{"id":261784,"date":"2026-07-13T18:35:37","date_gmt":"2026-07-13T15:35:37","guid":{"rendered":"https:\/\/1kitap1.com\/en\/good-food-sunday-lunches-cassie-best-1\/"},"modified":"2026-07-13T18:35:37","modified_gmt":"2026-07-13T15:35:37","slug":"good-food-sunday-lunches-cassie-best-1","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/good-food-sunday-lunches-cassie-best-1\/","title":{"rendered":"Good Food Sunday Lunches – Cassie Best (1)"},"content":{"rendered":"
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1 onion, chopped 1 tbsp olive oil 2 courgettes, sliced 1 aubergine, diced 450g\/1lb fresh tomatoes, chopped (or 400g can chopped tomatoes) 200g\/7oz risotto rice 2 eggs, beaten 140g\/5oz Cheddar, grated 1 Sweat the onion in the oil for 10 minutes, until soft and lightly golden. Add the courgettes and aubergine.<\/p>\n

Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 minutes, uncovering for the final 15 minutes if using fresh tomatoes. Heat oven to 200C\/180C fan\/gas 6. 2 Meanwhile, cook the rice in a large pot of salted boiling water for 20 minutes or until tender. Drain and mix with the eggs and two-thirds of the cheese. 3 Put the courgette-and-tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 minutes until bubbling and golden.<\/p>\n

PER SERVING 443 kcals, protein 20g, carbs 48g, fat 19g, sat 9g, fibre 6g, sugar 8g, salt 0.8g Crunchy baked tomato & onion gratin A-low-on-cost, but full-on-flavour dish. For best results, make throughout the summer months when tomatoes are at their best. 4 tbsp olive oil 3 onions, thinly sliced 3 garlic cloves, thinly sliced 1.2kg\/2lb 10oz mixed tomatoes, from really big to cherry size 8 thyme or oregano sprigs, or a mixture, stripped, plus a few more 1 tbsp golden caster sugar 50\u201385g\/2\u20133oz fresh white breadcrumbs (if you\u2019ve got a crust, use this so the crumbs are nice and golden) 1 Heat oven to 180C\/160C fan\/gas 4.<\/p>\n

Heat half the oil in a pan and gently soften the onions and garlic for 15\u201320 minutes until really soft and sticky but not browned. Put the garlicky onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together. 2 Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hour until going golden on top and the tomatoes are juicy.<\/p>\n

PER SERVING 189 kcals, protein 4g, carbs 24g, fat 8g, sat fat 1g, fibre 3g, sugar 13g, salt 0.3g Butter pie with apples & cheese This hearty potato pie hails from Lancashire and is a little like a giant cheese pasty. 50g\/2oz unsalted butter 2 large onions, halved and thinly sliced \u00bd small pack thyme 2 Cox\u2019s apples, peeled and sliced splash lemon juice 800g\/1lb 12oz potatoes (we used Desiree), sliced into 5mm\/\u00bcin rounds, cooked until tender 500g\/1lb 2oz all-butter shortcrust pastry, defrosted if frozen plain flour, for dusting 175g\/6oz mature Lancashire cheese or Cheddar, grated or crumbled beaten egg, to glaze 1 Heat the butter in a wide pan.<\/p>\n

Stir in the onions, some seasoning and the thyme, then cover and cook for 8 minutes until turning golden.<\/p>\n

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Mustard-glazed roast chicken with Waldorf stuffing Rolled pork belly with herby apricot stuffing Roast lamb with spring-herb crumbs Spiced roast beef with red-wine gravy Lemony roast-chicken pie Italian-style turkey crown with roast garlic Cottage pie Apricot & ginger ham Make-ahead gravy Apricot & pecan stuffing Salt & pepper roasties Herby-mustard Yorkies Mulled red cabbage with clementines Honey-glazed roast carrots Creamy cauliflower & broccoli bake Chipolatas wrapped in sage & pancetta Creamy potato gratin with caramelised onions Something special Steamed venison & port pudding Pot-roast veal with carrots & orange Roast rib of beef Rosemary roast-chicken thighs, new potatoes, asparagus & garlic Sweet-spiced lamb shanks with quince One-pot pork with bay, olives & orange Braised lamb & two-potato dauphinoise pie Roast beef with chilli, pine nut & parsley dressing Slow-cooked duck legs in port Bacon- & spinach-wrapped beef Wellington Winter greens with bacon butter Sticky liquorice carrots Brown-butter-basted radishes Spring greens, fennel & apples Herby fondant potatoes Roasted sprouts with chestnuts & bacon Salted-caramel parsnips Veggie dinners Layered squash, barley & spinach pie Squash & blue-cheese Wellington Shallot Tatin Parsnip, cranberry & chestnut loaf Squash & sage pithivier Crisp spinach tart with squash wedges Winter vegetable pie Parsnip pilaf Veg & cheesy-rice bake Crunchy baked tomato & onion gratin Butter pie with apples & cheese Tomato & harissa stew with Cheddar dumplings Spinach, cheese & onion-rice torte Crispy squashed baby roasties Garlicky green beans Braised leeks & peas Minty carrot, pistachio & feta salad Cheesy-chard gratin Sundays with a twist Spiced roast side of salmon Sticky citrus chicken with carrots & cashews Pulled lamb shoulder with pomegranate glaze Tandoori-roast chicken Spiced braised-beef pie Chicken mole Spiced roast lamb Shredded sesame-chicken pancakes with spiced plum sauce Ginger & sesame sprouts Chipotle hasselback sweet potatoes Honey-roasted swede with chilli & cumin Spring cabbage with mustard seeds Mustard-glazed roasted new potatoes Stir-fried broccoli with coconut Spinach with chilli & lemon crumbs On a budget Turkey, Brie & cranberry Wellington Lamb shank, pea & mint pie Slow-braised pork shoulder with cider & parsnips Sausage & stuffing toad-in-the-hole Sort-of Scotch broth Lighter puffed salmon & spinach fish pie Pot-roast beef with French-onion gravy Chard-stuffed roast lamb Creamy leek, potato & ham pie Sausage & veg one-pot Honey\u2013mustard parsnip & potato bake Baked carrot & sweet potato mash Crunchy potato squares with herby salt Mustardy baked onions Creamy baked cauliflower All-in-one roast bubble & squeak Braised leeks & apples Desserts Jam & white chocolate roly-poly Crunchy custard-baked apples Blueberry-swirl cheesecake Pear & blackberry crostata Baked apple & toffee crumble Black Forest pudding Sticky date & raisin pudding Bakewell-sponge pudding Pear parkin pudding Baked lemon & vanilla rice pudding Frozen raspberry & white-chocolate cheesecake Hot-cross-bun bread & lemon pudding Self-saucing Jaffa pudding Patchwork strawberry & gooseberry pie Chocolate, pear & marzipan strudel Eton mess trifle Schooldays\u2019 citrus pudding Picture Credits Copyright OceanofPDF.com List of Recipes All-in-one roast bubble & squeak Apricot & ginger ham Apricot & pecan stuffing Bacon- & spinach-wrapped beef Wellington Baked apple & toffee crumble Baked carrot & sweet potato mash Baked lemon & vanilla rice pudding Bakewell-sponge pudding Black Forest pudding Blueberry-swirl cheesecake Braised lamb & two-potato dauphinoise pie Braised leeks & apples Braised leeks & peas Brown-butter-basted radishes Butter pie with apples & cheese Chard-stuffed roast lamb Cheesy-chard gratin Chicken mole Chipolatas wrapped in sage & pancetta Chipotle hasselback sweet potatoes Chocolate, pear & marzipan strudel Cottage pie Creamy baked cauliflower Creamy cauliflower & broccoli bake Creamy leek, potato & ham pie Creamy potato gratin with caramelised onions Crisp spinach tart with squash wedges Crispy squashed baby roasties Crunchy baked tomato & onion gratin Crunchy custard-baked apples Crunchy potato squares with herby salt Eton mess trifle Frozen raspberry & white-chocolate cheesecake Garlicky green beans Ginger & sesame sprouts Herby fondant potatoes Herby-mustard Yorkies Honey\u2013mustard parsnip & potato bake Honey-glazed roast carrots Honey-roasted swede with chilli & cumin Hot-cross-bun bread & lemon pudding Italian-style turkey crown with roast garlic Jam & white chocolate roly-poly Lamb shank, pea & mint pie Layered squash, barley & spinach pie Lemony roast-chicken pie Lighter puffed salmon & spinach fish pie Make-ahead gravy Minty carrot, pistachio & feta salad Mulled red cabbage with clementines Mustard-glazed roast chicken with Waldorf stuffing Mustard-glazed roasted new potatoes Mus<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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