Basically it’s a good chance for a clear out of all your old rubbish/unwanted gifts/unwise purchases and fashion horrors. You then load these into your car, rock up to a local leisure centre or field (weather depending and also it helps to have the farmer’s permission and the participation of other car booters or you might get whisked away by the local police for fly tipping or bonkers behaviour) and sell your stuff out of the car boot. If, like me, you love to recycle and reuse and you think someone else’s unwanted stuff could possibly be your treasure and live in hope of coming across a Lalique Vase or Fabergé Egg for pennies which you will then sell for an enormous fortune, then car booting is for you. If the thought of rummaging through someone else’s rubbish turns your stomach….perhaps not.
Recently I bought the world’s most enormous slow cooker for a few pounds at a Car Boot Sale. Result! I’ve wanted one for ages but as nouvelle cuisine sized portions are not my thing (I’m more an Army Catering sort of Chica) I’ve struggled to find one that will let me cook up a good sized pot of food with plenty for dinner then leftovers.
My first experiment was a chick pea dish, even though it was a hot, hot day. Delicious, the chick peas were melt in your mouth tender, although it was more a dish for a cold winter’s night.
Flushed with the success of my chick peas I thought I’d try cooking a piece of meat and a rolled lamb breast in the freezer beckoned to me. To be honest, it wasn’t that huge, but made plenty for two good meals for both of us.
Probably not the most photogenic meal in the world, but so tasty, the anchovies melt and just give a depth of flavour to the vegetables (not fishy at all) and can be easily cooked in a regular oven on low/medium for about 3-4 hours.
Ingredients (to serve 4)
- 1 boned rolled lamb breast (about 800g)
- 8 medium potatoes, peeled and cut into large chunks
- 4 medium onions, peeled, halved and thinly sliced (I used both red and white)
- 1 head of garlic, the cloves separated but not peeled
- 1/2 teaspoon of turmeric
- 1 tin of anchovies in oil
- 2 tablespoons of olive oil
- Salt and pepper
- A glass of white wine
Mix all the ingredients (except the lamb, salt & pepper and wine), together and put into the bottom of the slow cooker or a deep ovenproof dish. Place the lamb on top, season well and pour the wine over. Cover with a lid and cook in the slow cooker for about 10 hours on low or in the oven (as explained above).
When cooked, slice the meat and serve over the potatoes which will be cooked but still holding their shape, and the onions which will be melted and tender. Pour over the juices and congratulate yourself on how fabulous you are at making something so tasty with so little effort. Or is it just me that does that?!