I whipped these up this afternoon when I realised I still had a lot of carrots left and no baked goods in the freezer. The Ankle Biters proclaim them to be delicious. Rat Girl AKA Lil Miss has made little finger holes in several of them. Bummer she can reach the kitchen bench now.

Carrot and Zucchini Muffins
1 large zucchini, grated
3 medium carrots, grated
1/2 cup sultanas
150g prunes, roughly chopped
4 cups SR flour
1 cup muesli
250g melted butter
4 eggs
1 cup milk
Mix it all together and place in greased muffin pans. Bake in oven preheated to 200 degrees for 15 – 20 minutes. Test with a skewer, if it comes out clean, they’re done. Cool on a wire rack out of reach of Rat Girl.

Now for the leftover lamb. Sunday’s Kashmiri lamb roast has featured in bread rolls every lunch time this week. I decided today to make a main meal out of the remainder while there was enough left. Basically I went with a cottage pie approach. Only thing was that I didn’t have any gravy and I couldn’t be stuffed mashing potatoes. Or making any side dishes. Yeah, yeah, whatever. You try spending hours in a cold pool trying to get stroppy little twerps look at the bottom of the bloody pool when they swim freestyle and see if you feel like cooking. So anyhoo, I just chopped up the meat, whizzed up some carrot and cabbage so small that no one else in the family would be able to identify it and poured in some home made plum sauce and a tablespoon of plain flour. Gave it a good old stir so it was well combined. Then layered sliced potatoes on top, dotted butter all over and bunged it in a hot oven until the potatoes were all golden brown. 45 minutes maybe? The lamb thing would work with any vegetable and sauce. Just depends what you have on hand. It tasted pretty good too.