Wanted pizza, so need to make tex-mex chilli topping, so bought plenty of mince, also had a bit of quiche at a lunch this week (and had some shortcrust in the freezer for ever)
Made standard tex-mex chilli for pizza, roasted a red pepper on the ring, peel off the blackened skin and sliced. Did tuna and roast red pepper on the second (mozzarella on both) and had some spicy chicken thighs I'd cooked in the week, so chopped that up, bit of jamon and feta with a bot of thyme on the third.
While I was cooking I used the rest of the beef to make a simple cottage pie - fried onion and celery, once sweated down added the mince then diced carrots, 3 bay leaves once all in, added beef stock, Worcestershire sauce, English mustard powder and then pressure cooked for 40 minutes, remember to remove bay leaves. Added frozen peas in once cooled, but into ovenproof dishes. Mashed potatoes then poncily piped it on top - made 2 for 2 people and one small one and froze all three.
Quiche tin - blind baked the pastry, baking paper, pastry, baking paper, baking beans (actually ancient chick peas I've had for a least a decade) gas 4 for about 45 minutes, with a couple of slices of bacon on the top shelf to roast. mixed 4 eggs, single cream, thyme, splash of milk, salt and white pepper. Chopped up bacon once cooked, a couple of spring onions and some Spanish queso.
Once the pastry was ready, take off beans and opt greaseproof, back in oven for 5 mins to dry it, put time on a flat tray pour in egg / cream mixture, drop in bacon, onions and cheese and bake until brown and solidified. Took about 1/2 hour. Had some for lunch with a homemade coleslaw
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