Lamb & Chicken Curry

Sprinkle vegetable & chicken gravy granules over chicken joint, lay sausages over joint then repeat sprinkling [gives a bit more flavour to sausages].

Place both trays in a fan oven for 30 minutes on 200 degrees C. After 30 minutes turn sausages over [use plastic or metal tongues to avoid burning your fingers]. Close oven door and cook for a further 15 minutes [still 200 degrees C]. When 45 minutes [in total] have elapsed, remove sausages. Close oven door and cook the chicken & lamb joints for a further 17 minutes [I tend to over-cook food so adjust settings & times to taste].

Allowing for shrinkage, you should have enough meat to distribute amongst 10 individual foil trays. You should leave plenty of space for your gravy/curry mix plus vegetables [I add frozen petite pois peas & sweetcorn as trays will be cooked in the oven, though you may prefer to microwave].

Using some of the meat juices [I mix both lamb & chicken together] in a frying pan or wok add cold water [I use bottled spring] and bring to boil. Turn the heat down and gently add chicken & vegetable gravy to taste. I add chip-shop yellow curry paste and ground black pepper to the mix.

Allow mix to cool then ladle into your foil trays leaving an expansion gap [about £2 each].

Serve-with fries, Not pretty, but you should have 10 foil tray meals [obviously, this will vary dependent on the amount of meat you cook & how much you distribute to each tray].