Firstly can I say that this Instructable is not a recipe, but a novel method of cooking.

Inspired by the products available to cook meat in a bag, I decided to produce a whole meal instead.

By using individual bags, you can tailor a meal to suit each member of the family, especially useful if one of you is vegetarian.

As the bag is sealed the ingredients cook in their own juices, so little liquid needs to be added, and all vitamins and flavour are retained.

One of the best reasons to cook this way is that there is no burnt on casserole dish to wash up!

Step 1: Ingredients

As I said in the introduction this is not a recipe as such, however I would be remiss if I didn't give you a clue! I'm not going to give you quantities, as the idea is to tailor each bag to an individual's taste.

Vegetables:

onions,

carrots.

mushrooms,

celery,

baby sweet corn,

sweet potato,

courgette,

red pepper,

tomatoes.

Meat:

In this case I'm having pork, my wife lamb. I've used sausage in the past, and also venison.

Vegetarian:

Obviously you can just leave out the meat, but you can add Quorn, or pulses to make up the protein.

Flavouring's etc.:

Again this is up to you however a few things I consider a staple,

vegetable stock cube,

Worcester sauce,

Maggi seasoning,

tomato puree,

garlic puree,

lemon juice,

mixed herbs.

I'm also adding this time,

hot paprika,

ginger,

redcurrant jelly.

Dumplings:

For these I take the easy option:

packet of stuffing,

egg,

knob of butter.

Step 2: Slice N' Dice

Cut your vegetables into bite size pieces.

Trim the fat off the meat, and again cut into bit size cubes.

Just a word on root veggies, the woody type (carrots, parsnips) benefit from being cut smaller, and precooked in a little water in the microwave for 5 minuets.

Empty the packet of stuffing into a bowl, mix in the egg and butter, and add boiling water as per the packet instructions. When cool enough form into balls. The egg helps the dumplings to retain their shape during cooking.

Step 3: Sous Chef

At this point I should point out any good chef needs a helper, mine's a black Labrador called Castro!

Step 4: Assembly

Open each bag, and roll the tops down, place in a deep roasting pan.

Share the vegetables between each bag, add meat of choice (or not if your vegetarian) then the flavourings.

I only use half a stock cube per bag, and no salt, as there's enough in the cube. Herbs and spices should be added to taste, as should the Maggi seasoning, and Worcester sauce. Half a lemons worth of juice per bag, and a dessert spoon of olive oil.

Ok, you can add wine if you must.

Pick up each bag and mix the ingredient by squishing the bag in your hands (surprisingly therapeutic).

Return the bags to their pan, and add the stuffing balls on the top.