Lou Robbie

speaker

619 appearances 5 recordings 1 series first heard May 2026 last heard 4d ago

Lou Robbie’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 1.

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Today with David McCullagh · Shake up your quick dinner menu · 25 Aug 2026 podcast

And uh and then if if they're fussy about the veg, you can take out the sausages at the very end and blend the sauce and then add them back in and then serve it with I love we love it with mashed potato, really nice buttery mashed potato, but you could also serve it with pasta.

Um and again, very economical.

You can double it up, you can portion it and freeze some for, you know, a c a few weeks time when you're you're busy out with that to skin.

Yeah, I think it's still important though that you keep the evening meal, um, even if it's a little bit smaller, you know, if your the portion sizes are smaller.

Just um it's really important to kinda sit down with the kids, I think, uh, you know, in the evening time if possible.

And if they've had a big dinner at school, maybe just serve the food family style for the first few weeks at least and see how you know, see how it goes.

The kids'll

hopefully feed themselves um and it's a nice way for them to try new foods as well.

So um maybe yeah just just make the portion sizes a little bit smaller if they're having a big dinner at school.

But do check in with them to find out what they have eaten 'cause that's important too.

That's right.

Um yeah, so uh they're all the same ones.

I've been sharing them for five years on my social pages now.

So um mini versions are great.

So I do like a mini scone, I do mini um sausage rolls, mini quichas, there 'cause they portion nicely and then they're easy to put into bags and and then defrost as you need them.

And then people are worried about defrosting because not everybody um is confident using the freezer.

So normally what I would

do is if it's something like a scone, I would take it out of the freezer the night before, put it into a lunchbox or a container, leave it on the worktop.

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