This is an adaptation of a fare Americans call Prison Food.

Pickled Vegetables.

I keep a big jar of pickled vegetables on the go. I keep adding grilled / dried tomatoes, olives, muchrooms, peppers, cabage, artichoke; all the vegetables you would find in an antipasto, to a big jar. If the vegetable are already in brine I drain it off and keep the whole lot topped up with home brand olive oil. Every now and again toss in a coarsely chopped knob of raw garlic. The idea is to use it for vegetables as they get a bit limp, grill them lightly then add to the brew, to preserve them for a few weeks, but to keep using it and replenishing it so it doesn't get stale. Try to keep the water content to a minimum with dried ingrediants. Go easy on salt and sugar.  You can get rid of excess sweet chilli sauce / plum sauce /  but be careful not to over whelm it. A dash of vinegar now and again.

Prison Food.

Fry off 1 large onion and 700 gram mince in plenty oilive oil.

Add 3 tsp chilli flakes.

Add aprox 1/2 cup tomato paste / tomatoes / tomato flakes to taste / colour. Not too much as to make Bolognaise / bitter.

Wet up with pre Soak 1 cup yellow lentils & 1/4 cup dried peas 500 ml water for a few hours..

Chuck in 1 1/2 cup Pickled Vegetables (see above). To taste.

Simmer 20 min. It shouldn't have excess fluid.

Serve with yogurt / fried pita / basil garnish.