THE meaning of tea has greatly changed over recent years. When I think of tea, it’s cakes, scones and dainty sandwiches that come to my mind, but to anyone still in education tea means a meal around six o’clock.

They all come home starving and cry ‘What’s for tea?’ I know my granddaughters used to ask me this question if I had popped over to their house and cooked them a hot meal.

Nowadays this has become a very important meal as most don’t sit down to school lunches but rely only on a packed lunch while others only eat snacks. On top of this many parents are busy out at work so they too want feeding once home.

As they are tired they don’t want to spend hours in the kitchen preparing a joint and two veg. So here are some ideas for a family meal.

It can be prepared well in advance so that the first one in puts it in the oven or if made from scratch it won’t take all night.

Most of these dishes can be doubled up and the spare one kept in a freezer for another day.

Casseroles and stews

These are an obvious choice as they can contain the meat and vegetables all in one pot.

If your family love casseroles it will pay you to buy a heavy cast iron pot so everything can be cooked it. Then it is heated on top of the hob while the oven is heating up, thus saving time.

Don’t forget to add dumplings as this makes it even more special. Otherwise think of potatoes in their jackets.

Market day casserole

Although called a casserole it is more of a ‘layered’ dish.

The base can be made in advance and the chops placed on top at a later time.

Four large pork chops, two large onions, sliced two cooking apples, sliced, ½ teaspoon sage, chopped, two carrots, finely chopped, three large potatoes.

¼ pint stock, ¼ pint cider, seasoning and one tablespoon of mustard ■Grease or butter an ovenproof dish. Slice the potatoes very finely and lay on the base.

Add a layer of onion and carrots, followed by the apples, sage, and seasoning. Pour in the stock and cider.

■Spread the mustard on one side of the chops. Place them in the dish, mustard side down.

Cover and cook in a moderate oven (Gas Mark 4 / 180ºC / 350ºF) for 45 minutes.

Remove cover and continue to cook for a further 15 minutes. (Serves 4 portions).

Chicken with rice on vegetables

This is a dish when the first person home places the chicken, which is already sitting in a casserole in the fridge, in the oven so it has a chance to cook before adding the rice.

It will end up as a complete meal and, if you use a large chicken, provide you will cold meat for the next day.

One large onion, chopped, two cloves garlic, two tablespoons oil, one oz butter, two to three courgettes, cubed Two oz mushrooms, chopped, ½ green pepper, chopped, ½ pint water or stock, salt and black pepper Three to four lb chicken, ½ teaspoon dried tarragon, six oz long grain rice ■Heat the oil and butter in a large ovenproof dish and sauté the onion and garlic together for five minutes.

Add the courgettes, mushrooms and pepper.

Pour in the water or stock, and season well.

■Place the chicken on top, and sprinkle over the tarragon.

■Cover and bake for 1 hour at Gas Mark 6/200ºC/400ºF. Then stir in the rice and cook for a further 15 minutes, or until the rice is cooked.

Serves four good portions