I decided a long time ago that cooking whilst on holidays was not conducive to relaxing and that eating out would send us broke!
To counter this I bulk cook in the weeks coming into a trip so I have meals ready. Add a few veg and some carbs and a meal can be ready in 10 minutes with little prep and washing up.
For Easter I calculated I needed 10 meals and this is one of them.
Moussaka lamb-ish. Minced lamb cooked with onion, garlic, celery, mushrooms and tomatoes. Add lentils cooked in chicken stock (to bulk it out and add nutrients). Plus allspice, cinnamon, oregano and thyme.
I made a bechamel sauce to go with it and now it will easily go 2 main meals plus lunches. I can change it up and serve with veg/pasta/rice/bread/potatoes.