Eat well for less
22 Jan
Did you get a copy of last weekend’s Observer Food Monthly? It was all about how to eat well for less. I had gone off the magazine a little bit in recent months, but last weekend’s was back on form. There were so many great recipes, and the best part about it was that they were all very low cost, with many costing under £5 for 4 people, and the blogger from North South Food giving a week’s work of (delicious sounding) recipes for £20 each for 2 people.
It got me thinking – what are your go-to low-cost recipes? I’m a big fan of the roast chicken. On Sunday, Peter cooked a chicken for Hannah and I, then we had pasta with mushrooms and chicken, then risotto with speck and chicken, and tonight we’re having chicken dumplings. You get so much value from one bird, as the ‘leftover’ meals tend to use up bits and bobs that we already have in the cupboard or veg drawer.
Peter’s roast dinner
Pasta with leftover chicken, bacon and mushrooms (and cream!)
The ingredients for a most delicious risotto (the cookbook in the background is Silver Spoon, but I didn’t follow it in the end, just used the leftovers from the fridge)
What is your favourite recipe? I’m always looking for new inspiration, so please share recipes or links in the comments!
My favourite cheap winter recipe ticks so many boxes: healthy, filling, cheap, minimal washing up, you can throw any old left overs in it and it’s perfect for those tricky vegan visitors. It’s a recipe for Country Casserole with Cheese Dumplings, which can be adapted to suit what you like/have in the fridge. I think I found it in a Readers Digest vegetarian cookbook I was given many moons ago. I can give you the recipe if you like?
Hi Angela, I would love the recipe, that sounds amazing.
This looks way more complicated than it is. It’s essentially cutting veg!
Country casserole and cheese dumplings:
This makes 2 really large portions, which I serve in large bowls. If you’re unsure of quantity before cooking the veg I would distribute it between the bowls/plates you’re using to serve to see what looks like a good amount. I also usually don’t like dumplings, but love these as you don’t use suet.
5 litre hob/oven proof pan with lid
Casserole:
1-2 leeks
1 onion
1-2 sticks celery
2 carrots
half swede
3-5 medium potatoes
1 pepper
half courgette
1 x tin chopped tomatoes or passata
1 x stock cube (enough water to cover the veg)
Herbs/spice/seasoning to taste
Tomato puree
These are the staple ingredients, but you can put any old veg in (I’m picky and don’t like alot of green veg), you could also add left over beans, lentils etc, or chopped sausages/chorizo if you felt fancy.
I also add various herbs and spices. I like it hot so I add: paprika, turmeric, garam masala, a very large dollop of reggae reggae x hot sauce.
Method:
1) Chop all veg into similar sized chunks, around an inch and fry gently in a little oil in your casserole dish
2) Add chopped tomatoes/passata and stock cube (there should be enough to completely cover the veg plus a little extra), herbs, seasoning and tomato puree.
3) Bring everything to the boil then put into the oven for around 40 mins at 200c
Then:
Dumplings:
1 oz butter/marg/vegan spread
2 oz self raising flour
1 oz grated cheese
a little milk
mustard powder if you like
salt/pepper to taste
Method:
1) Rub butter and flour together until they resemble bread crumbs.
2) Add cheese and seasoning
3) Add a little milk to combine
4) Scoop a teaspoon of mixture into hand and roll gently (I usually make 6)
5) Add dumplings on top of casserole and baste, replace the lid and cook for further 10 mins
6) Take lid off casserole dish and cook for another 10 mins (allowing the dumplings to crisp slightly).
Take it all out of the oven and give it a good half an hour to cool down and thicken.
Forgot to add, any casserole you may have left over (I tend to do too much) can be whizzed with a blender and makes a great soup for the next day.
Great tip, Angela!
I suppose we keep prices down by not eating meat. Really anything with grain and bean/lentil base is pretty cheap. Soups and stews are always good during winter. Bake beans and toast is a classic
That is something I’d like to work on doing more. The trouble is that whenever I produce a vegetarian meal, Peter moans and then adds bacon to it, pretty much defeating the point!