5 minute bread, 4p (VEGAN)

On Thursday morning, off school and recovering from surgery, my Small Boy announced he wanted ‘dippy bread’ for breakfast. Bread with something to dip it into, I surmised. Seems fair enough; who doesn’t enjoy dunking warm bread into something soft and viscous, and ramming it in their gob? I made a yoghurt dip and whipped the last nights leftover roasted […]

Read More →

Sunny broth, 19p

This beautiful, bold, soup is full of goodness and vitamins and vitality, and reminds me of a gentle, grandmotherly hug. It’s a brightening tonic, a perky pick-me-up, and a simple sushine injection for a hangover or a cold or a bluesy day. You can blend it all together for a more substantial meal, but here I have strained it for […]

Read More →

Unicorn Slaw, 18p (VEGAN)

This particular recipe doesn’t strictly fall within the ‘bootstrap’ range, owing to its use of ludicrously beautiful blue petals as a finishing touch, but if you’re willing to abandon them, then it’s a different – and simpler – prospect entirely. I try to keep the recipes on this blog to easily accessible ingredients for as many people as possible, but when I posted a photograph of this on Twitter and Instagram, I was inundated with requests for the recipe. Cornflower petals are admittedly a little specialist (once you’ve been cooking for a living for a few years, your shelves do acquire all sorts of oddments…) the more humble kitchen could replace them with chopped parsley or mint for a similar eye-popping colour contrast, without the hit to your wallets. Serves 4 as a side dish at 18p each – including the stupid and entirely unnecessary bright blue flowers A generous handful (100g) of cabbage, kale or spring greens, 14p+ (Sweetheart cabbage 70p/500g, Spring greens 85p/200g and kale £1.20/250g – take your pick!) 1 carrot, 5p (75p/1.5kg, Basics carrots) 1 onion, 9p (80p/1.5kg, Basics onions) 1 beetroot, fresh or pickled, 20p (Vac-packed 80p/250g, fresh £1.65/200g) 1 tbsp red or white wine vinegar, 3p (at a push, malt vin will do if you don’t keep the fancy stuff kicking about…), (£1.15/500ml, Sainsburys own) A few pinches of salt, <1p (40p/750g table salt) 1 tsp/4g sugar,<1p  (80p/1kg Fairtrade granulated white sugar) 4 tbsp […]

Read More →

Tw*tbreads, 4p

I joke that ninety-seven percent of the spontaneous conversations that my friends start with me – especially mid afternoon or early in the evening – are panicked cookery conundrums, photographs of burned pans, musings about what to have for dinner based on photographs of their kitchen cupboards, or emergency cake queries. This afternoon was no exception.  It started off innocently […]

Read More →

Tomatoey baba ghanoush, 30p (VEGAN)

Baba ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine […]

Read More →

Brown bread ice cream, 24p

I first discovered brown bread ice-cream in an old copy of Mrs Beeton’s Everyday Cookery, and as an avid maker of simple ice-cream and brown bread, decided to combine my two recipes. You don’t need an ice-cream maker for this one, I don’t own one. If you have an electric whisk or cake mixer, it will come in handy, but you can make this without – you just need a little patience and a firm hand.  Makes around 8 portions at 24p each. Prices based on Sainsburys, Basics where available, and correct at time of writing.  100g wholemeal or brown bread, 5p (40p/800g loaf, Basics) 200ml milk, 9p (44p/litre) 3 egg yolks, 56p (£2.30/12 eggs, free range) 100g sugar, 8p (80p/kg, Fairtrade) 300ml double cream, £1 (£1/300ml) A fistful of sultanas, 10p (£1/400g, Basics) For the topping: 2 tsp breadcrumbs  1 tsp sugar, <1p (80p/1kg, Fairtrade) Few pinches ground cinnamon, <1p (80p/100g, Natco) Soak your bread in a little milk and stand to one side for an hour or so. Separate your eggs – I pour my whites into a jar and use them for meringues, egg-white omelettes and egg-fried rice – and beat the yolks in a large mixing bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Run a finger through: it should feel airy, light and fluffy, and not fall off […]

Read More →

Whirlybuns, 11p

These little weighty wistful whirls of whimsy came about entirely by accident. I was going to stay with friends in Manchester for the weekend, to all fling our small boys at one another for a raucous time, and I never like to accept hospitality empty handed. So, I set about making a hulking great fruit bread big enough to energise […]

Read More →

Tofu Shashlik, 51p (VEGAN)

I ordered a rare takeaway last week, having spent 2 days gutting and cleaning my school-holidays-ravaged house from top to bottom, exhausted, and unwilling to mess up my kitchen having spent 17 hours in a pair of marigolds and mostly on my knees. They had a fairly decent range for us herbivores, but I found myself hankering after a shashlik. […]

Read More →

Moonshine Mash, 17p

This recipe came around completely by accident, as so many of the best of them do. I was recovering from a throat infection and hankering for something soft and soothing, so started to make myself a pile of mashed potatoes. And then, one of my readers sent me a recipe from the New York Times for a buttery polenta topped […]

Read More →