39 Search Results for: carrots

Parsnips & Carrots In Mandarin Glaze, from 19p

Serves 4, generously, from 19p each. See the full shopping list here. 500g parsnips, 40p (40p/500g, Perfectly Imperfect at Tesco) 700g carrots, 28p (41p/1kg at Tesco) a little lard or cooking oil, 2p (see shopping list) a pinch of mixed dried herbs, 2p (30p/18g, Asda) a pinch of salt, <1p a little black pepper, <1p juice from the canned mandarins, optional (see shopping list) First peel your parsnips and carrots, and set the peels to one side in a mixing bowl with a little cold water and a dash of lemon or vinegar to keep them from browning – you’ll be using these in your stuffing roast later! Pop the carrots and parsnips in a large saucepan, and salt generously. Bring to the boil, then reduce to a simmer. Cover and simmer for 12 minutes. Drain – reserving the water to reduce for your gravy later – and transfer to a roasting tin. Add the juice from the mandarin can, if using, and lard or oil. Season with salt and pepper, and a pinch of …

Cranberry, Mandarin & Cashew Nut Stuffing Roast, from 27p

[*This post recommends Del Monte products because I genuinely really love them, and also because we are currently working together in a long term commercial partnership. I never recommend anything that I don’t genuinely use and love, but in the interests of transparency, that’s why they’re namechecked here!] Serves 8 adults, from 27p each. For the full shopping list, click here. 2 onions, 12p (60p/1kg, Growers Selection at Asda) 200g fresh bread, 9p (36p/800g, HW Nevill at Tesco) PLUS washed clean peels from parsnips, carrots and potatoes, chopped up very finely 125g cashew nuts, soaked in two changes of cold water for 1hr minimum each to remove excess salt, 75p, (75p/125g, Smartprice at Asda) 1 can of mandarins, £1 (Del Monte* at Asda or Tesco) 2 tbsp or 35g cranberry sauce, 9p (49p/200g, Tesco) 1 tsp mixed dried herbs, 3p (30p/18g, Asda) 40g baking spread, melted, 9p (55p/250g Best For Baking Spread at Asda) 20g lard, melted, 3p (39p/250g, Stockwell at Tesco) – if making for vegan or veggie friends replace with 20ml cooking oil …

Prawn Cocktail With Caramelised Grapefruit, £1.15

[*This post recommends Del Monte products because I genuinely really love them, and because we are currently working together in a long term commercial partnership. I never recommend anything that I don’t genuinely use and love, but in the interests of transparency, that’s why they’re namechecked here!] To serve 4, generously. For the full shopping list, see here. 200g small prawns, £2 (Smartprice at Asda, frozen) 90ml/6tbsp seafood sauce, 36p (£1/250ml, Tesco) salt and pepper, <1p 1 can of grapefruit, £1.10 (Del Monte*) 130g shredded iceberg lettuce, 35p (Growers Selection at Asda) 200g cherry tomatoes, 48p (Nightingale Farms at Tesco) half a cucumber, 32p (Growers Selection at Asda) First defrost your prawns overnight in the fridge – best to do this in the sealed bag they came in to catch the excess liquid that comes out as they defrost. If you forget, and we all do, you can leave them in a bowl of cold water, covered, at room temperature on Christmas morning, but squeeze one between finger and thumb to make sure it is …

Jack Monroe’s 3 Course, Zero-Waste Christmas Dinner from £4.34

All prices quoted are per person or portion, and based on generously feeding four adults, with leftovers! The full shopping list is given at the bottom of the post, which was accurate at the time of publication but may be subject to change. Prawn Cocktail, from £1.15 Roast Potatoes, from 12p Mandarin-Glazed Carrots & Parsnips, from 19p Cranberry, Cashew & Veg-Peel Stuffing Roast, from 27p Yorkshire Puddings, from 11p Free Range Roast Chicken, from £1.26 Big Pigs In Kingsize Blankets, from 39p Christmas Odds-And-Sods Gravy, from 11p Sneaky Sprouts, from 29p Mincemeat Pudding, from 37p Get the full shopping list HERE. A version of this menu was originally devised and developed for The St Giles Trust Pantry, registered charity number 801355. You can support their vital work by texting PANTRY to 70460 to donate £5. If you like this, you may like my books, and if you purchase them through this neat affiliate link you support me as the author AND support local bookshops too.

Jack Monroe’s £4.34 3-Course, Zero-Waste Christmas Dinner: THE SHOPPING LIST

All prices quoted are from Asda and Tesco, correct as of December 2020 [*This post recommends Del Monte products because I genuinely really love them, and because we are currently working together in a long term commercial partnership. I never recommend anything that I don’t genuinely use and love, but in the interests of transparency, that’s why they’re namechecked here!] Asda free range chicken, £5.04 avg 1.55kg 2kg white potatoes, £0.79, Farm Stores at Asda 250g lard, £0.39, Stockwells at Tesco 22 slice white loaf, 36p, HW Nevill’s at Tesco Roasted and salted cashew nuts, £0.75/125g, Smartprice at Asda 12 x chicken or vegetable stock cubes, 39p, Asda own brand 500g Brussels sprouts, 93p, Redmere Farms at Tesco 12 sausages, £1.20, Woodside Farms at Tesco 500g cooking bacon, 75p, Woodside Farms at Tesco 1kg brown onions, 60p, Growers Selection at Asda 1kg carrots, 41p, Tesco 500g parsnips, 40p, Perfectly Imperfect at Tesco 1 can of mandarin segments, £1, Del Monte* at Asda 200g small frozen prawns, £2, Smartprice at Asda 130g shredded iceberg lettuce, £0.35, …

Sausage, Bacon & Many-Veg Casserole, 39p

For many reasons, I am returning to a very strict groceries budget for the foreseeable future. Yesterday I went to the supermarket – in two separate trips, as I was on foot with a backpack – with a budget of twenty pounds. I uploaded my receipts on Twitter, but for those of you not on Twitter, I will post them as a separate post here later on. I will try my best – other work and commitments permitting – to write up as many of the new recipes I make from that list of ingredients as possible. This one was made both with the sausages and bacon for my son, and without, for me. Although I am no longer vegan, I do eat more plant based meals than not these days, and as I tighten my budget again, that will continue to be the case. This recipe was originally designed to fulfil five out of five of our five a day, making three portions, but it made such a large pan that I easily got …

Tomato, Bread & Butter Pasta, 24p

This pasta sauce started off as a pappa al pomodoro, but quickly veered towards a tomato butter sauce as I craved comfort on an increasingly blue day. I don’t know about you, but lockdown is playing havoc with my already unreliable emotional weather vane, clattering it all over the place, and I am learning to take things hour by hour, meal by meal, and take pleasure in moments of simple comfort in this strange new world of unknowns. I am grateful that all members of my household are healthy and well, and that we are able to do most of our day jobs under lockdown, even with the challenges that presents, and that my young son seems to have adapted well to the changes. He Facetimes and Zoom calls his friends and family every day, keeps a diary of his thoughts, feelings and experiences, does some educational work each day, and seems to be faring the best of all of us. Anyway, back to the pasta sauce. I have a recipe for a three ingredient …

Tips To Reduce Your Food Waste [Love Food Hate Waste X Jack Monroe]

I’ve partnered with Love Food Hate Waste for their #FlungTogetherFood campaign this month to help raise awareness of the need to reduce food waste. You can find out more about Love Food Hate Waste here: lovefoodhatewaste.com and get involved with the #FlungTogetherFood challenge by sharing your creations on Facebook or Instagram and tagging @lfhw_uk Do you know how much food you throw away in your household every week? As a former foodbank user, I am almost fanatical about not throwing food away. I take leftovers home from restaurants, wrapped in napkins and stuffed in my handbag. I have a jar of butter portions, sugar and sauce pots from cafes, and teabags and biscuits from hotels I stay in on tour. I can’t bear the idea of throwing food away – or other people throwing it away on my behalf – because I know what it is to go to bed hungry, and to be hungry for days. But sometimes, life doesn’t work out as planned; the meal plan doesn’t come together, the fruit or veg spoil faster than …

Creamy Mustard Chicken With Root Veg, 48p [A Girl Called Jack]

This creamy mustard chicken recipe is adapted from A Girl Called Jack and contains four of your five a day! If you’re veggie, replace the chicken with butter beans for a similar protein hit, and if you’re vegan, use your favourite plant-based milk in place of the usual stuff. Serves 4 from 48p each. Prices calculated at major supermarkets and correct at the time of writing. This post is not sponsored though I may make a small amount if you click the links and make a purchase. 600g chicken thighs or drums, 95p (£1.58/kg, frozen at Tesco) 2 tbsp cooking oil, 3p (£1/1l, Asda) 500ml chicken stock, 3p (39p/12 stock cubes, Asda) 200g carrots, 10p (50p/1kg, Sainsburys) 200g onion, 10p (50p/1kg, Sainsburys) 250g swede, 26p (30p a jar, Smartprice at Asda) 1 tsp mixed dried herbs, 3p 200g long grain rice, to serve, 9p (45p/1kg, Sainsburys) 2 tbsp plain flour, 5p (45p/1.5kg, Stockwell at Tesco) 2 more tbsp cooking oil, 6p (£1/1l, Asda) 1 tsp mustard, 1p (35p a jar, Sainsburys) 125ml milk, 6p (52p/1l, …

Chickpea, Carrot & Coriander Falafels [A Girl Called Jack]

This recipe uses tinned chickpeas, but can also use dried chickpeas if you have them available. Dried chickpeas work out cheaper but will need to be soaked in cold water for at least 8 hours before starting the recipe, and then need to be cooked (put in a pan, cover with water and boil vigorously for at least 10 minutes before draining and using). If you have dried chickpeas, use half the quantity of tinned, i.e. 200g. I like to serve the falafels accompanied by couscous made up with vegetable or chicken stock, lemon juice and coriander, and with green beans or another green vegetable. Makes 12ish falafels (4–6 per person) (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 1 onion 1 carrot a generous shake of ground cumin 1 tablespoon oil, plus 2 tablespoons to fry the falafel 1 x 400g tin …

Carrot, Ginger and Cannelini Soup, 23p [VG]

I’m in a real soup phase at the moment, throwing whatever veg I have to hand in the fridge into my slow cooker and adding some flavours and pulses to thicken it up and give it some oomph – handy t keep it sitting on the side throughout the day to feed myself, Caroline, Small Boy when he comes home from school, Mrs J after work, and anyone else who strolls through the door. This was a Monday afternoon delight, a use-up for the stray carrots that were lolling around in the vegetable drawer to kickstart the week with a hefty dollop of vitamin C and some fire in our bellies. SUBSTITUTIONS: CANNELINI BEANS: You can swap the beans for any beans, pulses or lentils that you prefer or have to hand; butter beans can go a little floury when cooked for any considerable length of time, but any others should be fine. LEMONGRASS: If you don’t have lemongrass paste to hand – and I only do because it was substituted for garlic paste in …

Carrot Cake Rice Pudding, 33p [A Year In 120 Recipes]

I make my rice puddings with long-grain rice as I don’t often have pudding rice in the house, but you can make it with either. This recipe came about from a pile of carrots that needed using up (even with a rabbit in the house!) and ever more inventive ways to do so … If you’re a carrot cake fan, you can add a handful of sultanas as well, and some chopped nuts to the top. Serves 4, from 33p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 2 large carrots, 6p (approx 300g), (20p/kg) 410g evaporated milk, or thereabouts, 64p (64p/410g) 500ml whole milk, 25p (49p/litre) 2 tablespoons sugar, 3p (£1.19/kg) 120g long-grain rice, 5p (45p/kg) a few pinches of grated nutmeg, 1p (84p/42g) 25g butter or equivalent, 15p (£1.45/250g) 2 tablespoons honey or golden syrup, 12p (£1.24/425g) First preheat your …

Bubbles and Squeaks, 9p [A Girl Called Jack]

Traditionally a Monday mash-up of the Sunday roast, a comforting, easy bubble and squeak is something I have been making for years. It’s one of the first things I taught myself to cook and is still a firm favourite. If you don’t have a leftover Sunday roast lying about, here’s how to make it from scratch. I eat mine with a pile of mushrooms and some ketchup, but depending on your budget and preferences, you can serve bubble and squeak with sausages, or leftover roast and veg, or on its own as a lunch or snack. Makes 8 patties (2 per person) from 9p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change. 1 vegetable stock cube, dissolved in 500ml boiling water, 3p 2 large potatoes or 1 tin of …

Roasted Carrot, Chickpea & Garlic Soup, 20p

I first made this soup a couple of years ago, a bit snuffly around the edges, with a sore throat and generally feeling a bit sorry for myself, and limping around tragically on a broken left foot. This may be the most self-pitying recipe introduction to date. But basically, I fancied something warm, and sweet, and comforting, and easy to do. Something I could fling in the oven and forget about, and get something good inside. Carrot led to roast carrot, and garlic, and some chickpeas for protein and good measure – and the result is a subtly spiced, hearty, sweet and delicious soup. It’s like the soup equivalent of a cuddle, this one. And suitable for all my lovely vegan readers, too. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 4 at 20p each: 300g carrots (approx 3 medium ones), 13p …

Mushroom, Lentil & Ale Pie, 37p [Tin Can Cook]

This pie came about because firstly, I adore pie. It was my pregnancy craving, steak pie followed by cherry or apple pie. I would buy packets of Mr Kipling and polish them off by the half dozen. Something about the crumbling, yielding collapse of the pastry, the hot-or-cold, sweet-or-savoury, the lingering lubrication, satiation, of a layer of fat and gravy disappearing down my greedy gullet. I make a pie most weeks, more so since cooking vegan food than ever before. This particular pie came from a longing for something ‘meaty’, but not meat, of course. A hearty, wholesome, dark and brooding pie that would fool even the hardiest of carnivores. And so I rolled up my sleeves, and I got to work. (For the record, my friend Phil, the only ‘man’ I call when I need heavy stuff hulking about and my erstwhile recipe guinea pig, sat in my kitchen and scoffed half of it in one sitting. Phil is absolutely, definitely not a vegan, but I’m working on him.) Serves 6 comfortably, or 8 …