All posts tagged: baby carrots

Cheesy Tuna, Courgette & Mushroom Gratin, 65p

This recipe is a riff on the Courgette, Tomato and Brie Gratin from A Girl Called Jack, with some extra veg and protein added, and mushrooms for Vitamin D as the darker evenings draw in. You can use pretty much any veg you like in this; I toyed with a wrinkly red pepper in the fridge and fingered half a leek before deciding I could use them elsewhere and plumping for this particular combination. If you’d prefer a veggie version, simply swap the can of tuna for a can of beans or chickpeas to keep the heartiness and protein intact.   Serves 4, from 65p each. Prices correct at time of publication. Other supermarkets offer similarly competitive pricing – this is just my closest right now. (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.) 140g onion, 12p (80p/1kg, Growers Selection at Asda) 140g carrot, 14p (30p/500g, Growers Selection at Asda) 125g mushrooms, 25p (49p/250g, Farm Stores at Asda) 1 medium courgette – …

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 …

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 Cake Overnight Oats, 26p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.   Overnight oats became something of a phenomenon a couple of years ago; the act of soaking porridge oats overnight in milk or yoghurt with a topping of choice. I like my breakfasts to resemble desserts as often as possible, so I started to play with classic cake combinations to make this healthy start a little more appetising. This version, although it tastes decadent, contains two of your five-a-day, and is very simple to throw together. Tinned carrots work better than fresh here, as their softness makes them easier to blend.   Serves 2 from 26p 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.)   300g tinned carrots, …

Butter Bean & Cider Cassoulet, 35p

This soft, creamy cassoulet is a can of beans at its finest; simmered until gently collapsing, bolstered by rich, slow-cooked flavour. In a nod to the traditional French version, I have added a smattering of paprika in place of the traditional bacon pieces for a similar smoky flavour. Leftovers can be frozen, and it makes a tremendous pie filling. (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 4-6 from 35p each 1 whole head of garlic, 15p (30p/2 bulbs, Sainsburys Basics) 2 large onions, 18p (90p/1.5kg, Sainsburys Basics) 4 large carrots, 18p (45p/1kg, Sainsburys Basics) 1 tbsp oil, 1p (£3/3l vegetable or sunflower oil) a generous pinch of dried thyme, <1p (80p/100g, Natco or KTC brand) 400g tin of cannelini or haricot or borlotti beans (baked beans with the sauce thoroughly rinsed off work just as well), 55p 400g tin of butter …

Minestrone Soup, 19p

I often receive letters and emails from friends, family and readers asking for ideas for cheap lunches. Aside from the ubiquitous cheese sandwich or home made scone-muffin-type-thing and an apple, banana or pear, one of my favourite staple lunches for this time of year is A Good Hearty Soup. And nothing says hearty soup quite like one packed with pasta and beans and chunky vegetables! I’ve been making minestrone soup for so long, I’m amazed it didn’t make it into either of my books – but I guess I’d never taken the time to write the recipe down and think about it too much. It’s one of my staples for a leftover half can of beans or chopped tomatoes, a scraggy little carrot or half an onion in the bottom of the veg drawer, tired greens, and those little broken bits of pasta in the bottom of the bag, or odds and sods of pasta that aren’t quite enough to do anything with. I keep all the last few bits of pasta, and the broken …

Sunshine Bread [A Girl Called Jack]

The quantity given for the tin of pineapple chunks is approximate. Some tins are 200g, some are 227g, so don’t worry about weighing and measuring – just throw about half the tin in! you can put the remaining pineapple chunks from the tin into an airtight container with just enough juice to cover and pop into the fridge to snack on or use in another recipe. For a portable breakfast for me and Small Boy, or as a snack to keep in my drawer to chipmunk away on in the busyness of my day, I like to make individual buns – see the tip below. Makes 1 small loaf ((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.) 350g plain flour, plus extra to knead the dough a 7g sachet of fast-acting dried yeast 1 carrot 30g sultanas 1⁄2 x 200g tin of pineapple …

Liver & Lentil Bolognese

Tonight’s dinner came courtesy of some chicken liver at the back of the freezer, and some veg left over from a photoshoot yesterday. Idly flicking through my cookbook collection to find a new chicken liver idea, I came across a bolognese in Save With Jamie. Mine’s not identical – I’ve left out the bacon and mushrooms and chicken stock for a start, and replaced the balsamic vinegar with white wine vinegar, and added frozen spinach for some greens and to lift the flavour… And far more tomatoes than his recipe, because I like a good tomatoey ragu sauce. The result? I ate a good portion of this from the pan, and proclaimed it the best bolognese I’d ever eaten. Between me and Jamie, this is a job jobbed. Cheers. Chicken liver and lentil bolognese, serves 4. Ingredients: 1 carrot 1 onion 2 fat cloves of garlic 1tbsp oil 200g chicken livers 1 tsp fennel seeds 1 red chilli 400g chopped tomatoes 1 tbsp vinegar – red wine or white wine 100g red lentils 100g frozen …

Breakfast Sunshine Buns, 6p [A Girl Called Jack]

Breakfast Sunshine Buns – Pineapple, Carrot and Sultana – 49p for 8 at 6p each. 250g flour, 11p (65p/1.5kg) 1 sachet fast action dried yeast, 11p 30g sultanas, 6p (99p/500g) 1 carrot, 5p (part of a 1.25kg vegetable pack, £1) 1/2 can pineapple chunks, 16p (32p/227g) Weigh the flour into a large mixing bowl and add the yeast. Finely grate the carrot in, and add the sultanas. Mix in together and make a well in the centre of the dry mixture. Strain the pineapple pieces over a bowl, reserving the juice to use in a minute. Put half of the pineapple pieces into the centre of the dry mixture, and put the other half into an airtight container and pop into the fridge to snack on, or to use in another recipe! Add boiling water to the pineapple juice to make up to 160ml. Pour into the well in the centre of the dry mixture, and combine to make a soft, sticky dough. Tip out onto a lightly floured work surface and knead lightly – …

Moroccan Not-A-Tagine [A Girl Called Jack]

This tagine uses my three staple spices – turmeric, cumin and paprika – to deliver a gorgeous sweet and spicy dinner. I made it for Xanthe Clay from the Daily Telegraph when she visited for an article called ‘My 49p Lunch With A Girl Called Jack’. In her words: ‘the food is very fine, and it’s also healthy’ – so what are you waiting for? I like to serve mine with couscous and rice, and green vegetables. Serves 4 (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 large onion 2 fat cloves of garlic 1 red chilli a splash of oil zest and juice of half a lemon, or 1 tbsp bottled lemon juice 1 heaped tsp turmeric 1 heaped tsp cumin (ground or seeds) 1 heaped tsp paprika 1 x 400g carton or tin of chopped tomatoes 1 tsp sugar a …