All posts tagged: budget recipe

Salad-Bag Pesto, 13p

Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor screen) until now. Bags of salad can be expensive to buy full price, but can often be found in the reduced chiller at the supermarket, which is where I nabbed the first one I ever made this with. (I have priced it as a regular bag of salad to hold off the stampede to my local cornershop supermarket; it’s a long way to come for a half price half wilted bag of leaves!) I like using salad leaves for pesto for variety, too, the peppery tang of rocket, the pop of colour from a beetroot leaf or baby chard, the sweet crunch of a tiny piece of spinach – and as …

Home made Pop T*rts, 10p [A Year In 120 Recipes]

As a child I loved Pop-Tarts™, those saccharine toaster pastries thick with white icing and multi-coloured sprinkles that, when eaten greedily from the toaster, would scald your tongue with red-hot jam. I decided to see if I could make my own version from scratch, pastry and all, and here they are. They’re not an everyday breakfast but they’re definitely a why-the-heck-not breakfast! Makes 8 at 10p 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. All prices correct at the time of printing and are subject to change. 100g unsalted butter or substitute, plus extra for greasing, 22p 200g plain flour, plus extra for the worktop, 7p (45p/1.5kg) 6 tablespoons cold water 6–8 tablespoons jam, 10p (28p/454g) 6 tablespoons icing sugar, approx. 50g, 10p (£1/500g) sprinkles, 30p (£1/50g) Preheat the oven to 180°C/350°F/gas 4. First, make the pastry. Either melt the butter in …

Thrupenny PBJ Cookies, 3p [A Girl Called Jack]

This afternoon one of my readers got in touch via Twitter to ask me how to make these cookies vegan, for a friend. This is one of my favourite recipes for a rainy-day activity with my small boy, and as the weather draws in around us and we will be looking for more baking days than beach days, it seemed as good a time as any to convert it for my vegan friends. If you don’t have self raising flour kicking about, just use plain flour and add 1 level teaspoon of baking powder instead. To make these gluten free, replace the flour with any gluten free flour blend, or ground almonds. This recipe first appeared in ‘A Girl Called Jack’. Makes 12 cookies at under 3p 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.) 50g sunflower spread or other dairy-free butter …

Chickpea & Tomato Brunch Loaf, 16p [A Girl Called Jack]

This loaf first appeared in my first cookbook, A Girl Called Jack, and is a favourite weekend recipe of mine. It was based on a similar loaf from Economy Gastronomy, by Allegra McEvedy and Paul Merrett, using mashed chickpeas and sun dried tomatoes, but mine is, as ever, the more austere version. It is delightfully accidentally vegan, and robust enough for toasting, serving with a pile of grilled tomatoes or some kind of roasted red pepper dip. If you don’t finish it before it goes stale, the breadcrumbs make an excellent topping for a simple pasta dish, too. Makes 1 decent sized loaf, to serve 6 from 16p 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. All prices correct at the time of printing and are subject to change. 400g carton of chickpeas, 40p 1 tbsp oil, 2p (£1.10/1l) A pinch of …

Vegan Moussaka, 31p [from ‘Veganish’]

As the granddaughter of a Cypriot immigrant, I know my claim to have made the ‘ultimate’ moussaka is indeed a bold one. My grandfather would laugh in my face at the very notion of this vegan offering being considered anything close to the original, but, being a former chef himself (he once had a restaurant called the BellaPais in Southend, before moving on to greasy spoon fry-ups at his humble guest house), his laughter would surely dissipate into an appreciative growl once he got this past his guffaws. I have long feared making moussaka, worrying it would not pass muster with my Greek bones, but tonight, I think I have cracked it. Gone are the eggs that would normally bolster the white sauce, replaced instead with unctuous cashew milk and a smattering of mustard for richness. The lamb becomes lentils, a sort of poundshop reverse Jesus trick, and the whole thing luxuriates, dense yet sloppy, earthy yet bright, wholesome yet decadent, and 31p per portion. (This post is not sponsored; I provide links to the …

Ham, Pea & Mint Casserole, 30p [A Girl Called Jack]

This delicious ham casserole is adapted from a favourite old recipe of mine – where I would boil the ham joint whole to make a stock, before shredding it into the casserole. This faster version is no compromise, making a delicious hearty dinner in less than half the time. For an extra special twist, serve with crusty bread topped with melted cheese and green vegetables. Serves 4-6 depending on age and appetites, at 30p each 500g cooking bacon, 85p (or ham joint or streaky bacon) 2 small onions or 1 whopping one (about 250g all in), 15p 1 tablespoon cooking oil, 2p 400ml chicken stock, 3p 100ml apple juice, 7p (or white wine if you prefer) a handful of fresh parsley, 4p a handful of fresh mint, 4p 350g tinned potatoes (drained weight), 20p or other small white potatoes 160g tinned carrots (drained weight), 20p or 2 small fresh ones 150g frozen peas, 18p Dice the ham or bacon and peel and chop the onions. Put into a frying pan with the oil and fry …