All posts tagged: dijon mustard

Zero-Waste Banana Peel Ketchup, 43p

I first came across banana chilli ketchup while staying in a self catering apartment in Edinburgh. It takes a certain amount of planning to buy exactly enough food to sustain two adults for three days, wasting nothing, when your nearby shopping options are the Harvey Nichols food hall (ineffectual, expensive, but fun to walk around gasping at and making furtive notes at all the fancy pastas), or a Sainsbury’s Local, where fruit and veg are sold in large packets and nothing by the handful. I found a banana habanero chutney in Harvey Nicks by Mr Vikki’s, a small Cumbrian company, and we wolfed our way through two jars of it in a weekend. I knew that as soon as I got home and into my own kitchen, I would be knocking up my own version. And I have done it many times since, each batch slightly different to the last, and each disappearing into the homes of various friends who are absolutely obsessed with it. It’s an ideal accompaniment to a curry, or grilled cheese, …

Vegan ‘Egg’, Tomato & Cress Sandwich, 68p [from ‘Veganish’]

This recipe is based on my favourite ever egg sandwich – the M&S Egg, Tomato & Salad Cream – but I challenged myself to create it as a vegan version when I was writing Veganish. My readers had specifically requested sandwich recipes for this book, seemingly unanimously tired of the solitary falafel offering in the supermarket compared to the dozens of meat and cheese options. So I made a list of both my personal favourites, and asked people for theirs, and tried to recreate as many of them as possible, as closely as possible to the originals. And this was FUN. A whole lot more testing and retesting than most of my recipes, as well as side-by-side comparisons with the original. Literally a bite out of the M&S one, a bite out of mine. Proffering both at friends and asking them to guess which was which. Tweaks and adjustments and adding specialist ingredients in and taking them out again, until finally, satisfied, I ended up with this. I’m still undecided on the nutritional yeast, so …

Diet-Coke Chicken, 54p [A Girl Called Jack]

You don’t have to use Diet Coke to make the barbecue sauce for this recipe; if you don’t mind the sugar, ordinary full-fat will do instead. And of course, I have priced mine as supermarket own brand saccharine sticky cola, because that’s my jam. Serve with rice, chips, a buttered bun, or slaw – however you like. (For vegan and vegetarian readers, this recipe was first published in A Girl Called Jack in 2014. The same sauce works brilliantly with a large flat mushroom, and when I have got around to uploading my back catalogue, I will do that recipe too! For now, just scroll past and mutter rude things about me, if you must.) Serves 2 from 54p 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.) 2 tbsp oil, 3p (97p/1l, Asda) 4 chicken thighs or drums, 73p (£2.20/12 drumsticks, Asda) …

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, …

Keralan Aubergine Curry

One of my favourite restaurants in Southend specialises in Keralan cuisine – and when I couldn’t afford it but really wanted a rich, spicy curry, I decided to make my own version. Aubergines are comparitively expensive to buy individually, so look out for the bags of three or four, and eat them all week! (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 2: 2 aubergines a pinch of salt 1 onion a fat clove of garlic 2 tablespoons oil 1 red chilli or a pinch of the dried stuff 1/2 teaspoon turmeric 1 tsp cumin (ground or seeds) 1/4 tsp English mustard zest and juice of half a lemon, or a tablespoon of bottled lemon juice 1 x 400g carton of chopped tomatoes a fistful of coriander, to serve Cut the stems from the ends of the aubergines, and pierce the skin …

Mac n Swede, 19p

The humble swede is a much misunderstood vegetable, and one I can truly empathise with. Misshapen, lumpy, outwardly tough, slightly bitter and difficult to get under the skin of, but once you get inside, it’s soft, delicate, sweet and surprisingly versatile. Asda have them for 20p each at the moment, and as the author of an ultra low budget cookery website, it seemed too good an opportunity to pass up really getting to know the inscrutable rutabega once and for all. The cheese in this recipe can be substituted for any vegan cheese of your choice – I didn’t have any to hand, and am not going to pretend otherwise. (I made myself a separate cheese-free portion but my 8 year old would not have touched it without the cheesy element, and parenting is challenging enough at times without fighting over liquidised root vegetables). Can be made gluten free by using GF pasta of your choice. Serves 4 at 19p each 1 large swede, 20p (20p each, Asda) 2 tbsp cooking oil, 3p (98p/1l, Asda) …

Creamy Mustard Chicken & Winter Veg, £1.06

This hearty, saucy dish is delicious in the winter, served with root vegetables and rice or mashed potatoes, or in the summer, with green vegetables and tossed over pasta. Any mustard will do for this – I keep English in the fridge, but wholegrain or any other sort will work fine. Use this recipe as a base, and adapt as you wish. Serves 2-4 depending on appetite (eg serves 2 adults and 2 toddlers in my house, with rice on the side) 4 tablespoons oil (vegetable or sunflower will do), 8p 4 chicken thigh fillets, £3.60 for free range (personal choice, I know not everyone can afford it so there are cheaper options available, but I’m honest about what I use) 1 large onion (approx 150g), 9p 1 large carrot (approx 100g), 8p 1 teaspoon English mustard, 2p 500ml chicken or vegetable stock, 3p a handful of fresh parsley, 8p 1 tsp mixed dried herbs, 6p. 200ml natural yoghurt, 20p or double cream if you prefer Heat the oil in a medium-sized non-stick saucepan and …

Simple Spiced Potato Soup [A Girl Called Jack]

This is one of my go-to recipes, a whatever-happens-to-be-in-the-cupboard special. I sometimes add a chopped chilli to the onion, and some coriander from my window ledge herb box, but I have given the basic recipe below – feel free to customize it as you wish. when it comes to my lunch, I can be an impatient oik so I tend to chop the tinned potatoes into small cubes. It makes no difference to the final product, just means that they cook quicker. I like to serve this soup with pitta bread. Serves 2 (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 a splash of oil a few generous pinches of ground cumin or turmeric (whichever you have available) 1 x 500g tin of potatoes (approximate drained weight) 1 chicken stock cube, dissolved in 200ml boiling water 150ml natural yoghurt Peel and …

Spring Piggy, 33p [A Girl Called Jack]

Spring Piggy, serves 4 for £1.34, or 34p each. This is an adaptation of a Nigella Lawson recipe for spring chicken, which was adapted in turn from a traditional rabbit recipe. That’s the thing about food, we all fiddle with it and tweak and make it posher or make it cheaper and add our own twists as we see fit. I didn’t have any chicken, but I did still have a generous hunk of that £1.09/670g bacon going begging, and a slightly pathetic half a savoy cabbage, so here’s what I did… (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.) 300g bacon, 48p (£1.09/670g) 1 garlic clove, 3p (46p for 2 bulbs, avg 8 cloves each) 1 onion, 5p (part of a 20pc mixed vegetable pack, £1) 1 carrot, 5p (part of a 20pc mixed vegetable pack, £1) 100ml white wine, 46p (Table …