All posts tagged: flat leaf parsley

Carrot Ribbon Pasta, 30p

This recipe was one of my favourite, simple ones from my first cookbook, A Girl Called Jack. Originally borne of a way to use up a bulk-buy bag of carrots (in the days before the guinea pig!), and to make veg exciting for a then two-year-old boy, it’s a simple, bright staple in my home today. In fact, I’ve just had it for my lunch. It’s beautiful, simple and delightful, and can be enjoyed all year round. Use whatever herbs you have to hand for the green sauce, I usually like basil or parsley in this one, but the Chief Herb Buyer in our house accidentally bought a ton of dill last week for a cooking project, and I’m reluctant to buy anything else until I’ve made a dent in the dill mountain in the fridge. Turns out it’s really yummy with dill, but if you don’t have it in or won’t use it in a week or two, don’t buy it specially – stick to a failsafe herb that’s easier to use up, like …

Courgette, Tomato & Cheese Gratin, 34p [A Girl Called Jack]

This recipe from my microwave series is based on a recipe from my book, A Girl Called Jack, that I see popping up on my Twitter feed and Facebook pages time and time again – it seems to be a definite favourite among my lovely readers! And so, I wondered if it was possible to make a portable microwave version, either for busy evenings, energy saving cooking, or even to pop into a jar in your work bag to stave off the boredom of yet another soggy cheese sandwich or expensive takeaway lunch. The microwave version has fewer ingredients than the original, oven-bake recipe – trying to keep it simple. I’ll also confess that I’ve made it with a few different rices as an experiment; although the simple basic 45p-a-kilo white rice will always be my go-to budget staple, this dish IS delicious with nutty brown rice too, if it’s the kind of thing you keep in the cupboard, and if not then don’t worry about it. (This post is not sponsored; I provide links …

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 …

Courgette, Tomato & Brie Gratin [A Girl Called Jack]

This dish was born of a sad-looking courgette in my fridge, half of a very large onion that was starting to dry out, and some bits and pieces from my cupboard. The rice makes this filling and comforting, and the cheese, tomato and slightly crisp courgettes have me reaching for a second portion even when I am pleasantly full. If you have always been a bit disdainful about courgettes, this simple supper might just change your mind… You can double the recipe quantities to serve 4 people, in which case, use a roasting tin rather than individual ovenproof dishes. (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: 1 onion 150g rice (I use standard long grain but wholemeal is really good in this) 1 chicken or vegetable stock cube, dissolved in 200ml boiling water 1 x 400g carton or tin of …

Feisty Soup [A Girl Called Jack]

I make this for myself whenever I feel as though I am coming down with a cold. you know – when you’ve got that shaky, exhausted feeling and general self-pity. Instead of spending a fortune on various over-the-counter paracetamol and lemon drinks, I drag myself into the kitchen and cook myself a cure. This is called feisty soup for a reason: it’s a bit like hot and sour Chinese soup in a way, and if this doesn’t help shift whatever is wrong with you, I’m not sure what will. I’ve combined lots of natural goodies that have antioxidant and other nutritional qualities – garlic for goodness, chillies to fire up your system, tomatoes for vitamin C and lemon and ginger to cleanse and revitalize. (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 1 onion 1 fat clove of garlic a thick …

Red Lentil Bolognese [A Girl Called Jack]

This meat-free Bolognese sauce is perfect over a bowl of pasta and topped with a handful of grated cheese. Allow 70 to 100g of dried pasta per person. I like to eat mine with some garlic bread as well, to mop up any leftover sauce. (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 1 onion 1 clove of garlic 1 carrot 1 tablespoon oil a fistful of fresh thyme a fistful of fresh parsley 1 vegetable stock cube 50ml red wine 1 x 400g carton or tin of chopped tomatoes 100g dried brown or red lentils, rinsed optional: 2 tablespoons tomato purée or tomato ketchup, to thicken the sauce grated strong hard cheese, to serve Peel and slice the onion, peel and crush the garlic, and put both into a large sauté or non-stick frying pan. Wash the carrot then grate …

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 …

Courgette & Mint Fritters [A Girl Called Jack]

The humble courgette – you either love it or you hate it! However, courgettes are cheap and abundant in the summer months, and extremely versatile. These fritters are great as a standalone snack with a home made raita dip, or served with sausages and ketchup. Makes 4 chunky or 6 thin fritters: 1 large courgette a fistful of fresh mint a fistful of fresh coriander a fistful of fresh parsley 1 egg, beaten 2 heaped tablespoons plain flour 2 tablespoons oil 50g natural yoghurt Finely grate the courgette into a large mixing bowl. Chop the herbs and add around three-quarters to the courgette in the bowl, and set the rest aside for the yoghurt dip. Mix the beaten egg into the courgette and the herbs with a fork. Add a tablespoon of flour and mix until it has formed a batter. You may need to add a little more flour to make the batter thicker than a pancake batter. Ideally it will stick to the prongs of your fork but come loose with a shake. …