All posts tagged: frozen carrot

Instant Moonshine Mash, Tiny Veg, & Sausages, 58p

Moonshine Mash first appeared in Cooking On A Bootstrap, a bootleg riff on polenta made with potatoes and corn. I so named it because ‘hooch’, or moonshine, is typically made from potatoes or corn, and the idea of my own sneaky irreverent take on something usually considered quite special rather tickled me. This version takes the idea even further into the depths of culinary depravity, firstly by blending canned corn with its brine, with milk, to create a ‘corn milk’ – not dissimilar to the ‘carrot milk’ theory in the carrot cake oats in Tin Can Cook that equally delighted and horrified viewers of Daily Kitchen Live when I demonstrated it in lockdown. I then add instant mash, and the cheapest available variety, to this corn milk abomination, and you know what? It works really well. My son, who can be a frustratingly fussy eater at times, absolutely loved it. The corn gives an underlying sweetness, the skins that get stuck in our teeth are blitzed away to a much more manageable nothing, and the …

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 …

Carrot, Cumin & Kidney Bean Burgers, 9p [A Girl Called Jack]

This burger is where the media storm began, and dubbed ‘the 9p burger’ because of the low cost of the ingredients used to make it, it’s one of my most popular recipes. A can of value range red kidney beans is a cheap but excellent source of protein and I built a lot of my early cooking around it, and they became a firm staple in my household. I triple the recipe to make a batch of them, and freeze them in patties to whip out at a moment’s notice and fry on a low heat. I like mine best in a pitta bread (22p for 6) and a dollop of mango chutney or mayo… (I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if …

Vegan ‘Chicken’ Soup, 28p [from ‘Veganish’]

This soup is as close to a chicken soup as any vegetarian or vegan one could possibly come, in my humble opinion, and it is made with some surprising ingredients! The star of the show is the stock; a must for the base of any good soup recipe. I used Osem chicken stock, which I got from my local Tesco Express – sources tell me they are 2 for a fiver there are the moment, for seriously large tubs of the stuff, so if you like the sound of it, now would be a good time to stock up! I originally wanted to make this soup with butter beans, for Mrs J, who requested them, but I left the pan unattended this morning and burned them to a smoky pungent crisp, so found myself rummaging in the cupboard looking for a replacement. Behold, the baked bean, thoroughly rinsed of all its sticky orange sauce, and a worthy, and impossible-to-detect, substitute. And half the price, too. I added freshly picked chard from my garden (I keep …

90’s Special Peanut & Cheese Loaf, 18p

This loaf was inspired by one in The Dairy Book Of Home Cookery, one of the only cookbooks I can remember my parents having when I lived at home. A meaty tome of 1000 simple recipes, I would flick through it for inspiration for my Home Economics lessons as a teenager. It has no recipe introductions and very scant instructions, but it is a comprehensive cookery course to rival any other. Some of the recipes I feel are best left back in the 1990s, like the banana and stilton sandwiches, but some of them stand the test of time as cornerstones and classics. I have tweaked the original recipe slightly here. Serves 6 from 18p 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. 75g peanuts, 18p (48p/200g) 75g mushrooms, …

Nigella’s Lentil & Chestnut Soup, 48p

This recipe is adapted from ‘How To Eat’ by Nigella Lawson, who in turn adapted it from ‘an aromatic, velvety, manilla-coloured soup at Le Caprice’ in the late 1980s. The bootstrap adjustments and pricing are my own. The original recipe includes half a leek, which I have omitted out of laziness; I didn’t have one in and didn’t want to take a trip to the shop especially, but if you want to stick more closely to the original, slice it and add it at the same time as the onion. If chestnuts are a step too far outside of your comfort zone, replace with peanut butter instead; this variation benefits from a hefty whack of chilli and lemon, turning it into an entirely different meal, but a delicious one. Serves 4-6 from 48p 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 …

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 …

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 …