All posts tagged: green vegetables

Pearl Barley, Mushroom & Lentil Risotto, 44p

I have a feeling I should be calling this a ‘barlotto’ rather than a risotto, as the ‘ris’ in risotto refers specifically to rice, and I take enough liberties with that particular medium as it is, with my use of long grain rice in place of arborio to keep the costs down. But risotto, barlotto, whateverotto, this combination of pearl barley and brown lentils is fast becoming my new favourite, having had it in various guises for dinner for the last three nights running. I was once quite intimidated by pearl barley, not being entirely sure what to do with it, how to cook it, if it needed soaking beforehand, and thinking it was more of a ‘waitrose type’ ingredient than something for me, but my Mum, who is a Northern Irish lass, scolded me for my preconceptions, telling me that it was one of the main ingredients in her Irish Soup that she would make for herself, her eight brothers and sisters, and her Mum and Dad. Chastened, I decided to investigate it for …

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 …

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 …