All posts tagged: lard

Cheesy Tuna, Courgette & Mushroom Gratin, 65p

This recipe is a riff on the Courgette, Tomato and Brie Gratin from A Girl Called Jack, with some extra veg and protein added, and mushrooms for Vitamin D as the darker evenings draw in. You can use pretty much any veg you like in this; I toyed with a wrinkly red pepper in the fridge and fingered half a leek before deciding I could use them elsewhere and plumping for this particular combination. If you’d prefer a veggie version, simply swap the can of tuna for a can of beans or chickpeas to keep the heartiness and protein intact.   Serves 4, from 65p each. Prices correct at time of publication. Other supermarkets offer similarly competitive pricing – this is just my closest right now. (This post contains affiliate links – I may earn a small commission if you click the links or purchase any products.) 140g onion, 12p (80p/1kg, Growers Selection at Asda) 140g carrot, 14p (30p/500g, Growers Selection at Asda) 125g mushrooms, 25p (49p/250g, Farm Stores at Asda) 1 medium courgette – …

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 …

Sausage, Bacon & Many-Veg Casserole, 39p

For many reasons, I am returning to a very strict groceries budget for the foreseeable future. Yesterday I went to the supermarket – in two separate trips, as I was on foot with a backpack – with a budget of twenty pounds. I uploaded my receipts on Twitter, but for those of you not on Twitter, I will post them as a separate post here later on. I will try my best – other work and commitments permitting – to write up as many of the new recipes I make from that list of ingredients as possible. This one was made both with the sausages and bacon for my son, and without, for me. Although I am no longer vegan, I do eat more plant based meals than not these days, and as I tighten my budget again, that will continue to be the case. This recipe was originally designed to fulfil five out of five of our five a day, making three portions, but it made such a large pan that I easily got …

Jam Tarts [A Girl Called Jack]

Jam tarts are one of those simple, delicious things that I remember consuming in droves in my childhood, but not so much as an adult. I always have flour in the cupboard and jam in the fridge, and this makes for a lovely rainy-day activity for small children to help with. Of course, you can cheat with jam tarts and buy some ready to roll shortcrust pastry, but where’s the fun in that? Fill them with any jam you like, or lemon curd, or to feed my peanut-butter-and-jam obsession, I work a little peanut butter into the pastry mixture and fill with smooth strawberry jam… Makes about 6 tarts, depending on the size of your cookie cutter (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 butter, or 25g butter and 25g lard, plus extra to grease the muffin tray 120g plain flour, …

Lardy Buns, 15p [Cooking On A Bootstrap]

I’ll always remember my first lardy cake; picked up from a surprisingly baked-goods-laden petrol station on the way home from a trip to Kent, and I subsequently slept all the way home in the passenger seat off the back of a few mouthfuls of unfashionably fat-laden, soft sweet carbohydrates. I set about researching how to make my own; half a block of lard still loafing in the fridge door from a previous Live Below The Line challenge could finally be put to use. Definitely not one for every lunch of the week, but a good shoulders-down, satisfying, occasional winter comfort. To make a whole loaf, simply pat into a round and cook for an hour instead. Makes 6 generously weighty ones at 15p each, that could double as a weapon should an intruder strike. 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 …

Use-Me-For-Anything Tomato Sauce, 13p [A Girl Called Jack]

This tomato sauce is exactly what its name says – a wonderfully versatile sauce for all occasions. I make a large batch and freeze it in small jars or ice cube trays to use as the base for pasta sauces, soups, stews, or anything that could do with a bit of pepping up. It stands alone as a pretty decent pasta sauce, too. This recipe first appeared in my first cookbook, A Girl Called Jack, in 2012, but I have updated it slightly here to reflect the rise in basic food costs, eliminating the red wine vinegar and tomato puree for a simpler splat of tomato ketchup – which does the same job, but far more cheaply. Every day is a school day round here. Makes approximately 6 generous portions at 13p 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.) 2 tbsp …