All posts tagged: spinach

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 …

Beet Wellington, £1.34 [from ‘Veganish’]

This is one of my more difficult recipes, but I approach it in stages, treating the duxelles as a separate recipe on its own and making it in advance to lessen the workload a little. I can promise you that the end result is completely worth it – a vegan ‘special occasion’ dinner for Sunday roasts, festive feasts, date nights, or any other occasion where you really want to push the boat out. I have made many a vegetarian wellington, ranging from whole flat portobello mushrooms wrapped in spinach, to a black bean and chestnut version, but my favourite by far is this beet wellington, and not just for its nomenclature. It requires a little care in the assembly process, but then so does a standard fillet beef wellington, and this keeps as close to the original as possible with the inclusion of a mushroom duxelles and a crepe layer. The duxelles provides a distinctive depth of flavour, and the crepe layer, although it may seem overly fancy, acts as a barrier between the vegetables …

Salad-Bag Pesto, 13p

Bagged salad is one of the most wasted foods in Britain, with over half of it ending up in landfill. I have had this recipe in mind since my first cookbook, A Girl Called Jack, and although it is something I make for myself on a regular basis, absorbed into my household as a common staple, it has never been committed to paper (nor screen) until now. Bags of salad can be expensive to buy full price, but can often be found in the reduced chiller at the supermarket, which is where I nabbed the first one I ever made this with. (I have priced it as a regular bag of salad to hold off the stampede to my local cornershop supermarket; it’s a long way to come for a half price half wilted bag of leaves!) I like using salad leaves for pesto for variety, too, the peppery tang of rocket, the pop of colour from a beetroot leaf or baby chard, the sweet crunch of a tiny piece of spinach – and as …

Ultimate Lasagne, 35p [from ‘Veganish’]

This beautiful lasagne barely needs an introduction, as when I posted it on my Instagram, it received rapturous demands for the recipe. Good things come to those who wait, and here it is. Making lasagne from scratch is always a bit of a fanny, so I have deliberately made this recipe enormous so you can freeze it in portions for a quick ready meal, to make all of the work involved worthwhile by rewarding yourself with days where you won’t have to cook. Simply portion it into foil containers with those cardboard lids (around 8 for £1 from most supermarkets and factory outlet type stores, and reusable dozens of times if you wash them carefully) and pop into the freezer for a lazy day. For those of you who don’t have wine kicking about the place or don’t want to slosh it into your dinner, simply add stock or extra tomatoes in place of it. I have opted not to put cheese on mine, but you can if you want – for my vegan readers, …

Broad Bean Salad, 38p [A Year In 120 Recipes]

Broad beans can be bought frozen for around £1.50 for a 750g bag – much cheaper than their fresh counterparts, and no prising them from fiddly little pods either – although I do love thumbing the velvety lining of fresh pods to pop them out… Whether you choose fresh or frozen beans, this salad uses a lot of storecupboard basic ingredients, like lemon, garlic, herbs and cheese. It takes just minutes to knock together, and I think it tastes like summer’s coming… 140g broad beans, 23p (£1.25/750g frozen broad beans, Asda) 40g hard strong cheese, 43p (£1.60/150g, Smart Price grated hard cheese) 50g salad leaves, 48p (70p/75g, Asda) a fat clove of garlic, 2p (60p for 3 bulbs, Asda) 1 tbsp oil, 1p (97p/1l sunflower oil, Asda) Juice of half a lemon or 2 tbsp bottled lemon juice, 4p (39p/250ml, Asda) A fistful of fresh mint, 3p (60p/25g, growers selection at Asda) Salt and pepper First bring a pan of water to the boil. Drop in the frozen broad beans for two to three minutes …

Self Love Stew, 38p [Cooking On A Bootstrap]

This recipe first appeared on my Instagram account (for readers clutching this book [Cooking on a Bootstrap] in a post-apocalyptic wasteland, Instagram is a photograph-sharing network where people mostly show off their dinner and houses that are much larger and cleaner than mine). It was a rough night, in the middle of a tough week, embedded in a hellish year, and I wasn’t cooking. Overwhelmed by life and sadness, I hadn’t been in my kitchen for days. I needed comfort, and nourishment, and I forced myself to the stove. This revelation may come as something of a surprise, but even I can’t cook sometimes. This did the trick – and you can use a handful of frozen veg in place of chopping anything, if you like. (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 2-4 from 38p each oil, for frying, 3p …

Mushroom Mac ‘n’ Cheese, 42p [from ‘Veganish’]

This is one of my favourite comfort meals, quick to assemble, using ingredients that I generally have kicking about the house, and can just be slung in the oven and forgotten about, left to slowly pull itself together in a haze of blissful creamy soft salty rich glorious goodness. I’ve just polished off my second bowl of it, and frankly, it’s too good not to share with you all, so here it is. It’s easy to make it vegan – replace the hard strong cheese and mozzarella with Violife or something similar, and the milk with coconut or almond or soya milk, depending on what you prefer. It’s easy to throw together, and the reward of a deep bowl of melting goodness far outweighs the minimal effort involved in making it. I consider this an essential part of my repertoire these days, and barely a week goes by without it. It freezes beautifully, too, so do double the recipe and sling some of it to one side for a lazy day. Serves three people, or …

Slow Cooker Bread, 2p

I have been asked for this recipe incessantly on my social media since I started to make it a few days ago, so I made time today to sit down and type it up for my lovely, loyal readers. I hope you enjoy it – I am really loving my slow cooker adventures so far! Many of you have asked me if there is a slow cooker book in the pipeline; I am busy finalising Tin Can Cook at the moment and have started writing the Vegan one, but I always have my feelers out for what my next project is going to be, so if a slow cooker book would be of interest, do leave a comment below and let me know! Each compartment of my triple slow cooker is 1.3l, so to make matters simple, and after a little trial and error, I worked out that the optimum amount of flour to make a really good bread in it, is 260g. I started at 350g, and upon seeing how splendidly it rose, reduced …

Mac n Blue Cheese With Bacon, 54p

This is an idea that has been kicking around in my head for a long time; combining the soft salty kick of a blue cheese sauce with a classic mac n cheese recipe. I made it for my colleagues for lunch today, and it went down an absolute storm. Simple, classy, comforting – and sure to become a quick staple for feeding a crowd. Veggie readers; replace the bacon with mushrooms tossed in a little paprika. Vegan readers, this ‘free from’ blue cheese and any plant milk of your choice would work here. Serves 4 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. All prices correct at the time of printing and are subject to change. 3 tbsp butter or soft spread, 3p (75p/500g) 300g macaroni or other pasta, 29p (95p/1kg) 2 tbsp flour, 3p (45p/1.5kg) 500ml milk, 24p (£1.09/4 …

Lentil & Spinach Daal, 37p

So, if you’ve made the Beetroot, Feta and Lentil salad that I kicked off my Guardian recipe column with – or you have some lentils and spinach still kicking about, here’s a recipe for a quick warming winter dinner. It’s easy and filling – I love mine with pitta breads dunked in… Serves two at 37p 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. 1 onion, 5p (54p/1kg) 1 red chilli or pinch of dried flakes, 1p (£1.15/100g) 1 tbsp oil, 2p (£1.10/1l) 2 tsp cumin or turmeric, or a tsp each if you have them, 3p (£1.15/100g) 100g red split lentils, 18p (£1.80/kg) 1 stock cube, 3p  200ml water 200ml natural yoghurt, 16p (80p/1kg) 130g spinach, 22p (£1.50/900g) 1 tbsp lemon juice, 3p First, peel and finely slice the onion, and finely chop the chilli, and add to a large frying pan …

Tinned Fishcakes, 17p [Cooking On A Bootstrap]

A couple of years ago, I was later asked to do a stint on a BBC programme, Inside The Factory, on tinned food , and went for the day to a four-star hotel to play head chef to unsuspecting diners, who believed they were trying out the upmarket hotel’s new menu. This was their starter, and they all enthusiastically loved it, even when the ‘big reveal’ at the end proved that it had been made with value range tinned potatoes and a 40p tin of sardines. At the time of filming, these fishcakes worked out at 17p per head – prices change all the time, of course , but they remain a nifty, inexpensive, filling little number. And good enough for a roomful of self-styled food connoisseurs, too. (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, …

Lettuce, Pea & Lemon Risotto by Jack Monroe

Risotto with Peas, Lettuce & Lemon, 16p

The idea of putting cold lettuce leaves into a warm dish may seem an unusual one, but it is one of my new favourite things. The idea is definitely not a revolutionary one; gently wilted lettuce has topped slick hot burgers for a hundred years or thereabouts, so there must be something in it. I found a bag of lettuce for 10p at my local Tesco Express, and have been folding it into everything ever since, much to the chagrin of my bunnies, who usually get to nibble on the bargains, but what they don’t know shan’t hurt them. If the idea really makes you shudder, then use a hardier leaf for this recipe, like spinach, chard or cabbage, but I promise you, the fresh, still-slightly-crisp surprise of a lettuce leaf in a creamy-soft risotto is a truly delightful one. Serves 4 at 16p each 300g basic rice, 14p (45p/1kg, Smartprice at Asda) 1 tbsp oil or butter, 1p (97p/1l, Asda) 2 tbsp white wine, if you have it, 12p (£2.98/750ml Fre Chardonnay, Asda) 750ml …

Spinach, Lentil & Lemon Soup, 34p [Cook For Syria]

This easy, comforting spinach and lentil soup was inspired by a recipe in Saha, by Greg and Lucy Malouf. I made it a few times as a quick late-night supper, before I lost the notebook with the details in one of my many house moves. For a long while, as a single mum on benefits, I all but lived out of a pile of boxes as I ran from rent arrears to damp and mould to a single mattress on a floor in a shared house, and a lot of pieces of paper – and nerve endings – got lost along the way. Here’s what I remember of it, in happier times these days, with a few blanks filled in. Homely, comforting and filling, it can also be made with tinned lentils and frozen spinach for the ultimate easy, inexpensive lunch or dinner. (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 …

Red Mushroom Curry, 40p

This hot spicy little number is a favourite in my household for dealing with the dreaded cold and flu, or when feeling a little run down. The combination of garlic, ginger, chilli, tomatoes and a kick of citrus is a feisty relief for the symptoms of even the most grim winter germs. I make a double batch of the paste and pop it in the freezer for future use. Of course, you can use a jar of shop-bought curry paste too, if you are feeling really rough; I’ve been there and I absolutely sympathise. I blitz mine in a blender to get the paste super smooth, but it’s not essential, you can just throw it all in a pan for a similar effect, just with a little extra texture, which is fine. Serves 2-4 from 40p each 1 large onion, 9p (90p/1.5kg, Sainsburys Basics) 4 cloves of garlic, 6p (35p/2 bulbs of garlic, Sainsburys Basics) A small piece of ginger, 3p (30p/100g loose ginger, Sainsburys) ¼ tsp red chilli flakes, 1p (80p/100g, Natco or KTC …

Black Bean & Peanut Stew, 26p

The original version of this dish contained chicken, so I have substituted it with black beans here. It makes for a more filling meal, and a cheaper one, too, as beans and pulses are generally far cheaper than meat and pulses. Dried beans work out even cheaper, but they require a degree of organisation to remember to soak them the evening before, or even to know what you will be eating in advance. I have never managed to be quite so organised, so it would be disingenuous of me to urge you all to do so, but if you are a meal-planning person, bear in mind that dried pulses are a lot cheaper than the convenience of popping open a tin of pre-cooked ones. If you find black beans difficult to get hold of or not to your taste, you can use kidney beans, green lentils, or really, any bean will do. The cooking time given here is a minimum, not an absolute, as with any pulse-based stew, it will simply improve the longer it …