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…
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 Wine, £3.48/750ml)
1 chicken stock cube, 1p (10p for 10)
2 tbsp natural yoghurt, 7p (65p/500ml)
1 tsp English mustard, 2p (46p per jar)
Fistful each of thyme and parsley, growing on my window ledge
1/8 savoy cabbage, 10p (80p each)
50g green beans, 7p (£1.40/kg, frozen)
1. Dice the bacon, and peel and chop the onion and finely slice the garlic. Add all to a large sauté pan with an optional splash of oil (I dry cook mine on a low heat, as enough fat usually comes out of the bacon, but you need to keep an eye on it and stir it frequently to disturb the onions and garlic and stop them from sticking).
2. Add the wine and chopped thyme and parsley, stir through and leave simmering on a low heat.
3. Chop the carrot (again, I don’t peel my veg, a quick but vociferous rinse usually does the trick, there’s so much goodness just under the skins of vegetables that it’s a shame to waste them). Add the chopped carrot to the pot.
4. Add 500ml of hot chicken stock, and stir in the mustard. Cover and leave to simmer on a low heat for 20 mins, checking and stirring as you see fit.
5. Finely chop the savoy cabbage, and five mins before serving, add to the pot with the green beans. Stir the yoghurt through to make the sauce slightly creamy, this is optional but delicious.
6. Serve with mash or rice or bread. Also delicious tossed through spaghetti – in fact this works with most carbs!
Make It Posh variations:
It’s hard to improve on this, but use any baby root veg you have to hand. Sweet potato, baby turnips, swede, black salsify and parsnips all work well along with or instead of the carrot.
Add extra yoghurt or if you’re feeling flush, creme fraiche or cream work beautifully too. (I use yoghurt as its one of my food shop staples, instead of buying an alternative)
Add diced chicken the same time as the bacon, or chicken thighs on the bone a la Nigella – remember to seal on both sides before adding the wine and stock!
Will keep in the fridge for a few days, or freezer for about three months. If freezing, add a little extra stock or water to the sauce to allow it to coat the bacon and veg – this helps it to freeze better.
Jack Monroe. Twitter: @MsJackMonroe
*(Prices calculated at Sainsburys, using the Basics range where available. Costs checked on date of publication against ASDA SmartPrice, Tesco Value, Morrisons Value and Waitrose Essentials. Some variation between major supermarkets but most items widely available at similar price.)