Archive | Savoury RSS feed for this section

Beef and Bean Pot Melt

6 Sep

P1030740

This tender, melt-in-the-mouth dish is a hearty treat, great as we move into autumn. It can be made with pretty much any cut of beef, and because it cooks for a long time even a very cheap cut will be succulent and tender. I used a cut of beef called skirt, but anything such as braising steak, brisket, chuck or shin would be delicious in this recipe. You may have to look in a butchers to find some of them if your supermarket doesn’t have a meat counter, but they shouldn’t be too expensive and there is often much more flavour to be found in a cheaper cut of meat!

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: small chunks of blue cheese or mature cheddar stirred through 5 minutes before cooking is done would add a lovely depth to this dish.

Serves: four people.

Cost per person: £1.02 (price based on Tesco Value ingredients, except for the beef).

Ingredients:

  • 400g diced beef
  • 1 onion
  • 1 garlic clove
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 red pepper
  • 1-2 tsps chilli powder
  • 1 tbsp plain flour
  • 50ml water
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Preheat the oven to 160C.

2) Dice the beef if not already done, and coat it in a layer of flour.

P1030727

P1030729

3) Fry the beef on a high heat for 3-4 minutes on each side, until sealed and golden brown.

P1030731

4) Chop the onion and garlic and them to the beef. Cook on a medium heat for another 10 minutes.

P1030733

5) Add the water and chilli powder to the beef and onions, and simmer for 2 minutes.

P1030734

6) Add the chopped tomatoes, kidney beans and the chopped pepper, and stir together well.

P1030735

7) Cover with a lid and cook in the oven for 1 1/2 hours.

P1030737

8) Serve with a jacket potato or mash, and enjoy!

P1030742

 

Advertisements

Cheese and Vegetable Spaghetti

2 Sep

P1030723

This is a very cheap and simple recipe which can be made with lots of different variations, making it perfect for when you need to use up food before it goes off.

Leftovers should be fine to reheat for around three days if kept in the fridge, and the sauce should be fine for around a month if frozen.

Tip: if you wanted to you could also add some cooked, chopped bacon to the sauce at the same time as – or instead of – the vegetables. I used broccoli in mine, but some other vegetables that would go well are:

  • Peas
  • Sweetcorn
  • Carrots
  • Cauliflour
  • Leeks

Serves: four people.

Cost per person: £0.34 (price based on Tesco Value ingredients).

Ingredients:

  • 400g spaghetti
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • 100g grated mature cheddar cheese (or similar)
  • 75g broccoli
  • Salt and pepper, to season

Method

1) Melt the butter over a medium heat.

P1030710

2) Stir in the flour and cook for 2 minutes.

P1030711

3) Take the pan off the heat and gradually stir in the milk, until you get a smooth sauce.

P1030714

P1030715

4) Return the pan to the heat and bring to the boil, stirring constantly.

P1030717

5) Put the spaghetti on the boil. At the same time, season the sauce with salt and pepper and simmer for 10 minutes.

P1030718

6) Cut the broccoli into small florets and boil for two minutes. Stir the cheese into the sauce, and simmer until it melts.

P1030719

7) Drain the broccoli and stir into the sauce.

P1030722

8) Drain the spaghetti and serve.

P1030725

Sweet Potato and Spinach Curry

28 Aug

P1030704

Although this isn’t the cheapest recipe I’ve made, it isn’t too expensive and is well worth a little extra cost. Strong flavours and colours give this dish a real sense of luxury despite being on a budget, and it’s one of my favourite curries.

I’ve tried not to use too many spices in order to keep costs down, as it can get very expensive if you don’t already have them. However, turmeric really does add to the flavour of this dish which is why I’ve included it alongside the chilli.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: if this recipe is too spicy for your liking try only using 1 tsp of chilli powder, as the turmeric is more important to the flavour of the whole dish than the chilli is.

Serves: four people.

Cost per person: £0.91 (price based on Tesco Value ingredients).

Ingredients:

  • 500g sweet potato, peeled and cut into large chunks
  • 1 large onion
  • 2 garlic cloves
  • 1 can (400ml) coconut milk
  • 250g baby spinach
  • 2 tsps turmeric
  • 2 tsps chilli powder
  • Salt, to season
  • Vegetable oil, for frying

Method

1) Boil the sweet potato for 8-10 minutes. Drain and set aside.

P1030688

2) Chop the onion and fry on a medium heat with the garlic and turmeric for 3 minutes.

P1030693

3) Add the chilli powder and fry for another 2 minutes.

P1030694

4) Add the coconut milk and stir in well. Simmer for 4-5 minutes, until the coconut milk has thickened slightly.

P1030697

5) Season with salt and stir in the sweet potato. Simmer for another 4 minutes.

P1030700

6) Add the baby spinach – don’t worry when it doesn’t all fit in the pan! Simmer for 3 minutes, or until the spinach has wilted.

P1030701

P1030702

7) Serve with rice, naan bread or chapattis.

P1030708

Egg Fried Rice

21 Aug

P1030628 - Copy

This is an extremely cheap and very easy recipe to make, and it’s great either as a dish on its own or as an accompanying dish to oriental food such as Chinese.

Leftovers should be fine to reheat for around three days if kept in the fridge, or this dish can also be eaten cold.

Tip: I’ve left the recipe vegetarian and very simple, but it would be great with some bacon if you wanted a more substantial meal – just chop it up and fry it with the mushrooms.

Serves: two people.

Cost per person: £0.42 (price based on Tesco Value ingredients).

Ingredients:

  • 2 eggs
  • 150g mushrooms
  • 200g frozen peas
  • 1 garlic clove
  • 200g rice
  • 3 tsps soy sauce
  • Vegetable oil, for frying

Method

1) Cook the rice for around twelve minutes, or according to the instructions on the packet. Drain and set aside.

P1030610 - Copy

2) Beat the eggs and fry for around 1 minute until set, then remove from the pan and slice into strips.

P1030611 - Copy

P1030613 - Copy

3) Chop the mushrooms and fry for around 3 minutes, until golden.

P1030618 - Copy

4) Add the peas and chopped garlic to the mushrooms and fry for 1 minute.

P1030620 - Copy

5) Add the rice to the pan and stir through, before adding the soy sauce.

P1030623 - Copy

P1030624 - Copy

6) Stir the chopped egg through the rice.

P1030625 - Copy

7) Serve immediately, with a little more soy sauce if you wish.

P1030630 - Copy

Sausage and Tomato Pasta

11 Aug

P1030571 - Copy

This is a quick and simple recipe with very few ingredients – and you probably already have all, or nearly all, of them in the cupboard already. It’s a great meal to make for when you want something quick but hearty and filling, and don’t want to fill up on junk food.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Serves: four people.

Cost per person: £0.43 (price based on Tesco Value ingredients).

Ingredients:

  • 300g pasta
  • 1 large onion
  • 8 small or 4 large sausages
  • 2 cans (400g each) chopped tomatoes
  • 1 garlic clove
  • 2 tsps mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Cook the sausages according to the instructions on the packet and set aside.

P1030568 - Copy

2) Chop and fry the onion and garlic on a medium heat for around 3-4 minutes, until soft and golden.

P1030562 - Copy

3) Put the pasta on to boil, and add the chopped tomatoes to the onion and garlic and season with mixed herbs, salt and pepper. Simmer for around eight minutes.

P1030564 - Copy

4) Chop the sausages into pieces and add to the tomato sauce. Simmer until the pasta is ready.

P1030569 - Copy

5) Drain the pasta and serve.

P1030575 - Copy

Chicken Kiev and Spicy Sweet Potato Chips

6 Aug

P1030556 - Copy

This is definitely one of my favourite meals, as it’s packed with flavour and it’s not even bad for you, it’s actually pretty healthy! Although chicken isn’t the cheapest of ingredients, I think that this meal is definitely worth the extra expense as it’s so good. Shop-bought chicken kievs just don’t compare to the homemade version!

Tip: If you don’t have or don’t like sweet potato then a normal baking potato would work just the same, although it may need 5 minutes longer to cook.

Serves: three people.

Cost per person: £1.61 (price based on Tesco Value ingredients).

Ingredients:

  • Three chicken breasts
  • 1 slice of bread
  • 25g butter
  • 1 garlic clove
  • 1 large sweet potato
  • 1 tsp mixed herbs
  • 2 tsp cayenne pepper/cayenne pepper
  • Salt and pepper, to season
  • Vegetable oil

Method

1) Preheat the oven to 180C, and the grill to a medium heat.

2) Peel the sweet potato and slice into wedges. Place on a baking tray and season with salt and pepper. Sprinkle with the mixed herbs and chilli powder, and drizzle with vegetable oil. Cook for around 30 minutes, until golden.

P1030539 - Copy

3) Whilst the chips are cooking, get started on the chicken. Finely chop or crush the garlic and mix with the butter.

P1030545 - Copy

4) Cut a slit into the side of each chicken breast and spoon some of the garlic butter inside. Spread the butter on both sides of the chicken breasts and cook under a medium grill for 15 minutes, turning halfway through.

P1030548 - Copy

5) Whilst the chicken is cooking toast the slice of bread and break it into breadcrumbs.

P1030544 - Copy

6) Remove the chicken from the grill and cover with more garlic butter and breadcrumbs; if they won’t stick try mixing them with some of the butter. Cook under the grill for another 3-5 minutes, until the breadcrumbs are golden.

P1030551 - Copy

7) Serve with your choice of vegetables and tuck in!

P1030557 - Copy

Tomato, Spinach and Chickpea Spaghetti

29 Jul

P1030524 - Copy

This is a simple and extremely healthy meal, and is a favourite of mine to perk you up when you’re feeling tired and run down – it’s full of vitamins so makes you feel loads better, as well as being really tasty.

Leftovers should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Serves: four people.

Cost per person: £0.49 (price based on Tesco Value ingredients).

Ingredients:

  • 350g spaghetti
  • 1 can (400g) chickpeas
  • 1 can (400g) chopped tomatoes
  • 60g baby spinach
  • 1 onion
  • 1 garlic clove
  • 1-2 tsp chilli powder
  • 1 tsp mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Fry the onion and garlic on a medium heat with the chilli powder for 3-4 minutes, until softened.

P1030518 - Copy

2) Put the spaghetti on the boil. Turn the onion down to a lower heat and add the chopped tomatoes, simmering gently. Season with mixed herbs, salt and pepper.

P1030520 - Copy

3) A couple of minutes before the spaghetti is cooked, drain and rinse the chickpeas and add them to the sauce.

P1030522 - Copy

4) Add the spinach leaves and simmer for 1-2 minutes, until the spinach wilts.

P1030523 - Copy

5) Drain the spaghetti and serve! Sprinkle with a little grated cheese if preferred.

P1030527 - Copy

P1030525 - Copy

%d bloggers like this: