Tag Archives: Vegetable

Roasted Vegetable Bolognese

29 Dec


If, like me, you are totally sick of turkey after eating nothing else for the past week, then this should be the perfect antidote. A twist on everyone’s favourite dish, spaghetti bolognese, this uses roasted vegetables to give a delicious flavour and an awesome texture, and the paprika also gives a depth of flavour that you don’t find in regular bolognese sauce. It should be very healthy, although you might want seconds!

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

Tip: I’ve kept this recipe very simple, but if you wanted to add extra vegetables then mushrooms or grated carrot, cooked with the mince, would go very well.

Serves: five people.

Cost per person: £0.82 (price based on Tesco Value ingredients).


  • 400g beef mince
  • 2 peppers
  • 1 large onion
  • 2 garlic cloves
  • 1 can (400g) chopped tomatoes
  • 3 tsps paprika
  • 2 tsps mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying


1) Preheat the oven to 180C, and heat a pan drizzled with oil in the oven.

2) Slice the peppers into thick strips and the onion into quarters, and place in the hot oil, making sure they are coated on all sides. Cook for around 15-20 minutes, until they are starting to crispy at the edges.


3) Chop the garlic and fry with the mince for around 5 minutes, until browned.


4) Add the chopped tomatoes and season with paprika, mixed herbs, salt and pepper. Simmer for 10-15 minutes.


5) Once the onion and peppers are cooked, remove from the oven. The onion should have separated into strips, but pull it apart if it hasn’t.


6) Add the vegetables to the sauce and simmer for 2 minutes.


7) Serve with pasta or spaghetti and enjoy!


Cheese and Vegetable Spaghetti

2 Sep


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).


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


1) Melt the butter over a medium heat.


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


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



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


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


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


7) Drain the broccoli and stir into the sauce.


8) Drain the spaghetti and serve.


Eat Seasonably

7 Jul

I found this on Pinterest, and I thought it looked really useful. Fruit and vegetables are much tastier and also cheaper when they’re grown in season, as opposed to out of season fruit and veg which is grown in poly-tunnels or flown in from halfway across the world, and never tastes anywhere near as good as the in-season stuff!



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