Week 4
You should spend approximately £15
You should spend approximately £15
You'll need to buy:
2 medium baking potato
(320g each)
1 medium onion (185g) 1 small head of broccoli (200g)
1 medium onion (185g) 1 small head of broccoli (200g)
2 small onions (110g each)
2 small baking potato (250g
each)
1 large tomato (115g)
1 large tomato (115g)
6 closed cup mushrooms (25g
each)
Check you have some:
garlic
You'll need to buy:
1 x 250g pack of minced
beef
50g of deli counter chorizo (unsliced)
50g of deli counter chorizo (unsliced)
1 pack of 2 gammon rounds
You'll need to buy:
70g of cheese counter cheddar cheese
Check you have at least:
1 egg
15g of Parmesan cheese
Check you have some:
milk margarine/butter grated Parmesan
70g of cheese counter cheddar cheese
Check you have at least:
1 egg
15g of Parmesan cheese
Check you have some:
milk margarine/butter grated Parmesan
180g of spaghetti
Check you have some:
vegetable stock plain white flour dried mixed herbs mild chilli powder
Check you have some:
vegetable stock plain white flour dried mixed herbs mild chilli powder
1 x 200g tin of baked beans
1 x 220g tin of butter
beans
1 x 400g tin of value plum tomatoes
Check you have some:
vegetable oil tomato puree English mustard
beans
1 x 400g tin of value plum tomatoes
Check you have some:
vegetable oil tomato puree English mustard
50g of frozen peas
Day 1 -Jacket Potato with Baked Beans and Cheese
A simple favourite- baked potato loaded with beans and cheese.
Comments:
We recommend cooking the potato in the oven, however to speed things up you can first microwave the potato for 6 minutes, and then follow the instructions as listed, adjusting the oven cooking time to 15 minutes.
Preparation time:
Cooking time:
Oven temperature:
Cost per person:
Difficulty:
5 minutes
60 minutes
200 deg
£1.24
Easy
1. Preheat the oven. Wash the potato and score the skin with a knife in a grid-like
pattern. Rub with oil and season with salt, pepper and mixed herbs. Cook the
potato for approximately 1 hour, or until thoroughly cooked.
2. Towards the end of the potato's cooking time, cook the beans according to the instructions.
3. Sprinkle the cheese over the top and grill for 5 minutes, or until golden.
2. Towards the end of the potato's cooking time, cook the beans according to the instructions.
3. Sprinkle the cheese over the top and grill for 5 minutes, or until golden.
40g of cheddar cheese, grated
1x medium baking potato
200g of baked beans
1/4 tsp dried mixed herbs
1 tbsp vegetable oil
1/4 tsp dried mixed herbs
1 tbsp vegetable oil
Day 2 -Simple Cottage Pie
A classic British dish with minced beef and a creamy potato layer.
Preparation time:
Cooking time:
Oven temperature:
Cost per person:
Difficulty:
5 minutes
50 minutes
200 deg
£1.66
Easy
1. Preheat the oven. Heat the oil in a saucepan and fry the onion and garlic for 3-4
minutes, or until the onion is soft. Add the mushrooms and cook for a further 3
minutes.
2. Stir in the minced beef and cook for 5 minutes, or until the meat is browned. Add the dried mixed herbs, tomatoes, tomato puree and flour and cook for 5 minutes, or until the sauce has thickened. Season with salt and pepper. Transfer to an ovenproof dish and set aside.
3. Meanwhile, cook the potato in lightly salted boiling water for 10 minutes, or until tender. Drain the potato and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
4. Spoon the mash evenly over the minced beef mixture and run the prongs of a fork over the top to give it a rustic look. Cook in the oven for 30 minutes, or until
the mash is lightly browned.
2. Stir in the minced beef and cook for 5 minutes, or until the meat is browned. Add the dried mixed herbs, tomatoes, tomato puree and flour and cook for 5 minutes, or until the sauce has thickened. Season with salt and pepper. Transfer to an ovenproof dish and set aside.
3. Meanwhile, cook the potato in lightly salted boiling water for 10 minutes, or until tender. Drain the potato and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
4. Spoon the mash evenly over the minced beef mixture and run the prongs of a fork over the top to give it a rustic look. Cook in the oven for 30 minutes, or until
the mash is lightly browned.
125g of minced beef
1/2 medium onion, finely chopped
200g of tinned plum tomatoes, chopped
1x medium baking potato, peeled and diced 2x closed cup mushrooms, sliced
1 tbsp tomato puree
1 small garlic clove, finely chopped
2 tbsp milk
1 tsp margarine/butter
1 tsp plain white flour
1/2 tsp dried mixed herbs
1 tbsp vegetable oil
1/2 medium onion, finely chopped
200g of tinned plum tomatoes, chopped
1x medium baking potato, peeled and diced 2x closed cup mushrooms, sliced
1 tbsp tomato puree
1 small garlic clove, finely chopped
2 tbsp milk
1 tsp margarine/butter
1 tsp plain white flour
1/2 tsp dried mixed herbs
1 tbsp vegetable oil
Day 3 -Easy Spaghetti Bolognese
An easy to make version of this famous Italian dish.
An easy to make version of this famous Italian dish.
Preparation time:
Cooking time:
Cost per person:
Difficulty:
5 minutes
30 minutes
£1.33
Easy
-
Heat the oil in a saucepan and cook the onion and garlic for 3-4 minutes, or until
the onion is soft. Stir in the mushrooms and minced beef and cook for a further 5
minutes, or until the beef is browned.
-
Add the tomatoes, tomato puree, stock, and dried mixed herbs. Bring to the boil
and simmer for 15-20 minutes. Top up with a little extra stock if required. Season
with salt and pepper.
-
Meanwhile, cook the spaghetti according to the packet instructions.
-
To serve, simply spoon the minced beef sauce over the drained pasta. Top with
grated Parmesan cheese, if using.
125g of minced beef
1/2 onion, finely chopped
200g of tinned plum tomatoes, chopped 2x closed cup mushrooms, sliced
90g of spaghetti
1 tbsp tomato puree
1small garlic clove, finely chopped
1/2 tsp dried mixed herbs
40ml vegetable stock
1 tbsp vegetable oil
1 tsp grated Parmesan (optional)
1/2 onion, finely chopped
200g of tinned plum tomatoes, chopped 2x closed cup mushrooms, sliced
90g of spaghetti
1 tbsp tomato puree
1small garlic clove, finely chopped
1/2 tsp dried mixed herbs
40ml vegetable stock
1 tbsp vegetable oil
1 tsp grated Parmesan (optional)
Day 4 -Gammon and Broccoli Cheese Grill
Gammon steak topped with grilled broccoli cheese and served sautéed sliced potato.
Comments:
Tip: Cutting 1cm snips into the sides of the gammon steak avoids it curling too much when cooking.
Gammon steak topped with grilled broccoli cheese and served sautéed sliced potato.
Comments:
Tip: Cutting 1cm snips into the sides of the gammon steak avoids it curling too much when cooking.
Preparation time:
Cooking time:
Cost per person:
Difficulty:
5 minutes
25 minutes
£1.66
Easy
1. Preheat the grill. Place the gammon steak on a baking tray and grill for 10
minutes, turning halfway through, until the fat is crisp.
2. Meanwhile, parboil the potato for 8 minutes in lightly salted boiling water. Add the broccoli after 3 minutes.
3. Mix together the milk, mustard, cheese and add the broccoli. Spoon the broccoli cheese mix over the gammon, and grill for 5 minutes, or until golden.
4. Meanwhile, melt the margarine/butter in a frying pan and sautee the onion for 2-3 minutes, or until golden brown. Add the potato, season with salt and pepper, and cook for 3-4 minutes, stirring frequently.
5. Serve the gammon and grilled broccoli cheese with the sauteed potatoes.
2. Meanwhile, parboil the potato for 8 minutes in lightly salted boiling water. Add the broccoli after 3 minutes.
3. Mix together the milk, mustard, cheese and add the broccoli. Spoon the broccoli cheese mix over the gammon, and grill for 5 minutes, or until golden.
4. Meanwhile, melt the margarine/butter in a frying pan and sautee the onion for 2-3 minutes, or until golden brown. Add the potato, season with salt and pepper, and cook for 3-4 minutes, stirring frequently.
5. Serve the gammon and grilled broccoli cheese with the sauteed potatoes.
1x small baking potato, thinly sliced
1/2 small onion, thinly sliced
1 gammon round
1 small head of broccoli, cut into small florets 30g of cheddar cheese, grated
1/4 tsp English mustard 2 tbsp milk
1 tsp margarine/butter
1/2 small onion, thinly sliced
1 gammon round
1 small head of broccoli, cut into small florets 30g of cheddar cheese, grated
1/4 tsp English mustard 2 tbsp milk
1 tsp margarine/butter
Day 5- Chunky Ham, Potato and Pea Chowder
Treat yourself to this hearty chowder with gammon, potato, onion and peas.
Treat yourself to this hearty chowder with gammon, potato, onion and peas.
Preparation time:
Cooking time:
Cost per person:
Difficulty:
5 minutes
20 minutes
£0.90
Easy
1. Heat the oil in a saucepan and fry the onion for 2-3 minutes, or until soft. Add
the gammon and cook for 3 minutes, stirring frequently.
2. Add the milk and flour. Stir in the potato and mixed herbs. Season with salt and pepper, bring to the boil and then simmer for 10 minutes.
3. Add the peas and simmer for 5 minutes. Serve immediately.
2. Add the milk and flour. Stir in the potato and mixed herbs. Season with salt and pepper, bring to the boil and then simmer for 10 minutes.
3. Add the peas and simmer for 5 minutes. Serve immediately.
1x small baking potato, diced
1/2 small onion, diced
1/2 gammon round, diced 50g of frozen peas
200ml milk
1 tsp plain white flour
1 tsp vegetable oil
1/4 tsp dried mixed herbs
1/2 gammon round, diced 50g of frozen peas
200ml milk
1 tsp plain white flour
1 tsp vegetable oil
1/4 tsp dried mixed herbs
Day 6 -Chorizo and Butter Bean Stew
A cassoulet, or stew, with chorizo, tomato and butter beans.
Preparation time:
Cooking time:
Cost per person:
Difficulty:
5 minutes
20 minutes
£1.35
Easy
1. Heat the oil in a large saucepan and cook the onion and garlic for 4-5 minutes, or
until the onion is soft. Add the chorizo and fry for 2-3 minutes.
2. Add the tomato, tomato puree, butter beans, chilli powder and mixed herbs. Pour in the stock and simmer for 10 minutes, stirring occasionally, until the stew
thickens. Top up with a little extra stock, if required. Serve immediately.
2. Add the tomato, tomato puree, butter beans, chilli powder and mixed herbs. Pour in the stock and simmer for 10 minutes, stirring occasionally, until the stew
thickens. Top up with a little extra stock, if required. Serve immediately.
220g of tinned butter beans, drained
50g of chorizo, diced
1x large tomato, finely chopped
1x small onion, coarsely chopped 1/4 tsp mild chilli powder
1 tbsp vegetable oil
1/2 small garlic clove, finely chopped 100ml vegetable stock
1/4 tsp dried mixed herbs
1 tbsp tomato puree
1x large tomato, finely chopped
1x small onion, coarsely chopped 1/4 tsp mild chilli powder
1 tbsp vegetable oil
1/2 small garlic clove, finely chopped 100ml vegetable stock
1/4 tsp dried mixed herbs
1 tbsp tomato puree
Day 7 -Honey Glazed Chicken and Roasted Vegetables
Roast chicken breast in a honey glaze served with rosemary roasted potato, parsnip and carrot.
Roast chicken breast in a honey glaze served with rosemary roasted potato, parsnip and carrot.
Preparation time:
Cooking time:
Oven temperature:
Cost per person:
Difficulty:
10 minutes
50 minutes
190 deg
£1.95
Easy
1. To make the honey glaze, mix the honey, lemon juice, 1 tbsp oil and half the dried
rosemary in a bowl. Season with salt and pepper and set aside.
2. Preheat the oven. Parboil the carrot and potato in lightly salted boiling water
for 6 minutes, then add the parsnip and cook for a further 4 minutes. Drain well.
3. Return the potatoes to the saucepan with a lid and shake gently to lightly fluff
up the potatoes. Transfer to a baking tray with the onion, carrot and parsnip, drizzle with 1 tbsp oil and sprinkle on the remaining rosemary and garlic. Season well with salt and pepper and toss to coat all the vegetables in the oil. Set
aside and keep warm.
4. Heat the remaining oil in a frying pan and fry the chicken for 3-4 minutes,
turning halfway through, until slightly browned. Add the chicken to the baking
tray with the vegetables and roast for 20 minutes. Remove from the oven and pour the honey glaze over the chicken. Return to the oven and cook for another 10 minutes, or until the chicken is cooked and the vegetables are tender.
5. Just before the chicken and vegetables are ready, heat the wine in a saucepan and reduce down to one fourth of the initial liquid. Stir in the stock. Rub together
the flour and butter with your fingers and then whisk into the gravy to thicken
it. Season with salt and pepper.
6. To serve, spoon the honey glazed chicken and roasted vegetables onto a plate and pour on the gravy.
2. Preheat the oven. Parboil the carrot and potato in lightly salted boiling water
for 6 minutes, then add the parsnip and cook for a further 4 minutes. Drain well.
3. Return the potatoes to the saucepan with a lid and shake gently to lightly fluff
up the potatoes. Transfer to a baking tray with the onion, carrot and parsnip, drizzle with 1 tbsp oil and sprinkle on the remaining rosemary and garlic. Season well with salt and pepper and toss to coat all the vegetables in the oil. Set
aside and keep warm.
4. Heat the remaining oil in a frying pan and fry the chicken for 3-4 minutes,
turning halfway through, until slightly browned. Add the chicken to the baking
tray with the vegetables and roast for 20 minutes. Remove from the oven and pour the honey glaze over the chicken. Return to the oven and cook for another 10 minutes, or until the chicken is cooked and the vegetables are tender.
5. Just before the chicken and vegetables are ready, heat the wine in a saucepan and reduce down to one fourth of the initial liquid. Stir in the stock. Rub together
the flour and butter with your fingers and then whisk into the gravy to thicken
it. Season with salt and pepper.
6. To serve, spoon the honey glazed chicken and roasted vegetables onto a plate and pour on the gravy.
1 chicken breast
2 medium new potatoes, quartered
1/2 small parsnip, cut into quarters lengthways 1/2 small red onion, quartered
1/2 medium carrot, cut into quarters lengthways 1 tbsp honey
2 tsp lemon juice
3 tbsp olive oil
1/2 tsp dried rosemary
1 garlic clove, roughly chopped
100ml chicken stock
100ml white cooking wine
1/4 tsp butter
3/4 tsp plain white flour
2 medium new potatoes, quartered
1/2 small parsnip, cut into quarters lengthways 1/2 small red onion, quartered
1/2 medium carrot, cut into quarters lengthways 1 tbsp honey
2 tsp lemon juice
3 tbsp olive oil
1/2 tsp dried rosemary
1 garlic clove, roughly chopped
100ml chicken stock
100ml white cooking wine
1/4 tsp butter
3/4 tsp plain white flour
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