![]() ![]() Add the garlic, cook for 2 more minutes, then add the butternut squash. ![]() Add the carrots and celery and cook, stirring occasionally, for 7-8 minutes, until the onions are translucent. Fry the onions, ginger, thyme and bay for 2 minutes with a pinch of salt over a medium heat. Makes 4 helpings (total £6.10) 3 tbsp extra virgin olive oil (28p) 2 onions, diced (36p) 4cm ginger, chopped (9p) 2 sprigs of thyme, leaves only (10p) 1 bay leaf (4p) 2 carrots, diced (22p) 3 celery sticks, diced (30p) 2 garlic cloves, chopped (6p) 1 small butternut squash, peeled, seeded and roughly diced (£1.39) 1 litre chicken/vegetable stock (27p) ½ savoy cabbage, shredded (40p) 200g watercress (£2.50) 4 tsp creme fraiche, sour cream or double cream (optional) (7p) Salt and black pepper (2p)ġ Heat the olive oil in a large saucepan. Watercress, butternut squash and ginger soup: the edible equivalent of a hot water bottle. If you have celeriac or swede lurking in the fridge, you could substitute them for the squash. The sweetness of the squash, the warmth of the ginger and the peppery watercress combine to make it the edible equivalent of a hot water bottle. 3 The super soup: Watercress, butternut squash and ginger soup: £1.58 a head Pour it over the lettuce leaves just after you’ve taken the pasta from the oven. Bake in the oven for 15-20 minutes.ĥ Meanwhile, put a little lemon juice, oil, mustard and a pinch of salt and pepper into a jam jar and shake to combine. Season to taste.Ĥ Spoon into a roasting dish and top with the lemony breadcrumbs. Add the cooked pasta along with a splash or two of its cooking water (you want it pretty saucy) and mix until combined. Add the mustard and the tomatoes and stir again. When the creme fraiche is warm, add the grated cheese, leave to melt, and combine. Add the creme fraiche and reduce the heat. Fry the sliced fennel over a medium heat until soft and starting to brown. Put the oil in a saucepan large enough to hold the cooked pasta. Drain, reserving some cooking water.ģ Preheat the oven to 180C/350F/gas mark 4. Remove from the heat.Ģ Bring a pot of salted water to the boil, add the pasta and cook for 2 minutes less than the recommended time. Add the lemon zest, some salt and fry for a minute more. Put the oil in a small pan over a medium heat. Serves 4 (total £6.73) 500g penne (85p) 2 tbsp olive oil (19p) 1 fennel bulb, sliced (92p) 200g cheddar, grated (£2) 100ml half-fat creme fraiche (28p) 1 tbsp dijon mustard (7p) 335g cherry tomatoes, halved (90p) Salt and black pepper (2p)įor the breadcrumb topping 2 tbsp olive oil (19p) 100g white breadcrumbs (5p) Zest of 1 lemon (35p)įor the salad Juice of 1 lemon 1 tbsp extra virgin olive oil (9p) 1 tsp dijon mustard (2p) 2 little gem lettuce (80p)ġ First make the breadcrumbs. Sophie Missing and Caroline Craig, Cook columnists and food writers We serve it with a green salad on the side, which is included in the budget. This is a lighter, fresher take on macaroni cheese, with two of your five-a-day thrown into the mix. 2 The weeknight supper: Fennel pasta bake with lemony breadcrumbs: £1.68 a head Remove and leave to cool.ħ Fry 4–6 eggs and serve with the bread and chilli sauce. Add a little water if you need to: you want quite a wet mix.ĥ Remove the hot dish from the oven and pour the mixture in, topping with the sliced avocado and sliced onion.Ħ Turn the oven down to 200C/400F/gas mark 6 and bake for 20–25 minutes, until puffed and golden. Fold through the cubed avocado, diced red onion and tomato. Pour the liquid ingredients into the polenta mixture and stir. ![]() Grease an ovenproof dish and pop it in the oven until hot.Ģ Put the polenta, salt, sugar, baking powder, spices and chilli flakes in a bowl and mix to combine.ģ Blitz the oil with the coriander and garlic or pound in a pestle and mortar.Ĥ In a separate bowl, whisk together the coriander-garlic oil, butter, milk, lime juice and egg. Serves 6 (total £4.58) 120g polenta (30p) 1 tsp sea salt (1p) 1 tsp muscovado sugar (1p) ½ tsp baking powder (2p) A pinch of cayenne pepper (1p) A pinch of ground cumin (1p) A pinch of hot smoked paprika (1p) ¼ tsp chilli flakes (5p) 4 tbsp olive oil, plus extra (36p) A large handful of coriander leaves (26p) 1 garlic clove, peeled (3p) 30g butter, melted and cooled (10p) 100ml whole milk (8p) Juice of 1 lime (35p) 7 eggs, one beaten (98p) 2 large, ripe avocados, 1 cut into small cubes, 1 sliced (88p) 1 red onion, ½ diced and ½ sliced (22p) 1 beef tomato, diced (80p) Chilli sauce (10p)ġ Preheat the oven to 220C/425F/gas mark 7. ![]()
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