Lasagne is pretty much Anna’s favourite food, so in an effort to brighten a day spent in dissertation doom, I decided to try making veggie lasagne for the first time. There are only few things that can comfort you on a day spent ‘dissertating’, but it turns out that lasagne is one of them. Do not be afraid of the long list of ingredients, this dish is easy, delicious and cheap. Mushrooms and squash are still in season, frozen spinach, onion and passata are cheap and you can enjoy 20 minutes of warmth while the oven warms up your kitchen. Its a winner.
The humble pea is a rarely given the attention it deserves. Tiny green balls of joy, peas are healthy and delicious. We love them at this time of year because they’re really cheap when bought frozen, and are a great way of eating green things in winter. Speaking of frozen green things, frozen spinach comes a close second. Check out these four yummy recipes that are made using frozen peas and spinach.
Today is a typical windy and grey Scottish November day. We’re in the middle of a dissertation-related deadline frenzy and our brains are beginning to slowly disintegrate. In times like these, a warm bowl of curry or soup and a hilarious cat/dog/monkey video is the only thing that keeps us going. So here is a 30p curry recipe made with ingredients you probably have in your store-cupboard, and our favourite things on the internet at the moment. Enjoy!
This is one of those recipes that is so simple, it barely deserves a set of instructions. Perfect for a mid-week dinner panic, all you need is some goat’s cheese, red onions and half a small pumpkin. Cheap, simple, healthy and delicious. If you’re really hungry, you could even serve this with some pearl barley or cous cous. I’m always excited when I find recipes that manage to make cheap and seasonal ingredients like onions and pumpkin into an enticing meal, so I hope you enjoy this one.
So the other day I was wondering whether I could take the meaning of ‘pound cake’ to a whole new level and invent a cake recipe that you can make for £1. This is the first successful attempt at making a pound cake for a pound. I started with a recipe by joy of baking that I use as my go-to lemon-drizzle cake, and changed some things around to make it cheaper and more environmentally friendly.
This week we are celebrating the bean!
Green beans are in season in August-October and are popular all over the world as a side dish or as part of salads or soups. They are grown across Europe and North America – if you live in the northern hemisphere, chances are you will be able to find some fairly locally. Here is some beanspiration from around the internet. Enjoy!
Blackberry season is in full swing and if you’ve gone on any walks recently, you probably will have seen blackberry bushes full of branches that are heavy with fruit. Blackberries are one of the easiest fruits to ‘forage’ or pick in the wild for free, as long as you make sure you aren’t on anybody’s land and are certain its blackberries you’re picking. If you decide to buy them from a shop, be sure to have a look at the local greengrocer’s first, you’d be surprised how cheap these delicious fruits can be at this time of year. We managed to buy punnets for only 89p each!
Rösti is a Swiss specialty that is usually made out of potatoes and eaten as a side dish with eggs and spinach, in our version we have added zucchini in order to mix things up a little. We love this dish because it is incredibly cheap and easy and is a great way to use seasonal vegetables, like zucchini!
September, and with it zucchini season, is slowly coming to an end. So we’ve decided to make the most of it and choose zucchini as our vegetable of the week. Zucchinis, also known as courgettes, are a summer vegetable that is surprisingly versatile and are easily grown in temperate climates, including Northern Europe and parts of North and South America, Asia and Australia. When in season, they are relatively cheap and abundant in supermarkets and green grocers.