veggie lasagne


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.

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veg of the week – frozen peas and spinach

soup 200

photo by jilly inspired

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.

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chickpea curry and our favourite things on the internet



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!

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how to propagate succulents


Propagating succulents sounds complicated, but all it means is turning one cactus/succulent into two, so you can give all your friends baby plants and fill your flat with greenery for free! Scotland can get a bit grey in winter, so we love having lots of plants in the house to keep things green and oxygenated. We love succulents and cacti because they thrive on neglect and have a good chance of surviving without water when we go home on vacation. They’re also special because they reproduce asexually. This means that they make babies by growing mini versions of themselves out of their sides/stalks and it also means that you can cut off a leaf and it will grow into a whole new plant! How neat!

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homemade chocolate

homemade-chocolateIn August, when I was reading about the ethics of the cocoa industry and how chocolate is produced, I wondered whether it would be possible to make chocolate myself using cocoa powder, sugar and oil. This way, I would be able to make my own chocolate exactly how I wanted it: vegan, fair-trade and refined-sugar free with lots of desiccated coconut and ground almonds. I managed to find some tips on the internet (I can’t remember where) and started making my own chocolate. The finished product is slightly different to the chocolate we buy in supermarkets, but I think it actually tastes a million times better. It needs to be kept in the fridge and the sugar crystals don’t properly dissolve, making the finished product crunchy and ‘raw’ tasting (which I love). Making your own chocolate is not as cheap as the cheapest ready-made option, but it means that you have complete control over what you are eating. If you’re vegan, avoiding palm oil, refined sugar or cocoa that isn’t fair trade, this is a great way to keep enjoying chocolate. Even if you’re none of the above, this chocolate is easy to make and absolutely delicious.

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Roast pumpkin with red onion and goat’s cheese


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.

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veg of the fortnight – pumpkin

photo credit to elana's pantry

photo credit to elana’s pantry

Pumpkin is a winter squash, and the UK squash season is from October-December. This makes it a great vegetable to eat all through autumn and into winter. Pumpkins are naturally sweet, high in fibre and vitamins and delicious in soups, stews, curries and even cakes and pies! In the US it seems to be quite common to cook with canned pumpkin puree, but over here we prefer to buy whole pumpkins so we can roast and eat the seeds. In the next two weeks we will be sharing our favourite pumpkin and squash recipes, but for now, here’s some inspiration for cheap and creative ways to prepare this yummy vegetable.

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lemon lime drizzle pound cake



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.

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