Thrifty Penny Savers
1. Spiced Red Bean Koftas
● Photo David Merewether ●
Prep Time: 20 mins ● Cooking Time: 10 mins ● Serves: 3-4
You will need:
can red kidney beans (well drained) ● garam masala ● ground coriander ● ground cumin● sunflower oil ● onion, finely chopped ● garlic, finely chopped ● green chilli, deseeded & chopped ● salt & freshly ground black pepper ●
2. Butternut Squash and Pearl Barley Risotto
3. Serendipity Soup
●Photo/recipe Jo Arnell●
● Serves 4 ●
After a Sunday roast, this is the perfect way to use up the left over chicken. Just use how ever much you have to hand.
You will need:
For the stock:
Put all the ingredients into a large pan with a lid. Bring to the boil and then simmer gently for around an hour. If you're freezing it to use at a later date, then do reduce the stock (by boiling it down without the lid on).
4. Spinach, Potato and Turmeric Frittata
● Recipe Caroline Cowan ● Photo David Merewether ●
● Serves 6 ●
You will need:
● potatoes ● of spinach ● turmeric ● olive oil ● butter ● eggs ● double cream ● salt & pepper ●
1. Preheat the oven to .
2. Peel and chop potatoes into bite size pieces. Add olive oil and butter to an ovenproof pan.
3. Place potatoes in pan and gently cook in the oven until tender, adding the turmeric. Put spinach into a new pan with tbsp of water and wilt down on the hob.
4. Whisk the eggs with the cream and add the spinach, season.
5. Pour over the potato in the pan. Once the frittata is beginning to set, put it into the preheated oven and cook for , until firm to touch.
● 12 plum tomatoes ● a little sugar ● salt & pepper ●
1. Halve tomatoes, place on a baking sheet and sprinkle with sugar, salt and pepper.
2. Turn your oven on to its lowest setting, about 100°C, roast for about until they shrivel up nicely.
5. Cabbages for Kings
● Recipe Jo Arnell ● Photo David Merewether ●
● Serves 4-6 ●
1. Pre-heat the oven to a medium heat: gas 6, 180C
2. Peel off the outer leaves of the cabbage (I cut out some of the tough rib at the bottom of the leaf), then core and shred the rest of the cabbage.
3. Bring a large pan of water to the boil and blanch the big leaves (put them in the boiling water for a minute or two and then rinse in cold water - i.e. don't cook them).
4. Fry the bacon in the oil until it's crisp, add the garlic and the drained, shredded cabbage and cook until the cabbage is tender (approx. 5 mins or so).
5. Remove from the heat and, in another bowl, combine the breadcrumbs, Parmesan and egg. Then add the bacon cabbage mixture and combine well.
6. Stuff the large leaves with this mixture - lay the leaves out (inside up) and place a spoonful of the mixture in the centre of each leaf, then roll up, tucking in the sides (like a wrap) and lay them in a buttered baking dish with the seam downwards. Cover and bake in the oven for 25 mins.
7. Melt the butter in a small pan and cook for a little while until the butter browns a little, then add the rosemary, remove the cabbage parcels from the oven and pour over the rosemary butter, sprinkle with Parmesan and serve.