This is a cheap, comforting-but-healthy bowl of tender rib meat and bone broth. And it’s super-easy to make – the passage of time does all the work for you. It’s hands-off pho, as 1. apart from roughly chopping some aromatics and slipping the tender meat off the bones at the end of cooking, you really don’t do much, and 2. it also stands for “Hands off my pho!” because once I’ve got my slurp on with a bowl of this umami sensation, I’m not prepared to share! Continue reading
Posted in Asian, Budget, Easy, Healthy, Leftovers, Make ahead, Slow cooking
Tagged beef, bone broth, food, recipes, vietnamese
As I write this, my husband and I are sharing a Fray Bentos pie, passing the tin (balanced on a plate) between us and sharing the same fork. I tell you this not because I’m proud of us – I’m really not – but just to demonstrate that I am both lazy and economical (he bought the pies upon finding them on sale at Morrison’s for a pound each, bearing them home in triumph. I let him enjoy it for approximately two seconds before observing that they are always available at Poundland). Anyway, this meal easy, inexpensive and gloriously delicious – it’s honestly once of the nicest dishes I can make. We made it recently for dining club with my siblings and my brother has asked me for the recipe almost daily ever since.
Posted in Budget, Celebration, Easy, Leftovers, Main course, Make ahead, Meat, Slow cooking, Sunday lunch
Tagged beef, food, French, recipes
Cost: about £1 for 5 jellies (600ml total volume) but it depends on the juice and fruit you choose
These little jellies are jewel-bright and intensely fruity – with no added sugar and zero fat, they are an extremely healthy treat. And they are super-satisfyingly wobbly. A great treat for kids…and a useful gluten-free and dairy-free dessert option for guests with dietary restrictions.
Posted in Budget, Celebration, Dairy-Free, Dessert, Fruit, Gluten-Free, Healthy, Leftovers, Make ahead
Tagged budget, dessert, diet, fruit, gelatine, healthy, jelly, kids, make ahead, party, raspberry
Cost: about £1.50 – £2, but really it’s a tart to make out of the bits and pieces left in the fridge by the weekend. Serves 4 as a main course or 6-12 as a side dish.
This tart was an unexpected delight – eaten in warm crumbly wedges outside for lunch on the lawn, and then leftovers enjoyed on the sofa the following evening. The pastry is from Nigella Lawson’s luscious How to be a Domestic Goddess, and it is my favourite for any savoury tart. She says that it is too friable for a large tart and makes little individual ones, but I’ve had reliably good experiences with making a 23cm fluted tart – it is golden, and as short and crumbly as a shortbread biscuit, very slightly flaky and with an almost-sweet edge from the semolina. Whilst it has elements in common with a quiche, the ratios of the filling are reversed to give a healthier, more flavourful tart – rather than ingredients fossilised in waxy dairy, here the pastry is generously heaped with a ribbony tangle of soft, sweet leeks, with nuggets of bacon and little juicy peas nestled within. The filling – eggs, cheese and milk (no cream) is lighter than for a quiche, and just keeps everything moist and in shape.
Posted in Baking, Budget, Healthy, Leftovers, Make ahead, Pastry, Pie, Side dish, Sunday lunch
Tagged bacon, baking, leeks, pastry, peas, pie, quiche, seasonal, spring, storecupboard, tart, vegetables
The sequel to the roast chicken meal, this is my first choice for comfort food. It can be made ahead, and even frozen, using leftovers – we always eat it at least once in the Lake District after a long day hiking because it’s great to be able to just throw in the oven, and in the time it takes to get out of all the rain soaked layers/ muddy boots and do a round of hot drinks, the pie is ready; puffed up and piping hot, just the thing to warm you up from the inside. Also, the Penrith chickens for sale at the local butcher are fantastic, princes amongst birds.
For similar reasons I’ve found it’s a useful meal to make to give to people, either for freezing or immediate eating. It also works well for families and children – I made it into hand pies once, using a slightly less liquid filling and shop bought pastry, and then used pastry trimmings to form their names on the pies. Shameless pandering.
Posted in Baking, Budget, Leftovers, Main course, Make ahead, Meat, Pastry, Pie, Poultry, Sunday lunch, Weeknight dinner
Tagged budget, chicken, make ahead, meat, pastry, pie, stock