Tag: Cheap as chips

Curried parsnip and pear soup

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This curried parsnip and pear soup is an ideal recipe for a seasonal winter starter or lunch. Sweat and savoury ingredients combine deliciously as sugary pears meet earthy parsnips meet spicy curry powder. Opt for small parsnips over larger ones as they’re less likely to have a fibrous core and don’t require peeling. Go the extra mile by making your own curry powder by using a food processor to blend 1 tablespoon of each yellow mustard seeds, cumin seeds, coriander seeds, turmeric powder and chilli powder. Put this soup in a thermos for an effective antidote to chilly weather walks.

Serves: 4
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Substitute milk with coconut milk for an extra Indian taste.

Ingredients

50g butter
1 onion, roughly chopped
2 tsp curry powder
600g parsnips (about 6), roughly chopped
3 pears, quartered
500ml milk
800ml vegetable stock
3 tbsp double cream

To serve

Knob butter
1 pear, sliced
Small bunch of basil leaves

Method

Heat the butter in a large pan and add the onion and curry powder. Gently sauté for 5 minutes, or until the onion softens.
Put the parsnips and pears in the pan and stir so that they become well coated in the curry butter. Pour in the milk and stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes.
Check that the parsnips are tender before removing from the heat. Blend using a food processor or hand blender, then stir through the cream and season to taste.
To serve: melt the butter in a frying pan and carefully add the pear slices. Allow the pear to fry for 1 minutes then use tongs to flip it and allow the other side to cook for a further minute.
Ladle the soup into bowls and garnish with pear slices and basil leaves.

By Amanda Nicolas

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

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Neither 13%

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Chana masala

Goodtoknow TV

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This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it’s own. Take care to use a mild chilli powder and add sparingly – you can always add more later, but you can’t take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.

Serves: 4-6
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

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If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.

Ingredients

2 onions, diced
2tbsp sunflower oil
3cm piece root ginger, grated
2 cloves garlic, crushed
1tsp garam masala
1/2tsp mild chilli powder
400g can tomatoes
2x 400g can chick peas, drained
1 lime
Warmed Nann bread or chapattis to serve

Method

Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
Slice the remaining lime and serve alongside the Chana masala.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Oatmeal and honey cake

Goodtoknow TV

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This hearty, oaty cake could not be easier to make. Using store cupboard basics, it costs just 26p per slice – a cheap treat for all the family.

Serves: 6-8
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Top tip: Try adding some chopped walnuts to the oat topping for an extra crunchy texture.

Ingredients

300g butter
100g honey
150g oats
50g medium oatmeal
100g light brown muscovado sugar
150g self-raising flour
4 medium eggs, beaten

Method

Preheat the oven to 180°C (gas mark 4). Grease and base line a 20cm round loose-bottomed cake tin.
Melt 100g butter with the honey and add the oats.
Mix together the oatmeal, sugar and flour in a large bowl. Melt the remaining butter and stir into the dry ingredients with the eggs. Pour into the cake tin.
Sprinkle the oat mixture on top and bake for 45-50 mins or until golden and a skewer inserted comes out clean.
Serve warm with a drizzle of honey.

www.allaboutoats.com

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 17%
Saturday 16%
Sunday 5%
Different days every week 16%
In small bits all through the week 18%

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