Cheap eats: Shakshuka

This is not a terribly authentic recipe, but it’s quick and veggie and cheap. It’s a great store cupboard recipe and also good for using up the ends of the veg bin – I’ve aways got halves of peppers lying about.

This is also delicious for breakfast the next day, or you can use any leftover pepper mix in wraps or as an omelette filling.

A pack of mixed peppers costs about a quid, let’s say 20p for an onion and 50p for a tin of tomatoes. Up to a pound for 4 eggs, depending on the quality and provenance. So meals for 2 adults plus leftovers = between £2.50 and £3.00. As always, I’m assuming some basic store cupboard ingredients and aromatics. 

What you need

  • 3 or 4 peppers, any colour, sliced
  • 1 large onion, sliced
  • Tin of chopped tomatoes
  • Eggs (I serve 2 per person)
  • 2 cloves of garlic, minced
  • Olive oil
  • Teaspoon each of of paprika and cumin (you could leave these out)

What you do

  1. In a frypan with a lid, fry the onion and garlic in the olive oil until soft, then add the peppers and soften these also.
  2. Stir in the tomatoes and spices, and simmer for 5 mins.
  3. Make small wells in the mix and crack an egg into each. Cover the pan with its lid and cook until the egg whites are firm but the yolks are still soft, about 5 mins.
  4. Serve with some bread, or over couscous, if you like, with a splash of hot sauce.

You could, if you wanted to, add sliced mushrooms with the peppers, and/or stir in some baby spinach to wilt, before adding the eggs, but I’ve not costed this.

Add some meat: Some fried chorzo in this woudl be delicious
Make it low-carb: Don’t serve the bread.
Make it child-friendly: Go easy on the spices

Cheap eats: Pork belly and greens 

I absolutely love pork belly. Its fattiness feels decadent but it’s such a doddle to prepare. This is a great Friday night supper, when you want something a bit special because it’s the weekend but you’re also knackered from a week at work and your kids are finally in bed.

You can get 6 or 7 pork belly slices from Aldi for less than £2, which is enough for 2 adult dinners plus a bit of lunch the next day for one of you. Add some pak choi at about £1.50 and some rice or super noodles and that’s about £4.00 for 3 meals, assuming you have the store cupboard bits.

What you need

  • 500g pork belly slices
  • Small knob of ginger, grated
  • 2 garlic gloves, crushed
  • Slug of dark soy sauce
  • Tablespoon of honey
  • 2 star anise or a teaspoon of Chinese 5 spice powder
  • Pack of pak choi
  • Rice or noodles, to serve

What you do

  1. Mix together the ginger, garlic, soy, honey and star anise/5 spice then rub into the pork. I find the best way to do this is to put everything into a freezer bag, tie off the top and mush it together. Then you can throw the bag in the bin when you’re done!
  2. Marinate for as long as you can. If you do this in the morning before work, that’s perfect.
  3. Tip the meat and sauce into a baking dish and cook at 180C for 40-50 mins, turning once.
  4. Meanwhile, cook your rice or noodles and steam the pak choi.
  5. Pour any sauce over the meat and green to serve. That’s it!

Make it veggie: Well, it’s pork belly, so you know…You could use a similar marinade for firm tofu.
Make it low-carb: Remove the noodles/rice or replace with a zero version
Make it child-friendly: Add a little more honey and a squirt of tomato ketchup to the marinade

Cheap eats: Quiche

 

I love a quiche, I do. Quick and cheap. Makes dinner plus lunches the next day. Great for using up the last of the tinned sweetcorn and curling ham slices and a sad half pepper and some tired mushrooms. Easily bulked out with frozen veg. Can be eaten hot or cold, summer or winter. Mum used to make one at least once a fortnight and I understand why.

The pastry for this costs pennies. Cream costs about 75p and you’ll need about 50p of grated cheese, plus 2 eggs. So about £2 plus whatever other ingredients you choose to include.

What you need

  • 225g plain flour
  • 100 butter, diced
  • pinch of salt
  • 2 eggs, beaten
  • 100ml cream
  • handful of grated cheese
  • Protein fillings: try chopped ham, crispy bacon, smoked salmon
  • Veg fillings: I’ve used tinned sweetcorn, frozen peas, diced peppers, cherry or sundried tomatoes, asparagus tips, broccoli, sliced mushrooms, spring onions, diced courgette, diced butternut squash, artichokes in olive oil, olives. (Blast peppers, courgettes and squash in the microwave to soften first.)

What you do

  1. Make the pastry by sifting the flour into a bowl and adding the butter. Rub with your fingertips until the mixture resembles fine breadcrumbs, add the salt, then chill in the fridge for 20 mins.
  2. Roll the pastry out into a pie dish, prick the bottom and blind bake at 180C for 15-20 mins followed by 5 mins uncovered, until just brown.
  3. Mix together the eggs, cream, cheese and fillings. Pour into the pie crust and bake for 20-25 mins until the filling is just set.
  4. Serve with salad or green beans, if you like.

Make it veggie: Leave out the meat and fish. Add some feat, perhaps
Make it low-carb: You can bake the filling without a crust
Make it child-friendly: Let the kids choose the veg, and make them in muffin tins for child-sized portions

Cheap eats: Sausage and spinach pasta 

I try not to eat too much pasta but it’s definitely a cost effective way of feeding the family. I also got some new pasta bowls for my birthday (not the one pictured which came from a pound shop about 10 years ago) which are just screaming out for a big tangle of linguine or tagliatelle.

I used just two pork sausages for this from a pack of 8, plus half a bag of baby spinach and a few spoons of creme fraiche. It will depend on how good the sausages are, but I estimate this cost about £2.00 for two portions.

What you need

  • 2 pork sausages, skins removed
  • Half a bag of baby spinach
  • A clove of garlic, crushed
  • 2 fat tablespoons of creme fraiche
  • A teaspoon of wholegrain mustard
  • Enough long pasta for two people
  • Splash of olive oil

What you do

  1. Put your pasta on to cook
  2. Fry off the garlic in the olive oil, then crumble in the sausage meat and brown
  3. Add the creme fraiche and mustard to the pan, then add the spinach and cook until it wilts
  4. Add the cooked pasta to the pan with a drop of the cooking water and mix together. Done.

 

Make it veggie: Hmm, probably not worth it. You could try Quorn mince but I wouldn’t bother, frankly
Make it low-carb: LOL. Pasta.
Make it child-friendly: Use a mild mustard.