Nectarine and cardamom slice –


Based on this beauty of an apple slice, I thought I’d make some alterations to one of our family favourites. And oh wow! It was so worth it!


2 cups self raising flour –  (2 cups is approx 250g flour) 8p
1 cup sugar – 20p (1 cup is approx 225g)
6 nectarines, peeled, cored and diced to 1cm – 48p ASDA
125g butter or margarine 48p/20p (both from Aldi)
1 egg – 15p Aldi free range (lower welfare eggs are cheaper)
1/2 tsp ground cardamom – 1p

Total bake costs  £1.12 with marg, or £1.40 with butter. It looks to make around 16 slabs so that makes it between 7p and 9p per piece.



Toss apples with self raising flour and sugar in a medium mixing bowl.
Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg.
Pour butter and egg into the apple mixture and mix until combined.
Spoon into a greased and lined slice tin.
Bake at 180 C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.


What’s cooking at your house? 😉

— Farn ❤



Pancakes – 9p-20p per person. (GF, carb free, sugar free options.)


Pancakes, pancakes… scrummy yummy pancakes. These are my favourite weekend breakfast, though they’re so quick to make that I sometimes manage them during the week too. I like weighing out the dry ingredients the night before so that I can just toss the milk and egg in while I’m still semi-comatose.  Yes… I’m sad like that and plan my breakfasts for the next day.

For some reason, I priced this up from my Aldi shopping list last week… no idea why that seemed like a good idea at the time but… yeah. Here we go.

Pancake base option #1

125g SR flour (around 4p for the Aldi one – this works brilliantly with GF too btw.)
50g sugar (4p Aldi – can use a tbsp honey/agave nectar if you’re avoiding sugar)
1 egg (15p Aldi free range)
5 fl oz milk/150mls milk (6p Aldi whole milk)

Around 29p for the batch and it easily feeds three of us (two adults and a pancake-mad toddler, who eats more of them than we do). Works out at 9p per head.

Pancake base option #2

Alternatively, 2 overripe bananas plus one egg will make a decent pancake batter 🙂

GF, carb free, refined-sugar-free, wheat free etc. and a good way to use up your extra bananas. 😉 At around 11p per banana this way works out at around 37p per batch and 12p per serving.


Optional: The zest of one lemon and a tbsp poppy seeds. I had a lemon that I used the juice of in another recipe so I zested it and froze the zest before squeezing. I just took it out of the freezer last night and added it to the mix this morning. The poppy seeds I collected from the garden when the flowers dried so for me these additions were free. At around 25p per lemon, and around 6p per tbsp poppy seeds, if you were buying these extra ingredients specially they would up the total to 20p per head. Still cheap for a Sunday morning treat, or a snack after school, but maybe best left for if you need to use up zest for something 😉


Mix up your basic batter (option #1 or option #2) and add the lemon zest and poppy seeds. Spoon a tbsp of mixture onto a griddle pan (with a little butter if it’s not non-stick) and flip when bubbles start appearing on the surface.Enjoy! 😀 Lovely with hot butter or lemon curd.


Vegan Meringues – 2p each

Oh yes, you read that title properly.

When I was writing my post about what to do with things you’d normally chuck out, Claire mentioned that it was hypothetically possible to make meringues out of the water from canned legumes (i.e. chickpeas, beans etc. – though I’m not 100% sure it’d work with canned lentils.)

Since I was having beans for dinner that night, I absolutely had to try it. This is the tutorial/recipe I used. And it was a can of harricot beans which I drained.



The texture was absolutely perfect. I mean, these are actually the best meringues I’ve ever made in terms of crunch and chew. And taste wise? I don’t really like meringues so I’m not the best judge, however Mum and Husband assure me they taste just like regular ones, but with an ever-so-slight savoury undertone. When I did try a little – for science! – I think this would have been negated by actually using the vanilla essence suggested by the recipe. I also think that in place of egg whites in other recipes – like Beacon Hill Cookies, for example – you wouldn’t notice a difference at all.

These are actually the perfect desert (you know, unless you’re like me and aren’t a meringue fan) 🙂 They’re vegan, gluten free, fat free and cheap. They use up something you’d usually throw away. From now on, I’ll definitely be trying legume-water in place of egg white in loads of recipes, so expect the vegan baking section on here to fill slightly quicker than it might have done otherwise!

Hope you’re having a great weekend – what’s cooking at your house? 😉

— Farn ❤

Rocky Road Bites – 12p per cake

17One for the weekend – these little bites of loveliness are super-easy to make and are great for involving the kids.

Basically, they’re are a variation on old-school Crispie Cakes, and you can substitute the biscuits for any cereals you might have lying around (except muesli, because… well… just no). All the different textures in the chocolate are lovely, and because they contain raisins, you can con yourself into believing that you’re being healthy.

As usual, prices are for Tesco via MySupermarket.

You need:

8 biscuits – I used Lidl’s Oaties because we had them, but digestives are cheaper and so that’s what I’ve priced – 9p (ish)
3 bars of Value chocolate – I like a mixture of dark and white but anything will do – 90p
100g sultanas – I used raisins because we had them, but sultanas are cheaper – 17p
50g of mini marshmallows – 37p from Tesco, but a pack of 150g costs around 84p from Aldi (if memory serves) so these would be 28p

£1.53 for 13 cakes, making them 12p each if you use the Tesco marshmallows, £1.44 and closer to 11p each if you use the Aldi ones. You can also make this without an oven, using only a kettle/very hot tap water/a microwave.

First of all, melt your chocolate. I don’t have a mircrowave so do mine in a Bain-marie (read: big empty plastic bowl balanced on a small porcelain bowl which contains hot water… I do not advocate this, and there are plenty of good tutorials online as to how you can safely set up a Bain-marie).

Pop your biscuits in a bag and either break them up yourself, or have an over-enthusiastic three year old do it for you.

Add the biscuits and other ingredients to the chocolate, stir through until everything is covered and spoon into cupcake cases (or onto a non-stick surface to cut later when the chocolate has set).



I use reusable cases because that way, I know I’ve always got some in the house and don’t need to replenish my supplies. What are your favourite bakes with kids?

— Farn ❤

Homemade Naan Bread – 9p per bread

Who fancies a curry? Curries are one of my favourite dishes – easy to throw into a slow cooker, cheap to make and tasty, tasty, tasty. Sometimes though, rice just doesn’t cut it. Especially not if what you’re really hankering after is a takeaway. These awesome naan breads cost less than 10p each, freeze well and are surprisingly easy. Clever Husband makes a big batch, freezes most of them and we reheat as and when we need a quick meal so it’s no more time consuming than using pre-made naans from the supermarket (excluding the initial bake-off).

150mls water
100mls milk – 4p
30 g butter – 12p
30 g sugar – 3p
1 tsp salt – 1p
1 egg – 15p (Aldi free range – can reduce cost by using lower welfare eggs)
25 g fresh yeast (free from Tesco bakery)
450 g white flour – 18p
2 tbsp nigella (black onion) seeds (optional)

TOTAL: 9p for each bread, not counting the nigella.

1. Bring water, milk, butter, sugar and salt to a boil in a saucepan.

2. Remove the saucepan from heat and let it cool until it is luke warm.

3. Pour contents into a bowl, mix in the the egg, and dissolve the yeast in the liquid.

4. Pour in the nigella seeds, add flour a bit at a time and knead into a smooth elastic dough (add a bit more flour if the dough is too sticky – a mixer is ideal for this, or the ‘dough’ setting on a bread machine).

5. Put the dough in a bowl with cling film or a tight fitting lid on the top, and set aside to rise in a warm place for 45-60 minutes.

6. Remove the dough from the bowl, knock it back and divide into 6 equal pieces.

7. Spread a bit of flour onto a work surface, and roll each piece into a flat tearshape, about ½ cm thick (tip: shape the piece into a cone before rolling).

8. Spread a little bit of oil on a large, flat non-stick pan – either by spraying, brushing or by adding a few drops and wiping after with kitchen roll.

9. Heat the pan to medium heat, and fry the naan breads until bubbling start forming randomly. Spray/brush/drip the upper side with a bit of oil, and turn them over. The naan breads are done, when the oiled bits have turned brown.

8 9 10 11 12 13

Sharon Elliott’s Oaty Muffins – 8p per muffin

Oh yeah baby. Muffins.

These little beauties are quick to make, tasty like you wouldn’t believe and because of the oats, are really sustaining. Who could ask for more? Adapted from the recipe in this book, Sharon’s oat muffins are epic.

Since I priced these from my weekly shopping receipt, they’re Aldi prices this time – rather than Tesco – but a quick gander at should advise on the cost from alternative retailers.

160g oats (5p Aldi)
260ml milk (11p Aldi)
225g plain flour (7p Aldi)
3 tsp baking powder (3p Aldi)
1 egg (15p free range Aldi)
110 – 140g soft brown sugar (21p Aldi – Silverspoon sugar)
1 tsp vanilla extract (unable to price – guess at 3p)
90ml vegetable oil (8p Aldi)
extra bits – choc chips/raisins/cranberries etc about 85g (21p)

Total cost: 94p per batch – 8p per muffin!

Heat the oven to 200C and pop cases into a 12 hole muffin pan (we used reusable ones to keep costs down over time). Mix oats and milk, then set aside. In another bowl mix flour, baking powder and any extras you’re adding.Then add the egg, sugar, vanilla and oil to the oat/milk and mix well. Pour the liquid ingredients into the dry and mix quickly. Divide the mix between the 12 cases and bake for about 20 minutes.

Then try not to eat them all as they come out of the oven… go on, I dare you!

— Farn ❤

Thifty Lesley’s Tomato Scones – 5p per scone

These scones were something of a revelation in our house. They go with pretty much anything – cheese, ham, soup, chutney, mounds of melting butter when they’re straight from the oven… they’re everything a savoury scone should be, take only a few minutes to make and cost pennies. I don’t honestly think I could ask for more. Even if I wasn’t working to a budget, these would be a firm favourite.

If you’ve not checked it out yet, take a look at Thrifty Lesley’s site – she’s been kicking-butt at the £1 a day challenge since before our facebook group was even a thing.

I’m not going to copy out the recipe because you can just click through for it (and give Lesley all the hits her awesome scones – and various other recipes -deserve). But I will say that these are child friendly, lunch-box friendly and are brilliant to make with toddlers. Cookie cutters mean you can con most fussy eaters into trying some – after all, who wouldn’t want to eat food shaped like a dinosaur? 😉 We made stars and flowers… Daughter was being a princess astronaut that day.

— Farn ❤