Sausage Goop – 58p – 74p per person

1

This recipe’s actually my Mum’s – credit where it’s due. And it’s not so much of a recipe as a can of tomatoes, a tbsp of brown sugar, a chopped onion, a sausage per person, a tbsp of paprika and a tbsp of dried basil, coupled with whatever random vegetables are in your fridge. This is another great recipe for using up the lingering odds and ends, if soup or pasta don’t appeal.

In any case, I’ve priced it as I would with anything else so that if you feel so inclined, you can include it in your budget, rather than as an ‘oh poop I’ve got nothing in’ panic meal. As usual, prices are for Tesco via MySupermarket.

1 can of Tesco Value Tomatoes – 34p
1 tbsp oil/cooking fat – 2p
1 onion – 16p
1 clove garlic – 4p
4-8 sausages (I allow 1 per person, cut into rounds, so have priced accordingly) – 75p (based on half of one of the ‘2 packs for £3 offer’ on Tesco Butcher’s Choice sausages – 8 sausages per pack, valid on publication 17/6/15)
3 carrots – 23p
100g frozen sweetcorn – 10p
1 can of kidney beans – 30p
1 tbsp paprika – 6p
1 tbsp dried basil/mixed herbs – 1p
1 tbsp/50g brown sugar – 15p

Finely chop/mince your garlic, chop your onion and slice your sausages into rounds. Chop your carrots according to how you like them and throw the lot into a pan until the onions are soft. Drain and add to the pan. Add your chopped tomatoes, any water you need to make a fairly curry-like consistency and then throw in your herbs and seasoning. Five minutes before serving, add the sweetcorn.

This recipe feeds 4 adults with a side of rice (around 250g of dried rice – 13p). That makes it around 58p per person, including rice. Do bear in mind though, that this is using only 4 of the sausages, rather than 2 per person. Upping the meat content pushes this to 74p per head.

Really though, using any old vegetables left in the fridge is fine. Mushrooms work really well, as do peppers, and you can leave out the can of beans if you’ve got enough other bits.

What are your quick, easy go-to recipes?

— Farn ❤

Advertisements

Quickled Onion salad – 28p-56p per person

1
Based on a recipe in the LEON 2 cookbook, ‘quickled onion salad’ has become a bit of a staple at our house. It’s great when served slightly warm on a slice of hot, buttered toast and could be made for the cost of a can of beans and an onion if you had a tomato plant and some parsley in the garden. Bargain! 🙂 Another massive plus point, is that there is no cooking required.

1 can of beans – I used Pinto beans because I had some in the pantry and didn’t know what else to do with them, but I usually use kidney beans at 30p per can (Tesco Value).
Half an onion, very thinly sliced – 8p (based on a 16p loose onion – Tesco again)
2 large tomatoes – around 20p (based on a net of Tesco Value tomatoes costing 75p per net and containing an average of 8 tomatoes)
2 tbsp of vinegar – I used some from an old jar of pickled onions (free), but you can use any clear vinegar you like. Distilled white vinegar will cost around 2p.
Salt and Pepper – 2p
A good handful of fresh parsley (optional) – 50p ish from Tesco

Very finely slice your onion. The thinner you can do this, the sweeter the onion will go in the vinegar during the quick pickling – quickling… see? 😉 – process. Cover the chopped onion in vinegar and set to one side while you dice the tomatoes, drain the beans, and finely chop the parsley. Wait another five minutes, just to be sure your onions are ready and then stir everything together. Done!

As a main for lunch, this would serve two people, putting the cost at 56p per person. With 100g of rice stirred through (uncooked weight and using Tesco Value, this adds 5p to the total cost), it’ll feed 3-4 people putting it between 39p and 30p per person. As a side to a main meal, this served four of us easily, with enough leftover to stir through a can of chopped tomatoes to make a tasty soup – 28p as a side.

I like to make this during the summer to eat with fresh rocket from the garden, a good slice of toast and an omelette – simple, tasty and wholesome food.

What are your favourite salads?

— Farn ❤