Delicious and filling, this sausage and bean pie is a perfect winter dish, and can be made with a variety of ingredients which will affect the overall frugality of it. At the end of a shopping week we found Carlin Peas at the back of the cupboard and soaked them overnight but any beans would do. We combined these with a box of Linda McCartney sausages from the bottom of the freezer.
To make the pie: Pastry ingredients (for four people, adjust as required):
300g of flour (any type, self raising will puff up a little, plain won’t – we used wholemeal spelt obtained from Approved Food (also check Low Price Foods) in these pics, white would be lighter in colour).
150g of vegetable margarine
tiny amount of water (2 or 3 tablespoons)
Place flour in a bowl. Break the marg into small pieces and rub it in to the flour until it resembles breadcrumbs. Add a very small amount of water and knead this into flour until you have firm dough (adding more water if too dry or more flour if too wet). Sprinkle flour on your working surface, divide the dough into two equal pieces and roll each one out to fit your pie or oven proof dish. Line the bottom and edges of the pie dish with one section of the pastry, ready for the filling.
Filling and Baking: Ingredients:
Beans of your choice (we used 200g dried beans). You could even used baked beans and skip the gravy part!
Sausages of your choice – we used six LM ones
a little oil
1 red onion chopped
gravy mix or flour to thicken
water as needed
salt to taste
Cook your beans and sausages as per packet instructions. Fry a red onion off in a little oil and add your pre-cooked beans along with their cooking water (or add water as needed if using tinned beans). Chop the cooked sausages into chunks and add these too. Make a thick gravy of the mixture (we used original Bisto) and add salt to taste. Place filling onto the pastry in the pie dish and then cover with the top pastry, sealing the edges with a little water. Make some cuts in the top to let out steam and bake in the oven at 200C/400F for at least half an hour or until the pastry is browned.
Simple to make, lovely to eat. Particularly frugal for us as we found these wraps reduced to 10p on Christmas Eve (freezer has quite a pile of them now) and the peanut butter at 4 jars for £1 at Approved Food, and it’s the nicest peanut butter we’ve tasted!
Ingredients for four people:
4 wraps or tortillas of your choice
a tablespoon of vegetable oil
3 or 4 small sweet potatoes, peeled and cut into thin sticks
1 onion, very thinly sliced
1 teaspoon each: dried coriander, ground cumin, dried fenugreek. Or you could just use some curry powder.
1 tablespoon desiccated coconut
1 tablespoon peanut butter
salt to taste
Heat the oil in a pan and fry up the onion and sweet potatoes for a few minutes before adding the spices and mixing well. Add the coconut, peanut butter and salt along with a small amount of water (a few tablespoons), cover and simmer, stirring occasionally, until the potatoes are soft. It should only take a few minutes: sweet potatoes cook much faster than white ones.
Lay out your wraps and divide the sweet potato mixture between them. We lay it out in a line and then fold down the ends of the wrap before rolling the fajitas up for less messy eating!
These beer battered onion rings are gorgeous! They’re light and crispy and fluffy and wonderfully flavourful. And really, really simple to make.
Ingredients (for four side portions or two greedy ones)
oil to fry; we used sunflower
one large onion
about a cup/120g of self raising flour, we used Asda’s gluten free
about 200ml of beer of your choice; you could substitute sparkling water instead
half a teaspoon of salt
a quarter teaspoon of dried turmeric (optional, makes the batter more colourful)
Slice up your onion to make the rings, not too thinly, and discard the skin. Whisk together the flour and beer/water until a nice thick batter forms. You don’t want it watery but neither do you want it too stiff like a cake mix.
Heat your oil. If you have a deep fat fryer: go for it! We used a large pan with the oil at about an inch deep and did the rings in three batches. Test the oil with a small drop of batter: if it starts bubbling and frying, it’s ready.
Dip the onion rings in the batter, coating them well, and then pop them into the oil to fry for a few minutes until the batter goes nice and golden. It’s best to do this, both the putting in and lifting out, with a fork or other implement: don’t burn those fingers!
You can lay them on a kitchen towel to absorb the excess oil if you want.
This is a sweet and flavoursome root vegetable soup, perfectly fortifying for those colder days.
Ingredients for a large pot to serve four people
half a cup of red split lentils
5 medium parsnips, peeled and chopped
5 medium carrots, scraped and chopped
2 small potatoes, diced but with skins left on
a couple of red onions, peeled and chopped
2 large sticks of celery, chopped
several sprigs of fresh rosemary (dried can be substituted), finely chopped or scissored into the pan
water to cover
salt and pepper to taste
Place the lentils in a large pan and cover well with water. Bring to the boil and turn down to simmer while you prepare the other vegetables. Add the chopped veg and rosemary and cover well with more water (cooking time is reduced if you boil the water in a kettle first). Once the vegetables are tender, mash thoroughly and add salt and pepper. Nice garnished with fresh parsley or finely chopped spring onions as in the picture above.
This purple pasta is a delicious and thrifty dish, made all the more frugal in this instance by the aubergine and beetroot being obtained during Tesco’s 2p evening reduction time (may not be all stores and times vary, worth asking).
Most supermarkets have value pastas available such as spaghetti for 20p and penne for 29p for 500g. Also try clearance sellers like Low Price Foods and Approved Food.
Ingredients for sauce (amount serves four)
a little olive oil
1 leek, chopped
2 cloves of garlic, crushed or finely chopped
a bunch of fresh beetroot, peeled and cut into chunks
2 small aubergines, cubed
a courgette, also cubed
1 pack of passata (we prefer Lidl’s cheap brand to Tesco value, much nicer)
1 can of red kidney beans
2 teaspoons of dried oregano (or other herbs, fresh are nice too)
salt and black pepper to taste
Cook the pasta according to pack instructions. Meanwhile, fry the vegetables in the oil until softened then add the passata. Bring to the boil, adding beans, herbs and seasoning as you go, water if too thick, tomato puree if too thin. Turn down to a simmer until all is cooked, probably for about 20 minutes; test for seasoning, adjust if needed, and pile the sauce on top of your pasta. Garnish with parsley and enjoy.
This gluten-free vegetarian lasagne was made with gluten free lasagne sheets found in Lidl, making it especially frugal, though many brands exist and the recipe will work with wheat based products too. It made enough for four huge portions or six medium.
1 250g pack of lasagne sheets
For the tomato sauce
a little olive oil
1 onion, finely chopped
1 carrot, diced
an aubergine, cut into small chunks
4 sticks of celery, diced
3 cloves of garlic, minced
1 500g pack of passata
about 2 cups of water
1 tablespoon of dried oregano or other dried herbs
salt to taste
Method: fry the vegetables in the oil for a few minutes until softened. Add the passata, rinse out the pack/bottle with the water before adding it to the sauce. Bring to the boil, add your herbs and salt.
Method: melt the margarine and stir in the flour. Gradually add the milk over a medium heat, stirring all the time to avoid lumps (though don’t worry too much, in this dish they’re not very noticeable), until the sauce thickens. Add your seasoning and pour onto the top of the lasagne.
In a flat oven proof dish layer up the lasagne and the tomato sauce. It’s best to put a little sauce on the bottom to prevent sticking. The Lidl brand of lasagne did not need pre soaking (thank goodness! It always sticks together!) but check the instructions on your pack.
Make the top layer sauce and spread on top.
Bake in a pre-heated oven at 200C for at least forty minutes or until a knife slides easily into the middle of the lasagne.
This recipe used the most basic of vegetables, you can use whatever you have to hand: peppers, courgettes, peas, sweetcorn. We added sweetcorn to the white sauce pictured.
A layer of tinned spinach instead of the last layer of tomato sauce is very nice and juicy. Ditto mushrooms.
We topped with a small packet of sunflower and pumpkin seeds.
You can add tomato puree if the sauce seems overly runny, though remember it does need to have more liquid than plain pasta sauce as the lasagne will absorb some of it.
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This aduki bean and amaranth pie is a protein dense and filling meal, the recipe is a variant of red dragon pie. We bought the dried beans very cheaply from Approved Food, they do seem to get them in quite often.
The quantities listed are for an enormous pie that feeds four people with lots of leftovers for the next day. Adjust as required.
500g of dried aduki beans, soaked in water overnight
a bag of potatoes (I used 750g), peeled if needed and chopped. The smaller you cut them, the less cooking time they require.
2 sweet potatoes, peeled and chopped (optional, but they give a cheesy edge without being too rich)a dab of marge
splash of soya milk.
salt and pepper to taste.
Place your soaked beans in a large pan, cover well with water, bring to the boil and turn down to simmer. Different brands seem to need different times of cooking. Supermarket ones could need an hour, organic types need less. Once they are beginning to soften, add your amaranth, vegetables, herbs and bay leaves and cook until tender. The amaranth will swell quite a bit so top up with water if needed. Once it’s all cooked add the soy sauce, tomato puree and season to taste.
It’s a good idea to put your potatoes on to cook at the same time as the amaranth, or before, for simultaneous readiness. Mash the tatties up with marge, milk and seasoning and place on top of the bean mix. It’s great if you have hob to oven cookware and can plop everything in the same pan, but if not layer them up in a suitable casserole. Run a fork round the top of the mash for a nice finish. Bake in a hot oven for 10-20 minutes until nicely browned.
The leftovers are often comprised of mainly bean mix, so get used as a base for pasta sauce the next day.
Gluten-free if you’re careful with your brand of soy sauce, some have wheat.
Mushroom pea rice is a very simple dish, but utterly delicious. Nice with salad as a light meal or as part of a larger dinner with a baked potato or oven chips. It is pictured above as an accompaniment to a curry.
Quantities are entirely adjustable. For our huge horde we cooked 500g of rice, 2 punnets of mushrooms and half a bag of peas.
Prepare the rice as per packet instructions. While it’s cooking, fry the mushrooms and peas in the oil. Cover and let the peas simmer in the mushroom juices for a few minutes until cooked. Add salt. Once the rice is ready, mix it all together.
This no waste recipe uses up the leaves of radish which are one of the most nutritious greens on the planet. Please don’t throw them away!
Radishes are one of the easiest things to grow in your garden. A pack of seeds are ready in a few weeks making lovely crimson additions to salads. We were delighted when Julia Barr sent us this great no waste recipe using their tops (leaves), the part which is usually thrown away. No exact quantities are given so adjust to how many tops you have!
vegetable oil or soya margarine diced onion diced potatoes chopped radish tops vegetable stock or water soya milk salt and pepper to taste
Cook the onion in oil or margarine until soft, add the potato and radish tops, stir until coated in oil/margarine. Add the stock and bring to the boil, simmer until the potato is soft, whiz in a blender until creamy, add soya milk to loosen, add salt and pepper to taste.
A real treat, creamy and yummy and an extra revelation: fresh tarragon is an excellent inclusion! And some cashews, soaked, cooked and blended into the recipe make it a ‘cream of’ style soup.