Thai fishcakes

Thai fishcakes

These are a revelation. I came up with this recipe at Dwr y Felin school so that I could get the kids to eat oily fish once a week, which is rich in omega 3. I didn’t think they would be keen but they have proved a hit. Any health concerns you may have about fying is, in my opinion, offset by the general healthy nature off the dish itself.

Serves 6

What you need:

25 – 50g Thai red curry paste (depending on how spicy you like it)

1 bunch coriander, chopped

300g mashed potato (or butternut squash or mixture of both)

400g tin of pink salmon, drained with skin and bone removed

1 red onion, finely chopped

1 bunch spring onions, sliced

Oil for frying

For the coating:

200g breadcrumbs

1 egg, beaten

100g flour

How you do it:

1)    Cook the red onion, chopped coriander stalks and spring onions in a little oil for a few minutes

2)    Either using a food processor or a potato masher, combine all the ingredients together so it is well mixed

3)    Shape into cake shapes with your hands and place in the fridge to firm up for an hour

4)    Now you are ready to coat them in breadcrumbs. In 3 separate bowls, place the flour, egg and breadcrumbs. Take each fishcake and coat it in the flour (shake off the excess) then dip it in the egg and finally coat with breadcrumbs. Repeat until they are all done.

5)    In a large frying place some oil and put on a medium heat. Fry the fishcakes on each side until golden. Finish cooking in the oven for 10 minutes until piping hot.

Storecupboard Challenge - Third and final week

My third and final storecupboard challenge and this week is the cheapest yet at £31.53 for 7 dishes for the whole week for a family of 4. I am really pleased with this as all 7 dishes are going to be delicious, wholesome and homecooked and in my opinion (for what it is worth) supports the idea that you can not only eat cheaply but eat some fantastic and varied dishes on a tight budget. The recipes are simple to make and it all boils down to choices - you can choose to eat well or not. I have shown that over the past 3 weeks that you can make 23 dishes for around £100 and that equates to £4.30 per dish or £1.08 per person.
I am generally not a fan of supermarkets but if your budget is tight and you stick to your list then you can get good quality, fresh ingredients at a low price (today I went to Adsa). I love my local market and my next 'challenge' will be to make some comparisons between the two.

This is more or less what I will be cooking over the next 7 days:

Thai fishcakes

Chicken with tarragon / Chicken spanish style

Roast stuffed breast of lamb with roasted vegetables

Spaghetti with arriabiata sauce

Courgette frittata / Courgette carbonnara

Summer vegetable soup

Pasta with chorizo, mushrooms and peas


Staples
plain flour
salt and pepper
sunflower oil for frying
marigold vegetable stock
olive oil

All of the above I bought a while ago and still have plenty of them

Storecupboard items
Pasta (1kg) x 2 - 73p (500g penne and 500g spaghetti)
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Bread, unsliced (800g) - £1.20
Thai red curry paste - £1.21
Tinned salmon (400g) - £1.58
Rice (500g) - 54p
Canellini beans (tinned, 400g x 2) - 88p

Total: £6.76

Fruit and veg items
Herbs (coriander) £1.07
Thyme - 65p
Tarragon - 65p
Onions - 34p (2)
Garlic - 30p (clove)
Carrots - 65p (1kg)
Courgettes (3) - £1.00
Brocolli - 87p
Butternut squash - 84p (95p per kilo)
Spring onions - 83p
New potatoes - 94p
Mushrooms (organic, 250g) - 87p
Mixed peppers (3) - £1.00
Leek (1 small) - 39p


Total: £10.40

Fridge items
Cheese
- Parmesan (pecorino) - £2.00 (250g)
Cream - 95p (300ml)
Eggs (15) - £1.50 (free range)
Whole chicken (medium) - £3.50 (standard, medium)
Chorizo sausage (cooking) - £1.96
Frozen peas (907g) - 85p
Frozen broad beans (500g) - £1.00
Lamb (new season, breast of) - £2.61

Total: £14.37

Basket Total: £31.53 (basics)

Storecupboard Challenge - Third and final week

My third and final storecupboard challenge and this week is the cheapest yet at £31.53 for 7 dishes for the whole week for a family of 4. I am really pleased with this as all 7 dishes are going to be delicious, wholesome and homecooked and in my opinion (for what it is worth) supports the idea that you can not only eat cheaply but eat some fantastic and varied dishes on a tight budget. The recipes are simple to make and it all boils down to choices - you can choose to eat well or not. I have shown that over the past 3 weeks that you can make 23 dishes for around £100 and that equates to £4.30 per dish or £1.08 per person.
I am generally not a fan of supermarkets but if your budget is tight and you stick to your list then you can get good quality, fresh ingredients at a low price (today I went to Adsa). I love my local market and my next 'challenge' will be to make some comparisons between the two.

This is more or less what I will be cooking over the next 7 days:

Thai fishcakes

Chicken with tarragon /  Chicken spanish style

Roast stuffed breast of lamb with roasted vegetables

Spaghetti with arriabiata sauce

Courgette frittata / Courgette carbonnara

Summer vegetable soup

Pasta with chorizo, mushrooms and peas


Staples
plain flour
salt and pepper
sunflower oil for frying
marigold vegetable stock
olive oil

All of the above I bought a while ago and still have plenty of them

Storecupboard items
Pasta (1kg) x 2 - 73p (500g penne and 500g spaghetti)
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Bread, unsliced (800g) - £1.20
Thai red curry paste - £1.21
Tinned salmon (400g) - £1.58
Rice (500g) - 54p
Canellini beans (tinned, 400g x 2) - 88p

Total: £6.76

Fruit and veg items
Herbs (coriander) £1.07
Thyme - 65p
Tarragon - 65p
Onions - 34p (2)
Garlic - 30p (clove)
Carrots - 65p (1kg)
Courgettes (3) - £1.00
Brocolli - 87p
Butternut squash - 84p (95p per kilo)
Spring onions - 83p
New potatoes - 94p
Mushrooms (organic, 250g) - 87p
Mixed peppers (3) - £1.00
Leek (1 small) - 39p


Total: £10.40

Fridge items
Cheese
- Parmesan (pecorino) - £2.00 (250g)
Cream - 95p (300ml)
Eggs (15) - £1.50 (free range)
Whole chicken (medium) - £3.50 (standard, medium)
Chorizo sausage (cooking) - £1.96
Frozen peas (907g) - 85p
Frozen broad beans (500g) - £1.00
Lamb (new season, breast of) - £2.61

Total: £14.37

Basket Total: £31.53 (basics)

A few days on 'detox'

Well what a weekend. One of the best make no mistake and while friends and good company are vital to any celebration it is always the food and drink that stay in my heart. Barnsley House sure know how to look after people and my glass at the reception was permanently full of Laurent Perrier rose, which by the way is great pink fizz, if expensive, but hey I wasn't paying. The food was also lovely, particularly the breakfasts and I would highly recommend it for a romantic weekend as the setting and gardens are spectacular.

Back home on Sunday evening and bizzarely I was peckish (i.e. starving). Ali saw takeaway in my eyes and I promptly ordered a curry from the Anarkarli Indian restaurant in Swansea. Food snobs love to hate the British high street curry house but to my mind they generally serve excellent, tasty and good value food. Service is always good and I'm rarely dissapointed. The restaurant scene in most British towns and cities would be far worse off without them and they are a place where 'ordinary' folk can go for a meal without feeling ripped off or patronised. Cheers to the curry house I say.

Monday morning I realise to my horror that I have gained about half a stone over the past week so a bit of a detox is in order before another week of 'storecupboard challenge'. So here are three little dishes to soothe and restore after a bit of splurge.

spiced pork patties wrapped in lettuce

Take a handful of coriander, 1 chilli, 1 clove garlic and a thumb sized piece of ginger, half a lemongass stalk and blitz together in a food processor. Mix with 500g of pork mince and shape into patties and fry on either side until cooked through. Dab a little sweet chilli sauce on top and wrap in a soft lettuce leaf. serve with ice cold beer - doh! forgot I'm on a bit of a detox.

Thai noodle soup  

Any type of Asian soup makes me feel instantly healthier and happier. Its somehow quite magical. You can use other flavour combinations, use whatever veg or meat you want but this is what I'm making. Again, blitz a handful of coriander, 1 chilli, 1 clove garlic and a thumb sized piece of ginger, half a lemongass stalk and stir fry with 1/4 of green shredded cabbage and sliced mushrooms. Add 1 pint of hot chicken stock and season with 1 tbsp soy sauce, the same amount of fish sauce and a squeeze of lime juice. Add some noodles and a couple of spiced pork balls from the recipe above and simmer for a few minutes before the end. Then you can slurp away to your hearts content (best done in private).

Dressed broccoli

Make a simple vinaigrette dressing. In a jar put 6 parts groundnut oil and 1 part red wine vinegar. Add 1/2 clove of crushed garlic and a teaspoon of dijon mustard, season with a little salt and pepper, place a lid on the jar and shake. Steam some broccoli and while warm toss in the dressing. Makes a lovely side dish to grilled meat or fish but also lovely on its own.

Storecupboard Challenge - Stuffed Jackets

This will be my last post until next week as, by my reckoning I am doing days 6 and 7 today while tomorrow we are going to a graduation party. Friday through to Sunday we are at a wedding (more of which in a mo) which only leaves Thursday. I think I'll just throw handfuls of crisps and sweets onto the dining table for tea on Thursday - only joking!! The beauty of having great storecupboard items in means I'm never stuck - I've still got chorizo, some mushrooms, mince etc so can whip something up.

Back to the wedding. We have been looking forward to this for months and it isn't just a 'wedding day' its a whole bloomin wedding weekend. At Barnsley House. For the whole weekend! The lovely couple L & K are fab and really very generous, or mad or both! So no 'storecupboard challenge' for me for a few days, I'll be eating food other people have prepared - imagine that. I'll let you know how that feels!

Anyway back to the food. Monday's tea was easy, the leftover sauce and chicken made a pasta dish and today I had some jacket potatoes left and made stuffed jackets for the kids.

Stuffed Jackets

A baked potato, with a little butter added is the simplest meal ever – all you do is pop them in the oven and leave them to cook. However, for something a little different you can fill ‘em and grill ‘em!

Makes 4 potatoes

Bake 4 medium sized baking potatoes in a moderately hot oven for 1 to 1 ½ hours. Wash and prick them before baking and if you like rub with oil and sprinkle with salt.

Cheese, ham and onion

Cut your potatoes in half and scoop out the flesh into a mixing bowl. Add 1/4 chopped onion, 50g chopped ham, 1tbsp mayo or crème fraiche and 50g cheddar cheese. Season with salt and pepper if you like and mix together. Then spoon mixture back into the potato shells, sprinkle with a little more cheese and pop under the grill until golden brown.

Mushroom melt

As above but replace the ham with 150g chopped fried mushrooms. Season with salt and pepper if you like and mix together. Then spoon mixture back into the potato shells, sprinkle with a little more cheese and pop under the grill until golden brown.

Storecupboard Challenge - Chicken with porcini mushrooms and triple cooked chips

Nobody can really prepare you for the occassional problems that parenting throws your way. Sure you can have advice but sometimes you experience things for the first time that life cannot prepare you for. My eldest daughter, Ruby is 13 and going abroad with family friends for the first time. It is causing me much anxiety that I couldn't anticipate and I wish she was here now. She is very sensible and enjoying herself but all the 'what if's' have made me feel dreadful and I now know why parents of older children never tire of telling you to 'enjoy them when they are little'. The older they get the more bother they can potentially get into.

This weekend's food has been lovely. I had a nostalgic yearning for 'savoury rice' - remember that. I used to love it as a kid and thought I'd try and recreate a good version of it. My mum was a good cook but with 5 kids to feed we would often have food like Frey Bentos pies, crispy pancakes and goblin hamburgers in gravy. I used to love them and I have the occassional crispy pancake now and again for old time's sake!

My version of savoury rice had a spanish flavour with chorizo and red pepper. All I did was fry 50g diced chorizo with half a diced onion, half a diced red pepper and a crushed clove of garlic in a little oil. Add 1 cupful of rice and 2 cups of stock (made up with marigold powder) and simmer with a lid on until the liquid is absorbed and the rice cooked. Oh I also threw in a handful of peas 2 minutes before the end.

Today's lunch was more suited to autumn but it is cold, wet and windy out and it calls for comfort food. Chicken, mushrooms and cream are wonderful bedfellows and this is such a simple lunch to cook for Sunday. I rarely cook a traditional Sunday lunch anymore but feel it is important to have a good lunch with everyone around the table. It doesn't have to mean a roast 'with all the trimmings'. I think that concept is a bit of a tyranny for the poor cook. Slaving over 8 pots and pans with an afternoon's washing up to look forward to is not how I want to spend my Sunday. If you want a roast then great but why not have a pot roast style lunch or this lovely dish that I made today.

Chicken with porcini mushrooms and triple cooked chips

Proof that you can eat like a king on a paupers budget! It is essential you use dried mushrooms as the flavour is far more intense and the water you soak them in makes a lovely stock for the dish. I recently invested in a deep fat fryer which I only occassionally use but now wouldn't be without. You could make the chips by baking them or blanch them in boiling water and shallow fry if you don't want to deep fry them. I served peas with this.

1 chicken, cut into saute (8 pieces)
25g dried porcini mushrooms, soaked for 20 mins in hot water, water retained and the mushrooms chopped
4 - 5 button mushrooms, chopped
1/2 a diced onion
1 clove garlic, crushed
1 tbsp marigold veg stock powder
125ml double cream
thyme leaves, chopped
4 baking potatoes, cut into thick chips
oil for frying

1) In a large non stick frying pan colour the chicken pieces and remove. Fry the onion, garlic and field mushrooms for a few minutes. Add the porcini mushrooms and then you can add some wine, vermouth or brandy if you want and reduce that down but it is not essential and I didn't use any today. Add 200ml of the mushroom stock (stir the marigold powder in beforehand) and place the chicken pieces back in along with the thyme and simmer, with a lid on for 20 minutes or until the chicken is cooked.
2) When the chicken is cooked remove it from the pan and add the cream and let it reduce until the sauce is thick. Place the chicken back in the pan and coat with the sauce.
3) While the chicken is simmering you can make the chips. I now have a deep fat fryer and cooked them on a low heat (140) until almost cooked. I then gave them a second fry on a moderate heat (160) until they coloured slightly and finally finished them off on a high heat (190), drained them and sprinkled them with sea salt.

Storecupboard Challenge Week 2 - Chorizo and Chickpea Stew

I didn't post yesterday as mealtime was a very simple affair, not really worth writing a recipe for 'Pasta alla Ali'. But that's not to say this dish ain't lovely, and necessary sometimes, to cook such a simple meal. The title is something of a family joke as my wife, Ali can't cook - she once put a pizza in the oven and forgot about it only remembering in a panic halfway through her holiday abroad, returning to charred cinders. Then again she is beautiful and intelligent. Ali is the breadwinner not the breadmaker in our house - that is my job. So pasta alla ali is spaghetti with olive oil and parmesan cheese grated over, but little does she know that it is a close relative of the Naples dish that has garlic in. This is why junk food has never really taken off in Italy as it is so simple to make. So if there's nothing else in its a storecupboard hero of a dish which costs pennies.

Now we head off to another great culinary nation for inspiration - Spain. One of my favourite food countries, Spain has a lot to offer the frugal cook. The star of this dish is chorizo sausage (not to be mistaken for the salami style), which is spicy with smoked paprika. It will last for ages in the fridge and a little goes a long way as it is so packed with flavour. Here I am using tinned chickpeas as life is too short to wait for them to soak then cook, and anyway I can't tell the difference, and the cost is roughly the same. The simplicity and flavour of this dish is incredible and I like to serve it with a slice of toasted bread rubbed with garlic and drizzled with oil.

Chorizo and Chickpea Stew

2 tins chickpeas, drained
1 large onion, chopped,
125g chorizo sausage, sliced
2 tins chopped tomatoes
3 cloves garlic, chopped
1tbsp olive oil
handful chopped flatleaf parsley (optional)

1) In a large non stick pan heat the oil then fry the onions and chorizo until cooked. Add the garlic and cook for a minute longer.
2) Add the tomatoes and chickpeas and simmer for about 2 hours (or pop in a slow cooker for the day), checking it doesn't become too dry. At the end, season and add the parsley. Simple as that!

Storecupboard Challenge - New List (plus summer vegetable risotto)

A new list and summer vegetable risotto

A somewhat beleted start to week 2 of my attempt to feed my family for around £36 a week on everyday basics. On the whole last week was a success but the trick, I think, is to do this week in week out and keep it interesting. I found there were some ingredients that I didn't use and wished I had more of other things. In reality last weeks shopping kept us for about 9 days, with a little repitition of dishes, particularly pasta, but to my mind that is better than giving your kids rubbish or having takeaways.

OK my list has changed a little as I have certain ingredients left from last week. Items like chorizo, rice, curry powder, peppers, basil and dried mushrooms I still have. I have replaced some of these items as you will see below.

Staples
4 types of flour - plain, self raising, gram and bread
caster sugar
milk
salt and pepper
sunflower oil for frying
marigold vegetable stock

All of the above I bought a while ago and still have plenty of them

Storecupboard items
Pasta (1kg) x 2 - £1.00
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Bread, unsliced (800g) - £1.20
Cashew nuts (90g) - £1.44
Arborio risotto rice - 96p
Tortilla wraps - £1.00
Soy sauce - £1.14
Dried egg noodles (4) - £1.04

Total: £9.04 (basics)

Fruit and veg items
Herbs (coriander) £1.44
Onions - 31p (2)
Garlic - 30p (clove)
Potatoes (baking) - 70p (4)
Carrots - 65p (1kg)
Lemon - 30p
Tomatoes - 72p (450g)
Spinach - £1.50
Beetroot (cooked) - 56p
Courgettes (4) - £1.60
Rocket (salad leaves) x 2 - £1.00
Cabbage - 69p
Ginger - 60p

Total: £11.37

Fridge items
Cheese
- Parmesan - £2.30 (250g)
Cream - 95p (300ml)
Natural yogurt - 54p (basics) or £1.00 (own brand)
Ham - 85p (basics, 200g) or £3.00 (breaded, own brand)
Parma ham - £2.00 (70g) or £2.69 (85g)
Eggs (dozen) - £1.40 (barn) or £2.50 (free range)
Whole chicken (medium) - £4.00 (standard), £6.00 (free range), £8.00 (organic)
Minced beef (500g) - 96p (standard mince) or £2.96 (minced steak)
Bacon (thick cut, streaky) - £1.79
Total: £14.79 (basics)

Basket Total: £35.20 (basics)

Summer Vegetable Risotto

A lovely cheap and healthy meal.

2 courgettes, diced

Handful frozen peas (defrosted)
1 carrot peeled and finely diced
75g butter
½ onion, finely chopped
250g risotto rice
50g grated parmesan
1 ½ ltr veg stock

 How to do it

1. In a large pan melt half of the butter and then add the onion. This needs to be cooked for about 5 minutes but with no colour. Then add the carrots and courgettes and cook for a couple of minutes longer.
2. Now add the rice and stir
3. Now add the stock 2 ladles at a time until it has almost evaporated and so on until rice is cooked(add the peas 1 minute from the end as the don't need much cooking). Ensure it is not too sloppy as you now need to add more butter and parmesan to finish the dish. Turn the heat off.
4. Season as you wish, spoon the risotto into 2 large bowls and serve with a little more grated parmesan.

How do you find the time?

Fellow mumsnet blogger David Milliband and I spent a pleasant afternoon at Claridge's bar on Saturday. Those of you who read my blog will know that I had a lovely day planned on Saturday, as a belated fathers day present. I travelled to London and did the things that I like to do, just pottering about and spending the afternoon at Claridge's bar, you know that sort of thing (oh by the way Mr Milliband and I didn't sit together - he doesn't know me, just a coincidence with myself on the martini's, he on tea). It is the best place in the whole world, particularly if you love attention to detail with food and drink. The problem is that it is too damn good and all good intentions go out of the window and all I will say is that I nearly missed my train and spent way too much money. On the other hand I don't go out with my mates, spending loads on awful drinks surrounded by idiots. Actually, from that point of view Claridge's is good value, if you take it easy!

So daddy spent Sunday 'resting' (apart from taking Seren swimming) which left no time to shop for storecupboard challenge week 2. I haven't been today either because of work and need to go tomorrow. However, last week's list ensured that I had enough in the cupboard to make pasta with chorizo, mushrooms and peas and today i've brought some bolognaise home from work. Week 2 should begin tomorrow!

How do you find the time?

Fellow mumsnet blogger David Milliband and I spent a pleasant afternoon at Claridge's bar on Saturday. Those of you who read my blog will know that I had a lovely day planned on Saturday, as a belated fathers day present. I travelled to London and did the things that I like to do, just pottering about and spending the afternoon at Claridge's bar, you know that sort of thing (oh by the way Mr Milliband and I didn't sit together - he doesn't know me, just a coincidence with myself on the martini's, he on tea). It is the best place in the whole world, particularly if you love attention to detail with food and drink. The problem is that it is too damn good and all good intentions go out of the window and all I will say is that I nearly missed my train and spent way too much money. On the other hand I don't go out with my mates, spending loads on awful drinks surrounded by idiots. Actually, from that point of view Claridge's is good value, if you take it easy!

So daddy spent Sunday 'resting' (apart from taking Seren swimming) which left no time to shop for storecupboard challenge week 2. I haven't been today either because of work and need to go tomorrow. However, last week's list ensured that I had enough in the cupboard to make pasta with chorizo, mushrooms and peas and today i've brought some bolognaise home from work. Week 2 should begin tomorrow!

Storecupboard Challenge Days 5 & 6 Soup and Cheeseburgers

So far so good then. We've eaten well without having to buy any extra food, except for stuff for kids packed lunches and 1 small leek. The meals have been nice and really easy to cook because I don't always want to slave over a hot stove when I come home from work. Yesterday I made a lovely spring vegetable soup, made with the stock I made from the chicken carcass and today i'm making homemade cheeseburgers with the mince.

The burger tends to get a bad press, mainly because of its association with the fast food industry. Like pizza its a great healthy meal, if homemade and served with a green salad. It took less then 5 minutes to make and shape them and 10 minutes to cook - now thats fast food!

I'm really glad I made pesto in the week as i'm having my fathers day present tomorrow. My wife is in charge of catering (hence the pre-made pesto) and i'm taking the train, first class, to London and spending the day there all on my own. Those of you who have children will appreciate the need for a bit of travel and culture without considering the kids needs. My children are 8 and 13 respectively and this is the first time i've ever done anything like this and when i'm in Claridges bar sipping a martini (they make the best in London) I know I will miss them but know they will have their dad back on Sunday ready and raring to go on week 2 of storecupboard challenge!

Cream of spring vegetable soup

A recipe is not relly necessary here, just some guidelines. Chop into small dice 2 carrots, 1 onion, 1 small leek and 6 new potatoes. Sweat these in a little butter and add a tablespoon of flour and stir in. Add a pint of hot stock gradually and simmer for 30 minutes. Add about 50ml of cream, salt and pepper and some chopped parsley. Serve with crusty bread.

Cheeseburgers

Nothing beats a thick, juicy homemade burger, served in a bun with lettuce and tomato with a dollop of mayo and ketchup. Homemade deep fried onion rings finish it in style. I personally don't think you should over complicate the flavour in the burger - keep it simple or the flavour of the meat will be lost. These will serve 4 but if you want them to stretch further then add a handful of breadcrumbs and an egg to bind. To know you have got the seasoning right, make a mini burger and cook it and see. Adjust as nesessary.

500g minced beef
1/2 red onion, chopped very finely
1 tbsp dried thyme
salt and pepper
50g of whichever cheese you like

1)  In a large bowl mix, with your hands, all the ingredients and then shape into burger patties and cook in a griddle pan or heavy frying pan for 5 minutes on each side. Or you can do them in the oven but it needs to be really hot. Make sure they are cooked all the way through but still juicy.
2) Pop them in a bun and garnish with lettuce, tomato and whichever condiment you prefer.
3) If you are pushing the boat out make some onion rings by peeling a large onion and slicing into rings. Make a simple batter with plain flour and soda water so its thick. Dip the onion rings in and fry for a few minutes until crisp. Drain and sprinkle some salt on.

Storecupboard Challenge Day 4 - Chicken Curry

I adore all styles of curry but have always found Indian curry a bit daunting and when I have made them i'm often dissapointed with the results. However I made chicken dhansak at school a few weeks back and it was lovely so I feel a bit more confident now.

I threw this together in about 10 minutes and it is utterly delicious and totally unauthentic. With the ingredients I have this week I could have also made roti and onion bhaji and I will be making these next week. It was a lovely way to use up the leftover chicken and I made it healthier by adding some spinach, chickpeas and also the courgettes that my neighbour gave me.


Chicken and chickpea curry

1 onion
2 cloves garlic
1 thumb sized piece of ginger
1/2 green chilli
some coriander stalks

• whizz all of the above up in a food processor

2 chicken breasts, chopped or leftover chicken
2 tbsp medium curry powder
1 tbsp flour
1 tbsp tomato puree
100g chopped tomatoes
1 courgette, chopped
handful of spinach
1 x 400g tin chickpeas, drained
100ml coconut milk
200ml stock or water
fresh coriander, chopped

1) In a large frying pan fry the chicken then add the ginger etc that you have whizzed up and cook for 5 minutes on a medium heat.
2) Add the courgettes and chickpeas and cook for a few minutes more. Now add the curry powder and cook out for a minute or so, then add the flour and tomato puree and cook for a further 2 minutes.
3) Add the chopped tomatoes and stock. You should have a thick consistency. Add the coconut milk and spinach and simmer for 15 minutes until the chicken is cooked through. Season with salt if needed and add some fresh chopped coriander. If the curry isn't thick enough, increase the heat and reduce the sauce. Serve with plain boiled rice.

Storecupboard Challenge Day 3 - Spinach pesto with pasta

I've been forced to take a day off work - my eldest daughter, Ruby, dislocated her knee sometime ago and she is back on crutches, in pain and unable to go to school. So, I have an opportunity to make up some pesto for tea tonight. This is ideal as Seren has a dance competition after school and I won't have much time to cook.

This is pesto with a difference - it contains a few additional flavours such as lemon and chilli and it also contains a large handful of spinach. I've tried spinach with them as a side dish but they didn't like it so i've hidden it. I do this all the time now, with lots of dishes and will do a few more over the coming weeks.

I've got a few ideas in mind for meals for the rest of the week:

• Chicken, chickpea and spinach curry with roti and onion bhaji
• Chorizo and chickpea stew
• Homemade cheeseburgers with onion rings and salad
• Cream of spring vegetable soup

As always my shopping list is below the recipe for pesto.

Spinach pesto with pasta

Traditional pesto is gorgeous and my kids really like it, so I took the opportunity to add spinach to it to see if they noticed and they didn't. It is quick and easy for me to make and depending on how much you use it will last a few days. I've used cashew nuts instead of pine nuts because they are cheaper and to be honest there's no real difference.

150g pasta
1 small bunch of basil
1 large handful of spinach, washed and dried
25g cashew nuts, toasted
1 small clove garlic
zest of 1 lemon
1 tspn dried chilli flakes or 1/4 chopped fresh chilli
75g grated parmesan cheese
100ml olive oil

1) Cook pasta according to packet instructions
2) Make the pesto by placing the toasted cashews and other ingredients (except for olive oil and parmesan) in a large food processor and whizz up. I like mine quite smooth but you can make it to the texture you like. Add the parmesan and then gradually add the oil and if it isn't enough (i.e. pesto too dry) then add a little more.
3) Stir in the pasta and serve with a little more parmesan if you like.

Staples
4 types of flour - plain, self raising, gram and bread
caster sugar
milk
salt and pepper
sunflower oil for frying
marigold vegetable stock

Storecupboard items
Pasta (500g) - £1.00
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Medium curry powder (80g) - 99p
Extra virgin olive oil (500ml) - £1.99
Rice - basics long grain 45p for 1kg or £1.46 for 500g basmati
Bread, unsliced (800g) - £1.20
Cashew nuts (90g) - £1.44
Dried porcini mushrooms (25g) - £1.78

Total: £9.47 (basics)

Fruit and veg items
Herbs - 2 for £2
Onions - 98p (kg)
Garlic - 30p (clove)
Potatoes (new) - £1.00 (kg)
Mixed peppers - £1.35 (600g)
Carrots - 75p (1.5kg)
Mixed chilli - 54p
Lemon - 30p
Tomatoes - 72p (450g)
Frozen Peas - £1.75 (900g)

Total: £9.69

Fridge items
Cheese
- Parmesan - £2.30 (250g)
- Cheddar - £1.50 (330g, basics) or £2.50 (300g own brand)
Chorizo (cooking) - £2.39 (225g)
Cream - 95p (300ml)
Natural yogurt - 54p (basics) or £1.00 (own brand)
Ham - 85p (basics, 200g) or £3.00 (breaded, own brand)
Parma ham - £2.00 (70g) or £2.69 (85g)
Eggs (dozen) - £1.40 (barn) or £2.50 (free range)
Whole chicken (medium) - £4.00 (standard), £6.00 (free range), £8.00 (organic)
Minced beef (500g) - 96p (standard mince) or £2.96 (minced steak)

Total: £16.89 (basics)

Basket Total: £36.05 (basics)

Storecupboard Challenge - Day 2 Spanish Omlette

Having just returned from work the last thing I want to do is fuss around in the kitchen. Some days I do but not today. I am now starting to feel a bit militant about my challenge but already there are things I should have included, like broccoli and some tinned fish maybe. However, i'm not going shopping again as I have a budget to stick to. By the way if you are doing this with me then a weekly shop is not essential. In fact its my dream to live somewhere I could shop every few days - its the principle thats important - not going too much off list. Anyway nice and easy tonight - Spanish omlette. Feel free to include whatever you like, mushrooms or artichokes are lovely but i've added some diced pepper and diced courgette, which is not on my list but my neighbour gave me one from her garden. Also below is my shopping list repeated for those of you who want it.

Spanish Omlette

6 - 8 eggs, lightly beaten and seasoned
1 large or 3 small potatoes, cut into small dice
1/2 onion, finely diced
100g cooking chorizo, diced
1 small courgette, diced
1/4 red pepper, diced
1 tbsp olive oil
salt and pepper

1) In a large non stick frying pan heat some oil on a medium heat and fry the chorizo, courgette, pepper, onion and potato until crisp and cooked.
2) Add the eggs and stir gently. Now you can let it cook for a couple of minutes until it is safe to turn it over (turn it onto a plate and then back into the pan). Cook the other side for 2 minutes, serve immediately. Some dressed spinach leaves would be nice.

Staples
4 types of flour - plain, self raising, gram and bread
caster sugar
milk
salt and pepper
sunflower oil for frying
marigold vegetable stock

Storecupboard items
Pasta (500g) - £1.00
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Medium curry powder (80g) - 99p
Extra virgin olive oil (500ml) - £1.99
Rice - basics long grain 45p for 1kg or £1.46 for 500g basmati
Bread, unsliced (800g) - £1.20
Cashew nuts (90g) - £1.44
Dried porcini mushrooms (25g) - £1.78

Total: £9.47 (basics)

Fruit and veg items
Herbs - 2 for £2
Onions - 98p (kg)
Garlic - 30p (clove)
Potatoes (new) - £1.00 (kg)
Mixed peppers - £1.35 (600g)
Carrots - 75p (1.5kg)
Mixed chilli - 54p
Lemon - 30p
Tomatoes - 72p (450g)
Frozen Peas - £1.75 (900g)

Total: £9.69

Fridge items
Cheese
- Parmesan - £2.30 (250g)
- Cheddar - £1.50 (330g, basics) or £2.50 (300g own brand)
Chorizo (cooking) - £2.39 (225g)
Cream - 95p (300ml)
Natural yogurt - 54p (basics) or £1.00 (own brand)
Ham - 85p (basics, 200g) or £3.00 (breaded, own brand)
Parma ham - £2.00 (70g) or £2.69 (85g)
Eggs (dozen) - £1.40 (barn) or £2.50 (free range)
Whole chicken (medium) - £4.00 (standard), £6.00 (free range), £8.00 (organic)
Minced beef (500g) - 96p (standard mince) or £2.96 (minced steak)

Total: £16.89 (basics)

Basket Total: £36.05 (basics)

Sunny Sunday - Chicken with spinach, mustard and cream

I am enjoying a lovely Sunday lunchtime. My chicken dish is bubbling happily on the stove and the kids are playing in the garden. This is the first meal of my new storecupboard challenge, and one of the easiest as its a one pot dish and takes 20 minutes to prepare and about half an hour or so to cook. I've no doubt the dishes will get more difficult as the week goes on and will require a little ingenuity. The key to making meals go further this week is to use a whole chicken over breasts or portions as you can make a stock with the carcass and you will envariably have enough left over for a light lunch the following day. I served rice as an accompaniment today but you could use potatoes, peas and carrots if you wish. The chicken is jointed into pieces (for saute as we would say in the trade) and if you are not happy doing this i'm sure your butcher will do it for you (just don't ask at the supermarket counter). The sauce is thick and indulgent with cream, mustard and parmesan cheese and perfect for a Sunday lunch. Afternoon nap in the sun essential.

Chicken with spinach, mustard and cream

1 whole chicken, jointed (make a simple stock with the carcass for later in the week, simmer with an onion and carrot for 1 hour)
150ml double cream
handful of washed spinach leaves
300ml chicken stock
25g grated parmesan cheese
2 cloves garlic, chopped
1/2 onion, finely chopped
1 tbsp wholegrain mustard
1 tbsp chopped parsley
oil for frying

1) In a non stick frying pan brown the chicken pieces and transfer to a large pan. In the frying pan cook the onions and garlic for a few minutes. If you have any white wine or vermouth handy then pop a splash in and reduce (by no means essential). Now add the mustard and chicken stock and then pour this over the chicken pieces in the large pan.
2) Bring the liquid to the boil and then simmer for 20 - 25 minutes with a lid on. Check the chicken is cooked (check the thigh pieces as they take longest) and remove it to a plate while you finish the sauce.
3) Bring the liquid to a rapid boil to reduce the volume by half. Add the cream and simmer until thick. Add the spinach, it will only take a minute to wilt, and then add the parmesan cheese. Put the chicken pieces back into the sauce to warm, sprinkle with chopped parsley and serve.

Feed your family well on a budget

A definitive list

I had a recent conversation with someone on mumsnet.com who said that they always stocked certain 'storecupboard' ingredients thus ensuring a nice family meal when stuck. If you have read my blog you will see that on the whole my family eat well but not always. I now feel that a 'definitive' list of storecupboard and fridge items, that can cost as little as £36 per week (or £5 a day), can sustain me and my family well for a week.

Personally, I am on a tight food budget but find myself breaking it every week and largely because I am tempted by offers when in the supermarket. Today however, I went to my local supermarket today (in my case Sainsbury's) and just bought the ingredients that I will need for the week. To make this work I must stick to the list and this way I can still buy the produce that I like such as free range chickens and parmesan cheese without compromising my food values or budget. Normally, I would buy some food from the supermarket and some from my local produce market and will be doing this next week.

I don't like the supermarket driven idea of feed your family for £50 because it prioritises price over quality. I like to make good food a priority in my life and see it as one of life's great joys. Every meal I will endeavour to make simply and well without too many convenience products, aiming to show that you can eat well for very little.  Pricewise, I am going to give prices for the 'basics' range and also for branded and premium products so that if you wish to do this with me then you can tailor it to suit your budget.

I am going to give this list below and each day I will tell you what I cooked from it for the next 3 weeks. After that I will revise and amend it for the sake of variety. Please note that I will include the odd breakfast and lunch item but I am focusing on an evening meal, or tea where I come from.

OK lets see what I bought. I already have in my cupboard the following items that I feel I won't have to buy each week and I see as staples. Yes they have to be bought but not every week. My first post will be tomorrow - some kind of chicken dish, any suggestions anyone?

Staples
4 types of flour - plain, self raising, gram and bread
caster sugar
milk
salt and pepper
sunflower oil for frying
marigold vegetable stock

Storecupboard items
Pasta (500g) - £1.00
Chopped tinned tomatoes (400g) x 2 - 31p for basics, 59p for own brand and 98p for Napolina
Medium curry powder (80g) - 99p
Extra virgin olive oil (500ml) - £1.99
Rice - basics long grain 45p for 1kg or £1.46 for 500g basmati
Bread, unsliced (800g) - £1.20
Cashew nuts (90g) - £1.44
Dried porcini mushrooms (25g) - £1.78

Total: £9.47 (basics)

Fruit and veg items
Herbs - 2 for £2
Onions - 98p (kg)
Garlic - 30p (clove)
Potatoes (new) - £1.00 (kg)
Mixed peppers - £1.35 (600g)
Carrots - 75p (1.5kg)
Mixed chilli - 54p
Lemon - 30p
Tomatoes - 72p (450g)
Frozen Peas - £1.75 (900g)

Total: £9.69

Fridge items
Cheese
- Parmesan - £2.30 (250g)
- Cheddar - £1.50 (330g, basics) or £2.50 (300g own brand)
Chorizo (cooking) - £2.39 (225g)
Cream - 95p (300ml)
Natural yogurt - 54p (basics) or £1.00 (own brand)
Ham - 85p (basics, 200g) or £3.00 (breaded, own brand)
Parma ham - £2.00 (70g) or £2.69 (85g)
Eggs (dozen) - £1.40 (barn) or £2.50 (free range)
Whole chicken (medium) - £4.00 (standard), £6.00 (free range), £8.00 (organic)
Minced beef (500g) - 96p (standard mince) or £2.96 (minced steak)

Total: £16.89 (basics)

Basket Total: £36.05 (basics)