Turkey with bacon, cream, parsley and peas

It was Thanksgiving yesterday so here’s a great recipe for any Americans readers – perfect for using up the leftover turkey! And for us Brits, here’s your Christmas tip a month early. This really is a cracking combination. Try not to forego the fresh parsley as it really freshens the dish up.

Ingredients

  • 522g of British turkey breast steaks and pieces (£3.29)
  • 10 pack of streaky smoked bacon (£1.28)
  • 150ml of British double cream (60p)
  • 1 medium red onion (10p)
  • 25g of flat leaf parsley (50p)

The cupboard staples…

Olive oil, black pepper, 2 cloves of garlic, 1 chicken stock cube, frozen peas and rice (or pasta).

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA where it came to £5.77 - that's £1.44 per head!

Instructions

  • Start by prepping up your ingredients first. It’s quite a quick dish to cook. It’s best served with rice, so you can get on now as well (or pasta if you prefer).
  • For the prep; finely slice the turkey, bacon and onions and roughly chop the garlic and parsley.
  • Get a good thick bottomed pan on the heat, add a glug of olive oil and add the turkey and bacon. Fry until nice and browned all over. Now add the onions and garlic and fry for a further 2 minutes until the onion has softened.
  • Next up (keep on a medium heat), add a cup of chicken stock and 250g of peas. Cook for a couple of minutes so the liquid had reduced down a little and the peas cook. Now season with black pepper only (no salt is required as this comes from the bacon and chicken stock) and pour in 150ml of double cream.
  • Reduce down for a further 2-3 minutes and add the fresh parsley.
  • Happy eating!

Beef koftas, roast pepper couscous and a red cabbage & carrot salad

This is my ‘go to’ meal when I want something healthy, quick and tasty in the evening. There is something amazingly comforting about beef and chillies as a combination and you don’t get much healthier than red cabbage and carrot! This meal also goes great with a large glass of chilled white wine, preferably Chablis.

Ingredients

  • 800g of Tesco premium beef mince (£2.80)
  • 3 large carrots (35p)
  • 500g (4) Tesco market value peppers (91p)
  • 1 large red onion (20p)
  • 1 lemon (30p)
  • 1 medium red cabbage (51p)
  • 500g of Tesco couscous (61p)

The cupboard staples…

Garlic, cumin, dried chilli flakes, sugar, olive oil, salt, black pepper, white wine vinegar and 3 cloves of garlic

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco where it came to £5.68 - that's £1.42 per head!

Instructions

  • Pre-heat the oven to 220C and place 4 peppers, cut in half with seeds removed, rubbed with a little olive oil and seasoning in the oven for 20 minutes.
  • Now soak 4 wooden skewers (metal skewers obviously a bit less hassle if you have them) so they don’t burn when you grill the koftas. Grab a large bowl and add to it the mince, 3 cloves of crushed garlic, 2 teaspoons of dried chilli flakes, 2 teaspoons of cumin and salt and pepper. Mix really well and then shape on to four skewers. Place in the fridge to firm up for 20 minutes.
  • Now for the salad. Very finely chop half a red cabbage and grate the carrots (you could finely slice if you prefer), mix in a bowl along with a pinch of sugar, a few twists of black pepper, 4 tablespoons of olive oil and 3 tablespoons of white wine vinegar. Easy. Place in the fridge until you’re ready to serve.
  • For the couscous; place 300g in a bowl along with some seasoning and 300ml of boiling water. Give it a good stir and cover with cling film. Leave for 5 minutes and the couscous is ready. Take the peppers from the oven, roughly chop and add to the couscous along with a very finely chopped red onion, the juice of one lemon and a good glug of olive oil. Stir well and set to one side. It’s done.
  • Finally the koftas. Turn the grill up to a high heat and grill on each side for about five minutes. You’re looking for nice browned edges. Now just enjoy - happy eating!

Sticky toffee pudding with toffee sauce

I rarely write dessert recipes, but since the evenings have drawn in, it felt right to make a transition towards some good old fashioned English puddings. Interestingly, I was reading that the Sharrow Bay Hotel (where the dessert was invented over 40 years ago) in Cumbria insists that all guests and staff taking part in the cookery demonstrations sign a secrecy clause forbidding them to share the ingredients. Rest easy though my friends, this recipe is out there and obtainable!

Ingredients

  • Halawi dates, 227g (£1.25)
  • 284ml Elmlea double cream (88p)
  • Farm pride free range eggs (89p)
  • 250g pack of Tesco value unsalted butter (98p)
  • 500g pack of Silver Spoon caster sugar (72p)
  • 500g pack of Tesco unrefined dark muscovado sugar (99p)

The cupboard staples…

Plain flour, bicarbonate of soda and baking powder

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco where it came to £5.71 - that's £1.43 per head!

Instructions

  • Start by preheating the oven to 170C (which is gas mark 3 or 325F).
  • Now grab a pan and add 350ml of water, the dates (227grams) and ½ a teaspoon of bicarbonate of soda. Get on the heat and bring up to the boil. Once up to the boil, take off the heat and set to one side for use shortly.
  • Next up, take 80 grams of butter and cream together with 200g of caster sugar until light and pale. Then sift in 300g of plain flour and ½ a teaspoon of baking powder and give it a stir to incorporate a little. Now add 2 eggs (one at a time) beating the mixture well. Finally fold in the date mixture.
  • Put the mixture into a medium sized greased baking tin and place in the oven for 20 minutes. After 18 minutes, you can check to see if the pudding is ready by inserting a knife and seeing if it comes out clean.
  • Now for the sauce; place 100g of butter, 100g of muscovado sugar and 150ml of double cream in a pan and place over a low heat until the mixture is simmering, smooth and all incorporated.
  • Drizzle the sauce over the pudding and serve with a scoop of vanilla ice cream.
  • Happy eating!

Roast pumpkin, sausages, potatoes and sage with kale

This dish is pretty much Halloween and bonfire night on a plate; it’s also incredibly warming, so perfect for when you get in from the fireworks on Saturday night. It’s also an ideal way to use up that pumpkin!

Ingredients

  • 1 medium (1kg) culinary pumpkin (£1)
  • 1kg of charlotte potatoes (£1.40)
  • 2 large red onions (40p)
  • 200g of curly leaf kale (97p)
  • 25g of fresh sage (68p)
  • 8 Cumberland pork sausages (£1.34)

The cupboard staples…

Salt, black pepper, olive oil, butter and 2 cloves of garlic.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco where it came to £5.79 - that's £1.45 per head!

Instructions

  • Start by pre-heating the oven to 200C (Gas Mark 6 OR 400F).
  • Grab a large roasting tray (you don’t want all the ingredients squashed together, give them some space!).
  • Roughly slice the onions and sage and place in the tray along with the sausages and 750g of potatoes (leave them whole). Now take the pumpkin and cut into wedges which are about the same thickness of the potatoes so it all cooks evenly. Place the pumpkin wedges in the roasting tray with the rest of the ingredients, season very well and add a really generous few glugs of olive oil. Mix to make sure everything is coated with oil and place in the oven for 50 minutes. Check after 40 minutes. The pumpkin will be browned, and nice and soft when ready to eat.
  • Now for the kale. Finely chop the garlic, get a wok on a high heat and add a little drizzle of olive oil and one tablespoon of butter to the wok. Put the garlic in the wok and cook for 30 seconds. Then add the kale along with two tablespoons of water, some seasoning and turn down to a medium heat and cook for a further 5 minutes until the kale becomes tender.
  • Happy eating!