for fabulously frugal food
Cauliflower leaves and stems. Do you use them? Use as a vegetable, put in curries, stews and casseroles. Or I’ve found finely shredding them using the food processor gives me loads of ways to use them up.
These vegetable muffins are very light and taste delicious. Would be lovely tucked into a lunchbox, or enjoyed alongside a bowl of delicious soup
BBQ pizza using a vegan home made bbq sauce. Use the bbq sauce on the base, then top with chopped up pepper, onion, sweetcorn and mushroom. Top with a mixture of mozzarella and grated cheddar
Having made a delicious tart using soft cheese and peas, I wanted to try one using carrots and a bit of spice.
This curry base recipe is a very useful one to have in your repertoire. Endlessly versatile, you can add pretty much any protein to it.
Meltingly soft onions, in a creamy cheese pastry case. Good hot, cold and in between. Great for dinners, packed lunches and picnics
This recipe is naturally vegan with no adaptions required. But if you aren’t vegan, and I’m not, this is just a delicious main meal that is super easy to make, and very adaptable, using up any firm vegetables that you have available.
A simple to make bacon and leek pie with a filling that can be used in many other ways too – crumble, pasta bake and jacket potato for instance
Vegetarian tarts and quiches are versatile and very useful recipes to have in your repertoire. This is a very tasty and easy to make, creamy tart
Pesto Pasta, very garlicky, very yummy and a great budget recipe. What does wild garlic look like?
Crisp, shredded Brussel sprouts, with sliced carrot, dried cranberries, walnuts and a cranberry dressing. Light and delicious
I like a banana bread, but today, I was looking at my fruit bowl and wondered if other fruit could be used in place of the bananas. How about apple bread I thought? Ooh, or spiced apple bread?