A versatile couscous salad that can use up all kinds of bits and pieces – add some more protein too if you like
Salty olives, creamy cheese and crunchy cucumber encased in granary bread – scrumptious!
Wanted to try a couscous salad that I have been doing for a while and see if I could get it sub 50p. Well, it worked out at 71p for the dish in the picture, and there is plenty there for two, so 35p each, billy bargain 🙂
There is a lovely smoky hum from the paprika and a gorgeous texture from the lentils and vegetables, it’s utterly divine.
They are deeply savoury, crispy on the outside, soft on the inside. VERY moreish, so you might like to make a couple of extra slices!
Use up the innards of your Halloween pumpkin in this super easy and very tasty soup. Not Halloween? Use any pumpkin or a butternut squash
I love this soup, it is my go to for a soup for lunch. I usually add a tsp of ginger paste from a jar, a tsp of garlic paste, and a tsp of turmeric to give it a lovely spicy kick, and at 16p a serving, you can have a big bowl.
This recipe came about when I was challenged to create an 8th day on Meal Plan 1 using remaining groceries. Whatever nuts you have in can be used in place of the peanuts. Or make a nut butter and spread it on
Delicious little patties with crispy bacon and ketchup. Or could be eaten cold in a lunch box, or use the same ingredients to make a soup
These little lentil balls are very tasty and could be used much like falafel. Very many flavour variations are possible
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.