I always remember loads of veg and good home cooking when I think of mealtimes as a kid. So, with a January budget to stick to and a new years resolution to eat more veg, me and mum grab a cuppa and chat through a typical weeks food from ‘the good ol’ days’ when anything that resembled granola was firmly meant for the budgie. I’m loving the retro shortcuts in this little lot! Make sure you stock up on them – recipes on links below.
SUNDAY – Roast chicken
Good sized chicken for a roast (this is going to make three meals), so spend out on a good quality free-range chicken. Serve with roast potatoes, carrots, Paxo stuffing balls, parsnips and Brussels sprouts (or the veg of your choice).
MONDAY – Leftover chicken and leek pie
Fry leek, onion and mushroom, stir through the leftover chicken and Campbell’s condensed mushroom soup. Fill a homemade pastry case with the filling. Crimp the top to seal. Brush with milk and bake. Serve with cabbage and mash.
TUESDAY – Chicken broth
Boil the chicken carcass, with stock (made from 1 oxo stock cube) and veg, such as potatoes, parsnips, swede, carrots, onion (whatever veg you have – or possibly buy a stew pack) add a little Bisto for colour and cornflour paste to thicken (if necessary). This definitely sounds free-style: ‘add soup – packet or canned, until you have an appealing colour!’
WEDNESDAY – 70s Spaghetti bolognese
(Italian In-Laws turn away now!) Make up a packet of (1 pint) Knorr minestrone soup with a little less water than stated on the packet. Fry off the mince with carrot and onion, drain off the excess fat. Stir through tomato purée. Add the minestrone soup, frozen peas (or sweetcorn) and mushrooms. Serve with spaghetti and grated cheddar.
Retro shortcut: Knorr minestrone soup
THURSDAY – 3 bears pies Fry off mince with diced carrot and onion. Drain excess fat. Meanwhile make up a Bisto paste (!). Put 2-3 dessert spoons of Bisto in a cup and stir through a small amount of water until you have a paste, add to the mince, stirring. Cook for 3-4 mins. Roll out homemade shortcrust pastry. Cut out 7-8 circles (using a saucer as a template). Fill one half of each pastry circle with the mince, fold over and crimp to seal. Bush with milk and bake. Freeze any leftover pies. Serve with mash and veg.
FRIDAY Grilled pork chops, tomatoes and chips (Friday treat).
SATURDAY Sausages with onion gravy, mash and cabbage.
The whole lot aside from store-cupboard staples, a packet of mince and a packet of sausages (which I already had) came to £33.10. I don’t think that’s bad! All meals will feed at least four – as there’s two of us I’ve included some freezer notes on some of the recipes. Very handy – I won’t need to cook hardly at all next week!