Based on this recipe and this recipe.

cost: £5 skill: easy serves: 4
you can overcook lamb, but you can’t over-roast it.  Put this in the oven or slowcooker for at least 4 hours to achieve falling-off-the-bone tenderness.

1-2 pound cheap lamb cuts or shoulder joint (you want it well-marbled)
2 cloves garlic, finely minced
1 T sea salt
2 T ground cumin
1 pinch paprika
1 t thyme
1 T olive oil
1 large yellow onion, sliced
2 medium bell peppers, seeded and sliced
2 large chili peppers, thinly sliced

Set the oven at 160C/gas mark 3. Combine garlic with the salt using a pestle and mortar. Mix in the cumin, paprika and thyme. Gradually add the oil so that you end up with a thickish paste.

Put the lamb into a baking dish and rub it all over with the garlic mixture, add about 1 C water, then put in the oven for 35 minutes. Baste the lamb with the liquid, then continue roasting for a further three hours, basting and turning the meat every half hour or so. If the juices are evaporating add a little more water.

Add sliced chili and bell peppers and sliced onion to the casserole and stir until coated with cooking juices.  Crack over with some black pepper.  Return to the oven for another hour until the onions and peppers are tender.  Serve over rice with a good spoon of the cooking juices


My own recipe.

cost: £1-2, less if you can get things from your own garden serves: 2

I can’t wait to make this again when the first tender wax beans appear!  Nasturtium leaves are strongly peppery.  If you don’t have them, you can substitute rocket, mustard, or other strongly-flavoured greens, or even some spinach and lots of cracked black pepper.

1/2 yellow onion
a small handful of green beans
3 fist-sized chestnut mushrooms
6-8 nasturtium leaves
1/4 t sage
4 eggs or 6 egg whites
olive oil
1/4 pack Blacksticks Blue cheese

Slice the onion and mushroom into thin pieces.  Cut the green beans into 1/2 inch and add all the vegetables to a pan.  Add sage, salt, and pepper.  Coat with some olive oil and sautee until just tender.  Remove from heat.  Finely chop the nasturtium leaves and add to the pan to wilt.

Whisk 4 eggs and parsley with a little water.  Pour into a heated oiled pan.  Keep lifting the edges and letting the egg mixture flow underneath until all the egg is cooked, but still glossy.  Place vegetable mixture onto one half of the omelette, top with crumbled Blacksticks, and fold over.  Serve immediately.


Mushroom-falafel!Mushroom-falafel!  (Yes, the exclamation point is necessary there.)  It doesn’t exactly roll off the tongue, I’ll admit.  But, what was I supposed to call it?  Mushlafel?  Falafshroom? See? Those are even worse sounding.  But, like the kid with the weird name who is so awesome that by the end of the year all the other kids also want to be named Kermit too, this mushroom-falafel is so fabulous it straight-up owns its name. I’m a little embarrassed …Read More

via Five And Spice

Oddly enough, I substituted instant falafel mix for breadcrumbs since I had it, which reduced the amount of egg required to hold everything together.  I also left out the mozzarella, since I had none on hand.

cost: £3 serves: 4

2 C diced mushrooms
1/2 C shallot or yellow onion, very finely diced
2 large cloves garlic, very finely minced
1/2 C cilantro, finely chopped
1/2 C fresh mint, finely chopped
1 t ground cumin
juice of 1/2 lemon
1 C instant falafel mix
1 egg
tzatziki sauce or garlic aioli, for serving (tzatziki recipe available on Five and Spice)
pitas or flatbreads, for serving
lettuce or spinach, chopped tomato, and sliced cucumber, for serving


via Five And Spice

Bacon Pancakes

I love pancakes and bacon, so much that I added the bacon right into the pancakes.   The result, pure awesomeness.  No joke, it is amazing.  Fruits and chocolate are nice in pancakes, but the real deal is bacon.  The smokey salty flavor goes great with the warm sweet flavor of the pancakes and maple syrup.

It may sound weird at first, but you need to try it.  It is awesome.   Bacon Pancakes  …Read More

via Savory Reviews

kicked up with three little words: Oak-Smoked Flour.

cost: £1 serves: 2

3-4 slices thick cut smoked bacon
1 C oak-smoked flour
1 C buttermilk or yogurt
1 egg
2 T vegetable oil
1 T sugar
2 t baking powder
1/4 t vanilla
pinch salt


via Savory Reviews

Alternately, you can pour into a dish and bake these in a hot oven if, like me, you don’t have a hob.

Based on this recipe; cornbread on this recipe.

cost: £5 serves: 4
use any type of beans you like, and adjust the spicy to suit your taste

bourbon chili
2 pounds minced beef and pork
6 slices smoked bacon, diced
1 medium onion, chopped
1 red pepper, chopped
1 tin diced tomatoes
1 tin kidney beans, drained
1 tin pinto beans, drained
2-3 T chili powder
2 cloves garlic, minced
2 t celery seed
1 t oregano
2 t black pepper
1 T worcestershire sauce
6 dashes chipotle Tobasco sauce
1/2 C tomato juice
1/2 C Maker’s Mark bourbon
1/2 C tomato paste

sweet cornbread
1 C flour (we used an oak-smoked flour because, why not?)
1 C yellow cornmeal
3 T honey
1 1/2 t baking powder
1/2 t salt
1 C yoghurt
1/4 C oil
1 large egg

Brown mince, bacon, onions and garlic until the bacon is slightly crispy. Put into a slowcooker and add all the other ingredients. Start on high heat until mixture comes to a boil, then switch to the lowest setting. Let go for several hours, stirring occasionally. Skim fat from the top each time before stirring. Add extra hot sauce and salt and pepper to suit your taste.

In a large mixing bowl, beat together the yoghurt, honey, egg, and oil. Sift in the flour, salt, and baking powder and mix. Add cornmeal and mix until smooth. Spread into a round cake tin and bake at 400 degrees F for 15-20 minutes, or until knife comes out clean. Cut into wedges.

Based on this recipe.

cost: £3-4 serves: 2
a good pre-game (or hangover) meal, as asparagus contains two chemicals that boost your body’s ability to metabolize alcohol

add some crumbled, crispy bacon if you need something stronger

2 servings of linguine
olive oil
2 T butter
1 bunch asparagus
3 medium chestnut mushrooms
1 clove garlic, minced
parmesan or other hard cheese (optional)

Chop the mushrooms and spread over a baking tray. Snap the woody bottoms off the asparagus stalks and discard. Snap the stalks into 1 inch pieces and spread over the baking tray. Drizzle over with olive oil, a pinch of salt, black pepper, garlic, and a sprinkle of sage. Put under a grill for about 10 minutes or until the asparagus tips just start to crisp and the mushrooms are cooked.

Cook the linguine, drain, and stir in butter. Plate up and top generously with the grilled asparagus and mushrooms. Serve with a little grated parmesan on top and add a few more cracks of pepper if you wish.

Based on the classic Niçoise Salad

cost: £4 serves: 1
a truly elegant working-night supper, and a great way to use up some leftover bits

1 fillet of River Cobbler
3 cloves of garlic, minced
1/4 C + extra olive oil
a handful of green beans
1 egg, boiled
a few olives
a handful of samphire
a few slices of tomato or cherry tomatoes
half a lemon
cracked black pepper
1 t honey

Put the fillet of cobbler and green beans on a baking tray. Drizzle over with olive oil and place under a hot grill for 7 minutes. Mix about 1 t of olive oil with 2 finely minced cloves of garlic. Take out the cobbler, flip over, and spread over with the garlic and oil and sprinkle with a little salt. Grill for an additional 7 minutes or until moistly flaky.

Mix together 1/4 C olive oil, the juice of half a lemon, honey, the remaining garlic, a pinch of salt, and black pepper into a dressing. Cut the egg into quarters. Arrange the fish and everything else on a plate and drizzle over with the dressing.