The weather has certainly changed, although I do consider November to technically be in autumn things have started to get much wintrier. With ice in the mornings, digging scarves and hats out of the drawers and the fire blazing it’s definitely the time of year for soup. The more filling and comforting the soup the better and my autumn vegetable minestrone is exactly that; a restorative bowl of loveliness. Filled with six different vegetables including beans to bulk it all out it’s simple, speedy, cheap and delicious.
Easy White Bean Stew with Purple Sprouting Broccoli
Wholesome food always makes you feel good; it’s made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It’s quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg not only makes the best of what’s around but means it’s super cheap to cook up too, feeding four people for around £4.50 (most of what I used was organic too!).
Creamy Chicken, Leek and Mushroom Pasta Bake
This is the first of a series of recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken, Leek and Mushroom Pasta Bake.
You will need (for four):
Leek, Cheese and Potato Pie
Ingredients
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You will need (for a pie for four):
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1 medium potato, peeled and in small cubes
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£0.20
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1 large leek, finely sliced
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£0.50
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1 tbsp plain flour
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£0.02
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75ml milk
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£0.05
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125g strong cheddar cheese, grated
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£1.00
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Small handful chopped chives
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£0.20
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Salt and pepper
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£0.02
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Small knob of butter plus extra for greasing
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£0.10
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Milk for brushing
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£0.02
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Readymade and rolled shortcrust pastry
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£1.50
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Total
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£3.61
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Method
Boil the potatoes and cook for 7-10 minutes or until tender then drain and put to one side. Fry the leeks on a medium heat in a little butter for around 10 minutes, until softened, then add the flour. Cook for a minute then add the milk and stir well while heating to make a thick sauce. Add the potato, cheese, chives and salt and pepper to the cooked leeks. Preheat oven to 180C and lightly grease a pie dish with butter. Take two thirds of the pastry and line the pie dish. Trim any excess pastry, prick the base with a fork, line with greaseproof paper then fill with baking beans or rice and bake for 12-15 minutes then remove the beans and greaseproof and return to the oven for 2 more minutes. Pour the filling into the pastry case. Brush the edge of the pastry base with milk and roll out the remaining pastry. Top the pie with the pastry and press the pastry well onto the pastry base. Trim any excess and brush the top with milk.Cut a slit in the top of the pastry then put back into the oven for 25-30 minutes or until golden brown.
The leeks and chives in this give a brilliant green colour to the pie so it’s not all beige. I liked that the filling wasn’t too wet and stodgy but you could clearly see and feel the potato and leek. Comfort food is always welcome, particularly when it’s mostly carbohydrate based and this was my perfect dinner on a rainy evening this week. Not only exactly what I wanted but also a bargain for four people. You could of course make your own pastry but when I’m as busy as I am now, readymade and rolled is my best friend.
Luxury Leek and Potato Soup with Homemade Soda Bread
Ingredients
| You will need (for two big bowls of soup): | |
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1 medium onion, sliced
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£ 0.10
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2 large leeks
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£ 0.90
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Large knob of butter
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£ 0.15
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2 large potatoes (around 500g)
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£ 0.50
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100ml double cream
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£ 0.40
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850ml vegetable stock
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£ 0.10
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Small handful chives
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£ 0.25
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Salt and pepper
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£ 0.02
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For the soda bread:
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300g spelt flour
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£ 0.66
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10g baking powder
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£ 0.06
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5g salt
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£ 0.01
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230ml buttermilk
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£ 0.75
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Total
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£ 3.90
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method
Wash the leeks and then slice them thinly. Heat the butter in a saucepan on a low to medium heat and fry the onion and leeks for around 15 minutes until softened but not brown. Peel and dice the potato then add this to the leeks and put the lid on the pan. Leave the potatoes to soften for around 10 minutes.
Add the stock to the pan and bring to the boil. Boil with the lid on until the potatoes are tender then add the cream and some salt and pepper. Let the soup cool down before blending the soup until smooth. Return to the pan to warm through and then chop up the chives and use them to top the soup.
Vegetable Patch Recipes
I can go into Sainsbury’s and pick up four chicken breasts for £6. Not the extra special ones, not the organic ones, just the standard ones. My alternative is to go to the farmer’s market and pick up two whole chickens for £10. These are free range chickens and I would still get four chicken breasts but I would also get four drumsticks, four wings, four thighs and two carcasses for making beautiful stock with. It’s a no brainer really.
Chicken and Vegetable Pie
This is a perfect recipe for the long Easter weekend break. It’s a celebration of Spring vegetables in the best wrapping of all…pastry. This chicken and vegetable pie is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.
Ingredients
You will need (for one large pie to serve 4-6):
- 1 whole chicken
- 1 large onion, chopped
- 1 leek, sliced
- Knob of butter
- 3 carrots, peeled and sliced
- Handful kale, stalks removed and leaves sliced
- 1 small glass white wine
- 300ml double cream
- 1/2 chicken stock cube
- 2 bay leaves
- Salt and pepper
- Readymade shortcrust pastry
- 1 egg, for brushing
Start by frying the onion and leek in some butter until softened in a large pan. Add the chicken and fry for a few more minutes. Add the glass of wine and cook until almost completely gone and then add the cream and the chicken stock cube. Add the carrots, kale and bay leaves and season. If it is looking a little dry add some water. Leave the mixture simmering for 10 minutes or until it is as thin or thick as you like it.
Jerusalem Artichoke and Leek Soup with Collar bacon
I can see how some might think I’ve recently become obsessed with soup. This is not true but it seems the most appropriate thing to slurp in January. One thing I am obsessed with is Jerusalem artichokes.
Despite their unsociable side effects they are one of my absolute favourite vegetables. Unfortunately I can never seem to get my hands on them or they all get snaffled up by abdominally superior individuals before I can get to them. When I can get them though I always do.
I wrestled for my ugly roots knowing full well they were going to be blended with some leeks. I managed to get 400g of artichokes and 2 leeks. It cost me £1.50. This dish ended up serving four people a light lunch. Bargain.
Celeriac, Leek and Apple soup
A new year and many resolutions to break. I decided to start with good intentions however with a fresh, earthy and filling soup.
It had three main ingredients; celeriac, leek and apple. To be frank and somewhat rude, the celeriac is not a looker. If you’ve been through life without the celeriac, please overlook its brutal looks in favour of its wonderful flavour. My apple was half a Russet and half a Kentish somethingorother and rather strikingly large. My leeks were still covered in mud and had a little frost still left from picking in the green ends.
The Farmers’ Market can offer these things in a way that nothing else can. It is for vegetables like this and a hundred other reasons why I love it so much.
Beef, Vegetable and Red Wine stew
Ingredients
What you will need (for four to six portions):
- Braising steak (at least 500-750g)
- Seasoned flour
- Vegetables of your choice – carrots, swede, onions, leeks, pasnips – a few good handfuls of each
- Potatoes – 4-6 medium
- Red wine (1 small glass)
- Stock (750ml)
- Oil and seasoning
Method
Cut up the steaks and roll them in seasoned flour. Fry them in a pan that you can also then put in the oven. Keep all the goodness in one place. I am not fortunate to own one of these modern day contraptions.
Get chopping! It’s not that bad once you get going and you get lots of goodies to go straight into the compost bin. It’s true when they say you don’t get something for nothing.
Into my cauldron of lusciousness I added a healthy (large) glass of red wine, a stock cube (I know, I’m sorry) and some water. I threw in a bay leaf for good measure and a load of seasoning. I find when I think I’ve seasoned enough, I season some more.
