Keeping Kitchen Costs Down - Dinner for £0.45

Tonight I was very proud to be serving a tasty, nutritious, satisfying meal to Mr R but which cost the total sum of £0.45!  How did I do that?

Well, we had sausages, jacket potatoes, yellow courgettes and rainbow chard.

 

The sausages were turkey sausages and were a gift from a visit yesterday to Kelly Bronze Turkey Farm in Essex.

 

 

The courgettes were sauteed in a small amount of butter, salt and pepper and came from our allotment - free!

 

The Rainbow Chard was pan fried in a bit of olive oil and a tablespoon of sundried tomato paste with a little white wine.  The chard was grown on the allotment so free and the tomato paste an item in the goodie bag from last month's Food Blogger Connect conference.

The cost of this meal can be attributed to the bag of four baking potatoes I bought at the supermarket, originally priced £1.89 but reduced to - you guessed it - £0.45!

And for pudding we had Rachel's organic, low fat Mango yoghurt which was also sent to me for review. This is a creamy pot full of yoghurt with pieces of mango and low fat.

 

Thanks to Kelly Bronze Turkeys and Rachel's Yoghurt for their part in tonight's dinner.

Allotment Inspired Dinner

There are loads of 'Here's what I had for dinner' blogs but please grant me this one because I grew a good deal of the meal on my allotment!

I do feel quite proud of myself lugging my trug home full of produce that I took the time to sow in the greenhouse, re-plant outside, weed, water and generally look after.

I started planning the meal by taking some wild scottish haddock fillets out of the freezer which were sent to me a while ago by Fish Is The Dish and supplied to them by Delish Fish in Aberdeen. Even though this fish has been in my freezer it still tastes as fresh as the day it left the sea!

I just wanted simplicity itself with the fish so popped in on a grill pan, light brushing of oil, sea salt crystals with lemon from Falksalt and a sprinkling of mixed spiced that my sister sent me from North Carolina.  Under the grill for about 10 minutes whilst I got on with the stir fry.

 

Into my large frying pan I poured about 2 Tablespoons of rapeseed oil and gently started to fry the schallot that I had thinly sliced.

 

 

Next went in the thinly sliced courgettes (2) and peas from the allotment followed by the rainbow chard also thinly sliced. For some heat I added a large teaspoon of Gran Luchito Mexican chilli paste.

I stir fried this for about 5 minutes till tender and at the last 2 minutes I added two packages of chinese noodles (I got them reduced from £2.40 to 24p!) and about 2 tablespoons of light soy sauce and presto - a really fast and delicious supper topped with the fish fillets.

 

Mr R said he really liked the dinner even if he nearly broke his back digging earlier in the Spring - drama queen!!