Today I excelled myself.
From an old favourite recipe and by adding the last of some peppers, a handful of mushrooms and using the final of our 4 homegrown tomatoes, I made this:
250g lean (5% fat) minced beef £1.80
2 small onions (no big ones left in bucket) .10
remnants of green, red and yellow pepper (bottom of fridge) .10
half a dozen mushrooms (best before date 2nd Aug) .15
Home grown tomato plus one shop bought .10
2 cloves garlic minimal
2 stock cubes less than 5p
pinch italian herbs (test for Hubby’s digestion) minimal
1/3 packet cheap (20p for 500g) spaghetti pasta 7p tops
top: 2 angles of Hubby’s portion
(he said it was so good he could have eaten twice as much)
bottom: mine (no extra salad this time as all the speed food is included in the mix)
Final: our largest tomato prior to picking (not the one eaten today).
Not too much sauce, but what there was dribbled down our chins or flicked up to our cheeks on the spaghetti. The pasta I cooked today is so easy, just drop it in boiling water, bring back to the boil, cover with a lid and switch off the heat. Done in 10 minutes.