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Cooking on a Budget Blog & Recipes

Here's all the delicious recipes we have made from 9th November 2023 - 18th January 2024 on the cooking on a budget course ran by ATTFE at The Social Action Hub!

Session 1 - Vegetarian Spaghetti Bolognaise



1 tbsp olive oil, or another cooking oil

1 small onion, chopped

1 carrot, finely chopped

1 garlic clove, crushed

200g frozen vegetarian mince

1 bay leaf

250ml passata

½ vegetable stock cube

50ml milk

1 tsp dried basil

125g dried pasta



1.    Chop the onion and carrot. Crush the garlic.

2.    Heat the oil in a pan and gently fry the onion and carrots until the onion is starting to soften. Stir in the garlic and vegetarian mince and fry for a couple of minutes.

3.    Add the bay leaf, dried basil, passata, vegetable stock cube and 100ml water, bringing everything to the boil.

4.    Turn down the heat and simmer for 20-30 minutes until the veg is tender and disappearing into the tomato sauce.

5.    Weigh pasta and add to a pan of boiling water. Turn down and leave to simmer for 10-12 minutes.

6.    Add the milk and then cover with a lid and cook for 5-10mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens.

7.    Drain the pasta and serve, adding the vegetarian Bolognese on top.

Session 2 - Jallof African Rice Dish



130g basmati rice

1 red pepper, thinly sliced and deseeded ½ white onion

1 garlic clove

1 tsp ginger puree

1 tsp dried chilli flakes

1 tbsp vegetable oil

20g tomato puree

1 bay leaf

1 tsp dried thyme

1 tsp curry powder

Pinch of ground pepper

350ml stock ( chicken or vegetable)


1. Chop the pepper and onion.

2. Add the oil to a pan and heat. Warm the tomato puree for 1-2mins, stirring often.

3. Add the peppers, onions, ginger, garlic and chilli for 5 mins.

4. Next add the other herbs and spices - bay leaf, thyme, curry powder and ground pepper. Fry for a further minute or two.

5. Weigh out rice and add straight to oven dish. Add in the tomato mixture and stir before pouring over the stock.

6. Cover the dish and bake for 30 minutes.

Session 3 - Sweet Potato Mince Pie



300g sweet potato

1tbsp oil

1 small onion, finely chopped

1 garlic clove crushed

1 small carrot, finely chopped

1 celery stick, chopped

250g beef mince

1tbsp tomato puree

100ml passata

1tsp thyme

1 bay leaf

25ml milk

1tbsp butter




1.       Chop the onion, carrot and celery stick.

2.       Heat the oil in a pan and add mince to brown.

3.       Add onion and allow to soften. Add the garlic.

4.       Place the vegetables, herbs, tomato puree and passata to the pan. Allow to simmer and cook on a low heat for 20mins.

5.       Meanwhile, peel and chop sweet potatoes. Place in a pan and simmer until soft.

6.       Mash sweet potato and stir butter through.

7.       Once mince has cooked, add milk and place into an oven proof dish.

8.       Top with sweet potato mash. Spread to all corners of the pan so the mince is covered.

Place in an oven for 20-30mins until the top begins to brown.

Session 4 - Cajun Chicken Pasta



1tbsp olive oil

2 chicken breasts (or 4 thighs) cut into pieces

1 large carrot

4 sliced mushrooms

1tbso Cajun-style seasoning

200g chopped tomatoes or passata

1 stock cube (chicken or veg)

200g pasta

75ml double cream


1.       Dice the carrot and thinly slice the mushrooms. Place in a bowl.

2.       Slice the chicken.

3.       Heat the oil in a large frying pan and then add the chicken. Fry for 6-8 minutes. Stir occasionally to ensure it is golden all over.

4.       Add in the garlic (sliced or crushed) and scatter over the Cajun seasoning. Stir so that the chicken pieces are evenly coated.

5.       Add in the chopped vegetables.

6.       Tip in the tomatoes, a quarter of a glass of water and the stock cube. Stir and bring to a simmer and cook for 5 mins.

7.       Meanwhile, cook pasta in a separate pan.

8.       Stir the cream into he chicken and continue to simmer gently.

9.       When the pasta is cooked, drain and stir into the chicken mixture.

10.   Serve and enjoy.

Session 5 - Yule Log




100g sugar

65g self-raising flour 40g cocoa powder 1tbsp sugar Buttercream-

75g butter

175g icing sugar 3tbsp cocoa powder 1tbsp milk


1. Whisk the 4 eggs until they are pale.

2. Add an the other cake ingredients (other than 1tbsp sugar) and stir together.

3. Pour the mixture into a lined tin and bake for 10-12 minutes in a preheated oven (190 degrees).

4. When cool enough to touch turn out the cake onto a sugared piece of baking paper. Roll the sponge lengthways. Leave the sponge to cool rolled up.

5. Make the buttercream by creaming the butter and mixing this with the idng sugar, cocoa powder and milk.

6. Unroll the sponge and spread around 2tbsp buttercream on one side and roll it back up.

7. Cut a section from the end and using some buttercream stick this onto one side of the log to form the branch.

8. Using the rest of the butter cream cover the log. Drag a fork through t create the log effect.

Session 6 - Thai Red Curry



1tbsp vegetable oil

1 small onion chopped

2tsp thai red curry paste

Small butternut squash

200ml coconut milk

100ml vegetable stock

70g green beans (frozen suitable)

Coriander leaves



1.       Peel a dice the butternut squash.

2.       Dice the onion and chop beans into bitesize pieces.

3.       Heat the oil in a pan. Fry the onion for 5minutes until softened. Stir in the red curry paste.

4.       Add the squash, coconut milk and stock. Simmer for 15 minutes, or until the squash is softened. After 10 minutes of cooking add in the green beans.

5.       Serve with rice or noodles and add coriander to the top.

Session 7 - Singapore Rice & Chicken



135g rice

¼ red pepper

1 clove garlic

3 spring onions

1 egg

1tbsp oil

3/4tsp mild curry powder

1tsp garam masala

¼ tsp chilli flakes

100g cooked prawns or cooked chicken

50g frozen peas

1tbsp soy sauce



1.       Chop the pepper into slices, slice the spring onion and finely chop the garlic.

2.       Whisk the egg in a bowl.

3.       Heat the oil and then add the peppers, spring onion and garlic for a few minutes.

4.       Add the spices, salt and frozen peas to the pan and cook for around 5 minutes.

5.       Place the cooked vegetables into a bowl. Using the same pan boil the rice according to the packet instructions.

6.       Once rice is cooked add the vegetables back in, add in the cooker prawns or chicken and allow to warm through.

7.       Create a space in the pan and add an egg. Allow it to cook for a minute before stirring through the rice mixture.

8.       Finally mix through soy sauce and serve.

Thank you ATTFE for this amazing opportunity!

Keep an eye out for upcoming ATTFE courses... soon to come!

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