ELEANOR MAIDMENT's tips for delivering suppers from just £1 a guest
Feeling the pinch at the supermarket? The Canny Cook ELEANOR MAIDMENT’s tips for delivering delicious suppers from just £1 a guest this Spring
- It’s still possible to create a flavour-packed menu without spending a lot
- READ MORE: Chefs and food bloggers reveal how to whip up budget meals such as pesto eggs, gnocchi soup and crab cakes by using tinned goods
We’re all feeling the pinch as supermarket prices spiral, but it’s important not to let this take the pleasure out of cooking and entertaining. Spring is a wonderful time of year.
As the days get longer and lighter and more British-grown fruit and veg hits the shelves, I look forward to gathering family and friends around my table. And it is still possible to create a gorgeous, flavour-packed menu without spending a huge amount.
Meat, chicken and fish tend to hike food bills significantly. But that doesn’t necessarily mean you have to eat less of them, just be discerning about the cuts and varieties you choose.
Chicken legs are far better value than thighs, and brilliant for feeding a crowd in summer traybakes with seasonal vegetables and vibrant herbs and spices. If you prefer to use less chicken, bulk out the dish by adding a can of chickpeas or butter beans.
Budget-friendly mackerel is a delicious fish, packed with heart-healthy omega-3 fatty acids. It’s fabulous fresh and cooked on the barbecue. Smoked, it is great in salads and when tinned it’s a store-cupboard standby.
We’re all feeling the pinch as supermarket prices spiral, but it’s important not to let this take the pleasure out of cooking and entertaining. Spring is a wonderful time of year
Last month the ONS (Office for National Statistics) reported that frozen berries had been added to the nation’s shopping basket for the first time. Why? Because they are such good value all year round.
When combined with a shop-bought tart case (a true saviour for last-minute entertaining) and a creamy filling (mascarpone works well, or whipped cream or ice cream), you have an effortless dessert that tastes sublime and looks great.
Tips for entertaining on a budget
Always have fresh lemons to hand. In Europe we tend to consider salt and black pepper as the standard seasoning, but salt and a squeeze of lemon juice is often far more effective for adding depth of flavour.
This doesn’t mean the food will end up with a citrussy tang (you’re only adding a few drops, after all). It’s more that the acidity will help bring out and sharpen flavours, and add a lovely brightness. Try it next time you’re seasoning a dish.
Planning ahead is the best way to keep bills down. Impromptu gatherings may be fun but a well-organised meal is the best way to keep finances in check. This allows you to come up with a budget-friendly menu, have time to shop around for the best prices, and will give you a chance to think about what is already stored in your freezer and cupboards.
Those breadcrumbs you froze a few months ago? Turn them into a crunchy topping for a mozzarella and tomato salad. I also check my cupboards for lingering bottles of spirits, too, to turn into a sprightly cocktail to serve on arrival.
Pre-rolled puff pastry sheets will get you out of a tight spot for last-minute entertaining. They are inexpensive, versatile and will happily sit in the freezer until needed. Turn them into cheese straws for a party snack or a savoury tart topped with pesto, roasted vegetables and goat’s cheese: a perfect impromptu lunch for guests.
Alternatively, go sweet with summer fruits and sweetened ricotta, or even use it as the base for the blueberry, lemon curd and mascarpone tart recipe opposite. Buy all-butter puff if you can, as the flavour is better.
Don’t overlook canned legumes, beans and pulses. They may not have the wow factor on their own but are some of the most wholesome and inexpensive ingredients you can buy. I zhuzh them up before adding to salads by rinsing and draining, then frying them in olive oil with crushed garlic, salt and a squeeze of lemon juice.
They are also perfect for bulking up dishes so you can spend less on meat and fish: chickpeas are great in chicken traybakes, cannellini beans in summery fish stews and canned lentils can be added to beef mince before making burgers.
Fresh herbs can really elevate dishes, adding a flash of freshness, colour and vibrancy. There’s no denying fresh basil can transform tomatoes or that tarragon and chicken are a blissful match.
It’s easy to grow your own herbs — you just need a sunny window sill. If you are buying packs of cut herbs (basil, parsley, coriander, mint), stop them spoiling quickly by trimming the stems and placing the herbs upright in a glass with 2-3cm of water. Store in the fridge, changing the water every few days.
Try seasonal specials
When British fruit and vegetables are abundant in peak season, prices should fall — so be flexible when you’re shopping for your party menu and adapt according to what is on special offer.
Perhaps courgette would work just as well as asparagus in the tart you’d planned, or blackberries will make a happy swap for strawberries on a pavlova?
Turn waste into wonder
Salad leaves often feature in lists of the top five most-wasted foods in our kitchens.
Who hasn’t found some sorry-looking wilted leaves in the back the fridge? Rather than chucking them away, turn them into an impressive dish. Lettuce and potato soup just sings of summer simplicity and can be served hot or chilled.
Rocket leaves can be whizzed into delicious pestos to serve on pasta or spread over bruschetta-style toasts.
Little gem leaves make brilliant canape cups for parties. I usually fill them with prawn cocktail or a bulgur wheat, cherry tomato and feta salad.
Mackerel, beetroot and lentil salad
Smoked mackerel is an affordable way to get fish into your diet. You could use tinned mackerel to lessen the cost.
Smoked mackerel is an affordable way to get fish into your diet. You could use tinned mackerel to lessen the cost
Feeds 6 as starter (or 4 as main course).
Price per person: £0.97 (prices at Tesco)
390 g tin lentils 58p
2 oranges, 70p
160 g beetroot or bistro salad, £1.30
260g hot smoked mackerel, £3.25
Heat 3 tbsp olive oil in a large frying pan over high heat. Add two crushed garlic cloves and the drained and rinsed lentils. Fry with a good pinch of salt for about five minutes, stirring regularly, until starting to turn a little crisp.
Squeeze over juice of an orange and fry for a minute more, then set aside. Peel second orange, remove skin from around the edges and cut into segments.
Arrange salad leaves, lentils and orange segments on plates or over a large platter. Flake the mackerel over the top. Drizzle over a little more oil and grind over some black pepper to serve.
Wilted salad leaves: Delicate leaves such as rocket can be whizzed into pestos to serve on pasta or spread over bruschetta-style toasts.
Traybaked paprika chicken
This is a gloriously summery one-pan recipe. Buy free-range chicken if your budget allows.
This is a gloriously summery one-pan recipe. Buy free-range chicken if your budget allows
Feeds 6
Price per person: £1.33 (prices at Sainsbury’s)
2 tbsp sweet smoked paprika, £1.10
2 kg chicken legs, £4.18
1 kg new or mini potatoes, £1.20
3 sweet peppers (red, orange or yellow), £1.50
Preheat oven to 200c/180c fan/gas 6. Mix 1 tbsp olive or vegetable oil, the paprika and two crushed garlic cloves in a big mixing bowl with lots of salt and pepper (if you have it, add zest of a lemon too).
Separate the chicken legs into thighs and drumsticks. Add chicken to the bowl, coating pieces in the marinade. Set aside while you prepare the vegetables (or marinade for up to four hours).
Halve the new potatoes and de-seed and cut the peppers into wedges. Place in a large roasting tin with 2-3 onions (ideally red), cut into wedges. Toss together with 2 tbsp olive or vegetable oil and season.
Arrange chicken on top of vegetables, then roast for 25 minutes. Remove from oven, stir the vegetables and baste the chicken in the juices. Roast for another 25 minutes.
Lift chicken out of the tin to rest, stir vegetables and return to the oven for 5-10 minutes to crisp up. Serve the chicken and roasted vegetables with aioli and a crisp green salad on the side.
Blueberry, lemon and mascarpone tart
This tart can be thrown together in 15 minutes and makes a vibrant finale to a spring meal. In summer you can use fresh berries instead of frozen, if preferred.
This tart can be thrown together in 15 minutes and makes a vibrant finale to a spring meal. In summer you can use fresh berries instead of frozen, if preferred
Feeds 6
Price per person: £1.01 (prices at Asda)
250 g frozen blueberries, £2.40 l 250 g mascarpone, £1.80
1 sweet pastry tart case, £1.10
3-4 tbsp lemon curd, 76p
Place frozen berries in a saucepan with 1 tbsp caster sugar. Heat gently until berries have defrosted but are holding their shape and sugar has dissolved. Cool for at least 5 minutes.
Use a wooden spoon to lightly beat mascarpone with 1-2 tbsp warm water to loosen. Spread over tart case. Top with lemon curd and use a spoon to ripple together with the mascarpone. Pile blueberries on top of tart and slice to serve.
Store-cupboard checklist
You will need these essential ingredients for the recipes on this page: onions, garlic, lemons, olive or vegetable oil, caster sugar, salt and pepper.
- Prices for recipes correct at time of going to press.
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