cheap recipe – #ThisGirlEats

RECIPE: Beans, Greens & Eggs | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than £1 per person.
What are the benefits? This beans, greens and eggs recipe makes a really great vegetarian meal (and you could substitute the eggs with scrambled tofu for a vegan alternative), is at least three of your five a day, and is a great source of plant-based protein.

It’s June, a time of year when we’re supposed to be seeing sunny days and warm evenings – not that you’d know it with the rain we’ve been having!

Anyway, when the summer months start to roll around, many of us feel like a light, fresh meal hits the spot more than those heavy, hearty dishes we love in the winter. I’m the same, I definitely prefer to keep things on the lighter side when it’s hot outside – but that doesn’t mean I just want to live off of salad and cous cous for the next three months!

I still want proper cooked meals (ya gal gets hungry!) but something nutritious rather than stodge, and something that tastes fresh – even if most of it comes from tins like this one!

This recipe – a bed of lightly spiced tomato beans mixed with spinach and topped with fried eggs – is surprisingly filling but, because of the flavours involved and the fact that most of this dish is made up of vegetables and beans, it’s not too heavy.

I’ve used chopped tomatoes, cannellini beans and spinach all from tins because it was the cheapest option for me. You can use fresh ingredients if you’d prefer, but I promise you won’t feel short-changed if you use the tinned versions – it still tastes great.

*Tomatoes, cannellini beans and spinach topped with fried eggs*

INGREDIENTS
1 Large Onion, Chopped
400g Chopped Tomatoes
400g Cannellini Beans, Drained
Tin of Spinach Leaves (approx. 400g), Drained
1 tsp Tomato Purée
4 Eggs

SEASONING
Without a good dose of seasoning this recipe could easily be quite bland; to make sure that doesn’t happen, add a whack of garlic in with the onions (dried or fresh, either is fine), a little paprika and chilli (I use dried chilli flakes), a generous helping of mixed herbs, a touch of salt and loads of pepper.

HOW TO MAKE BEANS, GREENS & EGGS

1. In a large pan with a drop of oil or cooking spray, fry the onions and garlic for a few minutes until they begin to soften.

2. Pour in the chopped tomatoes and cannellini beans, add the tomato puree, and season with mixed herbs, a pinch of paprika, a few dried chilli flakes, plenty of black pepper and salt. Simmer on a gentle heat for 20 minutes, adding in a splash of water if necessary.

3. Heat up a small amount of oil or cooking spray in a frying pan, crack in the eggs, reduce the heat and fry until cooked – should take around 5 – 7 minutes.

4. For the final 5 minutes of cooking, add the spinach in with the tomatoes and beans and stir through.

5. Serve up the tomato, beans and spinach and top with the fried eggs straight from the pan.

RECIPE: Quick ‘n’ Easy Bacon Mac ‘n’ Cheese | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than 50p per person.
What are the benefits? This quick ‘n’ easy bacon mac ‘n’ cheese recipe is relatively low in both sugar and salt but very high in calcium.

I’m not gonna lie, this definitely isn’t my most nutritious recipe to date. I mean, it’s mac ‘n’ cheese with bacon – what did you expect?!

Okay, sure, so it might not be packed with your five a day, completely fat free, bla bla bla. It’s not a recipe bursting with obvious health benefits; but that doesn’t make it “bad”. In my world, bad food doesn’t exist.

There are so many other great things about tucking into this dish, like:

It’s so comforting, like a big, cheesy hug on a plate that sometimes you just need.
Its flavours aren’t too big or bold, making it perfect for introducing kids to fresh, home-cooked meals.
You can swap most ingredients for alternatives (we used facon – fake bacon – and soy milk, still tasted great) to make vegan and veggie versions.
You only need to keep an eye on it for 15 minutes before slinging it into the oven to do most of the work, so it’s not too much effort.

See, this food is good for you in so many others ways – mostly, your tastebuds!

Ovenproof dish full of bacon mac 'n' cheese topped with breadcrumbs — *Ovenproof dish full of bacon mac ‘n’ cheese topped with breadcrumbs*

INGREDIENTS
300g Macaroni Pasta
4 Rashers of Bacon (fat trimmed off if possible)
1 Mug of Grated Cheese (reduced fat if possible!)
1 Mug of Milk
1 tbsp Plain Flour
1 tsp Butter or Spread
1 Slice of Bread (left out for a little while to go stale if possible)

SEASONING
The cheese sauce is pretty straightforward, but there are a couple of sneaky pinches of seasoning that really help bring it to life. In the pan with the cheese and flour, add a touch of paprika, mixed herbs, salt, pepper and a little mustard if you’ve got some – trust me, even if you aren’t a big fan of mustard it really makes a difference! I also added some garlic, salt and pepper in with the onion and bacon (but only a tiny bit of salt because the bacon is quite salty already!).

HOW TO MAKE QUICK ‘N’ EASY BACON MAC ‘N’ CHEESE

1. Bring a large pan of salted water to the boil and cook the macaroni according to packet instructions (mine took 13 minutes, check yo’ own packet).

2. Meanwhile, fry the onion and bacon in a pan for 10 minutes on a medium-low heat with some garlic, salt and pepper until the bacon is thoroughly cooked (the same timing applies when using facon, i.e. veggie bacon).

3. For the last 5 minutes while everything else is cooking, stir (most of) the grated cheese, flour, paprika, salt and pepper together in pan, pour in the milk and butter, place on a low heat with a pinch of mixed herbs and a teaspoon of mustard, and stir continuously until the sauce thickens.

4. Drain the pasta, combine with the onion and bacon, and then pour over the sauce. Stir until everything is mixed together.

5. Pour the whole lot into a large ovenproof dish, crumble up the slice of bread to make breadcrumbs and sprinkle over the top with the last of the cheese, and bake for 15 – 20 minutes.

RECIPE: Easy Peasy Shepherd’s Pie | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? The ingredients in this shepherd’s pie allow for at least one of your five a day along with being low in sugar and loaded with antioxidants.

Why haven’t I knocked up a shepherd’s pie recipe before?! I’ve been eating it my entire life and it’s one of the very, very few recipes that my whole household will happily wolf down to this day.

It’s just brilliant comfort food, isn’t it? Piles of creamy mash, rich mince and earthy vegetables; it’s the epitome of British cuisine, hideously underrated (in my opinion) and something this little island should be very proud of – which is a rarity when it comes to us Brits and our food!

f8cd5b247dc6404225dfc374583f5332 — *pinterest.com*

I first learnt how to make shepherd’s pie from an old uni cookbook. I’ve changed things up since then, but still tried to stick with the original recipe’s same simplicity; minimal ingredients, minimal costs.

This dish cost me just shy of 75p per person; however, this can vary. If you want to reduce fat you can opt for the low-fat mince but, be warned, it’ll set you back around £1.10 per person. For a cheaper way to keep prices low, try using meat-free mince – most supermarkets do their own brand versions now and it could bring this recipe down to just 65p per person, so it’s worth considering.

At this point you might be thinking, okay, sure, shepherd’s pie is great and everything, but what are the nutritional benefits? Well, there are some in there, hidden away between layers of mash and mince. Did you know, for example, that potatoes are bursting with antioxidants which help keep our bodies fit and healthy? Also, shepherd’s pie is low in sugar, goes towards your five a day, and is a great balance of carbohydrates that leave you feeling full.

Oh, one more thing – I know shepherd’s pie is meant to be made with lamb and cottage pie with beef, but I only ever knew of shepherd’s pie growing up and honestly can’t be bothered to faff about with the difference now!

INGREDIENTS
4 Large Jacket Potatoes, Peeled & Cubed
500g Mince (low fat if possible, or meat-free alternative)
2 Small Onions, Chopped
2 Carrots, Chopped
1 tbsp (heaped) Gravy Granules
1 Beef Stock Cube
1 Mug of Water

SEASONING
As always, you want to throw in a few dried garlic flakes (fresh if you’ve got it) with the onions, and then season the meat with mixed herbs, salt and pepper. For the mashed potatoes, again, you’ll want a good dose of salt and pepper, along with some dried parsley.

So, this is how I did it…

1. In a large pan of salted water, add the peeled potatoes. Bring to the boil, then simmer for 15 – 20 minutes, until the potatoes are soft.

2. Meanwhile, add the garlic, onion and carrot to a large frying pan and cook for a couple of minutes, then add the mince and fry until browned.

3. Add to the frying pan one mug of water, then the gravy granules, stock cube and mixed herbs. Simmer for around 15 minutes, until the mince has cooked through and most of the liquid has gone – but make sure it doesn’t dry out.

4. Drain the potatoes, season with salt, pepper and parsley, and mash with your choice of butter, spread or milk. I usually start mashing with a tablespoon of spread and top it up with small splashes of milk as I go.

5. Pour the mince filling into a large ovenproof dish, top with the mashed potatoes and bake in the oven for around 20 minutes. Split into four, serve and enjoy!

Tips & Tricks

It’s really easy to make this suitable for vegetarians; simply swap the mince for a meat-free alternative, use onion or vegetable gravy granules instead of beef and change the meat stock cube for a vegetable one. Done!

Sprinkling a little cheddar cheese in with the mashed potato (and then a little more on top of the mash just before it goes in the oven if you fancy it) is a delicious addition. A small teaspoon of English mustard in the mash also adds great flavour.

If you can’t spare any butter, spread or milk for the potatoes, just add splashes of water at small intervals while you mash instead. It probably won’t be as creamy, but it is a great money-saving tip.

RECIPE: Frozen Vegetable Soup | #ThisGirlEats

Serves: 6
How much does it cost? This recipe cost me less than 25p per person.
What are the benefits? One bowl of this soup has three of your five a day, is great for veggies and is a brilliant low carb lunch.

I’m so, so excited to bring you this recipe! I might be the only person in the world who has EVER been excited about soup, but there you go.

I really tried to think about #ThisGirlEats when I created this recipe. I took into consideration three main things…

Is it healthy? YES! Lord, yes. Soup is often thought of as a healthy go-to, but it can be very high in salt. Here, you know exactly what goes into it – vegetables, stock and seasoning. That’s it! Plus, in just one bowl, you’ve got at least three of your five a day.

Is it cheap? This is always subjective. “Cheap” to some isn’t “cheap” to others, I know that. But, generally speaking, this is very low-cost at around 24p per serving. Get yourself a budget bag of frozen veg, the cheapest tin of chopped tomatoes you can find, a plain ol’ onion, and you’re golden! Add more water, stretch the soup even further. With the seasoning, you can basically season however you like; remember, I only ever make suggestions. Do your thing with whatever you’ve got!

Is it accessible? Frozen vegetables are still vegetables, people! And, sometimes, for those who are disabled and find shopping for fresh veggies and then prepping them tricky, or big families with lots of mouths to feed and not much time to do it in, frozen vegetables are a lifesaver. Most of the other ingredients are tinned, have long shelf lives and can be found in most stores.

I’m really proud of this one, not only because it hits the nail on the head of what my food is all about but it also tastes de-li-cious. Honestly. It’s scrumptious.

INGREDIENTS
1 Large Onion, Chopped
1kg Bag of Mixed Frozen Vegetables
400g Tin of Chopped Tomatoes
1 Vegetable Stock Cube
2 tsp English Mustard
1 tbsp Tomato Purée
1 tsp Butter / Spread / Margarine / etc.

SEASONING
Frying some dried garlic flakes with the onion (or fresh garlic, if you’ve got it) and adding in a little cumin and ground coriander give the soup a great earthy flavour. Of course, the salt and pepper help bring the vegetables to life, and spruce up with mixed herbs towards the end.

So, this is how I did it…

1. Use a large frying pan or stockpot and gently fry the onion and garlic until the onion begins to soften.

2. Add one litre of water to the pan and throw in the frozen vegetables, chopped tomatoes, a crumbled stock cube, tomato purée, mustard and butter. Season with cumin, ground coriander, salt, pepper and mixed herbs and gently cook for around 10 minutes, until the vegetables have cooked through.

3. Remove from the heat. Now, you can serve it up right away and demolish a chunky bowl of soup, or you can do what I did – leave to cool, pour into a blender or food processor and blitz until it reaches the perfect consistency (mine is thick and mostly smooth, but with a few vegetable lumps and bumps) and reheat to eat.

Tips & Tricks

If your soup is looking a little watery, sprinkle in just a little pinch of plain flour until the consistency is thicker.

Chopped tomatoes can become a bit acidic sometimes. If you find that’s the case and want the base of your soup to be less sharp, a tiny teaspoon of sugar will balance out the flavours.

Versatility is key here – use whatever vegetables you want. Add more, add less. Swap, chop and change. Mix it up!

RECIPE: Chickpea Chilli | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? This chilli is packed with goodness bringing in a whopping four of your five a day, is low in fat and is a great vegan recipe.

Christmas followed by a weekend trip to Belgium – the home of chocolate, chips and waffles – was only going to mean one thing: some serious eats.

I binged on the festive treats and feasted on a traditional turkey dinner over Christmas and drank my body weight on New Year’s Eve, then sobered up for a few days just in time to jump on the Eurostar and indulge some more. It’s been a great month for my tastebuds, but not so great for my health.

I’ve noticed my skin starting to break out and a definite feeling of lethargy and I’m sure the recent lack of good nutrition is to blame. One of my goals this year is to adopt a long-term and consistently healthier lifestyle and benefit from it so, now our holidays are over, it’s time to really put that into practise.

Luckily, my first recipe of the year is perfect for just that. It’s brimming with chickpeas, veggies and beans, with a little spice to help unblock a stuffy nose (something I’m constantly stuck with this time of year) and all the rich flavour of a classic chilli.

Coming to just over a pound in our local supermarket for two large portions, it’s also great for that tight January budget.

INGREDIENTS
400g Tin of Chickpeas
1 Large Onion, Chopped
1 Bell Pepper, Chopped
1 Carrot, Sliced
400g Tin of Chopped Tomatoes
400g Tin of Kidney Beans

SEASONING
Heat a generous helping of garlic at the start of cooking along with the onion and carrot, then throw in plenty of paprika, cumin and cinnamon a little later. Add a touch of salt and pepper, and a few chilli flakes for a nice kick.

So, this is how I did it…

1. Using a small drop of oil or cooking spray, fry the garlic, onion and carrot together in a large pan for a couple minutes, just to soften them up a little.

2. Drain the tin of chickpeas and add them to the pan, along with the pepper and chopped tomatoes. Season with paprika, cumin, cinnamon, chilli flakes, salt and pepper.

3. Leave to simmer gently for 15 minutes.

4. Drain the kidney beans and throw them in for the final 5 minutes of cooking.

Tips & Tricks

For a richer flavour, add in a teaspoon of tomato puree and a stock cube of your choice along with the chopped tomatoes.

This recipe is wonderfully versatile, so don’t be afraid to try it in different ways; spooned over a jacket potato, mixed in with rice, rolled into a tortilla wrap… I like mine with some sour cream and a couple of pitta breads to dip.

This would be heavenly bunged into a slow-cooked and left to gently heat for hours on end, so give it a go if you’ve got the time.

RECIPE: 3-Ingredient Pasta Bake | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than 50p per person.
What are the benefits? This simple pasta bake is suitable for vegetarians, is low in fat and is high in fibre.

Using only three main ingredients to make a proper family dinner is tough! It was tricky coming up with something that would 1) fill everyone up, 2) taste great, and 3) stick to the three ingredient rule. But I think I’ve cracked it!

What I love about pasta is that it’s so versatile, and that’s been proven once again with this dish. Using just a carton of passata and a ball of light mozzarella to go with it, this pasta bake couldn’t get any simpler; you just need a dash of seasoning to bring it to life! 🌿

I prefer using a ball of light mozzarella; the price difference is minimal (only 4p in my local supermarket!) so I’d recommend doing the same if you’re trying to make this a healthier pasta bake. Using low fat mozzarella, wholewheat pasta and a whole carton of passata, split between four people, comes to less than 30p per person – result!

INGREDIENTS
280g Wholewheat Pasta
500g Passata
1 Ball of Mozzarella (reduced fat if possible)

SEASONING
This is a very basic recipe using only three ingredients so, of course, you want to use lots of seasoning to really make the most of what you’ve got. Stir in with the pasta and sauce a hefty crack of black pepper, a good pinch of salt, a good dose of dried garlic flakes and plenty of dried mixed herbs.

So, this is how I did it…

1. Cook pasta in a pan of salted boiling water according to packet instructions (usually 10 – 15 minutes) and drain once cooked.

2. Pour the passata in with the drained pasta, season really well and stir altogether until the sauce smothers the pasta.

3. Pour the pasta and sauce into an ovenproof dish, top with torn mozzarella (make sure you’ve drained and dried the mozzarella otherwise it’ll be very watery!) until the pasta is pretty much covered with a layer of mozzarella. Bake at 180°C for 15 minutes.

Tips & Tricks

Drain the mozzarella! Otherwise you’ll end up with pools of water in your pasta. I drain mine by tipping all excess liquid from the packet and then wrapping the ball in kitchen towel and leaving it to dry out for at least 15 minutes.

If you want to make this go even further, stir a small glass of water into the passata before pouring it into the bake. The sauce will be thinner, but it will stretch to serve more people.

You can use a different base sauce if you wanted to make a variation on this recipe. Chopped tomatoes work well, with a pinch of sugar to reduce the acidity, while heavily seasoned crème fraîche would probably make something of a “creamy” sauce.

RECIPE: Spicy Bean Burgers | #ThisGirlEats

Serves: 4
How much does it cost? This recipe cost me less than 50p per person.
What are the benefits? These beans are absolutely bursting with protein and the burgers pack in two of your five a day, and they’re also a great vegan burger alternative.

I love creating recipes that even a total stranger to the kitchen could have a decent crack at.

I remember the days when my limit was Pot Noodles and frozen pizzas 🍕 It was only when I moved away to university that I realised if I didn’t learn how to cook, no-one else would do it for me!

Basic recipes were my saving grace. I eventually learnt all about flavour combos and cooking techniques, but it was only the help of some truly novice recipes that got me started.

It’s important that my #ThisGirlEats recipes are not only low-cost, accessible, healthier alternatives, but also that they stay simple and become realistic options for as many people as possible. There’s nothing more disheartening than spotting a recipe you love, only to find it requires gizmos, gadgets and a whole bunch of ingredients you’ve never even heard of!

These bean burgers cost me 39p per person to make and they are so, so good for you, with two types of beans and some veggies for good measure. You can grab most of the recipes off the shelf of the tinned food aisle, and it’s basically just a case of draining, mashing and grilling to bring them to life. 🍔

INGREDIENTS
1 Tin of Black Beans
1 Tin of Kidney Beans
1 Tin of Sliced Carrots
1 tbsp (approx. 15g) Tomato Puree
1 tsp (approx. 5ml) Lemon Juice
4 Wholemeal Burger Buns

SEASONING
I think adding a bit of spice to these burgers gives them a much-needed kick – nothing worse than a bland veggie burger, is there? To crank up the flavour, I added a good dose of chilli flakes, some paprika, a little curry powder and a pinch of ground coriander. And, of course, our trusty salt and pepper!

So, this is how I did it…

1. Drain and rinse the black beans, kidney beans and carrots. Make sure they are thoroughly dried, patting down with kitchen roll if needs be, otherwise you’ll end up with mush rather than burgers.

2. Once dried, pour all the contents into a large bowl and mash together with a potato masher. I left mine quite chunky because I like the texture, but just keep mashing until you reach a consistency you’re happy with.

3. Add the tomato puree, lemon juice, spices and seasoning. Combine it all together and shape into burger patties. If the mixture is a bit dry, add more lemon juice. On the other hand, if it’s too wet you could add a few spoonfuls of flour or breadcrumbs to help hold it all together.

4. Grill on a medium-high heat for 5 minutes on each side, until cooked through. Serve in burger buns and top with anything you fancy.

Tips & Tricks

For me, the best part of a burger is the toppings. Guacamole and sour cream make great sauces for this bean burger, as does sweet chilli sauce if you want another hit of heat. Halloumi and fresh, sliced tomato would also be great toppings.

My preferred beans to use are kidney beans and black beans, but they definitely aren’t your only option. Any would work just as well – even a basic tin of baked beans with the sauce rinsed off!

These make great leftovers. You could shape any leftover mixture into balls, cook in the exact same way and throw in with a salad, or stuff into a pitta pocket for lunch the next day.

RECIPE: Cheese and Mushroom Stack Burgers | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? These burgers are perfectly vegetarian-friendly, not to mention they are high in both protein and fibre.

If you’ve ever checked out my Instagram feed you’ll know I love a good burger. Almost every time we go out to eat and I take a sneaky insta snap, it’s pretty much always a fat burger on my plate. Perhaps I need to shake things up a bit… 🍔

I’ve taken my love for burgers here and steered it in a whole new direction to create a delicious alternative with a little more nutritional “oomph“. There’s still the lovely, gooey, melty cheese oozing out 🧀 but the mushrooms make up for all that – they count towards your ‘Five A Day’, they’re high in fibre and protein, and they’re an awful lot lower in fat than your traditional beef burger. So there!

Shopping at our local ASDA, I picked up the ingredients for this recipe for £1.38, which totals at just 69p per person. Compared to even the cheapest burgers (McDonald’s saver menu, here’s looking at you!) that’s a bargain! It’s also very quick and easy to make, with just a few ingredients available at many shops and supermarkets.

INGREDIENTS
4 Large Flat Mushrooms
4 Slices of Low Fat Cheddar Cheese
2 Burger Buns

SEASONING
Season the mushrooms with a good pinch of salt and pepper – and that’s it!

So, this is how I did it…

1. Season the mushrooms and grill each on one side for about 5 minutes – I’ve got a tabletop grill which is really handy, but an oven grill works perfectly fine.

2. Once the mushrooms have cooked on one side, flip them over and layer up in a stack with the cheese (one mushroom, one slice of cheese, second mushroom, second slice of cheese). Pop the stacks back under the grill for a further 5 minutes until the mushrooms are cooked through and cheese has melted.

3. Remove from the heat and serve in a soft burger roll with any extra toppings you fancy.

Tips & Tricks

Stilton isn’t my cup of tea so I stuck with plain ol’ cheddar for my mushroom stacks, but blue cheese would go really well with this if you like that kind of thing.

Grilling always helps drain excess fat from whatever you’re cooking, but you can cook the mushrooms in a frying pan instead and it works just as well.

Try using aubergine 🍆 or beef tomatoes 🍅 to experiment with different veggie stacks!

RECIPE: Mushroom Rolls (Sausage Roll Alternative) | #ThisGirlEats

Serves: 6
How much does it cost? These rolls cost me less than 50p per person.
What are the benefits? This recipe is a great vegan option, provides one of your five a day and is a great source of plant-based protein.

Sausage rolls are part of British culture, aren’t they? Our friends across the pond think they’re kinda weird – but then again, they’re also confused by beans on toast, another British institution. And, hey, I’m struggling with the idea of biscuits and gravy, whatever the hell that is…

Anyway, point is, everyone in the UK knows there’s nothing like a good sausage roll. Whether it’s a party, a picnic or just a delicious mid-morning Greggs, we are slaves to the humble snack of sausage meat wrapped in flaky puff pastry. But are they any good for you?

Well, no. Not really. Sure, they’re good for the soul in a warm, comforting way, but it’s safe to say they’re somewhat lacking in nutritional value – so I’ve cooked up my own #ThisGirlEats version!

Stuffed with a rich mushroom mixture, these rolls are already one step closer to that ‘Five A Day’ target. They’re also a real crowd-pleaser at get-togethers too; having a delicious vegan recipe to hand means more of your guests can enjoy the food. Everyone’s a winner!

INGREDIENTS
1/2 Pack of Ready Rolled Puff Pasty (approx. 190g)
250g Mushrooms, Finely Chopped
1 Large Onion, Finely Chopped
2 tbsp Dark Soy Sauce

SEASONING
When cooking down the onions and mushrooms, add a generous helping of black pepper to the frying pan, as well as a pinch of salt (but not too much as the soy sauce already gives a salty flavour), dried garlic, dried thyme, and the tiniest pinch of dried chilli flakes for a lil’ kick.

So, this is how I did it…

1. Preheat the oven to 200°C (180°C fan) and line a baking tray with greaseproof paper, oil or cooking spray so the pastry won’t stick.

2. In a frying pan, cook the onion on a medium heat for around 5 minutes, until soft. Add the mushrooms, soy sauce and seasoning and fry for another 5 – 10 minutes, until the veggies are completely cooked down.

3. Remove the filling from the heat and leave to cool. Meanwhile, slice the pastry into two strips, each one around 3 1/2 inches wide. Brush the edges very lightly with oil and arrange the filling in a sausage-like shape length-ways down each strip of pastry.

4. Roll or fold the pastry strips over until the filling is fully encased. Brush with a very light dab of oil, place on baking tray and pop into the oven for 15 – 20 minutes, until light golden brown.

Tips & Tricks

These are made to be a great vegan alternative to sausage rolls – but if you want to keep things more traditional, you can egg-wash the pastry top and edges instead of using oil.

If you want an earthier taste and “meatier” texture to the rolls, throw in some very, very finely chopped walnuts.

For an even smoother filling, blitz it in a food processor.

RECIPE: Pesto Pizza | #ThisGirlEats

Serves: 1
How much does it cost? This recipe cost me less than 75p per person.
What are the benefits? This pesto pizza makes a great takeaway alternative and, compared to a normal pizza, is much lower in fat and carbs.

We all know takeaways are my vice, particularly pizza. I’ve tried coming up with a bunch of homemade alternatives to curb the temptation of picking up that Dominos menu and, while nothing quite compares to a takeaway slice with garlic and herb dip, there are other options that satisfy my cravings.

Cutting down on price but still delivering on flavour is this delightful pesto pizza. If you use a ball of light mozzarella you can make one pizza for around 53p (you’re looking at a little more if using low fat grated cheese, coming to around £1.23 per pizza) compared to at least £15 if you order in. Ridiculous when you think about it, right? I also use only a handful of low fat cheese when making these pizzas instead of piling it on, and the base is a wholemeal tortilla instead of thick deep crust dough, slashing the carb content too.

Sometimes a good cheese and tomato pizza really hits the spot for me, but there are times when you need to make more of a meal out of it, and that’s where the toppings come in. Really, that part is all down to you. I topped my pizza with onions, peppers and mushrooms, but there’s no limit to the combos you could come up with!

INGREDIENTS
30g (2 tbsp) Tomato Purée
15g (1 heaped tbsp) Light Pesto
1 Wholemeal Tortilla
100g (1/2 cup) Low Fat Grated Cheese OR 1/2 Ball of Light Mozzarella, Torn and Drained

SEASONING
When combining the tomato purée and pesto, season with salt, pepper and half a teaspoon of sugar if you’ve got any. This stops the mixture being too acidic and works to my taste better, but it’s not everyone’s cup of tea so give it a try and see what you think. Sprinkle a pinch of dried basil (or fresh if you’ve got it) over the pizza just before serving.

So, this is how I did it…

1. Stir together the tomato purée, pesto and seasoning in a bowl until well combined.

2. Lay the tortilla in a frying pan and cook for a few minutes on one side to crisp up a little.

3. Flip the tortilla over, spread the tomato pesto paste all over, cover with your choice of cheese and any additional toppings and cook.

4. When the cheese has started to melt, pop the pan under the grill to finish off cooking and crisping up for a final few minutes.

Tips & Tricks

If you want a saucier base (ooh-er!) use passata instead of tomato purée. 🍅

For a punchier pizza base, tear some fresh basil into the tomato pesto sauce to really bring out the flavour of that pesto. 🌿

If you’re adding toppings to your pizza, try not to make them too heavy – remember, the base is very thin and too much on top will make this a seriously messy business! 🍕