Community Kitchen- Recipe of the week

Spinach and Cheese Ravioli with Tomato and Basil Sauce

Ingredients (serves 4)

for the pasta

300g spinach  £1.50p

300g cottage cheese £0.64p

50 frozen wonton wrappers (defrosted)  £1.60p

for the sauce

Big glug olive oil   £0.02p

2 cans chopped tomatoes £0.62p

2-3 cloves of garlic, grated  £0.10p

1 heaped tbsp tomato puree   £0.03p

1 tsp sugar   £0.01p

Handful torn basil leaves   £0.35p

TOTAL  £4.87p


  1. Steam or boil the spinach and leave to drain. When cooled a little squeeze as much water out of the spinach as possible and chop finely.
  2. Mix the spinach and cottage cheese together in a bowl and season with salt and pepper.
  3. Meanwhile prepare the tomato sauce by placing all the sauce ingredients (except the basil) into a pan then simmer gently for around 20 minutes until you have a thickened, rich sauce. Blend the sauce with a stick blender (adding a little water if it’s too thick) then add the basil and stir.
  4. Working quickly, spoon 1 heaped teaspoon of the spinach filling into the middle of half the wonton wrappers, lightly brush the exposed pasta with water then top with a second wrapper gently pressing to squeeze out any air, and seal by crimping the edges with a fork. Repeat with the rest of the wrappers and filling.
  5. In batches cook the pasta in a large pan of boiling salted water for just 2 minutes or until the pasta floats on the surface of the water. Toss the pasta with the sauce and serve.

Pici pasta with pea and ricotta sauce

Ingredients (serves 4)

For the pasta
400g plain 00-flour or pasta flour                          £0.55p
1 tbsp olive oil                                                           £0.02p
Tepid water

For the sauce
400g peas (fresh or frozen)                                    £0.60p
100g parmesan, grated                                           £1.00p
150g ricotta                                                               £0.75p
A small handful of fresh basil                               £0.60p
A sprig of mint                                                          £0.10p
A garlic clove (optional)                                          £0.05p
Salt and black pepper                                             £0.01p

TOTAL                                                                      £3.68p*


1 Tip the flour into a bowl or on to a clean work surface. Swirl a hole into the centre. Pour in the olive oil, then add enough water gradually, working it into the flour, until you have a slightly tacky ball of dough. Knead the dough for around 8 minutes, using the heels of your hands and rotating as you go, until it is soft, smooth and consistent. Rest the dough under an upturned bowl for 30 minutes.

2 Meanwhile, make the pesto. If using fresh peas, cook them in fast-boiling, salted water for 3–5 minutes depending on their size and freshness, then drain. If you are using frozen ones, cover with boiling water, leave for 1 minute then drain. Blitz the peas with the herbs and garlic, if using, until you have rough paste. Stir in the ricotta and parmesan. Season to taste.

3 Make the pici by rolling out walnut-sized pieces of dough between your palms, then roll on a lightly floured surface, stretching as you go, until they look like thin worms. Bring a pan of water to a fast boil, add salt, stir, then cook the pasta until al dente (about 5 minutes). Drain, reserving a little of the pasta cooking water.

4 Meanwhile, put most of the pea and ricotta sauce in a bowl, thin with a little cooking water, add the pasta and toss. Add more cooking water if it seems a little thick, then divide between bowls. Pass around more parmesan.

*All prices taken from Tesco website May 2017 – items may be found cheaper elsewhere




Courgette and Basil Pasta with Pesto Crumbs

Ingredients (serves 4 – 6)

500g pack whole-wheat penne   £0.59p

2 large courgettes grated   £0.60p

2 tbsp olive oil     £0.04p

2 garlic cloves, crushed     £0.06p

1 large onion, finely chopped     £0.12p

500g, reduced fat crème fraiche        £1.42p

50g parmesan, finely grated      £0.50p

Small bunch basil     £0.70p

2 thick slices of bread     £0.06p

TOTAL  £4.09p                                   


  1. Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.
  2. Fry the courgettes in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 5 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.
  3. Heat oven to 180C/gas 4. Toast the bread then whizz nearly all of the basil, remaining cheese and bread together in a food processor to make pesto crumbs, then scatter all over the top. Bake for 20 mins until the topping is crisp and bubbling at the edges. Serve with a few more basil leaves scattered over.

You could serve this dish with a simple green salad and lemon dressing:

6 tbs olive oil

Juice of one whole lemon,

Tsp honey,

Salt & pepper.

Shake all ingredients vigorously in a jam jar and drizzle over salad just before serving

Jerk Chicken, Rice and Peas

Ingredients (serves 4-6)

  • 1 kg Chicken Thighs  £2.50
  • 1 lime   £0.30
  • 1/2 bunch spring onions, roughly chopped (inc. green part)             £0.24
  • Thumb-sized piece of ginger, roughly chopped  £0.06
  • 5 cloves garlic £0.15
  • 1 small onion  £0.04
  • 1 large red chilli   £0.08
  • 1 tsp dried thyme  £0.03
  • 2 tbsp soy sauce    £0.08
  • 2 tbsp vegetable oil  £0.01
  • 3 tbsp brown sugar £0.04
  • 1 tbs ground allspice  £0.04
  • For the rice
  • 200g basmati rice   £0.30
  • 400g can coconut milk £0.50
  • 2 cloves garlic, grated  £0.06
  • ½ bunch spring onions, finely chopped  £0.24
  • 1 x 400g can kidney beans  £0.30

TOTAL COST   £4.97                                                                                                                                                  


  1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
  2. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate for 15 mins if in a hurry (preferably overnight in the fridge).
  3. To cook in the oven, heat to 180C/gas 4. Put the chicken pieces in a roasting tin with lime slices and cook for 45 mins until tender and cooked through.
  4. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium-low heat, cover and cook for 10 mins.
  5. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas.

Lentil and Vegetable Lasagne


Ingredients (serves 4-6)

  • 2 x 400g tins of green lentils £0.84p
  • vegetable stock cube £0.04p
  • 1 tbsp oil £0.01p
  • 1 large onion, chopped £0.08p
  • garliccloves, chopped  £0.10p
  • 110g/4oz mushrooms, finely diced £0.42p
  • 1-2 peppers, deseeded and chopped £1.00p
  • 1 x 400g/14oz can chopped tomatoes £0.62p
  • sea salt and freshly ground black pepper £0.01p
  • 6-9 sheets lasagne £0.50p
  • 100g reduced fat cheddar cheese £0.55p

For the white sauce

  • 50g plain flour £0.01p
  • 500ml milk/1½ pints milk £0.67p
  • sea salt and freshly ground black pepper £0.01p
  • ¼ grated nutmeg (optional) £0.02p



  1. Preheat the oven to 180C/Gas4
  2. For the lentil sauce, fry the onion on a medium heat until softened, then add the garlic, peppers and mushrooms and fry for a few more minutes. Add tomato puree, lentils, tinned tomatoes and simmer for 10 minutes until thickened.  Add salt and pepper to season. Add a little vegetable stock if the mixture looks dry.
  3. Meanwhile, for the white sauce, pour the milk into a pan and bring up to a simmer. Add the flour bit by bit, whisking constantly with a balloon whisk until it becomes a thick sauce.  Season with salt, pepper and grated nutmeg
  4. To assemble the lasagne, spread a quarter of the lentil sauce over the base of the greased baking dish, cover this with a quarter of the white sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of white sauce. Sprinkle over the grated cheddar cheese and bake in the oven for 35-34 minutes, or until bubbling and golden-brown.
  5. Serve with a green salad.

*Prices taken from the Tesco website January 2017 (items may be found cheaper elsewhere)

Simple Chicken Paella

Serves 4-5



  • 1 tbsp oil   £0.03
  • 750g pack chicken thighs   £1.49
  • 1 large onion   £0.08
  • 2 cloves garlic, chopped   £0.06             
  • 1 Red pepper   £0.50
  • 200g frozen peas   £0.18
  • 1 400g tin chopped tomatoes £0.31
  • 1 Tsp paprika  £0.04
  • 1 Tsp dried mixed herbs  £0.02
  • 300g risotto rice  £0.60
  • 600ml chicken stock (made from a stock cube)   £0.10
  • Salt and pepper  £0.01
  • Chopped flat leaf parsley for garnishing (optional)  £0.30

TOTAL                                                                                                    £3.63  *                                                                                                                                                                                                    


  1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large frying pan. Add the chicken and fry for 10–12 minutes until golden on all sides. Remove to a warm plate and pour off all but 1 tbsp of the cooking juices from the pan. Add the onion, garlic and pepper to the pan and cook for 5 minutes until soft and golden.
  2. Stir in the tomatoes, paprika and rice, and coat in the oil. Add the stock, season with salt and pepper and bring to the boil. Cook gently, stirring for 5 minutes until the rice is no longer soupy but not dry.
  3. Pour the rice mix into an oven-proof cooking dish, sit the chicken thighs on top, cover with foil put in the oven for 20–25 minutes until the chicken is cooked through (the juices run clear) and the rice is tender. Fork through the rice, sprinkle with chopped parsley and serve.

(* all prices taken from Tesco’s website in January 2017 – items may be found even cheaper in other supermarkets!)

Herb Gnocchi with Tomatoes and Cannellini Beans


Serves Six



800g potatoes peeled, cut into chunks  £0.80p

1 egg, lightly whisked  £0.20p

300g plain flour £0.11p

50g, grated parmesan cheese £0.60p 

Handful finely chopped chives (optional) £0.60p

Salt and pepper £0.01p


Tomato Sauce

1 tablespoon olive oil £0.02p

1 onion, chopped £0.08p

2 garlic cloves, chopped or grated £0.08p

400g can cannellini beans  £0.45p

1 tablespoon tomato puree £0.05p

400g can chopped tomatoes  £0.35p

2 handfuls fresh spinach  £0.45p

Salt and pepper  £0.01p

1 ball mozzarella cheese  £0.45p

TOTAL COST (for 6 portions)                             £4.26


  1. Make the gnocchi first. Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato in a metal steaming basket or colander. Place steamer in saucepan (make sure base of steamer doesn’t touch the water). Steam, covered, for 15 minutes or until tender. (It’s best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
  2. Add the egg and chopped herbs (if using) and stir with a wooden spoon until combined. Add half the flour and parmesan (save a little for later) and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and knead until smooth. Dust a baking sheet with flour. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
  3. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork. Place on tray to cook when the sauce is made.
  4. For the sauce: In a large frying pan, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  5. Add tomatoes, tomato puree, salt and pepper. Cook and stir for 10 minutes or until the sauce has reduced slightly.
  6. Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.
  7. Stir in beans, gnocchi and spinach to the sauce and heat through.
  8. Sprinkle with cheeses; cover with a lid and remove from heat. Let stand 3-4 minutes or until cheese is melted.


Cottage Pie with Cauliflower and Potato Mash “Eat Better for Less”


Serves 4/5

For the Cottage Pie Filling

500g of minced beef £2.50p

1 large onion, finely chopped £0.11p

2 medium carrots, finely diced £0.12p

Heaped tsp mixed dried herbs £0.06p

2 garlic cloves, finely chopped £0.08p

1 tbsp of tomato puree  £0.05p

400ml beef or vegetable stock £0.10p

1 large pinch salt (ideally Lo salt) £0.01p

1 large pinch black pepper £0.01p

For the Cauliflower Mash

1 large cauliflower, remove outer green leaves £0.50p (Or 600g frozen cauliflower)

1 large pinch salt £0.01p

1 large pinch black pepper £0.01p

700g of potatoes  £0.40p

1/2 pot cream cheese £0.25P

4 spring onions (optional) finely sliced £0.24p

50g grated cheddar £0.25p



  1. Brown the mince, should take approximately 5 minutes. Pour off any excess fat and set aside (you won’t need oil for this as the mince contains a lot of fat which will come out of the mince when you fry it)
  2. In the same pan, add the onions, carrots, and herbs and fry for another 5 minutes.
  3. Add the garlic and gently fry for a further minute.
  4. Return the mince to the pan and stir in the tomato puree fry for a 1 minute to cook the puree into the mince mix.
  5. Add the stock and simmer for 20 minutes (or longer if you like a thicker consistency and a more intense flavour).
  6. Meanwhile preheat the oven to 200°C and roughly chop the cauliflower and cut the potatoes into small cubes.
  7. Put the potatoes into pan of water and simmer for around 10-20 minutes or until soft
  8. In a saucepan steam the cauliflower with a few tablespoons of water, lid on, for 5-10 minutes or until the cauliflower is tender. Use a knife to check.
  9. Remove both pans from the heat, put cauliflower and potatoes into a colander and to drain off any excess liquid and steam. Combine the cauliflower and the potatoes and add the, cream cheese. Mash together to create the pie topping.
  10. Season to taste with salt and pepper and mix in the finely sliced spring onions if using.
  11. Take a large oven dish and add the beef into the bottom then top with the cauliflower and potato mash. Use a fork to criss-cross over the top and sprinkle with cheddar cheese. Bake for 25 – 30 minutes until golden. Serve with peas and gravy.