£10 A Week Day 2

Roasted cauliflower and couscous • Photo by PhilAshley.com

Instead of our usual meat Sunday roast, today we had roasted cauliflower, It’s not the same, but it is delicious. We like our food a bit spicy so used dried chilli, but you don’t have to, it has plenty of flavour without.

The sweet potato and chorizo soup from Jamie’s ministry of food cook book is amazing. I haven’t had soup that nice before, I think you’ll agree. There is even plenty left over for lunches if I don’t eat it all in one go.

Toast with jam/peanut butter or Porridge

Sweet potato and chorizo soup

Roast cauliflower and peppers with couscous

Peanut butter custard and strawberry jam brownies

Spiced Roast Cauliflower with Couscous  
Adapted from Delicious Magazine


1 cauliflower pulled apart
2 red pepper sliced
2 or 3 red onions sliced
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoons ground coriander
1 teaspoon chilli flakes
1 teaspoon fennel seeds
1 teaspoon turmeric

Ingredients for the cous cous

200g of couscous
4 or 5 baby tomato finely chopped
1 finely chopping red onion

Ingredients for the herby dressing (optional)

1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove crushed
Few stalks of parsley
Few stalks of mint
1/2 teaspoon of chilli flakes


Preheat the oven to 200°C or Gas Mark 6

Put the cauliflower, peppers and red onion on to a baking tray and toss in the oil. Mix all the spices together and sprinkle over them, then roast in the oven for about 25 minutes.

While the vegetables are cooking put the couscous in a medium size bowl and add boiling water to the amount on the packet instructions. Then leave with a plate on top to steam.

Meanwhile chop the salad ingredients finely to mix into the couscous before serving

To make the dressing mix all the ingredients together in a small bowl or jar and season to taste with salt and pepper.

When the vegetables are cooked, mix the couscous with the chopped salad and layer a serving dish with it, then add the roasted vegetables and spoon on the herby dressing if using.

Sweet potato and Chorizo soup • Photo by PhilAshley.com

Sweet Potato and Chorizo Soup

Recipe by Jamie Oliver

Serves: 6-8


2 carrots
2 celery stalks
2 medium onions
2 cloves of garlic
2 large sweet potatoes
1/2 chorizo sausage
A small bunch of fresh parsley
Olive oil
1 heaped teaspoon curry powder
Salt and freshly ground pepper
1 fresh chilli
1 stock cube


Peel and roughly chop the onions, celery and carrots.

Peel and slice the garlic and chilli and chop the sweet potatoes.

Slice the chorizo and finely chop the parsley leaves and stalks.

In a large pan on a high heat and add 2 tablespoons of olive oil and add all your chopped and sliced ingredients with the curry powder and mix together.

Cook for around 10 minutes, until the carrots have softened and the onion is lightly golden.

Meanwhile boil the kettle and add a litre of hot water to a stock cube.

Add the hot stock and give the soup a good stir then bring to a boil.

Reduce the heat and simmer for 10 minutes, until the sweet potato is cooked through.

Season with salt and pepper.

With a hand blender or liquidizer, pulse the soup until smooth.

Scatter a little chopped chilli and Parsley.