Waitrose Day 2

Broccoli stem soup • Photo by PhilAshley.com

Another great recipe to use up the cauliflower leaves that I would normally compost also came from River Cottage, it’s Broccoli stem soup. Again surprisingly tasty served with some of the Creme fraîche bought for the chicken pie and some home-made Croûtons to make the soup really luxurious. This meal ended up costing practically nothing.

Day 2

Toast or Porridge

Broccoli Stem Soup

Loaded Potato Skins and Salad

Scones with Butter and Jam

Loaded potato skin • Photo by PhilAshley.com


Potato skins


6-8 tennis ball size potatoes
100g cheddar cheese
1 medium onion
Pinch of salt and pepper
A little Creme freîche
A few chive stalks if you have them


Select about 8 medium sized potatoes and prick them a few times with a fork so that they don’t explode. Then cook them in the oven at about 200°C for about 20-30 minutes until soft when you squeeze them. You can start them off in a microwave to save time.

Carefully take them out and slice each one in two to let them cool a little.

In a bowl grate 75g of cheese

Scoop out the potato and mix this in the bowl too. Careful not to split the potato skins

Place the skins open side up and cook for a further 5 minutes until they harden slightly. Meanwhile using 3/4 the cheese, mix the ingredients in the bowl together.

Take the harden skins out of the oven and turn on the grill.

fill each of the potatoes with the Mixture and top with the rest of the grated cheese. Then grill for a few minutes until the cheese starts to melt and go golden.

Arrange on a plate, then spoon a little of the Creme freîche on each potato and a scatter of some finely chopped chives.

Serve with a salad.

Stem Soup
From River cottage Love your Leftovers

20ml Oil
1 Onion
1 Bay Leaf
1 Garlic Clove finely chopped
500g Broccoli and Cauliflower stems and leaves roughly chopped
1 litre stock
50g Creme Fraîche, plus extra to serve
Salt and Pepper to taste
Olive Oil to drizzle (option)

On a low heat sauté the onion gently in a saucepan with the oil until softened but not coloured.

Add the garlic and stir, then add the stems and fry them for a few minutes.

Tip in the stock and bring to the boil. Simmer for about 15 minutes until softened.

Let cool a little and add the creme fraîche. Then whizz with a stick blender until smooth.

Season and serve with a drizzle of creme freîche, Pepper and Olive oil.

You can also add Home-made croutons if you like.

To make the Croutons

With some stale bread cut into cubes, and toss in oil and salt and pepper and spread out on a baking tray. Bake in a preheated oven 180°C or Gas Mark 4 for about 10 minutes until golden. these will last in an airtight container for a couple of weeks.

scones jam
Scone and jam • Photo by PhilAshley.com


Makes 18


225g self raising flour
pinch of salt
55g butter
25g caster sugar
150ml milk
1 Handful of dried fruit
1 beaten egg, to glaze (alternatively use a little milk)


Heat the oven to 220°C / Gas Mark 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter.

Stir in the sugar and then the milk to get a soft dough. Then mix in the dried fruit.

Turn on to a floured work surface and knead very lightly.

Pat out to a round 2cm/3/4 inch thick.

Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet.

Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with the beaten egg.

Bake for 12-15 minutes until well risen and golden.

Cool on a wire rack and serve with butter and jam.

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