How to Feed Your Family for £5 a Day

Feeds 4

30g butter

6 eggs

1 tsp milk

1 tsp salt

60g smoked salmon pieces

sea salt and freshly ground black pepper

Method

1 See Scrambled Eggs (#litres_trial_promo) but just before the eggs have set add the salmon and continue to stir until fluffy.

Savoury Bread and Cheese Pudding (#ulink_782ff777-ec4e-522e-8255-c2593669dbf0)

Feeds 4–6. A delicious way to use up stale bread, and perfect comfort food

You will need a 20 × 25cm shallow ovenproof dish

12 slices of wholemeal bread, buttered

225g cheese, grated (I find strong Cheddar does the trick)

3 eggs

425ml milk

1 tsp mustard

15g butter or margarine

sea salt and freshly ground black pepper

Method

1 Preheat the oven to 180°C (350°F), Gas 4. Alternate layers of bread and cheese, starting with bread and ending with cheese, in the ovenproof dish.

2 Beat the eggs, milk, mustard and seasoning together and pour over the bread and cheese. Ideally, let stand for 1–1½ hours.

3 Dot the top with knobs of butter or margarine and bake in the oven for 20 minutes until golden brown. Serve with salad.

SAVOURY PANCAKES (#ulink_2abb64da-8872-54d2-8120-98f2e24cb785)

Baked Chicken or Flaked Fish and Mushroom Pancake Cannelloni (#ulink_1c09f51b-5b28-5fe8-b8f2-48a13ba01d51)

Fills 4–6 pancakes

You will need a 30 × 35cm baking dish

150g cooked chicken, shredded, or 150g cooked white fish fillets such as cod, haddock, coley or plaice, flaked

300ml Basic Béchamel Sauce (#litres_trial_promo)

55g button or chestnut mushrooms, sautéed in a knob of butter

a stack of 4–6 Pancakes (#litres_trial_promo)

sea salt and freshly ground black pepper

Method

1 Preheat the oven to 180°C (350°F), Gas 4 and grease your baking dish. Combine the chicken or fish with the sauce and the mushrooms, and season with salt and pepper.

2 Fill each pancake with 1 tablespoon of the mixture and roll each one up.

3 Lay them side by side in the baking dish and bake for 15 minutes.

Sautéed Mushroom, Onion and Beansprout Pancakes (#ulink_7db72f2f-7abe-59af-964a-dc02ed63bf7a)

Fills 4–6 pancakes

55g cup mushrooms, sliced

1 onion, sliced

115g beansprouts, chopped

1–2 tbsp vegetable oil

1 tbsp soy sauce

a stack of 4–6 Pancakes (#litres_trial_promo)

freshly ground black pepper

Method

1 Sauté the vegetables in a little oil for 10 minutes.

2 Add the soy sauce, season with black pepper and divide the mixture between your pancakes. Roll and serve.

Sweetcorn and Cup Mushroom Pancakes (#ulink_75dd4a15-88e1-5f74-8917-cbb9624ba09d)

Fills 4–6 pancakes