Food + Drink Mum

Feed a Family of four for a fiver!

Feed a Family of four for a fiver!









Feeding a family of four can be tricky on a budget, these recipes are hearty, healthy and filling and all come under £1.25 per serving

Mushroom cannellini

For the Cannelloni

• 30g Butter

• 400g Mushrooms Chopped into Small Pieces

• 2 Garlic Cloves Crushed

Salt and Pepper

• 8 Cannelloni Tubes- lasagne sheets work softened then rolled up too!

For the Tomato Sauce

• 1tbsp Olive Oil

• 2 Garlic Cloves Crushed

• 2 x 400g Tins of Chopped Tomatoes

• 1tsp Brown Sugar

• Salt and pepper

For the Béchamel Sauce

• 60g Butter

• 30g Plain Flour

• 500ml Whole Milk

• 1tsp Mustard

• 100g Grated Parmesan

• Salt and Pepper

How to Cook

1. Heat your oven to 180C/Gas Mark 4. Grease a medium-large baking dish
2. for the filling Heat the butter in a frying pan and once it starts to bubble, add the mushrooms and turn up the heat. Add the garlic and cook for another minute.
3. To make the tomato sauce, heat the olive oil in a pan. Add the garlic and fry for 5 seconds before pouring in the chopped tomatoes (be careful not to let the garlic burn). bring to the boil, add the sugar and some seasoning then simmer until it becomes thick.
4. For the béchamel sauce – melt the butter in a pan then stir in the flour. Leave to bubble for a minute or two before pouring in some of the milk. Whisk until it starts to thicken, then add some more. Continue until you have used all the milk and you have a thick white sauce. stir in the mustard and some seasoning to taste.
5. Pour the tomato sauce into the bottom of the greased baking dish. Spread so the base is covered.
6. Fill the cannelloni tubes with the mushrooms and arrange on top of the tomato sauce.
7. Pour over the béchamel sauce and top with the grated parmesan. Cook in the oven for 50 minutes.

Rich Beef Stew


• 2tbsp Vegetable Oil

• 400g Braising Steak Cut into Chunks

• 1tbsp Flour
seasoned with salt and pepper
• 2 Large Onions Finely Sliced

• 250g Carrots Cut into Chunks

• 190g Closed Cup Mushrooms Quartered
• Beef Stock
• 1 can of Stout/Guinness

• Salt and Pepper

How to Cook

1. Toss the chunk of steak in seasoned flour until they are covered
2. Heat the half the oil in a large pot and fry the beef in batches until browned. keep to one side.
3. Heat the remaining oil and cooking the onion with a little salt until soft
4. Add the mushrooms and then return the beef to the pan along with the carrots. Fry everything together for a minute before pouring in the stock and the stout.
5. Bring to the boil, then cover and keep on a low simmer for 3 hours until the beef is tender.
6. Serve in bowls with crusty bread or mashed potatoes.

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