We’ve been delighted by the delicious recipes that readers have sent in since we launched our drive to collect budget-friendly dishes. But we’re still hungry for more
Food BIG ISSUE RECIPE COLLECTION
This week, two volunteers at FoodCycle got in touch to share meals that go down nicely. They run community meals across the country, tackling food waste, poverty and loneliness all at once. On their website they have a catalogue of recipes donated by FoodCycle staff or volunteers, which you can search by ingredient – the idea being you’re able to use up anything you have knocking around. They also have ideas for those who may not have access to kitchens. For now enjoy this Greek dish and a twist on a British staple.
foodcycle.org.uk/recipes
WRITE IN
We want to hear about your budget-friendly recipes. These could be long-standing family favourites or ones you’ve just discovered. Get in touch at editorial@bigissue.com and view the collection so far at bigissue.com/tag/recipes
GEMISTA (STUFFED PEPPERS) from Eugenia Russell
“A few years ago, I created a small selection of Greek recipes for my daughter when she went to university. This was both to support her in her efforts to cook from scratch and eat healthy meals, and inspire her to feel connected to her Greek heritage. Gemista can be made in large quantities and are best eaten in the company of good friends. In the old days, when many Greek homes did not have their own ovens, prepared gemista, alongside trays of tyropita and various other baked goods, would be taken to the local bakery who would cook lunch (for a nominal charge) for members of the community. For this recipe, you may want to avoid green peppers.”
INGREDIENTS
1 bell pepper per person, or 2-3 long, florina peppers
1 Spanish (brown) onion for every four peppers, finely sliced
½ cup of long grain rice for every four peppers, measured raw, then cooked
A good handful of parsley, chopped
A handful of cherry tomatoes, halved (optional)
Oil of your choice or butter for preparing the tray
Sea salt and black pepper
METHOD
1. Preheat the oven to 180°C. Cut a ‘lid’ off each pepper and hollow out to remove seeds and pith.
2. Fry the onion for a few minutes until cooked but not brown.
3. Mix together the onion, cooked rice and parsley, and cherry tomatoes if using. Stuff the peppers with the mixture.
4. Replace lids. Brush with oil or melted butter and season.
5.
