Mitch Lane cooks up three great meals that help you to keep hungry mouths happy without having to empty your wallet
Feed your family
MUSHROOM STROGANOFF WITH JACKET SPUDS
By Mitch Lane
Serves 4 | Prep 15 mins | Cook 1 hr 20 mins
4 baking potatoes 1 tbsp vegetable or olive oil 1 onion, finely chopped 400g (4 cups) mushrooms (from a budget range), cut into chunks 4 garlic cloves, finely chopped 1 tsp paprika 1 tbsp flour 400ml (1⅔cups) vegetable stock (broth), made from a cube 1 heaped tbsp vegan sour cream 1 tbsp own-brand Dijon or French mustard a handful of fresh parsley, finely chopped, plus extra to serve salt and pepper
1 Preheat the oven to 180°C/Gas Mark 4. Wrap the potatoes separately in foil and put them in the oven for 1 hour 20 minutes.
2 About 15 minutes before the spuds are due to come out of the oven put a frying pan on a medium heat and add the oil. Add the onion and cook for 3-4 minutes until soft. Keep moving the onions around the pan to prevent them burning.
3 Add the mushrooms, season with salt and pepper and cook them for 3-4 minutes. This may seem a lot of mushrooms, but they shrink as they cook. Add the garlic and cook for a further minute, then add the paprika and stir through.
4 Now add the flour and stir it through, ensuring that there are no big lumps. Pour in the stock and let the sauce simmer and reduce for 5 minutes. It will begin to thicken.
5 Stir through the sour cream and mustard and let the mixture bubble away for another minute. Add the parsley to finish.
6 By this point the potatoes will be nice and soft, so take them out of the oven, cut them in half and ladle the mushroom stroganoff over them. Finish with another sprinkling of fresh parsley.
DISCOVER MORE
The extract on pages 42-44 is taken from Feed Your Family for Under a Fiver: Over 80 Budget-Friendly, Super Simple Recipes for the Whole Family by Mitch Lane, published by HarperCollins.
(RRP £16.99.) This book contains non-vegan recipes.
NUTRITIONAL INFO
Calories (per serving) 255 | Total fat 5.1g Saturates 1.4g | Salt 0.27g | Sugar 6.3g Carbohydrates 46.6g | Protein 8.3g
CHUNKY MEXICAN MIXED BEAN SOUP
By Mitch Lane Serves 4 | Prep 15 mins | Cook 35 mins
1 tbsp vegetable or olive oil 1 onion, roughly chopped 1 yellow or orange pepper, roughly chopped 4 garlic cloves, finely chopped 28g (¼ cup) Mexican fajita seasoning 400g tin (1⅔ cups) of chopped tomatoes 157g tin (generous ¾ cup) of sweetcorn, drained 130g tin (generous ¾ cup) of kidney beans, drained 130g tin (generous ¾ cup) of butter beans, drained 1 litre (4 cups) vegetable stock (broth), made from a stock cube 15g (½ cup) fresh coriander (cilantro), finely chopped, plus
