Monday’s Bubble and Squeak

Every household in Wales has the ability to save money by focusing on the waste that we have from our kitchen. We have asked the experts for their help this week, “This fishcake recipe could contain a fresh salmon fillet or a tin of fish so it is fast and flexible,” says Audrey Jones, Anglesey Sir Fôn Federation Chairman and owner of the Isle of Môn Shetland Pony AUDREY JONES Stud, Rhostrehwfa.

Ingredients: ty Môn Recip 550g left overT mashedas potato es Squeeze of lemon juice Salt and pepper Chopped herbs 900g cooked fish fillets or tinned fish, drained 2 handfuls bread crumbs, made from leftover bread. Eggs Flour 2 tablespoons olive oil 100g butter Method: 1. Preheat the oven to 250C (475F) mark 9. 2. Flake the fish into a bowl with the chopped herbs, seasoning, mashed potatoes Wasteand lemon juice, lightly Free mix. and Home Grown 3. Shape the mixture into 24 fat cakes about 4cm across. Dip into flour, egg and then breadcrumbs. Chill for 15 minutes. 4. Melt the butter and brush all over the fishcakes. Cook for 20 minutes or until golden brown. Alternatively, shallow fry in oil.

1 Vegetarian Cottage Pie

Tasty Môn Recipes

This winning recipe from Gemma Jones was commended by the judges for its taste and versatility. Gemma makes this with Waste Free and Home Grown Sunday Lunch Leftovers adding quorn mince. You could use any meat that is left over in yours. While it is a meal in itself Gemma often serves it with any left over roast potatoes. The Sustainable Recipe Book Winner This book is full of recipes that can help you save money and enjoy your food at the same time. These are recipes from the Council’s Waste Management Section’s Sustainable Recipe Competition. The competition was run in partnership with the North Wales Chronicle, Tre-ysgawen Hall Hotel and Age Ingredients: Friendly Communities. Left over mashed potatoes The recipes in this book can help you save money. Firstly they are delicious ways of making your food Left over carrots go further. You can use your leftovers to make virtually all of these recipes, stretching your shopping Left over greens, for example peas, broccoli and green beans budget and reducing the amount of food you throw away. Did you know that the average household Quorn Mince with children throws away £610 worth of food a year? Gravy Granules The second way to save money is to be careful about what we buy in the shops, so we don’t purchase 1 x Vegetable stock more than we need. Age Friendly Communities has contributed a number of recipes that use fresh 1x onion seasonal vegetables that you could grow yourself. Growing vegetables in your garden, in an allotment, Olive oil or even herbs in a window box is not only fun, but really satisfying when you finally pick them, cook Mixed herbs (optional) them and eat them. Salt and pepper Our recipes not only taste great they are easy to prepare and can be made quickly by all the family. Mums and Dads, Grandmas and Grandpas can have fun with their children and grandchildren preparing Method: delicious food together. Heat the olive oil and fry the onion until soft, once the onions are soft add the quorn mince and vegetable stock, bring to We hope you enjoy the recipes in this book. simmer for around 5 minutes. We begin with the winning recipes from the competition. Add the left over greens and carrots to the mince and onion. Simmer for a further 5minutes. Add the gravy granules until the mince had thickened, add

The Age Friendly Society project is an Ireland Wales INTERREG funded initiative of £1,177,868. the mixed herbs and salt and pepper. The project is led by Conwy County Council and the partners include Pembrokeshire County Council, Kilkenny County Council and the Ageing Well Network in Ireland. Place the mince in an ovenproof dish. Add butter to the left over mashed potatoes to soften and place on top of the mince. Bake in the oven for around 10 minutes until bubbling. Serve with left over roast potatoes or on its own. 3 Lemon Chicken Tangy bread and butter pudding

This winning lemon chicken recipe from Caroline Tattersall is Kate Lydford has two recipes in this book. Her Tangy Bread and a real treat. It uses home grown vegetables for a uniquely fresh Butter Pudding made her a finalist in the competition. The flavour. Caroline cooks this regularly and changes the vegetables tangy taste comes from the marmalade and it’s a great way to being used as they come into season. Sat on a bed of vegetables use up bread, working well even if the bread is going slightly the tender chicken thighs melt in your mouth stale. WINNER FINALIST

Ingredients: Ingredients: (adjust quantities to suit how many people you’re cooking for) Butter/spread for the bread Onions 4-6 slices of white bread Courgettes 2 tbsp marmalade Peppers 1 egg Leeks 600ml/1 pint of milk Sweet potatoes and/or new potatoes Tomatoes Chicken Thighs Method: Lean back bacon Grease a 1.2 litre (2 pint) ovenproof dish with a little of the butter Lemon Lightly spread each slice of bread with butter and marmalade and cut into triangles. Fresh basil or tarragon Layer them into the dish Method: Lightly beat the egg and milk together before pouring them over the bread Chop all the veg into chunks Leave to stand for half an hour Mix together with some olive oil in a large baking tray Cover with foil and bake at 180C/gas mark 4 for about 1 ½ hours, removing the foil Wrap the bacon around the chicken thighs for the last 30mins to give a crisp topping (remove skin if you want) Place the thighs on top of the vegetables and add the herbs TOP TIP- Stale bread and crusts can also be used to make Squeeze the lemon juice all over the chicken breadcrumbs. Blitz them in a food processor and then freeze them and veg and place the lemon wedges amongst them if you don’t need them immediately. Add chopped herbs and lemon Place in a preheated oven (220°C) zest to make a flavoured coating for chicken or pork. until cooked (approx. 40 minutes)

4 5 Auntie Kath’s Vegetable Pie Special Beetroot Soup

Sarah Collick’s favourite special Beetroot soup is a simple tasty recipe with a great flavour. Grow your own beetroot to make this soup extra special

Vanda has been making Auntie Kath’s Vegetable pie for many Method: Roast about six medium tomatoes with two cloves of garlic and a glug of oil at 180C for years. It’s a traditional recipe that made her a finalist in the twenty minutes competition. Home grown vegetables are the star of the dish and any seasonal vegetables can be Meanwhile chop four medium beetroots Put together in a pan with enough boiling water to just cover. Season with plenty of sea added to this dish. Pack it full of your favourites salt and black pepper to make a hearty and satisfying meal. Boil for fifteen minutes Finalist Blend and serve topped with crumbled feta cheese

Ingredients: Shortcrust Pastry Assortment of part cooked vegetables as 110g/4oz Plain Flour preferred 55g/2oz lard Sliced potatoes 55g/2oz margarine Carrots in small sticks Tasty Soup Water to mix Broad beans podded Runner beans sliced thinly Ingredients: Dwarf French beans sliced thinly Butternut Squash Peas podded or mange toute Red pepper Onions or leeks sliced Onion Salt and pepper to season Mixed herbs/spices 300ml or ½ pint milk Salt & pepper Method: 1 litre water with 2 vegetable stock cube Line a large casserole dish with the precooked sliced potatoes Add any selection of five or six part cooked vegetables Method: Chop the butternut squash, onion and red pepper, Pour the milk over and season to taste add the stock, mixed herbs, spices, salt & pepper. Prepare the shortcrust pastry by rubbing the fat into the sieved flour, mixing with Bring the veg to the boil and simmer then a little cold water. Roll out on a floured board to cover the dish. A moist pastry brush for 20-30 minutes will secure the pastry to the rim of the dish, the using a knife to trim off any excess pastry. Garnish with chopped parsley Make to slits in the centre for steam to escape and brush over with milk so that the Tastes delicious with hot, crispy petit pains! pastry will brown. Bake for 40 minutes starting at 200C for 10 minutes then turning down to 130C for a lovely wholesome meal.

6 7 Fish Soup Veggie Bolognese

Sylvia Targett makes an Anglesey Style fish soup recipe that she serves with mashed or new potatoes to make a luxurious soup from simple ingredients. A touch of cream and the haddock makes this an irresistible soup. Kathy Cook’s veggie Bolognaise is a family favourite. TOP TIP- Never throw away gravy, wine, stock, plain fromage The kids love the recipe and it tastes superb wit home frais, herbs or cream. They can be frozen in ice cube trays and grown vegetables. Her children not only enjoy the recipe added to soups and sauces when you need them. they love to cook it with her too. Kathy’s serving suggestion includes a nice bottle of Chianti.

Ingredients:: Ingredients: 2 Unsmoked Haddock 550g left over mashed potato 1 onion Squeeze of lemon juice Garlic Salt and pepper Mixed herbs Chopped herbs Small pinch of coriander & parsley 900g cooked fish fillets or tinned fish, drained Cooked mussels 2 handfuls bread crumbs, made from leftover bread. King Prawns Eggs 1 pint of milk or 1 pint stock Flour ½ pint double cream 2 tablespoons olive oil Salt & pepper 100g butter Method: Method: In a medium size saucepan – Slowly fry the onions and garlic Melt some butter Add the haddock and fry gently, then add the herbs Add finely chopped onions -- simmer in butter until translucent Add milk/stock and simmer gently for about 10 minutes Add chopped or grated garlic to suit taste Add mussels and king prawns Layer in tomatoes – cut in half and seasoned up with basil and bay leaves with a light Take off the heat when cooked sprinkling of salt and when the tomatoes have softened; add ground black pepper to taste Add the double cream and stir Layer over mushrooms (stalk removed and open face down to absorb steam) Add the coriander and parsley Place lid over pan and leave to simmer down Leave to infuse for ½ a day or serve Prepare either pasta, spaghetti or jacket potatoes, then spoon over the veggie bolognaise when required and grated cheese

Excellent with mashed or new potatoes

8 9 Bolognaise Pizza Cheese & Herb Sauté Potatoes

The Menai Bridge Scouts came up with this novel way to use This is Kate Lydford’s second recipe in this book. Her cheese and up left over bolognaise sauce. Their tasty meat pizzas have them herb potatoes are fantastic with leftover cold meat, quiches and queuing up for more. The pizza dough is quick and easy to make, even as an accompaniment to salads. Try them at a barbeque so bolognaise pizza is really fast food. too. This recipe is a delicious way to use up left over potatoes.

Ingredients: Ingredients: Meaty tomato sauce – 750g/1.75lb leftover boiled potatoes left-over spaghetti bolognaise sauce 2 onions - red are good as they add a splash of colour Cherry tomatoes, halved Oil for sauté Mozzarella cheese, sliced 100g/4oz grated cheese Cheddar cheese, grated 2 tbsp freshly chopped basil Salt & pepper Quick Pizza Dough Method: 200g plain flour Peel and chop the onions. Slice the potatoes if necessary. Pinch of salt 1 teaspoon of baking powder Heat the oil in a large frying pan and sauté the onions for about 4 minutes 40g butter or margarine until they are soft. 1 tablespoon of olive oil Add the potatoes and sauté with the onion until they are golden. 1 egg Add the fresh basil and stir through before adding the cheese on the top. 75ml milk Cook for about 2 minutes without stirring until the cheese has melted. Season and serve.

Method: In a large bowl mix flour salt and baking powder, rub in the butter until the mix resembles breadcrumbs. Whisk together the oil, egg and milk in a bowl add this to the TOP TIP- Put your coffee grounds on your vegetable patch. They contain mix. Stir until it forms soft dough, turn out onto a floured surface and kneed for 30 essential nitrogen that will help your plants grow tall and healthy. seconds. Roll out and place on a lightly oiled baking tray. After you have put on your toppings cook in a hot oven for 20-30 minutes until cooked through with the cheese has melting and browned.6. Serve with cold meat from Sunday’s joint.

10 11 Leek and Hazel Nut Terrine – allotment and foraging dish

Tracy Purslow-Briggs makes pates professionally and her leek and hazelnut terrine is one of her favourites. Tracy has a small holding, so her leeks are home grown and her hazelnut trees provide the These tasty Chutney’s are great for using up left other main ingredient in this filling terrine. over tomatoes. At Ysgol y Bont they grow their own tomatoes and any excess are made into Chutney. Their Festive red hot tomato chutney has a real kick to it and is perfect with a good Welsh Cheese. Ingredients: 1 and half pounds of trimmed, finely sliced leeks 3ox of butter 4 tablespoons white wine Ysgol y Bont ‘Go Green Tomato Chutney’ 3oz stuffing mix 3oz Hazelnuts TOP TIP- Planting Ingredients: 6oz soft cheese chives in your garden will 2.5 Kg green tomatoes 4 beat eggs keep away aphids and 500g onions, finely chopped 2oz Toasted hazelnuts help prevent black spot 500g cooking apples, peeled, cored and chopped Vine leaves 500g sultanas on your roses 500g light muscovado sugar Method: 1.14 litre spiced pickling vinegar Grease 2lb loaf dish and line with blanched vine leaves 1 tablespoon of salt Pre heat oven on Gas 3 Cook leeks and butter in a cover pan on a low heat until the butter turns green, then transfer into a blender and blend down Ysgol y Bont ‘Red Hot Tomato Chutney’ Add wine and mix Ingredients: Transfer into a basin and mix well into the stuffing mix, eggs and the nuts 1 Kg tomatoes, peeled and chopped 750g cooking apples, peeled, cored and chopped Put into the loaf tin and cover with vine leaves 250g onions, finely chopped TOP TIP- Freeze tomatoes whole Stand in a Bain Marie and put in middle shelf of the oven, making sure to keep on 2 cloves of garlic, finely chopped in freezer bags. They can be used topping up the water whilst cooking. 350ml cider vinegar in place of a can of tomatoes, just Once cooked leave to cool and turn out, cut and sprinkle with toasted hazelnuts. 2 teaspoons of salt pop them in the pan frozen and ½ a teaspoons of ground ginger they will cook down. Chilli, de-seeded and finely chopped, to taste (optional)

12 13 Savoury Leek Flan Rosemary Roast Chicken, with home grown potatoes and beetroot

Yvonne Tatam’s savoury leek flan is a tasty summer Children from Ysgol Gymraeg Morswyn harvested dish, great for picnics and good for using up left over potatoes and beetroot from the Sunken Garden in leeks. Add some left over chopped ham or even cooked Holyhead to make their rosemary roast chicken recipe. The home grown vegetables add great bacon to make a delicious alternative. flavour to this wholesome dish that the whole family can prepare and enjoy together. Ingredients: 1 medium sized chicken 4 large beetroot 2-3 cloves of garlic, peeled and crushed Table salt Small bunch of rosemary and thyme, leaves Drizzle of olive oil Ingredients & Methad picked and bashed Small bunch rosemary, leaves picked and 1 packet of shortcrust pastry 3 tablespoons of olive oil bashed Roll out the pastry and line with an 8 inch flan dish Sea salt & black pepper Sea salt & black pepper Wash and slice one large leek and cook in 1oz of butter with pan lid on 1kg small new potatoes Add one teaspoon of cayenne pepper to the cooked leek Small bunch rosemary, leaves picked and Grate mature cheddar cheese into the bottom of the flan dish – enough to cover the bashed pastry at the bottom of the dish Drizzle of olive oil Sea salt & black pepper Add the cooked leeks to the cheese Beat three medium eggs in a bowl and add three tablespoons of milk to the eggs Method: Pre heat the oven to 200C/400F/Gas 6. Pour the egg mixture over the leeks Add a sprinkling of black pepper Make the flavoured oil by mixing garlic, rosemary and thyme. Place the chicken on a roasting tray and spoon on the flavoured oil, getting it into every nook and cranny, then season with sea salt and black Grate more cheese on top of leek and egg mixture pepper. Cover with foil and cook for 45 minutes. Remove foil, spoon the flavoured oil back over the chicken and roast for a further 30-45 minutes. Ensure the chicken is fully cooked and the juices run Bake in the oven (180 C) for about 40 mins clear.

Optional: Add some chopped ham or cooked bacon Wash and cut the tops and bottoms off the beetroot, don’t peel them. Stand them up on a baking tray and put a thin layer of cheap table salt around them, this will catch any juice while they roast. Place in the oven for 1-1 ½ hours until tender (a bit like baking a potato, a large beetroot will take longer). Remove from the oven and allow to stand until cool enough to handle. Lift the beetroot off the salty tray and gently rub the skin off. Wash you hands with cold water to avoid stained hands. Slice the beetroot, placing them on an ovenproof dish, drizzle in olive oil, sprinkle with rosemary, sea salt and black pepper. Pop back in the oven to warm gently, they taste great cold too. Wash the potatoes and parboil until almost tender. Drain the potatoes and put then in a roasting tray. TOP TIP- Collect seaweed, dry it in a Drizzle in olive oil and sprinkle with rosemary, sea salt and black pepper. Cook for 30 minutes until wooden box and crush it with a heavy roller. golden. This will make great fertiliser for your plants. Carve the chicken and serve with the roast new potatoes and slices of beetroot. Store any left-overs in the fridge and served cold cuts the next day with left over beetroot and potatoes with salad. 14 15 Veg. Club Volunteers Leek and Potato Soup Russell Jones’ Quick Quiche

Maeshyfryd Fruit & Veg. Club Volunteers’ S4C gardening presenter, Russell Jones keeps chickens as leek and potato soup is a filling hot treat well as growing his own vegetables. He loves to make that can be made quickly and inexpensively. quiche as it is so versatile, being able to add whatever It’s great for using up leftover potatoes and you like. He suggests adding salmon, asparagus, flavoured leeks, and delicious, particularly if you have cheeses, broccoli, and anything you have growing in the grown the potatoes and leeks yourself. garden. Russell has the added advantage of using his own chickens’ eggs.

Ingredients: Ingredients: 2 leeks, trimmed and sliced – rinsed well with cold water I usually buy ready made short crust pastry. Roll it out to about half a centimetre thick and 3-4 potatoes cut into small chunks line a quiche tin. Prick holes all over the pastry and blind bake for about 15 minutes, or as 1 onion, chopped per instructions on the pack! A knob of butter 2 pints of stock (a stock cube is fine) Now for the filling: Salt and pepper to taste 2 slices of bacon, 2 eggs Method: 1/2 pint of milk Melt the butter and sauté the onion and leeks. Add the potatoes, cover with the stock 2oz cheddar cheese and bring to the boil. Simmer till the leeks and potatoes are tender. Make smoother 1 onion soup by using a potato masher in the pan or leave it chunky. Add salt and pepper to Method: taste. You could add finely chopped carrot to give a bit of colour. Or add a clove of Put oven on gas 5 / 375f/190c finely chopped garlic to the onion if you like the taste. Chop the onion and place in the bottom of the pre cooked case Cut the bacon into bits and place over the onion Grate the cheese over the top Beat the eggs into the milk and pour into the case. Carefully put in the oven for about 30 minutes or until set. TOP TIP- Why not organize a local seed and plant swap to get free vegetables. What I love about this recipe is you can add whatever you like.

16 17 Stuffed Peppers with Thyme Bacon and Vegetable Crumble and Garlic Sauce

Shanti Shanker makes stuffed peppers with her leftovers. She Evan Jones’ Bacon and Vegetable crumble is a uses a wide variety of leftovers to make the stuffing including great way of using up leftovers and is also fast cous-cous, green lentils, black beans, bread slices, left over and easy to prepare. mushroom pieces, curry, peas and spinach. Shanti serves the Ingredients: pepper piping hot with tyme and garlic sauce on top. Cooking time 40 minutes – Temperature Gas Mark 6 8oz (200g) rashers streaky bacon 1 medium onion – finely chopped 4oz (100g) mushrooms – finely chopped For the stuffing: For the sauce: TOP TIP- Re-use your plastic drink 8oz (200g) cooked vegetables – can be mixed Three peppers (cut in half with the seed Two tablespoons of butter. cups to grow tomatoes from seed. 8oz (200g) tomatoes (cooked) – can be tinned removed) Half a cup of finely cut red onions. When they’re ready to transplant, Seasoning A cup of rice (cooked or boiled) Three cloves of finely-chopped garlic. 4oz (100g) plain flour simply remove the bottom inch or so Half a cup of lentils or potatoes One cup of thyme leaves. 2oz (50g) butter of each cup and plant directly in the Four spoons of grated cheese Two spoons of plain flour. Grated cheese could be used as a topping if desired One chilli (green of red) is optional A glass of milk. ground. This prevents cutworms from Salt to taste Half a glass of water. eaten them. A pinch of red chilli powder or chilli flakes Salt and black pepper to taste. Method: A spoon of finely cut coriander Try growing your own vegetables, You can use a mixture of cooked vegetables or left Method: they taste better. If you don’t over vegetables (All vegetables should be finely A little cheese and breadcrumbs to garnish. Saute the butter in a saucepan, and add oinions have a garden there are lots of chopped. and garlic until the onions are just cooked. They allotments across Anglesey. Method: need to be golden in colour. De - rind the bacon and chop coarsely. Heat a Mix all the ingredients in a bowl. frying pan until fat runs. Add the onion and Then add a cup of thyme leaves and cook for cook for 5 minutes until soft and golden. Stir Place the cut peppers in an oven at 180 degree 3-5 minutes, add the flour (sieve it to remove in the mushrooms and cook for 2 minutes. for eight to 10 minutes until slightly done. any lumps) into the pan and keep stirring the Add Vegetables and tomatoes with Take out from the oven, spoon in the mixture onions, butter and flour. their juice. made with rice, cheese, herbs, and seasoning Gently add the milk and stir the mixture Season well and put into a 2 pint into the peppers. to form a sauce-like consistency on low to ovenware dish. Put the flour into a basin Place the stuffed peppers with the stuffing medium heat. Add salt and pepper to taste, and and rub the fat until the mixture is like facing up and garnish with a little cheese and add water if the sauce is very thick. breadcrumbs. Season well with salt and breadcrumbs on top of the stuffed peppers. pepper. Spread on the bacon mixture. Serving Suggestions: Keep in the oven at 180 or 200 degrees Bake for 30 minutes. Serve the dish with a simple salad with some for 10 minutes, until the cheese gets a light left over cucumber and rocket mixed with any golden colour. seeds, along with some olive oil and salt to taste. 18 19 Tatws Pum Munud Leek, Cheese and Egg Pie

This is Delyth’s own version of a simple recipe her Amy Jones’ simple recipe for getting the most out of mum used to make when she was a child. It’s any leftovers uses mashed potatoes, leeks and eggs. It’s an inexpensive recipe, so great when you are on a really fast to make and really simple. This is a recipe budget. It’s also a traditional recipe that is easy that is great when you are in a hurry as it looks after to prepare, so a great way of getting the whole itself and fills you up when it’s ready. family cooking together.

Ingredients 7 Method: Tatws Pum Munud (5min potatoes): This was traditionally made in a frying pan, Mash potatoes (add cream if you want) and use however I make it in a casserole dish, so it does only take 5 minutes of your time. to line as a base for the pie Boil leeks then place on top Ingredients: Slice boiled eggs and place on top of leeks Cheap offcuts “bacon bits” of bacon from the butcher • Onion Grate cheese then sprinkle on top of the • Carrots whole dish • Potatoes Place in an oven for 20 mins • Chicken stock • Butter

Method: Chop up the bacon, onion and carrots into a casserole dish, pour over the chicken stock and then fill to the top of the mixture with boiling water. Peel and slice your potatoes and then arrange TOP TIP- Half bottles of milk can be frozen if you are going away for a them in a couple of layers over the top of the mixture. Add s ome small knobs of butter on top of the potatoes, put the lid weekend. When you return simply defrost in warm water and you have on the casserole dish and put in the oven for about an hour milk for a cup of tea, coffee and cereals. at approx 160 degrees. Take the lid off the casserole dish and put back in the oven for the potatoes to brown on top.

Simple, but a lovely comfort food that you can make for next to nothing if you grow your own vegetables!

20 21 Pork and Pineapple Pea and Ham Soup

This pork and pineapple dish from Gwyneth Parry has a Here’s a classic hearty soup that is great to get Caribbean twist to making pork leftovers go a long way. the taste buds tingling. Another great way to Try this tropical flavoured recipe to brighten up your day. use up leftover bacon or ham or peas. Add a bit of chilli or Worcestershire sauce to give it an edge. Try growing your own vegetables, they taste better. If you don’t have a garden there are Ingredients: lots of allotments across Anglesey. Ingredients: In a jug – blend the following: Dried peas 2tsp of malt vinegar Carrots 1 and a half tsp of sugar Potatoes 1tsp of tomato puree Bacon bits 1 dessert spoon of corn flour Onions 1 and a half tsp of soy sauce Juice from one small can of pineapple Method: Soak the dried peas overnight and drain Method: Place in a pan to boil until the mixture has Boil bacon bits with onion thickened, then pour over four pork fillets Add the sliced, chopped carrots and add the pineapple. Place in the oven for Add the peas and simmer for 15 – 20 Minutes approx 45 minutes at 160˚C. Once cooked; serve with rice, veg Add the potatoes (sliced) and simmer slowly until soft or potatoes. Eat and enjoy!

TOP TIP- Left-over cake and broken biscuits can also be blitzed in a food processor to TOP TIP- Wrap ciabatta, small loaves, or a third of a French stick make toppings for crumbles or to add a tasty in foil and then freeze it. Just pop them in the oven when you need crunch to yoghurt, ice cream or even a bread to accompany a meal, such as this soup. fruit salad

22 23 Hannah’s Green Garden Vegetable Bake Vegetable Soup Left over Sunday lunch makes a great soup for the Monday evening!

If you want to try this recipe before you cook it then hop aboard Idris Jones makes this hearty vegetable soup from a Stenna Ferry to Ireland. Hannah developed this recipe for a the Sunday lunch leftovers and has a fast a filling school Stenna Line competition and shares it with us. This meal ready for Monday evening. vegetarian dish tastes great with home grown vegetables and is enjoyed by many people travelling the Irish Sea.

Ingredients: 50g butter 2 tsp mustard powder Ingredients: 600ml milk left over greens, for example 200g mature cheddar, grated greenbeans, peas and broccolli 2 large potatoes, sliced into rounds left over cauliflower 1 head broccoli, cut into florets left over new potato 200g garden peas left over carrots Small bunch of chives, snipped 1 x onion 50g flour mixed herbs 1 head cauliflower, cut into florets 1 x vegetable stock salt and pepper Method: olive oil Melt the butter in a saucepan, then stir in the flour and mustard powder and cook butter(optional) for 1 minute. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the Method: heat, then stir in all but a handful of the grated cheese. In a large pan heat the olive oil and cook the onion until soft, I like to add a little knob of butter to the onions in the oil as I find it gives a lovely creamy taste. Then add the left over Heat oven to 220C/gas 7 and bring a large pan of water to the boil. Cook the potato vegetables and the vegetable stock (made up as directed on the packet) bring to the boil, slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally stir together and add the mixed herbs and salt and pepper. Simmer for around 10 minutes add the peas for 1 more minute. Drain all the veg and pat dry. Reserve enough and then mix with a hand mixer. Serve hot or even freeze until another day. potato slices to cover the top of the finished dish, then gently stir in the rest of the vegetables into the sauce with the chives. TOP TIP- Whenever I’m chopping vegetables for a meal, I save the excess Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 minutes until the topping is golden and crisp bits I’ve cut off of veggies that are well-suited for making soup stock: onion and serve straight from the dish. skins, stems of leafy greens, carrot ends, etc. I store all of these in a plastic Daughter recipe, Hannah’ green garden Vegetable Bake: developed originally in bag in my freezer, and when I have a good stash saved up, I make a batch secondary school competition for a new vegetarian dish on to the ship on the menu of fresh veggie stock, putting the veggie bits on my compost pile after if travel on Stenna Ferries travelling to Ireland. draining the stock 24 25 Notes...

TOP TIP- Plant basil with your tomatoes to improve their growth and flavour. Pepper, marigold and basil can keep pests off your tomatoes.

26