Leftover Vegetables: Pickles

I used to run a small food business called Simon Said. And while that feels like an age away I still continue to make my own pickles. They are a great way to use spare veggies and can be used to bring any salad to life. They are also great for your gut. Makes: 1…

$2.35 Soft Eggs w/ Zucchini + Pea Puree Breakfast

Makes: 4 serves. Ingredients: 8 eggs $3.85 2 zucchini $1.20 250g frozen peas $0.75 1 small brown onion $0.30 80g butter $0.75 1 tablespoons olive oil $0.20 1 baby fennel $1.20 ¼ bunch of tarragon $0.45 ½ lemon juice $0.30 2 tablespoons olive oil $0.40 Total Per meal $9.40 $2.35 Method: Preheat oven to 270…

$2.35 Crisp Brussels Sprouts w/ Lentils

Makes: 4 side salads. Ingredients: 150g small green lentils $1.25 Peanut Oil $1.75 400g Brussels sprouts $4.00 Handful of baby spinach $0.90 ½ bunch of mint $0.50 3 tablespoons olive oil $0.50 1.5 tablespoons red wine vinegar $0.35 1 teaspoon english mustard $0.15 Total Per meal $9.40 $2.35 Method: Cook lentils. Preheat oil in a…

$2.65 Sri Lankan Beetroot Curry

Makes: 4 meals. Ingredients 1 kg of beetroot $3.50 250g frozen peas $0.75 Handful of baby spinach leaves $0.80 150g small green lentils $1.25 3 tablespoons olive oil $0.50 1 red onion, finely chopped $0.50 2 cloves garlic, finely chopped $0.25 1 tablespoon Sri Lankan curry powder $0.10 1 teaspoon ground coriander $0.15 1/4 teaspoon…