DELICIOUS RECIPES ON A BUDGET FULL

You could use another type, but small green or brown lentils are what I like at the moment puy would be nuttier, red are creamier. There have been many versions since and currently it’s with lentils. I started making a lot of savoury vegetable pies years ago, after a spell cooking in Liguria. Joe Trivelli’s lentil and chicory torta salata. Joe Woodhouse is a food writer and photographer, and author of Your Daily Veg (Kyle Books, £22) The ingredient: lentils The recipe: Joe Trivelli’s lentil and chicory torta salata Serve alongside the souffle with the quick-pickled onion.

Toss the potatoes in the leeks with a good grind of black pepper. Cook gently with a lid on the pan over a medium-low heat until collapsed and tender. At the same time add the leeks to the remaining 50g of butter in a medium saucepan. Meanwhile, cook the potatoes in salted water until tender. Turn the tray 180 degrees and continue cooking for another 10-15 minutes until golden on top and set. Place in the oven and bake for 30 minutes. Set in a high-sided oven tray filled with 2cm of water. Be careful not to knock out too much air from the egg whites. Stir the egg whites through the cheese mix a quarter at a time, until fully incorporated. Taste for the level of mustard you like, add more if needed. Once fully incorporated, mix through the rest of the cheese, the mustard and a pinch of salt. Beat the egg yolks one at a time into the sauce. Rotate the dish and coax any remaining cheese on to buttered areas to cover.Įither by hand or in a machine, whisk the egg whites to stiff peaks with a pinch of salt. Then finely grate 25g of cheese directly into the dish trying to coat the sides as much as possible. Grease a 20cm x 9cm pan or dish with 15g of butter. Continue to stir over the heat until the sauce has thickened – 2-3 minutes should get you there. Add the rest of the milk and mix until a smooth roux is formed. Add half the milk, and with a spatula or a whisk incorporate it fully into the flour and butter. Over a medium heat, toast the flour in 60g of the butter for 2-3 minutes until golden and aromatic. Firstly, mix the red onions with the vinegar and a pinch of salt, and set aside. Joe’s total cost: £7.98 (items bought from Sainsbury’s) Red wine vinegar 3 tbsp (cider or white wine vinegar also work fine)įlour 60g (brown adds a nuttiness, but any works)ĭijon mustard 1-2 heaped tsp, or mustard powder Serve it straight from the oven at the table, steaming away in all its glory. But working swiftly while everything is hot gets a jump start on the cooking. You can let the cheese sauce cool before adding the eggs, if you want to get ahead.

DELICIOUS RECIPES ON A BUDGET FULL

Add half and taste: I like it quite noticeable, so I use the full amount. Mustard powder really shines here, but dijon also holds its own. Using a wholegrain flour adds a little nutty note to the souffle. A cake tin or a deep pie dish would also work. I use a cast iron enamel pot to cook it in. I love it as a main that everyone can get stuck into around the table.Ĭooking in a bain-marie really helps the texture and results in a steady rise. This dish feels luxurious beyond its humble ingredients, with the pink quick-pickled onions keeping the richness in check. The ingredient: cheese The recipe: Joe Woodhouse’s cheese souffle

Delicious recipes on a budget