Revised Bacon & Egg Pie: frugal, low-cholesterol, easy, fodmap options

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Every household has its 'restrict further food spending - budget's getting low' days.  Here's a brilliant solution.

1st posted 2018; updated 10/24

For days when the food budget is drawing down to zero!!

This dish proves that small - very small - amounts of protein mixed with vegetables and carbs can make a frugal dish a singular delight.  

Called 'Bacon & Egg Pie' in some North American Chinese restaurants, the dish makes good use of a few slices of bacon, or pastram/spiced beef, and a solitary egg.  

The meat - 2 medium thick slices minimum, 3 if you're living dangerously - with fat removed adds a glorious saltiness.  The egg adds its own sauce. 

It's very quick and easy; no waiting around for ages before one can eat!  The meat and veg steam on top of the rice; you can manage with just one pot and an optional frying pan. 

Perfect singleton/couples' food!

Though 67 is normally a purist where rice is concerned, here the rice is a quick cook long grain, ready in 15-20 minutes. (67 tested M&S: £1 for a kilo which was unexpectedly good.  Waitrose Waitrose probably has a similar product. If you've deep pockets, Tilda do a quick cook Basmati rice for a fiver.)

Note: fodmap friendly veg for this recipe includes finely sliced green, Savoy or Chinese cabbage OR kale, spinach and small standard broccoli florets   

     

Cost: £2.50'ish
Feeds:1 

Ingred:
   145gms/3/4 cup quick cook white rice

   360 ml/1.5 cups water

   2-3 slices back or turkey bacon or 55gm/2oz pastrami or spiced beef, fat removed, in 1/2 in/1 cm strips
   80 gm/3 oz tenderstem broccoli or shredded sprouts OR green beans or a mix 
   1 tsp dairy/plant butter (opt)
   1 egg per person (opt) - 2 if you're very hungry

   Garnish: oyster or hoisin sauce

Method:

Equipment: small or medium sized pan with tight fitting lid

1. Place a fine sieve over a bowl, add rice, rinse with tap water until the water in the bowl is no longer cloudy
2. Drain; add rice to a pan; add water; bring to a boil, uncovered; reduce heat to med low, fit a lid firmly over the pan and cook 5 mins; remove lid -- much of the water will have been absorbed and the rice grains will have begun to swell 
3. Scatter meat evenly across the surface, avoiding clumping; arrange veg in one layer around the edges of the pan.  If there's not enough room, scatter sprouts lightly over the bacon
4. Return lid; continue cooking a further 5 minutes
5. Test veg; it not done to your liking, cook a further 5 mins.  
6. In the meantime, fry or poach eggs until whites are firm but yolk still runny 
7. Transfer cooked veg to the outer edges of a serving dish, stir bacon into the rice in the pot; pile it into the dish, letting the green veg peek through
8. If liked, add a little plant/dairy butter on the rice and place egg on top 

Tips:

• In the UK, cup measures are 250ml but a good sized coffee mug will do so long as you use the same mug for measuring everything
• Don't like the idea of bacon?  Replace with generous slivers of pastrami or spicy beef sausage
• If you liked this you will also like Piquant Rice, a sassy wallet-friendly vegan base with options for cooked meat or fish

Stir-fries: the ultimate fast food

Quick, easy, fabulously tasty and economical.  What more could one ask?  Try these:

    The Art of Stir-Fry: a guide to stir-fry technique 

    7 minute Pork/Chicken & Pineapple Noodles 

    Slimmers' Beef with Veg

    Vegan: Low-carb Harvest Veg

    Lamb leg with Sherry, Soy Sauce & Orange

   

Please leave a comment in the box  below

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

MEXICAN SWEETCORN & AVOCADO SALAD, easy-peasy, low-fat,

Sweetcorn, Red Pepper & Avocado team up for a colourful early autumn salad... 

'...a really gorgeous way to eat sweetcorn off the cob'

Avocados and corn on the cob are plentiful and well-priced right now, and teamed with red pepper and tomato make a delightful & easy autumn salad.   

The rich butteriness of the avocado, the crisp sweetcorn (whether shorn from a cob or drained, from a package), blistered red pepper and seed-free tomatoes provide a delightful punch of texture, flavour and colour.   

A bit of heat in the form of fresh chillis, chilli flakes or hot sauce brings a Latin American vibe.  Finish it off with a light sprinkling of olive oil and balsamic vinegar or Yoghurt-mayo dressing and a few toasted pumpkin seeds.  

Bliss.  

Serves: 6 as a side
Cost: £3 

Ingred:
ideally 2 medium ears of corn, nibs separated from cobs OR 240gm/8.4oz sweetcorn (drained) 
2/3 red pepper, in small dice 
up to 1 tbsp olive oil

1 finely chopped fresh chilli, seeds and membranes removed, Or 1/2-1 tsp chilli flakes or several dashes of Tobasco or hot sauce
1/4 tsp salt or to taste
small clove garlic finely grated

I large, firmish avocado, peeled and diced, liberally sprinkled with lime or lemon  juice, and well seasoned with salt & pepper 

1 large tomato quartered, seeds & membranes removed

Dressing

yoghurt-mayo dressing  
1 tbsp extra-virgin olive oil
1/2-1 tbsp lime or lemon juice
pepper 

garnish: toasted pumpkin seeds (opt)
             crumbled goat cheese (if you're not worried about cholesterol)
             coarsely chopped parsley

Method:

SENSATIONAL SMASHED POTATO SALAD

Outstanding potato salad that's quick, easy and frugal...

Doesn't look like much but it's utterly fabulous.  And quick!
'I love potato salad; this was outstanding with great crunchy bits' 'Incredible.'  Tasters 

When life's really busy or too darned hot, this frugal potato salad will make life easier.  From start to finish, it's ready in minutes and - even better -  the kids will love to help make it.

It can sit in the fridge for a day or so, deepening its flavours; doubling or tripling the recipe won't be a problem.

To make it a main course salad, at the last minute, mix in hard boiled egg or cubes of cold meat/fish. Other salad ingredients like finely chopped celery, cooked green beans or asparagus (!) and finely sliced radish add colour and texture. 

Cost: £2.25
Feeds: 6-8 as a side

Ingred:
   1 kilo/2 pounds small potatoes, halved OR potatoes chopped in 2inch/4cm cubes
   4-5 trimmed spring onions, white & green bits, thinly sliced 
   at least 1 cup yoghurt-mayonnaise
    pepper & salt

Method:

1. Cook potatoes 10 mins in boiling salted water or until a knife inserted into the centre meets little resistance (they will continue to cook off the heat)
2. Drain, run cold water over the potatoes then return to the sieve in the pot with the heat off; cool; peel if preferred
3. Put into a large bowl and, using a potato basher or fork, squash some of the potatoes - it doesn't matter if some of the potatoes stay whole
4. Mix in spring onions
5. Stir in yoghurt-mayo, mixing well 
6. Refrigerate until needed

Comments:
'I love potato salad and this was outstanding - firm and moist with great crunchy bits in it.' Political Agent 
'The salad was incredible!'  Mature housewife

More salads on Nav Bar:Recipes 11/Salads 

Please leave a Comment in the box below                                          

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

FRUITY SMOKED MACKEREL RICE SALAD, Triple Duty, low-fat, high fibre,

A sassy healthy fruity smoked mackerel salad... 
                                                                             updated 3/25; first posted  2016

 Mackerel, Rice & Fruit salad with creamy dressing
'I'm taking this recipe back to Australia with me!'  'Fresh and summery with loads  of interesting flavours' Tasters

If ever there was a salad to typify abundance, this is it.

Smoked Mackerel & Rice in a creamy dressing, studded with nuts and juicy, crunchy fruit, is a refreshing summer offering.  And if you're not into fish, there are vegetarian, vegan and carnivore options below.

Inspired by the great Ina Garten, the Rice Salad is superb - every mouthful a symphony of flavours and textures. 

It's very healthy - full of heart-friendly omega oils, vitamins and minerals.  High in fibre (especially if brown rice is used) and gut-friendly yoghurt, it's excellent for the digestive system. And it is easy to prepare and put together.

The blog is not keen on making salads too far ahead but if stored separately, the ingredients should be good for 2-3 days after it is prepped.  

If transporting the salad, pack ingredients in individual air tight containers and assemble on site.  For maximum taste and pleasure, allow the Salad to come to room temperature. 

?Despite higher prices and the cost of living crisis, Smoked mackerel is still - just -the least expensive of smoked fishes (though the  budget conscious should beware of less expensive salltier brands). 

Individual smoked mackerel, fat and golden and crispy skinned, are available at good fishmongers - at a price - and are ideal.  Otherwise the esoterically flavoured selection at M&S and (good value) Waitrose Essentials are fine.  

Cost:  from £6.50'ish (4/25), depending on mackerel
Makes: 2-3 generous portions 

Ingred:
   240gm/8 oz cooked rice, (brown pref) (1/2 cup uncooked)
   zest of 2 med oranges
   segments of 1.5 oranges
   generous handful seedless grapes, halved
   2 tablespoons finely chopped fresh chives (3/4 tsp dried)

        (OR the whites of spring onions or red onion)

   3-4 tablespoons finely diced fennel or celery

   3 tbsp thick Greek 0-fat yoghurt
   1 tbsp mayonnaise (opt)
   juice of 1/2 orange
   1 tbsp olive oil
   1 tbsp white wine vinegar
    pepper & salt

    150 gm/5.5 oz smoked mackerel, skin & bone free, in large flakes 
    a generous handful almonds or other lightly toasted nuts

    lettuce

Method:

1. Mix rice, orange zest, chives, fennel or celery, orange segments & grapes until evenly distributed
2. Whisk yoghurt, mayo, olive oil, vinegar, orange & salt and pepper; add enough to rice to moisten, not overwhelm 
3. Lightly toss till well mixed 
4. Add mackerel & nuts; stir carefully, keeping fish intact 
5. Serve on lettuce with good bread

Comments:
'That salad was great, fresh and summery!  The fruit and fish combo reminded me of Australia.' 20 fund-raiser

'I hesitated at first because of the fruit but mackerel is my favourite fish so I tried it.  It was really, really, really good!' Priest's assistant
' This was amazing; just stunning mouthfuls with loads of interesting flavours .  It was so summery and fresh; delightful.' Retired writer

Tips:

• Vegetarians and Vegans can replace mackerel with hard boiled eggs and vegan bacon bits, smoked tofu or ROASTED SPICED CHICKPEAS:   You will need a salty element for balance.
• Carnivores can replace mackerel with cold chicken
• Liked this? You'll also like Smoked Mackerel, Egg & Potato Salad

                           

           Please leave a Comment in the box below

          

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

ST PATRICK'S SPINACH SALAD, vegan, almost instant. triple duty

A spinach salad for vegans and carnivores...

Updated 2024; first posted 2019

Versatile Layered Spinach & Tomato  Salad
'love this restaurant-quality salad.' Taster

Spinach may not give you the mythical muscles of 'Popeye the sailor man' but it's full of good things including iron for energy and Vitamin K for bones.

At its best from March to June, the dark green leaves are a joy when served raw in salads, and heralds the bedding in of spring.  

67's recipe has layers of spinach, raw mushrooms, tomato, beetroot and pumpkin seed.  It provides delightful mouthfuls and is extremely versatile.

In its basic form (pictured) drizzled with a balsamic vinaigrette, it can be a light meal, a side or a first course. 

It easily transforms into a vegan, vegetarian, pescatorian or carnivore delight.

Let the imagination can run wild with these suggested add-on options:    

• cooked green lentils or chickpeas for a Vegan feast
• goats cheese & avocado with a classic vinaigrette for a vegetarian 
• cooked peas and big  shards of cooked salmon with lemon yoghurt-mayonnaise 
• shards of ham hock or slices of pastrami with mustard yoghurt-mayonnaise
• chicken and bacon/pastrami with yoghurt parsley mayonnaise 

Cost: £3.00 (5/2024) for the base; more for additions
Serves: 2 but easily multiplied

Ingred:
   80 gms fresh spinach, washed, de-stemmed & dried in  a clean tea towel
    a handful of thinly sliced white or chestnut mushrooms
    6-8 baby tomatoes halved or 2 large tomatoes cut in 8ths, sprayed lightly with olive oil and lightly salted
    a handful of green beans, topped & tailed, boiled 3 mins and plunged into cold or ice water
    a couple of med beetroot, each cut in 6 (opt)
    a couple of tablespoons of pumpkin seeds, lightly toasted
    
  Balsamic Vinaigrette

Method:

1. On a plate or in a glass bowl, layer the veg: spinach, then beetroot, tomatoes, mushrooms, green beans
2. Sprinkle over pumpkin seeds.
3. Pour over preferred dressing

Balsamic Vinaigrette:
     6-8 tbsp good olive oil
     2 tbsp balsamic vinegar
     good pinch salt and 1/4 tsp pepper, pref. coarsely ground
     2 rounded tsp wholegrain mustard
     1/2 tsp sugar, honey or maple syrup (opt)

French Vinaigrette
    6-8 tbsp good olive oil
    2 tbsp lemon juice/white wine vinegar/cider vinegar
    good pinch salt and 1/4 tsp pepper, pref coarsely ground
    2 rounded tsp Dijon mustard

Pour all ingredients into a jar with a tight fitting lid and shake until thick and blended. Check seasoning.

Yoghurt Mayonnaise

Combine 1-2 part/s good mayonnaise to 4 parts strained yoghurt.  (Example: 1-2 tablespoons mayonnaise and 4 tablespoons strained yoghurt.)  Mix well.  Add herbs, or oils or vinegars to taste.

Comment:
'I love this; it's the kind of thing you'd find in a really good restaurant.' Retired writer
'In our vegan vs carnivore world, triple duty salads are like a peace treaty for the dinner table.' Political Intern 

Tips:

• if pumpkin seeds are toasted too long, they'll pop like popcorn. Not good
• cold, cooked cauliflower can also be added to this salad
• 80gm packs supermarket spinach are the perfect size for singletons
• if you liked this you will also like spinach stir-fried with a bit of garlic or dropped into soups and casseroles for a pop of colour. See Chunky Lentil Soup with Spinach & Mini-meatballs or the gloriously rich, savoury Spinach Parfait.

                              More salads on NavBar: Recipes II...

Please leave a Comment in the box below                                     

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission. 

CHUNKY BEEF & VEG SOUP, slow cooker, low fat, salt, preservative

Much better for you than tinned...

 'Big' Beef Soup: not quite a stew but equally filling, nourishing & easily digested

'...a grand, hearty warm meal' Taster

Tinned 'Big' soups are a godsend when overwhelmed with work or unable to cook due to illness.  But the truth is, many commercial tinned soups* are disappointing: thick & gloopy -- definitely not in a good way -- and strong, unpleasant metallic flavours. 

Home-made Big Soups are the perfect solution.  They hit the right balance: light but satisfying and full of flavour.  And all the bits in it -- root veg and beef -- are tender and easily digested. 

Prepped ahead and slow-cooked, homemade chunky soups may take a little more effort than opening a tin initially but they are incredibly tasty.  And  leftovers can be frozen.  

They are also better for you - lower in fat/salt/preservatives - and are pretty wallet friendly.   

Kids will love them, as will the ill or infirm or anyone looking for a nutritious, filling, easily digestible meal.  


Cost: £3.00
Serves: 6-8

Ingred:
   7oz/200g shin of beef, without bones, in one inch cubes
   seasoned flour

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   1/2 coffee mug swede, peeled and cut in one inch cubes
   1/2 coffee mug sweet potato. peeled & in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes

   enough stock water to cover beef & veg by one inch
   slug of brandy (opt)

   small handful parsley, finely chopped
   Worcestershire sauce, 2 tbsp

   reduced salt soy sauce (opt)

   2 tbsp rice or other flour with 1/2 ounce butter

Method:

EASY MULTI-DUTY RICH TOMATO SOUP: easy-peasy, sugar/preservative free, low oil/salt

Another multi-purpose dish perfect for carnivores and vegans 

updated 2025 first posted 2015d 2015 

Rich Tomato Soup with Crispy Pancetta
one of multiple ways to serve this soup 

This rich, thick and sublimely satisfying soup is is the perfect vehicle for satisfying conflicting food preferences amidst a crowd or round a dining table.

The vegan base transforms easily into vegetarian, pescatarian or carnivore, depending on additions. 

The soup is gloriously scented and deeply flavourful despite being free of sugar & preservative, and low in salt and fat.  It is incredibly easy to make, with very little chopping.

It also contains four different vegetables which make a substantial contribution to your five-a-day.

The simle roasting method - adapted from Hugh Fearnley-Whittingstall -- is a simple, easy way to achieve masterful flavours. 

Serves: 6-8 generously
Cost: £4.00'ish (10/2025); additionns & garnishes extra 

Ingred:

  1 kilo vine tomatoes or supermarket specials OR two 400gm tins tomatoes
  1/2 kilo red or yellow onions OR a large fennel with a extra 2 sticks celery
  3-4 sticks washed, peeled celery, grooves rubbed with paper towel
  1 good sized bell pepper
  2-3 tablespoons fresh basil leaves (or 1 - 1.5 tsp dried)
  stock or water

  2 tbsp tomato paste  (low-salt for oldies) 
  salt & pepper
  1-2 tbsp olive oil 

  Good stock  as needed 

Meat eaters: 250-350 gm ham or minced poultry, lamb or beef
Pescatarians: 250-350 gm seafood
Vegetarians: Cheese, yoghurt
Vegans: firm tofu

Method

1. Soak non-organic veg 20 mins in a 9-1 mix water & vinegar; rinse, drain, ru skins with paper towel 
2. Preheat oven to 180c, 350f, gas mark 5
3. Line a deep pan just big enough for all the vegetables, pref with a lid, with greaseproof paper OR prepare slow cooker
4. Top, tail & peel onion & cut into quarters.  Thoroughly wash and clean other veg.  Quarter celery sticks.  Remove membranes & seeds from pepper; quarter or cut coarsely.  Remove core from tomatoes.  Layer in pan; seasoning each layer lightly with salt & pepper - onions first, then celery, pepper and fresh tomatoes     
5. Pour in water or stock to cover 
   
6. 
   Oven-cook: Place lid tightly on cooking dish OR cover veg with a layer of greaseproof paper then tinfoil.  For ripe/tinned tomatoes, bake 45 min-1 hour or up to 2 hours to reach the soft, yielding stage.  Remove lid/foil; bake a further  15 mins.  Cool.
7. Slow-cooker: cook on high for 2-3 hours; cool.
8. Add tomato paste or chopped tomatoes to vegetables; blend.  Taste.  Add more tomato paste, salt and pepper, Savoury Spice Mix, celery salt or other herbs according to taste. This is your base.  
9. Add vegetable stock (home-made, granules or cubes) until the soup reaches the desired thickness.  Check seasoning; adjust accordingly. 
10. EITHER: Divide base as required and serve in individual bowls, scattered with basil and chosen additions.   OR serve without additions in a large tureen, buffet style,  accompanied by bowls of vegan, vegetarian or meat/fish additions for diners to choose.

ADDITIONS: Any or All of the following...

VEGAN:

• tiny cubes of firm tofu
• Memorable Crunchy Croutons made with seeded wholemeal bread
• vegan bacon bits

VEGETARIAN:  

• grated cheese
• yoghurt 
• accompanied by Skinnier Ultra Cheese on Toast

PESCATORIAN:

• add fish stock if needed to base reach desired consistency
• add frozen, rinsed & drained prawns/mussels/calamari/ white fish until they are just cooked OR fresh seafood lightly poached in boiling water or the soup until cooked through
• accompanied by Frugal Sardine Pinwheels 

CARNIVORE:

• add Meat Stock if needed to reach desired thickness
• otherwise: spoon or roll raw minced beef, lamb or poultry into one inch balls. Drop them into a separate pan of boiling water; simmer until they are cooked through, maybe 5-7 min.  Drain and add to soup.  
• scatter over strips or shreds of cooked meat, particularly ham or pastrami
• bake or fry prosciutto or thinly sliced pastrami 2-3 mins until crispy

Please leave a Comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SUNSHINE SALAD, LOW-CAL, low-fat, budget-conscious

Juicy fruits accompany succulent & salty meats for a magnificent carb-free salad

from the Archive

This salad was first served by the blogger at a pretty hotel overlooking a ferry terminal in Mallaig, Inverneshire; the guests loved it.  It's adapted from Robert Carrier, one of the first modern tv chefs, who was a master at translating classic French cuisine for the home cook.

The Salad's a carb-free mix of chicken, ham or salt beef, apples & oranges, and it's one of those easy-peasy holiday dishes.  Get yourself a rotisserie chicken; visit a deli and greengrocer; use up a few salad ingredients and herbs.  In minutes, you'll have an unforgettable main course.

The way the flavours and textures combine makes this a delight; in the background there's a hum of heat. 

Much of the salad can be prepared the night before.  

It's not frugal but none of the ingredients are particularly expensive and it feeds a lot of people. Make it go further with baked sweet potatoes (skins scrubbed, sprayed with olive oil and seasoned), fresh bread/rolls or soft store-bought buns, and beautifully scented baby vine tomatoes.  The perfect dessert is the I'm on Holiday Too! Easy-Peasy Chocolate Cake.

Cost: £10'ish (July 24)
Feeds: a crowd, with sides

Ingred:
  450g/1 lb cooked chicken, skin removed (a supermarket rotisserie bird is fine) 
  175g/ 6 oz cooked ham or salt beef
  2 large or 4 small oranges
  1 c/240 ml yoghurt-mayo & zest & juice of a lemon

  4 stalks celery, peeled & thinly sliced
  1 lge green pepper, seeded, cored and finely diced
  3-4 radishes, in matchsticks 
  2 tbsp finely chopped fresh parsley
  4 tsp finely chopped fresh chives or spring onion tops
  2 eating apples 
  8 drops tabasco or 1/2-1 tsp chilli flakes
  generous pinch cinnamon (opt)
  s & p
  soft lettuce leaves, and extra chopped chives & parsley to garnish.

Method:

1. Cut chicken and ham in 1in/2 cm cubes.
2. Remove segments from oranges (see below); halve
3. Mix yoghurt-mayo with lemon zest & juice, Tabasco or chilli flakes, cinnamon, if using, and s&p.
4. 1-3 can be made the night before, covered and refrigerated
5. When ready to serve, combine meat & oranges in large bowl with celery, pepper, radish and herbs
6. Cut apples in 1/2 inch/1 cm dice and add to yog-mayo mix, coating apples so they do not brown.
7. Remove apples from yog-mayo; add to rest of salad; gradually add more dressing until the mix is moist but not wet.  Mix well.  Refrigerate a couple of hours.
8. Serve on bed of lettuce, garnished with chives and parsley.

3. Carefully push down, up & out

Segmenting an Orange:

1. Slice off top, bottom & sides.

2. Slide knife between segments

See NavBar:RecipesII/Salads

Please leave a comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

SOUTHERN (UN-FRIED) CHICKEN, Skinny, low fat & salt, easy, prep ahead

Just like you-know-who's but much better for you 

The taste, crunch and juiciness of a high street brand but better and healthier.

 'Sensational!' Tasters 

                                        

original post 2018; updated 2024

Even if you have an air-fryer, this recipe for Un-fried Chicken in piquant Southern Spices - crispy, crunchy and succulent - comes strongly recommended.  Fat levels are even lower than standard fried chicken cooked in an air fryer.   

The energetic 60's+ couple who were guinea pigs pronounced the chicken 'sensational' and they also loved the Waldorf Salad with it.  

The recipe, inspired by you-know-who on the High Street, includes several familiar spices.  There's also a wheat-free option.

Adults will love it but children, possibly not. The recipe, therefore, includes alternate spicing for (a) those who haven't had a chance to build up their spice cupboard and (b) for children or those wanting a mellower take.  

The meat is marinated overnight or 6-8 hours.

Cost: max £7-8'ish, less for cheaper portions like legs or drumsticks
Feeds: 6-8

Ingred:

1 whole chicken, backbone removed (and kept for stock), in 8 pieces (breasts halved, legs divided into drumstick and thighs) OR about a kilo of packaged breasts (halved), thighs & drumsticks.  Wings are possible but it's a lot of effort for small bits of meat.  

200 ml low-fat yoghurt (straining is not required) 

SPICES
  2 tsp celery salt
  1/2-1 tsp salt
  2 tsp pepper
  2 tsp paprika
  1 tsp cayenne pepper
  1/2 tsp thyme
  2 tsp oregano
  2 tsp cumin
  1 tsp coriander 

          OR 2-3 tablespoons Cajun seasoning

          OR for children, 2 tsp dried tarragon, 2/3 tsp rosemary, 4 tbsp chopped fresh parsley (best) or 4 tsp dried parsley

125 gm homemade breadcrumbs (stale bread whizzed in the blender) or Japanese panko or breadcrumbs (the best you can afford)

Wheat-free option: spelt breadcrumbs or 3-1 mix of polenta & ground almonds

Method:

10-MINUTE POTATO SALAD,

When it's too darned hot, this frugal potato salad is ready in minutes


Kids will love to help make it and you'll get more time in the sun.  


Leave it in the fridge all day, deepening its flavours; double or triple the recipe to prep ahead.

The salad is lovely and moist but firm, and has loads of more-ish crunchy bits. 


To make it a main course salad, add hard boiled egg or cold meats and other salad ingredients such as finely chopped celery, cooked green beans or asparagus (!) and finely sliced radish.









Cost: £1.70 
Feeds: 6 as a side

Ingred:
   1 kilo/2pounds small potatoes, halved
   4-5 trimmed spring onions, white & green bits, thinly sliced 
   at least 1 cup yoghurt-mayonnaise
    pepper & salt

Method: