Serves 8
Prep & Cook: 1hr 45mins
Cost: 24p per portion
1 swede
1 leek
4 potato’s
5 carrots
3 vegetable stock cubes
Salt
Black pepper
Add chopped vegetables & crumbled stock cubes to a large pan, cover with boiling water. Heat back to a boil then reduce heat & simmer for 1hr 30mins.
Serve with crusty bread & butter.
Prep: 20mins, Cost: 47p per portion
Serves 4
400g pasta
1 jar creamy pasta sauce
1 green pepper
2 tomato’s
1tbsp flax seed
2 frozen garlic bread
Put the garlic bread in the oven, boil & drain pasta. Add chopped pepper to pasta & lightly steam for a few minutes. Add pasta sauce & heat gently. When the garlic bread is ready, transfer to serving bowls & top with chopped tomato & flax seed.
Prep: 20mins, Oven: 45mins, Cost: £0.61 per portion, Serves: 4.
8 sausages
3 potato’s, diced
3 carrots, chopped
1 leek, chopped
1 tin chopped tomato’s
1tbsp tomato purée
2 vegetable stock cubes
1pt boiling water
2tbsp olive oil
Salt
Pepper
In a deep pan, fry up the sausages in olive oil for about 10mins then set aside in a dish.
Reduce heat & use the remaining oil in the pan to cook the leek for 5mins. Add tomato purée, salt, and pepper, and mix well. Add the potato’s & carrot, and turn for 5mins until well coated. Add chopped tomato’s & vegetable stock, and bring to the boil, stirring regularly.
Empty pan into casserole dish & oven cook at 160•c (fan) for 45mins or until potato & carrot are just soft enough.
Served with home baked bread & Welsh salted butter.
50g rolled oats
100ml milk
125ml water
1 banana
2tbsp honey
Large pinch cinnamon
Heat the oats, milk, and honey in a pan. Stir occasionally to a soft boil, then reduce heat. Mash half of the banana into the pan, stir & simmer for a couple of minutes.
Transfer to serving bowl, add the rest of the banana, honey, and cinnamon.
Prep: 20mins, Cost: 35p per portion. I’m obsessed with this dish! And really quite excited that I found a 190g jar of pesto for just 90p at Tesco : )
(Single portion)
100g penne pasta
30g pesto
1 tomato
1tbsp olive oil
Salt
Pepper
Boil pasta & drain, add olive oil, salt, pepper, and pesto, mix well. Top with one chopped tomato & season with a bit more salt & pepper.
What better way to start The Three Bears than a recipe for Porridge!
100g Rolled Oats
450ml Milk
4tsp Demerara Sugar
1 heated tbsp Peanut Butter
1 pinch Cinnamon
1 small handful Dry Roasted Peanuts
Heat up oats, milk, and sugar in a pan until hot, add peanut butter & stir to a boil, simmer for a few minutes, add to serving bowl, decorate with cinnamon & peanuts.
The Three Bears 