Welcome to our Budget Bites column, where we’ve teamed up with Sorted Food to bring you easy, affordable, quick, and, most importantly, tasty recipes once a month. In this edition, we’re bringing you three delicious one-pan dishes that maximize taste while minimizing the mess. These recipes also help you make the most of your staple ingredients, reducing food waste and keeping your fresh shopping list minimal. Plus, we’ve provided a handy shopping list to ensure you have everything you need for these dishes.
Shopping List
– 3 cloves garlic
– 1 small butternut squash
– 2 lemons
– 200g fresh spinach
– 10g fresh basil
– 1 aubergine
– 200g cherry tomatoes
– 20g fresh basil
– 1 small broccoli
– 250g mascarpone
– 50g hard Italian cheese
– 280g extra firm tofu
– 50g black olives
– 2 tbsp capers
– 500g pre-cooked gnocchi
– 150g couscous
– 200g orzo
– Olive oil
– 1 vegetable stock cube
Now, let’s dive into the recipes:
Roast Broccoli and Orzo Traybake
Serves: 2
Ingredients:
– 4 tbsp olive oil
– 1 small broccoli
– 200g orzo
– 2 cloves garlic
– 1 vegetable stock cube
– 100g mascarpone
– 1 lemon
Method:
1. Preheat the oven to 220°C and boil some water in a kettle.
2. Cut small florets from the stalk of a small broccoli. Mince the stalk.
3. Toss the prepped broccoli with 2 tbsp of oil and a pinch of salt in a roasting tray, then roast for 10-12 minutes until golden in places.
4. Add 200g of orzo to the tray after removing the broccoli. Grate in 2 cloves of garlic.
5. Crumble over 1 vegetable stock cube and pour in 500ml of boiling water. Stir, cover tightly with foil, and bake for 12-15 minutes until the orzo is nearly soft.
6. Remove the foil and bake for an additional 5-6 minutes until the orzo is soft and all the liquid is absorbed.
7. Season with salt and pepper.
8. Add blobs of mascarpone, zest from 1 lemon, lemon juice, and remaining 2 tbsp of oil. Serve.
One-Tray Tofu Caponata-Style Couscous
Serves: 2
Ingredients:
– 280g extra firm tofu
– 1 aubergine
– 5 tbsp olive oil
– 200g cherry tomatoes
– 20g fresh basil
– 1 clove garlic
– 150g couscous
– 50g black olives
– 2 tbsp capers
Method:
1. Preheat the oven to 220°C.
2. Cut the tofu and aubergine into bite-sized chunks.
3. Toss the tofu and aubergine with 3 tbsp of oil and roast for 10-12 minutes until golden in places.
4. Blend 200g of cherry tomatoes, 20g of basil, 1 clove of garlic, 2 tbsp of oil, and a pinch of salt to create a cherry tomato broth.
5. Add 150g of couscous to the tray and pour in the cherry tomato broth.
6. Cover the tray tightly with foil and bake for 8-10 minutes until the couscous is soft.
7. Slice 50g of pitted olives. Add them to the tray once the couscous is ready.
8. Serve!
Creamy Roast Squash Gnocchi Traybake
Serves: 2
Ingredients:
– 1 small butternut squash
– 3 tbsp olive oil
– 150g mascarpone
– 1 lemon
– 500g pre-cooked gnocchi
– 200g fresh spinach
– 50g hard Italian cheese
– 10g fresh basil
Method:
1. Preheat the oven to 220°C.
2. Peel, deseed, and cut a small butternut squash into bite-sized chunks.
3. Toss the squash with 3 tbsp of oil and roast for 20-25 minutes until soft and golden.
4. Add 150g of mascarpone to the tray. Grate the zest from 1 lemon and add lemon juice. Mash everything together.
5. Add 500g of gnocchi and 200g of spinach to the tray. Mix well.
6. Grate 50g of hard Italian cheese over the top.
7. Bake for 10-12 minutes until golden and bubbling.
8. Top with leaves from 10g of basil and serve straight from the tray.
We hope you enjoy these one-pan recipes that not only minimize washing up but also maximize flavor and ease. Happy cooking!
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