Fish and watercress were the reduced items, and of course the fish can be cooked any way you like, and with anything you have. But here I have kept everything simple, as usual using things that I happen to have - in this case, chives and thyme. The carrots were fantastic - a little butter and sugar really take them to a level of gourmet delight.
Ingredients
2 haddock fillets (reduced from 3.00 to 49p)
Bag watercress (reduced from 1.00 to 20p)
4 potatoes (in fridge) - 25p
Chopped chives (from pot on roof)
5 carrots (in fridge, had seen better days) - 20p
Butter
a splash or two of milk
salt
pepper
brown sugar
lemon juice
few sprigs thyme (pot on roof)
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Peel, quarter and boil the potatoes.
Slice carrots and season with salt, pepper and a tsp of brown sugar. Heat a generous amount of butter in a dish in the oven and roast the carrots on a high heat for about 20 mins - 200, adding the time half way through cooking.
Pan fry the haddock, seasoned with olive oil, salt, pepper and lemon juice.
Wilt the watercress in a pan with a little butter.
Drain and mash the potatoes with butter, salt, pepper, milk and chopped chives.
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Total cost (served 2) - 1.14
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