AS supermarkets slash prices on vegetables, now is a great time to stock up the freezer.
Batch cook some healthy dinners and in January you will be grateful for nourishing meals that are ready and waiting.
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Try these two recipes — to serve four — packed with cheap produce that can go in the freezer . . .
VEGETABLE CURRY: First, chop up a couple of carrots and potatoes, which currently cost 19p and 15p a pack from Aldi.
Boil for just under ten minutes.
Separately, chop two small onions and fry with some oil in a pan until soft.
Then add a couple of teaspoons of curry powder. A 1kg pack of everyday brown onions is 55p at Aldi, while curry powder costs 79p at the supermarket.
Add tinned tomatoes (32p at Aldi) then, a couple of minutes later, mix in half a pint of chicken or vegetable stock (52p at Aldi).
Put in the vegetables and simmer for another five minutes.
The recipe costs a total of £2.52, with ingredients left over. It can also be adapted to add any other vegetables you have handy, including cauliflower, spinach and Brussels sprouts.
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VEGETABLE GRATIN: Pick up packs of carrots, potatoes and parsnips — all for 19p each at Lidl — to form the basis of this recipe.
You could add swede, which is also 19p at the supermarket.
Start by slicing the vegetables as thin as possible and layer up in a shallow, ovenproof dish.
Chop some shallots (19p at Lidl) and add 150ml of full-fat milk (around 95p a pint in most supermarkets) with a 300ml pot of double cream (£1.15 at Aldi) to a pan.
Simmer gently until the onion is soft. You could also crush a clove of garlic into this mix if you have one spare, as well as a couple of spoonfuls of butter to make the sauce a little richer.
Add the mixture to the vegetables and bake with foil for 45 minutes.
The total cost, without, extras, comes in at £2.86 and also leaves ingredients for use in other recipes.
- All prices on page correct at time of going to press. Deals and offers subject to availability
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