I was recently contacted by Sainsbury’s asking if I could help celebrate 20 years of Freedom Food by making a recipe to feed a family of four for £10 or less. I believe greatly that all the animals we eat deserve a higher standard of living before they reach our plate and Freedom Food goes a long way in helping us achieve that. Sainsbury’s has the most Freedom Food products on its shelves than any other supermarket in the UK.
I was challenged to make a recipe using Freedom Food Sausages. There are a vast range of sausages in the Freedom Food range at Sainsbury’s and I was keen to show them off in my recipe to full effect. I decided on ‘Spicy Sausage Pasta’ and the ingredients and the costings for the recipe are below.
Taste the Difference Ultimate Pork Sausages £3.30 for 6 or 2 packs for £5 (used 3 sausages from the pack)
Taste the Difference Chorizo Style Pork Sausages £3.30 for 6 or 2 packs for £5 (used 3 sausages from the pack)
Fresh Egg Penne £1.20 (use whole pack for 4 people)
Chopped Tomatoes with basil, oregano and chilli 70p
1 large red onion £1 (for three)
2 cloves of garlic 30p for a bulb
Small bunch of Parsley £1.25 (used half)
Total cost to feed a family of four: £5.95
Well under budget as you can see. You even have enough to buy some garlic bread to serve with it or something delicious for pudding afterwards. It is really simple to make to so is perfect for an after work/school midweek meal. Here is how you make it:
Spicy Sausage Pasta
Ingredients (Serves 4)
- 1 tablespoon of olive oil
- 1 red onion, peeled and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 400g chopped tomatoes with basil, oregano and chilli
- Small pinch of sugar
- 3 pork sausages and 3 chorizo style sausages, cooked according to packet instructions and chopped into chunks
- Small bunch of parsley, stalks removed and finally chopped
- Salt and pepper to taste
- Fresh Penne pasta, cooked according to the packet instructions
- In a large pan, add the olive oil and then fry the onion and garlic until softened
- Add the chopped tomatoes, a small pinch of sugar and a splash of hot water and allow to simmer away gently while you cook the pasta.
- Once the pasta is cooked, drain it and set aside. Then, add the sausages and parsley into the tomatoes, stir and then season to taste.
- Add the pasta into the sauce, stirring gently then serve in pasta bowls with garlic bread and a glass of red wine, if desired.
This recipe was commissioned by Sainsbury’s
I was recently contacted by Damola from Sainsbury’s asking if I would like to take part in their Feed a Family of Four for £50 campaign. This campaign is to encourage people to plan their meals and do their food shopping at a reasonable cost. I do not normally plan my meals but with a baby on the way and the extra costs that it brings, I thought I should give it a go.
In addition to sending me a week’s worth of shopping to do this week’s meal plan, they also sent me a Sony Bloggie HD Camera to record myself cooking one of the dish’s from the plan. The results of which are above and have been submitted to Sainsbury’s to possibly appear on their website or on one of their TV adverts shown during Britain’s Got Talent this week.
I decided to cook Sausage, Tomato & Cannellini Pot with mash for the video. I served it with a few extra vegetables and made it for my Mom Elaine, my Stepdad Bernie and Stuart. All of them are featured in the video above.
Overall, I was quite impressed with Sainsbury’s home delivery and the quality of their produce. The vegetables (those that were not frozen) were excellent quality and very fresh. The sausages used to make the dish were frozen and did not have much flavour too them, but they were perfectly usable. Most of the products used were from their basics range but they seemed quite good quality. The meat looked good too. I am not entirely sure if I had just served the dish above with mash above that it would be enough for four people. I think a bit of extra vegetables makes it go a bit further and I would hate to think of anyone not having enough food to eat in my house. One complain though is that they sent me 3 loaves of wholemeal meal, all with a use by date of 31st May. My shopping was delivered on Saturday. Unless the bread was frozen, it would never last a family of four for seven days.
I think I would quite happily use Sainsbury’s home delivery again and although I do like the principles of their meal plan, I am not sure if as a foodie it gives enough choice for me. I know I am very lucky not to have such a tight budget for food but if I did, I think the Sainsbury’s meal plan with a few minor adjustments would work for me
Many thanks to Damola and Hayley from Sainsbury’s for sending me the shopping and the camera for free. It is much appreciated
Thanks to my Mom, Stepdad and Stuart for being featured in the video and additional thanks to Stuart for filming it.
Happy Christmas everyone. Sorry for the delay in between posts. Things have been a bit crazy round here with the snow, awful roads and Christmas preparation. I am cooking Christmas dinner for six tomorrow and am off to start preparing as soon as I have written this post. For those of you who may be interested, I am cooking:
- A Turkey from Goodman’s Farm in Worcestershire
- Roast potatoes, carrots and parsnips
- Steamed Brussels spouts and cabbage
- Cauliflower Cheese
- Yorkshire Puddings
- Sage and onion stuffing
- My nan is bringing sausagemeat stuffing
- Proper giblet gravy
I know it is probably a bit late to give you a Christmas recipe now but here is my new recipe find of this Christmas: Mincemeat Flapjacks. They are really easy and quick to make and I am sure you have all the ingredients in the store cupboard.
Mincemeat ‘Christmas’ Flapjacks
(Inspired by Food Network UK and Waitrose)
- 100g unsalted butter
- 4 tablespoons of golden syrup
- 1 410g jar of mincemeat or your own, if you have made some
- 500g porridge oats
- 200g Glacé Cherries, chopped (optional)
- In a saucepan, melt the butter, golden syrup and mincemeat until thick and runny.
- Turn off the heat, and stir in the porridge oats and coat every bit with golden syrup, butter and mincemeat mixture. Add in the glacé cherries if using and stir again.
- Pour the mixture into a lined big lasagne dish and cook in a 180 degree oven for 20-25 minutes until cooked through. It will still be soft when you take it out of the oven.
- Allow to cool, cut into squares (it will be very crumbly) and serve. Enjoy!
Many thanks to Hayley at Sainsbury’s for sending me the most amazing mincemeat to make this recipe with. It is much appreciated. Happy Christmas!
Well this is it from me until after the big day tomorrow. Happy Christmas to everyone! I hope you have a fantastic day, whatever you are doing. Eat, drink and be merry!
Lots of love