As the title says really, we eat meat with most (although not all) meals. I am trying to make an effort to put a bit more thought into our meals, cut down on the cost of shopping and get us eating a bit healthier.
So would eating vegetarian type meals for part of the week really work out cheaper...i.e buying more veg and less meat or will the cost of the extra veg even it out and make it about the same? Am on a tight budget so won't be buying organic stuff.
Right: tis a Lesley Waters recipe and is fool-proof and gorgeous. She says use two lemons but I use just one, as the girls don't like it too lemony.
Make 2 pints of veggie stock (I use Marigold).
Gently fry a large, chopped onion in butter until softened but not coloured (I usually stick some garlic in too but the recipe doesn't call for it). Stir in 12oz risotto rice and about two thirds of the stock. Put in a shallow dish, cover with foil and stick in a 200c oven for 20 mins. Take it out and turn the oven up to 220c. Add the rest of the stock, the juice and zest of a lemon, a chopped bunch of thyme and some grated parmesan. Cook for another 12 mins, uncovered. Gobble up.
Plain old small brown or green lentils are great just with tomato etc and eaten with rice or pitta bread and salad. I fry celery, carrots, onions, garlic and any other veg I want to use up (courgettes, aubergine, fennel, whatever) in olive oil until softened and browning. Add a few large tomatoes chopped up small, and whatever herbs you like (thyme, oregano, parsley or a bay leaf all work well) and let the tomatoes go a bit mushy in the pan. Keep stirring. Top up with stock and boil hard for ten minutes then simmer (about 40 minutes) until the lentils are soft and the sauce has reduced. You can add a squeeze of tomato purée if you want. If not veggie, you can also add a slice or two of chopped bacon at the frying stage for extra flavour. I have never yet met a child who won't eat this. It is far nicer than the sum of its parts and v v v cheap, filling and healthy.