Feed your family for £60 for a week

Here is an outline for a weeks menu inspired by Sainsbury's  but to be used at the almighty Horsley Community shop.  Feeding a family of four on the finest local and sometimes organic food for less than £60. Eventually  I will write a shopping list and recipes or detailed explanations and recommendations for extras too. 

Sunday,

Breakfast; American Pancakes and honey

Lunch; Mushrooms on wholemeal toast

Dinner; Roast chicken, with potatoes, carrots and cabbage

Monday

Breakfast; Tomatoes on wholemeal toast

Lunch; Ham Omlette

Dinner; Hot chicken salad

Tuesday

Breakfast; Porridge

Lunch; Beans on sherston toast

Dinner; Pea risotto

Wednesday

Breakfast; Bacon sandwich on sherston

Lunch; Pea and lettuce soup with 3 seed wholemeal

Dinner; Fish pie

Thursday 

Breakfast; Porridge

Lunch; Ham and mustard sherston sandwich

Dinner; Mushroom and chickpea curry with rice

Friday

Breakfast; 3 seed Toast and honey

Lunch; Egg fried rice

Dinner; Horsley sausage with mash, cabbage and mustard

Saturday

Breakfast; Boiled egg and 3 seed soldiers

Lunch; Hummus sandwich

Dinner; Spaghetti Carbonara 

Example recipe,

Chickpea and Mushroom curry

Ingredients.

1 onion 

3 cloves of garlic

1 tbsp curry powder

200g mushrooms

1 tin of chickpeas

1 tin of coconut milk

Half a bag of spinach (chard or kale as good)

Fry your sliced onion in olive oil, add the chopped garlic, when softening add the curry powder.  Next add the sliced mushrooms, drained chickpeas and coconut milk.  Simmer gently for 25 minutes.  Finally add your torn washed greens and cook till they are tender. Season. 

Rice.

I can only cook basmati rice one way, it always works, this is how.

Heat a splash of olive oil in a pan, add the whole pack of basmati rice (there is egg fried rice for lunch tomorrow).  Stir the rice till the grains are all coated in olive oil.  Add twice the volume of water to rice.  Bring to the boil, stir, then put a lid on and leave for about 8 minutes.  When all the water has absorbed turn off the heat and cover with a clean tea towel and the lid and leave until needed, it is fine for up to an hour.  

Serve the rice with the curry remembering to keep back half the rice for tomorrows lunch.

Optional extras* serve with coriander, mango chutney, soy sauce or chilli sauce

*All optional extras take you over your weekly allowance.