Turkey bolognaise spaghetti by Bernie Donnelly, £4.98
INGREDIENTS
500g spaghetti, £1.19
500g Co-op Italian pasta, £1
250g Co-op turkey thigh mince 250g, £2.15
1 white onion, 41p
2 cloves garlic, 14p
Salt and pepper
Chicken stock (optional)
METHOD
1) Fry onion in oil for 5-8 minutes until starting to colour.
2) Add garlic and fry for one minute.
3) Add turkey mince and cook for 5-8 minutes until browned – if excess fat has come off the turkey, drain some of it away.
4) Season with salt pepper and any herbs you may have available.
5) Add the pasta and some chicken stock if available, and then simmer for 15–20 minutes.
6) Meanwhile, cook the spaghetti according to pack instructions in salted boiling water.
7) When all prepared, toss spaghetti in some olive and add to plate, then spoon bolognaise on top in the centre of the pasta.Bernie Donnelly: ‘Using turkey mince for the bolognese provides a cost-effective protein source that is both lean and tasty.’
Chorizo and roast pepper penne by Bernie Donnelly, £4.82
INGREDIENTS
500g spaghetti, £1.19
500g Co-op Italian pasta, £1
70g Co-op sliced chorizo, £1.29
1 white onion, 41p
Co-op red peppers, 79p
2 clove garlic, 14p
METHOD
1) Fry sliced onions and peppers in oil for 8-10 minutes until starting to colour.
2) Add garlic and fry for one minute.
3) Add chorizo, sliced long into strips
4) Season with salt and pepper and any herbs you may have available.
5) Add pasta and, if available, chicken stock. Simmer for 10 minutes.
6) Meanwhile, cook spaghetti according to pack instructions in salted boiling water.
7) When cooked, add penne into sauce, then mix and serve.Bernie Donnelly: ‘Adding the sliced chorizo to the pasta alongside the vegetables is a great way to enhance the flavour and add texture.’
- Bernie Donnelly is the senior sous chef at the Pomme d’Or Hotel
Oven-roasted butternut squash soup with a mozzarella crouton by Sarah Copp, £4.05
INGREDIENTS
1 large butternut squash, £1.29
1 carrot, 5p
1 half onion, 13p of 26p onion
Mozzarella cheese, £1.35
Petit pain, 55p
Chicken stock cubes, 68p (two cubes out of £2 six-pack)
METHOD
1) Cut the butternut squash in half and scoop the seeds out.
2) Dice half of the onion and grate the carrot, place on top.
3) Season with salt and pepper and put on a tray which can go in the oven and cover.
4) Put in the oven until it is cooked, (takes about 1.5 hours at 190C) , you can put it in the oven when you are using it to cook another meal.
5) Once cooked and cooled down, scoop the flesh out with the onions and carrot in to a pan and add 900ml of the chicken stock ( if you only have vegetable stock cubes you can use them)
6) Use a hand blender to blend it altogether and reheat slowly.
7) While the soup is reheating, slice the petit pain and the mozzarella into four slices and melt the mozzarella on the bread, either under the grill or in the oven.
8) Serve the soup in four bowls and top it with the cheesy crouton.Sarah Copp: ‘I picked butternut squash because it is in season and a versatile vegetable. I always try and buy seasonal vegetables because they are cheaper, and they tend to be tastier.
‘I chose to do a soup because it’s an easy dish to do in the evening, especially if you roast the butternut squash the night before in the oven with another dish – this also saves electricity.
‘Ultimately, it’s a family favourite – and everyone loves melted mozzarella.’
- Sarah Copp is executive chef for Flourish Primary – the school lunches programme set up by Caring Cooks of Jersey – and winner of the Chef of the Year Public Sector 2021 award. There will be another recipe by Caring Cooks of Jersey later in the month.
