Easy Chickpea and Sweetcorn Burgers (Plus Fries)

I feel guilty for even referring to this as a recipe.


1 X 400g tin of chickpeas

200g sweetcorn (if you are using frozen just run it under the hot tap for a little bit)

Cumin, Onion Granules, Garlic Powder, Oregano, Chilli Powder, Paprika

Gram/Chickpea Flour


Drain the chickpeas and sweetcorn.

Plus in a food processor with the spices/herbs and some gram flour.

Blend into a fine sticky mess.

Mould into about 3 medium sized burger patties.

Cook in the oven for about 25 minutes.

Nom Nom Nom


Savoury Bread and Butter ‘Pudding’

Yeah, I know, another Cheese and Carb feast in my trusty white dish.

Well, I’ll explain. As you know I hate food waste, and we get through a lot of bread, but sometimes we have 1-3 slices left of a loaf which aren’t going to cover us both for breakfast and lunch until our next shop, so we do need to buy a new loaf but then we would have too much bread!

Also it is usually the crusts that are left and I LOVE crusts but the boy hates them, and he is the bread fiend in the house.

So those 1-3 slices get thrown in the bottom freezer drawer.

I opened it recently and saw that we had a ridiculous amount of bread in there, so decided to make savoury bread and butter pudding.


10 Slices of bread, you may need more or less depending on the size of dish you are using (I used granary bread, any will be fine, but granary has a certain panazz to it)

125g mozzarella

100g cheddar cheese, grated

4 eggs, beaten

tomato puree




Butter the slices of bread, cut into triangles and layer up and overlap in your dish.

Meanwhile mix the beaten eggs, half the grated cheese, chives, paprika and tomato puree in a jug all together. You may find the tomato puree clumps up a little bit, this will just mean you may have random tomato-ey bits in your food.

Pour the egg/cheese mix over the bread, then scatter the rest of the grated cheese, the mozzarella slices and some more paprika.

Cook in the oven for about 25 minutes on a medium-high heat, keep checking.


Do not eat it all. You will have the time of your life doing so, but just remember that’s 10 slices of bread and butter you would be eating.

You can add anything to this really, spinach, ham, onion, other veggies, the choice is yours.



Store Cupboard Veggie Cottage Pie

I batch cooked a load of cottage pie for tea and lunches this week. I used up A LOT of ingredients from the stores.

Things banished from the cupboards include:

100g dried soya mince (a bit of a faff to prepare but so cheap)

1 x 400g tin Haricot Beans

1 x 400g tin cut green beans

1 x 400g tin green lentils

1 x 400g carton of pasatta

Frozen peppers, onion and sweetcorn

2 ginormous sweet potatoes

2 tiny jacket potatoes


Last of the BBQ sauce (adds a kick)

all but 2 of my carrots


Tomato Puree


You see the picture? That is the overflow cottage pie, I have another dish twice the size of that cooling down in the kitchen.

What’s the difference between a cottage pie and a shepherd’s pie? Apparently Cottage Pie traditionally uses Beef mince, and Shepherd’s Pie traditionally uses Lamb.

I used neither, but soya mince more resembles beef mince than it does lamb, that is why this is a veggie cottage pie.


Tart Me Up or Down Easy Macaroni Cheese

It’s been a while since I last posted a recipe, and this is a household favourite, to the point that I haven’t thought to include it till now because everyone has a Macaroni Cheese recipe, this is mine.

To an extent it could be considered healthy because it uses cottage cheese for part of the recipe, I have adapted this from a Slimming World recipe I found online.


300g Macaroni (but you won’t explode if you use another pasta)

a 200g-300g tub of cottage cheese, use a basics own brand unflavoured one.

300ml Vegetable stock made up to your desired flavour intensity.

2 eggs.

130-200g cheddar. You will be fine with 130g but I have been known to go up to 200g.


Herbs: Chives, Oregano, Italian Seasoning and Paprika were all added to mine, but do what you like.  Don’t worry if they are out of date, it really won’t matter, they just might not be as strong.


A 125g packet of Mozzarella, cut into little strips.

Secret Jillett family addition. When my Dad first started cooking for us after my mum left he was known to add a crumbled pack of crisps to the top of a cheesy pasta dish. Don’t knock it till you try it. But be warned, it may catch fire under a grill. That was an interesting day in the Jillett household.


Put the pasta on to cook.

Make up the stock, add the cottage cheese and give it a wee stir.

Grate your cheddar.

Preheat the oven. I’ll be honest, I rarely do temperatures on my oven and instead cook everything on Gas Mark 7. I AM AN ANIMAL. You are not. Gas mark 5-7 will cook it fine.

When the pasta is done drain it and over a very low heat add the stock/cottage cheese mix, add the two beaten eggs, and about half the grated cheese.

You may find the mixture splits, this is purely bad aesthetically and will have no negative bearing on the dinner. It will still be lush and yums.

Add the cheesy, eggy pasta mix to a nice big dish and add your tart me up additions if you are doing so (in the picture I have used all of them), if not just add the other half of your grated cheese.

Cook for about 25 minutes until it is as crispy as you like.

Dance around the kitchen to Absolute 80s. If you are not doing this when cooking then you are living wrong.



Chickpea Indian Feast! Parsnip/Gram Flour Bharji’s, Chickpea Naan Type Breads and Peach and Chickpea Korma

The quantities in all the recipes make enough for two greedy mouths. This was what I cooked myself for dinner, but I promise you the portions in the photo were just for the photo and half of today’s bounty is for my lunch tomorrow.

I am celebrating Tesco’s selling my favourite East End chickpeas and chopped tomatoes at 3 for a quid. I also am rebelling against my local Tesco’s replacing the 50p World Food’s Gram Flour with their own fancy pants gram flour for something like £2. Bad Tesco’s. You don’t fool me. I live next to the most multicultural street in Wales, with multitudes of ethnic supermarkets. I will be fine for cheap gram flour. I bid you good ‘morrow.


Chickpea Naan Type Breads

Very simply replace half the flour in any Naan recipe with gram flour. Whilst they are cooking add some butter and garlic to a pan, melt, and when the naan’s are ready brush it over them.

I call them Naan type breads as they in no way resemble a traditional naan BUT they were yummy. And they did a good job of mopping up the sauce.

I have now run out of chopped Garlic which makes me very nervous.

Yes, yes chopped garlic is very expensive compared to fresh BUT the boy can’t even stand the slightest smell of garlic, let alone the taste, whereas I add liberal doses to everything. So a jar of chopped garlic I can keep for months in a fridge works for me. And it prevents waste.


Parsnip Bharji’s

Grate one parnsip, add to a bowl and mix with cumin, garam masala, onion granules and garlic powder. Add gram/chickpea flour and 2 eggs until you have a sticky paste. Mould into 6 mounds and bake in an oven, turning half way through.





Peach and Chickpea Korma

This is a recipe in Jack Monroe’s first cook book ‘A Girl Called Jack’  that I added the last of my korma paste to.

I am now very content. And full. And as the boy is being all arty and painting I can watch Save Money Good Food on repeat in peace.

I love the way the presenters say the title of the show. It is ridiculous. Like SAVE MONEY? GOOOOOOD FOOOOOD!

Have a great night guys.

Store Cupboard Hummus

Although my tin collection is going down I still have plenty of tins on long term lease in the cupboards. 2 were banished today.



1 X 300g tin of Broad Beans

1 x 400g tin of Chickpeas


Lemon Juice

Tahini Paste


Olive Oil


There’s not much to it. Empty the tinned beans and rinse them. Boil them for about 10 minutes to soften them up. Pour into a food processor (if you have a small one like me you may need to do it in batches) and add lemon juice, olive oil, garlic, tahini paste and paprika to taste.

I didn’t really keep track but I estimate I used roughly 6 tsp of tahini, 5 tbsp of olive oil, 3 tbsp of lemon juice and lots of paprika and garlic as you can never have too much.

Spicy Salmon Stew

This is my attempt at a salmon piperade. Since I have never had a piperade I can’t say whether mine matches up, but if you want something warm and spicy then you can’t go wrong with this.

INGREDIENTS (serves 2 reasonably)

1 X 400g tin of chopped tomatoes

Onion (I used frozen)

Peppers (I used frozen)

Olive Oil

Tomato Puree

Dried chilli flakes (you can use a fresh chilli)

Balsamic Vinegar

Garlic (I used lazy garlic as the boy hates garlic so I never buy fresh as it would just go to waste)

1 – 2 Salmon fillets (I used a frozen one, I think 2 would have been better)


Pop some olive oil in a nice big pan. Gently cook the onion and peppers for about five minutes. Add the chopped tomatoes, tomato puree, chilli, garlic and balsamic vinegar to taste.

Don’t do what I did which was think ‘oh these dried chilli flakes are quite old so I better add lots to get a good taste from them’. That would be foolish.

Add the salmon fillet and cook together until the salmon fillet begins to flake apart and is fully cooked.

Serve with some rice.