Barbeque bean bake that won't break the bank

Try saying that after a few...Okay so this one is thanks to the fantastic Jamie Oliver and his money saving meals however I have tweaked it slightly and you are welcome to do the same. That's the secret to cooking, there is no right or wrong, just somebody else's way and yours! I also did this with Jamie's cheesy croutons (ciabatta torn into chunks, cheese grated over the top and oven for 20 minutes at 180) however, with the jacket potato as well, it was a bit too much for me. I would suggest these deliciously smoky, sweet beans with either the jacket potato and some salad, maybe as a spicy version of beans on toast with the ciabatta halved and grilled or throw in some sausages! Have fun with it, throw in the remains of the tomato pasta sauce that's been sitting in the fridge all week (I did) Also the best part, it's good for you! I used good old baked beans for this but you could use kidney, cannellini, mixed beans, any you like.

2 tins baked beans

2 carrots chopped

2 red onions sliced

500ml passata (It's just tomato sauce, use chopped tomatoes if you like)

100ml bbq sauce (I'm intrigued to know how brown sauce would taste with this too!)

Tsp cumin powder (Leave it out if you haven't got it)

Tsp chilli powder/flakes

1 and half tsp paprika

Rosemary

4 large potatoes 

Preheat the oven to 180

Pierce the potatoes, rub the skins in oil, sprinkle on some salt and place in the oven on a baking tray

Place the chopped carrots, onions, rosemary, spices and a drizzle of oil in a roasting tray and put in the oven for 20 minutes

They should be nice and sticky and soft

Pour on the beans, tomato and bbq sauce and give it all a stir before returning to the oven for 40 minutes

It should be reducing nicely now, stir it again (if you are having the croutons stick them in now) and return for 20 minutes when everything should be ready together. 

Don't blame me for the aftermath....you know what they say.....beans, beans good for the heart...

Healthy and humble honey and lemon chicken

This is a delicious meal that is not only cheap and yummy, wait for it.....it's healthy too! So if there are any of you wanting to lose pounds, not money, and you don't want to spend a lot, or sacrifice taste either, then this is for you. If you don't have fresh rosemary, use dried. If you don't have any dried rosemary, use thyme, if you don't have that then leave it out, it doesn't matter. I've tried all ways and all are as tasty. I serve this with garlic potatoes and salad (I know I said it's winter, however coupled with the warm honey and lemon sauce it's a must) I've always found when I eat this I'm full, even though it doesn't look a lot, as it takes longer to eat with having to pick at the chicken. The kids love it too...bonus!

1Kg chicken thighs

2 lemons

5 cloves of garlic

Rosemary

Tbsp honey

Baby potatoes

Bag of salad

Preheat the oven to 200

Place potatoes, unpeeled garlic cloves and some rosemary in a pan and cover with water

In an oven proof dish put the chicken and lemons and rosemary together

Pour over the honey and squeeze the juice out of the lemons (leaving the lemon in the dish to cook with the chicken)

Put the chicken in the oven for 50 minutes 

After the chicken has been in for 30 minutes baste with the juices and leave to cook for a further 20 minutes 

Turn the potatoes on to boil for 20 minutes

When the potatoes are soft and cooked drain off and remove the garlic

Gently squeeze the cloves and the garlic should easily pop out of it's skin

Season generously with salt and pepper and mash with a fork

Coat the potatoes with the garlic and some butter 

When the chicken is cooked drain off the juice into a small pan on a high heat and boil

Serve on the salad with the potatoes and pour over the sauce 

Sticky toffee apple cake

I had a few of the apples left over that we had picked a few weeks back and they were just about past their best. There was not much point making a massive batch of chutney when only me and my dad like it and I couldn't be bothered peeling them for a crumble. Only one thing for it, my sticky toffee apple upside down cake! This is deliciously moist oozing with caramel sauce and if you want to be really naughty then a dollop of freshly whipped cream is the way to go! As you don't have to peel the apples it's a lazy, low cost, delicious pudding....just don't blame me for the calories.

For the caramel sauce you will need:

200g butter

200g sugar (I used brown but you can use white if you haven't got brown)

2 tbsp golden syrup

For the cake:

4-6 eating apples cored and chopped up 

125g butter

125g sugar

2 eggs

225g self raising flour

1/2 tsp bicarbinate of soda

200ml milk

Place the sauce ingredients into a pan on a medium heat and stir until dissolved bring to the boil and simmer.

Place the apples into the sauce and turn to a low heat while you make your cake mix.

Grease a 24cm round cake tin and pre heat the oven to 180.

Cream together the butter and sugar until fluffy in a bowl with a wooden spoon.

Adding the eggs one at a time mix them all together, (don't forget the apples keep giving them a stir so they don't catch.)

Sift the half of the flour and bicarb into the cake mix with the milk.

Fold it all together then add the rest of the flour.

Take the apples out of the pan with a slotted spoon, so you leave most of the sauce in the pan, and put them into the cake tin

Pour the batter on top of the apples and smooth over.

Place on a baking tray in case any syrup spills over and leave in the oven for 35-40 minutes, or until a skewer comes out clean of the sponge mix.

Leave to stand for just ten minutes (no longer) and turn out, holding a plate over the top and flipping over confidently and you should be left with this....

To serve heat up your sauce you can add some cream to the sauce if you like to make it more caramel like and serve with a dollop of whipped cream.