Thrifty & Organic Meal Planner for May:

Chicken, Exotic Spices and Floral Fruit

Roast Root Vegetable Curry

Hello and welcome to my FIRST Thrifty and Organic Meal Planner for 2014! As regular Lavender and Lovage readers will know, I worked with Organic UK throughout last year with a series of special menus based around key seasonal organic ingredients, and I created and developed new recipes and menus that used these “core” ingredients every month. Last month, April 2014, saw me share a “taster” menu plan with you that used some fabulous organic lamb for a special Easter menu – Organic Easter Menu: French Herb & Garlic Lamb and Pots au Chocolat – and following on from that post, I am delighted to share my first FULL Thrifty and Organic Meal Planner menu with you today, which kicks off my new partnership with Organic UK for the coming year. The aim of these meal plans is to encourage people to make just one or two small changes to their shopping baskets by adding an organic ingredient (or ingredients) to their shopping list; to show you that organic does not have to be expensive, and with some careful menu and recipe planning you can feed your family within your budget and enjoy the benefits of organic produce. Each month I will showcase SIX seasonal “core ingredients” and share some family-friendly recipes (including leftovers ideas) which wont’ break the bank. My core ingredients for May are shown below, along with my new monthly menu planner, shopping list and individual meal costings. 

Dukkah Crusted Roast Chicken and Vegetables with a Fresh Mint Dressing

Core Ingredients for May:

Whole Chicken; New/Baby Potatoes; Asparagus; Peas; Gooseberries and Bread

Menu Plan & Recipes for May:

Minted Asparagus and Pea Soup with Toasted Cheese Croutons

Dukkah Crusted Roast Chicken with Root Vegetables and a Fresh Mint Dressing

Roast Root Vegetable Curry

French Toast with Gooseberry & Elderflower Compote

Organic Dukkah Coated Chicken and Vegetables

As well as using organic ingredients, I aim to cook “within the seasons” and to keep the costs down to maximum of £15 per meal for a family of four; in actual fact, last year most of my meals came in at a very low £5 to £8 per meal for four people, which was extremely thrifty. I will also be sharing a breakdown of costs per meal (and per person), in order to show you that using organic does not have to be more expensive. In addition to the meal planners I will be sharing, I will also share some exciting and cost-effective “leftovers” ideas, as many of the recipes will yield plenty of meals for another day! So, it’s now time to see just how thrifty I was with my organic shopping list this month – I hope you will find my recipes inspiring and enticing, and I would just like to make the point that I shopped at various outlets, as well as using my own organic, free-range eggs in one recipe. I shopped at Morrisons, Aldi, Sainsbury’s and various local farm shops – and in many cases I took advantage of special offers on organic produce as they approached their “sell by date”. That’s all for now, see you next month with my new menu plan, and I hope you enjoy these recipes as much as my family did if you make them, Karen 

French Toast and Elderflower & Gooseberry Compote

Please Note: I have only listed the main ingredients in each recipe; “pantry staples” such as flour, oil, sugar, seasoning, spices and herbs have not been added, unless they are a large part of the recipe or are a core ingredient for the month. 

Shopping List for May:

1.75g Organic whole chicken = £10:95

450g New potatoes = £0:75

1 Fennel bulb = £1:20

350g Carrots = £0:50

2 Onions = £0:65

Dukkah = £1.20

450g Asparagus = £3:00

Peas (frozen) = £0:95

Organic stock cubes = £0:20

Bread (soup) = £0:30

Cheese = £0:70

Rice = £0:50

Apple = £0:25

Curry powder = £0:20

Gooseberries (frozen) = £1.40

Elderflower cordial = £0:20

Milk = £0:15

Bread (French toast) = £0:30

Eggs = £0:30

Total: £23:70

Individual meal breakdown costs:

Minted Asparagus and Pea Soup with Toasted Cheese Croutons = £5:15 

Price per person, serves 4 = £1:28

Dukkah Crusted Roast Chicken with Root Vegetables and a Fresh Mint Dressing = £15:25

Price per person, serves 6 with leftovers = £2:54

Roast Root Vegetable Curry = £1:95

Price per person, serves 4 = £0:48

French Toast with Gooseberry & Elderflower Compote = £2:35

Price per person, serves 4 = £0:58

Minted Asparagus and Pea Soup with Melted Cheese Croutons

More recipe and leftover ideas:

Chicken Club Sandwiches

Chicken and Vegetable Hand Pies or Pasties

Chicken Curry

Chicken and Vegetable Stew

Cheese and Asparagus Tart

Asparagus and Pea Risotto

Vegetable Stew

Vegetarian Baked Gratin

Gooseberry Fool

Gooseberry Pie or Crumble

Organic Dukkah Coated Chicken and Vegetables

RECIPES:

Minted Asparagus & Pea Soup with Toasted Cheese Croutons

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Serves	4
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Child Friendly, Serve Hot
Occasion	Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

A delectable soup that makes the most of seasonal British asparagus and can be served as a main meal for lunch or supper, as this soup has tasty toasted cheese croutons as a substantial "garnish".

Ingredients

• 25g butter
• 450g fresh asparagus, woody ends trimmed (chopped onto small pieces)
• 225g frozen or fresh peas
• 1 litre organic vegetable stock (I use Kallo organic vegetable stock cubes)
• 150mls whole milk or single cream
• bunch of fresh mint, finely chopped
• salt and pepper, to taste
• 4 slices organic bread (white, wholemeal or granary)
• 75g Cheddar cheese, cut into thin slices
• fresh mint and/or cooked asparagus tips to garnish

Note

A delectable soup that makes the most of seasonal British asparagus and can be served as a main meal for lunch or supper, as this soup has tasty toasted cheese croutons as a substantial "garnish".

Directions

Step 1	Heat the butter in a large saucepan and add the chopped asparagus and peas. Sauté the vegetables in the butter with the lid on for about 2 to 3 minutes and then take a couple of asparagus tips out and set to one side as a garnish.
Step 2	Add the stock and simmer for about 5 to 8 minutes, or until the asparagus is cooked and soft. Take off the heat, add the milk or cream along with the chopped mint and season to taste with salt and pepper.
Step 3	Liquidise the soup in a blender until smooth and then return it to the pan. Reheat it without boiling and then serve in warm bowls with the * toasted cheese croutons, asparagus tips and freshly chopped mint on the top.
Step 4	*Whilst the soup is being reheated, make the toasted cheese croutons. Preheat a grill and place the sliced cheese on top of the sliced bread. Grill until the cheese has melted and then cut into small squares and serve as a garnish on top of the soup, see above.

Dukkah Crusted Roast Chicken with Root Vegetables

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Serves	6 people with leftovers
Prep time	15 minutes
Cook time	1 hour, 45 minutes
Total time	2 hours
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Easter, Formal Party, Thanksgiving
Region	Moroccan
By author	Karen S Burns-Booth

A dukkah coated whole roast chicken that is cooked along with the root vegetables in fennel infused olive oil and is served with a fresh mint and yoghurt dressing for an easy and tasty "one tray" family meal.

Ingredients

• 1.75 kg to 2 kg organic whole chicken
• 2 tablespoons dukkah seasoning mixture
• olive oil
• 12 small potatoes, cut into wedges (no need to peel)
• 4 carrots, cut into chunky pieces (peeled or scraped)
• 2 large onions, peeled and cut into wedges
• 1 fennel bulb, trimmed and cut into wedges
• 1 tablespoon fennel seeds
• salt and pepper

Note

A dukkah coated whole roast chicken that is cooked along with the root vegetables in fennel infused olive oil and is served with a fresh mint and yoghurt dressing for an easy and tasty "one tray" family meal.

Directions

Step 1	Pre-heat oven to 225C/450F/Gas mark 7.
Step 2	Place all of the vegetables in a large roasting tray and add a glug of olive oil, about 1 tablespoon. Mix the vegetables in the oil and then add the fennel seeds, salt and pepper.
Step 3	Sit the chicken on top of the vegetables, prick it all over with the tip of a knife and rub some olive oil over it, then spoon on the dukkah and rub it in. Place the chicken and vegetables into the oven and turn the heat down to 200C/400F/Gas mark 6.
Step 4	Roast the chicken and vegetables for 1 hour 20 minutes for a 1.75kg bird or for 1 hour 30 minutes for a 2 kilo bird, basting the chicken and vegetables at regular intervals.
Step 5	When the chicken and vegetables are cooked, take them out and lift the chicken off the vegetables and place it on a carving board or platter. Cover it loosely with foil and allow it to rest for 10 to 15 minutes. Put the vegetables back into the oven to allow them to crisp up and brown.
Step 6	When the chicken has rested and the vegetables are golden brown and crisp, carve the chicken and serve it with the roasted root vegetables and a fresh mint and yoghurt dressing; make the dressing by adding freshly chopped mint to natural yoghurt and seasoning to taste with salt and pepper.

Roast Root Vegetable Curry

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Serves	4
Prep time	5 minutes
Cook time	45 minutes
Total time	50 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Halloween, Thanksgiving
Region	Indian
By author	Karen S Burns-Booth

A fabulous curry that is easy to make and uses leftover vegetables; once the sauce is made, you can add your leftover vegetables (or meat) to the sauce and then reheat it when you are ready to serve it, allowing the flavours and spices to infuse and add more taste to the vegetables.

Ingredients

• Leftover roasted or cooked root vegetables (such as potatoes, carrots, onions, fennel, parsnips and swede)
• 25g butter or oil
• 2 teaspoons curry powder
• 1 tablespoon flour
• 1/2 small apple, cored and chopped but not peeled
• 1 onion, peeled and finely diced
• 300mls (1/2 pint) vegetable stock or water
• juice of half a lemon
• 1 tablespoon chutney
• cooked steamed rice to serve

Note

A fabulous curry that is easy to make and uses leftover vegetables; once the sauce is made, you can add your leftover vegetables (or meat) to the sauce and then reheat it when you are ready to serve it, allowing the flavours and spices to infuse and add more taste to the vegetables.

Directions

Step 1	Melt the butter or oil in a small saucepan. Brown the chopped onions and then stir in the curry powder, flour, stock and chopped apple; simmer gently for 30 minutes and then add the salt (to taste), lemon juice and chutney.
Step 2	Add the cooked leftover vegetables to the curry sauce and heat over a low heat for about 10 minutes, until the vegetables are hot.
Step 3	Serve with steamed Basmati rice and assorted sambals.

French Toast with Gooseberry & Elderflower compote

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Serves	4
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Allergy	Egg, Milk
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Easter, Valentines day
Region	British
By author	Karen S Burns-Booth

A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Fresh gooseberries are poached in an elderflower syrup and are then spooned over golden, crunchy fried French toast.

Ingredients

• 450g fresh gooseberries
• 50g caster sugar
• 50mls water mixed with 4 tablespoons elderflower syrup or cordial
• unsalted butter (to fry the toast)
• 4 slices white bread
• 2 free-range eggs (beaten with 100mls full fat milk and 1 tablespoon sugar)
• caster sugar to serve

Note

A brilliant way to use up stale bread, this recipe makes a wonderfully tasty dessert or breakfast dish for the family! Fresh gooseberries are poached in an elderflower syrup and are then spooned over golden, crunchy fried French toast.

Directions

Step 1	Top and tail the gooseberries and poach them in the elderflower cordial water with the sugar until they are soft. Set to one side and keep warm whilst you make the French toast.
Step 2	Beat the eggs, milk and sugar together and pour it into a shallow bowl.
Step 3	Melt the butter in a large non-stick frying pan, OR on a large griddle. Dip the bread into the egg and milk mixture, for about 20 to 30 seconds on both sides and then fry it immediately in the hot butter.
Step 4	Cook until golden brown on both sides, cut into fingers and then serve straight away with a spoonful of the warm gooseberry and elderflower compote in the side and a sprinkling of caster sugar.

Disclaimer: Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.