A really easy store-cupboard dinner loved by kids and adults alike in my gang. Great served simply with a salad! Mix it up a bit by replacing the sweetcorn with the same quantity of chopped cooked green beans or other veggie of your choice. Print Recipe Tuna & Sweetcorn Fishcakes Course Main Course Cuisine British Prep Time 15 minutes Cook Time 20 minutes Passive Time 15 minutes chilling Servings fishcakes Ingredients 454 grams Potatoes peeled & cut into chunks2 185g tins Tuna in sunflower oil drained1 198g tin Sweetcorn drainedsmall bunch Parsley chopped small2 thick slices White BreadSalt & Black Pepper to taste2 medium EggsRead More →

This recipe has to be one of my all time favourite comfort foods. It’s easy to prepare, filling and really cheap……what’s not to love! If you have any leftovers (doesn’t often happen with my lot), you can refridgerate them overnight, top with a pastry crust and serve with steamed cabbage for a second cheap and tasty meal. Print Recipe Corned Beef Hash Course Main Course Cuisine British Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 2 340g tins Corned Beef cubed1 pound Potatoes4 large Carrots2 large Onions1 pint Beef Gravy1 tbsp Vegetable OilSalt & White Pepper to taste Course Main Course CuisineRead More →

This is a huge hit with my grandsons who would live on sausages if they were allowed. For larger appetites, you can serve with crusty bread to mop up the herby sauce. If you don’t like peppers, or just want to change it up a bit, try replacing the green pepper with peas, sweetcorn or beans. Print Recipe Sausage & Pepper Casserole Course Main Course Cuisine British Prep Time 5 minutes Cook Time 30 minutes Servings people Ingredients 12 thick Pork Sausages800 grams New Potatoes halved lengthways1 large Onion sliced1 large Green Pepper diced1 tin Chopped Plum Tomatoes2 cloves garlic peeled & crushed2 tsp DriedRead More →