The Hungerpots Cookbook. Bethie Hungerford
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(31/2oz) green beans, chopped
100g (31/2oz) courgettes, chopped
400g (14oz) tin kidney beans, drained
400g (14oz) tin chopped tomatoes
1 tablespoon tomato purée
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 tablespoon olive oil
3 tablespoons red pesto
salt and pepper, to taste
FINISHING TOUCHES
150g (5oz) frozen peas
large handful of spinach, chopped
Parmesan cheese, chopped fresh parsley, to garnish
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Once the pasta is al dente and the veg is cooked (approximately 15 minutes after boiling), add the peas and spinach and stir until the peas have defrosted. Garnish and serve.
Minestrone
They say chicken soup is good for the soul as well as the body. It is a go-to dish for anyone feeling under the weather or simply needing a bowl full of comfort and somehow it always does make you feel better! This warming dish is ideally made with fresh, high-quality chicken broth as opposed to stock cubes.
MAIN INGREDIENTS
2 litres (70fl oz) fresh chicken broth
200g (7oz) pearl/Israeli/giant couscous (do not use regular couscous!)
1 chicken breast (approximately 150g/5oz)
2 carrots, chopped
2 celery sticks, chopped
4 garlic cloves, minced
1 onion, chopped
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
salt and pepper, to taste
FINISHING TOUCHES
150g (5oz) frozen peas
chopped fresh parsley, to garnish
1 Add all the main ingredients to a large pot and bring to the boil, before reducing to a medium heat. Cover and cook, stirring often, for 10 minutes.
2 When the chicken is cooked through, remove it and shred with two forks before returning to the pot along with the frozen peas.
3 Simmer for a few more minutes without the lid, to ensure the broth thickens, until the peas have defrosted. Garnish and serve.
This classic Italian dish, which translates simply as ‘pasta and beans’, originated as a peasant dish due to the cheap ingredients. Today’s cooks can still appreciate the frugal nature of the dish, but the real enjoyment will come from the comforting and wholesome flavours. This is the perfect meal for a chilly autumn evening.
MAIN INGREDIENTS
750ml (25fl oz) water (or use stock and leave out the stock cubes)
250g (9oz) ditaloni rigati pasta
1½ stock cubes
100g (3½oz) pancetta (uncooked)
2 × 400g (14oz) tins pinto or borlotti beans, drained
2 × 400g (14oz) tins chopped tomatoes
2 carrots, diced
1 onion, chopped
1 red pepper, chopped
2 celery sticks, finely minced
2 tablespoons tomato purée
1 teaspoon dried basil
2 bay leaves
1 teaspoon dried oregano
a few sprigs of fresh thyme
70g (2½oz) Parmesan, grated
salt and pepper, to taste
OPTIONAL GARNISHES
Parmesan cheese, fresh thyme, red pepper flakes
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Cook until the pasta is al dente and most of the liquid has been absorbed (approximately 15 minutes after boiling). Garnish and serve.
This mac and cheese dish has been the most popular recipe on my blog for quite a few years and is a hit with kids and adults alike. It is shockingly easy to make and yet still somehow better than a traditional recipe. Try this with grated cauliflower for any vegiphobes in your life – they will hardly notice it is there!
MAIN INGREDIENTS
500ml (17fl oz) water (or use stock and leave out the stock cube)
500ml (17fl oz) whole milk
500g (1lb 2oz) macaroni
1 head of broccoli or cauliflower, chopped small
¼ onion, grated
1 stock cube
2 garlic cloves, minced
2 teaspoons Worcestershire sauce (use a vegan version to make this vegetarian)
1½ teaspoons mustard powder
salt and pepper, to taste
FINISHING TOUCHES
180g (6½oz) (or more!) Cheddar cheese, grated
50g (2oz) panko-style breadcrumbs (optional)
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), remove from the heat and stir in the cheese.
3 If desired, add more cheese and/or panko-style breadcrumbs to the top of the finished dish, place under a grill and cook until toasty.
Mac and Cheese
I came up with this recipe after returning from a trip to Greece when I was looking for a fun, easy way to continue enjoying some of our favourite Grecian flavours. This is particularly delicious when served with a chopped tomato and cucumber salad topped with a spoonful of hummus.
MAIN INGREDIENTS
500ml