Take one pack of broccoli and cut off brown bits and dried bits of stem; there’s nothing wrong with the rest. Cut the manky bits off the mushrooms that have started to turn a bit brown and wipe with a kitchen towel. Use of the rest of the dip that you got two for the price of one and some salad that’s lurking in the bottom of the fridge. Salad consists of what is left of the red cabbage, the tomatoes, the iceberg and a grated carrot with some olive oil and vinegar. Cook the broccoli first and then add the pasta (reduced to 69p in Lidl) in at the end.
Mix the salad well. When the pasta and brocolli are well cooked; add the mushrooms that you cooked well through in a little butter and salt and add them along with the sour cream and chive dip and heat well through. Serve with the well seasoned salad.
Using up all the ‘if it’s’ makes sure we don’t waste any food, eat well (good nutritionally) and supper is really colourful and exciting. We end up eating masses of the good stuff so we don’t need any snacks in between meals which is supposed to be healthier for us and again this meal came in around £1.20 per person, so not too expensive either.