Food for a Fiver

Create a main course for under £5

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This is a recipe for a main course which can be made for under £5.00

Ideal for our seasonal Scottish spring time weather !

Sausage Casserole for 6 people


1–2 tbsp sunflower oil  £         0.02
12  pork sausages  £         1.50
6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths  £         0.08
2 medium onions, thinly sliced  £         0.32
2 garlic cloves, crushed  £         0.06
½–1 tsp hot chilli powder or smoked paprika  £         0.02
1 x 400g/14oz can chopped tomatoes  £         0.34
300ml/10fl oz chicken stock (one chicken stock cube)  £         0.19
2 tbsp tomato purée  £         0.02
1 tbsp Worcestershire sauce  £         0.02
1 tsp dried mixed herbs  £         0.03
2 bay leaves  £         0.03
1 tsp dried thyme  £         0.03
100ml/3½fl oz red or white wine (optional)  £         0.72
1 x 400g/14oz can mixed beans  £         0.50
salt and freshly ground black pepper
500g Basmati Rice  £         0.89

£ 4.77

Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside. Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
Put the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
Pour in the wine, or some water if you’re not using wine, and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
For the Basmati rice bring a saucepan of salted water to the boil than stir the rice in and simmer for about 5 minutes or until the rice is tender. Drain, add some pepper and serve with the Sausage Casserole.
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