Cheaper to buy a ready meal?

Farway

Out,_Vile_Jelly wrote: »

I used to love Beanfeast! Would eat half a packet with value pasta and a bit of onion, carrot and pepper. Might see if it's still on the shelves.
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It is still around, I loved it as well, but the one I tried recently just did not taste the same. Could be my tastes have changed.

Bit like Fray Bentos pies, now here near what they were

Doom_and_Gloom

I don't see how a ready meal can be cheap.

Rice 45p
Tinned tomatoes 30p
Tinned beans 25p
Tinned kidney beans 35p
Onions 90p
Curry powder 80p
Sunflower oil £1.20

4 portions for £4.25 and you also have curry powder, oil, onions and rice left over!

If you then buy
Self raise flour 60p
Sultanas £1

You have breakfast covered for a week and two days main meals for two people on £5.85. As I said you have left over ingredients too so cheaper to buy real ingredients.

mcculloch29

Vegans can look away. I like Aldi's liver ready meal, but I also like this, which is two very generous portions. I just posted this on the Heron Foods thread. Heron sell bits of frozen lambs liver which looks like large pieces, but isn't. This is what I do with it:

Simple liver and bacon with stuffing.

2 x Beef Oxo cubes, from Heron, or 3 x tablespoons Bisto or similar granules

1 pack Heron frozen lambs' liver, defrosted.

Approx 300g bacon bits ("cooking" bacon) usually £1 ish a 900g pack, so a third of a pack. (Also in Lidl, if your Heron has none. Or cheap streaky if you can't get 'recipe' bacon anywhere,)

1 pack sage and onion stuffing, made up with water, following the instructions on the pack.

Method
Put the liver and bacon, mixed together, into a shallow smallish dish.

Make a stock with the Oxo or a thinnish gravy with the gravy granules and pour over the mixed liver and bacon. Add a bit of black pepper or Worcester sauce to the stock/gravy if you like a bit of zip and heat.

Spread the made-up stuffing over the top, and cook in a medium oven for about an hour, a little longer if you don't like your liver pink. The stuffing topping should be crisp and crunchy, but not burned.

Nice with mashed potatoes, or mashed swede and carrots, and peas.

Can't remember where I got this recipe from. It may have been Shirley Goode, I've been making it with Heron's liver for years, as it's too bitty to use fried.

Edit
This easily feeds 3 for approx £1 a head, with potatoes and peas. (Heron prices).