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WEEK 13 | MEAL 2: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 2: ROASTED AUBERGINE & SPICY TOMATO GNOCCHI 🍴 3 Portions* ⏰ 40 minutes Store cupboard essentials: Olive Oil, Minced Garlic, Chilli Flakes, Mixed Herbs, Dried Parsley, Salt & Pepper Ingredients FOR THE TRAYBAKE: - [ ] 1 x Aubergine - [ ] 1 x Red Onion - [ ] 1 x Sweet Red Pepper - [ ] 1tbsp Olive Oil - [ ] 2tsp Minced Garlic - [ ] 1tsp Chilli Flakes - [ ] 2tsp Mixed Herbs - [ ] 1tsp Dried Parsley - [ ] Salt & Pepper - [ ] 500g Gnocchi - [ ] Mozzarella Ball - [ ] Fresh Basil FOR THE SAUCE: - [ ] 1tbsp Olive Oil - [ ] 1tsp Minced Garlic - [ ] 1tsp Chilli Flakes - [ ] 300ml Passata - [ ] 1tsp Balsamic Vinegar - [ ] Salt & Pepper To make... 🍆 Preheat the oven to 190 degrees. 🍆 Dice up aubergine, red onion & sweet red pepper and drizzle with olive oil. Season with garlic, chilli flakes, mixed herbs and salt & pepper. Give everything a good mix and pop the tray into the oven for 20 minutes. 🍆 Whilst that cooks, prepare your sauce. 🍆 Simply fry off garlic & chilli in a little oil for a minute or so before adding the passata. Season with salt & pepper, add the balsamic and bring it to a simmer, letting it thicken. 🍆 Remove the tray from the oven, add the gnocchi & cover with the tomato sauce. Give everything a good mix & pop back into the oven for 15 minutes. 🍆 Remove from the oven and stir through lots of fresh basil top with pieces of mozzarella. Pop back into the oven for 5 minutes. 🍆 Let the cheese melt & serve with additional chilli flakes and some cracked black pepper. Enjoy !! XX *BULKING OUT OR DOWN? This makes 3 portions but you can easily bulk out with additional veggies - chickpeas & butterbeans would be a great addition here too. Depending on how many sausages you need for tomorrow’s recipe, you could even add any additionals in here too! 🫙 Store in an air-tight container in the fridge & reheat until piping hot in the microwave or on the hob. 🧊 If freezing, leave off the mozzarella. Cool completely & freeze in air-tight containers. Reheat until piping hot, adding the mozzarella freshhhh. #babeonabudget #weeklyfoodshop #veggierecipes

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WEEK 13 | MEAL 3: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 3: HONEY & MUSARD SAUSAGE AND MASH 🍴 2 Portions* ⏰ 30 minutes Store cupboard essentials: Olive Oil, Minced Garlic, Salt & Pepper, Mayonnaise Ingredients FOR THE MASH: - [ ] White Potatoes (you must decide how much mash you want lols) - [ ] Splash of Milk / Knob of Butter / Mayonnaise (any or all) - [ ] Minced Garlic - [ ] Salt & Pepper FOR THE SAUSAGES: - [ ] Veggie Sausages (using Richmond No Meat here) - [ ] 1sp Wholegrain Mustard - [ ] 1tsp Honey FOR THE VEGGIES: - [ ] Tenderstem Broccoli - [ ] Frozen Peas - [ ] 1tbsp Olive Oil - [ ] Mixed Herbs - [ ] Dried Parsley - [ ] Salt & pepper FOR THE GRAVY - [ ] GRAVY GRANULES (I use beef as they are veggie!) To make... 🥔 Begin by peeling & chopping your potatoes into cubes. Pop onto boil until soft! Drain & set aside. 🥔 Pop your sausages into the air-fryer for 10 minutes. 🥔 Make the honey & mustard glaze by mixing together the wholegrain mustard & honey. Once the sausages have had 10 minutes, brush over the glaze and cook for a further 3-5 minutes. 🥔 Mash up the potatoes with a splash of milk, some butter, some mayo, some garlic an d lots of salt & pepper! 🥔 Pop the veggies onto boil. Once done, use the veggie water to make your gravy with the gravy granules - as thick or thin as you fancy! 🥔 Stir a little butter or olive oil through the veggies and season with salt & pepper, mixed herbs and dried parsley. 🥔 Plate everything up & enjoy !! *BULKING OUT OR DOWN? This makes 2/3 portions depending on how many sausages you’d like! Bulk out with mash & veggies. 🫙 Store in an air-tight container (without the gravy) in the fridge & reheat until piping hot in the microwave or on the hob. Add fresh gravy once hot. #babeonabudget #veggierecipes

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WEEK 13 | MEAL 4: BABE ON A BUDGET TAKES THE WEEKLY SHOP 🛒🛒🩷🩷 MEAL 4: THAI GREEN PANEER CURRY 🍴 2 Portions ⏰ 25 minutes Store cupboard essentials: Vegetable Oil, Minced Ginger & Garlic, Caster Sugar, Chilli Flakes Ingredients - [ ] 1tbsp Vegetable Oil - [ ] 200g Paneer - [ ] 50g Thai Green Curry Paste - [ ] 1tsp Minced Ginger & Garlic - [ ] 200ml Coconut Milk - [ ] 200g Baby Corn & Mange Tout - [ ] 0.5tsp Caster Sugar - [ ] 125g Pak Choi - [ ] Fresh Basil - [ ] Spring Onions - [ ] Chilli Flakes - [ ] Garlic & Coriander Naan To make... 🥬 Fry off cubes of paneer in vegetable oil until golden brown on each side & then remove from the pan. 🥬 In the same pan, add a little additional veggie oil and fry off Thai green curry paste & minced ginger for a couple of minutes. Add a splash of water to smooth out any lumps. 🥬 Add the coconut milk and mix well. 🥬 Prep and rinse the baby corn (I sliced mine in half) & mange tout - once done, add this in and bring everything to a simmer. Cover and let cook for 5 minutes. 🥬 Remove the lid and set the curry simmer for a further 5-10 minutes. 🥬 Add the caster sugar and mix well. 🥬 At this point, stir through the sliced pak-choi and re-add the cooked paneer. Let the paneer warm through for a further few minutes. 🥬 Toast your naan breads until warm & soft. 🥬 Serve with sliced spring onion, fresh basil & some additional chilli flakes. Enjoy !! XX *BULKING OUT OR DOWN? This makes 2 good portions. You could bulk out to 3 with some extra veggies & perhaps some rice! 🫙 Store in an air-tight container in the fridge without the toppings & reheat until piping hot in the microwave or on the hob. Add fresh basil & spring onions once hot! 🧊 If freezing, again keep any toppings separately. Cool completely & freeze in air-tight containers. Reheat until piping hot - ideally letting it defrost overnight ahead of heating. #babeonabudget #veggierecipes