This is the starter for the Food Bank Menu.
- 50g fresh parsley (40p)
- 265g drained spinach – 1 small tin (FB or 0.65p)
- 244g drained asparagus – 1 small tin (FB or £2.00 (would be cheaper fresh))
- 10g fresh ginger (or dry ginger 10p)
- 50g onion (in the cupboard)
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 heaps tablespoon dry milk (FB or 10p (or use breakfast milk))
- 2 stock cubes (2p)
Total spend: on Food bank budget £0.52 or £0.10 per person. On low budget £3.27 or £0.65p per person.
Dice onion, garlic and ginger. It is preferable to grate the ginger if you can. If you do not have a grater, finely chop it, then bash to bring out it full flavour.
Removed parsley leaves from the stalk, rinse and chop. Set aside. Drain the spinach and asparagus, leave them for 5-10 minutes in the sieve to allow as much liquid from the tin as possible to drain away.
Prepare the stock; place the stock cubes to dissolve in 800ml of boiling water and stir in the dry milk until all the granules have dissolved set aside.
In a deep pan, heat 3 tablespoons oil and fry for two minutes the ginger, onion and garlic.
Add the asparagus and spinach salt and pepper then fry until the all he water left in them evaporates. This will take about 5 minutes to 7 minutes on medium heat. Do not cover the pan.
Add the stock and bring the contents of the pan to boil until it no longer foams. That will take another 5 minutes.
Taste and adjust the seasoning. Now add the parsley and simmer for just 3 minutes to wilt it. Do not let the parsley lose its colour.
Remove the pan from the heat and using a hand blender, liquidize the content of the pan until smooth before serving as suggested with home made croutons (see how to make them here).