Today we are asking the fabulous Phil Vickery to Bag a Bargain!
The chef will have a choice of one of three envelopes - A, B or C. The envelope he chooses will determine which of our bargain bags he has to cook with - Under £3, Under £6, or Under £9.
But what ingredients will he have? And what will he be able to rustle up?
Leek and bacon with vinaigrette
1 leek, cut in half (and blanched in the stock for the soup for 15 minutes)
3 pieces of lean bacon, stretched out using the back of a knife
For the vinaigrette dressing:
1 tsp Dijon mustard
4 tbsp Olive oil
1 ¼ tbsp Cider Vinegar (or balsamic / normal)
1. Wrap bacon around poached leeks then pan fry in a little oil until golden and the bacon is cooked through.
2. Whisk the dressing ingredients together and season.
3. Spoon the vinaigrette over the leeks to serve.
Pea soup with garlic bread
1 clove garlic, peeled
2 thick slices of bread, cut into thick fingers
Olive oil, to drizzle
500ml vegetable stock
1 tbsp cornflour
1 tbsp cold water
400g frozen peas
1 rasher of fatty bacon, chopped
1 clove of garlic, chopped
1. Poach leeks used for leek and bacon recipe in the vegetable stock for about 15 minutes. Drain leeks and reserve.
2. Drizzle olive oil over the bread fingers and cook for about 10 - 15 minutes at 200c until golden and crisp.
3. Rub with a clove of garlic.
4. Mix together cornflour and cold water then add to stock, stir well and bring to the boil to thicken.
5. Add peas to thickened stock, bring back to the boil then simmer for 5 minutes.
6. Cool the mixture slightly then pour into a blender and liquidise until smooth.
7. Cook chopped bacon and garlic in a little oil until browned and crispy.
8. Serve soup in bowls or heatproof cups and sprinkle the bacon over the top.
210g can chickpeas, drained
1 tbsp olive oil
Large pinch of paprika, cumin, chill and turmeric
1. Add oil and spices to drained chickpeas and mix well together.
2. Cook in a small roasting tin at 200c / gas 6 for about 25 minutes, until crispy and golden.
3. Add salt to taste before serving.
Pasta with cabbage
Half a cabbage, finely shredded
2 vegetable stock cubes
500ml boiling water
25g softened butter and 25g flour mixed together
500g penne pasta, cooked
1. Heat 50g butter in a large pan, add cabbage and cook down until tender.
2. Add vegetable stock cubes to the boiling water and stir to dissolve, then bring to a simmer.
3. Gradually whisk in enough of the flour and butter mixture to make a thick sauce.
4. Add cooked pasta and softened cabbage and gently stir together.
Vegetable oil, for frying
Outer dark green cabbage leaves, finely shredded
Chinese Five Spice powder
1. Fill a medium sized pan one-third full with oil and heat.
2. Carefully add shredded cabbage to the oil (be careful, as it may spit) and deep fry until crispy- you may need to do this in batches, do not overfill the pan
3. Drain on kitchen paper and season with sugar and five spice powder.
4. Sprinkle over the top of the pasta to serve