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Saturday, 29 November 2014

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Feeding a family well can be done on a keen budget says Ulverston chef

ANDREW Sill, chef at The Coach House Cafe and Bistro in Ford Park, Ulverston, has come up with an affordable two-course meal for families who want to eat healthy produce on a budget.

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making a meal of it Sarah Judge, left, prepares some of the ingredients for a Spanish omelette recipe designed by chef Andrew Sill to feed a family of four on a budget. Right: Sarah presents the finished dish

SPANISH OMELETTE

Ingredients:

500g potatoes

Two small onions

One red pepper

Eight eggs

A bunch of chives

Method:

Finely slice the onions and chop the red pepper, removing the seeds.

Fry gently for five to 10 minutes then add the peppers and cook for another five minutes.

Boil the potatoes for 10 to 12 minutes until just cooked through.

Break eggs into a jug and season. Add chives to the mixture.

Oil a frying pan and add the potatoes, onions and pepper. Pour the egg mixture over and cook for about 15 minutes until set and golden brown.

TOP TIP: Chives are easy to grow at home and add flavour.

SUMMER PUDDING

Ingredients:

One white loaf

Two small bags of summer fruit (strawberries, blueberries and raspberries)

A little lemon juice and sugar

Method:

Blitz up some of the fruits to make a liquid. Add lemon juice and sugar to taste.

Cut the bread and dip into the liquid. Press into greased moulds or teacups.

Put the rest of the fruits into the middle of the moulds.

Cut bread discs to fit bottom of moulds.

Press down with weights in the fridge.

To serve, remove from the mould and serve with cream.

TOP TIP: Collect fruit and berries now and freeze them.

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