How to Feed Your Family for £5 a Day. Bernadine Lawrence

      1 Preheat the oven to 190°C (375°F), Gas 5. Set aside a little of the beaten egg for brushing.

      2 Place the potatoes, cheese, chives and the remaining beaten egg in a large bowl, season with salt and pepper and then mix to form a dough.

      3 Turn out onto a lightly floured surface and roll into a wide sausage shape. Cut the sausage of dough into 12–16 small slices and shape into cakes.

      4 Brush with the beaten egg you set aside earlier, and then roll the cakes in the breadcrumbs until evenly coated on all sides. These cakes can be refrigerated until ready to cook.

      5 Place in a roasting tin and bake in the oven for 20–30 minutes, or alternatively fry in vegetable or sunflower oil on both sides until golden.

Scrambled Eggs with Smoked Salmon

       Feeds 4

      30g butter

      6 eggs

      1 tsp milk

      1 tsp salt

      60g smoked salmon pieces

      sea salt and freshly ground black pepper

       Method

      1 See Scrambled Eggs but just before the eggs have set add the salmon and continue to stir until fluffy.

Savoury Bread and Cheese Pudding

       Feeds 4–6. A delicious way to use up stale bread, and perfect comfort food

       You will need a 20 × 25cm shallow ovenproof dish

      12 slices of wholemeal bread, buttered

      225g cheese, grated (I find strong Cheddar does the trick)

      3 eggs

      425ml milk

      1 tsp mustard

      15g butter or margarine

      sea salt and freshly ground black pepper

       Method

      1 Preheat the oven to 180°C (350°F), Gas 4. Alternate layers of bread and cheese, starting with bread and ending with cheese, in the ovenproof dish.

      2 Beat the eggs, milk, mustard and seasoning together and pour over the bread and cheese. Ideally, let stand for 1–1½ hours.

      3 Dot the top with knobs of butter or margarine and bake in the oven for 20 minutes until golden brown. Serve with salad.

SAVOURY PANCAKES

Baked Chicken or Flaked Fish and Mushroom Pancake Cannelloni

       Fills 4–6 pancakes

       You will need a 30 × 35cm baking dish

      150g cooked chicken, shredded, or 150g cooked white fish fillets such as cod, haddock, coley or plaice, flaked

      300ml Basic Béchamel Sauce

      55g button or chestnut mushrooms, sautéed in a knob of butter

      a stack of 4–6 Pancakes

      sea salt and freshly ground black pepper

       Method

      1 Preheat the oven to 180°C (350°F), Gas 4 and grease your baking dish. Combine the chicken or fish with the sauce and the mushrooms, and season with salt and pepper.

      2 Fill each pancake with 1 tablespoon of the mixture and roll each one up.

      3 Lay them side by side in the baking dish and bake for 15 minutes.

Sautéed Mushroom, Onion and Beansprout Pancakes

       Fills 4–6 pancakes

      55g cup mushrooms, sliced

      1 onion, sliced

      115g beansprouts, chopped

      1–2 tbsp vegetable oil

      1 tbsp soy sauce

      a stack of 4–6 Pancakes

      freshly ground black pepper

       Method

      1 Sauté the vegetables in a little oil for 10 minutes.

      2 Add the soy sauce, season with black pepper and divide the mixture between your pancakes. Roll and serve.

Sweetcorn and Cup Mushroom Pancakes

       Fills 4–6 pancakes