We've been inundated with some fantastic recipes from the community sent during lock down that we would like to share with you!
Our next recipes are from the team who brought you 'Up to 7 Ingredients', showcasing their new theme 'Food on a Budget: Up to £10'
Carrot soup (£3 including baguette or bread and butter, serves 3)
3 chopped carrots
One sliced onion
3-4 finely chopped garlic cloves
1 finely chopped green chilli
1 finely chopped small piece of ginger
Black pepper powder or 10-12 whole black pepper
Salt according to taste
In a pan add 1 tbsp of oil or butter and add green chilly, garlic and ginger.
Sauté for a min on high flame and add onion and carrots, sauté for a min.
Add salt, whole black pepper or powder and a glass of water.
Cook on low flame until the onion and carrots are soft. Let it cool and grind into fine paste. Add more water to adjust consistency.
Have it with a baguette or toasted bread or you can enjoy it on its own.
Rhubarb and custard cake by Sharon Harvey
4 - 6 stalks rhubarb. Slice into 2cm chunks, sprinkle with sugar and roast in oven for 10 min to soften.
Make sponge mix with 200g caster sugar / 200g butter or baking spread / 200g self raising flour / 3 eggs.
In a square tin put a layer of cake mix. Put a layer of rhubarb pieces. Add a few blobs of tinned custard.
Add more blobs of cake mix, then more rhubarb and custard.
Add more cake mix on top. (You need to use half a tin of custard, or one of those small pots.) No need to mix it all together!
Bake for approx 45 min at 160 degrees until sponge is cooked through and a skewer comes out clean. I like this cake cold but also good served warm with ice cream or more custard.