The Hungerpots Cookbook - Bethie Hungerford

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(31/2oz) green beans, chopped

      100g (31/2oz) courgettes, chopped

      400g (14oz) tin kidney beans, drained

      400g (14oz) tin chopped tomatoes

      1 tablespoon tomato purée

      1 sprig of fresh rosemary

      1 sprig of fresh thyme

      1 tablespoon olive oil

      3 tablespoons red pesto

      salt and pepper, to taste

       FINISHING TOUCHES

      150g (5oz) frozen peas

      large handful of spinach, chopped

      Parmesan cheese, chopped fresh parsley, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente and the veg is cooked (approximately 15 minutes after boiling), add the peas and spinach and stir until the peas have defrosted. Garnish and serve.

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      Minestrone

       Chicken Soup

       They say chicken soup is good for the soul as well as the body. It is a go-to dish for anyone feeling under the weather or simply needing a bowl full of comfort and somehow it always does make you feel better! This warming dish is ideally made with fresh, high-quality chicken broth as opposed to stock cubes.

       MAIN INGREDIENTS

      2 litres (70fl oz) fresh chicken broth

      200g (7oz) pearl/Israeli/giant couscous (do not use regular couscous!)

      1 chicken breast (approximately 150g/5oz)

      2 carrots, chopped

      2 celery sticks, chopped

      4 garlic cloves, minced

      1 onion, chopped

      1 teaspoon fresh thyme leaves

      2 tablespoons olive oil

      salt and pepper, to taste

       FINISHING TOUCHES

      150g (5oz) frozen peas

      chopped fresh parsley, to garnish

      1 Add all the main ingredients to a large pot and bring to the boil, before reducing to a medium heat. Cover and cook, stirring often, for 10 minutes.

      2 When the chicken is cooked through, remove it and shred with two forks before returning to the pot along with the frozen peas.

      3 Simmer for a few more minutes without the lid, to ensure the broth thickens, until the peas have defrosted. Garnish and serve.

       Pasta e Fagioli

       This classic Italian dish, which translates simply as ‘pasta and beans’, originated as a peasant dish due to the cheap ingredients. Today’s cooks can still appreciate the frugal nature of the dish, but the real enjoyment will come from the comforting and wholesome flavours. This is the perfect meal for a chilly autumn evening.

       MAIN INGREDIENTS

      750ml (25fl oz) water (or use stock and leave out the stock cubes)

      250g (9oz) ditaloni rigati pasta

      1½ stock cubes

      100g (3½oz) pancetta (uncooked)

      2 × 400g (14oz) tins pinto or borlotti beans, drained

      2 × 400g (14oz) tins chopped tomatoes

      2 carrots, diced

      1 onion, chopped

      1 red pepper, chopped

      2 celery sticks, finely minced

      2 tablespoons tomato purée

      1 teaspoon dried basil

      2 bay leaves

      1 teaspoon dried oregano

      a few sprigs of fresh thyme

      70g (2½oz) Parmesan, grated

      salt and pepper, to taste

       OPTIONAL GARNISHES

      Parmesan cheese, fresh thyme, red pepper flakes

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Cook until the pasta is al dente and most of the liquid has been absorbed (approximately 15 minutes after boiling). Garnish and serve.

       Mac and Cheese image

       This mac and cheese dish has been the most popular recipe on my blog for quite a few years and is a hit with kids and adults alike. It is shockingly easy to make and yet still somehow better than a traditional recipe. Try this with grated cauliflower for any vegiphobes in your life – they will hardly notice it is there!

       MAIN INGREDIENTS

      500ml (17fl oz) water (or use stock and leave out the stock cube)

      500ml (17fl oz) whole milk

      500g (1lb 2oz) macaroni

      1 head of broccoli or cauliflower, chopped small

      ¼ onion, grated

      1 stock cube

      2 garlic cloves, minced

      2 teaspoons Worcestershire sauce (use a vegan version to make this vegetarian)

      1½ teaspoons mustard powder

      salt and pepper, to taste

       FINISHING TOUCHES

      180g (6½oz) (or more!) Cheddar cheese, grated

      50g (2oz) panko-style breadcrumbs (optional)

      1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

      2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), remove from the heat and stir in the cheese.

      3 If desired, add more cheese and/or panko-style breadcrumbs to the top of the finished dish, place under a grill and cook until toasty.

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      Mac and Cheese

       Greek Pasta image

       I came up with this recipe after returning from a trip to Greece when I was looking for a fun, easy way to continue enjoying some of our favourite Grecian flavours. This is particularly delicious when served with a chopped tomato and cucumber salad topped with a spoonful of hummus.

       MAIN INGREDIENTS

      500ml

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