Vegetable Lasagna 2 chopped red peppers1 chopped aubergine1 chopped courgette2 chopped carrots300 g lasagna sheets125 g mozarella or alternative cheese2 finely chopped onions2 garlic cloves2 tbsp tomato puree2 cans chopped tomatoes85 g margarine85 g plain flour750 ml milk1 can pulses- lentil /chick peas/ mixed pulses Place on a baking tray and coat with a tablespoon
Macaroni pasta Milk UHT Bread(Frozen) Passata Tinned beans Tinned tuna Podded peas Elderflower cordial Cabbage Lasagna sheets Lasagna sauce mix Sausages(Frozen) Pasta sauce(Frozen) Stock cubes Tagine, vegetable or meat pies(Frozen) Cereal Potatoes Chocolate filled crepes Iceberg lettuce Courgettes Peppers Tinned tea leaves Pepperoni sticks Bacon(Frozen) Parsnips Carrots
Lentil and coconut curry 1 tbsp coconut oil or olive oil1 tsp cumin and coriander10-12 cloves garlic1 can chopped tomatoes2 tbsp ground ginger1 tbsp turmeric1-2 tsp salt190 g dried red lentils1-2 tsp cayenne or chilli powder1 can coconut milk1/2 litre water1 handful cherry tomatoes Heat the coconut oil in a large pot or skillet
Onions Penne pasta Milk UHT Bread Rice Olive oil Margarine Passata Tinned kidney beans Tinned sardines Dried lentils Stringless beans Raspberry cordial Brown sauce[Extended date for 3 months] Nectarines Jalapeño dressing Coconut milk Tagine vegetable or meat pies Cereal Baked beans Chilli con carne spice mix [Ext date
