Thrifty & Organic Meal Planner: Honey Roast Chicken, Hand Pies and Bread & Butter Pudding Recipes

Honey Roast Chicken with Winter Roots

 Thrifty & Organic Meal Planner:

Honey Roast Chicken, Hand Pies and Bread & Butter Pudding Recipes

Roast Chicken & Vegetable Hand Pies

February Core Ingredients:

Rhubarb; Carrots; Potatoes; Swede; Chicken and Honey

It gives me great pleasure to announce to all of my readers that I will be working in partnership with Organic UK for the next eight months. I will be creating thrifty and yet exciting recipes using seasonal organic ingredients and posting a meal planner post on the first Monday of every month. Each meal planner will have at least three to four recipes, all using organic produce and all keeping a tight watch on the pennies, proving that organic can be thrifty as well as ethical. Each menu plan with have a mix of recipes, such as breakfast, lunch, dinner and desserts, and will be based around a monthly set of SIX ORGANIC CORE INGREDIENTS. The core ingredients for February are: Rhubarb; Carrots; Potatoes; Swede; Chicken and Honey. It’s an exciting and challenging project and one that I am sure you will all find interesting, especially when you discover that organic is NOT that expensive. I will be providing a cost breakdown of each recipe and meal, and the cost will NEVER go above the limit of £15 per meal for a family of four, and in some cases with imaginative use of left-overs, you will be shocked to see that some meals maybe well under £5 per meal per family of four!

Bread and Butter Pudding with Rhubarb Compote

My first post for February’s Thrifty and Organic Meal Planner is all based around the wonderful organic ingredients of root vegetables, forced rhubarb, honey and of course a wonderful free-range whole chicken…….I have created three delicious new recipes that make great use of these seasonal delights and, as you will see the total cost of all three recipes is only £22:20! It’s a long held myth that organic is VERY expensive, however, as I have discovered on many occasions that is simply not the case; in the case of poultry, a large free-range organic bird will provide a family of four with at least THREE meals; the main event – a delicious roast dinner; a supper or lunch box meal of little pies and finally a pot of fragrant stew or soup made with the carcass. So, a high quality organic chicken costing £10 or more is EXCELLENT value, and will provide a family of four with several meals, plus the bird will have a superior flavour to one that has been raised in a more mass-produced factory environment.

Honey Roast Chicken with Winter Roots

But to come back to my thrifty plan, as you will see my large organic bird cost me almost double the price of a non-organic mass-produced bird, which tend to be smaller as they are slaughtered at a younger age; but, it provided me and my family with several meals of outstanding taste and flavour, as well as helping to support an ethical practice of rearing poultry for the family table. (NB: All organic producers are regularly inspected by The Soil Association for continued and current organic status to be granted)

Honey Roast Chicken with Winter Roots

One of the other core ingredients for February is HONEY; bees are going through a tough time at the moment, and it is imperative for our planet to ensure that their numbers do not drop any further. Huge numbers of bees have been lost in recent years, potentially jeopardising future food supplies. Their loss is a sign that something is badly wrong and there is strong evidence that neonicotinoids, which is a class of pesticide first used in agriculture in the 1990’s, (which is exactly the time when mass bee disappearances started occurring) are involved in the deaths. Organic Honey is regulated by strict set of guidelines, which covers not only the origin of bees, but also the siting of the apiaries. The standards indicate that the apiaries must be on land that is certified as organic and be such that within a radius of 4 miles from the apiary site, nectar and pollen sources consist essentially of organic crops or uncultivated areas. It may seem strange that honey could be certified as organic, as bees have a wide area in which they forage, however, there are standards for organic honey, as I have already mentioned, and I can assure you that organic honey is TRULY delicious!

Roast Chicken & Vegetable Hand Pies

For my February meal plan, I have worked with the weather as well as with organic produce, and have developed a meal plan that takes care of a main family meal or Sunday lunch, as well as supper, school and office lunches and a comforting pudding for a cold winter’s evening too. The meal plan costings are based on all of the major core ingredient prices as well as some of the higher cost additional ingredients that were required to make the dishes, such as butter, milk, eggs and flour. I have not costed in salt, pepper, seasonings and herbs. You may see that I served my roast chicken dinner with sprouts and Yorkshire puddings, this is an option you may decide to try, but sadly my sprouts were not organic and therefore I did not add them to the meal plan. Likewise, the little hand pies can be served as a supper dish, with fresh seasonal vegetables, this is an option as the recipe makes TWELVE little pies, so you may have some left after adding them to a lunch box, or, you can freeze the rest for the future.

Bread and Butter Pudding with Rhubarb Compote

The bread and butter pudding can be made from stale bread, very thrifty, and it feeds 4 to 6 people with ease, so the leftovers will make  a nice snack or pudding for the children. Likewise, the rhubarb compote makes enough for 6 to 8 servings, so dollop some on your breakfast porridge, or make a quick crumble by scattering muesli over the top and baking it for 15 minutes. I hope that I have inspired you to buy more organic produce, as well as show you that it is NOT expensive to eat ethically. The three recipes are posted below, underneath the costings for all three meals, and they can all be printed, just click on the “print recipe” button at the top right of the recipe card. I look forward to hearing your comments about organic produce and some recipe suggestions of your own, have a great week and see you next month for another Thrifty & Organic Meal Planner, when there will be six NEW core ingredients as well as three or four new organic recipes. See later on the blog with my usual daily posts, have a great week, Karen.

Roast Chicken & Vegetable Hand Pies

 Meal Costings:

Honey Roast Chicken with Winter Roots

Organic Chicken (1.95 kilos) = £10:18

Organic Butter (65g) = £0:38

Organic Carrots (375g) = £0:65

Organic Onions (375g) = £0:50

Organic Potatoes (1 kilo) = £1:50

Organic Swede (1 small one) = £0.98

Organic Honey (3 tablespoons) = £0:75

Total: £13:94

Roast Chicken & Vegetable Hand Pies

Leftover Chicken, Vegetables and Gravy = nil

Organic butter (125g) = £0:75

Dove’s Farm Organic White Flour (250g) = £0:30

Total: £1.05

Bread and Butter Pudding with Rhubarb Compote

Organic Butter (60g) = £0:36

8 Slices Organic Bread = £0:50

4 large Organic Free-Range Eggs = £1:40

Organic Rhubarb (400g) = £3:00

Organic Honey (3 tablespoons) = £0:75

Fairtrade Sugar (4 tablespoons) = £0:40

Organic Mixed Dried Fruit (4 tablespoons, made up from organic dried fruit and peel) = £0:50

Organic Whole Milk (300mls) = £0:30

Total: £7:21

Total Cost for Three Meals for a Family of Four = £22:20

(I shopped at Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing. )

Roast Chicken & Vegetable Hand Pies

Roast Chicken & Vegetable Hand Pies

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Serves	12 hand pies
Prep time	30 minutes
Cook time	35 minutes
Total time	1 hours, 5 minutes
Allergy	Milk, Wheat
Meal type	Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author	Karen S Burns-Booth

Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinnerl; these tasty savoury treats are ideal for school and office lunch boxes, as well as for a mid-week family meal when served with mashed potatoes and seasonal veggies. Also perfect for picnics.

Ingredients

• leftover chicken, vegetables and gravy (chicken and veggies finely shredded and/or chopped)
• 10 fresh sage leaves (finely chopped)
• 125g organic butter (cut into small cubes)
• 250g organic plain white flour
• salt and pepper, to taste
• a little milk to glaze

Note

Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinnerl; these tasty savoury treats are ideal for school and office lunch boxes, as well as for a mid-week family meal when served with mashed potatoes and seasonal veggies. Also perfect for picnics. Makes 12 little hand pies to serve up to 6 people.

Directions

Step 1	Pastry: Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt and pepper, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
Step 2	Filling: Bind the cooked chicken, vegetables, sage leaves together with the gravy. If there is no gravy available, add an organic stick cube to some boiling water and add a little of that. (The rest of the stock can be used for soup, stew, casserole or as a gravy if serving the pies hot)
Step 3	Adjust the seasoning to taste with salt and pepper.
Step 4	Lightly grease a 12 hole muffin tin. Roll out the pastry and cut out 12 circles and use to line 12 holes of a muffin tin.
Step 5	Divide chicken mixture out equally between the pastry lined muffin moulds.
Step 6	Cut out 12 x circles to make tops for the pies. Lightly brush edges of the pie bases with some milk, place each top onto its pie and press down into the filling, crimping the edges with a fork.
Step 7	Heat oven to 200C/400F/gas 6. Brush tops with more milk and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool for lunch boxes and picnics.

Honey Roast Chicken with Winter Roots

Honey Roast Chicken with Winter Roots

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Serves	4 to 6
Prep time	20 minutes
Cook time	2 hours, 15 minutes
Total time	2 hours, 35 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A delicious one-pan method of cooking a family meal or Sunday roast; slow-roasting is a great way to keep the chicken tender and moist. And, by adding the root vegetables to the roasting tin, it infuses them with plenty of flavour as well as saving on the washing up! Created for Organic UK as part of February's Thrifty & Organic Meal Planner.

Ingredients

• 1 organic whole chicken (between 1.65 and 1.95 kilos)
• 65g organic butter (cut into slices)
• 3 tablespoons organic honey
• 375g organic carrots (peeled and cut into small even sized batons)
• 375g organic onions (peeled and quartered)
• 1 small organic swede (peeled and cut into even sized chunks)
• 1 kilo organic potatoes (peeled and cut into even sized pieces)
• salt and freshly ground black pepper (to taste)

Optional

• gravy made with chicken juices and plain flour

Note

A delicious one-pan method of cooking a family meal or Sunday roast; slow-roasting is a great way to keep the chicken tender and moist. And, by adding the root vegetables to the roasting tin, it infuses them with plenty of flavour as well as saving on the washing up! Created for Organic UK as part of February's Thrifty & Organic Meal Planner.

Directions

Step 1	Pre-heat oven to 160C/325F/Gas 3. Brush a large roasting tin with some of the butter that has been melted and smear the rest over skin of the chicken, pressing the slices down firmly. Spoon the honey over the buttered chicken and season well with salt and freshly ground pepper.
Step 2	Place the chicken in the roasting tin and arrange the root vegetables around it, then cover with foil and place in the oven. Cook for 1 hour then remove the foil, turn the vegetables over with a large slotted spoon and then cook uncovered for between 45 and 50 minutes more.
Step 3	Turn the heat up to 220C/450F/gas 7. Cook for a further 15 minutes to crisp up the roots and chicken skin, then remove the chicken and roots from the tin. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the roots warm in the oven and then serve with any pan juices mixed with a little flour and water to make a gravy.
Step 4	NB: If the honey starts to burn after the foil has been taken off the chicken and roots, add a little water to the tin.

Bread and Butter Pudding with Rhubarb Compote

Bread and Butter Pudding with Rhubarb Compote

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Serves	4 to 6
Prep time	45 minutes
Cook time	35 minutes
Total time	1 hours, 20 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

Light and fluffy bread and butter pudding made with organic ingredients; this delightful nursery pudding is made all the more special as it is served with rhubarb compote and honey. Can be prepared the night before cooking.

Ingredients

• 8 slices organic white bread (crusts removed and cut into fingers and lightly buttered)
• 60g organic butter, softened (to butter the bread)
• 4 tablespoons organic mixed dried fruit and peel
• 300mls organic whole milk
• 4 large organic free-range eggs (beaten)
• 4 tablespoons Fairtrade sugar (leave 1 tablespoon to sprinkle over the top of the pudding)
• 400g organic rhubarb (washed, wiped, trimmed, and finely diced)
• 3 tablespoons organic honey

Note

Light and fluffy bread and butter pudding made with organic ingredients; this delightful nursery pudding is made all the more special as it is served with rhubarb compote and honey. Can be prepared the night before cooking.

Directions

Step 1	Rhubarb compote: Place the chopped rhubarb with the honey and 1 tablespoon water in a saucepan with a lid and simmer over a low heat for 10 to 15 minutes, until the rhubarb has collapsed and is cooked though and soft. Adjust the sweetness by adding more honey if needed. Allow to cool and thicken slightly.
Step 2	Bread and Butter Pudding: Heat oven to 140C/275F/gas 1. Stir the beaten egg together with the milk and then add the sugar. Arrange half of the buttered bread fingers into an oven-proof dish or tin, buttered side facing up in one layer. Scatter over the dried fruit and peel and then arrange the rest of the buttered fingers over the top buttered side down.
Step 3	Pour over the egg (custard) mixture, and set to one side to soak for up to 12 hours, or at least 30 minutes. I make this the night before I need to cook it and keep it covered in a cool place.
Step 4	After soaking, cook the pudding for 30 to 35 mins until there is just a slight wobble in the centre of the custard and the pudding has risen up and is golden brown. Sprinkle over the rest of the sugar to cover the surface, before serving with the rhubarb compote.

Thrifty & Organic Meal Planner Gallery:

Honey Roast Chicken and Root Vegetables

Bread and Butter Pudding with Rhubarb Compote

Roast Chicken & Vegetable Hand Pies

Honey Roast Chicken with Winter Roots

Disclaimer:

Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes, as well as providing me with all the ingredients. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.

Karen S Burns-Booth