Yorkshire Post - YP Magazine

Won’t cost Earth

- • Olive oil • Salt and pepper

The man behind the popular One Pound Meals books, Miguel Barclay, has a new cookery book out – Green One Pound Meals. Photograph­y by Dan Jones.

After his Instagram account dedicated to meals costing £1 or less went viral in 2016, Miguel Barclay was asked to appear on This Morning – so he bunked off from his nineto-five office job to whip up chicken katsu curry live on TV.

A publisher offered Barclay a book deal after seeing his This Morning segment, and One Pound Meals was published in 2017. Now, the author has released seven titles in the series. With no formal training, the Surrey-born chef, 35, says he picked up his culinary skills from having a “front-row seat” in profession­al kitchens during his teens and 20s. “I worked in golf clubs, hotels, McDonald’s, Pizza Express... I was normally just the washer-upper. I always found it really fascinatin­g because back then there weren’t really that many cookery shows on the telly. So I learned in the restaurant­s by myself.” When his first book landed, Barclay had around 30,000 Instagram followers. Now, after quitting the day job, that figure has risen to 290,000.

Leek and mushroom barley risotto

MAKES 1 PORTION Ingredient­s

• ½ onion, diced

• Handful of pearl barley

• ½ vegetable stock cube

• 300ml water

• ½ leek, sliced

• Handful of mushrooms, sliced

• 1 thyme sprig

• Small handful of grated Parmesan cheese, plus a

few shavings for garnish

• Olive oil

• Salt and pepper

METHOD

Pan-fry the onion in a splash of olive oil over a medium heat for about 10 minutes until soft, then add the barley and cook for a further minute. Crumble in the half stock cube and pour over the water. Simmer for about 15 to 20 minutes until the barley is cooked but still retains a slight bite, adding more water if needed. Meanwhile, pan-fry the leek and mushrooms in a splash of olive oil over a medium heat for about 12 minutes until soft, adding the thyme halfway through.

Stir some grated Parmesan into the barley risotto, then add the leek and mushrooms. Season to taste, and serve with a few shavings of Parmesan to garnish.

Chicken drumstick cassoulet

MAKES 1 PORTION

Ingredient­s

• 2 chicken drumsticks, skin on

• ½ red onion, sliced

• 200g cannellini beans (from a 400g tin), drained

• Pinch of dried oregano

• 200g chopped tomatoes (from a 400g tin)

• ½ vegetable stock cube

METHOD

Season the chicken drumsticks with salt and pepper, then pan-fry in a splash of olive oil over a medium heat for about 10 minutes, turning occasional­ly to colour all sides. Add the onion and continue to fry for a further five minutes. Add the cannellini beans (if you don’t have cannellini beans, swap them for canned chickpeas), oregano and chopped tomatoes, then crumble in the stock cube and season. Simmer for about 10 minutes, then serve.

Banana peel pulled pork

MAKES 1 PORTION

Ingredient­s

• 1 banana peel

• ½tsp ground cumin

• ½tsp smoked paprika

• 1tsp demerara sugar (or other brown sugar)

• 3tbsp tomato ketchup

• 1 soft bread roll

• 1tbsp coleslaw

• Olive oil

• Salt

METHOD

Shred the banana peel using a fork, then pan-fry in a splash of olive oil over a medium for about five minutes. Add a pinch of salt, along with the cumin, smoked paprika and sugar. After 30 seconds, add the ketchup and simmer for a couple more minutes until the mixture is the consistenc­y and dark brown colour of pulled pork. Serve in a soft roll, topped with a tablespoon of coleslaw. ■ Green One Pound Meals by Miguel Barclay published by Headline

Home, is priced £16.99.

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 ?? ?? BUDGET TO SAVOUR: Clockwise from left, chicken drumstick cassoulet; leek and mushroom barley risotto; banana peel pulled pork.
BUDGET TO SAVOUR: Clockwise from left, chicken drumstick cassoulet; leek and mushroom barley risotto; banana peel pulled pork.
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