Throw-It-Together Post-Halloween Supper

It's time to batten down the hatches in preparation for Winter. What?! But winter is two months away!! I hear you say. Not in Bathgate, I'm afraid. With frosty mornings, torrential rain and pervasive darkness now the norm, I feel like I've turned into Alice's dormouse - I keep wanting to drop off into my cup of tea! The food I want to cook is dependent on two things: what's in the fridge and cupboards and what tastes yummy. I don't want to venture into a shop or supermarket except to pick up my weekly soya milk consignment (10 cartons - we love our soya milk here!) cos, y'know, I'm just not feeling the weather quite frankly, and I'd rather be at home, nodding off into said cuppa tea!

After an exhausting Halloween weekend (who knew two children could have 5 parties to go to in the space of 48 hours?!) I had some leftover cooked pasta in the fridge.

I knew the kids would be tired after school and nursery having had little sleep and too much excitement for the past three nights, so a quick and easy pasta dinner seemed to tick all the boxes.
I sauteed a small diced red onion in a little oil for about five minutes. I then added some leftover burgermix I had made-up in the fridge from our traditional Saturday night 'Strictly and Junkfood' dinner.

You could use tvp or ground seitan in its place quite easily. Fry for a couple of minutes over a medium heat - not too high or you just end up with a crust of burnt burgermix at the bottom of the pan!

Add two tins of baked beans, one can of chopped tomatoes, 1/2 can of water, 1 tsp dried mixed herbs, 1/2 tsp chilli flakes and 1/2 tsp garlic granules along with a good pinch of paprika and simmer over a low heat for 10-15 minutes. Throw in your cooked pasta and stir through for thirty seconds until well-mixed - the heat of the sauce will warm-up the pasta for you rendering it perfect eating temperature for children and impatient adults. You can grate some cheeze over it if you fancy but it doesn't need it. Serve with thickly cut hunks of buttered french bread, wedges of toast or get a part-baked baguette you've had sat in the freezer for a few months and slap in the oven before slathering with warm garlic and herb butter. The aubergine antipasto is an optional extra!


Delicious, easy and economical - a perfect Monday night tea after a busy and chilly All Saints Day.