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Recipes

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These recipes were created by Level 5 Early Childhood Studies students at Liverpool John Moores University and the food bank staff and volunteers are grateful for their support.

Tomato Pasta Bake

  • 400g of pasta
  • 500g jar of pasta sauce
  • 400g tin of meat/fish
  • 2 teaspoons of garlic powder
  • Salt and Pepper
  • Grated cheese (optional)
  • 1 white onion/frozen onion
  1. Add pasta to salted water and boil until soft
  2. If adding onion, fry with oil until golden
  3. Add pasta (and onions if available) into a large dish and mix with a jar of sauce or homemade tomato sauce, salt, pepper and garlic powder.
  4. Bake in the oven on gas mark 6 for 15 mins.
  5. Add grated cheese (optional) then bake for an extra 5 mins until the cheese has melted.

Spaghetti Bolognaise

  • 300-400g tin of meat (mince if available)
  • 2 x 400g tins of vegetables
  • 2 x 400g tins of chopped tomatoes
  • 400g dried spaghetti
  • 400ml of stock
  • Salt and Pepper
  • Oil
  1. Cook the tinned mince in a frying pan and then set aside for later use.
  2. Boil the tinned vegetables and drain before putting them back into the saucepan along with the mince.
  3. Add the tinned tomatoes to the saucepan and stir well, adding the salt, pepper, onion powder and garlic powder.
  4. Pour in the stock and allow it to simmer while reducing the temperature.
  5. Boil the spaghetti in a large saucepan of salted water. Once cooked, drain and add to the saucepan with the previous ingredients and mix well.

Shepherd's Pie

  • 400g tin of mince beef and onion
  • 20oz box of instant mash potato (8 serving sizes)
  • 400g tin of vegetables
  • 8 ounce can of beef gravy
  • 2 teaspoons of garlic powder
  • Salt and Pepper
  • Fry light or any oil spray
  1. Preheat oven to 190 degrees Celsius and use oil spray to coat a casserole dish.
  2. Prepare instant mas potatoes following box directions.
  3. Reheat the tinned vegetables in a saucepan for around 5 minutes, adding a small amount of salt and pepper.
  4. Reheat the tinned mince beef and onion in a separate saucepan, adding 1/2 can of beef gravy and enough water to get the desired thickness, salt, pepper and the garlic powder.
  5. Add the beef mixture to the casserole dish, then the vegetables and spread evenly. Add the mashed potato on top and spread evenly. Sprinkle some paprika on top. Bake for 30 mins and allow to cool before serving with the rest of the gravy if desired.