Tag: Soup

35 recipes for the cost-of-greed crisis

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A plate of gnocchi in front of a serving tray of more gnocchi


I hate not having enough time to write. And I hate starting a blog post with “it’s been ages since we spoke”. This month both remain true, and I thought I’d circumvent the circumstances by doing a round-up post instead of a new recipe; forgetting just how monumentally time-consuming round-ups actually are.

However, with the government dropping a typically cruel and economically lacklustre budget and Chlöe Swarbrick coining the “cost of greed crisis” as a useful way to augment the frequently called-upon but admittedly passive phrase ‘cost-of-living crisis’, I figured now was as good a time as any to round up, specifically, recipes that might meet people where they’re at.

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23 Bean Recipes for you

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Hummus with pomegranate seeds and pine nuts.


To paraphrase Robert Altman: Beans, now more than ever! Real ones know beans shouldn’t be introduced with an apologetic tone—yes they’re cheap and nutritious, but they’re also elegant, buttery, robust, with the axis of history contained within their stout little bodies. If you’re after further inspiration, here’s a round-up of 23 recipes from my back catalogue for all the bean lovers out there, from Palestinian Msabaha to salt and vinegar beans, to freeform black bean cobbler. I’ve broadly included a few lentils in there, too.

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Freeform black bean cobbler

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a dish of black bean cobbler with a serving inside a bowl in front of it

After last week’s rampant whimsy we’re back to something practical with this freeform black bean cobbler; so named because it’s so adaptable that it might veer all the way around to being annoying again — in that sometimes having too many options just means you have to make more decisions, but I shall attempt to make it clear why the main suggested path is worth traversing, culinarily.

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Butternut, chickpea, and peanut soup

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a spoon resting in a bowl of butternut soup with bread on a plate next to it

I have an old cookbook — as in, it’s from 1980 and I found it in an opshop — called, with brisk disregard for tautology, Supercook’s Supersavers Cookbook. Fascinatingly, it lists milk, cheese, and eggs as three of the most important ingredients for an economical kitchen; meanwhile I remember butter and cheese quadrupling in cost overnight somewhere around the beginning of the recession in 2007 and never, ever lowering or even settling in price ever again. When the consumer cannot control the rapidly-shifting sands underneath our feet nor the repellant deciders who dictate the prices of ingredients, it makes me wary of claiming a recipe to be cheap or budget-friendly. But if you can’t guarantee cost-of-living-crisis-amenability — and it’s hard to guarantee much of anything at all in these trying times — I can at least promise a certain versatility that can meet you where you’re at, in this Butternut, Chickpea, and Peanut Soup.

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Lemon halloumi angel hair soup

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A spoon and a fork with pasta twirled around it in a yellow bowl

Prompting you to make soup when the season is not only heading directly towards summer but when we’ve also just experienced three solid days of brain-soaking humidity may appear to be inviting objurgation, but I have an explanation. This lemon halloumi angel hair soup has been my dinner almost every day for the past week — when it wasn’t the broccoli and coriander salad — and its gentle, soothing yet uplifting quality and utter ease of preparation makes it the perfect quickly-wrought meal and moment of calm amongst your regularly scheduled festive hustle, bustle, carousing, and general calendar-wrangling.

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