clock menu more-arrow no yes

Filed under:

The Busby Babe Coronavirus Recipe Guide

New, comments

Help us help you

Fortnum & Mason Food and Drink Awards 2019
Get cooking
Photo by David M. Benett/Dave Benett/Getty Images for Fortnum & Mason

With there being relatively little football ahead, the Busby Babe has decided to make use of its time and effort to bring you news you can use. To that end, our first installment will talk you through five recipes that are cheap, nutritious and should last a long time in suitable storage.

Marcella Hazan’s tomato sauce for pasta

A tin of chopped tomatoes, an onion, and a lot of butter (you can use olive oil if you’re vegan). Simmer away, add salt to taste, and an absolute effload of cheese if you have some in the freezer.

Recipe here.

Honey flapjacks

Flapjacks can be stored in an airtight container for the best part of two weeks, meaning you can ride out most of a self-isolation period without too much hassle, assuming you don’t get too sick, and you don’t get cabin fever. Honey, oats, butter and sugar are the key ingredients, but you can add seeds, dried fruit and chocolate if you want.

Recipe here.

Lamb korai

A recipe from a Pakistani restaurant in Bradford, this is a recipe that will give you plenty to do in days that drag on for an age. Get the cheapest lamb (or any meat) cut you can find, and cook it for hours on end. If you like chopping for three hundred hours, this is the one. And the spices you need will be well stocked in your nearest independent shop, probably.

Recipe here.

St John’s mince and tatties

The meat sauce here will go with any carbohydrates, but will probably go best with a slice of bread fried in whatever cooking fat you prefer, or have to hand. Get the mince, use some red wine for flavour, and then drink the rest to locate oblivion if the whole thing is getting a bit much for you.

Recipe here,

Puttanesca

An obvious choice, and a tad boring, but delicious nonetheless. Made of stuff that can stay in the fridge/cupboard for ages: black olives, garlic, a bit of chili, capers, tomato puree and anchovies.

Recipe here.