Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes! (2024)

Rustic Apple Galette

Thrifty & Organic Meal Planner for Organic September:

Somerset Pork, Apple Tart and Many More Recipes!

Spiced Roast Butternut Squash Soup

Core Ingredients for September:

Pork,Apples, Butternut Squash, Leeks, Cabbage and Oats

September Menu:

Spiced Roast Butternut Squash Soup

Irish Soda Bread with Oats

Somerset Pork with Apples

Creamed Leek and Cabbage Braise

Rustic Apple Galette

Somerset Pork with Apples

Welcome to a very special September Thrifty and Organic Meal Planner! This is not just a special month due to the lovely recipes I have been creating, but also because September sees the annual launch of Organic September. So, what is Organic September, well to quote the Soil Association’s leading statement on their website, it is….

“Organic September is the UK’s biggest celebration of all things organic. This year we’re asking everyone to make a Small Change in their everyday lives, in order to make a Big Difference to our food and farming.We believe if we all make a small and achievable change in September and beyond, collectively we can make a big difference.By choosing organic we can all support a kinder, greener and better food system – from more bees and hedgerows, better animal welfare, and shorter more trustworthy food chains.This can be achieved by doing simple, every day changes such as switching your milk to organic or choosing organic moisturiser”…..

When I started working with OrganicUKeight months ago, I was already a committed organic consumer, but, sometimes I would let price sway my finaldecision.However, I have noticed a huge reduction in the margins between organic and non-organic produce over the last year, and organic ingredients and fresh produce has become much more affordable for most families now. All it takes to make a difference is to buy just ONE more item of organic, and not just fresh produce, but staples such as flour, butter and sugar; and that is what I have done instinctively over the last year or so, adding an extra organic item to my shopping basket, so now the majority of my shopping is organic, or home-grown.

Creamed Leek and Cabbage Braise

And, it hasn’t been hard! More and more of us are making the change as we realise that a weekly family shop can include organic at a reasonable cost, as well as helping our environment.So, why is organic good and better for all of us? Organic UK has shared some simple reasons, and to quote a much used saying, they certainly tick all the boxes for me…….

“Better for nature –Organic farming works with the environment as it uses fewer pesticides. It’s a way of farming that protects and encourages wildlife whilst looking after the health of the soil. Instead of relying on chemicals, organic farmers work with nature to feed the soil and control pests. They use crop rotation and clover to build fertility in the soil. Organic farming uses mainly natural methods, developing a good soil and healthy crops which have stronger natural resistance to pests and diseases, and encourage natural predators to avoid the need for almost all pesticides. Organic farming releases less greenhouse gases and can significantly reduce your carbon footprint”

“High animal welfare –Organic means free-range. Organic standards insist that animals are given plenty of space and fresh air to thrive and grow more naturally, guaranteeing a truly free-range life. Free-range systems encourage healthy animals and this means fewer drugs or antibiotics. That’s better for the animals and good for your peace of mind!”

“More natural food –When it comes to organic, you know exactly what’s in your food. GM crops and ingredients are banned in organic farming as are hydrogenated fats, artificial pesticides and it does not allow aspartame, tartrazine and monosodium glutamate to be used. Put simply organic food is a more natural choice.”

“Great tasting food –Organic farmers rely on developing a healthy, fertile soil to grow a mixture of crops that are bursting with flavour. So you can rest assured it tastes great too!”

But to get back to my September menu, which I am very proud of! I have created a lovely autumnal menu that includes tasty organic pork, apples, butternut squash, leeks, cabbage and a breakfast staple – oats.The meals are easy to make and provide healthy, hearty fare for all the family as well as copious amounts of leftovers for more meals and snacks. There is a tea time treat included, an Apple Galette (tart) as well as an easy to make “quick bread” and a comforting soup. And, I think you will be surprised to learn just how thrifty it is! I have taken the most iconic of September’s produce and devised clever recipes that won’t break the bank and are kind to our countryside, bees, animals and ultimately, us.

Irish Soda Bread with Oats

As regular readers know, I try to keep the costs down as much as possible – the cost will never go over £15 per meal for a family of four.In the past, I managed to create meals for under £5 a meal, which just goes to prove that organic ingredients do not have to be expensive. So, here is my breakdown of costs for this month’s menu, and I think you will be surprised to see just how thrifty I have been for #OrganicSeptember.

September Shopping List:

(List of ingredients per recipe)

900g diced Pork = £12:00

Shallots = £1:00

Apples = 0:90

Crème fraîche = 0:77

Apple juice = 0:33

Garlic = 0:10

Leeks = £1:00

Cabbage = 0:50

Crème fraîche = 0:15

Total: £23:67

Individual meal breakdown costs:

Somerset pork with apples = £15:10

Price per head (serves 8) = £1:88

Creamed Leek and Cabbage Braise = £1:90

Price per head (serves 4) = 0:47

Spiced Roast Butternut Squash Soup = £1:80

Price per head (serves 6) = 0:30

Irish Soda Bread with Oats = £2:12

Price per head (serves 8) = 0:26

Rustic Apple Galette = £2:75

Price per head (serves 8) = 0:34

(I shopped at Waitrose, Morrisons & Sainsbury’s using the So Organic Range and the local Farm Shop. Prices correct at time of publishing)

Rustic Apple Galette

More recipe and leftover ideas:

Pork Pasta Bake

Pork and Apple Pies

Pork Pasties

Pork Stew with Vegetables

Pork and Apples with Rice

Butternut Squash Vegetable Curry

Leek and Cabbage Soup

Leek and Cabbage Gratin with Soda Bread Crumble Topping

Soda Bread Toast with Boiled Eggs

Soda Bread Welsh Rarebit

Soda Bread and Butter Pudding

Cheese and Soda Bread

Spiced Roast Butternut Squash Soup and Irish Soda Bread with Oats

I hope you will enjoy the recipes from my Thrifty and Organic September menu as much as we did; if you cannot find the organic ready-made pastry I used, by Dorset Pastry, the you can make your won home-made organicpastryofcourse, themeasurementare given in the recipe. Just before I go, I have some VERY exciting news! TO celebrate Organic September, Organic UK are offering ALL Lavender and Lovage readers a chance to WIN a HAMPER full of organic goodies worth £100! So, DO pop back later to enter…….it will be listed under my Giveaway page and it is an absolutely fabulous prize! The recipes are all shared below, as well as an archive to all my previous Thrifty and Organic Meal Planner posts. To promote #OrganicSeptember I will also be sharing THREE more Monday posts, as well as a Twitter party, so watch out for those too! See you later and don’t forget to pop back to enter the giveaway! Karen

Somerset Pork and Apples with Creamed Leek and Cabbage Braise

RECIPES:

Spiced Roast Butternut Squash Soup

Print recipe

Serves	4 to 6
Prep time	15 minutes
Cook time	40 minutes
Total time	55 minutes
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Main Dish, Snack, Soup, Starter
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A gently spiced and warming soup that is perfect for casual lunches, family suppers or even as a hearty lunch box meal in a flask. The pre-roasting of the butternut squash with the spices adds a subtle aromatic flavour to the soup, and by roasting the squash with the peel, it saves the dangerous task of peeling it beforehand.

Ingredients

1 butternut squash, about 1 to 1.2 kg
a little rapeseed oil
1 teaspoon curry powder
1 teaspoon cumin powder
1/2 teaspoon ground coriander
salt and pepper
2 large onions, peeled and diced
600mls vegetable stock (home-made is best)
4 to 5 tablespoons creme fraiche

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas Mark 6. Carefully top and tail the butternut squash and cut it into wedges or large chunks, no need to peel it.
Step 2	Put a little oil into a large roasting tray and add the spices and salt and pepper to taste. Mix well and then add the butternut squash pieces, move them around in the spiced oil to cover them and then roast for 25 to 30 minutes, or until charred and soft. Allow them to cool slightly before scraping the flesh away from the skin.
Step 3	Whilst the butternut squash is roasting, add a little oil to a large sauce pan and gently cook the onions until they ate soft and translucent. Add the cooled butternut squash flesh and the vegetable stock and cook for 5 or 6 minutes together, before blending the soup with a hand blender or in a food processor.
Step 4	Pour the soup back into the sauce pan if necessary and add the crème fraiche, mix and gently re-heat without boiling.
Step 5	Adjust the seasoning and serve piping hot with bread.
Step 6	NB: If the soup is too thick after blending, add some more vegetable stock.

Irish Soda Bread with Oats

Print recipe

Serves	8
Prep time	15 minutes
Cook time	40 minutes
Total time	55 minutes
Dietary	Vegetarian
Meal type	Bread, Breakfast, Lunch, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Halloween, Thanksgiving, Valentines day
Region	Irish
By author	Karen S Burns-Booth

A fabulous Irish style Soda Bread made with yoghurt and porridge oats; this quick bread is perfect as an accompaniment to soups and stews, as well as making a great breakfast bread and delicious sandwiches. Best eaten on the same day.

Ingredients

250g white SR flour
200g plain wholemeal flour
150g porridge oats
1 teaspoon baking powder (or traditionally bicarbonate of soda if you wish)
1 teaspoon sea salt
40g salted butter, cut into small pieces
250mls skimmed milk (or buttermilk)
250mls natural yoghurt (mixed with the milk or buttermilk)
extra flour for dusting

Note

Directions

Step 1	Pre-heat the oven to 200C/400F.Gas Mark 6 and dust a large baking tray with some flour.
Step 2	Mix all of the dry ingredients together in a large mixing bowl and then rub in the butter.
Step 3	Pour the milk and yoghurt mixture into the flour and butter mixture and mix well with a knife, before bringing the dough together with your hands, it should not be too sticky.
Step 4	Shape the dough into a large round, about 23cms to 9" in diameter and place the loaf onto the prepared baking tray.
Step 5	Cut a deep cross in the top of the loaf and dust a little more flour over the top of the loaf.
Step 6	Bake for 35 to 40 minutes, or until the bread is crusty and it sounds hollow when tapped underneath. Allow to cool on a wire rack and cover with a tea towel for 5 minutes, before serving warm with butter.
Step 7	NB: I have used self raising flour and baking powder in this recipe, rather than the more traditional plain flour and bicarbonate of soda; this is because I am not a lover of the chemical taste that bicarbonate of soda gives to this style of quick bread, and it makes my teeth go on edge! Please do use plain white flour and bicarbonate of soda for a more traditional Soda Bread.

Somerset Pork with Apples

Print recipe

Serves	8
Prep time	15 minutes
Cook time	10 hours
Total time	10 hours, 15 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

A delectable pork casserole with shallots, cider and apples, which is cooked in a slow cooker for tender meat and an easy mid-week family supper or Sunday lunch. Alternative cooking times are given for those who don't have a slow cooker.

Ingredients

900g pork loin or leg meat, diced
a little plain flour for dusting
salt and pepper
8 shallots, peeled and cut in half if very large
4 large apples, peeled and cut into quarters (Bramleys are great, but become pulp when cooked for a long time, so use a tart eating apple)
2 cloves garlic, peeled and minced
2 tablespoons cider apple vinegar
150mls cider or apple juice
1 teaspoon Dijon mustard
4 to 6 sage leaves, finely chopped
250mls creme fraiche
extra chopped sage leave to garnish (or winter savory leaves)

Note

Directions

Step 1	Place some flour into a large freezer bag and add salt and pepper to taste. Shake to mix and then add the pieces of pork meat to coat.
Step 2	Place the pork meat into the slow cooker (crock pot) and then add the shallots, apples and garlic. Mix well and then pour over the cider apple vinegar and cider or apple juice.
Step 3	Finally add the chopped sage leaves and the Dijon mustard, giving it all a gently stir and cook on high for 6 hours, low for 8 to 10 hours or on automatic for up to 8 hours.
Step 4	Two hours before the end of cooking, add the crème fraîche and stir well; if the casserole is too liquid, add a tablespoon of cornflour mixed with a little crème fraîche to the casserole. Check and adjust the seasoning at this point too.
Step 5	Serve as soon as the dish is cooked, with seasonal vegetables, pasta, rice or mashed potatoes. Garnish each portion with chopped sage or winter savory leaves.
Step 6	If you don't have a slow cooker, cook in a slow oven for 4 hours, at 150C/300F/Gas Mark 2 in a covered casserole dish.

Creamed Leek and Cabbage Braise

Print recipe

Serves	4
Prep time	10 minutes
Cook time	5 minutes
Total time	15 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author	Karen S Burns-Booth

A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper.

Ingredients

2 slender leeks, trimmed, cleaned and cut into small pieces
4 to 6 large Savoy cabbage leaves, woody white centre trimmed and cut into small shreds
150mls vegetable stock (home-made is best)
salt and lots of black pepper
2 tablespoons creme fraiche

Optional

1 teaspoon caraway seeds

Note

A wonderful way to combine two seasonal vegetables together to make a tasty vegetable accompaniment for any roast dinner or mid-week supper.

Directions

Step 1	Place the prepared leeks and cabbage into a large saucepan and add the vegetable stock, bring to the boil and then cover and simmer gently over a low heat for about 4 to 5 minutes, or until the vegetables are bright green and JUST soft, but not mushy.
Step 2	Drain (keeping the liquid for soups, gravy or stews) and then add the crème fraîche whilst the vegetables are still piping hot. Season with salt and lots of freshly ground black pepper, before adding the caraway seeds if using.
Step 3	Serve immediately; is perfect with pork, chicken and ham.

Rustic Apple Galette

Print recipe

Serves	8 slices
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
Region	French
By author	Karen S Burns-Booth

A delightfully rustic open-faced tart/pie that is quick and easy to make with ready-made and ready-rolled pastry; use crisp eating apples as they will retain their shape, as Bramley or cooking apples will not. Perfect as an autumn dessert or for the school or office lunch box.

Ingredients

185g ready-made ready rolled organic pastry (I used Dorset Pastry, Shortcrust)
3 to 4 crisp eating apples
2 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1 tablespoon apricot jam, sieved and heated up with a little water
Demerara sugar, to sprinkle

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas Mark 6 and line and/or grease a large baking sheet or pizza tray.
Step 2	Lay the ready-rolled pastry on the lined baking sheet.
Step 3	Cut the apples into quarters, and then core them - no need to peel them. Cut them into thin slices and then arrange them in a concentric circle about 2.5cms (1") inside the edge of the pastry. Sprinkle over a little ground cinnamon.
Step 4	Bring the edges of the pastry up and in and pleat the pastry like a big crust all the way around the apples, see photo, so you have a large, round open faced pie.
Step 5	Sprinkle the caster sugar over the top and bake in the pre-heated oven for 20 to 25 minutes, or until the pastry is brown and crisp and the apples are soft and yet still retain their shape. Brush the warmed apricot jam over the apples to glaze them, whilst the galette is still warm.
Step 6	Sprinkle the Demerara sugar over the top and allow to cool slightly before serving cut in to wedges, with cream, ice cream or crème fraiche.
Step 7	NB: If you cannot source any ready-made and ready rolled organic pastry, use organic flour and butter to make your own pastry, 6ozs (175g) will be sufficient.

Disclaimer:

Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes, as well as providing me with all the ingredients. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.

Archive of Thrifty and Organic Posts:

Irish Soda Bread with Oats

Somerset Pork with Apples and Creamed Cabbage and Leek Braise

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Thrifty & Organic Meal Planner for Organic September: Somerset Pork, Apple Tart and Many More Recipes! (2024)