Day two – lunch

Yesterday I opened my little tin of tomato purée. You can’t keep food in the tin once it’s open (not sure why, but I know it’s a bad idea!) so I set about decanting the rest of it after I’d used a spoonful for my soup. I thought it would fit into a handy small glass jar I’d saved from something else but it turned out there was about a tablespoon left over in the can that wouldn’t fit, so I thought I’d see if it made a difference to some quick-bread.

I filled the purée can almost to the top with water and stirred so the leftover tomato paste reconstituted nicely and then added that to 100g SR flour and about 1/8 teaspoon salt. Turns out there was too much liquid  so had to add another 50g or so of flour to make a rollable dough. I rolled it out to a couple of cm thick and baked it in a hottish oven (around 200 degrees) for about 18 minutes. I had a chunk for breakfast but about 2/3 went towards my lunch:

I was quite pleased with this, it reminded me of a ploughman’s lunch. The tomato flavour is quite subtle, but it makes the bread a lot tastier, and to go with the bread I have red-cabbage slaw, dandelion leaves, a mustardy split-pea dip/spread (cooked split peas with pickle liquid, mustard, pinch of salt and water to thin, smushed with a hand-blender), a cold baked potato and a pickled onion.

I know I said I wouldn’t break down the cost of each meal, but just for the sake of curiosity I did it this time:

100g slaw – 5.6p

200g cooked split peas 9.4p

15g mustard (would reduce to 10g next time, it was just a bit too hot!) 2p

30g pickle liquid/an onion 2p

baked potato approx 200g – 11.6p

approx 100g flour’s worth of bread 3p

approx 15g tomato puree 2.11p

Total 35.7p