Saving on your energy bill by changing your cooking habits? If this isn't something you've considered before, you might after we tell you that switching up how you prepare food could save you as much as £146 per year.
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With many of us spending more time in the kitchen over the last few months, new research from E.ON has revealed that more than a third (36 per cent) of people have become aware of the amount of energy they’re using at home over the course of lockdown. Additionally, over half (54 per cent) of would change their cooking habits to become more sustainable to save energy if they knew how to do it.
E.ON have teamed up with presenter Laura Jackson to create simple and delicious dishes that can save you money. See the recipes below – the citrus salmon dish could save you up to £35.65 a year, while the slow cooked leg of lamb has the saving potential of £50.25 a year.
Citrus salmon with salsa verde recipe
4 x120g salmon fillets, skin removed
4 slices of lemon
Salt & Pepper
Handful coriander, roughly chopped
Handful parsley, roughly chopped
Handful dill, roughly chopped
1 clove garlic, finely chopped
3 spring onions, finely chopped
Juice 1 lemon juice
5 tbsp of olive oil
Salt & pepper
20 spears of asparagus, trimmed
650g new potatoes, halved
1. Boil your kettle (this should take approx two mins). Place the potatoes in a pan of salted boiling water over a medium heat. Leave to partially cook for four minutes.
2. Line your salmon steamer basket with parchment, then place your steamer over the potatoes and add the salmon. Sprinkle lightly with salt and lay one piece of lemon on each piece of salmon. Put the lid on and leave for six minutes.
3. Meanwhile, make the salsa; put the herbs, garlic, onion, lemon, olive oil and salt and pepper in a bowl and mix to combine. Taste for seasoning, if you like it zingy add more lemon. Put to one side.
4. Take off the lid and salmon basket when the time is up. Place the empty basket on the bottom of the steamer and put in the asparagus. Put the steamer with the salmon on top of the asparagus and replace the lid. Cook for five minutes until the asparagus are bright green and firm to touch.
5. Once the asparagus are cooked everything should be ready. Check the salmon, this should be pale and cooked through. Check the potatoes by inserting a knife, if it easily inserts and falls off these are ready to drain.
6. Plate up the salmon, asparagus and potatoes and drizzle over the salsa verde.
Slow cooked lamb pot roast
1 large leek (approx. 250g), cut in 3cm rounds
1 large onion, cut into eights
500g potatoes, peeled and cut into 4cm chunks
200g carrots, chopped in 3cm rounds
100g mushrooms, cut into quarters
3 springs rosemary
1.5kg lamb shoulder
5 cloves garlic, split lengthways
Salt & pepper
375ml white wine
2 tbsp orange marmalade
Chopped parsley to serve
1. Put the chopped veg and two sticks of rosemary in the bottom of the slow cooker and season with salt and pepper.
2. Using a sharp knife, make holes in the lamb and insert garlic and the remaining rosemary into the holes. Drizzle olive oil over the lamb and season with salt and pepper.
3. Lay the meat on top of the veg on the slow cooker.
4. Pour the stock and wine in the slow cooker, taking care not to pour it over the meat. The liquid should cover the veg and come hallway up the lamb.
5.Cover and cook on the highest heat setting for five hours, until the meat starts to fall away from the bone.
6. When the lamb is done, heat your oven to 220°C (fan)/240°C (non-fan)/gas mark 9. Remove the lamb from the slow cooker and place it in a roasting tin. Use a slotted spoon to remove the veg and place in the roasting tray surrounding the lamb.
7. Drizzle olive oil over the veg and lamb, pop this in the oven for 15 minutes to allow the lamb and veg to crisp.
8. Whilst the lamb crisps in the oven, remove the stock from the slow cooker, sieving it through a strainer into a saucepan.
9. Next, add the marmalade to the saucepan.
10. In a small bowl mix together the cornflour and 4 tablespoons of cold water to create a slurry (a smooth pourable paste). Add the paste into the saucepan of stock and bring the stock to a vigorous boil over a high heat, this should take about 3 minutes. Turn off the heat and allow the gravy to thicken. You can pass this through the sieve again to remove the marmalade rinds if you wish. Taste and season the gravy with salt and pepper.
11. Serve the lamb, veg and gravy hot and garnished with chopped parsley.
Molten chocolate cherry cake
100g self-raising flour
100g caster sugar
45g coco powder
100g cherries, stoned and halved
1 egg or flax egg (make a flax egg by using 1 tbsp pre-milled flaxseeds and 2 ½ tbsp of water or plant milk)
3 tbsp olive oil
2 tsp vanilla extract
110 ml milk (or non-dairy milk)
8 squares 70% (or higher) dark chocolate
Crème fraiche to serve
Sprigs of mint to garnish
1. Use a pastry brush to grease four ramekins with olive oil, be sure to brush up the sides and over the rim with the oil.
2. In a bowl, use a hand whisk to combine the dry ingredients. Next, add the cherries and mix to coat, leaving a well in the centre of the mixture.
3. Add the wet ingredients into the well and mix to combine.
4. Use a serving spoon to spoon three heaped tablespoons of mixture into each ramekin. Be sure to fill this below the inside ring.
5. Cook the cakes individually by placing the ramekin into the microwave and cooking on high (approx. 750W) for one minute before inserting two squares of chocolate into the centre of the ramekin and pressing down. Microwave for an additional 25 to 30 seconds.
6. Repeat the cooking process until all cakes are cooked.
7. Allow the cakes to cool slightly before serving. Serve with extra cherries, a dollop of crème fraiche and a sprig of mint.