Sarah Butler: Wholesome, nourishing and easy midweek meals

The Creamy Mushroom Soup is a hearty bowl of goodness that proves you don’t need expensive ingredients to make something special. 

When life gets hectic, it’s the simple, home-cooked meals that save the stress. 

Both of these recipes, Creamy Mushroom Soup and Perfect Roast Chicken, are great examples of how wholesome, budget-friendly cooking can be both comforting and practical. 

They use everyday ingredients that stretch a long way, helping you feed the family without breaking the bank.

The Creamy Mushroom Soup is a hearty bowl of goodness that proves you don’t need expensive ingredients to make something special. 

With just mushrooms, milk, and a few pantry staples, it transforms into a rich, satisfying meal that feels like a hug in a bowl. 

It’s quick to make, freezes beautifully, and pairs perfectly with crunchy homemade croutons for extra texture and flavour.

Then there’s the Perfect Roast Chicken, a true kitchen hero. Not only is it a delicious centrepiece for Sunday lunch, but it also keeps on giving throughout the week. 

Leftovers can be turned into sandwiches, salads, or quick dinners, making it a time-saver for busy families. Cooking a whole chicken or two at home costs far less than buying pre-cooked portions.

Together, these recipes offer comfort, flavour, and value — the perfect combination for modern family cooking.

Creamy Mushroom Soup

recipe by:Sarah Butler

There’s something so comforting about a bowl of homemade soup. Not only is it healthier than store-bought versions, but it’s also a great way to feed the whole family on a budget.

Servings

4

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Side

Ingredients

• 25g butter

• 2 tbsp olive oil

• 200g mushrooms, diced

• ¼ white onion, diced

• 1 garlic clove, crushed

• 1 tsp self-raising or plain flour

• ½ pint chicken stock

• 1 bay leaf

• ½ pint warm milk

• 2 tsp freshly chopped parsley

• Salt and freshly ground black pepper

• Fresh cream, to garnish

• For the Croutons:

• 3 tsp olive oil

• 2 bread slices, crusts removed and cut into small cubes

• Salt and freshly ground black pepper

Method

1. In a saucepan over medium-high heat, melt the butter with the olive oil.

2. Add the mushrooms, onion, and garlic. Cook for 3–4 minutes, stirring, until softened.

3. Stir in the flour and cook for 30 seconds.

4. Gradually add the chicken stock while whisking, then add the bay leaf.

5. Once simmering, pour in the warm milk. Season lightly with salt and pepper. Simmer for 20 minutes over medium heat.

6. Remove the bay leaf, add the parsley, and blitz until smooth.

7. Taste and adjust seasoning.

8. Serve hot with croutons and a swirl of cream.

9. For the croutons:

10. Preheat oven to 200°C (180°C fan/gas 6).

11. Add olive oil, salt, and pepper to a baking tray and place in the oven to heat.

12. Cut bread into small cubes and toss in the seasoned oil until coated.

13. Bake for 8–10 minutes until golden and crisp.

14. Drain on kitchen paper to remove excess oil.

Sarah's secrets

In a rush? Chop your ingredients finely for a quicker cooking time and a smoother soup.

Perfect Roast Chicken

recipe by:Sarah Butler

A perfectly roasted chicken is one of the most versatile meals you can make. It’s not only a comforting family dinner but also an excellent time-saver for the days ahead.

Servings

6

Preparation Time

 10 mins

Cooking Time

 1 hours 30 mins

Total Time

 1 hours 40 mins

Course

 Main

Ingredients

• 1 whole chicken

• 40g butter

• 3 tbsp olive oil

• 2 garlic cloves, minced

• 1 onion, roughly chopped

• 1 carrot, roughly chopped

• 1 bay leaf

• ½ lemon

• 60ml white wine (optional)

• 1 tsp freshly chopped thyme

• 1 tsp freshly chopped sage

• 1 tsp freshly chopped parsley

• Salt and freshly ground black pepper

Method

1. Preheat oven to 200°C (180°C fan/gas 6).

2. Remove the chicken from the fridge 30 minutes before cooking to reach room temperature.

3. Melt the butter with olive oil and garlic in a saucepan over medium heat.

4. Brush the mixture all over the chicken to coat it evenly.

5. Place the chicken in a roasting tin and arrange the onion, carrot, bay leaf, and lemon around it, adding some onion into the cavity.

6. Pour the remaining butter and oil over the vegetables and add the wine.

7. Season generously with salt, pepper, thyme, sage, and parsley.

8. Roast for 1 hour 30 minutes, basting with the juices every 20 minutes.

9. Once golden, cover with foil and reduce the oven to 140°C (120°C fan/gas 1). Cook for another hour for tender meat.

10. heck doneness by piercing the leg — the juices should run clear. If pink, cook for another 10 minutes.

11. Remove from the oven, place on a wire rack over a plate to catch the juices, cover with foil, and rest for 10 minutes before carving.

Sarah's secrets

Save the leftover juices from roasting. Strained from the roasting pan, they make a rich and delicious base for gravy or soup stock.