For Base:
  • 115g unsalted butter                      (0.78£)
  • 2 eggs                                       (0.50£)
  • 165g Flour                                  (0.17£)
  • 5g Baking powder                       (0.04£)
  • 80g Soured Cream                       (0.32£)
  • Pinch of salt
  • 265g sugar                                 (0.24£)
  •  For crumbles:
  • 125g flour                                    (0.13£)
  • 125g sugar                                   (0.11£)
  • 110g butter                                   (0,75£)
  • 5g vanilla sugar                            (0.08£) 
  • For filling: 
  • 100g Soured cream                        (0.40£)
  • 1 egg                                            (0.25£)
  • 50g sugar                                     (0.04£)
  • 400g frozen red berries mix            (1..29£)
                                                                                   in total:                        5.10 £
Take 115g of butter and keep it in room temperature, in meanwhile mix berries with 5 tablespoon sugar. Turn on oven on 180 degrees. When butter becomes soft, add the rest of the sugar and mix it with electric hand mixer very well. Add 2 eggs, but one by one and mix it well. In separate bowl mix flour with baking powder and salt. Add half of the flour mix to butter-egg mix and stir it by hand, then add soured cream, mix it in and add the rest of the flour mix. Dough must be sticky and soft. Drain berries to remove unnecessary liquids. Inlay baking paper in the form and put the base in, make dough evenly straight all over the form. Put berries all over. Mix soured cream, sugar and one egg together and cover all berries with the mix. For crumbles: take fresh cold butter from fridge and grate in sugar and flour mix, add vanilla sugar, Then with your finger make crumbles from flour, sugar, butter mix. Sprinkle crumbles over the pie and put it in oven. Cook 50-60minutes. Enjoy.

Ingredients (2portions):
  • 20 Asparagus spears        (2.00£)
  • 50 g rocket salad               (0,90£)
  • 100 g white crab meat      (2,60£)
For Dressing:
  • 3 tbsp creme fraiche         (0,55£)
  • 1 tbsp wholegrain mustard (0,08£)
  • 1/2 lime juice                       (0,15£)
  • olive oil                                 (0,02£)
                                in total :       6,30 £*

*Prices are approximate
Taken from Sainstbury's store.

Peel and cut asparagus in 2-3 pieces with an angle when cutting. Bring a large pan of salted water to boil and cook asparagus 2-4 min. When asparagus are ready, drain them and straight away put them into cold icy water to refresh them. They will keep fresh, remain their green color and taste fresher.
 While asparagus are cooking you can prepare dressing by mixing all ingredients together. If you do have and you want, you can add brown crab meat to the dressing.
 Time to plate it all up, make a nest from asparagus in the middle of the plate, drizzle dressing on the asparagus and then in the middle put white crab meat. Take small bundle of rocket and put on the crab meat, make sure it's not falling off. To ensure that, you can squeeze bundle of rocket salad in your arms, making shape of ball. After all just drizzle olive oil over rocket and salad are ready to serve.

Another way how to make these salads: you can simply add other ingredients as king prawns, radish, and avocado. Basic is made the same, but on the crab meat you put few prawns and then some slices of avocado sideways from the center of plate and on the side some grated/sliced radish. Add your own ingredients! Enjoy!