Chef Mark Russell prepares an inexpensive and nutritious meal using ingredients that food banks need the most.

Banana Peanut Smoothie

Ingredients:

  • 4.5 fl oz President's Choice Organics Banana Purée Baby Food
  • 1 oz No Name Peanut Butter
  • 1/2 cup 2 per cent milk

Directions:

Place in a blender and blitz until smooth.

Creamed Corn

Ingredients:

  • 1 oz onion
  • 1 Tbsp. olive oil
  • 5 oz No Name canned corn
  • 1 oz President's Choice creamed corn baby food
  • 2 fl oz vegetable stock
  • Pinch salt

Directions:

Soften the onion in the olive oil with a pinch of salt. Add the tinned corn and vegetable stock and bring to a simmer. Allow the mixture to cook for 5 minutes and add the creamed corn. Cook for another 4 minutes. Blitz until smooth.

Salmon Lentil Croquettes

Ingredients 

  • 540 mL No Name Whole White Potatoes
  • 3 oz No Name lentils
  • 5 oz can No Name sockeye Salmon
  • 1 oz chopped parsley
  • 2 Tbsp. President's Choice creamed corn baby food
  • 1/4 tsp cayenne pepper
  • 1 cup seasoned flour
  • 1 beaten egg
  • 4 oz white bread crumbs
  • 1 oz chopped parsley
  • 2 fl oz olive oil
  • Pinch of salt

Directions:

Cook the tinned potatoes with a pinch of salt. Drain and mash until smooth.

Drain the lentils and salmon and fold them through the potatoes, adding the creamed corn and chopped parsley. Season the mixture with a pinch salt and cayenne pepper. Mould into small croquettes, about 2 oz pieces.

Flour croquettes with egg and breadcrumb and chill in a fridge until ready to cook.

Fry croquettes gently in cooking oil and drain on kitchen paper.

Spoon the creamed corn and top with a mini croquette. Finish with a piece of crisp parsley and a little olive oil.