A meal for two that costs less than Dh30, ready in no more than 30 minutes. This week: Clam and tomato stew with garlic toast
1 white onion
1 bulb garlic
1 bunch parsley
1 400g tin chopped tomatoes
1 tin white beans
1 small French baguette
Total cost: Dh24
Clean the clams and discard any that are already open. Peel and finely slice the onion and one garlic clove. Roughly chop the parsley leaves. Drain the white beans.
Heat a couple of tablespoons of olive oil in a large saucepan (ideally one that has a fitted lid). Add the onion and garlic and cook for four to six minutes, until softened. Stir in half the chopped parsley and season.
Add the chopped tomatoes to the pan, along with 150ml water. Season with salt and black pepper, bring to the boil then reduce the heat. Stir in the white beans and simmer for 10 minutes, until the sauce has thickened.
Meanwhile, slice the baguette and rub all over with the cut side of a garlic clove. Drizzle with olive oil on both sides and toast in a dry pan, until golden brown (a griddle pan works particularly well for this).
Add the clams to the saucepan, cover with a lid and steam for three to four minutes, shaking the pan occasionally. Discard any clams that haven't opened.
Remove the pan from the heat, taste to check the seasoning. Divide between two bowls, scatter over the remaining parsley and serve the garlic toast on the side.
The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal