During the war, pasta became more popular in Britain due to its cheap but filling nature. You could obtain two boxes of macaroni for 1 rationing stamp. This is a really simple pasta recipe which shows that you can still have comfort food whilst following a rationing quota. The dish serves 4 and could be served with some green vegetables.
60g onion, peeled and chopped
60g bacon, chopped
1 pint vegetable stock
- Melt the fat in a pan and fry the leek and bacon until lightly browned
- Add the stock to the pan and bring to the boil
- Once boiling, add the macaroni and season to taste
- Cook for 20 minutes or until the macaroni is tender and the water is absorbed
You can find the original recipe here alongside other traditional wartime dishes.