Combine lean chicken with super-healthy broccoli, ginger and garlic for a quick and cheap, week night dinner.

PREP: 10 min
COOK: 20 min
Serves 2
Recommended Price: £5-£8


Ingredients

• 200g trimmed broccoli florets (about 6), halved
• 1 chicken breast (approx 180g), diced
• 15g ginger, cut into shreds
• 2 garlic cloves, cut into shreds
• 1 red onion, sliced
• 1 roasted red pepper, from a jar, cut into cubes
• 2 tsp olive oil
• 1 tsp mild chilli powder
• 1 tbsp reduced-salt soy sauce
• 1 tbsp honey
• 250g pack cooked brown rice

Method

1. Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
2. Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly.
3. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!

PREP: 5 min
COOK: 20 min
Serves 2
Recommended Price: £5-£7


Ingredients

• 1 tsp sunflower oil
• 1 small onion, chopped
• 2 large or 3 small boneless, skinless chicken thigh fillets, cut into chunks
• 2 tsp curry paste (choose your favorite)
• 2/3 mug basmati rice
• two-thirds of a mug chicken stock
• 1 mug frozen mixed vegetables
• half a mug frozen leaf spinach

Method

1. Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another minute.
2. Pour in the chicken stock and throw in any larger bits of frozen veggies. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veggies. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste - ready to go.

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too!

PREP: 10 min
COOK: 25 min
Serves 4
Recommended Price: £5-£8


Ingredients

• 1 tbsp oil
• 1 onion, chopped
• 2 tbsp medium curry powder
• thumb-sized piece ginger, peeled and finely grated
• 3 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 400g can chickpeas
• 4 cod fillets (about 125-150g each)
• zest 1 lemon, then cut into wedges
• handful coriander, roughly chopped

Method

1. Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
2. Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

PREP: 30 min
COOK: 40 min
Serves 3
Recommended Price: £6-£10

Ingredients:

• 3 Eggs
• 150g The Pantry Plain Flour
• 300ml Semi Skimmed Milk
• 2 tbsp Vegetable Oil
• ½ Small Chicken (roasted)
• 250g Leftover Quixo Stuffing
• 500g Leftover Roasted Root Vegetables
• 250g Garden Peas
• Quixo Gravy Granuals

Method:
​1. Gradually beat together the eggs and flour then gradually add the milk to create a smooth batter. Leave to rest for 30 minutes.
2. Preheat the oven to 220C/200F Fan/Gas Mark 7.
3. Heat the oil in a large baking tray (around 40cm x 25cm) for 5-10 minutes until piping hot.
4. Carefully pour the batter into the oil and bake for 30 minutes until puffed up and cooked through.
5. Meanwhile reheat the roast vegetables in the oven for 15-20 minutes and microwave the stuffing for a couple of minutes to reheat.
6. Spread the stuffing over the cooked Yorkshire pudding and scatter the roast vegetables over the top.
7. Shred the leftover roast chicken and place over the Yorkshire pudding then carefully roll up.
8. Cook the peas in boiling water for 3-4 minutes. 9. Serve a slice of the roast chicken wrap with peas and gravy.
​

Prawn and Salmon burgers are not only fabulously tasty but healthy too, being rich in omega-3.

PREP: 5 min
COOK: 20 min
Serves 3
Recommended Price: £6-£9

​Ingredients: 

• 180g pack peeled raw prawns, roughly chopped
• 4 skinless salmon fillets, chopped into small chunks
• 3 spring onions, roughly chopped
• 1 lemon, zested and juiced
• small pack coriander
• 60g mayonnaise or Greek yogurt
• 4 tsp chilli sauce (we used sriracha)
• 2 Little Gem lettuces, shredded
• 1 cucumber, peeled into ribbons
• 1 tbsp olive oil
• 4 seeded burger buns, toasted, to serve

Method

1. Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
2. Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
3. Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

​

Get a friend to help out in the kitchen and make a large quantity of  Bolognese Sauce before you start this recipe.

PREP: 15 min
COOK: 2 hours
Serves 6
Recommended Price: £5-£9


​Ingredients

• 1 glug of oil - vegetable, olive or sunflower are best
• 250 g pack of mushrooms, chopped
• 1 x quantity Best Bolognese Sauce (see recipe online)
• 1 medium carrot, ends removed, coarsely grated
• 2 x quantity White Sauce
• 2 large handfuls Cheddar cheese, coarsely grated
• dried lasagne sheets

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a large saucepan over a high heat and fry the mushrooms, stirring occasionally, until soft and any liquid in the saucepan has evaporated - about 5 minutes. Stir in the Bolognese Sauce and grated carrot and heat until bubbling. Set aside.
2. Next, in a separate saucepan make the White Sauce. When it's ready, stir through half the cheese. Check the seasoning.
3. Spoon a third of the Bolognese into a large ovenproof dish, then top with three lasagne sheets. Next spoon over a third of the White Sauce. Repeat layers with remaining Bolognese, lasagne sheets and White Sauce until you have three complete layers. Sprinkle over the remaining grated cheese.
4. Cook in the oven for 40-45 minutes until the top is golden and bubbling.

PER SERVING
Calories: 623
Total fat: 36g
Saturated fat: 14g
Sugars: 15g
Total carbs: 3g

An all-time favorite made easier by just using one pan, this one-pot roast chicken dinner is the perfect family meal!

PREP: 6 min
COOK: 1 hour
Serves 4
Recommended Price: £5-£9


Ingredients

• 750 g Charlotte potatoes
• 2 banana shallots, quartered
• 1 tbsp olive oil
• 1 lemon
• 2 tbsp honey
• 2 garlic cloves, crushed
• 1 tbsp thyme leaves
• 2 tbsp wholegrain mustard
• 50 g (2oz) butter, softened
• 1.4 kg (3lb) whole chicken
• 250 g (9oz) Chantenay carrots
• 200 g (7oz) frozen peas

 
Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Cut any larger potatoes in half and toss in 1 tbsp olive oil with the shallots. Season well with salt and pepper and tip onto a large roasting tin. 
2. In a small bowl, zest and juice the lemon and mix in the honey, garlic, thyme leaves and mustard. Season well and mix in the butter. Put the squeezed lemon halves into the cavity of the chicken and rub the butter mixture all over the chicken, making sure to get as much under the skin as possible.
3. Make a space in the middle of the roasting tin and put the chicken there. Cook in the oven for 20 minutes or until evenly golden before turning the heat down to 180°C (160°C fan) mark 4. Cook for another 50 min, basting every so often. Scatter the carrots around the chicken for the final half hour of cooking. Add the peas for the last 15 minutes of cooking.
4. Remove the chicken to a plate and cover with tin foil to rest. Carve and divide amongst plates along with the vegetables. ​

PER SERVING
Calories: 841
Protein: 51g
Total fat: 46g
Saturated fat: 16g
Sugars: 15g
Total carbs: 51g
Fibre: 10g

A no-fuss curry, which can be adjusted to your taste - add more spice if you like it fiery, and swap cream for coconut milk to make the dish dairy free.

PREP:  10 min
COOK:  4-6 hrs
Serves 4
Recommended Price: £6-£7

Ingredients

• 6 large skinless chicken thighs, about 650g (1lb 7oz), cut into chunks
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2.5 cm (1 in) piece fresh ginger, peeled and grated
• 2 tbsp tomato puree
• 400 g (14oz) tin chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 - 2 tbsp garam masala, to taste
• 2-3 tsp hot paprika, to taste
• 150 ml (5 fl oz (¼ pint)) double cream (or coconut milk)
• Large handful fresh coriander, to serve

Method

1. Put the chicken and all the ingredients for the curry, except the cream and fresh coriander, into the slow cooker pot and give it a good stir. Cover with the lid and cook on low for 4-6 hours until the chicken is tender. 
2. When ready, stir in the cream (or coconut milk) and add a little more garam masala, if it needs a touch more spice. Stir in half the coriander leaves, divide among four bowls and sprinkle with the remaining coriander. Serve with rice, naan breads and mango chutney, if you like. 
   

PER SERVING
Calories: 490
Protein: 31g
Total fat: 36g
Saturated fat: 17g
Sugars: 7g
Total carbs: 9g
Fibre: 2g

Better than a take-away, these salmon noodles also make a great packed lunch for students constantly on-the-go.

PREP: 5 min
COOK: 20 min
Serves 4
Recommended Price: £5-£9

 Ingredients

• 1 tbsp vegetable oil
• 1 large garlic clove, crushed
• 2.5 cm (1in) piece fresh root ginger, grated
• 4 x 150 g x 150g (5oz) skinless and boneless salmon fillets, chopped into large pieces
• 150 g (5oz) mangetout
• Large pinch dried chilli flakes
• 75 g (3oz) tomato ketchup
• 2 tbsp soy sauce
• 2 x 300 g packs bought cooked egg noodles
• 1 tbsp toasted sesame oil
• Large handful beansprouts
• 4 spring onions, sliced
• Large handful fresh coriander, chopped

Method

1. Heat the vegetable oil in a large frying pan or wok over high heat and fry the garlic and root ginger for 20sec then add the salmon pieces and cook for 2-3min on medium heat until fish turns opaque.
2. Add the mangetout, chilli flakes, tomato ketchup, soy sauce, noodles and a splash of water and cook for 4-5min. Gently stir through the sesame oil, beansprouts and most of the spring onions and coriander. Check the seasoning.
3. Divide among four bowls, garnish with the remaining spring onions and coriander and serve immediately.

PER SERVING
Calories: 455
Total fat: 23g
Saturated fat: 4g
Sugars: 8g
Total carbs: 28g