You can buy chicken pieces anywhere and roast them with onions and new potatoes, with handfuls of fresh peas thrown in at the end... This one pot recipe is gloriously simple and flavorsome.

PREP: 5 min
COOK: 40 min
Serves 3-4
Recommended Price: £5-£8

Ingredients

• 2 tbsp olive oil
• 8 small chicken portions (skin left on)
• 1 large Spanish onion, thinly sliced
• 1 fat garlic clove, crushed
• A few sprigs of fresh thyme, roughly chopped (If you're in continental Europe in summer, you'll find plentiful supplies at most markets)
• 450 g (1lb) small new potatoes, scrubbed (cut larger ones in half)
• 350 ml (12fl oz) chicken stock mixed about half and half with any leftover dry white wine
• 125 g (4oz) fresh peas or broad beans

Method

1. Preheat oven to 190ºC (170ºC fan oven) mark 5. Heat the oil in a roasting tin or large ovenproof frying pan on the hob. Add the chicken, skin-side down, with onion, garlic and thyme. Fry for 2-3min or until skin is golden. Turn and make the other side gold.
2. Add the potatoes and cook, stirring, until coated in oil and beginning to turn golden. Add the stock and wine mixture, scraping up the crusty bits from the base of the tin.
3. Season well with salt and freshly grounded black pepper. Allow liquid to boil, then bubble gently for 5min.
4. Transfer to oven and roast for about 40min or until meat and potatoes are tender and golden and gravy is bubbling.
5. Just before serving, cook the peas or beans in boiling, salted water for 3-4min, then drain and stir in with the chicken.
   
   ​Per serving: 
   Calories:530
   Total fat: 34g
   Total carbs: 23g
   
   

Chicken fajitas are a family favorite, but why not enjoy the flavors in an easy pasta bake!

PREP: 5 min
COOK: 25 min
Serves 3
Recommended Price: £5-£7

Ingredients

• 275 g (10oz) amori or penne pasta
• 1 tbsp olive oil
• 500 g (1lb 2oz) chicken thigh fillets, skinless, cut into strips
• 1 onion, finely sliced
• 3 mixed peppers, deseeded and sliced
• 30 g pack fajita seasoning mix
• 1 tbsp tomato puree
• 2 x 200g tubs fresh tomato salsa
• 75 g (3oz) mature Cheddar, grated
• sour cream, optional, to serve

Method

1. Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain.
2. Meanwhile, heat oil in large frying pan over medium-high heat. Fry chicken strips for 5min until golden and cooked through. Lift on to a plate with a slotted spoon.
3. To the empty pan, add onion and peppers and fry over medium heat until softened and beginning to caramelise, about 8min. Add fajita seasoning mix, fry for 1min, then return chicken to pan with tomato purée, salsa and 50ml (2fl oz) water. Simmer for a couple of minutes, then add drained pasta and check seasoning.
4. Preheat grill to medium. Spoon pasta into a 2 litre (3½ pint) ovenproof dish, sprinkle over cheese and grill until bubbling and golden. Serve with a dollop of sour cream, if you like.
   
   Per Serving:
   Calories: 671
   Protein: 41g
   Total fat: 24g
   Saturated fat: 8g
   Sugars: 17g
   Total carbs: 69g
   Fibre: 8g
   ​

This delicious spaghetti and meatballs recipe is the perfect mid-week meal and is made in one pan so less washing up!

PREP: 10 min
COOK: 15 min
Serves 2
Recommended Price: £5-£7

Ingredients

• 400 g (14oz) minced beef
• 2 garlic cloves, crushed
• 50 g (2oz) breadcrumbs
• 1 large egg, beaten
• 1 tbsp Italian herb spicing
• 50 g (2oz) parmesan, grated
• 100 g (3 ½oz) mozzarella block, cut into 16-20 small cubes
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 large handful basil
• 2 x 400 g tin plum tomatoes
• 25 g (1oz) butter
• 700 ml beef stock
• 300 g (11oz) spaghetti

Method

1. Preheat the oven to 200°C (180°C fan) mark 6. Finely chop the stalks of the basil and leave to one side. Add half the olive oil to a large non-stick frying pan over a medium heat. Add in the garlic and cook for 1min then stir in the tomato puree and basil stalks and cook for another 2min. Tip in the plum tomatoes, breaking them up with either the back of a spoon or a potato masher. Season well and leave to simmer gently whilst you make the meatballs. 
2. In a large bowl combine the beef, garlic, breadcrumbs, egg, herbs and parmesan. Season with lots of pepper and a pinch of salt and mix very well. Split the mixture into 16 small balls and flatten in the palm of your hand. Put a cube of mozzarella into the middle and wrap the meat around so it is completely encased. Roll gently into a ball and put aside on a plate. Repeat with the remaining meatballs.
3. Roughly chop the basil leaves and add half to the sauce along with the butter. Pour the sauce in a large baking dish and heat the remaining oil in the frying pan. Add the meatballs and cook for 5min until browned all over. Remove to the baking dish and toss through the sauce. 
4. Bake in the oven for 30min until bubbling and the meatballs have browned. Remove the meatballs and stir in the beef stock and then the spaghetti. Season again and return the meatballs to the dish and put into the oven for another 20min.
5. To serve, sprinkle over the remaining basil and some extra parmesan if you like.  
   
   Per Serving:
   Calories: 900
   Protein: 59g
   Total fat: 42g
   Saturated fat: 18g
   Sugars: 11g
   Total carbs: 69g
   Fibre: 6g
   
   

These burgers are mouth watering and should be served fresh - with the cheese still melting on top of the meat.

PREP: 4 min
COOK: 14 min
Serves 3-4
Recommended Price: £5-£8

Ingredients

• 500 g (1lb 2oz) pack 20% fat beef mince
• 1 medium egg
• 50 g (2oz) fresh breadcrumbs
• 1 tbsp worcestershire sauce
• 75 g (3oz) grated Monterey Jack or Cheddar cheese
• Olive oil, to brush
• Butter and rosemary for the buns
  

Ingredients

• 4 seeded burger buns, toasted
• Baby Gem lettuce, leaves separated, optional
• Tomato slices, optional
• ​Cheese slices, optional
  
• Crispy streaky bacon, optional

Method

1. To make the burgers, mix the mince, egg, breadcrumbs, Worcestershire sauce and some seasoning. Divide into 4 portions. Working one at a time, flatten in your hand, stuff with ¼ of the cheese, and reshape into a patty about 2.5cm (1in) thick (sealing in the cheese). Cover and chill for 30min to firm up.
2. Alternatively, buy pre-made burger patty's from Sainsbury.
   
3. Heat a large griddle pan/pan/barbecue over medium-high heat. Brush with oil and cook burgers for about 10min, turning halfway, until cooked through and the cheese has melted. Next, briefly toast the buns.
4. Serve burgers in the buns with sauce of your choice, lettuce, tomatoes and crispy bacon, if you like.

Per Serving 
Calories: 582
Protein: 38g
Total fat: 32g
Saturated fat: 14g
Sugars: 2g
Total carbs: 35g
Fibre: 2g

PREP: 4 min
COOK: 50 min
Serves 3-4
Recommended Price: £5-£7

Ingredients 

• 400g White Potatoes
• 1 x Bag Spinach
• 1 x Medium White Onion
• 2-3 cloves Garlic - to taste
• 1 x Tinned Chopped Tomatoes
• Chickpeas - drained and rinsed
• 2 tsp Ground Cumin
• 1 tsp Ground Ginger
• 1 tsp Turmeric
• 1tsp Chilli Powder
• 1tsp Oil
• Fresh Coriander - handful
• Salt and Pepper

Method

• Finely chop the garlic and slice onions.
• Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.
• Turn the heat up and add the potatoes, add the spices and stir to coat the veg, cook for 3-4 minutes stirring constantly to toast the spice.
• Add the tin of chopped tomatoes, and add 200ml water.
• Simmer on a low heat for 40 min to 1 hour until the potatoes are almost cooked.
• Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.
• Just before serving, add in the bag of spinach and stir until it starts to wilt.
• Finish with roughly chopped coriander.

​

This recipe is perfect for batch cooking. You’ll have lots of leftovers! To make chile con carne, follow this same recipe but replace spaghetti with rice and add in diced chorizo, a can of kidney beans and spices instead of herbs.

PREP: 5 min
COOK: 20 min
Serves 3-4
Recommended Price: £6-£7

INGREDIENTS 

• 2 tbsp Olive oil
• 450g Beef Mince
• 2 Onions, diced
• 2 large Garlic cloves, finely chopped
• 100g Mushrooms, sliced
• 2 tins of Chopped Tomatoes
• Mixed herbs
• 1 tbsp Worcestershire sauce (optional)
• Half a packet of Spaghetti
• Cheese (optional)
• Rocket salad

​METHOD

• Heat 2 tbsp of olive oil in a large frying pan. Add in the beef mince and break up with the spatula or spoon you are using. Fry until brown.
• Add in the onions and fry until soft. Add in the mushrooms. Fry until soft and add in the garlic.
• Add in the chopped tomatoes and stir thoroughly. Stir in the herbs and (optional) Worcestershire sauce. Season with salt and pepper. Boil and simmer for 12 minutes, stirring occasionally.
• Meanwhile, cook the spaghetti in lightly salted boiling water for 10 minutes.
• Drain and serve with the bolognese. Sprinkle with cheese, pepper and salad.

If you’re not a fan of chopping and frying for hours then this recipe is the one-tray wonder you’ve looking for. This recipe can also use lots of your leftover vegetables and herbs so feel free to experiment.

PREP: 5 min
COOK: 30 min
Serves 3-4
Recommended Price: £5-£8

INGREDIENTS

• Pack of large Sausages
• 500g Sweet Potatoes, chopped
• One Broccoli head
• 2 Red Onions, sliced
• 3 Mixed Peppers, chopped
• 1-2 Tbsp Olive Oil
• Sprinkle of mixed herbs

METHOD

• Preheat oven to 200℃/ Fan 180℃/ Gas Mark 6.
• Pour 1 tbsp of olive oil in a roasting or baking tray and place in oven for 5 minutes.
• Meanwhile, chop the sweet potatoes and mixed peppers. Place the sausages, sweet potatoes and peppers in the baking tray. Toss in the oil and roast for 15 minutes.
• Add the sliced red onions to the tray with a sprinkle of mixed herbs. Toss with the sausages and veg and roast for a further 10-15 minutes.
• Meanwhile, cook the broccoli in a pan of boiling water for 5 minutes. Drain and serve with the sausages and vegetables. 

This simple dinner meal is a great way to sneak more veggies into your diet! Less than 10 minutes of prep time are needed to throw this dinner together, and it's ready to eat about 25 minutes later. 

PREP: 5 min
COOK: 25 min
Serves 4
Recommended Price: £6-£9

Ingredients

• 1 23 oz jar pasta sauce 
• 1 zucchini cut in half and then into slices
• 1/2 cup mushrooms sliced
• 1 pound boneless chicken breasts
• 2 eggs
• 1 cup Parmesan cheese
• Italian seasoning, salt and pepper to season
• 1/2 cup shredded mozzarella cheese
• 1 box spaghetti noodles

Instructions

1. Preheat the oven to 350 F. Spray a 9x13 inch glass baking dish with cooking spray.
2. Pour the pasta sauce into the baking dish and spread evenly. Sprinkle the zucchini and mushroom slices over the pasta sauce.
3. In a small bowl, beat the eggs. In another small bowl, mix the Parmesan cheese with a few shakes of Italian seasoning, salt and pepper.
4. Dip the chicken into the egg pieces to coat. Next, dip them into the Parmesan cheese mixture, coating completely. Place the chicken in the baking dish. Repeat for the remaining pieces of chicken.
5. Sprinkle the mozzarella cheese over the chicken.
6. Bake for 25 minutes or until the chicken is completely cooked and the veggies are tender. While the chicken is baking, cook the spaghetti noodles according to the directions on the box.
7. Serve the Chicken Parmesan, vegetables and sauce over the noodles.

​
Recipe Notes:
To make this meal gluten free serve rice or quinoa instead of spaghetti or use a gluten free pasta. Feel free to experiment with different vegetables.