There's not many ingredients in this one but it's really tasty - this took me 15 minutes to make, it serves two and costs about £2.00 if you add some new potatoes and green beans.
Ingredients
2 chicken breasts
1 tbsp olive oli
50g cheddar cheese - grated
4 cherry tomatoes - cut into quarters
2 tsp pesto sauce
How to cook
Turn the grill on to high.
Slice the chicken breasts into about 3 pieces and put it between two
pieces of cling film, then beat it flat with a rolling pin!
Heat the oil in a pan, add the chicken and cook for 2 minutes on each
side until golden.
Whilst the chicken is cooking mix the cheese and tomatoes together.
Take the chicken out of the pan and spread each piece with some pesto
and then pile the tomato and cheese on top.
Put it on a baking tray and put under the hot grill until the cheese
has melted.
Just like the real thing - this serves two people, it took me about 20 minutes to make and costs about £1.00 each!
Ingredients
200g long grain rice
1 mug of frozen peas
1tbsp sunflower oil
2 back bacon rashers - roughly chopped
1 red pepper - chopped
2 garlic cloves - thinly sliced
2 eggs
1 tsp Chinese five-spice powder
2 spring onions - shredded
How to cook
Fill a saucepan with water and bring it to the boil and add a little salt.
Pour in the rice, stir once and return to the boil, then turn the heat down a bit so that it boils steadily - do this without stirring for 8 minutes.
Throw in the peas and boil for another 2 minutes until the rice is tender and then drain into a large sieve.
Heat the oil in a frying pan and fry the bacon for 3-4 minutes until crispy and then add the peppers and the garlic and cook for another 2 minutes.
Beat the eggs, pour into the pan and fry until the egg just sets.
Put in the Chinese five-spice powder and add the rice and peas.
Top with the shredded spring onion and serve with some soy sauce.
The good thing about making your own burgers is that you know exactly what is in them! This takes about half an hour and makes 4 burgers. Each one costs about £1.80 but they taste much better than the ones you buy in the supermarket.
Ingredients
500g lean minced beef
1 tsp Dijon mustard
1 onion - chopped
Egg yolk
Salt & pepper
1tbsp olive oil
To serve
Wholemeal rolls x 4
Cheddar cheese - 4 slices or some grated
Smoked streaky bacon - 4 slices cooked until crispy
Iceburg lettuce - about half, shredded
1 red onion - sliced
1 tomato - sliced
2 tbsp Mayonnaise
How to cook
Put the mince into a bowl with the mustard, onion, egg yolk and salt
and pepper and mix together.
Divide the mixture into four with wet hands and make into burgers
about 2.5cm think.
You can then either cook them under the grill for about 15 minutes,
turning once, until cooked through or you can put them into a pan with
the oil and turn when crispy and golden. You might need to push them
down with a fish slice so they touch the pan.
Mix the lettuce with the mayonnaise.
Cut the rolls in half and warm in the oven or toast under the grill.
To serve put the lettuce onto the bottom of the rolls, then a slice of
tomato, then the burger and some cheese and bacon and a slice of red
onion and then put the top of the roll on.
Nice with fries!
This one is a bit more expensive but is worth it! It takes about 20 minutes to make, serves two and costs about £3.00 each.
Ingredients
4 lamb chops
1tsp smoked paprika
Small red onion - finely chopped
2 tbsp red wine vinegar
2 tbsp olive oil
125g couscous
50g pine nuts - toasted - this takes less than a minute to do in a frying pan
6 dates, stoned and finely chopped
Zest and juice of one lemon
Pack of fresh mint - roughly chopped
How to cook
Put the lamb into a bowl and sprinkle over the paprika, half the
onion, 1tbsp of the oil and vinegar.
Season with some salt and pepper and put to the side.
To make the couscous, tip the couscous into a heatproof bowl and stir in the pine nuts, dates, lemon zest and half the juice.
Pour 150ml of boiling water over the couscous, cover with foil and leave to stand for 10 minutes.
Heat the grill to high and grill the lamb chops for 5 minutes each side - then wrap them in foil and leave them to rest for 10 minutes.
Stir half the mint, some salt and pepper and the rest of the lemon juice into the couscous.
Mix together the rest of the mint, the red onion, vinegar and oil to make a vinaigrette to serve with the lamb and couscous.
I steamed some broccoli to go with it.
