An easy but tasty supper for when you are in a hurry - this recipe will serve two and cost £2.00 each.
Ingredients
4 pork loin steaks
4 tbsps BBQ sauce
2 large potatoes - peeled and diced
Dash of milk
100g frozen peas
How to make
Preheat the oven to 200 degrees F, 180 fan, Gas Mark 7.
Line a baking tray with foil and arrange the loins on the foil.
Spoon the BBQ sauce over the loins evenly, cover loosely with foil and bake for 20 minutes, removing the foil for the last 5minutes.
Meanwhile put the potatoes into a saucepan of water and bring to the boil - cook for about 15 minutes until they are cooked through.
Drain well, add a dash of milk and season and mash until all the lumps have gone.
Boil a small pan of water and add the peas and cook for about 5 minutes and drain - once they float they are cooked.
This is a healthier version of a takeaway classic - it will serve two and only take about 15 minutes to make at a cost of £2.00 each.
Ingredients
Pack of skinless chicken thigh fillets cut into small chunks
Zest and juice of a washed lemon
2 tbsp olive oil
1 clove of garlic - crushed
1 red onion cut into wedges
1 yellow pepper - deseeded and cut into chunks
Handful of coriander leaves roughly chopped
4 plain tortilla wraps
Half a tub of soured cream and chive dip
You'll also need 4 wooden or metal skewers
How to make
Put the chicken, the lemon zest, most of the lemon juice, half the olive oil and garlic in a bowl and season with salt and pepper.
Preheat a frying pan until hot.
Thread the chicken, onion wedges and peppers onto the skewers and cook for 10 minutes turning once, until lightly charred and cooked through.
Meanwhile make the lemon dressing - put the rest of the oil, lemon juice and half of the coriander into a small bowl and whist together.
Heat the tortilla wraps in the microwave for a minute.
Remove the chicken and veg from the skewers and pile onto the wraps, along with the lettuce, sourced cream dip and the rest of the coriander.
Serve with the lemon dressing.
A different way to enjoy sausages and potatoes and very easy to make - it'll only take 30 minutes, will serve two and costs about £1.65 each.
Ingredients
2 tbsp olive oil
4 sausages - I used beef and cracked black pepper ones
1 small red onion - cut into slim wedges
250g mini new potatoes - halved or cut in to think rounds if they are bigger
Juice of one lemon
Half tbsp wholegrain mustard
1 tbsp runny honey
3 medium tomatoes, washed and roughly chopped
100g salad leaves
How to make
Heat a frying pan over a medium heat - add half tbsp of the oil along with the sausages and onion wedges.
Cook for 25 minutes, turning everything regularly until the sausages are cooked through and the onions are starting to brown at the edges.
Meanwhile, put the potatoes in a pan, cover with water and bring to the boil - cook for 8-10 minutes until tender and drain.
Make the dressing - put the lemon juice, mustard and honey in a small, season with salt and pepper and whisk.
Put the sausages on a chopping board and cut them into bite sized pieces - tip them back into the pan with the onion.
Add the potatoes and chopped tomatoes and gently toss them together.
Serve with the salad and drizzle with the dressing.
These tasty patties have a mild kick of chilli heat. This recipe will serve two, take about 30 minutes to make including prep time and cost less than £2.00 each.
Ingredients
2 sweet potatoes - scrubbed and cut into slim wedges
1 tbsp olive oil
250g pork mince
1 tbsp red Thai paste
Coriander - handful of leaves chopped
2 red chillies - deseeded and finely chopped
Half a cucumber - sliced into ribbons
50g watercress, spinach and rocket salad
Small red pepper - deseeded and finely sliced
2 tbsp sweet chilli dipping sauce
How to make
Preheat the oven to 220oC, fan 200oC, Gas 7.
Put the potato wedges on a baking tray and drizzle with half the oil - season with salt and pepper and roast for 25 minutes.
Whilst they are cooking put the mince, the paste, coriander and most of the chillies into a bowl and mix well. Using your hands, shape into 6 small patties.
Heat the remaining oil in a frying pan and fry the patties for 3-4 minutes on each side, until cooked through with no pink remaining.
Put the cucumber, salad leaves and the rest of the chillies into a bowl and mix together.
Serve with the pork patties and sweet potato wedges with the sweet chilli sauce drizzled over the top.
