Recipe book Research

Below is a series of photographs taken from a few different food magazines I had. I took photo's of them in order to see how magazines and leaflets lay out the image and the information about the recipe and the ingredients. The magazines I used were Good Food, Olive and Good Housekeeping, all three were based on budget eating or healthy eating. 

Week 4 Recipe Ideas

Week 4 
You should spend approximately £15

You'll need to buy:

2 medium baking potato (320g each)
1 medium onion (185g) 1 small head of broccoli (200g)

2 small onions (110g each) 2 small baking potato (250g each)
1 large tomato (115g)

6 closed cup mushrooms (25g each)

Check you have some:

garlic 

You'll need to buy:

1 x 250g pack of minced beef
50g of deli counter chorizo (unsliced)

1 pack of 2 gammon rounds 

You'll need to buy:
70g of cheese counter cheddar cheese
Check you have at least:
1 egg
15g of Parmesan cheese
Check you have some:
milk margarine/butter grated Parmesan

Check you have at least:

180g of spaghetti
Check you have some:
vegetable stock plain white flour dried mixed herbs mild chilli powder

You'll need to buy:

1 x 200g tin of baked beans 1 x 220g tin of butter
beans
1 x 400g tin of value plum tomatoes
Check you have some:
vegetable oil tomato puree English mustard

Check you have at least:

50g of frozen peas 

Day 1 -Jacket Potato with Baked Beans and Cheese
A simple favourite- baked potato loaded with beans and cheese.
Comments:
We recommend cooking the potato in the oven, however to speed things up you can first microwave the potato for 6 minutes, and then follow the instructions as listed, adjusting the oven cooking time to 15 minutes.

Preparation time: Cooking time: Oven temperature: Cost per person: Difficulty:

5 minutes 60 minutes 200 deg £1.24 Easy

1. Preheat the oven. Wash the potato and score the skin with a knife in a grid-like pattern. Rub with oil and season with salt, pepper and mixed herbs. Cook the potato for approximately 1 hour, or until thoroughly cooked.
2. Towards the end of the potato's cooking time, cook the beans according to the instructions.
3. Sprinkle the cheese over the top and grill for 5 minutes, or until golden.

40g of cheddar cheese, grated 1x medium baking potato 200g of baked beans
1/4 tsp dried mixed herbs
1 tbsp vegetable oil

Day 2 -Simple Cottage Pie

A classic British dish with minced beef and a creamy potato layer.

Preparation time: Cooking time: Oven temperature: Cost per person: Difficulty:

5 minutes 50 minutes 200 deg £1.66 Easy

1. Preheat the oven. Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the mushrooms and cook for a further 3 minutes.
2. Stir in the minced beef and cook for 5 minutes, or until the meat is browned. Add the dried mixed herbs, tomatoes, tomato puree and flour and cook for 5 minutes, or until the sauce has thickened. Season with salt and pepper. Transfer to an ovenproof dish and set aside.
3. Meanwhile, cook the potato in lightly salted boiling water for 10 minutes, or until tender. Drain the potato and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
4. Spoon the mash evenly over the minced beef mixture and run the prongs of a fork over the top to give it a rustic look. Cook in the oven for 30 minutes, or until
the mash is lightly browned.

125g of minced beef
1/2 medium onion, finely chopped
200g of tinned plum tomatoes, chopped
1x medium baking potato, peeled and diced 2x closed cup mushrooms, sliced
1 tbsp tomato puree
1 small garlic clove, finely chopped
2 tbsp milk
1 tsp margarine/butter
1 tsp plain white flour
1/2 tsp dried mixed herbs
1 tbsp vegetable oil

Day 3 -Easy Spaghetti Bolognese
An easy to make version of this famous Italian dish.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 30 minutes £1.33 Easy

1. Heat the oil in a saucepan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Stir in the mushrooms and minced beef and cook for a further 5 minutes, or until the beef is browned.
   
2. Add the tomatoes, tomato puree, stock, and dried mixed herbs. Bring to the boil and simmer for 15-20 minutes. Top up with a little extra stock if required. Season with salt and pepper.
   
3. Meanwhile, cook the spaghetti according to the packet instructions.
   
4. To serve, simply spoon the minced beef sauce over the drained pasta. Top with
   grated Parmesan cheese, if using.
   

125g of minced beef
1/2 onion, finely chopped
200g of tinned plum tomatoes, chopped 2x closed cup mushrooms, sliced
90g of spaghetti
1 tbsp tomato puree
1small garlic clove, finely chopped
1/2 tsp dried mixed herbs
40ml vegetable stock
1 tbsp vegetable oil
1 tsp grated Parmesan (optional)

Day 4 -Gammon and Broccoli Cheese Grill
Gammon steak topped with grilled broccoli cheese and served sautéed sliced potato.
Comments:
Tip: Cutting 1cm snips into the sides of the gammon steak avoids it curling too much when cooking.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 25 minutes £1.66 Easy

1. Preheat the grill. Place the gammon steak on a baking tray and grill for 10 minutes, turning halfway through, until the fat is crisp.
2. Meanwhile, parboil the potato for 8 minutes in lightly salted boiling water. Add the broccoli after 3 minutes.
3. Mix together the milk, mustard, cheese and add the broccoli. Spoon the broccoli cheese mix over the gammon, and grill for 5 minutes, or until golden.
4. Meanwhile, melt the margarine/butter in a frying pan and sautee the onion for 2-3 minutes, or until golden brown. Add the potato, season with salt and pepper, and cook for 3-4 minutes, stirring frequently.
5. Serve the gammon and grilled broccoli cheese with the sauteed potatoes.

1x small baking potato, thinly sliced
1/2 small onion, thinly sliced
1 gammon round
1 small head of broccoli, cut into small florets 30g of cheddar cheese, grated
1/4 tsp English mustard 2 tbsp milk
1 tsp margarine/butter

Day 5- Chunky Ham, Potato and Pea Chowder
Treat yourself to this hearty chowder with gammon, potato, onion and peas.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 20 minutes £0.90 Easy

1. Heat the oil in a saucepan and fry the onion for 2-3 minutes, or until soft. Add the gammon and cook for 3 minutes, stirring frequently.
2. Add the milk and flour. Stir in the potato and mixed herbs. Season with salt and pepper, bring to the boil and then simmer for 10 minutes.
3. Add the peas and simmer for 5 minutes. Serve immediately.

1x small baking potato, diced 1/2 small onion, diced
1/2 gammon round, diced 50g of frozen peas
200ml milk
1 tsp plain white flour
1 tsp vegetable oil
1/4 tsp dried mixed herbs

Day 6 -Chorizo and Butter Bean Stew

A cassoulet, or stew, with chorizo, tomato and butter beans.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 20 minutes £1.35 Easy

1. Heat the oil in a large saucepan and cook the onion and garlic for 4-5 minutes, or until the onion is soft. Add the chorizo and fry for 2-3 minutes.
2. Add the tomato, tomato puree, butter beans, chilli powder and mixed herbs. Pour in the stock and simmer for 10 minutes, stirring occasionally, until the stew
thickens. Top up with a little extra stock, if required. Serve immediately.

220g of tinned butter beans, drained 50g of chorizo, diced
1x large tomato, finely chopped
1x small onion, coarsely chopped 1/4 tsp mild chilli powder
1 tbsp vegetable oil
1/2 small garlic clove, finely chopped 100ml vegetable stock
1/4 tsp dried mixed herbs
1 tbsp tomato puree 

Day 7 -Honey Glazed Chicken and Roasted Vegetables
Roast chicken breast in a honey glaze served with rosemary roasted potato, parsnip and carrot.

Preparation time: Cooking time: Oven temperature: Cost per person: Difficulty:

10 minutes 50 minutes 190 deg £1.95 Easy

1. To make the honey glaze, mix the honey, lemon juice, 1 tbsp oil and half the dried rosemary in a bowl. Season with salt and pepper and set aside.
2. Preheat the oven. Parboil the carrot and potato in lightly salted boiling water
for 6 minutes, then add the parsnip and cook for a further 4 minutes. Drain well.
3. Return the potatoes to the saucepan with a lid and shake gently to lightly fluff
up the potatoes. Transfer to a baking tray with the onion, carrot and parsnip, drizzle with 1 tbsp oil and sprinkle on the remaining rosemary and garlic. Season well with salt and pepper and toss to coat all the vegetables in the oil. Set
aside and keep warm.
4. Heat the remaining oil in a frying pan and fry the chicken for 3-4 minutes,
turning halfway through, until slightly browned. Add the chicken to the baking
tray with the vegetables and roast for 20 minutes. Remove from the oven and pour the honey glaze over the chicken. Return to the oven and cook for another 10 minutes, or until the chicken is cooked and the vegetables are tender.
5. Just before the chicken and vegetables are ready, heat the wine in a saucepan and reduce down to one fourth of the initial liquid. Stir in the stock. Rub together
the flour and butter with your fingers and then whisk into the gravy to thicken
it. Season with salt and pepper.
6. To serve, spoon the honey glazed chicken and roasted vegetables onto a plate and pour on the gravy.

1 chicken breast
2 medium new potatoes, quartered
1/2 small parsnip, cut into quarters lengthways 1/2 small red onion, quartered
1/2 medium carrot, cut into quarters lengthways 1 tbsp honey
2 tsp lemon juice
3 tbsp olive oil
1/2 tsp dried rosemary
1 garlic clove, roughly chopped
100ml chicken stock
100ml white cooking wine
1/4 tsp butter
3/4 tsp plain white flour 

Week 3 Recipe Ideas

Week 3 
You should spend aproximatly £14

You'll need to buy:

5 small tomatoes (75g each) 1 small courgette (165g)
1 medium red onion (185g)
2 medium new potatoes (70g each)

1 of pack little gem lettuce
1 x 300g pack of cherry tomatoes
160g of loose large seasonal mushrooms

Check you have some:

garlic 

You'll need to buy:

1 x 300g pack of skinless chicken breasts
1 x 240g pack of salmon fillets

You'll need to buy:

1 x 100g pack of goat's cheese

Check you have at least:

15ml of milk
3 free range medium eggs

Check you have at least:

50g of couscous
90g of linguine pasta

Check you have some:

chicken stock dried mixed herbs mild chilli powder dried rosemary ground coriander dried thyme ground ginger ground cinnamon

Check you have at least:

5g of green pesto

Check you have some:

tomato puree
white wine vinegar olive oil
lemon juice Worcestershire sauce honey
raisins

You'll need to buy:

1 x item ciabatta roll, or similar 

Day 1 -Pesto Salmon with Roasted Tomatoes and Potatoes
Roasted salmon, potato and tomato with a pesto dressing.

Preparation time: Cooking time: Oven temperature: Cost per person: Difficulty:

5 minutes 30 minutes 160 deg £2.48 Easy

1. Preheat the oven. Drizzle the tomato with 1 tsp oil and season with salt and pepper. Place on a baking tray and roast in the oven.
2. Meanwhile, parboil the potato in lightly salted boiling water for 6 minutes.
3. Turn the oven up to 200[deg]C. Season the potato with salt and pepper, add to the baking tray and roast for 10 minutes. Add the salmon to the baking tray and roast for another 8-10 minutes, or until the salmon begins to flake.
4. Meanwhile, for the dressing, mix together the pesto, lemon juice and remaining oil.
5. Drizzle the dressing over the salmon and potato and serve with the roasted tomato.

1 salmon fillet
2x medium new potatoes, quartered 4x small tomatoes, quartered
1 tsp pesto
2 tsp olive oil
1/4 tsp lemon juice

Day 2 -Salmon Linguine

Linguine tossed with salmon, lemon and black pepper.

Preparation time: Cooking time: Cost per person: Difficulty:
1 salmon fillet
90g of linguine pasta 1 tsp lemon juice

5 minutes 15 minutes £1.84 Easy

1. Preheat the grill. Place the salmon on a baking tray and season with salt and pepper. Grill for 10-15 minutes, or until the salmon begins to flake.
2. Meanwhile, cook the linguine according to the packet instructions.
3. Flake the salmon into the linguine, add the lemon juice and season with salt and pepper to taste. Toss together and serve immediately.

Day 3 -Goat's Cheese Omelette with Salad
Goat's cheese and red onion omelette served with a simple side salad.
Comments:
Hint: Tear the leaves off the baby gem lettuce instead of cutting the lettuce so that it will keep fresh for longer.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 10 minutes £1.79 Easy

1. To make the dressing, mix together 1 tbsp oil and vinegar. Season with salt and pepper and set aside.
   
2. Mix together the eggs, milk and mixed herbs. Season with salt and pepper.
   
3. Heat the remaining oil in a frying pan and cook the onion for 3-4 minutes, or until soft. Remove and set aside. Pour in the egg mixture and stir gently to even it out. As the egg starts to cook, draw the edges into the centre with a fork or spatula so the uncooked egg runs underneath.
   
4. Add the goat's cheese and red onion to one side of the omelette. Cook for another minute, or until cooked through, then fold the omelette in half over the filling.
   Slide onto a plate.
   
5. Toss the lettuce leaves with the cherry tomatoes and dressing and serve alongside the omelette.
   

50g goat's cheese, crumbled
1/4 medium red onion, sliced
100g cherry tomatoes, halved
2/3 of little gem lettuce, leaves roughly torn 2 free range medium eggs
1 tbsp milk
1 1/2 tbsp olive oil
1 tsp white wine vinegar 1/2 tsp dried mixed herbs

Day 4 -Chicken Tagine with Couscous
Tagine with chicken, courgette, tomato and raisins served over couscous.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 20 minutes £1.40 Easy

1. Heat the oil in a frying pan and fry the chicken for 4-5 minutes, or until lightly browned. Add the onion and cook, covered, for 2-3 minutes, or until soft. Add the ginger, coriander, cinnamon and chilli powder and fry for 1 minute.
2. Add the courgette, tomato and raisins to the pan. Pour in 100 ml stock, season with salt and pepper and cook for 10 minutes, or until the vegetables are tender. Top up with a little extra stock, if required.
3. Meanwhile, prepare the couscous according to the packet instructions with the remaining stock and season to taste with salt and pepper.
4. To serve, simply spoon the chicken tagine over the cooked couscous.

1/2 medium red onion, chopped 2/3 small courgette, chopped
100g chicken breast, diced
1x small tomato, coarsely chopped 50g of couscous
1 tsp olive oil
1 tsp raisins
1/4 tsp ground ginger 1/2 tsp mild chilli powder 1/2 tsp ground cinnamon 1/2 tsp ground coriander 200ml chicken stock

Day 5 -Chicken Skewers
Skewers with chicken, courgette and cherry tomato served with a simple salad.
Comments:
Note: Wooden or metal skewers are needed for this recipe. Packs of skewers can be bought in most supermarkets. However these kebabs can still be made loose without the skewers in a deep baking tray. If using wooden skewers it's a good idea to soak them in cold
water before using to stop them from burning. Remember to always keep an eye on them while grilling. Hint: Tear the leaves off the
baby gem lettuce instead of cutting the lettuce so that it will keep fresh for longer.

Preparation time: Cooking time: Cost per person: Difficulty:

10 minutes 20 minutes £1.50 Easy

1. To make the marinade, mix together the tomato puree, honey, Worcestershire sauce, and rosemary. Season with salt and pepper. Add the chicken, coat thoroughly and set aside to marinate for up to an hour, or as long as possible.
2. Preheat the grill. Thread the chicken, cherry tomato and courgette onto the skewers, alternating the ingredients. Place in a deep baking tray and grill, turning frequently, for 15 minutes, or until cooked.
3. Meanwhile, to make the dressing, mix together the oil, vinegar and lemon juice. Season with salt and pepper and set aside.
4. Toss the lettuce together with the dressing. Serve the skewers with the tossed salad.

100g of cherry tomatoes
2/3 of little gem lettuce, leaves roughly torn 1/3 small courgette, cut into cm cubes 100g chicken breast, cut into 2 cm cubes
1 tbsp olive oil
1 tsp white wine vinegar
2 tsp tomato puree
1 tsp honey
1 tsp Worcestershire sauce
1/2 tsp dried rosemary
1 tsp lemon juice

Day 6 -Warm Chicken and Goat's Cheese Salad
Grilled chicken and goat's cheese with cherry tomatoes and onion served on a bed of lettuce.
Comments:
Hint: Tear the leaves off the baby gem lettuce instead of cutting the lettuce so that it will keep fresh for longer.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £2.25 Easy

1. Preheat the grill. Place the chicken, tomato and onion on a baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Grill for 10 minutes, or until the chicken is fully cooked.
2. Meanwhile, to make the salad dressing, mix together the remaining oil, vinegar and season with salt and pepper. Set aside.
3. Towards the end of the grilling time, add the goat's cheese and grill for 1-2 minutes, or until the top is toasted.
4. Toss the lettuce, grilled chicken, tomato and onion with the dressing and top with the grilled goat's cheese.

50g goat's cheese, sliced
1/4 medium red onion, quartered
100g cherry tomatoes, halved
2/3 of little gem lettuce, leaves roughly torn 100g chicken breast, cut into strips
4 tsp olive oil
1 tsp white wine vinegar

Day 7 -Garlic Bread with Sauteed Thyme Mushrooms
Garlic bread topped with tender thyme mushrooms and a poached egg.

Preparation time: Cooking time: Cost per person: Difficulty:
160g of large seasonal mushrooms, thinly sliced 1 ciabatta roll, or similar, cut into 3 slices
1 free range medium eggs
1/2 small garlic clove, finely chopped
1/2 tsp dried thyme
1 tsp white wine vinegar 2 tbsp olive oil

5 minutes 1. Heat the oil in a frying pan and fry the mushrooms and thyme for 4-5 minutes, or 10 minutes until the mushrooms are tender. Season with salt and pepper.
£1.43
Easy

2. Meanwhile, for the poached egg, bring a pan of water to the boil. Add the vinegar and gently swirl the water around the pan to make a whirlpool. Crack the egg into the middle of the whirlpool and simmer for four minutes. Carefully remove the egg with a slotted spoon.
3. Preheat the grill. Place the bread slices under the grill for 1-2 minutes, until lightly browned on both sides. Gently rub the garlic over the toasted bread. (Raw garlic is very strong, don't overdo it.) Discard the remainder of the garlic
clove.
4. To serve, simply place the garlic bread on a plate, spoon over the mushrooms and top with the poached egg. 

Week 2 Recipes Ideas

Week 2 You should spend approximately £12
Ingredients 
You'll need to buy:
1 medium carrot (125g) 1 medium baking potato (320g)
1 small tomato (75g)
1 medium onion (185g)
1 small onion (110g)
1 medium red pepper
2 medium new potatoes (70g each)
1 medium courgette (240g)
1 small leek (210g)
4 closed cup mushrooms (25g each)
Check you have some:
garlic
fresh ginger
You'll need to buy:
1 x 300g pack of skinless chicken breasts
1 x 250g pack of streaky bacon
You'll need to buy:

80g of cheese counter cheddar cheese
Check you have at least:
60ml of milk 3 eggs
Check you have some:
margarine/butter grated Parmesan
Check you have at least:
90g of value pasta shapes 75g of couscous
75g of egg noodles
90g of value spaghetti
Check you have some:
vegetable stock
dried mixed herbs mixed spices
mild chilli powder medium curry powder sugar

You'll need to buy:
1 x 227g tin of chopped tomatoes
Check you have some:
vegetable oil light soy sauce 


How to Prepare
Day 1 -Pasta all'Arrabbiata
Pasta shapes in a spicy tomato sauce.

Comments:

Hint: All'arrabbiata means 'angry style' in Italian. Taste the sauce before serving and add extra chilli powder to get it as 'angry' as you like it.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £0.75 Easy

1. Heat the oil in a frying pan and cook the onion and garlic for 2-3 minutes, or
until the onion is soft. Add the chilli powder and fry for 1 minute. Stir in the
chopped tomatoes and mixed herbs. Simmer for 10 minutes, or until the sauce begins to thicken. Season with salt and pepper.
2. Meanwhile cook the pasta according to the packet instructions.
3. To serve, toss the cooked pasta with the sauce and sprinkle on the Parmesan
cheese.

1x small onion, chopped
227g of tinned chopped tomatoes 90g of value pasta shapes
1/4 tsp dried mixed herbs
1 tbsp mild chilli powder
1 small garlic clove, finely chopped 1 tsp grated Parmesan
1 tbsp vegetable oil

Day 2 -Spaghetti alla Carbonara

Spaghetti with a classic and simple carbonara sauce.
Comments:
Recipes like this one that involve raw or lightly cooked eggs, should always use eggs that are as fresh as possible and have been stored according to the packaging guidelines.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 10 minutes £0.72 Easy

1. Mix the beaten egg and 2 tsp of the Parmesan cheese in a large bowl to make the carbonara sauce. Season with salt and pepper.
2. Cook the spaghetti according to the packet instructions.
3. Meanwhile, heat the oil in a frying pan and fry the bacon for 3-4 minutes. Add the
garlic and cook for a further 1-2 minutes, stirring frequently.
4. Drain the spaghetti, reserving 1tbsp of the cooking water. Immediately add the
pasta to the carbonara sauce as well as the reserved cooking water and bacon. Toss it all together with two forks. (The egg will be cooked by the heat of the pasta,
and the sauce will cling to the strands.) Top with the remaining Parmesan cheese, season with salt and pepper and serve immediately.

3 x rashers streaky bacon, chopped 1 egg, beaten
90g of value spaghetti
1 garlic clove, finely chopped
1 tbsp grated Parmesan 1 tbsp vegetable oil

Day 3 -Bacon and Leek Frittata

An Italian omelette with bacon, leek and potato.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £1.43 Easy

1. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
2. Meanwhile, beat together the eggs, milk, cheese and mixed herbs. Season generously
with salt and pepper and set aside.
3. Preheat the grill. Heat the oil in a frying pan and cook the bacon and leek for 4-5 minutes, or until the bacon is crispy. Stir in the potato and heat through.
4. Pour in the beaten egg mixture, making sure all the other ingredients are covered. Stir the egg mixture to break it up a little as it begins to cook. Cook for 2-3 minutes over a medium heat, or until the edge of the frittata begins to set.
5. Place the frittata pan under the grill for 4-5 minutes, or until the egg is cooked and the top is golden. Serve immediately.

3 x rashers streaky bacon, chopped 30g of cheddar cheese, grated
1/2 small leek, sliced
2 new potatoes, peeled and thinly sliced 2 eggs
3 tbsp milk
1 tbsp vegetable oil
1 tsp dried mixed herbs

Day 4 -Singapore Style Noodles

Egg noodles with carrot and mushrooms in a spicy sauce.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £1.43 Easy

1. Cook the noodles according to the packet instructions.
2. Meanwhile, heat the oil in a frying pan or wok and cook the bacon and garlic for 3-4 minutes, or until the bacon is crispy. Add the carrot, mushrooms, chilli powder and curry powder and cook for 5-6 minutes, or until the vegetables are tender.
3. Stir in the cooked noodles and add the soy sauce. Mix thoroughly and serve.

3 x rashers streaky bacon, finely chopped 4x closed cup mushrooms, chopped
1x medium carrot, peeled and sliced
75g of egg noodles
1 garlic clove, finely chopped 1 tbsp vegetable oil
1/2 tsp mild chilli powder
2 tsp medium curry powder 1 tbsp light soy sauce

Day 5 -Loaded Mash

Mashed potatoes loaded up with cheese, leek and bacon.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £1.46 Easy

1. Cook the potato in lightly salted boiling water for 10 minutes, or until tender. 2. Meanwhile, heat the oil in a frying pan and cook the bacon and leek for 4-5
minutes, or until slightly crispy.
3. Preheat the grill. Drain the potato and mash with the milk and margarine/butter and season to taste with salt. Once the mash is smooth and creamy, mix in the leek, half the grated cheese and half the bacon.
4. Spoon this mixture into an ovenproof dish and sprinkle on the remaining bacon and cheese.
5. Grill for 5 minutes, or until the top is golden brown.

3 x rashers streaky bacon, chopped
50g of cheddar cheese, grated
1x medium baking potato, peeled and diced 1/2 small leek, sliced
1 tbsp milk
1 tbsp vegetable oil
1 tbsp margarine/butter

Day 6 -Stir-fried Chicken and Vegetables

Chicken, red pepper and courgette stir-fried in ginger and chilli.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £2.15 Easy

1. Mix together the soy sauce, sugar, ginger, garlic and chilli. Add the chicken and coat thoroughly in the marinade. Heat the oil in a frying pan or wok and add the chicken and marinade. Cook the chicken for 5 minutes, or until slightly browned. Season with salt and pepper. Add the onion and garlic and cook for 2-3 minutes, or until the onion is soft.
2. Add the red pepper and courgette and cook for 5-6 minutes, or until the vegetables are tender. Serve immediately.

1 chicken breast, thinly sliced
1/2 medium onion, sliced
2/3 medium red pepper, thinly sliced 2/3 medium courgette, thinly sliced 1 garlic clove, finely chopped
1 tsp fresh ginger, grated
2 tsp mild chilli powder
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tsp sugar

Day 7 -Chicken Tagine with Couscous

A mildly spiced chicken, courgette, tomato and red pepper tagine served over couscous.

Preparation time: Cooking time: Cost per person: Difficulty:

5 minutes 15 minutes £1.96 Easy

1. Heat the oil in a frying pan and cook the chicken for 5 minutes, or until slightly browned.
2. Add the onion, garlic, ginger and pepper cook for 3-4 minutes, or until the onion is soft. Add the courgette, tomato, stock and mixed spices. Season with salt and pepper. Simmer for 5-6 minutes, or until the sauce begins to thicken.
3. Meanwhile, cook the couscous according to the packet instructions and season to taste with salt and pepper.
4. To serve, simply spoon the chicken tagine over the cooked couscous.

1 chicken breast, cut into 2 cm cubes
1/2 medium onion, chopped
1/3 medium red pepper, cut into 1 cm cubes 1/3 medium courgette, cut into 1 cm cubes 1x small tomato, coarsely chopped
75g of couscous
1 garlic clove, finely chopped
1/4 tsp fresh ginger, grated
1 tbsp vegetable oil
1 tsp mixed spices
100ml vegetable stock