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:
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
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.
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.
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 Carbonara227g 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
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.
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.
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
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.
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
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.
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
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.
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
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.
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
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.
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
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
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