5 Meals One Basket – Under £26.50

TOMATO AND LENTIL SOUP WITH GARLIC CROUTONS

Serves: 4

Cook time: 45 Mins

Price: 61p per serving

Ingredients

1 onion, diced

2 carrots, diced

1 sweet potato, diced

2tbsp rapeseed oil

2 sticks celery, diced

5 cloves garlic, sliced

2 reduced-salt veg stock cubes, made up to 1.5L

400g tin chopped tomatoes

150g dried red lentils, rinsed

200g few-day-old bread, torn into pieces

20ml single cream

Juice and zest ½ lemon

20g basil leaves

Method

In a large pan, sweat the onion, carrots and sweet potato in 1tbsp of the oil for 10 mins, stirring often.

Add the celery and 1 clove of sliced garlic then cook for 2 mins. Stir in the vegetable stock, tomatoes and lentils. Bring to the boil, then simmer for 20 mins or until the lentils are tender.

Preheat the oven to 200C/180C Fan/Gas 6. Put the bread on a baking tray and bake for 10 mins until golden and crisp. In a small frying pan, fry the remaining oil and garlic on low for 3 mins until starting to crisp. Set aside. Remove the croutons from the oven, add the garlic oil and toss to coat.

Serve the soup drizzled with the cream and lemon juice, and topped with the lemon zest, basil leaves and croutons.

 

ZESTY CHICKEN AND SPINACH PASTA

Serves: 4

Cook time: 1 hour

Price: 69p per serving

Ingredients

450g chicken thighs

1 onion, chopped

1tsp rapeseed oil

2 cloves garlic, crushed

½ reduced-salt veg stock cube, made up to

150ml

300g farfalle pasta

200ml single cream

2 lemons – both zested, 1 juiced and 1 sliced

1 orange, zested and sliced

100g baby spinach

Method

Preheat the oven to 220C/200C Fan/Gas 7. Put the chicken on a baking tray and season with pepper. Roast for 40 mins until golden and cooked through.

Remove the skin and discard, then shred the meat from the bones.

In a large pan, cook the onion in the oil for 5 mins. Add the garlic and cook for 1 min. Add the shredded chicken and cook for 1 min. Add the stock and cook for 5 mins to reduce. Meanwhile, cook the pasta in boiling water for 10-12 mins or until tender. Drain, reserving 100ml of the cooking water.

In a bowl, stir together the cream, lemon zest and juice, orange zest and a grind of pepper. Pour into the large pan with the chicken. Stir in the pasta, pasta water and the slices of lemon and orange, then bring to a simmer.

Stir in the baby spinach and cook for 3 mins until wilting. Divide between bowls, sprinkle with black pepper and serve.

 

PIRI PIRI CHICKEN BURGERS WITH COURGETTE ‘FRIES’

Serves: 4

Cook time: 1 hour

Price: £1.43 per serving

 

Ingredients

3tsp rapeseed oil

1tsp mixed dried herbs

2tbsp piri piri seasoning

650g chicken thighs, skinned and deboned

250g red cabbage, thinly sliced

1 carrot, grated

1 onion, grated

Juice and zest 1 lime

2tsp white wine vinegar

2 courgettes, cut into chips

½tsp cornflour

4 Asda Sliced Brioche Burger Buns

100ml Asda 50% Less Fat Crème

Fraîche

80g baby spinach

2 tomatoes, thinly sliced

Method

In a large bowl, mix 1tsp oil, the herbs and 1tbsp of the piri piri seasoning. Add the chicken; mix to coat. Cover and chill for at least 2 hrs to marinate. Preheat the oven to 200C/180C Fan/Gas 6.

For the slaw, mix together the cabbage, carrot and onion. Add the lime juice and vinegar. Chill. Put the courgettes in a large bowl and toss with 1tsp of the oil, the cornflour and some black pepper. Put on a baking tray and roast for 20 mins until golden. Meanwhile, add 1tsp of the oil to a frying pan; fry the chicken on medium-high for 5 mins on each side until starting to brown. Put on a baking tray and roast in the oven for 30 mins until cooked through.

Toast the buns lightly on a griddle or under the grill. Mix together the lime zest, crème fraîche and the remaining 1tbsp piri piri seasoning. Spread in the buns, then layer with the spinach, slaw, tomato and chicken. Serve with the courgette fries.

 

MEXICAN STYLE MINI VEG COTTAGE PIES

Serves: 4

Cook: 1 hour 15 minutes

Price: 98p per serving

 

Ingredients 

800g sweet potatoes, peeled and cut into chunks

2 onions, finely chopped

2 large carrots, chopped

1tsp rapeseed oil

2 peppers, deseeded and chopped

3 cloves garlic, chopped

1 red chilli, chopped, plus extra, sliced, to serve

35g taco seasoning

1tsp mixed dried herbs

400g tin kidney beans, drained and rinsed

400g chopped tomatoes

100g dried red lentils, rinsed

½ reduced-salt veg stock cube made up to 200ml

Juice and zest 1 lime

100ml Asda 50% Less Fat Crème Fraîche

Coriander sprigs, to serve

Method

Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a pan of water and simmer for 20 mins until soft.

Meanwhile, put the onions and carrots in a pan with the oil and cook for 10 mins. Add the peppers and cook for 5 mins. Add the garlic and chilli and cook for 2 mins. Add the taco seasoning and herbs; cook for 2 mins. Stir in the beans, tomatoes, lentils and stock. Bring to the boil; simmer for 20 mins.

Divide the veg mixture between 4 individual ovenproof dishes (or put in 1 large dish) and level out. Drain the potatoes, return to the pan and season with pepper. Mash until smooth, then stir in the lime juice. Top the veg mix in the bowls with the mash. Cook in the oven for 25 mins. Serve topped with the lime zest, crème fraîche, sliced chillies, coriander and black pepper.

 

PORK APPLE AND LEEK TRAYBAKE

Serves: 4

Cook: 45 Mins

Price: 1.56 per serving

 

Ingredients

400g pork lean fillet, trimmed and cut into chunks

4tbsp rapeseed oil

10 sprigs thyme

1tsp Dijon mustard

Zest and juice 1 lemon

1 onion, cut into wedges

200g baby potatoes, halved

1 bulb fennel, quartered

1 leek, cut into chunks

1 red apple, quartered

10g rosemary sprigs

½ reduced-salt veg stock cube, made up to 100ml

150g vine cherry tomatoes (on the vine)

1tbsp balsamic vinegar

1tbsp clear honey

Method

Preheat the oven to 180C/160C Fan/Gas 4. Put the pork in a bowl and mix with 2tbsp of the oil, the thyme, mustard and lemon juice. Cover and chill. Meanwhile, in a roasting tin, toss together the onion, potatoes, fennel and 1tbsp of the oil; season with black pepper. Roast for 15 mins.

Add the leek, apple and rosemary, then gently stir together. Add the pork and cook in the oven for 10 mins. Pour in the stock and cook for another 15 mins. Roast the tomatoes in a separate tin with 1tbsp oil and the vinegar for 10 mins or until starting to burst. Remove the traybake from the oven and brush the pork with the honey. Sprinkle with black pepper and lemon zest and serve with the tomatoes.

*All prices are correct at time of printing and are subject to change without notice.

For more recipes visit asda.com/good-living

NorthernLife Sept/Oct 22