I don’t know about you, but this cold, miserable weather is starting to bring me down! I’m spending way too much time day-dreaming about sunshine and the sea; along with sitting out in the garden on a warm evening enjoying smoky barbecue food and sipping a cold gin and tonic, Winter can officially do one!!!!
With the wish for warmer times comes the planning of a holiday, and in our case, also getting the patio done, which makes for February to be all about saving!
With this in mind I thought I should share with you some delicious cheap-eats, all for under £2 per portion and packed full of healthy vegetables and punchy flavours.
There is a recipe here for everyone – the meat lover will devour the Singapore Pork, the comfort loving, fish-fan will wolf down the salmon pasta bake and the baked spinach and eggs won’t just make the vegetarians smile!
From now on all the homemade recipes I share with you will not only contain a nutritional breakdown, but also a cost per meal… so you know exactly what you’re getting on your fork!
Creamy salmon and greens pasta bake
Price per portion = £1.87
For the sauce
- 1 leek – finely sliced
- 4 mini courgettes – sliced
- Nob butter
- 1 pint whole milk
- 2 heaped dsp cornflour – mixed into a paste with a splash water
- 25g parmesan cheese – finely grated
- Salt and pepper
- 350g wholemeal pasta – cooked according to pack instructions
- 2 handfuls of peas
- 350g cooked or smoked salmon (I used leftover home cured gravlax) – flaked
- 5 asparagus tips – halved
- 1 tbsp parmesan – finely grated
- 30g mature cheddar – grated
Pre-heat the oven to 160’C
Heat your butter in a saucepan and gently fry the leeks and the courgettes until soft.
Stir in the milk and once steaming add your flour paste and continue to stir until the sauce has thickened.
Once thickened, add your parmesan cheese and stir until it has melted.
Season the sauce and then mix together with your pasta, peas and salmon.
Transfer your pasta to an ovendish and top with the asparagus tips and the cheeses.
Bake in the oven for 30-40 minutes until lovely and crisp.
- Calories – 609
- Fat – 18g
- Carbs – 70g
- Sugars – 9g
- Protein – 38g
Baked Eggs with Mushrooms, Spinach, Kale and Crispy Roast Potatoes
Cost per Portion = 91p
- 375g medium new potatoes – quartered
- 1 tbsp rapeseed oil
- 4 cloves garlic – finely chopped
- 4 mushrooms – roughly chopped
- 1 white onion – sliced
- 1 splash oil
- 1 large handful kale – storks removed and roughly chopped
- 1 large handful spinach
- ½ tsp oregano
- ½ tsp wholegrain mustard
- 1 handful peas
- Salt and pepper
- 1 tbsp double cream
- 2 eggs
- 1 pinch paprika
- 1 tbps mayonnaise
Preheat the oven to 180’C
Preheat a pan with boiling salty water and cook your potatoes for 10 minutes. Strain and return to the pan to shake off any excess moisture.
Toss the potatoes in the oil and tip into a large ovenproof dish. Bake for 40 minutes, stirring halfway through.
In the meantime, heat a splash of oil in a large frying pan and gently fry the onion until soft.
Add the garlic to the pan for a few minutes before stirring in the mushrooms and peas and frying until all the moisture has evaporated from the pan.
Stir in your spinach and kale and once wilted add the oregano, mustard and cream and give the pan a good stir so it’s well combined.
Season to taste and then tip this into the oven dish with the potatoes.
Make sure the mixture is evenly mixed and make a shallow hole on each side to crack your eggs into.
Add your eggs and then return to the oven to bake for 8-10 minutes.
Once your eggs are cooked to your liking, remove and dust with the paprika. Serve with a big dollop of mayonnaise or ketchup (or whatever takes your fancy), and enjoy!
- Calories – 444
- Fat – 25g
- Carbs – 42g
- Sugars – 6g
- Protein – 14g
Sweet Chilli, Singapore Pork Noodles
Cost per person = £1.79
- 2 x pork steaks
- 2 tbsp sweet chilli sauce
- 1 tbsp oil
- ½ carrot – julienned
- ½ courgette – julienned
- 1 yellow pepper – de-seeded and finely sliced
- 1 red onion – peeled and finely sliced
- 300g cooked Singapore rice noodles
- 1 tbsp sesame seeds
- Salt and pepper
- 1 spring onion – finely sliced
- 1 lime – halved
Smother the pork steaks in the sweet chili sauce and leave to marinate while you prep your other ingredients.
Heat a wok to a medium temperature and add the oil. Once hot add the vegetables and cook for 5 minutes.
Heat a griddle pan to a medium temperature and fry the pork steaks for about 3 minutes on each side
Add your noodles to the vegetables and heat through for about 3 minutes.
Plate up your noodles and top with the sweet chilli pork
Scatter of your sesame seeds, a twist of salt and pepper and your spring onion. Squeeze over your lime juice and enjoy.
- Calories – 548
- Fat – 17g
- Carbs – 78g
- Sugars – 18g
- Protein – 30g