WHAT’S FOR DINNER?

Easy dish alert

Potato waffles are good for a quick lunch, topped with beans or a poached egg.

Faff-free feasts The lead-up to Christmas can feel like you’re plate-spinning – we’ve got you. Try these easy-to-cook meals for days when you’re juggling…

RECIPES VICKI SMALLWOOD PHOTOGRAPHS LAUREN MCLEAN

ONLY £1.37 A SERVE

Waffley fish pie

No peeling or mashing but still lots of lovely crunchy potato topping – we’re in! Just five ingredients and ready in 30 minutes.

Serves 4 | Ready in 30 mins Faff factor |

• 400g pack Asda Fish Pie Mix • 150g frozen peas • 25g pack Asda White Sauce Mix • 300ml semi-skimmed milk • 8 potato waffles • steamed carrots or broccoli, to serve (optional)

1 Preheat the oven to 200°C/180°C fan/gas 6. Tip the frozen fish pie mix and peas into an ovenproof dish. 2 Make up the white sauce mix according to the pack instructions and, once thickened, pour this over the fish and peas. Tear or cut the waffles into pieces and arrange over the top of the filling. 3 Bake for 25 mins until the waffles are golden. Allow to rest for a minute or two before serving.

Cook’s tip: Add the milk slowly to the sauce mix, stirring well each time. Serving suggestion: Sprinkle with chopped parsley and serve with veg.

Each 292g portion contains

Energy 1,637kJ 391kcal 20% Fat 14g Med 20% Sat Fat 2.9g Low 15% Sugars 5.5g Low 6% Salt 1.64g Med 27%

of your reference intake Typical energy value per 100g 561kJ/134kcals

Double delight

If your slow cooker is big enough, this recipe is easy to double up. Ideal for feeding a crowd.

Stew-pidly easy beef bourguignon

This rich and comforting slow cooker recipe uses Marmite as its secret ingredient – just don’t tell the ‘haters’, they’ll never guess!

Serves 4 | Ready in 5 hrs 35 mins or 8 hrs 35 mins | Faff factor |

• 400g Asda Tender Lean Diced Beef • 400g Asda Scratch Cook Vegetable

Base Mix • 1tsp sunflower oil • 1 beef stock cube • 1tbsp tomato purée • 2tsp Marmite • 187ml red wine (one small bottle) • 200g baby button mushrooms • 2tsp cornflour (optional) • fresh parsley, to serve (optional)

1 Add the beef and vegetables to the slow cooker, drizzle over the oil and toss to coat. 2 Dissolve the stock cube in 400ml boiling water. Stir in the tomato purée and Marmite before adding to the slow cooker along with the red wine. 3 Add the mushrooms and cook on high for 5 hrs 35 mins or low for 8 hrs 35 mins. If you prefer thicker gravy, mix cornflour with 1tbsp cold water and stir into the slow cooker, set to high and cook for a further 30 mins. Scatter with fresh parsley, if you like, before serving.

Leftovers tip: Cool fully and freeze or store in the fridge for up to 3 days, reheating fully before serving. Scratch cook vegetables are invaluable to have on hand for adding to stews and soups, upping your 5-a-day with no effort. Serving suggestions: Mashed potatoes or chunks of crusty bread to mop up all the delicious juices.

Each 360g portion contains

Energy 1,115kJ 266kcal 13% Fat 10.1g Low 14% Sat Fat 2.2g Low 11% Sugars 2.9g Low 3% Salt 1.55g High 26%

of your reference intake Typical energy value per 100g 310kJ/74kcals

Nutty chicken strips

These protein-packed strips are always handy for adding to a salad or sandwich. Chop up and sprinkle over some leaves for a quick and tasty lunchbox filler.

Serves 4 | Ready in 30 mins Faff factor

• 5tbsp smooth peanut butter • 2tbsp sweet chilli sauce • 1tbsp reduced salt soy sauce • 500g frozen Asda Chicken

Breast Strips

To serve (optional)

• 1 pouch Asda Basmati Micro Rice • Little Gem lettuce • red chilli, chopped

1 Preheat the oven to 200°C/180°C fan/ gas 6. In a large bowl, mix the peanut butter with 90ml boiling water until smooth before stirring in the sweet chilli sauce and soy sauce. 2 Pour a third of the sauce into a small serving bowl and set aside. 3 Add the chicken strips to the large bowl and mix well to coat in the sauce before arranging the strips in a single layer over a large baking tray. Cook for 20 mins until sticky and golden. 4 If assembling into lettuce cups, heat the rice according to the pack instructions and break off the leaves of the lettuce. 5 Divide the rice between the lettuce leaves and then top with chicken strips, before drizzling over a little of the reserved sauce to serve. If you like it hot, add some chopped red chilli as garnish.

Each 168g portion contains

Energy 1,195kJ 286kcal 14% Fat 13.1g Med 19% Sat Fat 3.4g Med 17% Sugars 5.2g Low 6% Salt 1.36g Med 23%

of your reference intake Typical energy value per 100g 711kJ/170kcals Keep it clean

Line your baking tray with parchment paper for an easy clean at washing up time.

UNDER 450 CALORIES

Sausage-stuffed pittas

This super simple one-pan supper means you don’t need any cutlery – just grab a loaded pitta and have a napkin handy.

Serves 4 | Ready in 25 mins Faff factor

• 400g Asda Extra Special Sausages • 330g courgettes • 2tsp sunflower oil • 1 garlic clove, finely chopped • 150g low-fat Greek style plain yoghurt • 60g rocket • 6 wholemeal pittas • paprika, to serve

1 Preheat the oven to 200°C/180°C fan/ gas 6. Cut the sausages and courgettes into bitesize pieces and place in a large roasting tin. 2 Drizzle over the oil and toss well to coat before roasting for 10 mins. Remove from the oven, stir and then return to roast for a further 10 mins. 3 In a small bowl, stir the garlic through the yoghurt and set aside. Warm the pittas in the oven for 2-3 mins, then slice them in half. Fill each one with some rocket followed by the sausage and courgette mixture. Spoon the yoghurt sauce over the filling and sprinkle with paprika, if using, to serve.

Cook’s tip: Mix together the sausages, courgettes and oil with your (clean) hands before adding to the roasting tin, to ensure everything is evenly coated. Leftovers tip: Reheat the sausage and courgette mixture until piping hot and pile on top of a jacket potato before topping with the yoghurt sauce. Will keep in the fridge for 24 hours.

Each 274g portion contains

Energy 1,697kJ 406kcal 20% Fat 15.6g Med 22% Sat Fat 4.9g Med 25% Sugars 6.9g Low 8% Salt 1.37g Med 23%

of your reference intake Typical energy value per 100g 619kJ/148kcals

Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions.

READY IN 15 MINS

Creamy avocado pasta

A super creamy pasta sauce without a hint of dairy and extra quick, too.

Get on top of things

Blitz stale bread into breadcrumbs and freeze for lots of future sprinkling opportunities.

Serves 4 | Ready in 15 mins Faff factor

• 400g spaghetti • 2 ripe avocados, peeled and destoned • 130g Asda Free From Garlic and

Herb Soft Cheese Alternative • 6tbsp fresh coarse breadcrumbs (vegan, if necessary) • 1 lemon, zest only • 6 rashers streaky bacon (for a non-vegan option) 1 Cook the spaghetti according to pack instructions. While the pasta is cooking, use a stick blender to blitz the avocados with the soft cheese, or mash with a fork, until smooth. 2 Place the breadcrumbs in a dry frying pan and cook over a medium heat, shaking the pan from time to time until golden and crisp. Tip the toasted breadcrumbs into a bowl and stir through the lemon zest. 3 Drain the pasta, reserving 1-2tbsp of the cooking water. Return the pasta to the pan and stir through the avocado mixture along with the reserved water. Sprinkle with the toasted breadcrumbs before serving. 4 If using the bacon, cook until crispy. Roughly chop and stir through before topping with the breadcrumbs.

Serving suggestion: Mixed salad.

Each 359g portion contains

Energy 2,629kJ 628kcal 31%

Fat 20.8g Med 30% Sat Fat 9.7g High 49% Sugars 3.9g Low 4% Salt 0.54g Low 9%

of your reference intake Typical energy value per 100g 732kJ/175kcals

CHRISTMAS DESERVES LURPAK®