Everyday Easy

Five delicious meals, five key ingredients for each – your week sorted!

ALL YOU NEED TO COOK 5 RECIPES

1 red chilli

4 spring onions

1 red or orange pepper

4 sweet potatoes (about 200g each)

200g fine beans

1 x 200g pack spinach

1 x 242g pot crunchy salad

1 x 30g pack flat-leaf parsley

1 x 500g pack gnocchi

100ml half-fat crème fraîche

75g Manchego

2 x 300g packs lamb chops (8 chops)

1 x 400g pack turkey breast strips

1 x 170g tin crab meat 2

x 390g tins green lentils

75g pitted black olives

30g capucine capers

75g sundried tomatoes

1 x 395g tin taco mixed beans in spicy tomato sauce

1 x 500g carton passata with basil

1 x 120g pack satay stir-fry sauce rainbow peppercorns

350g linguine

2 x 250g pouches pilau basmati rice

CREAMY CRAB GNOCCHI

Serves 4

Takes 15 mins

Cost per serve £1.13

1 x 500g pack gnocchi

1 tbsp olive oil

1 red chilli, finely chopped

1 x 170g tin crab meat, drained

100ml half-fat crème fraîche

1 x 30g pack flat-leaf parsley, leaves chopped

1 Bring a pan of salted water to the boil. Add the gnocchi and simmer for 3 mins. 2 Meanwhile, heat the oil in a frying pan and add the chilli. Cook for 2 mins, stirring, then add the crab meat to heat through for 1 min. 3 Use a slotted spoon to transfer the cooked gnocchi to the frying pan, along with the crème fraîche and 5 tbsp of the cooking water. Season, then cook for 2-3 mins, until the sauce is combined, adding a little more water if it’s too thick. Remove from the heat and stir in the parsley. Serve immediately, with a twist of black pepper.

Each serving contains

CARAMELISED ONION AND SPINACH LENTILS WITH PEPPERED LAMB CHOPS

Serves 4

DF GF Takes 25 mins

Cost per serve £2.51

1 tbsp olive oil

2 onions, thinly sliced

2 x 390g tins green lentils, drained

2 x 300g packs lamb chops (8 chops)

1 tsp ground rainbow peppercorns, plus extra to serve

1 x 200g pack spinach, washed

1 Heat half the olive oil in a saucepan over a medium heat. Add the onions, cover and cook for 10 mins, stirring regularly. Uncover the pan, increase the heat to medium-high and cook for a further 5 mins or until caramelised. Stir in the lentils and cook over a low heat until heated through. 2 Meanwhile, brush the lamb chops with the remaining oil, then coat in the ground peppercorns and a good pinch of salt. Heat a griddle pan over a high heat. Cook the chops for 3 mins each side, or until cooked to your liking. 3 Put the spinach in a medium pan, season and cover. Cook over a low heat for 2-3 mins (the leaves will stew in their own liquid) until wilted. Drain. 4 Mix the spinach with the lentils, then divide between four plates. Put two lamb chops on top and season with extra ground peppercorns.

ONE-POT LINGUINE WITH OLIVES, CAPERS AND SUNDRIED TOMATOES

Serves 4

DF Takes

15 mins Cost per serve 69p

1 x 500g carton passata with basil

75g pitted black olives, drained and halved

30g capucine capers, drained

75g sundried tomatoes, drained and chopped

350g linguine

1 Pour the passata into a large saucepan and stir in the olives, capers, sundried tomatoes, black pepper and 500ml water. Bring to a simmer. 2 Add the pasta and use tongs to stir it into the sauce as it softens. Continue to cook, uncovered, for 11-12 mins until the linguine is al dente and the sauce is reduced and coats the pasta.

TURKEY SATAY STIR-FRY WITH PILAU RICE

Serves 4 DF

Takes 15 mins

Cost per serve £1.74

1/2 tbsp vegetable oil

1 x 400g pack turkey breast strips

200g fine beans, trimmed and halved

1 orange or red pepper, seeded and sliced 1 x 120g pack satay stir-fry sauce

2 x 250g pouches pilau basmati rice

1 Heat the vegetable oil in a large wok over a high heat and add the turkey breast strips. Cook for 3 mins, stirring, until lightly golden. Add the fine beans and pepper slices, and continue to stir-fry for 5 mins or until softened. 2 Pour in the satay sauce and 50ml water, and continue to cook for 1-2 mins until the sauce is thick and the turkey is cooked through. Season. 3 Heat the rice to pack instructions, then divide between four plates. Serve the stir-fry on top of the rice.

Each serving contains