Weekend wonders

D A N D A N - S T Y L E N O O D L E S M E A T B A L L S H A K S H U K A

Serves 6 Takes 15 mins Cost per serve 93p

1 tbsp vegetable or groundnut oil 500g pack 12% fat pork mince 100g bunch spring onions, white and green parts separated, fnely sliced 3cm piece ginger, peeled and grated 3 garlic cloves, crushed 1 tbsp Szechuan peppercorns, roughly ground with a pestle and mortar 1 tbsp chilli oil 3 tbsp reduced-salt soy sauce 3 tbsp crunchy peanut butter 1 chicken stock cube, made up to 700ml 375g wholewheat noodles 1½ tsp crushed chillies

1 Heat the oil in a wok over a high heat and fry the mince for 7-8 mins, stirring regularly, until just crisp. Add the white parts of the spring onion, the ginger, garlic and half of the Szechuan pepper and cook, stirring, for 2 mins. Add the chilli oil, soy sauce, peanut butter and chicken stock. Stir to combine, then reduce the heat to medium and simmer gently for 3 mins. 2 Cook the noodles to pack instructions, then drain and divide between 6 bowls. Spoon over the mince and broth. Scatter with the remaining Szechuan pepper, spring onion greens and crushed chillies to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 3086kJ 732kcal 21g 5g 5g 2.2g 37% 30% 26% 6% 37%

of the reference intake. See page 105. Carbohydrate 97g Protein 39g Fibre 12g Serves 6 freeze without eggs Takes 45 mins Cost per serve 92p

½ tbsp olive oil 1 onion, fnely chopped 500g pack mixed-colour peppers, fnely sliced 4 garlic cloves, crushed 3 tsp ground cumin 1 tbsp smoked paprika 2 tbsp tomato purée 2 x 400g tins chopped tomatoes 500g pack 20% fat beef mince 10g fresh parsley, fnely chopped ½ lemon, zested 6 medium eggs 120g salad cheese, crumbled crusty bread, to serve (optional)

1 Heat the oil in a large, deep, lidded frying pan over a mediumhigh heat. Fry the onion and peppers for 8-10 mins until soft, then add half the garlic, the spices and tomato purée, and cook for 1 min more. Tip in the tomatoes and a can’s worth of water; season and simmer, covered, for 15 mins. 2 Meanwhile, mix the mince, remaining garlic, half the parsley and the lemon zest in a bowl. Season well and shape into 18 balls. When the sauce has simmered for 15 mins, stir in the meatballs, then make 6 indents in the sauce and crack in the eggs. Cook for 10 mins with the lid on until the meatballs are cooked through and the eggs are cooked to your liking. Stir in the remaining parsley, then scatter over the cheese. Serve with crusty bread, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1741kJ 418kcal 27g 12g 13g 1.3g 21% 39% 60% 14% 22%

of the reference intake. See page 105. Carbohydrate 14g Protein 29g Fibre 4g

U S E I T U P S A L A D C H E E S E

Mash with yogurt, garlic, lemon zest and juice for a quick dip.

A hearty, warming crowd-pleaser