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Byline: Tricia Phillips, Ruki Sayid

Feeding the family on a tight budget has become a huge challenge as food prices continue to soar.

But we've been slaving over a hot stove testing out hearty meals that will fill four bellies for less than a fiver.

Our brilliant weekday menus are easy to rustle up for busy mums struggling to make ends meet, with cheap but tasty ingredients from the major supermarkets.

There's a delicious choice, too. Here's our cut out and keep recipes.

Butternut squash risotto


Butternut squash, PS1.07

Medium onion, 25p

1-2 cloves of garlic, 5p

Asda arborio rice, 350g, 98p 4tbsp parsley, 76p

Extra mature cheddar., 200g, PS1.50 (only 75g needed)

From the store cupboard

Vegetable stock cubes for 1.6 litres of stock

15g unsalted butter

1tbsp olive oil

Shopping basket total: PS4.61


1 Peel, seed and cut the squash into cubes, chop the onion, make the stock and grate 75g of cheese.

2 Heat 300ml of the stock in a pan. Add the squash, cover and simmer for 10-15 minutes, until tender. Remove two-thirds of the squash with a draining spoon and set aside. Puree the rest in the cooking liquid.

3 Heat the rest of the stock to just below boiling point while you make the risotto.

4 Cook the onion in the oil and butter until soft. Add the garlic and cook for one minute.

Add the rice and stir over a low heat for one minute.

5 Add the hot stock to the rice, a ladle at a time, stirring frequently. This will take up to 30 minutes.

6 Stir in the squash puree and squash pieces and simmer for 3-4 minutes.

7 Stir in the parsley and half the cheese. Serve, sprinkled with the rest of the cheddar.



Campbell's Cream of Chicken Soup (294g), Tesco, 95p or two for PS1.50.

SAVE: 40p

Chosen By You Vegetable Soup (400g), Asda, 46p or five for PS2. SAVE: 30p

Tomato and Red Pepper Soup (400g), Waitrose, 95p, three for two. SAVE: 95p

Heinz Soup (400g) variety including Classic Minestrone and Chicken Noodle, Co-op, 85p or four for PS2. SAVE: PS1.40


Indian Style Lentil Cup Soup (4x22g), Sainsbury's, 95p or three for PS2. SAVE: 85p

Mighty Instant Tomato & Vegetable Soup (38g), Asda, 30p or four for PS1. SAVE: 20p

Batchelors Cup A Soup Cream of Asparagus (4x117g), Sainsbury's, PS1.09 or two for PS1.80. SAVE: 38p

Butternut Squash and Red Pepper Soup In A Mug, 92g, Tesco, 89p or three for PS2. SAVE: 67p


Glorious Skinny Soups including New England Butternut Squash (600g), Morrisons, was PS1.99, now PS1. SAVE: 99p

Love Life Red Lentil and Chilli Soup (600g), Waitrose, PS1.99 or two for PS3. SAVE: 98p

New Covent Garden Carrot and Coriander Soup (600g), Sainsbury's, PS2, buy one, get one free. SAVE: PS2

NYSC Tomato and Smoked Paprika Soup (600g), Tesco, was PS2.10, now PS1.05. SAVE: PS1.05

Chilli con carne and rice


Everyday Value mince, 1kg, PS2.75 1 onion, 21pEveryday Value chopped tomatoes, 400g, 31p Everyday Value dark red kidney beans, 400g, 18p Everyday Value long grain rice, 1kg, 40p From the store cupboard 1tbsp oil 2tsp chilli powder Salt and pepper to season 1 beef stock cube Dash of Lea & Perrins (optional) Shopping basket total = PS3.85


1 Chop onion and add to hot oil, stir for around five minutes until soft.

2 Add chilli powder and cook for another five minutes. Add mince, stir and break it up, and fry until brown. Crumble stock cube into half a pint of hot water and add to the mince mixture.

3 Add chopped tomatoes, salt and pepper, lea& Perrins (optional) and leave to simmer gently for around 20 minutes. Stir occasionally to ensure it doesn't stick to bottom of the pan.

4 Add a couple of tablespoons of water if required. Drain and rinse the kidney beans, and stir into chilli. Bring to boil and gently simmer for another 10 minutes.

5 Meanwhile cook the rice and serve with chilli.

Spicy vegetable bean burgers s with potato wedges


M Savers kidney beans, 400g, 27p

M Savers onions, 1kg, 75p

M Savers peppers, 800g, PS1.68

M Savers unwashed potatoes, 2.5kg, 99p

M Savers white rolls (12), 35p From the store cupboard


1tbsp vegetable oil

Chilli and paprika to season Shopping basket total = PS4.04


1 Pre-heat oven to 175C, 347F or gas mark 4.

2 Finely dice one onion and a pepper. Fry over a moderate heat in vegetable oil for two minutes and allow to cool.

3 Rinse and drain the kidney beans and mash with a hand masher, leaving some texture. Add a little chilli powder. Add the cooled vegetables and breadcrumbs and mix thoroughly. Divide the mixture into four even portions and shape into burgers.

4 Wash the potatoes and cut into wedges. Place them on a baking tray and drizzle with a little of the vegetable oil. Bake in a pre-heated oven for 25 minutes. 5 heat. burgers side a baking the with For extra flavour, lightly sprinkle the wedges with some paprika.

5 While wedges are cooking, heat a frying pan over a moderate heat. Add a little oil and fry the burgers for two minutes on each side until golden brown. Place on a baking tray and finish cooking in the oven for 10 minutes. Serve with the baked wedges.

Chicken with roasted veg


Carrots, 500g, 45p

Parsnips, 500g, 85p

Onion, 20p

Freedom Food Chicken Thighs and Drumsticks, 600g, PS2

KTC Chickpeas, 400g, 32p

Basics long grain rice, 400g, 44p From the store cupboard

2tbsp olive oil

1tsp dried mixed herbs Shopping basket total: PS4.26


1 Preheat the oven to 190C, 338F or gas mark 5.

2 Peel and cut the carrots and parsnips into batons, peel the onion and cut into eight wedges. Drain and rinse the chickpeas.

3 Place the veg and chicken in a medium roasting tin. Drizzle with oil, sprinkle with mixed herbs and season with salt and pepper.

4 Roast in the oven for about 45 minutes, until the vegetables are cooked and the chicken pieces are golden brown. Turn once or twice during cooking.

5 Add chickpeas and cook for a further 10 minutes. Meanwhile cook the rice following pack instructions. Drain and serve with the vegetables and chicken.

Sausage and spicy tomato bake with peas and o garlic bread Ingredients

Ashfield 12 Everyday pork sausages, 84p

Cucina tomato and spicy pepper pasta sauce, 500g, 75p

Four Seasons gratin dauphinoise with ham, 450g, PS1.29

Four Seasons Petit Pois, 700g, 99p

Casa Barelli garlic baguette, 34p From the store cupboard

Salt and pepper to taste Shopping basket total: PS4.21


1 Pre-heat the oven to 200C, 400F or gas mark 6.

2 Put the sausages on a baking tray and bake in the oven for 15 minutes.

Remove the sausages from the oven and put into a baking dish, pour over the pasta sauce.

3 Remove the gratin from the pouch and layer over the sausages and sauce.

4 Place the bake in the oven for 15 minutes.

5 Boil the peas and bake the garlic bread as instructed on pack.
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Title Annotation:Features; Opinion, Column
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Sep 28, 2012
Previous Article:Lomas: Del of century.

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