Brilliant and affordable ideas for everyday meals
20 low-budget dinner ideas
Leek, cheese & bacon tart
■ Serves 4
■ Prep 15 mins
■ Cook 20 mins
1 tbsp olive oil
3 leeks, thinly sliced
375g pack ready-rolled puff pastry
150g soft cheese with garlic and herbs
4 rashers streaky bacon, snipped
100g grated emmental
1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Leave to cool slightly.
2 Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated cheese.
3 Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
PER SERVING 637 kcals, fat 49g, saturates 22g, carbs 31g, sugars 5g, fibre 3g, protein 19g, salt 2.2g
Make it different
Onion, chutney & brie tart
Thinly slice 3 red onions, then fry in 2 tbsp olive oil until soft and lightly browned, about 20 mins. Spread pastry with 2 tbsp wholegrain mustard, spoon over the onions, then arrange 150g sliced brie over the top. Dot a few tsp fruity chutney in the gaps between the cheese and bake as above.
Cauliflower & cashew pilaf with chickpea curry
■ Serves 4
■ Prep 10 mins
■ Cook 20 mins
2 tbsp vegetable oil
1 onion, chopped
100g cashews
200g basmati rice
400g cauliflower, cut into small florets
425g jar curry sauce (such as dopiaza)
400g can chickpeas, rinsed and drained handful coriander leaves, roughly chopped
1 Heat the oil in a large pan, add the onion and fry until lightly coloured. Add the cashews and fry until golden.
2 Stir in the rice until coated in the oil. Add the cauliflower and 600ml water, season, then bring to the boil. Cover, then gently cook for 12-15 mins until the rice and cauliflower are tender.
3 Meanwhile, heat the curry sauce and chickpeas together, then simmer for 5 mins. Spoon the rice into four shallow bowls and spoon the curry on the side. Scatter over the coriander and serve.
PER SERVING 608 kcals, fat 29g, saturates 5g, carbs 71g, sugars 13g, fibre 8g, protein 18g, salt 1.7g
Crushed pea fishcakes with chilli-lime mayo
■ Serves 4
■ Prep 20 mins
■ Cook 25 mins
500g floury potatoes, cut into chunks
175g frozen peas
300g trout fillets knob of butter plain flour, for dusting
2 tbsp sunflower oil
FOR THE CHILLI-LIME MAYO
4 tbsp mayonnaise
1 lime, zested, plus wedges to serve
1 red chilli, deseeded and finely chopped
1 Cook the potatoes in boiling, salted water until tender, adding the peas for the final 5 mins. Meanwhile, put the fish in a microwaveable dish, dot with butter, cover, then microwave on high for 3-4 mins.
2 Drain the potatoes a
