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These meals can be served straight away, or freeze half for another day – simple, economical and will help cut food waste
Chicken pizza involtini
Serves: 4 (plus extra to freeze); Takes: 50min
Cost per serving: £2.03
□ 1tbsp olive oil
□ 2 garlic cloves, crushed
□ 2 x 400g can chopped tomatoes
□ 1 vegetable stock cube, crumbled
□ 2tbsp tomato purée
□ 1tsp sugar
□ 1tbsp olive oil
□ 4 chicken breast fillets
□ 150g pepperoni
□ 150g mozzarella, grated
□ Salt and freshly ground black pepper
□ Fresh basil, to garnish (optional)
1 Heat the oil on a saucepan over a medium heat. Cook the garlic for 1min. Add the tomatoes, stock cube, tomato purée and sugar, then bring to the boil. Reduce the heat and cook, uncovered, for 5min, stirring occasionally. Remove from the heat and use a stick blender to blitz until smooth. Spoon 300ml of the tomato sauce into a bowl and leave to cool. (See To freeze, right.)
2 Preheat the oven to 180°C (fan 160°C, gas 4). Using a sharp knife, cut a slit in one side of each chicken breast fillet. Arrange the pepperoni slices and half the cheese inside each. Season with salt and pepper.
3 Pour the remaining pasta sauce from the pan into the base of a large casserole dish. Arrange the chicken, slit slide down, in the sauce. Bake, covered, for 25-30min. Uncover and sprinkle over the remaining cheese. Bake for 10min or until golden. Season, then garnish the chicken with basil, if using, and serve with roasted new potatoes, if liked.
Beef &mushroom ragu
Cost per serving: £2.17
Serves: 4 (or 2 if freezing half)
Takes: 1hr
□ 2tbsp olive oil
□ 500g button mushrooms, sliced
□ 1 onion, chopped
□ 2 garlic cloves, chopped
□ ½tsp dried oregano
□ 2tbsp tomato purée
□ 500g beef mince
□ 180ml red wine
□ 400g can chopped tomatoes
□ 2tsp sugar
□ Salt and freshly ground black pepper
□ 250g pappardelle or tagliatelle
□ 25g Parmesan, finely grated
□ Fresh basil, to garnish (optional)
1 Heat 1tbsp of the oil in a large saucepan over a high heat. Cook the mushrooms, in batches, for 3-4min, stirring, until browned. Remove from the pan.
2 Heat the remaining oil in the same pan. Cook the onion and garlic for 3-4min, stirring often, until softened. Add the oregano and tomato purée and cook fo
