Super savers

20low-cost meal ideas

Minced lamb skewers

■ Serves 4 ■ Prep 15 mins

■ Cook 20 mins before cooking

500g pack lean minced lamb
1 onion, finely chopped
3 tbsp curry paste (we used korma)
small bunch of coriander, chopped
150ml pot fat-free yogurt
2 tbsp chopped mint
1 garlic clove, crushed
2 naan
120g bag salad

1Heat the oven to 220C/200C fan/gas 7. In a medium bowl, combine the lamb, onion, curry paste and most of the coriander with some seasoning. Press 2-3 tbsp of the lamb mixture around wooden skewers to make kebabs and transfer to a baking tray.

2Cook for 15-20 mins until cooked through. Mix the yogurt, mint and garlic in a bowl. Warm the breads following pack instructions and serve with the salad, remaining coriander, lamb skewers and yogurt dip.

PER SERVING 465 kcals, fat 23g, saturates 10g, carbs 36g, sugars 7g, fibre 2g, protein 31g, salt 1.7g

Puy lentil, spiced roast carrot & feta salad

■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots, peeled, halved and
cut into batons
1 tbsp clear honey
250g pouch cooked puy lentils (or
canned, drained and rinsed)
1 red onion, finely sliced
½ lemon, juiced
large handful of mint leaves, roughly
chopped
100g lamb’s lettuce
85g feta or vegetarian alternative,
crumbled

1Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.

2Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.

3Toss the lentils with the mint and lamb’s lettuce. Lay the warm spiced carrots on top and scatter with feta.

PER SERVING 272 kcals, fat 12g, saturates 4g, carbs 31g, sugars 15g, fibre 8g, protein 13g, salt 1.3g

Penne with chorizo & broccoli

■ Serves 4 ■ Prep 5 mins ■ Cook 20 mins

400g penne
small head broccoli, broken into
small florets
200g cooking chorizo, diced
2 garlic cloves, crushed
1 tbsp fennel seeds
200g low-fat soft cheese with
garlic & herbs
rocket leaves and parmesan, to
serve (optional)

1Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the water.

2Meanwhile, fry the chorizo in