Seven Family Meals for £10 with Chef Dan

In the busy world we live in – especially right now – what’s for dinner isn’t always at the top of our list, which can often lead to a bit of head scratching when we get hungry. If you’re constantly finding yourself throwing food away, taking the time to plan a few days – or maybe even a week – ahead can help. Dan is the wonderful chef at our Store Support Centre who took on the challenge to whip up seven meals for a family of four with just a £10 budget. These delicious meals are wholesome, easy to make and affordable, not to mention they will help avoid food wastage and the unwanted stress of mealtime madness. Check out the six recipes below and remember, there are enough ingredients to make a mouth-watering egg, sausage and chips dinner too!

Cheese and onion tart

What you will need

Equipment

·       Weighing scales

·       Frying pan

·       Quiche tin

·       Chopping board

·       Knife

·       Fork

Ingredients

·       200g plain flour extra for dusting

·       Pinch salt

·       85g margarine plus extra for greasing tin

·       Cold water                                                       

·       6 eggs

·       ½ onion finely sliced

·       100g grated cheese 

Method

1.     Preheat oven to 170c or gas mark 4.

2.     In a bowl, combine flour and margarine using a spoon until they look like breadcrumbs.

3.     Add a little water to the mix using a knife and gently bring the dough together.

4.     Mould the mixture into a ball with your hands.

5.     Allow it to rest for 10 minutes. Meanwhile, take a saucepan and gently fry the onions until soft before setting aside to cool slightly.

6.     Dust a worktop with flour and roll out pastry until 5mm thick and place in a greased tart tin.

7.     Cook in the oven for 15 minutes. 

8.     Carefully remove from the oven and in a clean bowl, mix together eggs, cheese, onions, and season. Sprinkle extra cheese on top.

9.     Place into tart case and cook for a further 20 minutes.

Chicken fried rice

What you will need

Equipment

·       Saucepan

·       Frying pan

·       Weighing scales

·       Chopping board

·       Knife

Ingredients

·       500g cooked and shredded chicken thighs

·       1 sliced onion

·       200g frozen peas

·       1 pouch stir fry sauce (your choice)

·       300g long grain rice

Method

1.    Wash the rice in a sieve under cold water until the water runs clear, then add to your saucepan.

2.    Fill the saucepan with water until it’s an inch above the rice and bring to boil.

3.    Turn down the temperature and cover, allowing to simmer until the water is absorbed and rice is cooked. Turn off and leave covered.

4.    In a frying pan or wok, heat a little oil and add the onions and peas. Stir fry until the peas are defrosted.

5.    Add rice and shredded chicken to the pan and stir fry until rice starts to crisp a little and the chicken is hot.

6.     Stir through the sauce and serve.

Chicken hash with fried egg: serves 4

What you will need

Equipment

·       Vegetable peeler

·       Frying pan

·       Chopping board

·       Knife

Ingredients

·       4 eggs

·       500g cooked and cooled chicken thighs

·       1 finely sliced onion

·       4 potatoes cut into cubes

·       Salt and pepper

Method

1.     Finely slice the cooked chicken thigh meat and skin together.

2.     Place the potatoes into a saucepan and cover with water before boiling until tender.

3.     In a frying pan add oil and fry onion for 3 minutes.

4.     Add the potatoes and fry for a few minutes until the sides are starting to colour.

5.     Pop the cooked chicken and seasoning into the pan and cook for a few minutes before transferring to a dish.

6.     Place under a grill until a little crusty.

7.     Fry eggs and place on top of finished hash.

Cream sausage pasta bake

What you will need

Equipment

·       Weighing scales

·       Saucepan

·       Tin opener

·       Large oven dish

·       Chopping board

Ingredients

·       6 cooked and sliced sausages

·       240g pasta

·       1 tin chopped tomatoes with herbs

·       20g grated cheese

·       80g garden peas

·       ½ finely sliced onion

·       1 tin of mushroom soup

Method

1.     Preheat oven to 175c or gas mark 4.

2.     Cook your pasta by following the instructions on the packet, then drain and set to one side.

3.     In another saucepan lightly fry the onion until soft.

4.     Add the chopped tomatoes, mushroom soup, sausages, and peas and stir frequently over a medium heat until combined.

5.     Put the cooled pasta into the saucepan, then transfer to an ovenproof dish.

6.     Top with cheese and transfer to the oven for 20/25 minutes or until the dish is piping hot and the cheese is melted.

Flatbread pizza serves 4

What you will need

Equipment

·       Weighing scales

·       Mixing bowls

·       Spoon

·       Measuring jug

Ingredients

·       250g plain flour plus extra for dusting

·       Salt and pepper

·       30ml oil

·       150-200ml warm water

·       1 tin chopped tomatoes with herbs

·       100g grated cheese

Method

1.     For the flatbreads, sieve the flour into a mixing bowl and season with salt and pepper.

2.     Add the oil and warm water- starting with 150ml and adding more if needed to form a thick dough.

3.     Knead the dough on a floured surface for a few minutes or until slightly elastic and cover with cling film. Leave to rest for 10 minutes.

4.     Using a fork, slightly mash the tomatoes into a rough sauce.

5.     Preheat the oven to the highest setting and place a non-stick baking tray in the oven to heat.

6.     Divide the flatbread dough into 4 and roll out on a floured surface until 5mm thick.

7.     Lightly oil the heated baking tray and place the flatbread pizza bases on top.

8.     Cook in the oven for 2-3 minutes (You might need to cook in batches if there isn’t enough room).

9.     Turn over the flatbreads, spread evenly with tomato sauce and cheese, season with salt and pepper and cook in oven for a further 6-7minutes or until base is cooked.

Spanish tortilla

What you will need

Equipment

·       Frying pan

·       Knife

·       Chopping board

·       Mixing bowl

·       Vegetable peeler

Ingredients

·       1 thinly sliced onion

·       5 eggs, beaten

·       400g peeled potatoes cut into 1cm slices

·       100g frozen peas

·       Salt and pepper

·       25ml water

·       1tbsp mixed herbs (optional)

Method

1.     Heat a little oil in a large frying pan, add the onions and fry for 5 minutes.

2.     On a low heat, cook the potatoes, salt, pepper and water for 15-20 minutes or until the potatoes are cooked through. Then add the peas and recover for 5 minutes.

3.     Take off the heat and place contents in a mixing bowl. Wipe the pan clean.

4.     Mix eggs with the cooked mixture, add some more oil to the pan and gently pour the mixture into it.

5.     Sprinkle with herbs and cook on a medium heat until the sides and top has just set and the base is golden brown.

6.     When the middle is set slide carefully on to a plate, put the pan on top of the plate and flip over, cook for a further 3-4 minutes.

7.     Slide the Spanish tortilla onto the plate and serve.