Feed a crowd

P R A W N C O C K TA I L P L AT T E R

Serves 6 Takes 15 mins Cost per serve £1.60

To make this even speedier, swap the homemade sauce for Tesco Finest Marie Rose sauce, and use a pack of ready-made garlic and herb croutons.

170g white bread, sliced into 2cm cubes 2 tbsp olive oil ½ tsp mixed dried herbs ⅛ tsp garlic powder 100g lighter mayonnaise 30g tomato ketchup ¼ tsp paprika 1 lemon, sliced into 8 wedges 250g pack Bay Fishmongers cold water prawns, defrosted and drained 2-pack Little Gem lettuce, separated into leaves 225g pack Tesco Finest cooked king prawns, defrosted and drained ½ tsp cayenne pepper, to serve

1 Preheat the oven to gas 4, 180°C, fan 160°C. Toss the bread, oil, herbs, garlic and some seasoning in a mixing bowl to coat. Spread onto a baking sheet in a single layer and bake for 5-7 mins, turning halfway, until golden. 2 Mix the mayonnaise, ketchup, paprika and the juice of 2 lemon wedges in a bowl to combine. Stir through the cold water prawns and season to taste. 3 Arrange the salad leaves in a single layer on a serving platter and spoon over the prawn cocktail. Top with the king prawns and croutons. Serve sprinkled with cayenne pepper and with the remaining lemon wedges on the side.

Each serving contains

Energy Fat Saturates

Sugars Salt 789kJ 189kcal 10g 1g 3g 1.4g 9% 14% 6% 3% 24%

of the reference intake. See page 97. Carbohydrate 9g Protein 15g Fibre 1g High in protein; source of vitamin E

L E F T O V E R S L A S A G N E

Serves 6 Takes 45 mins Cost per serve £2.08

We’ve used fresh lasagne sheets to cut the cooking time, but you can also use dried. This recipe gives a starring role to leftovers – use whatever roasted meat and veg you have to bring costs down.

1 tbsp olive oil 200g cooked green vegetables (we used broccoli), finely chopped 100g cooked Brussels sprouts, finely sliced 250g pack baby leaf spinach 350g roast turkey breast, shredded into small pieces or roughly chopped 100ml leftover gravy 500g jar onion and garlic pasta sauce 250g tub ricotta, drained 150g reduced-fat soft cheese 1 egg 50ml milk 45g Parmesan, finely grated 350g fresh lasagne sheets 10g fresh basil leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a medium-high heat and add the green veg and sprouts. Cook for 2 mins or until warmed through. Add the spinach, turkey, gravy and pasta sauce; bring to a simmer. Season to taste and remove from the heat. 2 Meanwhile, mix the ricotta, soft cheese, egg, milk and 15g Parmesan in a bowl; set aside. 3 Spoon ⅓ of the tomato sauce into a rectangular oven dish (about 26 x 20cm) and cover with a layer of lasagne sheets. Add another ⅓ of the tomatoturkey sauce and cover with ⅓ of the cheese sauce. Repeat with another layer of lasagne sheets, the remaining tomato sauce and ⅓ of the cheese sauce. 4 Top with another layer of lasagne sheets and the remaining cheese sauce, then top with the basil leaves. Scatter over the remaining Parmesan and bake for 25-30 mins until golden.

Each serving contains

Energy Fat Saturates

Sugars Salt 2026kJ 482kcal 16g 7g 9g 1.2g 24% 23% 37% 10% 20%

of the reference intake. See page 97. Carbohydrate 42g Protein 39g Fibre 5g

Turnleftovers into somethingnew

79p

PER SERVE

Atapasfeastthat’s ideal forNYE...

…oraWorld Cup party

RECIPES POPPY MAHON, EMMA JANE FROST PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

C H O R I Z O & C H I C K P E A S I N R E D W I N E

Serves 6 Takes 10 mins Cost per serve 79p

1 tbsp olive oil 225g pack Tesco Finest chorizo, thinly sliced on the diagonal 400g tin chickpeas, drained 200ml red wine 4 tbsp honey or maple syrup 10g fresh rosemary, leaves chopped crusty bread, to serve (optional)

1 Heat the oil in a frying pan over a medium heat. Fry the chorizo for 2-3 mins, turning occasionally. Add the chickpeas and cook for 2 mins, stirring occasionally. 2 Add 100ml wine, then increase the heat to high and stir until the wine reduces by half. Add the remaining wine and stir until it reduces by half again and becomes syrupy. 3 Add the honey and cook for 1 min, stirring to coat the chorizo and chickpeas. Stir in the rosemary and serve with crusty bread, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1248kJ 300kcal 19g 6g 8g 1.5g 15% 26% 30% 9% 25%

of the reference intake. See page 97. Carbohydrate 14g Protein 11g Fibre 4g

C H E E S Y G R E E N S T O R T I L L A

Serves 6 Takes 25 mins Cost per serve 80p

Make ahead and keep in an airtight container in the fridge for 24 hrs. Reheat at gas 6, 200°C, fan 180°C for 10 mins.

2 tbsp olive oil 1 large onion, cut into slim wedges 300g frozen bean and pea mix 120g Manchego, rind removed, or mild Cheddar, cut into chunks 6 large eggs ½ tsp paprika 1 tbsp 4-seed mix, toasted 15g fresh fat-leaf parsley, chopped 1 Heat the oil in a 23cm frying pan over a low heat. Fry the onion for 10 mins until softened. Preheat the grill to medium. 2 Blanch the bean mix for 2 mins. Drain and add to the onion. Turn the heat to high, toss and cook for 3 mins. Remove from the heat and mix the cheese in well. 3 Meanwhile, beat the eggs in a jug, add the paprika and season well. Pour the eggs over the veg, then gently shake the pan to level. Cook for 3-4 mins over a medium heat until the base is set, then grill for 3-5 mins until set and golden. 4 Cut the tortilla into 12 wedges and arrange on a serving board. Mix the parsley into the toasted seeds and scatter over the wedges to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 1211kJ 291kcal 20g 8g 4g 0.8g 15% 28% 38% 5% 13%

of the reference intake. See page 97. Carbohydrate 10g Protein 17g Fibre 5g

P ATATA S B R A V A S

Serves 6 Takes 35 mins Cost per serve 34p

This recipe is great for using up leftover roast potatoes. Roughly chop, then fry to reheat.

800g pack frozen roast potatoes 3 tbsp olive oil 4 tbsp frozen diced onion 1 tsp dried rosemary 1 tsp smoked paprika ½ tsp ancho chilli fakes or crushed chillies 1 garlic clove 400g tin chopped tomatoes 1 tbsp tomato purée 2 tbsp extra-virgin olive oil, to drizzle 5g fresh fat-leaf parsley, chopped aïoli, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Roast the potatoes on a tray for 15 mins. Roughly chop, then return to the oven for 15 mins. 2 Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 3-4 mins. Add the rosemary, paprika, chilli and garlic; cook for 1 min. Add the tomatoes and tomato purée. Cook for 2-3 mins over a high heat, stirring, until reduced a little and thick. 3 Toss the potatoes into the sauce and put in a serving dish. Drizzle with the oil, sprinkle with the parsley and serve with the aïoli, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 1311kJ 311kcal 17g 2g 4g 0.5g 16% 25% 12% 4% 8%

of the reference intake. See page 97. Carbohydrate 34g Protein 3g Fibre 4g 1 of your 5-a-day; low in salt

P A N C O N T O M AT E

Serves 6 Takes 20 mins Cost per serve 53p

500g pack tomatoes on the vine ½ tsp sea salt fakes 6 slices ciabatta 4 tbsp extra-virgin olive oil 2 garlic cloves, thinly sliced 10g fresh chopped parsley (optional)

1 Stand a grater inside a bowl and grate the tomatoes, discarding the leftover skin. Spoon into a sieve set over a bowl. Stir in the salt and leave for 15 mins, stirring occasionally, so the juice strains through. Preheat the grill to high. 2 Put the ciabatta on a foil-lined grill rack and brush with half the oil. Toast for 30 secs, then turn over and scatter over half the garlic; season. Grill for 30 secs until golden. 3 Put the tomato pulp in a bowl, discarding the juice, then season well with pepper and stir in the remaining oil and garlic. 4 Serve the warm ciabatta with the tomato spooned over and scatter with fresh parsley, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 666kJ 160kcal 11g 2g 3g 0.2g 8% 16% 8% 3% 4%

of the reference intake. See page 97. Carbohydrate 12g Protein 3g Fibre 1g Low in salt; source of vitamin C