20 budget meal ideas
Tomato soup with tear & share cheesy bread
■ Serves 4 ■ Prep 10 mins ■ Cook 30 mins
25g garlic butter
1 tsp dried oregano
1 onion, chopped
1 carrot, chopped
2 x 400g cans plum tomatoes
1 vegetable stock cube
100g half-fat crème fraîche pinch of sugar (optional) tear & share cheesy bread, to serve, (see below)
1 Heat the garlic butter in a pan until foaming. Add the onion and carrot and cook until softened. Pour in the tomatoes, crumble over the stock cube, add the oregano and simmer for about 20 mins, then stir in the crème fraîche. Blitz using a hand blender and season – it may need a pinch of sugar if it tastes slightly acidic. Add enough boiling water to make a good soup consistency. Serve with some slices of cheesy bread, below.
PER SERVING (including the bread) 786 kcals, fat 46g, saturates 26g, carbs 67g, sugars 12g, fibre 6g, protein 28g, salt 3.8g
Perfect for sharing
TEAR & SHARE CHEESY BREAD
Heat the oven to 200C/180C fan/gas 6. Make up a 500g pack ciabatta bread mix following pack instructions, then roll out to a 30cm x 40cm rectangle. Spread over 75g garlic butter and 1 tsp dried oregano, then sprinkle with 175g grated cheddar, or vegetarian alternative and roll up like a swiss roll. Cut into eight and transfer to a greased, round 23cm tin and arrange seven slices round the sides and one in the centre. Brush with any leftover butter. Cover and leave in a warm place to puff up. Once doubled in size, bake for 25-30 mins. Serves 4.
Lemon, chilli & anchovy spaghetti
■ Serves 4 ■ Prep 20 mins ■ Cook 10 mins
120ml extra virgin olive oil
3 large garlic cloves
350g spaghetti, bucatini or linguine
1-2 red chillies (to taste), deseeded and finely chopped
8 anchovy fillets, finely chopped small bunch of parsley, finely chopped
1 large lemon, zested and juiced
large handful (about
