We’ve picked out five easy meals that will feed you and three mates for a fiver. They’re a tasty way to catch up with your friends before heading out and will see you dancing the night away rather than ending up at home early doors.
Sausage & Sweet Potato Frittata
Serves 4 for £5
495 calories
- 454g pack of sausages
- 1 sweet potato thinly, sliced
- 1 medium red onion, sliced
- 50g baby spinach leaves
- 8 large eggs
- Fry sausages until cooked and cut into slices
- Stir fry sweet potato and red onion for 10-12 minutes and then stir in the spinach for a few seconds. Return sausages to pan and preheat the grill.
- Beat eggs, season and pour into pan. Cook for five minutes, then place pan under grill until the top is lightly browned.
Salmon & Courgette Pasta
Serves 4 for £4.12
530 calories
- 400g pasta
- 550g courgettes
- 300ml crème fraîche
- 120g smoked salmon trimmings
- 1 lemon
- Boil the pasta for eight minutes.
- Thinly slice the courgettes, then add to the pasta and cook for a further five minutes.
- Drain the pasta and courgettes, then stir through the crème fraîche and salmon trimmings.
- Sprinkle with the juice of the lemon and season.
Turkey burgers
Serves 4 for £4.93
490 calories
- 675g of turkey mince
- 1 small red onion chopped
- Small handful of fresh thyme
- Tsp of lime juice
- 2 sweet potatoes
- Preheat oven to 180ºC
- Mix ingredients together with 1tsbsp of olive oil. Cover and leave flavour to infuse
- Cut sweet potatoes into wedges and bake for 35 minutes
- Divide burger mixture into 8 burgers and fry for approximately 10 minutes.
Goat’s Cheese and Spinach Pizza
Serves 4 for £4.59
425 calories
- 2 small onions, sliced
- 1 pack of baby spinach
- 2 pizza bases
- 100g of goats cheese
- 2 tomatoes
- Preheat oven to 220ºC
- Fry onions until soft and wilt the spinach
- Top the pizza bases with the onions, spinach, crumbled goats cheese and tomatoes. Drizzle with olive oil and bake for 20-25 minutes.
Honey Roasted Vegetable Risotto
Serves 4 for £5.12
314 calories
- 420g carrots
- 500g parsnips
- 1 tablespoon honey
- 1 onion chopped
- 300g risotto rice
- 1 vegetable stock cube
- 2 tablespoons chopped rosemary
- 40g parmesan
- Preheat oven to 220ºC
- Cut carrots and parsnips and toss with 1 tablespoon of the olive oil and the honey. Roast for 20-30 minutes.
- Meanwhile, fry the onion in a large deep frying pan until soft. Add the rice and stir well to coat in the onion mixture.
- Make up 1 litre of stock using the stock cube and gradually ladle into the rice. Allow the rice to absorb each ladle, stirring continuously over a medium heat.
- When all the stock has been added, fold the cooked vegetables into the risotto with the rosemary and Parmesan cheese.