All the following come in under £5 and feed approx 2 adults and 2 children
HAMBURGERS
Makes 4-6 medium burgers hamburgers
1 medium courgette, grated
400g lean mince meat
2 garlic cloves, peeled and grated
1 teaspoon dried oregano
1 teaspoon tomato paste
8 mozzarella balls
sunflower oil for frying
Lettuce, tomatoes and burger buns to serve
Place the courgette, mince meat, garlic, oregano and sun dried tomato paste in a large bowl. Season and mix all the ingredients together.
Divide the mixture into 8 evenly sized balls and flatten with the palm of your hand. Place a mozzarella ball in the middle of each patty and reshape the balls so the cheese is hidden in the middle of the burger.
Brush a large non-stick frying pan with oil and cook the burgers on a low heat for about 5 minutes on each side.
Serve the burgers with buns, lettuce and tomatoes.
Coconut and ginger chicken curry
Ingredients
1 tablespoon coconut or vegetable oil
100g chopped onions
1 garlic clove, crushed
1 tablespoon minced or frozen ginger (or grated fresh)
2 teaspoon garam masala
1 x 400g can coconut milk
500g cooked chicken, shredded
500g mixed peas
4 tbls chopped coriander
In a large pan, heat the oil and add the onion, garlic and ginger. Cook for 5 minutes over a medium heat until all the water has evaporated. Add the garam masala and cook for a further 2 minutes.
Add the coconut milk and bring to a simmer and cook for 5 minutes over a very low heat. Stir in the chicken and vegetables and simmer for a further 5 minutes. Stir in the fresh coriander and serve with rice
FARFALLE WITH A QUICK SAUSAGE, ROSEMARY AND TOMATO SAUCE
Ingredients
2 tablespoon olive oil
400g sausage meat
1 large sprig rosemary
2 x 400g chopped tomatoes
50g olives, roughly chopped
400g farfalle pasta
2 tablespoon Parmesan cheese, grated
Warm the oil in a large frying pan over a medium heat. Add the sausage meat and break up with a fork. Cook until browned for about 5-7 minutes.
Add the garlic and rosemary and cook for a further 1 minutes. Pour in the chopped tomatoes and bring to the boil.
Meanwhile cook the pasta in a large pan of salted water for 10 minutes or according to packet instruction. Drain, reserving a little of the pasta water.
Stir the sauce into the pasta and served with grated Parmesan.
LAMB KOFTAS
Ingredients
500g lamb mince
1 teaspoon Ras el Hanout
1 onion, peeled and grated
2 garlic cloves, grated
2 tablespoon fresh mint, finely chopped
2 tablespoon fresh coriander, finely chopped
4 small pitta bread
½ cucumber
Yoghurt dip
200ml natural yoghurt
1 clove garlic, minced
1 tablespoon fresh, frozen or dried mint, finely chopped
½ tsp honey
Mix all the ingredients together in a large bowl. Divide into 8 patties. Refrigerate for 30 minutes.
Meanwhile, mix the yoghurt with the garlic, mint and honey and set aside.
You can either cook the koftas on a griddle pan or under a pre-heated grill for 5 minutes each side.
Serve with warmed pitta bread, yoghurt dip and cucumber slices.