10 Super Tasty & Easy Meals All Under £1.00 a Serving

Here we have some nice and simple but tasty recipes which come in at under £1.00 a serving, we will give you an idea of the cost of ingredients for each of the recipes which you can use as a guide, and of course if you do want to swap out some items feel free. We have also assumed that you have some of the basics in the cupboard too, such as flour, salt butter, milk, soy sauce, dried herbs, stock cubes; all the recipes can serve four people.

Source Good to Know

Super Sausage and Potato Casserole

Sausage-and-potato-casserole-14K

Cost £2.60 (Tesco)

Items to buy: Onion 17p, New potatoes 72p, Green pepper 80p, Value pork sausages (8 pack) 50p, Value pasta sauce (440g) 33p

Ingredients

  • 1tbsp oil
  • 500g new potatoes, halved
  • 454g pack sausages
  • 1 onion, sliced (200g)
  • 1 green pepper, diced (170g)
  • 340g jar tomato pasta sauce

Method

  1. Heat the oil in a large frying pan and fry the potatoes and sausages for 5 mins.
  2. Add the onion and pepper and cook for a further 5 mins, turning the sausages occasionally until browned.
  3. Add the pasta sauce, rinse the jar out with a splash of water and add to the pan. Cook, covered for 5 mins.

Belting Bengal Butternut Squash and Chickpea Naan

Cauldron-Indian-Bengal-Butternut-Squash--Chickpea-Naan

Cost: £3.71 (Tesco)

Items: Cauldron Falafels (200g) £1.68, butternut squash 68p, onion 9p, loose ginger 15p, loose chillies 7p, KTC Chick Peas in salted water (400g) 37p, plain mini naan breads (4) 67p

Ingredients

  • 1 pack Cauldron Falafels
  • 3tbsp of oil
  • 1 bay leaf
  • 1tsp cumin seeds
  • 1 green chilli, finely chopped
  • 1 small onion, chopped
  • ½tsp turmeric
  • 2tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1tsp garam masala
  • 2tsp fresh root ginger
  • 300g butternut squash, small dice
  • 200mls boiling water
  • 200g chick peas, drained & rinsed
  • 1tsp black onion seeds
  • Salt & freshly ground black pepper, to taste

Method

  1. Pre heat the oil in a frying pan over a medium heat and add the bay leaf, cumin seeds, chilli & onion and fry for 4 minutes, add the turmeric, ground cumin, coriander, garam masala and ginger and cook for a further minute.
  2. Now add the butternut squash and water. Bring to the boil then reduce the heat and simmer for 15 until the butternut squash is tender, add the onion seeds.
  3. Place the chick peas in a food blender, along with one third of the butternut squash mixture and blend to a paste.
  4. Remove the bay leaf and place into a mixing bowl fold in the chick pea paste, season to taste.
  5. Serve with warm Cauldron Falafels and naan bread

Boozy Beer-Battered Fish and Double-cooked Chips

The-Ultimate-Fish--Chips-2

Cost: £3.76 (Asda)

Items: Chosen by You Cook from Frozen pollock portions (368g) £1.75, Smartprice British small potatoes (1Kg) 69p, Manns original brown ale (500ml) £1 or Smartprice lager (4x440ml) £1, 2 x Smartprice mushy peas (300g) 16p each

Ingredients

  • Oil or dripping, for deep frying

For the chips:

  • 1kg potatoes (preferably Maris Piper), peeled
  • For the batter:
  • 100g self-rising flour
  • 100g cornflour
  • 300ml light ale, well chilled

For the fish:

  • 4 x 150-175g Pollock portions
  • 2tbsp flour, plain or self-raising
  • Mushy peas, to serve

Method

  1. To make the chips, heat oil for frying to 130-140°C. Cut the potatoes into chips and rinse them well. Pat as dry as possible using kitchen towels. Cook the potatoes, in a couple of batches if necessary, for about 10 mins, or until they’re very lightly golden and feel tender almost all the way through. Lift them out of the oil, then spread them out on a tray lined with kitchen towels and leave to cool. They may be refrigerated and kept at this stage for several hours until you’re ready to cook.
  2. To make the batter, mix together the flour and cornflour, season with salt and pepper in a bowl and then lightly whisk in the light ale. Don’t worry if the batter is slightly lumpy, it’s better not to over-mix it.
  3. To prepare the fish, heat the oil to 180-190°C. Spoon the flour on to a plate and season it with salt and pepper. Pat the fish dry on kitchen towels, then dip in the flour to coat, tapping off excess. Dip the fish into the batter to coat it completely and carefully lower into the hot oil, taking care in case it splatters. Cook the fish for 4-5 mins, then turn it over and cook for a further 2-4 mins, until the fish has an even colour. If necessary, cook the fish in two batches and keep the first batch warm while cooking the second. Keep the fish warm while cooking the chips.
  4. Return the chips to the pan, with the oil at 180-190°C, and cook for 4-5 mins or until they’re golden and cooked through. Drain well and serve immediately with fish and hot mushy peas.

Passionate Pasta with Juicy Cherry Tomatoes

ESS.pastawithjuicycherrytom

Cost: £3.05 (Sainsbury’s)

Items: Taste the Difference pennoni pasta (500g) £1.25, cherry tomatoes (335g) £1, fresh basil bunch (28g) 80p

Ingredients

  • 2 garlic cloves, crushed
  • ½ tsp caster sugar
  • 2tsp dried oregano
  • 5tbsp olive oil
  • 1kg cherry tomatoes, halved
  • 30g short pasta shapes
  • 8-9 fresh basil leaves, torn.

Method

  1. Preheat the grill. Combine the garlic sugar and oregano with the olive oil. Place the cherry tomatoes in a shallow roasting tin and drizzle with the oil mixture. Season with plenty of salt and freshly ground black pepper and grill while the pasta cooks.
  2. Cook pasta in plenty of slated boiling water, until ‘al dente’. Drain and return to the pan, off the heat. Stir basil and tomatoes into the pasta. Serve immediately.

Cool Chilli Potato Cakes with Fish Fingers

Chilli-potato-cakes-British-pot

Cost: £3.28 (Morrisons)

Items: Baby potatoes (1kg) 89p, Mature White Cheddar (approx 140g) £1, fresh coriander (31g) 79p, Savers fish fingers (10 per pack – 250g) 60

Ingredients

  • 800g potatoes, diced
  • 1tbsp olive oil
  • 1 red chilli, finely chopped
  • 1tsp smoked paprika
  • 100g Cheddar cheese, grated
  • 2tbsp flour
  • 20g coriander, chopped
  • Oil for shallow frying

Method

  1. Place the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until tender. Drain.
  2. Add the oil to the pan and fry the chilli and paprika for 1 min. Add the remaining ingredients and coarsely mash, season to taste.
  3. Divide into 8 and pat into flat, round cakes.
  4. Heat a little oil in a non-stick frying pan and fry potato cakes in 2 batches for 1-2 mins on each side until golden. Serve with guacamole, tomato salsa and leaf salad for a light lunch or starter.

Humble Ham Bean and Potato Pie

Bean-and-ham-pie

Cost: £3.86 (Asda)

Items: Chosen by You shortcrust pastry mix (450g) 70p, 2 x wafer thin cooked ham (70g) 60p each, Bonduelle cut green beans (200g) 44p, spring onions 49p, Smartprice new potatoes in water (550g) 15p, Extra Special crème fraîche (200ml) 88p

Ingredients

  • 500g pack ready-made shortcrust pastry
  • 300g piece of cooked ham, shredded
  • 200-250g round green beans, trimmed and blanched for 2 mins and cooled
  • 4-6 spring onions, trimmed and finely chopped
  • 300g cooked new potatoes, sliced
  • 1 medium egg
  • 100ml crème fraiche

You will need:

  • 25cm enamel pie plate

Method

  1. Set the oven to 200°C/400°F/Gas Mark 6. Put a baking sheet in the lower half of the oven to heat up.
  2. Take off 200g of the pastry. Knead it lightly into a ball, then roll it out on a floured surface to a circle large enough to line the pie plate. Spread the ham out over the base, then put the beans at various angles over the ham and sprinkle with spring onions. Season well. Arrange the potato slices in one layer all over the top.
  3. Form the other piece of pastry into a ball, then roll out ready to cover the pie filling. Beat the egg, then beat in the crème fraiche and spoon it over the filling. Put the pastry cover on. Seal the edges together well. Trim off excess pastry and crimp the edges. Cut out shapes from the leftover pastry and stick them on the pie with a little water.
  4. Bake the pie for 45-50 mins in the lower half of the oven until the pastry is golden. Leave to cool and serve warm or cold. It slices better cold.

Lip Smacking Lemon Chicken and Potatoes

Lemon-chicken-potatoes

Cost: £3.74 (Asda)

Items: 500g Asli Halal Halal chicken thighs £1.75, Smartprice British small potatoes (1kg) 69p, lemon 30p, Chosen by You freshly frozen sliced green beans (750g) 75p

Ingredients

  • 450g (1lb) baby new potatoes, halved
  • 4 chicken breasts, skin on, halved
  • 55ml (2fl oz) olive oil
  • 1tsp dried oregano
  • 1 lemon, zest and juice
  • 250g pack green beans
  • 75g (3oz) green olives, pitted (optional)

Method

  1. Preheat the grill. Parboil the potatoes for 2 mins until starting to become tender.
  2. Put the chicken in a shallow dish with the potatoes. Cover with the olive oil, oregano, zest and juice. Season and grill for 10 mins.
  3. Blanch the green beans and add them and the olives, if using, to the dish and grill for a further 5 mins.

Perfect Potato and Salmon Fish Cakes

Potato-and-salmon-fish-cakes

Cost: £3.81 (Tesco)

Items: Wild Pacific Pink Salmon (212g) £1.49, Everyday Value roasting potatoes (1kg) £1, fresh flat leaf parsley (31g) 80p, lemon 27p, Everyday Value coleslaw (250g) 25p

Ingredients

  • 500g cold cooked mashed potato
  • 213g can pink salmon, drained, any bones and skin removed
  • 2tbsp chopped fresh parsley
  • Grated zest 1 lemon
  • 2tbsp plain flour
  • 2tbsp vegetable oil

Method

  1. Place the mashed potato in a bowl. Flake the salmon into the potatoes, add the parsley and lemon zest and season with salt and freshly ground pepper. Mix well.
  2. Shape the mixture into 8 small cakes with damp hands. Dust in flour. You can make the fishcakes in advance and chill at this stage until ready to cook
  3. Heat the oil in a non-stick frying pan and fry the fish cakes for 4-5 mins on each side over a medium heat until cooked through. Serve with salad.

Warming Winter Vegetable Soup

winter-soup

Cost: £2.21 (Asda)

Items: Chosen by You casserole mix – frozen (1kg) £1, Smartprice unsmoked streaky bacon (275g) 97p, loose white cabbage 24p

Ingredients

  • 1kg packet frozen winter vegetable mix
  • 8 rashers streaky bacon
  • 100g (31/2oz) ready-shredded cabbage
  • 900ml (11/2 pints) boiling water
  • 2 ham or vegetable stock cubes
  • Salt and freshly ground black pepper

Method

  1. Set the oven to 220°C/425°F/Gas Mark 7.
  2. Tip the vegetables into a roasting tin and cook them for about 45 minutes until they are tender.
  3. Chop the bacon rashers and dry-fry them until crispy. Microwave or steam the cabbage.
  4. Pour the boiling water into the roasting tin and add the stock cubes. Use a stick blender to whizz the vegetables for a few seconds to puree some of them, but leaving some chunky bits. Stir to make sure the stock cubes have dissolved completely and season to taste.
  5. Spoon the soup into bowls and top with cabbage and bacon

Cheeky Courgette Lasagna

Courgette-lasagne

Cost: £3.75 (Tesco)

Items: Everyday Value lasagne sheets (250g) 39p, onion 9p, loose courgettes 72p, Italian ricotta (250g) £1, Counter Pilgrims Choice Vintage Farmhouse Cheddar (approx 100g) 90p, Italian sieved tomato passata (500g) 65p

Ingredients

  • 1 pack fresh egg lasagne sheets
  • 1tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 courgettes, sliced into long strips using a mandolin
  • 250g tub ricotta
  • 50g cheddar
  • 1 jar of passata

Method

  1. Heat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Heat the oil in a large frying pan and fry the onion and garlic for 2-3mins. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Turn off the heat.
  2. In a large baking dish, layer up the lasagne, starting with strips of courgette, then spread the cheese mixture, then pasta sheets, then passata. Repeat and top with remaining ricotta and scatter with the rest of the cheddar. Bake for 15-20mins until the pasta is tender and the cheese is golden.