Quick and easy meals for under £5
June has been Money Advice month here at Equity and we have been providing customers with ways to budget and manage their outgoings. We’ve added some recipes below that cost under £5 to prepare.
Italian veggie cottage pie
Prep: 10 mins • Cook: 30 mins
An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper.
Read more at www.bbcgoodfood.com
- 4 tbsp olive oil
- 2 aubergines, cut into chunks
- 2 large garlic cloves, crushed
- 16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
- 2 tsp dried oregano
- 400g spinach, washed
- 50g plain flour
- 400ml milk
- 125g cheddar, grated, plus extra to top
- 800g ready-made mashed potato (fresh not frozen)
- Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
- Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
- Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.
Spaghetti carbonara recipe
Prep: 5 mins • Cook: 10 mins
Spaghetti carbonara recipe is a classicItalian dishwhich makes for a brilliant mid-week dinner. It’s quick and easy to make with egg, Parmesan and plenty of pancetta.
Read more at www.goodtoknow.co.uk
- 175g spaghetti or linguine
- 65g diced pancetta, or smoked streaky bacon, snipped
- 1 tsp olive oil
- 1 garlic clove, crushed
- 1 egg, plus 2 yolks
- 25g Parmesan, grated
- Boil the pasta in a large pan of boiling salted water.
- Add oil to a frying pan and fry pancetta for a few minutes until golden and crisp. Add garlic, fry for 1 minute, then turn off the heat.
- Lightly whisk egg and yolks with most of the Parmesan and some salt and pepper (reserve a little to garnish).
- Drain pasta, reserving a little of the cooking water.
- Add eggs and 1 tbsp cooking water to the pasta, then mix until pasta is coated and creamy. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.
Top tip for making Spaghetti carbonara
If you don't have pancetta in the fridge or can't seem to find it in the supermarket, use bacon instead. It works just as good and is cheaper too!