JUST 5 INGREDIENTS
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Stuffed summer tomatoes
Serves 2 Prep 10 mins Cook 20-25 mins £1.23 a portion 375 kcals, 15g fat, 3g sat. fat, 10g sugar 250g pouch express rice with
mushrooms (Uncle Ben’s or Rizazz) 3 tbsp pesto 4 large tomatoes 2 courgettes 1 tbsp olive oil
Heat oven to 190C/170C fan/gas 5. Mix the mushroom rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
Cut the courgettes into rounds and toss with the remaining pesto and the olive oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender, then serve immediately.
Runner bean & prosciutto pasta
Serves 2 (easily doubled) Prep 10 mins Cook 10-12 mins 99p a portion 459 kcals, 13g fat, 4g sat. fat, 4g sugar 175g tagliatelle 200g runner beans, trimmed and cut into
short lengths 3 slices prosciutto 1 tbsp olive oil 2 rounded tbsp half-fat crème fraîche
Cook the tagliatelle in a large pan of boiling, salted water according to pack instructions. A few mins before the end of the cooking time, add the runner beans.
Meanwhile, cut each slice of prosciutto into 5- 6 pieces. Heat the oil in a frying pan, add the ham, then fry quickly until crisp. Drain the pasta and return to the pan with the crème fraîche, prosciutto, pan juices and plenty of black pepper, tossing everything together until the pasta is well coated.
Spinach & feta stuffed chicken
Serves 4 Prep 10 mins Cook 20-25 mins £1.60 a portion 308 kcals, 18g fat, 5g sat. fat, 1g sugar 4 boneless chicken breasts, skin on 85g frozen leaf spinach, defrosted 85g feta, crumbled 2 tbsp olive oil 2 tbsp pine nuts
Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
2 Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.