JUST 5 IN­GRE­DI­ENTS

Easy Cook - - CONTENTS -

Less shop­ping, less money, less fuss

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.

1 POR­TION 99p 1 POR­TION £1.23

Choose chicken breasts with plenty of Õ LÀ i Ã Ì V Ì> Ì i ÃÌÕvw }° v iViÃÃ>ÀÞ] Þ Õ V> ÃiVÕÀi Ì i w } with a cou­ple of cock­tail sticks. TIP 1 POR­TION £1.60

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