JUST 5 INGREDIENTS

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Hot cheesy potatoes with broccoli

Serves 4 Prep 5 mins Cook 20 mins £1.04 a portion 300 kcals, 18g fat, 6g sat. fat, 3g sugar

600g new potatoes, thickly sliced 200g tenderstem broccoli 4 tbsp olive oil juice 1 lemon 4 slices vegetarian goat’s cheese,

from a log

Steam the potatoes for 10-12 mins until just cooked. Add the broccoli, then cook for 5 mins until tender. While the veg is cooking, mix the oil, lemon juice and some seasoning together in a large bowl. When the veg are ready, tip them into the dressing, toss together, then pile onto plates. Top each pile with goat’s cheese.

Chunky chicken hotpot

Serves 4 Prep 5 mins Cook 15 mins £1.98 a portion 332 kcals, 10g fat, 3g sat. fat, 14g sugar

700ml hot chicken stock 4 skinless chicken breasts 100g smoked streaky bacon, chopped half a small savoy cabbage, cut into

4 wedges 6 carrots, peeled and cut into large

chunks

Pour the stock into the base of a metal steamer, then add the chicken and bacon. Sit the cabbage and carrots in the first tier above stock. Simmer everything for 15 mins until the chicken is cooked, the cabbage has wilted and the carrots are tender. Divide the cabbage, chicken and carrots between 4 bowls, then ladle over the stock and bacon pieces. You could also slice the chicken breasts into two pieces. FOR A FISH VERSION…

Chunky haddock & potato hotpot

Steam the wedges of cabbage with the bacon and a handful sliced new potatoes, with their skins on, over 750ml vegetable stock for 10 mins. Ƃ`` { Ý £ää} w iÌà skinless smoked haddock and continue to steam for 5 mins until the haddock is just cooked.