MEALS FOR UNDER £ 10

Even if you’re not vegetarian, we reckon you’ll love this simple dish. It’s really easy to make and fairly quick, too, which makes it a perfect midweek tea.

We love it served piping hot, with crusty bread and plenty of butter. But, if you have any leftovers, you can serve it cold the next day for lunch with a salad – much better than a boring sandwich!

Thanks to Aldi for this week’s recipe.

You’ll need:

800g carrots 1 large onion 1 Quixo vegetable stock cube 3 medium eggs 120g creme fraiche 70g medium cheddar cheese, grated 3 heaped tsps freshly chopped coriander 30ml solesta sunflower oil

Method:

1. Preheat the oven to 180C/160C fan/gas mark 4/350F.

2. Peel and grate the carrots, then peel and finely chop the onion.

3. Dissolve the stock cube in 300ml of boiling water.

4. In a large pan, saute the onion in the oil on a gentle heat for five minutes.

5. Add the carrots and stock to the pan and season with salt and black pepper.

6. Keep stirring until the liquid disappears and the carrots are “dry”. Transfer to a bowl to cool.

7. Meanwhile, beat the eggs with the creme fraiche and cheese.

8. Pour the eggs over the carrot mixture, add the chopped coriander and stir. Transfer into an ovenproof dish.

9. Bake in the oven for 20 minutes.