We know how it feels – it is dark, it is cold and when you get home after work all you want is a warm meal and some family time. We went out there are found some hearty winter recipes that can be made at less than £2 per portion so that you don’t have to worry about what to make for dinner.
Pork Chops and Oriental Slaw
Servings – 4
Price per serving – £1.60
- 1 cup rice
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 5 tablespoons cooking oil
- salt and black pepper
- 1/2 small head of cabbage, thinly sliced (about 4 cups)
- 2 spring onions, thinly sliced
- 2 carrots, coarsely grated
- 2 large eggs, beaten
- 1 cup bread crumbs
- 4 thin pork chops (about 1 pound total)
- 1/4 cup fresh coriander leaves
- Cook the rice according to the package directions.
- Combine the lime juice, soy sauce, sugar, 3 tablespoons of the oil, and ¼ teaspoon salt in a medium bowl. Add the cabbage, spring onions, and carrots and toss to combine. Let sit, stirring occasionally, until slightly softened, at least 10 minutes.
- Meanwhile, place the eggs and bread crumbs in separate shallow bowls. Season the pork with ¼ teaspoon each salt and pepper. Coat in the eggs and then the bread crumbs, pressing gently to help them adhere.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Working in 2 batches, cook the pork until golden and cooked through, 2 to 3 minutes per side; slice.
- Serve the pork with the rice and slaw and sprinkle with the coriander.
Hearty White Chicken Chili
Servings – 4
Price per serving – £1.75
- 1 cup rice
- 3 tablespoons olive oil
- 2 medium onions, diced (about 1 3/4 cups)
- 4 garlic cloves, minced
- 1 pound ground or finely diced chicken (alternatively, you can use leftover chicken or turkey for this recipe)
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 3 cans cannellini beans
- 3 cups chicken broth
- 1 can sweetcorn
- Diced chilies, salt and pepper to taste
- Put a large pot over medium-high heat for a few minutes, then add the onions and garlic.
- Stir until the onions just start to become translucent, then add the chicken, cumin, oregano, cayenne pepper and optional jalapeños.
- Stirring regularly, cook until the chicken is cooked through (about five minutes if ground or finely diced), then add the remaining ingredients, wait for it to return to a boil and reduce the heat to medium.
- Let everything simmer for 15 minutes, stirring regularly.
- Serve with rice
Sweet potato, chickpea & spinach curry
Servings – 4
Price per serving £1.56
- 1 cup rice
- olive oil
- 2 red onions
- Rogan josh sauce
- 1 fresh red chilli
- 3cm piece of ginger
- 1 bunch of fresh coriander
- 3 sweet potatoes
- 1 x 400 g tin chickpeas
- 1 x 400g tin chopped tomatoes
- 1 x 400 ml tin coconut milk
- 400 g spinach
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with rice, if you like.
Molten Chocolate-Nutella Pudding Cakes
Servings – 6
Price per serving – £1.05
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 100g plain chocolate, finely chopped
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons Nutella
- Preheat oven to 170ºC. Mist 6 ramekins with cooking spray. Place a roasting pan in oven; pour in 1/2 inch of hot water.
- In a bowl, whisk flour, cocoa and baking powder.
- Combine chocolate and butter in a microwave-safe bowl; cook on high, stirring once or twice, until almost melted, 1 to 2 minutes. Whisk until smooth.
- In a bowl, with an electric mixer on medium-high speed, beat eggs, vanilla, sugar and salt until pale yellow, about 5 minutes. Beat in melted chocolate mixture. Stir in flour mixture. Spoon half of batter into ramekins. Drop 1 Tbsp. of Nutella into center of each. Cover with remaining batter.
- Transfer ramekins to roasting pan. Bake until cakes have risen and are cracked on top, about 30 minutes. Let cool for 5 minutes. Serve warm.
*All pricing calculated assuming you already have the following items: Sunflower Oil, Salt, Pepper, Selection of dried herbs and spices – oregano, chilli powder, cayenne pepper, ground cumin, Stock cubes, Rice, Sugar, Soy Sauce, Flour, Bread Crumbs, Butter, Eggs, Milk, Garlic.