Meal Ideas


Cottage cheese frittata with ham and veg

  • 1tsp Lurpak Lighter Slightly Salted Spreadable, plus extra for greasing
  • 1 onion, sliced
  • 100g sliced ham, torn                                                                                                                     
  • 50g frozen peas
  • 75g frozen broccoli florets                                                                                                                     
  • 4 large eggs
  • 300g cottage cheese
  • 50g Asda 50% Less Fat Mature British Cheese, grated
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Cottage cheese frittata with ham and veg


1) Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a round ovenproof dish or pan with a small amount of Lurpak Lighter.

2) In a large frying pan, cook the onion in 1tsp Lurpak Lighter until softened but not browned. Add the ham, peas and broccoli, cooking until everything is heated through.

3) In a large jug, beat the eggs with the cottage cheese. Season with pepper.

4) Tip the ham mixture into the ovenproof dish, then pour over the egg mixture. Sprinkle over the cheese and bake for 20-25 mins, or until the middle has set.

5) Leave to cool for 10 mins, then slice into 6 wedges. Serve warm or cold.

Serves 6                          35mins

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Barbecue bean, kale and sausage casserole


  • 1tsp rapeseed oil
  • 400g pack Asda Reduced Fat Sausages
  • 2 red onions, sliced
  • 1 clove garlic, crushed
  • 1 carrot, peeled and chopped
  • 1 red pepper, deseeded and sliced
  • 415g can Heinz Beanz in Tomato Sauce
  • 400g can chopped tomatoes
  • 1tbsp chipotle paste
  • 1tsp smoked paprika
  • 1tsp Worcestershire sauce
  • 100g kale, washed and sliced
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Barbecue bean, kale and sausage casserole

  • Heat rapeseed oil in a large pan over a medium heat. Add sausages and red onions and fry for 6-8 mins, until browned.

  • Add garlic, carrot and red pepper. Cook for 4 mins until softened, stirring occasionally.

  • Add Heinz Beanz, chopped tomatoes, chipotle paste, smoked paprika and Worcestershire sauce to the pan. Stir to combine.

  • Simmer, uncovered, for 15-20 mins until thick, stirring often. Add kale for the last 5 mins of the cooking time.

Serves 4               35mins

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Sausage plait


  • ⅓ sheet Asda Ready Rolled Puff Pastry
  • 200g Butcher’s Selection British Pork Sausage Meat
  • 1tbsp semi-skimmed milk
  • 1tsp poppy seeds
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Sausage plait

  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Unroll the sheet of puff pastry. Shape the sausage meat into a rectangle the same length and half the width of the pastry sheet. Lay it down the centre of the pastry.

  • Slice the pastry on either side of the meat on an angle into 1.5cm-wide strips. Fold over the meat, alternating sides, to create a plait effect.

  • Brush all over with the milk to glaze and sprinkle over the poppy seeds. Bake for 40 mins or until golden. Slice to serve.

Serves 4                               25mins

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Cod Kedgeree

  • 220g pack Asda 2 Cod Fillets
  • 300ml cold water or semi-skimmed milk
  • 1tbsp rapeseed oil
  • 250g Frozen for Freshness Vegetable Base Mix
  • 2tbsp mild curry powder
  • 2 x 250g packs Asda Golden Veg Micro Rice
  • 1 reduced-salt vegetable stock cube, made up to 300ml
  • 2 x 160g Asda Steam Bags Carrots, Peas & Sweetcorn (from 4-pack)
  • 2 medium eggs (optional)                                                                                                                       
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Cod Kegeree

Method  - Serves 4                     25mins

Put the cod into a deep-sided frying pan and cover with the cold water or milk. Bring to a simmer for 5 mins, until cooked through. Drain the fish, discarding the cooking liquid, and set aside to cool.

Heat the oil in a large pan over a medium setting. Add the vegetable base mix and cook for 5-6 mins, until beginning to colour. Stir in the curry powder and cook for 1 min.

Add the rice and the stock, stirring well. Bring to a simmer then stir through the carrots, peas and sweetcorn. Reduce the heat and cook for 10 mins, stirring regularly.

Boil the eggs for 7 mins, if using, then drain and rinse under cold water. Peel and slice in half.

Break the fish flesh into chunks. Gently stir into the rice mixture and season with ground black pepper.

Divide the kedgeree between 4 bowls and top each one with half a boiled egg, if using. Serve immediately.          

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Mexican-spiced cod with mixed beans

  • 2 x 400g tins Asda Mexican Style Bean Mix in Water, drained
  • 400g tinned Tomatoes
  • 35g pack Asda Taco Seasoning
  • 200g Frozen for Freshness Whole Leaf Spinach
  • 2 x 180g packs Asda 2 cod Fillets
  • 1tbsp rapeseed oil                                                             
  • ½tsp crushed chilli flakes, plus extra to serve (optional)
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Mexican-spiced cod with mixed beans

Method                      Serves 4                     20mins
  • Put the bean mix, cherry tomatoes, half the taco seasoning and the chilli flakes in a small pan. Season with black pepper and bring to a simmer. Cook for 5 mins.

  • Stir in the spinach, bring back to a simmer, then cook over a low heat for 10 mins or until warmed through.

  • Sprinkle the remaining taco seasoning over both sides of each cod fillet. Heat the oil in a large nonstick frying pan and cook the cod for 1-2 mins, until the edges start to colour. Carefully flip the fillets and cook for 1 min on the other side. You may have to cook the fish in batches.

  • Divide the bean mixture between 4 plates and top each one with a cod fillet. Sprinkle with ground black pepper, or chilli flakes if using. Serve immediately.

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Lemon crumb topped cod with pesto sweet potatoes

  • 400g Frozen for Freshness Sweet Potato Chunks
  • 1tbsp rapeseed oil
  • 2tbsp green pesto
  • Zest and juice 1 lemon
  • 75g dried plain breadcrumbs
  • 2 x 260g packs Asda 2 Line Caught Cod Fillets
  • 400g pack frozen Asda 2 Steam Bags Green Vegetable Medley with Seasoned Butter Sauce
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Lemon crumb topped cod with pesto sweet potatoes

Method       Serves 4                        30 mins
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.

  • Toss the sweet potato chunks with 2tsp of the oil and roast for 15 mins.

  • In a small bowl, stir together 1tsp of the pesto, the lemon zest, breadcrumbs and plenty of ground black pepper until combined. Put the cod fillets on the tray and brush both sides with the remaining oil. Spoon the breadcrumb mixture over both fillets and press down firmly.

  • Put the tray in the oven and roast for 15-18 mins, until the fish is cooked through. Take the sweet potatoes out of the oven. Drizzle over the remaining pesto then return to the oven and cook for 10 mins, or until tender.

  • Meanwhile, heat the green vegetable medley according to the pack instructions, then stir through the lemon juice and season with black pepper. Serve immediately.

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Baked Tenderstem broccoli penne

  • 400g Grower’s Selection Tenderstem Broccoli Tips
  • 3tbsp rapeseed oil
  • 300g penne
  • Zest and juice 1 lemon
  • ½tsp dried chilli flakes
  • 1 clove garlic, crushed
  • 40g sultanas
  • 30g pine nuts, toasted
  • 50g Asda Extra Mature British Cheddar, grated (omit for vegan version)
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Baked Tenderstem broccoli penne

Method        Serves 4                 25mins
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the broccoli tips on a baking tray and drizzle over 1tbsp of the oil. Bake for 20 mins or until tender and crisping around the edges.

  • Meanwhile, cook the pasta according to the pack instructions. Drain.

  • For the dressing, whisk together the remaining oil, lemon zest and juice, chilli and garlic. Set aside.

  • Put the broccoli and pasta in a bowl with the sultanas and pine nuts, drizzle over the dressing and season with black pepper. Toss and serve immediately sprinkled with the Cheddar, if using.

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Honey-glazed salmon with noodle stir-fry

  • 2tbsp clear honey
  • 1tbsp reduced-salt soy sauce
  • 2 x 240g packs Asda 2 Salmon fillets
  • 1tbsp rapeseed oil
  • 2 x 260g packs Asda Rainbow Vegetable Stir-Fry
  • 300g pack Asda Egg Noodles
  • 1 bunch spring onions, sliced
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Honey-glazed salmon with noodle stir-fry

Method                              Serves 4                         25mins
  • Preheat the grill to a medium setting. Line a baking tray or grill pan with foil.

  • In a large bowl, stir together the honey and soy sauce. Add the salmon fillets and spoon over the sauce mixture to coat.

  • Put the salmon on the tray and grill for 12-15 mins, brushing with the sauce every 5 mins. Reserve any leftover sauce.

  • Heat the oil in a large nonstick frying pan or wok and stir-fry the vegetables for 5 mins or until beginning to soften. Add the noodles, spring onions and reserved sauce from the salmon. Fry for 2-3 mins, stirring, until the vegetables are cooked and the sauce is warmed through. Seperate and serve.

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Lemon chicken with sweet potato

  • 750g Butcher’s Selection British Chicken Boneless Thigh Fillets
  • 3 medium sweet potatoes, washed and cut into 5cm chunks
  • 2tbsp chopped fresh sage or 2tsp dried sage
  • 8 cloves garlic (skin on), bashed
  • 80g Asda Nocellara Olives
  • 1 medium lemon, cut into 5mm slices
  • 1 large red onion, cut into wedges
  • 2tbsp rapeseed oil
  • Serve with noodles
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Lemon chicken with sweet potato

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put everything in a large roasting dish and drizzle with the oil. Season generously with freshly ground black pepper and toss to coat.

  • Cook in the oven for 1 hr, basting once with the pan juices. Serve immediately. Serve with egg noodles.

Serves 4                      1hour 15mins

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Chicken and chorizo rice with mixed vegetables

  • 1tbsp rapeseed oil
  • 4 chicken thigh fillets, cut into chunks
  • 1 large red onion, diced
  • 45g Extra Special Spanish Chorizo, sliced
  • 1 clove garlic, crushed
  • 1tsp smoked paprika
  • 1tsp dried mixed herbs
  • 1tbsp Gia Sun Dried Tomato Purée with Oil, Herbs and Spices
  • 300g risotto rice
  • 1 reduced-salt chicken stock cube, made up to 1L with boiling water
  • 175g Asda frozen Sliced Mixed Peppers
  • 50g frozen peas
  • 2tbsp chopped parsley
  • Crusty bread, to serve
  • 1 lemon, cut into wedges, to serve
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Chicken and chorizo rice with mixed vegetables

Method                       Serves 4                      40mins
  • Heat the oil in a large frying pan, add the chicken and fry over a medium heat for 7-8 mins until cooked through. Transfer to a plate and set aside.

  • Add the onion and the chorizo to the same frying pan and cook for 5 mins. Add the garlic and cook for a further 2 mins.

  • Stir in the paprika, herbs, tomato purée and rice. Gradually add the stock to the pan, one ladleful at a time, stirring constantly.

  • Once all the liquid has been absorbed and the rice is cooked, return the chicken to the pan, along with the mixed peppers and peas. Stir for a further 5 mins until heated through. Sprinkle with the parsley and serve along with the crusty bread and the lemon wedges, to squeeze over.

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Cheesy dumpling ratatouille bake

  • 1tbsp rapeseed oil
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 1 yellow and 1 red pepper, deseeded and sliced
  • 2 courgettes, chopped
  • 220g cherry tomatoes
  • 400g tin chopped tomatoes
  • 1tsp dried oregano
  • 6 x Aunt Bessie's Frozen Dumplings
  • 50g Asda 30% Less Fat Mature Grated British Cheese
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Cheesy dumpling ratatouille bake

Method                            Serves 6                          40mins
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the oil in a pan and cook the onion and garlic on a medium setting for 3 mins until starting to soften but not browned. Stir in the peppers, courgettes, cherry and chopped tomatoes, and the oregano. Season with freshly ground black pepper, increase the heat and bring to a simmer.

  • Pour the ratatouille into a baking dish. Top with the frozen dumplings, pressing down into the mixture and sprinkle over the cheese. Bake for 18-20 mins until the dumplings are cooked.

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Chicken and mushroom risotto


  • 1 large leek, trimmed and finely chopped
  • 5 sprigs thyme, leaves picked
  • 2 chicken stock cubes, made up to 750ml with boiling water
  • 400g skinless, boneless chicken thighs, cut into 2cm pieces
  • 300g mushrooms, brushed clean and roughly chopped
  • 225g risotto rice
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Chicken and mushroom risotto

Method               Serves 4                    30mins

Heat oil in a pan over a medium to high heat and add the leek and thyme. Stir and cook for 2 mins, then cover and leave for 2 mins.

Remove the lid and turn the heat to maximum. Add the chicken and 1⁄3 of the chopped fresh mushrooms. Cook, stirring occasionally, for 2 mins. Add the rice and stir to combine.

Drain the soaked mushrooms, reserving 150ml of the liquid. Add this to the pan with the mushrooms and let it bubble up.

For the next 20 mins, add the stock to the rice a ladleful at a time, stirring constantly. Don’t add too much each time, or you will lower the heat, which increases cooking time. After 20 mins, all the stock should be incorporated and the rice should be just soft to the bite.

Cover with a lid and rest the risotto for 2 mins.

Meanwhile, melt the rest of the oil in a large frying pan over a high heat. Add the remaining mushrooms and fry for 1 min, without turning, to caramelise.

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