Meal ideas 2

Ingredients

• 2tsp rapeseed oil
• 1 shallot, finely chopped
• 1 clove garlic, crushed
• 1 sprig thyme, leaves picked
• 100g risotto rice
• 50ml dry white wine (or extra stock)
• 1 reduced-salt chicken stock cube, dissolved in 450ml boiling water
• 25g Parmesan, finely grated
• 1tbsp panko breadcrumbs
• 15g hazelnuts, roughly chopped
• 260g pack Extra Special Cod Loin
• 4 rashers smoked streaky bacon
• 2 sprigs rosemary
• 100g green beans, trimmed

Method                            Serves 2                              50mins

• Preheat the oven to 180C/160C Fan/Gas 4. Heat 1tsp of the oil in a pan on a medium setting, add the shallot, cover and fry for 5 mins until softened. Remove the lid add the garlic and thyme leaves and cook for a further 2 mins.

• Add the rice and stir to combine. Pour in the white wine and cook until reduced by half. Gradually add the stock, stirring constantly for about 20 mins until the rice is just tender.Remove from the heat, stir through half the Parmesan and season with freshly ground black pepper. Pour into an ovenproof dish and top with the remaining Parmesan, the breadcrumbs and chopped hazelnuts. Bake for 15-20 mins until cooked through.

• Meanwhile, cut the cod into 2 portions. Wrap 2 rashers of bacon around each portion and a sprig of rosemary. Heat the remaining oil in a nonstick frying pan over a medium setting and fry the cod for 3-4 mins on each side until cooked through.

• Bring a pan of water to the boil, add the green beans and cook for 3 mins. Drain, season with black pepper and serve with the cod and baked risotto.

Ingredients

• 2tsp rapeseed oil
• 1 onion, finely chopped
• 200g frozen butternut squash
• 300g spaghetti
• 75g Extra Special Spanish Chorizo, sliced
• 480g jar Asda White Lasagne Sauce
• 180g bag baby spinach

Method                    Serves 4                        25mins

• Heat the oil in a frying pan and cook the chopped onion over a medium heat until beginning to soften. Add the frozen butternut squash and a splash of water, cover and simmer for 10 mins or until the squash is tender. Purée using a handheld blender.

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

• In a dry frying pan, cook the chorizo for 5-6 mins, until beginning to crisp.

• Season the squash with black pepper and pour in the lasagne sauce. Heat through and add the spinach, stirring until wilted. Add the cooked pasta to the pan, stirring to coat, then turn off the heat.

• Divide between 4 bowls, top with the chorizo and season with black pepper.

Ingredients

• 3tbsp reduced-salt soy sauce
• 2tbsp red wine vinegar
• 1tsp Worcestershire sauce
• 1tsp dried mixed herbs
• 2 cloves garlic, crushed
• 2 Asda Farm Stores Beef Rump Steaks
• 300g frozen Asda Golden Crispy Potatoes
• 1tbsp rapeseed oil
• 3 spring onions, sliced
• ½ each red and orange pepper, deseeded and finely sliced
• 2tbsp tomato purée
• 1tsp smoked paprika
• 250g cooked basmati rice, prepared according to the pack instructions
• Juice ½ lemon
• 2tbsp chopped parsley                                                            

Method                    Serves 4                       30mins plus marinating

Put the soy sauce, red wine vinegar, Worcestershire sauce, dried herbs and 1⁄2 the garlic in a bowl and mix together. Add the steaks and stir to coat well with the soy mixture. Cover and leave to marinate in the fridge for at least 2 hrs or preferably overnight.

About 30 mins before serving, cook the crispy potatoes according to the pack instructions.

Meanwhile, heat ½ the oil in a pan on a medium heat. Fry the remaining garlic for 1 min. Add the spring onions and peppers and fry for 4-5 mins.

Add the tomato purée, paprika and 1tbsp water, mix together, then stir in the rice. Stir-fry for 3 mins. Stir in the lemon juice and chopped parsley, transfer to a dish and keep warm.

Remove steaks from the marinade. Heat the remaining oil in a frying pan and cook the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice.

Divide the rice and potatoes between 4 plates and arrange slices of steak on top of the rice to serve.

Ingredients

• 3tbsp rapeseed oil
• 700g Extra Special Diced British Beef
• 3 large onions, roughly sliced
• 4 cloves garlic, crushed
• 3 sprigs rosemary, leaves finely chopped
• 200ml red wine
• 1 reduced-salt beef stock cube, made up to 300ml
• 75g unsalted butter, cubed
• 125g plain flour
• 100g Asda 30% Less Fat Mature British Cheese, grated
• 10g parsley, finely chopped

Method                               Serves 6                         2hours 25mins

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat half the oil in a frying pan and brown the beef in batches for 3-4 mins each side.
• Meanwhile, heat the rest of the oil in a casserole dish or ovenproof pan. Add the onions, garlic and rosemary, stir, then cover and cook for 10 mins until softened. Transfer the browned beef from the frying pan to the casserole.
• Pour the red wine into the frying pan, heat and let it bubble for 1 min, using a wooden spoon to scrape the pan.
• Tip the wine into the casserole dish, add the beef stock, season with 2tsp black pepper, then bring to the boil. Cover and put in the oven to cook for 1 hr 45 mins.
• Meanwhile, prepare the topping by mixing the butter, flour, cheese and parsley to form a rough crumble, then store in the fridge until needed.
• Remove the beef from the oven, then increase the temperature to 220C/ 200C Fan/Gas 7. Sprinkle the crumble over the meat, and return to the oven for a further 15-20 mins, until the topping is crisp and golden brown.

Ingredients

• 30g unsalted butter
• 30g plain flour
• 100g chorizo, diced
• 1 onion, finely diced
• 1 green pepper, diced
• 4 cloves garlic, crushed
•  1tsp smoked paprika
• 1tsp ground cumin
• 500g passata
• 200ml chicken stock
• 100ml white wine (or 100ml extra stock)
• 4 chicken thighs, skin and bones removed
• 200g raw peeled prawns
• 200g long-grain white rice, cooked according to the pack instructions

Method                           Serves 6                  20mins

• Put the butter and the flour in a heavy-based pan over a low to medium heat and mix to make a roux paste. Cook for 10-15 mins, stirring frequently, until it turns a nutty brown colour.

• Transfer the roux to the slow cooker. Add all the remaining ingredients for the gumbo, except the prawns, and stir well. Cover with the lid, then leave to cook on the low setting for 6 hrs.

• Stir in the prawns and cook with the lid slightly ajar for another 30 mins. Season with freshly ground black pepper.

Ingredients

• 130g pack Asda Spanish Diced Chorizo
• 2 chicken breasts, sliced
• 326g tin Asda Sweetcorn in Water, drained
• 1 red onion, sliced
• 2 sticks celery, finely chopped
• 2 cloves garlic, crushed
• 1tsp dried thyme
• 2tbsp Asda Cajun Seasoning
• 1 green pepper, deseeded and sliced
• 250g long-grain rice, rinsed under a cold tap
• 2tbsp tomato purée
• 400g tin chopped tomatoes
• 1 reduced-salt chicken stock cube dissolved in 500ml water
• 160g cooked and peeled king prawns
• 2tbsp chopped flat-leaf parsley

Method                   Serves 4                    40mins

• In a large frying plan, on a medium heat, fry the chorizo and chicken for 5 mins until lightly browned.

• Add the sweetcorn, onion and celery. Fry for 5 mins until just softening. Add the garlic, thyme and Cajun seasoning. Cook for 2 mins. Add the pepper, rice, tomato purée and chopped tomatoes to the pan, along with the chicken stock. Bring to a boil then simmer for 20-25 mins, stirring occasionally.

• Fold through the prawns and cook for 2 mins.

• Stir through the parsley and serve immediately.

Ingredients

• 1tbsp rapeseed oil
• 1 onion, peeled and chopped
• 2 rashers smoked back bacon, chopped
• 400g tin chopped tomatoes
• 500g fresh egg penne
• 200g frozen peas
• 75g mozzarella, drained and chopped

Method                 Serves 4                 50mins

• Preheat the oven to 180C/160C Fan/Gas 4.

• Heat the oil in a pan on a medium heat. Fry the onion for 5 mins until soft, stirring frequently so it doesn’t catch and burn. Add the bacon, turn the heat up a little and fry for another 5 mins until starting to crisp.

• Tip in the tomatoes, then fill the tin with water and pour this into the pan. Season with black pepper, then simmer for 5 mins. Stir in the penne and frozen peas, then tip into an ovenproof baking dish about 30cm x 25cm. It should be quite saucy as the penne will soak up some liquid when cooking.

• Stir in the mozzarella and cover with foil. Bake for 25 mins, then remove the foil and bake for a further 5 mins until the pasta is tender and the cheese melted.

Ingredients

• 300g Asda Linguine
• 1tbsp extra virgin olive oil
• 3 cloves garlic, sliced
• 1 red chilli, deseeded and finely chopped
• 190g pack Asda Raw & Peeled King Prawns, drained of any excess liquid
• Lemon wedges, to serve

Method                  Serves 4                   25mins

• Cook the linguine in a pan of boiling water according to the pack instructions, then drain, reserving 2tbsp of the pasta water.

• Meanwhile, heat the olive oil in a large frying pan and fry the garlic over a medium setting for 2 mins until it starts to sizzle. Increase the heat and add the chilli and prawns to the pan and cook for 2 mins or until the prawns turn pink.

• Toss in the pasta to coat. Season with black pepper and serve with the lemon wedges to squeeze over.

Ingredients

• 1 red onion, cut into 6 wedges
• 1 courgette, cut into chunks
• 2 peppers (1 red and 1 yellow), deseeded and cut into chunks
• 1 sweet potato, peeled and cut into chunks
• 3tbsp vegetable oil
• 1tsp medium curry powder
• 1 clove garlic, crushed
• 1tbsp cider vinegar
• 400g tin Asda Chickpeas in Water, drained and rinsed

Method                    Serves 6                    1hour plus cooling

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

• Put all the vegetables on a baking tray and toss in 1tbsp of the oil to coat. Cook for 45 mins or until tender and tinged brown at the edges. Transfer the veg to a large bowl.

• Meanwhile, make the dressing. Heat another 1tbsp of the oil in a small pan, add the curry powder and garlic and fry over a low heat for 1-2 mins, stirring. Remove from the heat, then whisk in the vinegar and the remaining oil.

• Add the chickpeas and the dressing to the bowl of vegetables and toss to coat. Leave to cool.

Ingredients

• 200g couscous
• 2tbsp olive oil
• 400g tin chickpeas, drained and rinsed
• Juice 1 lemon
• 1 small red onion, finely chopped
• 2tsp ground cumin
• 100g Greek-style cheese, crumbled
• 100g raisins or sultanas
• 100g dried apricots, chopped
• 50g Asda Roasted & Salted Mixed Nuts, chopped

Method            Serves 4                  15mins

• Put the couscous into a bowl and cover with boiling water (about 300ml). It should come about 1cm over the top of the grains. Cover with a plate or clingfilm and leave for 10 mins until all the liquid has been absorbed.

• Fluff the couscous with a fork, then add the remaining ingredients (except the mint), mixing well. Season with black pepper. Serve scattered with the chopped mint.