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Saucy Sausage, Sweet Potato and Beans
Ingredients • 8 Sausages • 2 Sweet Potatoes • 1 Onion • 2 cloves Garlic • 2 tbsp Tomato Purée
• 1 sprig Rosemary • 1 tin Cannellini Beans • Handful Parsley • 1 Lemon
Method Peel and dice the sweet potato into roughly 3cm cubes. Remove the sausages from their skin and break into chunks. Place a large pan over a medium heat and add a drizzle of olive oil. Add the sausages and potatoes and cook for 5 minutes until well coloured. Reduce the heat to low, finely slice the onions and garlic and add along with the tomato purée and rosemary. Cook for another few minutes until the onion softens. Pour in the beans and 250ml of water. Pop a lid on the pan and cook for about 10 minutes until the potatoes have softened. Peel 2 strips of the lemon zest using a vegetable peeler. Finely mince the lemon zest and the parsley and mix together to make a gremolata. Plate up with sausages and beans and sprinkle over the gremolata and a drizzle of olive oil.
Feeds 4 for £4.96
SERVES 4 PEOPLE
PREP 5 MINS
COOK 25 MINS
Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients £4.96. Prices correct as of 12/01/23, subject to change.
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Curry Roasted Carrots and Parsnips with Chilli Yogurt
Feeds 4 for £4.41
Ingredients • 500g Carrots • 500g Parsnips • 2 tbsp Curry Powder • 1 sachet of Rice/Quinoa • 300g Natural Yogurt • 80g Pomegranate Seeds
• 2 Green Chillies • Bunch of Mint • 2 tbsp Honey • 1 Lemon • Salt • Olive Oil
Method Heat the oven to 200°C and cut your carrots and parsnips in half vertically. Pop the veg in a large baking tray. Drizzle with the chilli powder, olive oil and a pinch of salt, then roast for 45 minutes, tossing every so often so that they cook evenly. Roughly chop the mint and one of the green chillies. Finely slice the other chilli. Add the yogurt to a bowl along with the chopped mint, chopped chillies and lemon zest. Mix until totally combined, then season to taste with salt. When 45 minutes are up, get the veg out the oven and drizzle over the honey. Give the tray a toss, then pop it back in the oven for 15 minutes. Once the carrots and parsnips are cooked, toss the quinoa and rice pouches into the tray. Toss to coat. Swoosh the green yogurt around the serving plate. Place the carrot mixture on top. Drizzle with the pomegranate seeds and finely sliced chillies. Finish with a little drizzle of olive oil, then serve with a wedge of lemon.
Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients £4.41. Prices correct as of 12/01/23, subject to change.
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