WITH the summer holidays on the horizon, producing three square meals a day isn’t cheap.
That’s why I’ve found some great deals on family faves so the kids will have full tums over the summer – and you won’t have an empty purse at the end of it.
Here are my top 20 buys this week.
Lamb kofta kebabs
YOU can make these tasty koftas with turkey or beef mince, too. Grilling them means that any excess fat will drip out to leave you with a lower calorie version of the meal.
1 red onion, peeled and finely chopped
300g lamb mince
2 cloves garlic, peeled and crushed
1 tsp cumin seeds
1 tsp ground coriander
4 small flour tortillas
½ red cabbage, shredded
1 little gem lettuce
4 tbsp créme fraiche
1 lemon, cut into chunks
METHOD: Place the red onion, mince, breadcrumbs, garlic, cumin, coriander and egg into a mixing bowl and season with salt and pepper.
With clean hands, mix thoroughly. Take four metal skewers, divide the mince mix into four and shape around each skewer.
Grill under a medium heat for 12-15 minutes, turning frequently.
To serve, top a warmed tortilla with a kofta, cabbage, lettuce, créme fraiche and lemon.
Ham and piccalli picnic loaf
Going on a picnic but looking for something a bit different? This could be what you need.
1 large wholemeal loaf
400g cooked ham, sliced
8 slices mature cheddar
1 bunch radishes
1 whole lettuce, torn
6 medium vine tomatoes, sliced
6 tbsp piccalilli
METHOD: Slice top off the loaf. Pull out the soft bread from the centre, so you are left with a hollow shell. (You could blitz the bread into crumbs and freeze them for another recipe)
Brush melted butter over the base and sides of the hollow loaf.
Layer the filling ingredients inside the loaf, using half of each, then the remaining to create two sets of layers, and pack down. Spread piccalilli on to cut side of the top of the loaf. Replace the loaf lid. Wrap in cling film then foil, ready to take on your picnic.
Don’t forget to take a bread knife to slice it up.
Thai pineapple and butternut squash curry
Add chicken for a more meaty dish.
1 tbsp vegetable oil
1 onion, chopped
4 tsp Thai red curry paste
1 butternut squash, peeled, deseeded and cut into chunks
200ml reduced-fat coconut milk
200ml vegetable stock
140g green beans
1 can pineapple chunks in natural juice, drained
1 small bunch coriander leaves, chopped
METHOD: Heat the oil in a wok or pan. Fry the onion for five minutes until softened.
Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15 to 20 minutes until the squash is tender.
After ten minutes of cooking, add the green beans.
Add the pineapple and coriander and cook for a few minutes until the pineapple heats through.
Sprinkle with the coriander leaves and serve.