FOR wholesome, satisfyingfamily favourites for under £1, these recipes from social media sensation Miguel Barclay will hit the spot.
If you like what you see, check out more of Miguel's One Pound Meals here, from a proper roast dinner to a ridiculously good burger.
Pork chop in a mustard & leek sauce
8
Cost86p
Prep time 10 mins
Cooking time 20 mins
Cals 680
Sat fat 18g
*Olive oil
*1/2 leek, rinsed and roughly chopped
*1 pork chop
*1tsp wholegrain mustard
*1tsp plain flour
*100ml milk
1 Heat a splash of olive oil in a saucepan over a medium heat, add the chopped leek, season and cook until softened. While the leek is cooking, season the pork chop and fry it in a dry pan over a medium heat for 7 minutes on each side until cooked all the way through.
2 Once the leeks are lovely and soft, add the wholegrain mustard and flour, then stir for 1 minute. Next, add the milk very slowly, while continuing to stir. A beautifully creamy sauce will appear before your very eyes.
3 Remove the saucepan and frying pan from the heat. Allow the pork chop to rest for a few minutes then serve it with the creamy mustard and
leek sauce.
TIP
Use flour instead of cream to thicken the sauce – you can create this classic at a fraction of the cost.
Chicken and mushroom pie
8
Cost63p
Prep time 5 mins
Cooking time 35 mins
Cals 882
Sat fat 26g
*1 chicken thigh, skin removed, deboned and diced
*Olive oil
*1/4 onion, sliced
*Few mushrooms, sliced
*2tsp plain flour
*125ml milk
*Puff pastry
1 Preheat your oven to 190°C/170°C fan/gas mark 5. Season the chicken, then pan-fry in a splash of olive oil over a medium heat for about 5 minutes.
2 When the chicken starts to brown, add the onion and mushrooms. Continue to fry until the mushrooms start to brown, then stir in the flour. Slowly add the milk, stirring continuously, to create a creamy sauce. Taste and season, then transfer to a small ovenproof dish.
3 Cut a piece of puff pastry to fit your dish and cover the chicken and mushroom filling. Cook the pie in the oven for about 25 minutes, or until the pastry is a lovely golden brown colour. Remove from the oven and dig in!
TIP
By using pre-made puff pastry, all the hard work has been done for you. I’m not sure pies get much easier than this!
Meatball Marinara
8
Cost 54p
Prep time 5 mins
Cooking time 15 mins
Cals 861
Sat fat 12g
*75g minced beef
*1tsp dried oregano
* 1/2 red onion (1/4 finely diced and 1/4 sliced)
*1 garlic clove (1/2 crushed and 1/2 sliced)
*Olive oil
*125g dried spaghetti
*200g passata
*Small handful grated Cheddar
1 In a bowl, mix together the minced beef, half the oregano, the finely diced onion and the crushed garlic, then season well. Squash everything together with your fingers and create 4 meatballs. Pan-fry them in a splash of olive oil over a medium heat and keep turning until they take on
a lovely deep-brown colour.
2 Meanwhile, bring a saucepan of salted water to the boil and cook the spaghetti until al dente.
3 When the meatballs are cooked, add the sliced onion and garlic to the pan (with the meatballs). Fry until the garlic starts to colour, then add the passata, remaining oregano and some salt and pepper. Simmer for a few minutes to reduce the sauce slightly then scatter over the cheese and melt under the grill.
4 Serve the meatballs with the spaghetti and don’t forget to tuck your napkin into your shirt!
TIP
It takes about 20 minutes to knock this up from scratch, making it an ideal midweek meal. And if you like the meatballs, try them in a sandwich!
Paella
8
Cost89p
Prep time 5 mins
Cooking time 30 mins
Cals 613
Sat fat 4g
*25g soft chorizo, sliced
*Olive oil
*1/4 onion, diced
*1/4 red pepper, sliced
*100g long-grain rice
*1 chicken stock cube
*40g frozen peas
*50g cooked and peeled prawns
*Lemon wedge
1 Pan-fry the chorizo in a splash of olive oil for 5 minutes over a medium heat until it starts to brown and the red paprika-infused oils have been released. Remove it from the pan and set aside for later.
2 In the same pan, over a medium heat, fry the onion in the paprika-infused oil for 5 minutes until it starts to colour, then add the sliced pepper and rice, crumble in the stock cube and add 100ml water. Bring everything to the boil and simmer for 10 minutes, until most of the water has been absorbed by the rice. Add another 100ml water and continue to simmer until all the water has been absorbed and the rice is cooked. If you find the rice needs longer, simply add a touch more water and continue to simmer until it has been absorbed.
3 Add the frozen peas, prawns and the pan-fried chorizo. Stir over a medium heat for 5 minutes until the peas are cooked. Season to taste, then serve with a wedge of lemon on the side.
TIP
The main problemI faced with this dish was how to achieve a vibrant yellow rice colour without using saffron, the world’s most expensive
spice! Through experimentation, I found that by usinga chicken stock cube that contains turmeric and the paprika-infused oils from the pan-fried chorizo, everybody can now eat a delicious, vibrant-yellow paella for less than £1.
Balsamic sausage casserole
8
Cost96p
Prep time 5 mins
Cooking time 30 mins
Cals 531
Sat fat 11g
*2 sausages
*Olive oil
*1/2 red onion, sliced
*1/2 yellow pepper, sliced
*1tsp plain flour
*200g tinned chopped tomatoes
*1 beef stock cube
*1tbsp balsamic vinegar
1 Grab a casserole dish or saucepan and fry the sausages in a splash of oil over a medium heat until cooked through and nicely browned on the outside.
2 Remove the sausages from the pan, cut them into chunks then return them to the heat along with the onion, yellow pepper and a splash of olive oil. Season well and fry for a few minutes until the onions are soft and starting to colour. Add the flour and stir for 30 seconds, then throw in the chopped tomatoes, crumble in the stock cube, pour in the balsamic vinegar and just enough water to cover the ingredients.
3 Simmer for about 15 minutes, stirring occasionally until the sauce is nice and thick, then serve piping hot.
TIP
Using sausages in astew instead of the usual cuts of meat gives you deeper flavours that can handle a generous glug of balsamic vinegar.
Quiche Lorraine
8
Cost37p
Prep time 15 mins
Cooking time 30 mins
Cals 1,417
Sat fat 47g
*100g plain flour, plus extra for dusting
*50g chilled butter
*1 red onion, sliced
*Olive oil
*4 smoked bacon rashers, chopped
*100ml milk
*2 eggs
*50g grated mature Cheddar
1 Preheat your oven to 190°C/170°C fan/gas mark 5. Mix the flour and butter in a bowl by gently rubbing them together using your fingertips until the mixture resembles damp sand. Add 25ml cold water and gently knead to form a dough. Carefully roll out the dough on a floured worktop to about the thickness of a £1 coin and use it to line a 15cm round ovenproof dish or pan. Prick the base all over with a fork and bake it empty in the oven for 10 minutes.
2 Meanwhile, make the filling. Start by frying the onion in a pan with a splash of olive oil until softened, then add the bacon and continue to cook until it starts to go crispy. Remove from the heat and allow to cool a bit.
3 In a bowl or jug, mix the milk, eggs and cheese, then add the bacon and onion, and season with salt and pepper.
4 Pour the mixture into the pre-baked pastry shell and cook for 20 minutes in the oven until the top is golden brown.
TIP
One advantage of quiches is that the ingredients are cooked and then chilled, so this will last a few days in the fridge.
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Cornish pasty
8
Cost56p
Prep time 15 mins
Cooking time 45 mins
Cals 840
Sat fat 28g
*100g plain flour
*50g chilled butter
*25g minced beef
*1/4 onion, diced
*1/4 potato, diced
*1/4 carrot, diced
1 Preheat your oven to 190°C/170°C fan/gas mark 5. In a bowl, combine the flour and butter by gently crumbling them together between your fingertips until the mixture resembles damp sand. Add 20ml cold water and knead very gently to form a soft dough. Transfer the dough to a worktop and roll into a disc roughly 20cm in diameter and about the thickness of a £1 coin.
2 Combine the minced beef in a bowl with the onion, potato and carrot and season well. Place the filling on the pastry, slightly off-centre, then fold the dough in half – over the filling – to create a semi-circle.
3 Press the edges together to form a seal and crimp the pasty by folding the edge over itself repeatedly. Pierce a hole at the top to allow steam to escape and place in the oven on a non-stick baking tray for about 45 minutes, until the pastry is nicely golden brown and the filling is cooked.
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For eight more scrumptious One Pound Meals recipes, froma proper roast dinner to a ridiculously good burger, check out these unbelievably good recipes.
All recipes from Miguel Barclay's One Pound Meals (£14.99, Headline) out Thursday February 2.
