Written 21.10.10

The weekend is for relaxing and eating with your friends and family. However weekends can also be expensive so here are some recipes that are simple to cook, delicious and best of all easy on the purse.

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Saturday Dinner
I know it’s traditional to have a roast on a Sunday but this easy roast chicken is ideal for a Saturday and I have a great recipe for leftover chicken for your Sunday lunch.

Easy Roast Chicken serves 4-6 – £1.69 per serving

You will need:
Large Chicken, olive oil, dried mixed herbs, 4 large potatoes, 2 sweet potatoes, 2 red onions, 2 parsnips, 2 carrots.

Pre- heat oven to 220oc, 200oc for fan assisted, gas mark 6. Place chicken in large roasting tray. Pour a drizzle of olive oil on the skin and rub in. Sprinkle the dried herbs on the skin. Cover with tin foil and cook for an hour with the foil on. Meanwhile peel and chop the vegetables into equal sized wedges. Drizzle over olive oil and mixed herbs and toss. Remove the foil from the chicken and cook for a further 30 mins or until the juices run clear.  Put the vegetables in the oven at the same time as you remove the foil and cook for 40 minutes. The chicken needs to rest for 10-20 mins before serving.

Sunday Lunch
Chicken Pesto Pasty, serves 4 – 64p per serving

You will need:
Left over chicken, ready rolled puffed pastry, 4 tablespoons green pesto, 125g frozen peas and one beaten egg.
Pre-heat oven to 180oc, 1700c fan assisted, gas mark 4. Cut the chicken into chunks and place in a bowl. Cook the peas in boiling water for 5 mins. Drain and add to the chicken. Stir in the pesto. Cut the pastry sheets into two. Spoon the mixture in to the middle of the pastry. Brush a little beaten egg along the edged and fold over crimping the edges. Bake for 20 minutes or until golden brown.

 

Sunday Dinner
Beef Stew, Serves 4 - £1.17 per saving

You will need:
440g Diced Beef, 1 onion, 2 carrots, 1 parsnip, 1 medium potato, olive oil, 1 tin of tomato, dried mixed herbs, salt and pepper, 2 litres of beef stock.
Peel and finely chop the onion. Heat up some oil in a large casserole dish and cook the onions for 5 minutes. Peel and chop the vegetables into small chunks. Add to onion and cook for 10 minutes. Add the beef and stir. Add the pinch of salt, pepper and the dried mixed herbs. Pour in the tin of tomatoes and stir. Add the stock. Bring to the boil and then simmer on a low heat for 2 hours. Alternatively cook in a moderate oven for 2 hours until the beef is tender.

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