Our 5 Meals to Feed a Family of 4 Box is a great way to take the hassle out of cooking. With this box you'll be able to make a Keema Curry, a Veggie Stir Fry, Veggie Enchiladas, Tex Mex Meatballs with Rice and Italian Style Sausage and Mushroom Spaghetti. Find the full recipes below, and enjoy tucking in!

Keema Curry

Ingredients in your recipe

  • Beef Mince - 500g 
  • Curry Powder - 1 tbsp 
  • Veg Stock Pot - 1 
  • Rice - 300g 
  • Brown Onion - 1 
  • Carrot - 2 
  • Fresh Ginger - 10g (1 tbsp) 
  • Garlic - 2 Cloves 
  • Tinned tomatoes - 400g 
  • Coconut Milk - 400g 
  • Potatoes - 500g - 700g

What you’ll need from your cupboard

  • 300g Flour 
  • Large Saucepan 
  • Large Mixing Bowl 
  • Large Frying Pan 
  • Salt & Pepper 
  • Oil for Cooking
  1. Prepare the vegetables by peeling and finely slicing the onion. Crush the garlic cloves into a paste, peel and grate a thumb-sized piece of ginger. Peel and chop the potatoes and carrots into small pieces. 
  2. Heat 1 tbsp oil in a large saucepan, add the onion and cook over a low heat for 15 minutes until translucent, then add the garlic and ginger and cook for a further minute and add 1 tbsp of curry powder. Increase the heat and cook for another minute before adding the carrot and potatoes, these will cook for 3 minutes. 
  3. Add the mince to the pan, breaking it up with a wooden spoon, stir and cook until completely browned. Tip in the coconut milk, the stock pot, 200ml of water and the tinned tomatoes. Bring the pan to a simmer and cook for 30 mins, stirring occasionally. Cook the rice as per packet instructions. 
  4. Meanwhile, make some flatbreads by adding 300g of flour to a large mixing bowl with a good glug of olive oil (around 2 tbsp) and salt and pepper. Bring together with 200ml of warm water and make a dough. Tip onto a floured surface and knead for a few minutes. Separate into balls (between 4 and 6) place these on a plate to rest for 10 mins and cover with a damp tea towel. 
  5. Once rested, roll the dough balls out into flat rounds (similar to pitta breads) and brush with oil. With a frying pan on a high heat, add the flatbreads (1 at a time) and cook for 1 - 2 mins per side, when they bubble and puff up it’s time to flip over. Remove from the pan and cover with a tea towel to keep warm whilst you cook the rest of the flatbreads. Serve the curry and rice together with the bread and enjoy!

 

Veggie Stir Fry

Ingredients in your recipe

  • Medium Egg Noodles (dry) - 250g
  • Pepper - 1
  • Carrot - 2
  • Courgette - 1
  • Spinach - 80g
  • Brown Onion - 1
  • Garlic - 1 Clove
  • Fresh Ginger - 10g (1 tbsp)

What you'll need from your cupboard

  • Large Frying Pan or Wok
  • Large Bowl
  • Salt & Pepper
  • Oil for Cooking
  • Soy Sauce

Optional:

  • 4 eggs
  • Fresh Coriander
  1. Prepare the vegetables by peeling and slicing the onion into strips. Peel the carrot and slice into matchsticks and slice the courgette and pepper into strips. Crush the garlic clove into a paste and grate a thumb-sized piece of ginger (or measure out 1 tbsp paste).
  2. Heat 1 tbsp of oil in a wok or large frying pan and set over a medium-high heat. Add the garlic and ginger and fry for 1 minute, adding in the carrot, pepper and courgette. Cook for 2 minutes before adding the spinach and a splash of soy sauce, then cook for another 3 minutes.
  3. Place the noodle nests in a large bowl and pour in freshly boiled water and leave for 5 minutes. Drain and tip the noodles into the pan and toss them together with the vegetables. Adding another splash of oil or soy sauce if
    needed.
  4. Plate up and optionally serve with a garnish of fresh coriander or even a fried egg for a delicious addition of protein, enjoy!

 

Veggie Enchiladas with Potato Wedges

Ingredients in your recipe

  • Flat Wraps - 4 Wraps
  • Cheese - 100g
  • Tinned Tomatoes - 400g
  • Kidney Beans - 400g
  • Pepper - 1
  • Brown Onion - 1
  • Potatoes - 500g - 700g
  • Carrots - 2
  • Courgette - 1
  • Mixed Herbs - 1 tsp
  • Chilli Powder - 1 tsp
  • Garlic - 1 Clove

What you'll need from your cupboard

  • Large Baking Tray
  • Large Saucepan
  • Frying Pan
  • Salt & Pepper
  • Oil for cooking
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Prepare the vegetables by peeling and chopping the onion in half (finely slicing one half into strips and dicing the other half, keep seperate). Chop the courgette and carrot into small chunks and the pepper into strips. Crush the garlic into a paste and slice the potatoes into wedges. Then drain and rinse the kidney beans and grate the cheese.
  2. Place the potato wedges into a large saucepan of water and bring to the boil, allow the potatoes to cook for 10 minutes until tender. Drain and allow them to cool slightly. Meanwhile place a baking tray in the oven with a tbsp of oil to heat up for 10 minutes, then add the drained potatoes. Bake for 25 - 30 minutes or until crispy and golden.
  3. For the sauce, on a medium heat add 1 tbsp of oil and the sliced half of the onion and the garlic and cook for 5 minutes. Add 1 tsp of chilli powder and 1 tsp mixed herbs and cook for another minute before adding the tomatoes. Stir and cook for 10 minutes, adding 100ml of water if the sauce looks dry.
  4. Place a frying pan over a medium heat with another tbsp of oil. Add the remaining diced onion, carrot and courgette, stir and cook for 7 minutes then add half a tsp of chilli and the kidney beans. Cook for another 2 minutes then remove from the heat.
  5. Take a wrap and spoon in some of the vegetables. Sprinkle in some cheese, fold the short ends over then fold over and roll the longer end so you have a little parcel. Nestle into a baking dish and repeat with the remaining vegetables and wraps.
  6. Pour the sauce over the wraps and sprinkle the cheese over the top. Bake for 15 minutes then serve with the wedges.

 

Tex Mex Meatballs with Rice

Ingredients in your recipe

  • Beef Mince - 500g
  • Pepper - 1
  • Kidney Beans - 400g
  • Courgette - 1
  • Rice - 300g
  • Tinned Tomatoes - 400g
  • Vegetable Stock Pot - 1 Stock Pot
  • Garlic bulb - 1 Clove
  • Mixed Herbs - 2 tsp
  • Cheese - 100g
  • Chilli Powder - 2 tsp

What you'll need from your cupboard

  • Large Baking Tray
  • Baking/ Casserole Dish
  • Saucepan
  • Salt & Pepper
  • Oil for Cooking

Optional:

  • Vinegar (Red or White)
  • 1 Egg
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Prep the vegetables by crushing the garlic into a paste, slice the pepper into strips and coarsely grate the courgette. Drain and rinse the kidney beans.
  2. Place the peppers on a baking tray, drizzle with oil (1 tbsp) and roast in the oven for 30 minutes. Meanwhile tip the mince into a bowl, adding 1 tsp of chilli powder, 1 tsp of mixed herbs and the courgette. Season with salt and pepper and crack in 1 egg, mix well and form the mixture into meatballs.
  3. Empty the tomatoes into a saucepan on a medium heat, adding in 1 tsp of chilli powder and 1 tsp of mixed herbs. Add the stock pot along with 200ml of water and optionally a splash of vinegar. Bring to a simmer and cook for 10 minutes.
  4. Stir in the roasted peppers from the oven into the sauce and then pour the sauce into a baking dish and nestle in the meatballs. Bake for 25 minutes or until the meatballs are piping hot and cooked through.
  5. Meanwhile, cook the rice according to packet directions and grate some cheese. Serve the meatballs over the rice with the sauce, top with grated cheese and tuck in

 

Italian Style Sausage and Mushroom Spaghetti

Ingredients in your recipe

  • Thick Pork Sausages - 400g
  • Chestnut Mushrooms - 250g
  • Brown Onions - 1
  • Mixed Dried Herbs - 1 tbsp
  • Spaghetti - 300g
  • Fennel Seeds - 1 tbsp
  • Cream Cheese - 30g (1 tbsp)
  • Spinach - 80g
  • Garlic Bulb - 1 Clove

What you'll need from your cupboard

  • Large Frying Pan
  • Salt & Pepper
  • Oil for cooking
  1. Peel and chop the onion into strips, crush the garlic clove into a paste and slice up the mushrooms, then set aside. Make an incision in the sausages and squeeze the meat out of the skin (or just chop up the sausages into small chunks).
  2. Heat a little oil (1 tbsp) in a large frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes until soft before adding the mushrooms, cook for a further 3-5 minutes. Sprinkle in 1 tbsp of fennel seeds and 1 tsp of mixed herbs and cook for a further 2 minutes.
  3. Add the sausage meat or chunks to the pan, stir and cook for 8 - 10 minutes until the sausage meat is piping hot and cooked through. Then add the spinach and season generously with salt and pepper and cook until the spinach has wilted.
  4. Whilst the sausages are cooking bring a large pan of water to a boil. Add the pasta and cook as per packet instructions. Drain the pasta reserving a cup of pasta water.
  5. Tip the cooked and drained pasta into the pan with the sausage & spinach and turn off the heat. Add the cream cheese and a splash of the pasta water and keep stirring until the cream cheese melts and a creamy sauce forms (add another splash of pasta water if it looks a little dry). Season well with black pepper, serve immediately and enjoy