More trying something new every night. Mix things up at mealtimes with our quick and easy recipe selection. From fakeaways to meat and fish recipes, we've got all recipe inspo you need to whip up a feast. Plus get 3 for £10 on selected meat and fish.


Budget Friendly Recipes




Miso Meatball Subs

Time: 30 mins

Serves: 4

Ingredients

For the meatballs:

  • 500g 5% Fat Mince Meat
  • 4 spring onions finely sliced
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 1/2 tbsp garlic paste
  • 1 tsp ginger paste
  • 100g miso paste
  • 1 tbsp dark soy
  • 25g panko breadcrumbs
  • 2 tbsp veg oil

For the slaw:

  • 1/3 red cabbage finely sliced
  • 1 white onion finely sliced
  • 1 large carrot grated
  • 1 tbsp sriracha
  • 2 tbsp mayonnaise (kewpie if possible)
  • Small handful coriander roughly chopped (optional)

For the rest:

  • 4 white sub rolls part-sliced horizontally
  • Handful chopped peanuts (optional)
  • 1 tbsp toasted sesame seeds (optional)

Method

  1. Start by adding all meatball ingredients, bar the veg oil to a large bowl and use your hands to mix and combine. Add a small pinch of salt and a large pinch of pepper and mix. Pinch and roll into 16 golf ball-sized meatballs and pop to one side.
  2. Heat your veg oil in a large, non-stick pan over a medium heat, add your meatballs and fry for 10-12 mins until cooked through (ensuring to turn regularly). If you do not have a pan large enough, you may need to do this in two batches and add a little more oil when doing your second batch.
  3. Whilst cooking away add all slaw ingredients to a bowl with a pinch of salt and pepper and mix to combine before loading into sub rolls.
  4. Nestle 4 meatballs into each slaw- filled sub and garnish with peanuts and sesame seeds for a street food winner the whole family will love.

Meat Recipes






Fish Recipes






Fakeaways


Fish & Chip Gyro

Cooking Time: 25 mins

Ingredients

For the gyros:

  • 6 chunky cod fish fingers
  • 200g frozen chips (skin on are best)
  • 1 tbsp peri peri seasoning


For the Zinger sauce:

  • 3 tbsp ketchup
  • 2 tbsp mayonnaise
  • 1.5 tbsp chilli sauce
  • 1 tbsp vinegar

To serve:

  • 2 flatbreads
  • 1/3 lettuce, finely shredded
  • 1 small red onion, finely sliced
  • 2 plum tomatoes, sliced
  • White parchment to wrap 

Method

  1. Pre-heat your oven to gas 7, 220°C, fan 200°C. Pop your chips and fish fingers on separate baking trays and pop in the oven for 18 mins/as per package instructions.
  2. Meanwhile, in a small bowl mix all Zinger sauce ingredients plus a pinch of salt and pepper and pop to one side. Heat a griddle pan over a high heat and char your flatbreads for a minute on each side.
  3. Remove your fish fingers and chips from the oven and sprinkle your chips all over with Peri Peri seasoning plus a pinch of salt and pepper.
  4. Lay your flatbreads down, dollop with Zinger sauce followed by lettuce, onions, tomatoes, seasoned chips and fish fingers broken into chunks.
  5. Roll up, wrap in your parchment and enjoy!
     

Ultimate Fino Pitta

Cooking Time: 25 mins

Ingredients

For the Piri-piri tofu:

  • 2 tbsp vegetable oil
  • 280g tofu cut into strips
  • 1 tbsp Piri-piri seasoning
  • 1 red chilli finely sliced
  • 3 tbsp Piri-piri sauce

For the rest:

  • 2 white pittas
  • 2 heaped tbsp caramelised onion chutney
  • 2 tbsp vegan perinaise
  • Large handful mixed leaves
  • 4 vegan Cheddar slices

To serve (optional):

  • 250g frozen skin on fries
  • 2 tsp Piri-piri seasoning
  • Vegan coleslaw

Method

  1. Start by pre-heating your oven to gas 6, 200°C, fan 180°C and bake your skin on fries for 18-20 mins until golden.
  2. Meanwhile, heat your veg oil in a large, non-stick pan over a medium heat. Sprinkle your tofu strips all over with Piri-piri seasoning plus a large pinch of salt and pepper so evenly covered. Add your tofu strips and chilli to the hot oil and fry for 8 minutes until golden all over. Add Piri-piri sauce and mix so it’s coated before popping to one side.
  3. Toast your pittas, slice down the side to create pockets and spread the bottom of each with caramelised onion chutney followed by perinaise and leaves. Fill each with Piri-piri tofu and top each with a couple of slices of vegan Cheddar before popping in the oven to melt and heat through for a few mins.
  4. Remove your chips from the oven and coat in Piri-piri seasoning plus a large pinch of salt and pepper. Remove your pittas from the oven and serve alongside Peri-peri chips and slaw for a vegan spin on a classic.