Feed the family for under £5 with our sensational Savers recipes.

Mix up your mid-week meal planning with our tasty family feeds under £5. Enjoy at least 4 portions and zero waste if you follow our recipes and shopping lists below. 

Mediterranean Vegetable Macaroni Cheese - £4.48

Ingredients

  • 1 x Savers Mild Cheese Slices 88p 
  • 1 x Savers Pasta shapes 45p
  • 1 x Whole Milk 500ml 79p 
  • 1x Red Pepper 45p 
  • 1x Courgette 33p 
  • 1x Sweet Potato 50p 
  • 1x Wonky Onions 50p 
  • 1 x Bulb Garlic 30p 
  • 1x Tin Savers Chopped Tomatoes 28p 

Method

  1. Preheat the oven to 200oc.
  2. Put a pan of water on to boil, enough to cook 500g of pasta, get a strainer and a bowl ready to catch the water from straining the pasta (you will need this later for the sauce).
  3. While the pasta is cooking, use a large roasting tray to lay out all the vegetables and toss with a little oil, place in to the oven and roast till softened (season well with salt and pepper).
  4. To make the sauce, add the milk to a small saucepan and bring to the boil, pour into a small jug or bowl, wipe out the pan and add the butter, warm till melted and then stir in the flour to form a thick paste.
  5. Add the warmed milk a little at a time stirring vigorously to make a thick sauce.
  6. The pasta should be cooked now, strain the pasta into the strainer and bowl and put pasta to one side, measure out about 200g of the pasta water and use this to stir into the sauce,breaking up the cheese slices and stirring them into the sauce as well.
  7. Add the pasta to the sauce and season well with salt and pepper.
  8. Add the chopped tomatoes to the roasted vegetables and continue to roast for 10 more minutes.
  9. Pour the roasted vegetables and tomato sauce into a dish and add the pasta bake stirring well to help colour the pasta sauce with the remaining tomato and roasted vegetables in the tray, top with the roasted vegetables and some slivers of broken slices of the cheese.
  10. Bake in the oven for 10 minutes.
  11. Ready to serve.

Sausage & Vegetable Bake - £3.64

Ingredients

  • 12 x Woodheads Frozen Thick Sausages £1 
  • 4 x Wonky Potatoes 69p 
  • 3 x Wonky Carrots 30p 
  • 4 x Wonky Onions 50p 
  • 8 x Teaspoon Savers Gravy Granules 56p
  • 1 Pint Boiling Water

To Serve

  • Wonky Peas 59p

Method

  1. Boil the diced potatoes for 5 minutes in lightly salted water and then drain and oil.
  2. Mix the sliced onions, carrots, (chopped herbs optional) and boiled potatoes together and place in the bottom of a roasting tray.
  3. Pan fry the sausages until each side is golden brown.
  4. Place the sausages on top of the vegetables.
  5. Bake in a preheated oven 180℃ for 25-30 minutes.
  6. Make up gravy in a measuring jug.
  7. Remove tray & pour over the gravy.
  8. Return to the oven for an extra five minutes.
  9. Serve with garden peas.

Vegetable and Potato Hot Pot - £4.74

Ingredients

  • 2x Onions Peeled and sliced
  • 500g of Morrisons Frozen Casserole vegetable mix £1.19
  • 500g of Wonky potatoes peeled and Sliced 99p
  • 400g Sweet Potato, Peeled and Sliced 65p
  • 500ml Water (Or stock)
  • 1x Pack Green Lentils in water 85p
  • 30g Savers Gravy Granules 56p
  • 30g Sunflower/Vegetable Oil
  • 4g Salt
  • Black Pepper to taste
  • 8x Savers Yorkshire Puddings 50p

Method:

  1. In a thick bottomed casserole dish (preferably metal) or casserole pan, add a little oil and fry both sides of the potato and the sweet Potatoes  till just coloring and place in a dish and repeat till all the potatoes have been fried.
  2. In the same pan add a little more oil, and then add the sliced onions and fry till just colouring a nice brown colour.
  3. Add the casserole vegetables and cook until beginning to brown.
  4. Add the Lentils with the water from the pack, and the water and bring to the boil, then add the gravy granules, stirring in well until thickened.
  5. Pour the mixture into the casserole tray (or if using the existing pan you have been cooking in, get ready to top with the potatoes).
  6. Add the sliced potatoes that were cooked earlier and arrange over the top the stew until all the potatoes have been used (for better appearance try arrange alternatively).
  7. Place in the oven and cook for 20-25 minutes till golden brown and bubbling on top.
  8. Cook the yorkshire puddings for the last 3-4 minutes of the hotpot's cooking time.
  9. Serve piping hot, spooning the hot pot generously into the yorkshire puddings and more to spare.

Sweet Potato and Vegetable Curry - £4.96

Ingredients

  • 1x Bag Fresh Chillies 55p
  • 1x Wonky Pepper 90p
  • 1x large sweet potato 50p 
  • 300g x Savers Rice 45p
  • 1x Morrisons Garlic 30p 
  • 3x Wonky onions 50p
  • 1x tin savers plum tomatoes 28p 
  • 1x Courgette 33p
  • 1x medium curry powder £1.15 

Method

For the rice:

  1. Place the rice in a bowl and wash the rice under running cold water for 5 minutes.
  2. To make the rice place the onions, oil, chilli, salt and cook over a low heat until the onions are soft.
  3. Add the rice and water and bring to the boil. Turn the heat down cover with a lid and cook on a low heat until the rice has absorbed all the water.
  4. Remove the rice from the heat and separate and fluff up the rice with a fork.

For the curry:

  1. Add the sliced onions, chilli, pepper, sweet potato, garlic, oil, and salt to a pan and cook over a low heat until the onions are soft.
  2. Mix the curry powder with the water and add to the pan.
  3. Roughly chop the tomatoes into large chunks and add the juice and tomatoes to the pan.
  4. Cook the curry until the sweet potato chunks are cooked through.
  5. Add the courgettes and sugar cook until tender.
  6. Check the seasoning and serve.