Could YOU eat for £1 a day? Supermarket creates budget recipes to help families live on the cheap (2024)

BREAKFASTS

30g bowl of Aldi Bebivita Fruity Breakfast Cereal with Cowbelle Semi Skimmed Milk

27p per serving

150g Brooklea Fat Free Natural Yogurt topped with 80g Berry Fresh Chopped Strawberries

34p per serving

Porridge made with 50g Everyday Essentials Porridge Oats, 270ml water and topped with a tbsp of Everyday Essentials Sultanas

7p per serving

1 slice of Everyday Essentials Wholemeal Toast spread with 25g The Cheese Emporium Lighter Soft Cheese and an Orchard Fresh Braeburn Apple

21p per serving

LUNCHES

PEA SOUP

(Serves 4, 83p per serving)

Ingredients

1tbsp Solesta Vegetable Oil - 2p

1 peeled and chopped Farm Fresh Mild Onion - 11p

1 crushed Farm Fresh Garlic Clove - 2P

2 x 420g drained weight 250g can of Sweet Harvest Garden Peas - 56p

700ml Stock made with 2 Quixo Stock Cubes - 8p

10g Greenvale British Unsalted Butter - 4p

To make

1. Heat the oil in a large pan. Add the onion and cook over a medium heat for 5-6 minutes until softened. Add the garlic and cook for a further 2 minutes.

2. Stir in three-quarters of the peas and pour in the stock. Bring to the boil and simmer for 10-12 minutes.

3. Blend the soup in a liquidiser or using an electric hand blender.

4. Return to the pan with the remaining peas. Simmer for 2 minutes. Stir in the butter.

BAKED POTATOES WITH MUSHROOMS

(Serves 4, 46p per serving)

Ingredients

4 baking size Farm Fresh Potatoes - 99p

1tbsp Solesta Vegetable Oil - 2p

250g Farm Fresh Closed Cap Mushrooms - 63p

4 level tbsps CowBelle Reduced Fat Crème Fraiche - 18p

To make

1. Microwave or bake the jacket potatoes (or do a combination of the two for speedy potatoes with crispy outsides.)

2. Meanwhile sauté the mushrooms in the oil until soft.

3. Serve the potatoes topped with the mushrooms.

4. Top with the crème fraiche (1tbsp per potato). If you have some chives or parsley in a windowsill or veg patch, snip a little over the top.

HAM AND TOMATO BAGEL

(Serves 1, 37p per serving)

Ingredients
Half a Sunnyhill Bagel - 9p

1tsp Cucina Tomato Purée - 3p
2 slices Appleby’s Wafer Thin Cooked Ham - 10p
1 Salad Fresh Tomato, thinly sliced - 15p

To make
1.Pre-heat the grill and lightly toast the halved bagel on both sides.
2. Spread each half of the bagel with 1 teaspoon of tomato purée, then top each half with two slices of wafer-thin ham.

3. Arrange the sliced tomatoes on top. Grill for 2-3 minutes. Serve at once.

CRUNCHY CABBAGE, FRUIT AND NUT SALAD

(Serves 3, 18p per serving)

Ingredients

150g Farm Fresh Cabbage (red preferably), shredded - 19P

1 Orchard Fresh Braeburn Apple, peeled, cored and sliced - 12p

1 Salad Fresh Celery Stick, finely sliced - 7P

50g Wholefoods Mixed peanuts, Raisins - 17p

A handful of chopped parsley from a

windowsill of veg patch if available (optional)

tbsp The Pantry Lemon juice - 3P

2tbsps Solesta Vegetable Oil - 4p

To make

1. Prepare all the ingredients apart from the last four and mix them in a large bowl.

2. Put the honey, lemon juice and oil in a smaller bowl. Whisk together and pour over the salad and toss until evenly coated. (Adjust honey oil and lemon quantities to taste).

DINNERS

VEGETABLE AND NUT STIR FRY

(Serves 4, 68p per serving)

Ingredients

1tbsp Solesta Vegetable Oil - 2p

1/2 Farm Fresh Savoy Cabbage - 38p

Farm Fresh One Onion - 11p

Farm Fresh 300g Carrots - 24p

Salad Fresh 2 Red or Yellow Peppers - £1.12

300g Everyday Essentials Long Grain Rice - 12p

50g Clancy’s Honey Peanuts, Almonds & Cashews - 70p

Dash of Asia Specialities Dark soy sauce 150ml - 4p

To make

1. Prepare and chop all the vegetables into strips.

2. Put the rice on to boil

3. Stir fry in the vegetable oil, stirring all the time over a high heat.

4. When the vegetables are a couple of minutes off being done, throw in the nuts.

5. Add soy sauce to taste, and serve with the boiled brown rice.

SARDINE FISH CAKES

(Serves 4, 41p per serving)

Ingredients

2 x 125g Ocean Rise Sardines in sunflower Oil (tins) - 90p

500g Farm Fresh Potatoes - 35p

Couple of leftover slices of Village Bakery Medium White Bread - 5p

2 Salad Fresh Spring Onions - 12p

1 Merevale Medium Free Range Egg - 16p

2tsps Bramwells Horseradish Sauce - 5p

1tbsp Solesta Vegetable Oil - 2p

To make

1. Peel and chop the potatoes and boil until soft

2. When cooked, drain and mash (with a little milk and butter if you wish)

3. Add the sardines, spring onions (finely chopped) and horseradish sauce, plus a little milk if the mixture is too stiff.

4. Form into fish cake patties, brush with the beaten egg and roll in the breadcrumbs.

5. Fry in the oil until golden and piping hot through. Serve with salad.

TURKEY CHILLI

(Serves 4, 64p per serving)

Ingredients

450g Ashfield Farm British Turkey Mince - £1.79

1 x 400g can of Sweet Harvest Kidney Red Beans - 21p

1 x 400g can of Sweet Harvest Peeled Plum Tomatoes - 31p

300g Everyday Essentials Long Grain Rice - 12p

Half a Farm Fresh Red Chilli Pepper - 4p

1 rounded tbsp Cucina Tomato Puree - 5p

Squeeze of Bramwells Ketchup - 2p

To make

1. Dry fry the turkey mince until it’s no longer pink (you can use a little bit of oil if necessary).

2. Add the tin of tomatoes and the very finely chopped chilli and simmer on low for 20 minutes, adding more water if necessary.

3. About 5 minutes before the end add the kidney beans.

4. Serve with the boiled rice.

Other store cupboard ingredients you can add to boost flavour include ketchup, stock cubes, mixed herbs and tomato purée. Adjust amount of chilli pepper to taste.