One Basket... 5 Meals

Create five delicious meals they’ll love from one basket of shopping – all for £30 or less*

Using ready-prepped miso soup paste lets you whip up this zingy, Japanese-inspired supper dish in a flash

SERVES 4 | READY IN 20 MINS | PRICE PER SERVING £1.43

● 1tsp rapeseed oil

● 480g pack Butcher’s Selection Pork Loin Steaks, fat trimmed

● 4 sachets Yutaka Miso Soup Paste

● 2tsp reduced-salt soy sauce

● 260g pack Asda Rainbow Vegetable Stir-Fry

● 225g rice noodles

● 2 spring onions, thinly sliced

● 1 red chilli, sliced

● 1 lime, cut into quarters

1) Heat the oil in a large frying pan and pan-fry the pork for 2-3 mins on each side until cooked through. Take off the heat and set aside to rest for 5 mins.

2) Bring 1L water to the boil in a large pan and whisk in the miso paste and soy sauce. Add the stir-fry veg mix and noodles to the pan and bring back to the boil. Simmer for 2-3 mins until the vegetables are cooked. Slice the pork and add to the pot.

3) Divide the ramen between 4 bowls and top each one with spring onions, chilli and a wedge of lime to serve.

This is the perfect sharing meal for the family to enjoy together on a weeknight

SERVES 4 | READY IN 30 MINS | PRICE PER SERVING £1.42

● 5 carrots, washed

● 3tbsp reduced-salt soy sauce

● Juice and zest 1 lime

● 125g plain flour

● 2tbsp cornflour

● 2 eggs, beaten

● 1 sachet Yutaka Miso Soup Paste

● 250ml sparkling water

● 2tbsp rapeseed oil

● 4 spring onions, cut in half lengthways and widthways

● 300g frozen Asda Seafood Cocktail, thawed and drained

● ½ green and ½ red chilli, sliced

1) Coarsely grate 1 of the carrots and use a veg peeler to cut the rest into ribbons. Toss the ribbons in 1tbsp of the soy sauce and the juice and zest of ½ lime. Cut the remaining ½ lime into wedges and set aside.

2) Whisk together the flour, cornflour, eggs, miso paste and sparkling water until smooth.

3) Heat ½ the oil in a large, nonstick frying pan over a medium-high setting. Fry ½ the spring onions for 1-2 mins until starting to char. Add ½ the grated carrot and ½ the seafood.

4) Pour ½ the batter over the pan ingredients, ensuring they are covered. Cook for 4-5 mins until golden and little bubbles appear in the batter. Flip and cook for another 4-5 mins until the batter is fully cooked. Transfer to a warm plate lined with kitchen roll.

5) Wipe the pan clean and repeat with the remaining ingredients, then cut the pancakes into wedges.

6) Mix the remaining soy sauce and chilli and serve as a dipping sauce with the pancakes and carrot salad.

Dig into thick, juicy burgers with all the trimmings, served with sticks of courgette in golden, crispy breadcrumbs

SERVES 4 | READY IN 45 MINS | PRICE PER SERVING 59p

● 500g pack Butcher’s Selection Lean Pork Mince (typically less than 5% fat)

● 1 red chilli, finely chopped

● Zest and juice 1 lime

● 1tbsp reduced-salt soy sauce

● 1 egg, beaten with 1tbsp water

● 80g fresh breadcrumbs

● 2 courgettes, cut into batons

● 2tbsp rapeseed oil

● 3tbsp light mayonnaise

● 4 Asda White Flour Dusted Sliced Rolls, plus 2 blitzed into breadcrumbs

● 1 Little Gem lettuce, finely shredded

● 4 salad tomatoes, sliced

1) Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper.

2) Mix together the pork mince, chilli, lime zest and soy sauce until well combined. Shape into 4 burger patties and chill in the fridge on a plate.

3) Meanwhile, to make the ‘fries’, put the egg mixture and breadcrumbs into 2 separate, shallow bowls. Dip the courgette batons into the egg and then the breadcrumbs, turning to cover completely. Arrange the batons in a single layer on the baking trays. Drizzle with 1tsp of the oil and cook for 20 mins until golden and crisp.

4) Heat the remaining oil in a nonstick frying pan over a medium setting and fry the burgers for 5-6 mins each side until cooked through.

5) Mix the mayonnaise with the lime juice.

6) Split and lightly toast the 4 rolls and fill with the shredded lettuce, tomatoes, a little of the lime mayo and the burgers.

Like curry? You're sure to live this mildly spiced main dish, serves on a bed of deliciously herby vegetable pilau rice

SERVES 4 | READY IN 45 MINS | PRICE PER SERVING £1.11

• 400g tin coconut milk

• 50g post Asda Red Thai Curry Paste

• 1 large sweet potato, peeled and cut into bitesize chunks

.• 2 carrots– 1 roughly chopped, 1 finely chopped

• 1½ red onions, cut into wedges

• 2 salad tomatoes– 1 quartered, 1 finely chopped

• 180g pack mild and tender baby spinach

● 1 x 250g pack Asda Pilau Micro Rice

● ½ x 25g pack coriander, roughly chopped

● 1 lemon, zested and cut into wedges

● 1 green or red chilli, sliced

● 2 Asda Plain Folded Flatbreads, toasted

1) Put the the coconut milk and curry paste in a large pan with 100ml water and bring to the boil, stirring, until evenly combined. Add the sweet potatoes, roughly chopped carrots and the red onions. Partially cover with a lid and simmer for 25-30 mins until the vegetables are tender.

2) Add the quartered tomatoes and the baby spinach to the pan, then cook for 5 mins until the spinach has wilted.

3) Meanwhile, cook the micro rice according to the pack instructions. Tip into a bowl and mix with the coriander, lemon zest, finely chopped carrot and finely chopped tomato.

4) Top the curry with the sliced chilli and serve with the rice, lemon wedges and flatbreads.

Succulent salmon skewered with tangy red onion and chunky courgette, served with a tropical fruit salsa

SERVES 4 | READY IN 25 MINS | PRICE PER SERVING £1.64

• 240g pack Asda Salmon Fillets, skinned and cut into 3cm chunks

• 1 red onion, cut into wedges, plus ½ red onion, finely chopped

• 2 courgettes, cut into 2cm chunks

• 1tbsp rapeseed oil

• 1 lime, juice and zest

• ½ x 25g pack coriander, finely chopped

• 1 red chilli, finely chopped

• 1 large mango, diced

• ½ red onion, finely chopped

• ½ red onion, finely chopped

• ½ red onion, finely chopped• 4 Asda Plain Folded Flatbreads

• 1 Little Gem lettuce leaves separated

1) Preheat the grill on high. Soak 4 wooden or bamboo skewers in warm water.

2) Toss the salmon, onion wedges and courgettes in the oil, the juice and zest of ½ lime, ½ the coriander and ½ the chilli. Season with black pepper then thread onto the skewers. Put on a baking tray and grill for 2-3 mins each side until the salmon is cooked through.

3) Mix the remaining lime juice and zest, coriander and red chilli with the diced mango and chopped red onion.

4) Toast the flatbreads and arrange on a platter with the skewers, salsa and the lettuce to serve.