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2350
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TROLLEY DASH PI C K U P A F E W K E Y I N G R E D I E N T S I N ST O R E T O MAKE THESE DELICIOUS MEALS IN MINUTES
OR
BALSAMIC CHICKEN WITH BEETROOT AND BEANS Preheat the oven to gas 6, 200°C, fan 180°C. Score 1 x 1kg pack Chicken Legs. Put on a baking tray, drizzle with oil, then season and roast for 20 minutes. Slice 2 x 300g packs Cooked Beetroot and add to the tray. Cook for 15 minutes, then drizzle over a little Chilli Balsamic Glaze and scatter over 1 x 220g pack Green Beans. Return to the oven for 10 minutes*.
Serves 4 Cost per serve £1·13
Each serving contains Energy
1086kJ 261kcal 13%
Fat
Saturates
16g 4g 23% 20%
Sugars
Salt
7g 8%
0·6g 11%
of the reference intake. See page 96. Carbohydrate 9g Protein 20g Fibre 2g
RECIPES KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT *Cook the chicken until the juices run clear with no pink meat showing.
SPICED KING PRAWN PILAF In a frying pan, heat ½ x 285g jar chopped Roasted Peppers with a little oil from the jar. Add 1 x 250g pouch Microwave Long Grain Rice, cook for 1-2 minutes, then stir in ½ x bunch sliced Spring Onions and 1 x 150g pack Cooked and Peeled King Prawns with Chilli and Coriander. Cook for 2-3 minutes more, until the prawns are piping hot; season. Each serving contains
Serves 2 Cost per serve £3·20
Energy
Fat
Saturates
Sugars
Salt
1366kJ 325kcal 16%
8g 12%
1g 7%
1g 1%
1·4g 24%
of the reference intake. See page 96. Carbohydrate 42g Protein 19g Fibre 4g
ARTICHOKE AND SPINACH CALZONE Preheat the oven to gas 6, 200°C, fan 180°C. Wilt and roughly chop 1 x 200g pack Spinach. Spread 1 x 280g pack Ready Rolled Round Pizza Dough Base with 4 tbsp of Garlic & Herb Soft Cheese. Chop 5-6 pieces Artichoke Antipasti and scatter over one half. Top with the spinach. Brush the edges with water, then fold over to enclose the filling; crimp with a fork. Bake for 20 minutes, or until golden. Each serving contains Energy
2018kJ 480kcal 24%
Fat
Saturates
Sugars
Salt
14g 5g 28g 3·1g 21% 26% 32% 53%
Serves 2 Cost per serve £1·86
of the reference intake. See page 96. Carbohydrate 70g Protein 16g Fibre 5g
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