5 FOR UNDER £30 | WEEK 3 | M&S
Welcome to “5 for under £30,” a series of recipes to shop & cook 5 meals, each serving 4 people for under £30. The ingredients collected each week will be supplied from a different shop. This is Week 3, the items collected for these five recipes are from M&S.
The items for all five recipes were bought at the same time so the prices I post are accurate as of the date of purchase, please note that these items may fluctuate on price depending on the date you have purchased your ingredients.
NB - These recipes also require the use of some store cupboard standard ingredients which do not appear on the shopping list, for example: Sauces, herbs, stock cubes, salt etc.
SAVE MONEY | STRESS LESS | EAT HOMEMADE | SAVE TIME | REDUCE FOOD WASTE | March 2024
The five meals in the plan are:
Spinach & Ricotta Cannelloni
Piri Piri Chicken Traybake
Broccoli, Cheddar & Potato Bake
Curried Chicken Ramen
Bacon, Chilli & Tomato Penne
This picture provides the full shopping list, you can screenshot or download and print. The shopping list is complete with the product description, the item price and meal allocation.
If you prefer the PDF shopping list click here.
You can also download this shopping list template blank to fill in yourself under the “eBooks” section of the website or click here.
The cold store items of the shop are:
Chicken Legs x2
Bacon
Medium Cheddar Cheese
Lasagne Sheets
Ricotta
Baby Leaf Spinach (Frozen)
Please note the dates on your fresh food items, ensuring they remain in date for the duration of your plan.
I have tried to find the best balance for quality and value for money, some ingredients cost a little extra to ensure the meals hit their best potential on taste. If preferred, these items can be interchanged with a cheaper alternative of your choice:
I was really impressed with the quality of ingredients in this plan, having two vegetarian meals was a light and refreshing change.
Basmati Rice, You can of course cook your own but I didn’t need to purchase more rice for this plan so microwavable was the affordable option.
The total price for the shop is £25.86
The total usage price is £25.86
In this plan I used up 100% of the items, there was no leftover product.
5 meals for under £30
Week 3 - M&S
March 2024
Spinach & Ricotta Cannelloni, Serves 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Total Cost: £7.26
Ingredients:
1 onion, finely diced
500g frozen spinach, defrost & diced
250g ricotta
175g cheddar cheese, grated
2 eggs
300g fresh lasagne sheets
Store Cupboard:
250ml chicken/veg stock
2 tbsp olive oil
2 tsp garlic granules
1 tsp oregano
Salt & pepper
2 tbsp tomato puree
Fresh basil- optional garnish
Instructions:
In a frying pan, heat 2 tbsp olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic granules and oregano, and cook for an additional 5 minutes.
Divide the onion mixture into two bowls. In one bowl, combine 2 tbsp tomato puree and the chicken or vegetable stock, mixing well. Set aside. In the other bowl, mix together the ricotta cheese, most of the grated cheddar cheese, thawed spinach, eggs, salt, and pepper.
Preheat the oven to 175°C (350°F). Grease a baking dish large enough to accommodate the cannelloni.
Spread half of the tomato mixture on the bottom of the prepared baking dish.
Fill each lasagne sheet with the spinach and cheese mixture, rolling them up tightly, and place them seam-side down in the baking dish.
Pour the remaining tomato mixture over the cannelloni and sprinkle with the reserved cheddar cheese.
Bake uncovered for 30 minutes, or until the cheese is golden and bubbly and the pasta is cooked.
Garnish with fresh basil before serving, if desired.
Enjoy your delicious Spinach and Ricotta Cannelloni!
Piri Piri Chicken Traybake, Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Total Cost: £6.35
Ingredients:
4 chicken legs (2 remaining for the ramen recipe)
1 pepper, rough chopped
2 corn on the cob
2 packs of Basmati rice
1 tinned tomatoes
Piri Piri Marinade-
2 tsp smoked paprika
1 tsp paprika
1 tbsp oregano
2 tsp garlic granules
2 tsp cayenne pepper (only 1 if like milder)
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp honey
Instructions:
Preheat the oven to 180°C (350°F).
In a large oven tray, combine all the ingredients for the Piri Piri marinade.
Add the chicken legs to the tray and coat them evenly with the marinade.
Surround the chicken legs with the chopped tomatoes and roughly chopped pepper.
Halve the corn on the cob to create 4 pieces and add them to the oven tray.
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken is roasting, prepare the basmati rice according to the instructions on the packet.
Once cooked, serve the Piri Piri chicken with the roasted vegetables and basmati rice.
Optional: Squeeze fresh lime juice over the dish before serving for an extra burst of flavour.
Broccoli, Cheddar & Potato Bake, Serves 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1hr 10minutes
Total Cost: £4.60
Ingredients:
4 baking potatoes
1 large broccoli
1 onion, finely diced
175g cheddar cheese
Store Cupboard:
50g butter
60g flour
600ml milk
1 tbsp mustard
150ml - 200ml chicken stock
Instructions:
Peel the baking potatoes and boil them whole in salted water until they are fork-tender. Be careful not to overcook them; they should still hold their shape when sliced.
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and cook until softened.
Add the butter to the onions and let it melt, then slightly brown. Sprinkle in the flour and whisk continuously for a couple of minutes to form a roux. Gradually pour in the milk while stirring constantly to create a thick white sauce. Let the sauce simmer for a couple of minutes, then add the cheddar cheese (reserving a small amount for topping) and Dijon mustard. Stir until the cheese is melted and the sauce is smooth. Taste and add salt if needed.
While making the cheese sauce, dice the broccoli into florets. If using the stem, peel and dice it into small cubes.
Preheat the oven to 180°C (350°F). Place the diced broccoli in an ovenproof dish, along with any additional diced potatoes if desired. Pour the cheese sauce over the broccoli and potatoes.
Slice the boiled potatoes into rounds about 1/2cm thick. Arrange the potato slices on top of the broccoli and cheese sauce in the dish.
Pour chicken stock over the assembled bake. The amount of stock needed may vary depending on the size of your dish, but it should be enough to allow the potatoes to cook properly during baking.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, uncover the dish, sprinkle the remaining cheddar cheese over the top, and bake for an additional 20 minutes or until the potatoes are fully cooked and the top is golden brown.
Use a knife to check that the potatoes are tender, then serve hot.
Curried Chicken Ramen, Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Cost: £3.23
Ingredients:
2 chicken legs, roasted (40 mins 180.c) and shredded
250g egg noodles
1 carrot
2 inch ginger, grated
4 eggs
Store Cupboard:
1 tsp garlic granules
3 tbsp soy sauce (plus 1 tsp soy for chicken)
1 tbsp med curry powder (plus 1 tsp curry powder for chicken)
2200ml chicken stock
Instructions:
In a large pan, bring the chicken stock to a simmer. Add the grated ginger, garlic granules, 3 tbsp soy sauce, and 1 tbsp curry powder.
Add the egg noodles to the simmering broth and cook according to package instructions over medium heat.
In a separate frying pan, heat 1 tbsp olive oil and add the shredded cooked chicken. Stir in 1 tsp soy sauce and 1 tsp curry powder. Heat the chicken until piping hot.
Peel the carrot into ribbons and add them to the simmering broth to cook gently.
In another saucepan, bring water to a boil. Once boiling, carefully add the eggs and cook for exactly 6 1/2 minutes for soft-boiled eggs.
After 6 1/2 minutes, immediately transfer the eggs to cold water to stop the cooking process. Peel the eggs once they are cool enough to handle.
To assemble the ramen bowls, divide the cooked noodles and carrot ribbons among serving bowls. Ladle the hot broth over the noodles and carrots.
Top each bowl with the shredded chicken and a soft-boiled egg. Garnish with sesame seeds and chopped coriander, if desired. Optionally, add finely sliced spring onions.
Enjoy your delicious homemade curried chicken ramen!
Bacon, Chilli & Tomato Penne, Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Total Cost: £4.40
Ingredients:
500g penne pasta
10 smoked bacon rashers
1 tin chopped tomatoes
1 onion, finely diced
Store Cupboard:
1/2 tsp chilli flakes
1/2 tsp oregano
1 tbsp white sugar
1 tsp cider vinegar
200ml chicken/veg stock
2 tbsp olive oil
Instructions:
Heat olive oil in a frying pan over medium heat. Add diced onion and bacon. Cook for about ten minutes until onions are caramelized and bacon is crispy.
Stir in the oregano and chilli flakes. Cook for an additional two minutes.
Meanwhile, in a large pot, bring salted water to a boil and cook penne pasta according to package instructions.
To the bacon and onion mixture, add the tin of chopped tomatoes and chicken or vegetable stock. Adjust the flavour with sugar and cider vinegar. Simmer the sauce for a few more minutes, then taste and add salt if necessary.
Drain the cooked pasta and add it to the sauce. Toss to coat the pasta evenly.
Serve the pasta as is or sprinkle with grated Parmesan cheese if desired. Enjoy your flavourful bacon and tomato penne pasta!
Leftover ingredients -
There were no leftover ingredients in this plan.
