FOLLOW the Batch Lady Suzanne Mulholland’s meal plans and recipe guide for a family of four during the summer holidays.
Here we reveals delicious summer recipes from jerk chicken to chickpea and sweetcorn burgers.
Follow our tips for feeding a family of four over the holidays[/caption]
JERK CHICKEN
Serves four
Prep time: 5 mins
Cooking time: 30-35 mins
YOU NEED:
- 6-8 chicken thighs, skin removed
- 3tsp jerk seasoning
- 2tbsp tomato ketchup
- 1tsp garlic puree
METHOD:
- Put all the ingredients above in a large freezer bag and mix well.
- Ready to eat: Remove from the freezer and leave to fully defrost.
- Add everything into a large baking tray and cook in the oven at 190C/170C fan/gas mark 5 for 30-35 minutes until the chicken is cooked through.
- Cook 350g rice according to packet instructions, but 2 minutes before the end of the cooking time add in the drained and rinsed tin of kidney beans to heat through.
- Drain the rice and beans and serve alongside the chicken.
Try these amazing Greek kebabs[/caption]
GREEK PORK & PEPPER KEBABS
Serves four
Prep time: 5 mins
Cooking time: 10-15 mins
YOU NEED:
- 500g diced pork shoulder
- 3 heaped tbsp natural yoghurt
- 1 heaped tbsp dried oregano
- Juice 1 lemon
- 1 tsp garlic puree
- 2 sweet peppers, cut into chunks
METHOD:
- Add the pork, yoghurt, oregano, lemon, garlic puree and a grind of salt and pepper to a mixing bowl.
- Mix well with your hands until combined.
- Pour into a large reusable freezer bag (you will add the peppers when you cook).
- Ready to cook: Remove from the freezer and defrost in the fridge overnight.
- Take 4 skewers and your diced fresh pepper and add alternately to the skewer.
- Cook them under a preheated grill for 6-8 minutes each side until golden and the pork is cooked through.
- While your pork is cooking, soak 300g couscous in boiling water and chop up some lettuce.
- Once cooked, serve the skewers on a bed of couscous with the lettuce.
These delicious chickpea and sweetcorn burgers are quick to cook[/caption]
CHICKPEA & SWEETCORN BURGERS
Serves four
Prep time: 5 mins
Cooking time: 25-30 mins
YOU NEED:
- 400g tin chickpeas
- 200g tin sweetcorn
- Juice 1 lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp plain flour
METHOD:
- Add everything, along with salt and pepper into a food processor, then blitz.
- Once smooth, bring it together and tip onto a clean surface.
- Divide the mixture into 4 and shape into patties.
- Place burgers in a large reusable freezer bag.
- Ready to eat: Remove the frozen burgers from the freezer and place them on a baking tray.
- Drizzle with oil and cook in the oven at 180C/160C fan/gas mark 4 for 25-30 minutes.
- Serve each burger in a bun with 1tbsp houmous and some salad.
This leek, potato and sweetcorn pie serves four[/caption]
LEEK, POTATO & SWEETCORN CHEESY PIE
Serves four
Prep time: 10 mins
Cooking time: 30-40 mins
YOU NEED:
- 3 medium potatoes, peeled
- 1 tbsp oil
- 1 large leek, finely diced
- Large knob of butter
- 2 tbsp plain flour
- 200ml chicken stock
- 200ml milk
- 140g grated cheddar
- 200g tin sweetcorn, drained
- 1 sheet pre-rolled puff pastry
- 1 egg, beaten
METHOD:
- Slice the potatoes into 1in chunks and cook in a saucepan of boiling water until tender – around 10 minutes.
- Once cooked, drain and set aside.
- Take a large frying pan and place on a medium heat.
- Add a splash of oil and the diced leek.
- Cook until soft. Next add the butter and leave to melt, then add the flour and stir in well.
- Pour in the stock, bit by bit, and stir well as the sauce begins to thicken.
- Once you have added all the stock, add the milk and stir until incorporated.
- Once the sauce thickens, add the grated cheddar, sweetcorn, cooked potatoes and season with salt and pepper.
- Stir together, then leave to cool.
- Once the sauce has cooled, pour it into a large reusable freezer bag and freeze flat.
- Place the roll of puff pastry next to it in the freezer.
- Ready to cook: Remove the sauce and pastry from the freezer and leave to defrost.
- Preheat the oven to 180C/160C fan/gas mark 4.
- Pour the sauce into an ovenproof dish then lay over the puff pastry.
- Brush with some of the beaten egg and bake for 30-40 minutes until piping hot and golden.
- Serve with steamed broccoli.
This roasted red pepper pasta sauce takes only five minutes to prepare[/caption]
ROASTED RED PEPPER PASTA SAUCE
Serves four
Prep time: 5 mins
Cooking time: 35 mins
YOU NEED:
- 2 red sweet peppers
- 1 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic puree
- 2 x 400g tins chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp cream cheese
METHOD:
- Preheat the oven to 180C/160C/gas mark 4.
- Cut the peppers in half and remove the seeds.
- Place the pepper halves on a baking tray, drizzle with oil and sprinkle with dried oregano.
- Cook in the oven for 20 minutes to soften and roast.
- While the peppers are cooking, add a splash of oil and the garlic puree to a saucepan.
- Sizzle for 2 minutes then tip in the chopped tomatoes and tomato puree and cook on a low-medium heat until the peppers are ready.
- Remove the peppers from the oven and add to the tomato sauce.
- Season well then stir in the cream cheese.
- Remove from the heat and, using a hand blender, blitz until smooth.
- Set aside and leave the sauce to cool.
- Once the sauce has cooled, pour it into a large reusable freezer bag and freeze flat.
- Ready to eat: Remove the sauce from the freezer and leave to defrost.
- Pour it into a saucepan and reheat while you cook 350g pasta.
- Once the pasta is cooked, add it to the sauce, then serve with garlic bread.
- FOLLOW Suzanne Mulholland aka The Batch Lady on Instagram and Facebook @Thebatchlady.
WEEKLY MEAL PLANNER
MONDAY
BREAKFAST: Porridge with banana (26p). Porridge for 4 made with 160g oats, 400ml milk and 400ml water with 1 banana each.
LUNCH: Ham and cheese paninis (71p). Each panini made with 2 slices ham and 1 small handful grated cheese.
DINNER: Jerk chicken served with rice and kidney beans (£1.07). 350g rice mixed with 1 drained tin kidney beans.
SNACK: 4 Choco cereal bars (10p).
- COST PER FAMILY OF 4 = £8.56
TUESDAY
BREAKFAST: Peanut butter and banana bagels (36p). 1 bagel each with 1tbsp peanut butter and 1 banana.
LUNCH: Pesto and feta pasta salad (25p). 350g dried pasta, 3tbsp pesto and 100g feta.
DINNER: Chickpea and sweetcorn burgers (74p). Each burger served in 1 bun with 1 tbsp houmous and ½ iceberg lettuce split between 4.
SNACKS: 4 carrots, cut into sticks with 60g raisins each (27p).
- COST PER FAMILY OF 4 = £6.48
WEDNESDAY
BREAKFAST: Scrambled eggs on toast (25p). Scrambled eggs made with 2 eggs each and 1 slice toast each.
LUNCH: Tuna-mayo baked potatoes (48p). 1 baked potato each, with 2 tins tuna mixed with 4tbsp mayo split between 4 and served with ½ iceberg lettuce.
DINNER: Spaghetti bolognese (74p). Made with 500g mince, 2 tins chopped tomatoes, 2 grated carrots, 1 onion and 1 carton passata served with 350g dried spaghetti.
SNACK: 4 apples (13p)
- COST PER FAMILY OF 4 = £6.40
THURSDAY
BREAKFAST: Porridge with bananas (26p). Porridge for 4 made with 160g oats, 400ml milk and 400ml water with 1 banana each.
LUNCH: Ham, cheese & tomato omelettes (58p). Each omelette made with 2 eggs, 1 slice ham, 1 small handful grated cheddar and cherry tomatoes.
DINNER: Sausages, baked beans & baked potatoes (68p). 2 sausages each served with 2 tins baked beans and a baked potato each.
SNACKS: 4 oranges (14p)
- COST PER FAMILY OF 4 = £6.64
FRIDAY
BREAKFAST: Peanut butter & banana bagels (36p). 1 bagel each with 1tbsp peanut butter and 1 banana each.
LUNCH: Ham & cheese paninis (51p). Each panini made with 2 slices ham and 1 small handful grated cheese.
DINNER: Roasted red pepper pasta with garlic bread (60p)
SNACK: 4 Choco cereal bars (10p).
- COST PER FAMILY OF 4 = £6.28
SATURDAY
BREAKFAST: Scrambled eggs on toast (25p). Scrambled eggs made with 2 eggs each and 1 slice toast.
LUNCH: Fish finger, lettuce & mayo bagels (39p).
DINNER: Greek pork and pepper skewers with couscous and lettuce (£1.22). 1 pork skewer each, 75g couscous each, ½ iceburg lettuce to share.
SNACK: 4 packets ready-salted crisps (9p)
- COST PER FAMILY OF 4 = £7.80
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SUNDAY
BREAKFAST: Yoghurt with banana and cornflakes (36p). 180g yoghurt each, served with 1 banana and 30g cornflakes.
LUNCH: Pesto and feta pasta salad (25p). 350g dried pasta, 3tbsp pesto and 100g feta.
DINNER: Leek, potato & sweetcorn puff pie (99p). Pie served with 1 head broccoli.
SNACK: 4 carrots cut into sticks, with 60g raisins each (27p).
- COST PER FAMILY OF 4 = £7.48
COST FOR THE WEEK= £49.64