Five healthy family meals for four for less than £5

With food prices on the up, it is becoming increasingly difficult to feed a family on a budget, but it is possible. WW has devised a selection of healthy family meals that will feed a family of four for less than £5.

One-pot curry-spiced rice

Total Time 30 min Prep 2 min Cook 28 min Serves 4 PersonalPoints 1 - 11

Ingredients

Calorie controlled cooking spray - 4 spray(s)

Curry paste - 1 tablespoons, tikka masala

Brown basmati rice, dry 280 g, rinsed under cold running water

Cauliflower, Raw 350 g

Chickpeas, cooked 1 can(s), large, drained

Vegetable stock cube(s) 1 cube(s), to make 650ml stock

Coriander, fresh 2 tablespoons, to serve

Lime(s) 1 medium, cut into wedges, to serve

• 1. Mist a large nonstick pan with cooking spray and fry the curry paste over a medium heat for 1 minute.

• 2. Add the rice, cauliflower and chickpeas, then stir to combine.

• 3. Pour in the hot vegetable stock, stir well, then bring the mixture to a boil. Reduce the heat, cover and simmer for 20 minutes.

• 4. Remove from the heat and let stand, covered, for 5 minutes, until the liquid is completely absorbed and the cauliflower and rice are tender.

• 5. Divide the rice between bowls, scatter over the coriander and serve with the lime wedges on the side.

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• Scatter 1 tbsp toasted flaked almonds over each serving, if you like.

Tomato & pepper tagliatelle Total Time 30 min Prep 10 min Cook 20 min Serves 4 PersonalPoints 9

Ingredients

Red pepper(s) 3 medium, deseeded and halved

White pasta, dry 300 g, tagliatelle

Calorie controlled cooking spray 4 spray(s)

Onion(s) 1 medium, finely chopped

Garlic 2 clove(s), crushed

Tinned Tomatoes 1 can(s), large, chopped

Balsamic vinegar 3 teaspoons

Chilli flakes ½ teaspoons, level, plus extra to serve

Parsley, fresh 2 tablespoons, flat-leaf, roughly chopped

Vegetarian Parmesan Style Hard Cheese 20 g, grated, to serve

• 1. Heat the grill to high. Prick the peppers all over using a fork, then arrange on a baking tray, cut-side down. Cook under the grill for 10 minutes, until the skin is charred.

• 2. Transfer to a heatproof bowl, cover with cling film and set aside until cool enough to handle. Peel, then cut into thick strips.

• 3. Meanwhile, bring a large pan of water to a boil and cook the pasta to pack instructions. Drain.

• While the peppers are grilling and the pasta is cooking, mist a medium nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until softened.

• 4. Add the garlic and cook for a further 1 minute, then stir in the tomatoes, half a tin of water and the balsamic vinegar. Season well, then bring to a boil. Reduce the heat and simmer for 10 minutes, uncovered, until thickened. Add the peppers, chilli flakes and half the parsley.

• 5. Toss the pasta with the sauce, then divide between plates and serve topped with the cheese, extra chilli flakes and remaining chopped parsley.

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• Get ahead by making the sauce in advance. Portion into freezer-safe food bags and freeze for up to three months.

Gammon & egg pie

Total Time 1 hr 15 min Prep 20 min Cook 55 min Serves 4 PersonalPoints 9 - 15

Ingredients

Egg, whole, raw 4 medium, raw

Potato(es), Raw 600 g, cut into chunks

Low Fat Spread 1 tablespoons

Wholegrain Mustard 1 teaspoons, level

Gammon/Ham Joint, Boiled 300 g, cut into chunks

Half Fat Cheddar Cheese 30 g, grated

Broccoli, raw 4 portion(s), medium, steamed

Plain White Flour 1 tablespoons, level

Low Fat Spread 2 teaspoons, level

Skimmed Milk 300 ml

Half Fat Cheddar Cheese 50 g, grated

Wholegrain Mustard 2 teaspoons, heaped

Parsley, fresh 2 tablespoons, curly-leaf, chopped

• 1. Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 8-10 minutes.

• 2. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool, then peel, chop and set aside.

• 3. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for 10-15 minutes, or until tender. Drain and mash with 1 tbsp spread and 1 tsp mustard. Season to taste, then set aside.

• 4. Meanwhile, make the sauce. Put the flour, 2 tsp spread and milk in a small pan and bring to the boil, whisking constantly. Turn the heat down and cook for another 5 minutes, stirring often, then remove from the heat and stir in 50g cheese, 2 tsp mustard and the parsley. Season to taste.

• 5. Scatter the gammon or ham over the base of a medium pie dish, then top with the chopped eggs. Pour over the cheese sauce, then spoon over the mash. Scatter over the remaining grated cheese and bake for 30 minutes, until golden and bubbling. Serve with the steamed broccoli on the side.

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• Swap the potato mash for celeriac or cauliflower mash for a lighter topping.

Lime & chilli marinated fish traybake

Total Time 20 min Prep 10 min Cook 10 min Serves 4 PersonalPoints 4 -5

Ingredients

Pollock, raw 4 fillet(s)

Broccoli, raw 200 g, tenderstem

Calorie controlled cooking spray 4 spray(s), coconut

Brown rice, Microwaveable 2 serving(s), basmati

Coriander, fresh 1 tablespoons, roughly chopped, to seve

Lime Juice, Fresh 80 ml

Garlic 2 clove(s), finely sliced

Chilli, Green or Red 1 individual, red, deseeded and finely sliced

Honey 2 teaspoons, level, clear

• 1. Make the marinade by combining all the marinade ingredients in a small bowl, then season well. Put the fish in a shallow dish, pour over the marinade, then cover and marinate in the fridge for 10 minutes.

• 2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the broccoli in a baking tray in a single layer then mist with cooking spray. Season well, then put the fish on top. Pour over any leftover marinade and bake for 10 minutes.

• 3. Meanwhile, cook the rice to pack instructions, then divide between plates. Top with the fish and broccoli and serve garnished with the coriander.

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• Use cod loin fillets instead of pollock if you like

Spinach & ricotta tortilla

Total Time 30 min Prep 10 min Cook 20 min Serves 4 PersonalPoints 2 - 6

Ingredients

New potatoes, raw 300 g

Spinach 150 g, young leaf

Calorie controlled cooking spray 4 spray(s)

Onion(s) 1 medium, thinly sliced

Egg, whole, raw 4 medium, raw, beaten

Ricotta Cheese 100 g

Skimmed Milk 50 ml

Roasted Red Peppers in brine, drained 40 g, drained weight

Salad leaves 160 g, mixed salad leaves

Fat Free Salad Dressing 2 tablespoons

Instructions

• 1. Cook the potatoes in a pan of boiling water for 5 minutes, or until just tender. Drain.

• 2. Meanwhile, put the spinach in a microwave-safe bowl, cover and cook for 2 minutes on high until wilted. Set aside until cool enough to handle, then squeeze out any excess liquid and roughly chop.

• 3. Meanwhile, mist a large nonstick, ovenproof frying pan with cooking spray and cook the onion over a medium heat for 5 minutes, until starting to soften. Gently stir in the potato slices, then top with the spinach.

• 4. Heat a grill to high. In a bowl, combine the eggs, ricotta and milk. Season, then pour over the vegetables, tilting the frying pan as you go so the vegetables are evenly covered by the egg mixture. Reduce the heat to low and cook for 5 minutes, then transfer the pan to the grill and cook for 5 minutes, until the tortilla is set and golden.

• 5. While the tortilla is grilling, toss together the peppers, salad leaves and dressing. Let the tortilla cool slightly, then cut into wedges and serve with the salad on the side.

Add halved cherry tomatoes, leftover roast veg or 200g drained and rinsed tinned kidney beans