Feed the kids for less this half-term with Mrs Crunch’s selection of fab supermarket deals
Help stock your cupboards with family favourites by taking advantage of these autumn holiday deals
WITH a week’s worth of meals to make for a hungry family, half-term really pulls on your purse strings.
But despite warnings that food prices are set to rise because of Brexit, there are still some fantastic deals to be had.
I have trawled the supermarket aisles and found some great prices on some family favourites.
Here is my list for less lolly – and some recipes to spice up chilly autumn days.
Breakfast and lunch
RELATED STORIES
Lazy family meals
Fruit and veg
Aubergine and mince bake
(Serves four) Fancy a change from lasagne? This moussaka-style bake is a great option. Make it in advance and put it in the freezer for an easy family meal.
YOU WILL NEED: 400g minced beef;
1 tbsp curry powder;
150g red split lentils;
400g chopped tomatoes;
400ml beef stock, made from a cube;
300g potatoes, peeled and sliced;
1 aubergine, sliced;
10g sunflower spread;
20g plain flour;
400ml semi-skimmed milk;
1 beef tomato, thinly sliced.
METHOD: Preheat the oven to 180C/350F/Gas 4. Dry-fry the mince until brown. Drain the fat then add the curry powder, lentils, chopped tomatoes and stock.
Bring to the boil, cover and simmer for 30 minutes. Spoon into an ovenproof dish. Meanwhile, boil the potatoes and aubergine in separate pans for five minutes.
Drain and arrange them over the mince. Place the spread, flour and milk in a non-stick pan.
Cook, whisking continually, until you have a smooth, thick sauce.
Pour over the contents, arrange the tomato on top and bake for 30 minutes until piping hot and golden.
Butternut squash and kale risotto
(Serves four)
YOU WILL NEED:
1 butternut squash;
1 onion;
2 garlic cloves;
1 pack curly kale;
1 vegetable stock cube;
75ml olive oil; 3
40g Arborio rice;
50g Italian-style hard cheese,
shavings;
50g butter. ;
125ml white wine.
METHOD: Prepare the vegetables. Peel and dice the squash to 10mm chunks, finely chop the onion, crush the garlic and trim one third of the kale, removing stalks. Mix the veg stock cube in a pan with a litre of water, bring to the boil. In another large pan, fry the onions gently in oil without browning.
Add the garlic then the rice and stir well to coat in oil for a couple of minutes. Add wine and stir well.
Meanwhile, put the squash in a roasting dish with a little oil and roast for 15 minutes at 180C. Add the stock, little by little, and cook over a moderate heat until all liquid is absorbed. Repeat the process until all the stock is used up and the rice is al dente.
Stir the roast squash, trimmed kale and Italian-style hard cheese into the cooked rice and mix well. Season with salt and pepper and finish with butter.
Plate up and tuck in.
Go to the for more recipes.