The helpful people over at Mattesons have provided a few great budget recipes – and even included a price per head which I LOVE knowing.
If you try any of these I’d love to hear your thoughts in the comments!
TURKEY BACON CHILLI (pictured above)
Serves a family of 4 (Price per head – £1.42)
Ingredients
2 x 150g packs of Mattessons Turkey Rashers – £3.98
1 yellow and red pepper- deseeded and chopped – 72p
1 tin of chopped tomatoes – 33p
1 tin of kidney beans in chilli sauce – 68p
Method
- Heat a splash of oil in a large frying pan and add the peppers, cook for 5 minutes before adding the turkey bacon. Cook for a further 2 minutes.
- Add the chopped tomatoes and kidney beans and cook for a further 10 minutes, season with salt and pepper.
Tip: Serve with sour cream and Nachos.
SMOKED PORK SAUSAGE JAMBALAYA
Serves a family of 4 (Price per head – 97p)
Ingredients
1 Mattessons Smoked Pork Sausage – sliced – £1.43
1 red and 1 green pepper- deseeded and chopped – £1.44
400g can of chopped tomatoes – 33p
350g rice – 45p
1 teaspoon of chilli powder – 18p
500ml water
Method
- Heat the oil in a pan and fry the peppers on a medium heat for 5 minutes; add the rice and chilli powder and cook for a further 2 minutes.
- Stir in the chopped tomatoes and water; bring to the boil, cover and then simmer for 8 minutes, stirring occasionally.
- Add the Smoked Pork Sausage and simmer for a further 5 minutes until the water has been absorbed.
Tip: Add a tin of sweetcorn for extra colour and sweetness
EDAM MACARONI CHEESE WITH MUSHROOMS AND LEEKS
This favourite family recipe from the 1970’s is given a twist with the addition of leeks and mushrooms. The smooth, creamy taste of Dutch Edam brings a new taste dimension to this much-loved, nostalgic dish.
Serves: 4-6 (Price per head (based on 6 servings) = 83p)
Preparation time: 10 minutes
Cooking time: about 30 minutes
Ingredients
225g (8oz) dried macaroni
40g (1½oz) unsalted butter
2 leeks, trimmed and sliced
250g (9oz) chestnut mushrooms, sliced
40g (1½oz) plain flour
570ml (1pt) semi-skimmed milk
2.5ml (½tsp) mustard powder
175g (6oz) Edam wedge, grated
2 small bunches vine cherry tomatoes
Method
- Preheat the oven to 190ºC, 375ºF, gas mark 5.Cook the macaroni in a pan of lightly salted boiling water according to pack instructions (for approximately 10 minutes). Drain and return to the pan to keep warm.
- Meanwhile place the butter in a large pan, add the leeks and mushrooms and cook, stirring occasionally for 4-5 minutes, until the leeks are tender. Stir in the flour and cook for 1 minute.
- Gradually stir in the milk, and stir over a medium heat, until the sauce starts to thicken. Stir in the mustard powder and most of the cheese, reserving a little for the top. Stir until the cheese has melted and season to taste with salt and freshly ground black pepper.
- Stir the drained macaroni into the sauce, then transfer to an ovenproof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15-20 minutes until golden and bubbling.
Cook’s tip: For a traditional macaroni cheese, just omit the leeks and mushrooms. Alternatively you could replace the mushrooms for some chopped ham.













