THRIFTY DINNERS

Feed the family on a budget with these tasty meals, from just 90p

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Sticky marmalade chicken traybake

SERVES 4

This sweet-and-sour bake works well with pork fillets too. Use any green veg you fancy or have available.

YOU WILL NEED

8 skinless, boneless chicken thighs

3tbsp marmalade

2tbsp soy sauce

2tbsp rice wine vinegar (or cider vinegar)

2 garlic cloves, crushed

Thumb-sized chunk ginger, peeled and chopped

2tbsp sesame oil, plus extra to serve (optional)

400g green veg (we used pak choi and Tenderstem)

Small bunch spring onions, finely sliced

1tbsp toasted sesame seeds

Coriander leaves (optional)

Cooked rice, to serve

You will need:

33x25cm rectangular roasting tin

HOW TO DO IT

1 Put the chicken, marmalade, soy sauce, vinegar, garlic and ginger in a large glass/ceramic bowl. Mix well until the chicken is fully coated. Cover and leave to marinate in the fridge for at least 1 hr, preferably overnight.

2 Heat the oven to 200C Fan. Transfer the chicken to a baking tray. Add a splash of water to loosen and create a sauce. Pour in the sesame oil. Roast for 30 mins, basting with the juices halfway through.

3 Meanwhile, blanch the green veg in a pan of boiling water for 3 mins, drain and add to the roasting tin for the last 10 mins, nestling between the chicken and coating with the sauce.

4 Serve the chicken and veg with rice, topped with spring onions and sesame seeds, plus coriander leaves and a final drizzle of sesame oil, if you like.

Speedy chickpea curry

SERVES 4

Make the most of a few pantry staples with this easy fakeaway.

YOU WILL NEED

4 medium eggs, at room temperature

2 onions, finely chopped