Feed your family for under £5 with Annabel Karmel’s delicious super-saving meals

IF you're time-starved and on a budget when it comes to cooking for a hungry family, chef Annabel Karmel is here to help...

Five-veg spaghetti

2

Serves 4

Prep time 5 mins

Cooking time 20 mins

Cals 392

Sat fat 1g

*2tbsp olive oil

*2 small carrots, peeled and finely sliced

*1 red onion, finely sliced

*¹/₂ red pepper, deseeded and finely sliced

*1 courgette, finely sliced

*¹/₄ red chilli, finely diced
*2 cloves garlic, crushed

*1 x 400g tin chopped tomatoes

*300ml vegetable or chicken stock

*Pinch sugar

*300g spaghetti

*Fresh basil, to serve

*Parmesan, to serve

1 Heat the oil in a frying pan. Add all the fresh vegetables, chilli and garlic, and fry for 5 minutes.

2 Pour in the chopped tomatoes, then add the stock and sugar to the pan. Leave to simmer for 5-8 minutes, or until the vegetables are soft and
the sauce has thickened.

3 Meanwhile, cook the pasta in boiling salted water for around 15 minutes until al dente. Drain, then toss the vegetable sauce evenly through the pasta. Serve topped with fresh basil and Parmesan shavings.

RELATED STORIES

Sweet victory

Annabel Karmel reveals her dessert recipes to get kids, big and small, excited this summer

Cook up a storm

Joe Wicks (AKA The Body Coach) shares his favourite healthy recipes for a lean physique

Celeb salads

From Fearne Cotton’s superfoods to James Martin’s meat feast, we reveal the ultimate summer salads

The Rio Deal

Summer food special: The hottest BBQ dishes around

Edamame, ricotta and bacon jackets

2

Serves 4

Prep time 10 mins

Cook time 1 hr 15 mins

Cals 365

Sat fat 8g

*4 jacket potatoes

*100g edamame beans, fresh or frozen

*250g ricotta

*2tbsp Parmesan, finely grated

*2tbsp fresh basil, chopped

*4 spring onions, finely chopped

*Squeeze lemon juice

*4 rashers bacon

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Prick the potatoes and bake on a tray in the oven for 1 hr 15 minutes, or until they are golden and crispy on the outside and soft inside (check with a fork or skewer).

2 Meanwhile, make the filling. If using frozen edamame beans, cook in a pan of boiling salted water for 5 minutes. Drain and refresh the beans under cold water, then transfer to a large mixing bowl.

3 Add all the remaining ingredients except for the bacon to the bowl, season with salt and pepper and gently combine. Set aside until ready to serve.

4 Put the bacon under a hot grill for 5-8 minutes, or until nice and crispy. Transfer to kitchen paper, leave to cool and then cut into shards.

5 Once the baked potatoes are cooked, cut them open and divide the filling between them. Top with the crispy bacon pieces and serve.

Visit