Hassle-Free Affordable Recipes under £2 per person for Delicious & Nutritious Family Mealtimes …with a little help from our friends

Juggling time, money and individual family tastes to create healthy meals everyone will enjoy isn’t easy! So, to help those looking for quick and easy family mealtime inspiration, Discover Great Veg has created three tasty new recipes packed full of our favourite vegetables and store cupboard ingredients. 

The speedy but delicious new recipes have been created for Discover Great Veg by family food experts Amy Sheppard @amysheppardfood and Anna Stanford @annasfamilykitchen, and can all be made for less than £1.75 per person* and on the table in under half an hour. 

Amy’s Kale & Bean Sausage Stew is the ultimate mid-week comfort dish, ready in just 30 minutes it costs just £1.75 per person and is packed full of healthy ingredients. Each portion contains 2 of your 5 a day and is a great source of vitamins C & K, plus it’s low in fat and high in protein. Amy’s recipe uses chicken sausages but also tastes great using vegetarian options or a different meat of your choice. 

For those families who enjoy spicy food, Amy’s Easy Saag Aloo is a delicious option that costs just £0.75 per portion, provides 1 of your 5 a day and is high in vitamin K. Ready in under 30 minutes, it is vegetarian and gluten free. Both of Amy’s recipes also use the whole bag of kale or spinach, so there’s no food waste to worry about. 

Everyone loves a pasta bake, and Anna’s super simple Kale & Spinach Creamy Pasta Bake is perfect for those who need to get dinner for the family on the table fast. Ready in just 25 minutes it can be served straight from the hob for speed, or pop in the oven to finish! It provides 1 of your 5 a day and is jam-packed full of goodness – high in vitamin K, source of vitamin A, source of folate, source of vitamin C, and costs just £1.05 per portion to make. 

Affordable Recipes – Amy’s Kale, Bean & Sausage Stew

Affordable Recipes

Developed by Amy Sheppard for Discover Great Veg


Prep: 5 minutes. Cook: 25 minutes. Serves 4

  • Vegetable oil for frying 
  • 2 leeks finely sliced 
  • 250g bag of shredded kale 
  • 10 chicken chipolatas 
  • 2 tsp dried thyme 
  • 2 cloves of garlic, finely chopped 
  • 1.5 tbsp flour 
  • 750ml chicken stock 
  • 400g tin of butter or cannellini beans drained
  • 200ml milk 
  1. Heat a drizzle of oil in a large non-stick pan. Add the leek and kale and fry for 5 minutes on a medium heat until the veg has softened. 
  2. Remove the veg from the pan and set aside. Heat a little more oil in the same pan. 
    Add the sausages and fry for 10 minutes on a medium heat, turning regularly until browned all over. 
  3. Return the kale, and leeks to the pan with the thyme, garlic and flour. Stir on the heat for one minute until the flour has disappeared. 
  4. Slowly add the stock a little at a time, stirring continuously. 
  5. When all the stock is used, add the beans, milk and season to taste.
  6. Simmer for 5 minutes on a low to medium heat before serving with baked or mashed potato or rice

Affordable Recipes – Amy’s Easy Saag Aloo

Affordable Recipes

Developed by Amy Sheppard for Discover Great Veg


Prep: 5 minutes. Cook: 25 minutes. Serves 4 (as a main)

  • 1kg new potatoes 
  • Vegetable oil for frying 
  • Red onion finely sliced 
  • 250g bag of fresh spinach, roughly chopped, if preferred or leave as is for speed 
  • 2 cloves garlic, finely chopped 
  • 1.5 tbsp medium, curry powder 
  • 1tsp black onion seeds (plus a little extra to sprinkle over the top) 
  • 400g tin chopped tomatoes 
  • 500ml vegetable stock 
  1. Cut the potatoes in half (thirds for bigger potatoes) and place in a saucepan of cold, salted water. 
  2. Bring the water to the boil and when bubbling, simmer for 15 minutes or until tender. Drain and set aside. 
  3. Heat a drizzle of oil in a large deep frying pan. Add the red onion and fry for 5 minutes on a medium heat until soft. 
  4. Add the spinach and stir for 2 minutes until wilted. 
  5. Stir in the garlic, curry powder and black onion seeds and fry for 1 minute. 
  6. Drain the liquid from the tinned tomatoes in a colander. Discard the juice and add the tomatoes to the pan. 
  7. Stir in the drained potatoes, stock and season with salt and pepper. 
  8. Simmer on a medium heat for 10 minutes, stirring regularly until the stock has reduced and thickened. (Don’t worry if the potatoes break up a little, it will help them to absorb some of the flavour of the sauce.) 
  9. Serve on a bed of rice and sprinkle with a few black onion seeds

Affordable Recipes – Anna’s Kale & Spinach Creamy Pasta 

Affordable Recipes

Developed by Anna Stanford for Discover Great Veg


Prep: 10 minutes. Cook: 15 minutes. Serves 4 

  • 350g pasta shapes
  • 125g kale
  • 125g spinach
  • 2 leeks sliced
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 100g mushrooms, larger ones halved
  • 2 tsp French mustard
  • 200g creme fraiche
  • Juice of one lemon
  1. Add the pasta to a pan of boiling water. Cook for 10 minutes or according to instructions on pack.
  2. Wash the kale and spinach in a colander. Set aside separately. Wash the leeks and slice them.
  3. Heat an oven proof pan and add the oil, butter, leeks and mushrooms. Colour for 5 minutes then add the mustard, creme fraiche and lemon juice. Stir to combine adding a splash (100ml) of pasta water to loosen.
  4. Drain the pasta.
  5. Add the pasta and kale to the creamy leek & mushroom sauce. Stir then add the spinach. Stir again. 

The dish can be served as is once the spinach has wilted or alternatively made into a pasta bake…

To bake, simply sprinkle over the 3 tbsp breadcrumbs or panko and 2 tbsp grated cheddar cheese. Then bake in the oven at 200º fan / gas mark 6 for 15 minutes until piping hot and golden on top.

For more information about great veg and to discover more delicious simple recipes, visit www.discovergreatveg.co.uk


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