SIMPLE storecupboard SUPPERS

Don’t forget to chec k your cupboards and fridge before shopping to save even more!

Smoky chickpeas on toast

Serves 2 Prep 2 mins Cook 10 mins chickpeas only

1 tsp olive or vegetable oil, plus a drizzle

1 small onion or shallot, chopped

2 tsp chipotle paste

250ml passata

400g can chickpeas, drained

2 tsp honey

2 tsp red wine vinegar

2-4 slices crusty bread

2 eggs

1 Heat 1 /2 tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and simmer for 5 mins.

2 Toast the bread and fry the eggs in the remaining oil in a frying pan. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.

PER SERVING 423 kcals, fat 15g, saturates 3g, carbs 45g, sugars 15g, fibre 9g, protein 22g, salt 0.7g

Cheesy sprout pasta bake

Serves 4 Prep 5 mins Cook 45 mins

200g Brussels sprouts, halved

1 tbsp olive oil

1 tbsp balsamic vinegar

350g penne

2 tbsp butter

1 garlic clove, crushed

3 tbsp plain flour

500ml milk

2 tsp wholegrain mustard

200g mature cheddar, grated

green salad leaves, to serve (optional)

1 Heat the oven to 200C/180C fan/gas 6. Toss the sprouts in the oil and vinegar, then tip into a roasting tin. Bake for 10-15 mins, tossing again halfway.