Ready in 30 minutes

Speedy and warming midweek meal ideas for on-the-go families

Couscous and sausage salad
Mexican chicken and bean soup
Salmon fishcakes
Parsnip and pork curry
Sweetcorn fritters with bacon
Butternut squash pasta bake

 

Couscous and sausage salad

For a veggie meal, use Asda Feta instead of sausage

Serves 4
Ready in 25 minutes
Price per serving £1.60

400g Asda Extra Special Aberdeen Angus Beef Sausages
200g Asda Wholefoods Couscous
juice and zest of 1 unwaxed lemon
4tbsp olive oil
4 tomatoes, roughly chopped
4 spring onions, sliced
3tbsp chopped parsley
3tbsp chopped mint leaves

1. Grill the sausages until cooked, then thickly slice.
   
   
2. Pour 250ml boiling water onto the couscous in a bowl. Cover. Leave for 10 minutes.
   
   
3. Whisk the lemon juice and zest with the oil. Season, then stir into the couscous.
   
   
4. Stir in the tomatoes, spring onions, parsley and mint. Add the sausages and serve.

 

Mexican chicken and bean soup

To thicken, purée a third of the cooked vegetables

Serves 4
Ready in 30 minutes
Price per serving 75p

1 medium onion, chopped
2tbsp vegetable oil
½ celeriac, peeled and diced
300g carrots, diced
700ml hot chicken stock
420g can Asda Mixed Beans in Tomato Sauce
200g Asda Mexican Style Sliced Chicken
2tbsp Asda Sweet Chilli Sauce
2tbsp Asda Dark Soy Sauce
chopped parsley, to serve

1. Cook the onion in the oil for 3-4 minutes until soft.
   
   
2. Add the celeriac, carrots and stock and bring to the boil. Cover and simmer for 20 minutes.
   
   
3. Add the beans, chicken, sweet chilli sauce and soy sauce. Season, heat through and serve with parsley and some crusty bread, if liked.

 

Salmon fishcakes

A fuss-free way to tasty fishcakes

Serves 4
Ready in 25 minutes
Price per serving 90p

418g can Asda Red Salmon
430g pack Asda Extra Special Creamy Mash
1tbsp mayonnaise
1tbsp horseradish sauce
3tbsp chopped flat-leaf parsley
2tbsp chopped chives
1tbsp lemon juice
2 medium free-range eggs, lightly beaten
100g Asda Dried Breadcrumbs
4tbsp sunflower oil
mangetout, sugar snaps and lemon wedges, to serve

1. Drain the salmon, put in a large bowl and flake with a fork. Add the mash, mayo, horseradish, parsley, chives and lemon juice. Mix well.
   
   
2. Shape the mixture into 8 patties, then dip into the egg, then the breadcrumbs, coating generously.
   
   
3. Cook the fishcakes in the oil for 3-4 minutes on each side or until heated through and the breadcrumbs are crisp and golden. Serve with mangetout, sugar snaps and lemon wedges.

 

 

Parsnip and pork curry

A perfect, seasonal curry to enjoy on chilly nights

Serves 4
Ready in 30 minutes
Price per serving £1.40

2tbsp vegetable oil
1 medium onion, sliced
400g parsnips, peeled and cut into chunks
4tbsp Asda Balti Curry Paste
400g can Asda Thick Cut Chopped Tomatoes
600g pork rump steaks, cubed
150g pot Asda Natural Yogurt
2tbsp chopped coriander
basmati rice and mango chutney, to serve

1. Heat 1tbsp of the oil in a pan. Cook the onions until soft. Add the parsnips and cook for 3 minutes.
   
   
2. Stir in the curry paste and tomatoes. Add 100ml water, season and bring to the boil. Cover and simmer gently for 15-20 minutes or until the parsnips are just tender.
   
   
3. Meanwhile, heat the remaining oil and cook the pork, a few pieces at a time, until browned on all sides. As each batch is cooked, add it to the curry sauce.
   
   
4. Mix in the yogurt and sprinkle with the coriander. Serve with the basmati rice and mango chutney.

 

 

Sweetcorn fritters with bacon

Leave out the chilli for a child-friendly option

Serves 4
Ready in 30 minutes
Price per serving £1.15

125g self-raising flour
200ml semi-skimmed milk
2 large free-range eggs, separated
vine-ripened cherry tomatoes
2tbsp olive oil
8 rashers back bacon
1-2 red chillies
2-3tbsp chopped flat-leaf parsley
326g can sweetcorn, drained

1. Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour into a bowl. Add the milk and egg yolks. Whisk into a thick batter.
   
   
2. Put the tomatoes on a baking tray, drizzle with a little of the olive oil and roast for 10-15 minutes. Meanwhile, grill the bacon.
   
   
3. Add the chilli, parsley and corn to the batter. Whisk the egg whites with a pinch of salt until they form peaks, then fold into the batter.
   
   
4. Heat 1tsp of the oil in a small frying pan. Add the batter to make a 10cm pancake. Cook for 3-4 minutes on both sides.
   
   
5. Keep warm while you cook the rest. Serve with the bacon and tomatoes.

 

Butternut squash pasta bake

A new way to cook pasta for all the family

Serves 4
Ready in 30 minutes
Price per serving £2

1 small butternut squash, peeled and cubed
350g Asda Fresh Penne Pasta
160g bag baby leaf spinach
2 x 500g jars Asda Chickpea and Spinach Sauce
150g Rosenborg Danish Blue, crumbled
75g Asda Mature Cheddar, grated
75g Asda Fresh Breadcrumbs

1. Preheat the oven to 200C/ 180C Fan/Gas 6. Heat two pans of water until boiling. Add the squash to one, bring back to the boil and simmer for 8-10 minutes. Drain.
   
   
2. Add the pasta to the other pan, bring back to the boil and simmer for 6 minutes. Drain.
   
   
3. Stir-fry the spinach for a couple of minutes or until it wilts. Put the squash and spinach in an ovenproof dish.
   
   
4. Meanwhile, put the sauce and pasta in a pan. Heat until boiling, remove from the heat and stir in the Danish blue.
   
   
5. Pour over the squash and spinach. Sprinkle with the Cheddar and breadcrumbs. Cook in the oven for 10-15 minutes or until the top is crisp and golden.