Four recipes to beat rising food inflation, including easy pizzas at 62p each

HOUSEHOLDS are now even more worried about the cost of living as mortgage loan costs soar and the pound plummets.

Grocery is one of the things we all have to pay for – but food prices are rising at the highest rate in 14 years.

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We share simple meals that fill your tummy — and don’t empty your walletPhoto credit: Shutterstock

Figures from the Office of National Statistics show that our meals cost an average of 12.7 percent more than this time last year, adding pressure to already-strained family budgets.

But there are ways to keep costs down.

From filling meals with healthy veggies to wisely choosing the few foods that haven’t skyrocketed in price, these simple meals will fill your stomach — not empty your wallet.

You can find more inspiration at rezepte.lidl.de.

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Quick beef stir-fry

Serves 4 – £1.20 per serving

The price of chicken has excited shoppers, up 19 percent in just two years. But ground beef is up just three percent, making it a filling and inexpensive alternative. This sassy treat uses ground beef instead of strips of beef, trimming the shine while retaining the flavor.

It's just as delicious without the ground beef - just add any excess veggies you may need to use up

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It’s just as delicious without the ground beef – just add any excess veggies you may need to use up

TIME: 40 minutes

YOU NEED:

  • 200 g long grain rice
  • 2 tablespoons oil
  • 2 garlic cloves, chopped
  • 250 g ground beef steak with 10% fat
  • 1 large onion
  • 3 spring onions
  • 2 peppers, thinly sliced
  • 1 stick of celery, cut into thin strips
  • 1 broccoli stalk, cut into matchsticks
  • 2 large carrots, peeled and thinly sliced
  • 1 bag of beef and black bean sauce

Options:

  • 1 pinch chili flakes
  • 1 dash of soy sauce

METHOD: Cook the rice according to package directions, rinse, cover and keep warm.

In a large nonstick skillet or wok, add a little oil and gently sauté the garlic (taking care not to burn it) before adding the ground beef. Fry for a few minutes, stirring, until cooked through. Put aside.

In the same wok or pan, add a little more oil and over high heat add the onion and spring onions and cook for two minutes.

Add the peppers, celery, broccoli, and carrots to the pan and sauté over high heat for a few minutes.

Once the veggies are cooked, return the ground beef to the pan and stir through the sauce bag.

Serve the pan with the rice and sprinkle with chili flakes or a dash of soy sauce, if you like.

A LIDL EXTRA TIP: It’s just as tasty without the ground beef – just add any extra veggies you need to use up and you’ve got a tasty veggie option.

Shakshuka

For 2 – 89p per serving

Peppers and big eggs are two items that have actually gone down in price, if only by pennies. This vegetarian dish makes a healthy brunch and is a great way to use up stale bread and veggies.

Garnish with a handful of parsley and serve with a dollop of yoghurt and toast

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Garnish with a handful of parsley and serve with a dollop of yoghurt and toastPhoto credit: Getty

TIME: 30 minutes

YOU NEED:

  • 1 tsp oil
  • 1 onion, sliced
  • ½ green chilli
  • ½ red bell pepper, seeded and thinly sliced
  • ½ yellow bell pepper, cored and thinly sliced
  • 1 tsp sugar
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 can of tomatoes
  • ½ packet of parsley, chopped
  • 2 eggs

To serve:

  • Natural yoghurt
  • Bread (toast or pita)

METHOD: Heat the oil in a medium sized skillet and sauté the onions, green chili and bell peppers until soft.

After five minutes, add the sugar, paprika, and cumin to the pan and stir. Cook for a further 2 minutes until the peppers have started to color and caramelize slightly, then add the tomatoes and season.

Simmer for ten minutes, adding a little water if necessary to loosen the mixture.

Make two indentations in the sauce with a spoon and break in the eggs.

Gently stir the egg whites into the sauce and cook gently for 8 to 10 minutes, until the whites are cooked through but the yolks remain slightly runny.

Garnish with a handful of parsley and serve with a dollop of yoghurt and toast or pitta to mop up the juices.

A LIDL EXTRA TIP: For extra flavor, stir in a little harissa paste, chili powder, or cayenne pepper, if you have them.

Super easy pizzas

For 4-62p per serving

Use this easy once-a-week budget recipe for the base and amp up the topping with whatever you have on hand in the fridge — like the bacon and olives in the photo above. Get the kids involved to create their own exciting dish.

Be careful not to overload the pizza as this may result in it not cooking properly

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Be careful not to overload the pizza as this may result in it not cooking properlyPhoto credit: Getty

TIME: 25 minutes

YOU NEED:

  • 400g self-raising flour (plus more for dusting)
  • 400g Greek yoghurt
  • 1 tsp salt
  • 1 pinch of black pepper
  • Tomato sauce as required
  • 50g extra mature cheddar, grated
  • 2 balls of mozzarella, drained and torn into small pieces

Options:

1 bag of rocket leaves (you can use any salad you like)
Salad dressing (mixing a little oil and balsamic vinegar will do)

METHOD: Preheat the oven to 230°C/210°C fan/gas mark 8 and place a baking sheet or tray inside to heat while you prepare the pizzas.

In a large mixing bowl, combine flour, yogurt, a pinch of salt, and a pinch of pepper. Mix by hand until combined, adding a little more flour if needed.

Turn out onto a well-floured surface and bring the mixture together until you have a soft, smooth ball of dough.

Cut into quarters and roll out the pizza bases either by hand or with a rolling pin.

Spread the tomato sauce on each base and top with cheddar, mozzarella and finally other toppings of your choice.

Bake the pizzas in the oven for 8 to 10 minutes or until the bottom is set and the cheese is melted.

Serve the pizzas with the rocket salad leaves, which you can dress with oil and vinegar or any other salad dressing you have at home.

A LIDL EXTRA TIP: You can experiment with toppings. Just be careful not to overload the pizza as this can result in undercooking and becoming mushy.

Zingy Loaded Sweet Potato Wedges

For 4-72p per serving

While the cost of regular potatoes is up 15 percent, sweet potato prices are up just 5 percent. And with a sweet potato containing about one-and-a-half times the vitamin C of a regular garden potato, it’s a healthy alternative, too.

Garnish with dollops of mashed avocado and lime zest to serve

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Garnish with dollops of mashed avocado and lime zest to serve

TIME: 45 minutes

YOU NEED:

  • 700g sweet potatoes, scrubbed clean and cut into 2cm wedges
  • 1 tbsp vegetable oil
  • 425ml can mixed beans, drained and rinsed
  • 100g can sweetcorn, drained
  • 80 g cherry tomatoes
  • ½ red bell pepper, chopped
  • 1 red onion, finely chopped
  • ½ lime, juice and zest
  • 100 g avocado, mashed

Options:

METHOD: Preheat oven to 220°C/200°C fan/gas mark 7. Place the sweet potato wedges in the oil and fry, turning occasionally, until lightly golden and soft, 25-30 minutes. These add a fair bit of bulk to the dish.

Meanwhile, mix together the beans, corn, and tomatoes.
Throw in the pepper for extra color and the onion for a nice crunch. Squeeze the lime juice on top for a little extra zing, then season to taste.

Once the sweet potato is roasted, top with the spicy bean and tomato salsa. Sprinkle with cheese, if using, and grill on high for 2 to 3 minutes.

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Scatter dollops of mashed avocado and lime zest on top to serve.

A LIDL EXTRA TIP: For an even heartier dish, add leftover strips of cooked bacon.

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