Four recipes to beat soaring food inflation including easy 62p each pizzas

HOUSEHOLDS are even more worried about the cost of living now, with mortgage borrowing costs soaring and the pound plummeting. 

Food is one of the things we all have to pay for — but the price of groceries is surging by the highest rate for 14 years.

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Figures from the Office of National Statistics show our grub costs an average of 12.7 per cent more than this time last year, piling pressure on already stretched family budgets.

But there are ways to keep the costs down.

From bulking out meals with healthy veggies to wisely choosing those few foods that haven’t rocketed in price, these easy meals will fill your belly – and not empty your purse.

Find more inspiration at .

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Speedy Beef Stir-Fry

Serves 4 – £1.20 per portion

The price of chicken has got shoppers in a flap, rising by 19 per cent in just two years. But beef mince has only increased by three per cent, making it a filling and cost-effective alternative. This cheeky treat uses steak mince instead of beef strips, cutting the bill while keeping the flavour.

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TIME: 40 minutes

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YOU NEED:

• 200g long grain rice
• 2 tbsp oil
• 2 garlic cloves, minced
• 250g 10% fat beef steak     mince      
• 1 large onion
• 3 spring onions
• 2 peppers, thinly sliced
• 1 celery stalk, cut into      thin strips
• 1 broccoli stalk, cut into      matchsticks
• 2 large carrots, peeled      and thinly sliced
• 1 sachet beef and black      bean sauce

Optional:

• 1 pinch chilli flakes
• 1 dash soy sauce

METHOD: Cook the rice according to packet instructions then rinse, cover and keep warm.

Add a little oil to a large non-stick frying pan or wok and carefully fry the garlic (making sure it doesn’t burn) before adding the steak mince. Stir-fry for a few minutes until cooked. Set aside.

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

Add the peppers, celery, broccoli and carrots to the pan and stir-fry for a few minutes on a high heat.

Once the veggies are cooked through, return the mince to the pan and stir through the sachet of sauce.

Serve the stir-fry with the rice and a sprinkle of chilli flakes or dash of soy sauce if you wish.

A LIDL EXTRA TIP: It’s just as tasty without the mince – simply add any extra veggies you need to use up and you have a tasty vegetarian option.

Shakshuka

Serves 2 –  89p per portion

Peppers and large eggs are two items which have actually gone down in price, if only by pennies. This veggie-packed dish makes a healthy brunch and is a great way to use up old bread and vegetables.

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TIME: 30 minutes

YOU NEED:

• 1 tsp oil
• 1 onion, sliced
• ½ green chilli
• ½ red pepper,      deseeded and sliced      into thin strips
• ½ yellow pepper,      deseeded and sliced      into thin strips
• 1 tsp sugar
• 1 tsp paprika
• 1 tsp cumin
• 1 tin of tomatoes
• ½ pack parsley,      chopped
• 2 eggs

To serve:

• Plain yoghurt
• Bread (toast or pitta)

METHOD: Heat the oil in a medium frying pan and sauté the onions, green chilli and peppers until softened.

After five minutes, add the sugar, paprika and cumin to the pan and stir. Cook for a further two minutes until the peppers have begun to colour and lightly caramelise, then add the tomatoes and season.

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

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

Swirl the whites slightly into the sauce and cook gently for eight to ten minutes, until the egg whites are cooked through but the yolks remain a little runny.

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

 A LIDL EXTRA TIP: For an extra touch of spice, stir through a little harissa paste, chilli powder or cayenne pepper, if you have it.

Super Easy Pizzas

Serves 4 – 62p per portion

Use this basic budget recipe once a week for the base then pimp up the topping with whatever you have handy in the fridge – like bacon and olives in the photo above. Get the kids involved to create their own exciting signature dish.

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TIME: 25 minutes

YOU NEED:

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

Optional:

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

In a large mixing bowl add the flour, yoghurt, a sprinkle of salt and a pinch of pepper. Mix by hand until it comes together, adding a little more flour if required.

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

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

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

Cook the pizzas in the oven for 8 to 10 minutes, or until the base is cooked and the cheese has melted.

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

A LIDL EXTRA TIP: You can experiment with toppings. Just make sure not to overload the pizza as this can stop it from cooking properly and leave it soggy.

Zingy Loaded Sweet Potoato Wedges

Serves 4 – 72p per portion

While the cost of normal potatoes has jumped by 15 per cent, sweet potato prices have only nudged up by five per cent. And with a sweet potato containing around one and a half times the vitamin C of an ordinary garden spud, it’s a healthy alternative, too.

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TIME: 45 minutes

YOU NEED:

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

Optional:

• 80g grated cheddar

METHOD: Preheat oven to 220C/200C fan/gas mark 7. Toss the sweet potato wedges in the oil and roast for 25-30 minutes, turning occasionally, until lightly golden and softened. These will add a good bit of bulk to the dish.

Meanwhile, mix together the beans, sweetcorn and tomatoes.
For added colour, throw in the pepper, and for some lovely crunch, add the onion. Squeeze the lime juice over for a bit of extra zing, then season to taste.

Once the sweet potato is roasted, top it with the zingy bean and tomato salsa. Sprinkle with cheese, if using, and grill on high for two to three minutes.

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Top with dollops of smashed avocado and the lime zest to serve.

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