Did you know the average Brit spends £6.67 per day to buy lunch out? What if your lunch could taste delicious, cost less and put you on the path towards saving for something you really want – not overpriced sushi?
Never underestimate the power of the canteen microwave, your imagination and a hunger to save! Your wallet, and your stomach, will thank you.
Linguine with clams and courgettes
A handful of clams
Time: 20 minutes
Chop up the courgette, cook the clams in a pan with a bit of water, olive oil, and salt, add the courgette previously chopped and boil the pasta for a very few minutes. Then
drain and toss in the pan with the rest, stir a bit, add a handful of parsley, then serve.
Spaghetti alla Carbonara with courgettes
1 strip of unsmoked streaky bacon (cut in
30g Parmesan cheese (grated) 1/2 courgette
(washed and sliced in rounds)
1/2 small white onion (chopped finely)
1 tbsp extra virgin olive oil salt and pepper
In a frying pan, pour extra virgin olive oil and the bacon. Cook for a few minutes, then add the chopped onion. Fry for a few minutes, then add the courgettes. Cook for about ten minutes. Meanwhile, pour water into a saucepan and bring to a boil. Add salt to the water and cook the spaghetti according to manufacturer’s instructions (around 10’). In a small bowl mix the egg with salt and pepper and half the grated cheese. Drain the pasta “al dente” and add it to the frying pan with the courgettes. Cook for one minutes, then turn off the heat. Pour over the egg mix, stirring constantly. Transfer to your plate, top up with the remaining cheese and a little bit of pepper. Serve immediately!
Mixed Leaves Salad
1 Poached egg
Toasted pine nuts
Salt & Pepper
Combine all ingredients into a bowl. Season the salad with just salt & pepper to taste and drizzle with a little extra virgin olive oil. A few slices of steak could also be added without breaking the budget.
Warm spinach and chickpea salad with
avocado & soft boiled egg
1 can of chickpeas
1 teaspoon of smoked paprika
Pinch of chili flakes
1 garlic glove
2 handfuls of spinach
Sauté 1 sliced leek in a little olive oil, add 1 can of drained chickpeas, teaspoon of smoked paprika, pinch of chilli flakes, 1 chopped garlic and cook for another 3 minutes. Add two big handfuls of fresh spinach together with a few spoons of water, cook until
spinach has softened, season with salt and pepper. Serve with sliced avocado and soft boiled egg.