From mind-blowing macaroni and cheese to the fanciest vegetarian curry – here are 5 easy skillet meals that cost less than QUID

NUTRITIONISTS Chris Edson and Mike Gibbs share favorites from skillet dishes and baked beauties for less than a pound.

The NHS-backed Second Nature healthy eating plan has helped Brits achieve successful, sustained weight loss.

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Black Bean Patties

(Serves 8 – 26p per person)

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Cooking time: 30 minutes

YOU NEED:

• 2 400g cans of black beans, rinsed and drained
• 4 thinly sliced ​​spring onions
• 1 red pepper, seeded and diced (optional)
• 1 tablespoon tomato puree
• 1 teaspoon ground paprika
• 50g wholemeal breadcrumbs
• 1 lightly beaten egg
• 1 handful of fresh cilantro and/or chives, roughly chopped
• 2 tablespoons extra virgin olive oil

METHOD: Coarsely mash the black beans in a large bowl.

Combine all remaining ingredients (except oil) into the bean puree and mix well.

Season well with salt and pepper.

Roll the mixture into eight equal balls and flatten them into burgers.

Place on a plate lined with parchment paper and refrigerate for 10-15 minutes.

Heat 1 tablespoon of oil in a frying pan over medium heat.

Fry 4 burgers for 4 to 5 minutes on each side or until golden.

Use a spatula to flip them just once.

Make sure the pan temperature is not too high or they may burn.

Repeat with the remaining 4 burgers.

Serve a burger on a whole grain bun with tzatziki and salad, or eat two on their own with your favorite salad.

CHANA MASALA

(Serves 4 – 99p per person)

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Cooking time: 50 minutes

YOU NEED:

• 1 tablespoon extra virgin olive oil
• 1 brown onion, thinly sliced
• 3 diced carrots
• 2 garlic cloves, finely diced or chopped
• 1 teaspoon of ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground or fresh ginger
• 1 x 400g chopped plum/tomato
• 1 x 400ml can of coconut milk
• 2 400g cans of chickpeas, rinsed and drained
• 200ml vegetable broth
• 1 teaspoon ground garam masala
• 250g spinach
• 1 handful of fresh coriander, coarsely chopped
• 4 tablespoons plain or Greek yogurt, or dairy-free alternative (optional)

METHOD: Heat the oil in a large pan over medium heat.

Fry the onion and carrots for 10 minutes or until soft.

Add the garlic, turmeric, ground coriander and ginger and mix well.

Cook for 1 to 2 minutes, then pour in the can of tomatoes, coconut milk, chickpeas, vegetable broth and season with salt and pepper.

Bring to a boil and cook for about 25 minutes or until the sauce thickens.

Add the garam masala, followed by the spinach and cook for another 5 minutes.

Serve topped with cilantro and yogurt (if using).

MAC AND CHEESE

(Serves 4 – 91p per person)

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Cooking time: 35 minutes

YOU NEED:

• 160g whole wheat spiral or short pasta
• 20g of butter
• 20g wholemeal flour
• 300ml of milk
• 150g grated Cheddar
• 70g extra grated Gruyere or Cheddar cheese

METHOD: Preheat the oven to 200C/180C fan/gas mark 6.

Cook the pasta al dente (undercooked). Then it will cook in the oven with the sauce.

To make the sauce, heat a non-stick pan over low/medium heat.

Add the butter until it melts, then the flour and stir until well combined.

Cook the flour in the melted butter for at least 2 minutes so the sauce loses its flour flavor.

Slowly add the milk (50ml at a time), until the ‘roux’ coats the back of a wooden spoon (about 10 minutes).

Add most of the 150g Cheddar cheese to the roux mixture, along with the Gruyere (or extra Cheddar) and stir until melted.

Season lightly with salt and pepper.

If the sauce seems too thick, add a little more milk.

The sauce will thicken the longer it is heated.

Add the partially cooked pasta to the pan and stir to coat it completely with the sauce.

Transfer to an ovenproof dish, cover with the remaining Cheddar cheese and bake for 15 minutes or until golden.

Serve with salad or vegetables.

SWEET CORN FRIES

(Serves 6 – 64p per person)

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Cooking time: 30 minutes

YOU NEED:

• 80g oat porridge
• ½ teaspoon ground paprika
• ½ teaspoon dried thyme (optional)
• 2 198g cans of sweet corn, rinsed and drained
• 5 medium eggs
• 80g grated Cheddar cheese
• 2 tablespoons extra virgin olive oil

METHOD: Add all ingredients except olive oil to a large bowl, season with salt and pepper and mix well.

Store in the fridge for 15 minutes or overnight if you have time, until sticky.

Shape the mixture into eight to 12 burger shapes.

Add 1 tablespoon of oil to a large skillet over medium heat.

Fry four fritters at a time for 2-3 minutes on each side.

Repeat with the rest of the mixture.

Eat hot or cold and store leftovers in the refrigerator or freezer.

OAT AND BLUEBERRY PANCAKES

(Serves 4 – 65p per person)

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Cooking time: 15 minutes

YOU NEED:

• 2 bananas
• 70g rolled oats
• 3 medium eggs
• 1 tablespoon of butter
• 50-100g blueberries
• Optional coverages:
• Plain, plain or Greek yogurt or cottage cheese
• Crushed walnuts
• 1 tablespoon of fruit compote

METHOD:If you have a blender, blend the bananas, oats, eggs and ½ teaspoon of salt until smooth.

If you are not using a blender, use a fork to roughly mash the bananas.

Add eggs, oats and salt. Stir to combine until smooth.

Heat ½ tablespoon of butter in a frying pan over medium heat.

It should melt quickly, but not brown.

Pour the batter into the pan to the desired size (approximately 10-12cm) and about 1cm thick to make 8 pancakes.

Spread the blueberries over the top.

When bubbles start to form at the top, flip with a spatula.

Reduce the heat slightly and cook until both sides are golden.

Repeat until all the dough is used up.

Top with your favorite toppings like yogurt, cottage cheese, crushed nuts or fruit compote.