Economical recipes ready in just 15 minutes

OWhip up rich stew, burgers, and Korean chicken in this recipe pack full of easy wins and easy ways to get big flavors without spending hours on the stovetop. Good meals have never been so fast!

As part of our Budget Bites column – where we’ve teamed up with Sorted food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – the dishes below are perfect for cooks who are short on time and on a budget.

We’ve also provided a handy shopping list for ingredients, which are used in all recipes to ensure minimal food waste. You just need to decide where to shop, whether locally or online.

To help consumers lower their food bills amid the cost of living crisis, Sorted has also launched a weekly meal planning tool that allows home cooks to save at least 30% on their food bills while enjoying up to six delicious yet easy-to-prepare meals. prepare meals created by chefs. With 93% of shoppers spending more on food than they expected and 70% feeling like their big grocery stores aren’t stretching as far as they’d hoped, the new Tool couldn’t have come at a better time.

Get the prep and cooking below.

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Gochujang Lamb Stew Pasta

Serves: 2


2 tablespoons vegetable oil

250g minced lamb

200g dry pasta

5 spring onions

2 cloves garlic

2 tablespoons gochujang

15g fresh coriander


1. Fry the lamb: fill a kettle with water and put it to boil – this will be for the pasta later.

Pour 2 tablespoons of vegetable oil into a large skillet and place it over high heat. Once the oil begins to glisten and come off, pour in 250g lamb mince and crumble with a spoon.

Fry for 4-5 minutes, until golden in spots. Cook the pasta in the next step while you wait.

2. Boil the pasta: Place a large saucepan over high heat and pour in the boiling water from the kettle. Season with a generous pinch of salt.

Add 200g of pasta and boil for 8-10 minutes, until tender but still slightly crisp. Proceed to the next steps while waiting.

3. Add some flavor: Cut 5 spring onions in 4 widthwise and toss them into the pan with the lamb once it is browned in spots.

Sauté the spring onions for 2-3 minutes, until slightly softened. Peel and finely grate 2 cloves of garlic while waiting.

Add the garlic and 2 tablespoons of gochujang to the pan. Fry for another 2 minutes, until lightly blackened.

4. Simmer: Add 150 ml of water to the saucepan, bring everything to a boil and remove the saucepan from the heat. We’re looking for a sauce that coats the meat in a loose, shiny glaze. If it seems a little thin, put it back on the heat for a few minutes.

If you’re still waiting for pasta, now would be a great time to do some washing up.

5. Mix: Once the pasta is ready, use tongs or a slotted spoon to transfer it to the pan with the ragù. Don’t worry if a little pasta water leaks out!

Return the pan to high heat and toss to coat the pasta evenly – add a little pasta water to loosen it up if it seems a bit dry. We are looking for a sauce that sticks to the pasta.

6. Serve: Season the pasta to taste with salt and divide between plates. Garnish with 15 g coriander leaves.

Smashed Lamb Burgers with Tahini Salad

There are tons of umami flavors in these smash burgers

(Sorted Food)

Serves: 2


3 spring onions

½ sweet cabbage

1 tablespoon mayonnaise

1 tablespoon of tahini

1 clove of garlic

250g minced lamb

1 tablespoon vegetable oil

2 brioche burger buns

2 tablespoons sriracha

15g fresh coriander


1. Chop it: thinly slice 3 spring onions crosswise and also grate ½ cabbage crosswise, avoiding the hard white core at the base.

2. Assemble the coleslaw: Place the spring onions and cabbage in a large mixing bowl. Add 1 tablespoon of mayonnaise and 1 tablespoon of tahini.

Peel then finely grate 1 clove of garlic.

3. Mix it up: Mix everything well, then season to taste with salt and pepper.

4. Get ready to fry: place a large frying pan over high heat and form 250 g of minced lamb into 2 balls. Preheat the grill to its highest temperature – this will be for the buns later.

Once the pan begins to smoke, drizzle with 1 tablespoon of oil.

5. Fry: Place the lamb meatballs in the skillet, then use a small skillet or spatula to flatten them to a thickness of 0.5 cm. Wash your hands after handling raw meat!

Season with a generous pinch of salt and fry for 1-2 minutes, until nicely browned on the underside, before flipping and repeating the next step. Continue with the rest of the dish in the next steps while you wait.

6. Assembly: Cut 2 brioche buns in half down the middle. Grill them cut side down under the preheated grill.

Once the burgers are ready, roll out 1 on each of the bun bottoms.

Load 2 tbsp Sriracha and scatter 15g cilantro into each of the burgers and finish with a bun lid.

7. Serve: Place an assembled burger on each plate and garnish with generous handfuls of coleslaw. Come back!

Korean Chicken Couscous with Sesame and Charred Cabbage

Make Friday Night Stays A Little More Exciting With This Recipe

(Sorted Food)

Serves: 2


½ sweet cabbage

3 tablespoons sesame oil

4 chicken thighs, boneless, skinless

2 tablespoons gochujang

100g couscous

2 spring onions


1. Get it ready: Preheat the grill to its highest temperature, fill a kettle with water, and put it on the boil.

Finely grate ½ cabbage and toss with 2 tablespoons sesame oil and a generous pinch of salt on a large platter. Push the cabbage to one side of the tray.

Place 4 chicken thighs on the tray and rub them with 2 tbsp gochujang and 1 tbsp sesame oil.

Remember to wash your hands after handling raw meat.

2. Broil: Hit the pan under the broiler and cook for 10-12 minutes, until the cabbage is charred in spots and the chicken is opaque white when cut with a small knife. Continue with the couscous in the next steps while you wait.

The cabbage should be charred in spots and the chicken should be opaque white all over.

3. Cook the couscous: Pour 100 g of couscous into a large salad bowl and season with a generous pinch of salt.

Pour enough boiling water from the kettle into the bowl to just cover the grains.

Mix everything quickly with a fork, cover with a plate and set aside. Let the couscous cook for 6-7 minutes, until the grains are tender. Thinly slice 2 spring onions crosswise, then crackle with some dishwashing while you wait.

4. Mix: Once everything is ready, pour the cabbage from the plate into the couscous and mix everything well. Season again with salt if necessary.

5. Serve: Divide the couscous between plates, then garnish each serving with 2 chicken thighs and spring onions. Enjoy!

Recipes from Sidekick, which publishes a wide selection of “Smarter Recipe Packs”, each containing three awesome recipes that work together to ensure nothing goes to waste. The app then provides a full list of ingredients to buy – you choose where, so you can shop locally or online. These are used multiple times in dishes, meaning users have zero food waste at the end of the week. Subscriptions start at £4.99 per month. Head toward find out more.

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