Feed your family for a FIVER with these tasty meals from Tik Tok sensation mealsbymitch – from lasagne to pizza & curry

JUST because something is cheap doesn’t mean it has to taste cheap, reckons TikTok sensation Mitch Lane, aka @mealsbymitch.

The dad of three, from Wolverhampton, has made it his mission to show busy parents how to cook on a budget, and is now releasing his debut book, Feed Your Family For A Fiver.

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He tells how to get all you need for a delicious, nutritious meal at the supermarket.

He says: “I want all you busy, budget-conscious folk to enjoy tasty, comforting meals without breaking the bank.

“And with planning, you can make all these recipes within half an hour.

“Cheap and quick, it’s what we need.”

He shares some of his favourite recipes, and top tips for savings with Emily Fairbairn.

• Extracted from Feed Your Family For A Fiver – In Under 30 Minutes (HarperCollins), out now, £16.99. Text ©Mitch Lane 2024. Photography ©Tom Regester 2024

One pan lasagne

Serves 2 adults and 2 kids

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THIS is a simple way to make lasagne in half an hour that will definitely not disappoint.

I swap beef or pork mince for sausages, as they are cheaper and packed full of seasoning so give the dish more of a punch. Enjoy.

YOU NEED:

• 8 pork sausages
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 300ml beef stock (made from a cube)
• 10 dried lasagne sheets
• Handful of fresh basil, finely chopped
• 125g ball mozzarella
• Salt and black pepper

METHOD: Start by taking off the sausage skins.

An easy way to do this is to take a sharp knife, carefully pierce the skin and slice down the length of the sausage.

You should then be able to peel the skin away from the meat.

Break the sausages into small pieces with slightly damp hands (to stop the meat sticking to them) then bash the meat with a wooden spoon or spatula to break it into even smaller pieces.

Season with salt and pepper.

Put a frying pan on a high heat and add the olive oil.

Cook the sausage meat until it starts to brown.

It should only take about 3-4 minutes to cook.

When the meat is brown and starting to go crispy, take it out of the pan and set it aside.

Add the onion and let it cook for 2 minutes until it begins to soften, then add the garlic and cook for a further minute.

Return the sausage meat to the pan then add the tomato purée. Stir it through and cook for 1 minute.

Add the tomatoes and beef stock and stir.

Add some more salt and pepper and let the mixture simmer on a low heat for 10 minutes, while you put the lasagne sheets into salted boiling water to soften.

When the lasagne sheets have softened, add them to the sauce and submerge them.

The lasagne may look a complete mess but it’s going to taste great.

Add the basil and mix through.

Break the mozzarella ball into chunks and spread these over the top.

Put the pan under a hot grill for 2-3 minutes to melt and colour the mozzarella.

Sprinkle more basil on top and serve.

Black bean and rice burritos

Serves 4-6

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THESE are very simple burritos bulked out with leftover cooked rice.

For this recipe I use a smoky chipotle seasoning blend, but a decent fajita or peri-peri seasoning would work well too.

These can be made from start to finish in 15 minutes.

YOU NEED:

• 1 tbsp vegetable oil
• 1 red onion, finely chopped
• 1 red chilli, finely chopped
• 1 yellow pepper, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp smoky chipotle seasoning
• 400g tin chopped tomatoes
• 400g tin black beans, drained
• 600g leftover cooked rice, chilled
• 6 tortilla wraps (20cm diameter)
• Salt and black pepper

METHOD: Put a pan on a medium heat and add the oil, onion, chilli and pepper along with a pinch of salt.

Cook for 3-4 minutes until the mixture begins to soften.

Add the garlic and cook for a further minute, then add the chipotle seasoning and cook for 30 seconds.

Tip in the tomatoes, beans and cooked rice.

Mix everything together and cook it for 2 minutes to bring the rice up to temperature.

Taste and season with salt and black pepper.

Divide the contents of the pan evenly among the tortillas, then wrap them up.

The best way to do this is to put the rice mixture about 2.5cm from the tortilla edge closest to you, then fold in the sides and roll it away from you while tucking the edges in tightly.

This can take practice. If you find it difficult, put less filling into each one until you build up confidence.

Put a griddle pan on a high heat, add the burritos and seal them for 30 seconds on each side.

You want some nice black bar marks.

Slice the burritos in half, on an angle, and you are ready to serve.

Veggie Thai green curry

Serves 4

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THIS is one of the simplest and quickest curry recipes you’ll ever make.

You can add any vegetables you like. Cauliflower and baby corn are a great addition.

Just ensure that you cut all the veggies into 2cm, bite-sized pieces.

YOU NEED:

• 2 tbsp vegetable oil
• 1 onion, finely diced
• 1 red chilli, finely chopped, plus extra slices to serve
• 170g jar Thai green curry paste
• 400g tin coconut milk
• 2 baking potatoes, peeled and cut into 2cm chunks
• 1 large carrot, peeled and cut into 2cm chunks
• 200g green beans, cut in half
• Zest and juice of ½ lime
• 20g fresh coriander, finely chopped
• Salt and black pepper

METHOD: Put a lidded pan on a medium heat, add the oil, onion and a pinch of salt and cook for 3-4 minutes until the onion begins to soften.

Add the chilli and cook for a further minute.

Add the whole jar of curry paste and cook for another minute, then pour in the coconut milk.

Half-fill the tin with tap water and add that too.

Bring the contents of the pan to a simmer and add the potato and carrot.

Put on the lid and let everything simmer for 8-10 minutes.

Add the beans and simmer for a further 4-5 minutes or until the beans are cooked.

Add the lime zest and juice, and the coriander, and mix them through.

Taste and season to taste.

Serve with red chilli slices and rice.

Cheesy broccoli gnocchi

Serves 2 adults and 2 kids

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IF you’re a big fan of cheese, you’ll be in heaven with this.

Creamy, cheesy, indulgent and incredibly comforting.

I’m drooling just thinking about it.

For speed, I stick this under the grill to melt the cheese (as opposed to oven baking).

I don’t want to wait ages for a meal on a midweek evening.

YOU NEED:

• 3 tbsp olive oil
• 500g gnocchi
• 1 head of broccoli, florets cut into 3cm chunks, stalk peeled and finely chopped
• 1 tsp chilli flakes
• 2 tsp garlic granules
• 200g soft cheese or cream cheese
• 125g ball mozzarella
• Salt and black pepper

METHOD: Heat the grill to high.

Meanwhile, put a pan over a high heat and add the oil.

Add the gnocchi, broccoli florets and stalk, chilli flakes, garlic granules and a generous pinch of salt and black pepper.         

Give everything a good toss together in the pan and cook for 3-4 minutes until the gnocchi begins to go golden.

Add the soft cheese and stir it through for 1 minute.

Transfer everything to a baking dish, break up the ball of mozzarella and spread it over the top.

Put the dish of gnocchi under the grill for 4-5 minutes until the cheese melts and turns beautifully golden.

Spicy chorizo cheesy beans on toast

Serves 4

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ARE you British if you’ve never eaten beans on toast?

This recipe breaks with tradition, adding chorizo and hot and spicy chilli seasoning – then melts mozzarella into it for some brilliant cheese pulls.

The beauty of it is that it’s still within the budget.

I suggest you buy ready-sliced chorizo, as chorizo rings are expensive.

YOU NEED:

• 1 tbsp vegetable oil
• ½ onion, finely diced
• 70g pack thinly sliced chorizo
• 2 garlic cloves, minced
• 41g packet chilli con carne seasoning
• 400g tin chopped tomatoes
• 2 x 400g tins haricot beans
• 125g ball mozzarella
• 8 slices tiger or bloomer bread
• 8 pickled jalapeño slices, to serve (optional)
• Salt and black pepper

METHOD: Put a pan on a medium heat and add the oil, onion and sliced chorizo.

Let them cook for 3-4 minutes until the onion begins to soften.

Add the garlic and continue to cook for a further minute, stirring continuously.

Tip in the seasoning and mix it through, then cook for a further 30 seconds.

Add the tomatoes and haricot beans then half-fill one of the tins with cold water and pour that in too.

Mix everything well then let it bubble away for 10-15 minutes until the sauce has reduced and thickened.

In the final couple of minutes break up the ball of mozzarella and mix it through until it melts.

Meanwhile, toast the slices of bread (ideally in a griddle pan to give them black char marks – alternatively use a toaster).

Finish the beans with salt and black pepper to taste.

Plate up, spooning the beans over the toast and topping them with pickled jalapeños, if using.