Mac N Cheese

Ingreedients

1 tbsp olive oil

1 onion, chopped

240g macaroni

2tbsp tomato purée

2 X 400g tins of chopped tomatoes

150g mascarpone

250g fresh spinach

75g medium mature Cheddar

1 50g pack of ready-to-eat cooked smoked bacon strips

Method

Preheat the grill to high. In a pan set over a medium heat, heat the oil. Once hot but not smoking, add the onions and cook for 10 minutes, until soft.

Meanwhile, in a pan of salted boiling water, cook the macaroni for 10 minutes.

Add the tomato purée and tomatoes to the onions and cook for 7-8 minutes, until bubbling. Remove from the heat and then stir through the mascarpone and spinach. Season to taste.

Drain the cooked macaroni, add to the sauce and transfer to an ovenproof dish. Grate over the cheese and cook under the hot grill for 3-4 minutes, until bubbling. Remove from the grill and evenly crumble over the bacon strips before serving.

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Korean-style Rice Bowl

Ingreedients

300g long grain rice

2tbsp vegetable oil

1 x 500g pack lean pork mince

1 x 320g pack pepper stir-fry mix

1-2 tbsp chilli sauce, plus extra to drizzle

4 eggs

Method

Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 mins, until golden and starting to crisp up.

Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 mins, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season.

In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like.

Check out Tesco's website for more info on ingreedients!

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