Great food does not have to cost a lot. Here are two nutritious tasty meals that are easy to make and will be a lot easier on the budget than ordering a take away.

Cheddar and bacon is a classic combination.

You could also make this with ham or with chicken. I tried this recipe with Simply Better whisky-cured rashers last week and it was delicious. If you can, get a good mature cheddar for the best taste.

This crisp buttered cabbage is nice and moist. I remember eating this years ago when we boiled the cabbage and added onion.

Nowadays we like to boil vegetables a lot less and eat them crispier with all of the nutrition, colour and flavour that you get with this recipe.

Make sure you get Quality Assured pork for the escalopes with new potatoes and peas. I always keep some frozen peas in the freezer.

They are handy to have and they go well with mint. The lemon in this recipe adds good flavour to the pork. And mint is so easy to grow and also makes a great herbal tea.

Happy cooking,

Neven

Pork escalopes with new potatoes & peas

Serves four

550g (1lb 7oz) packet fresh Irish pork medallions

finely grated zest of 1 lemon

1 garlic clove, finely chopped

1 tsp fresh mixed herbs, such as thyme, rosemary and/or sage

3 tbsp olive oil

500g (1 1/4lb) baby new potatoes

100g (4oz) frozen peas

1 tsp fresh chopped mint, plus extra to garnish

Sea salt and freshly ground black pepper

  • 1 Preheat the oven to 190°C/375°F/gas mark five. Bash the pork medallions with a rolling pin to flatten them. Put into a shallow dish with half of the oil and lemon zest with the garlic and mixed herbs. Season with salt and pepper and allow to marinade for 15 minutes if time allows.
  • 2 Preheat the oven to 200°C. Cut the baby new potatoes into quarters and drizzle over the rest of the oil and roast for 25-30 minutes until tender.
  • 3 Heat a griddle pan. Add the pork and cook for a couple of minutes each side, turning carefully.
  • 4 Cook the peas in a pan of boiling salted water for three to four minutes until tender, then toss with the potatoes, the rest of the lemon rind and the mint.
  • 5 Arrange the roasted potatoes and peas on plates with the chargrilled pork escalopes and garnish with extra mint to serve.

    • Cheddar & potato bake with bacon

    Serves four to six

    225g (8oz) streaky bacon rashers, rind removed and diced

    1.5kg (3 1/2lb) potatoes

    200g (7oz) Cheddar cheese, finely grated

    300ml (1/2 pint) cream

    300ml (1/2 pint) milk

    25g (1oz) butter, extra for greasing

    Fresh thyme leaves, to garnish

    Crisp buttered cabbage, to serve (see separate recipe)

  • 1 Preheat the oven 160°C/325°F/gas mark three. Saute the bacon in a non-stick frying pan over a medium heat until golden.
  • 2 Peel and thinly slice the potatoes and layer up in a buttered ovenproof dish with the bacon and cheddar, seasoning each layer as you go.
  • 3 Mix the cream and milk in a jug and pour over the potato bake. Cover with tin foil and bake for one hour.
  • 4 Remove the tin foil, dot with butter and bake for another 30 minutes until golden brown.
  • 5 Garnish with fresh thyme leaves and serve with some crisp buttered green cabbage (see separate recipe), if liked.

    • Crisp buttered green cabbage

    Serves four to six

    15g butter

    1 tbsp water

    1 green cabbage, trimmed and sliced

  • 1 Melt the butter with the water in a pan with a lid over a high heat. Add the cabbage and a pinch of salt.
  • 2 Cover, shake vigorously and cook for 90 seconds.
  • 3 Shake again and cook for another minute. Season with pepper to serve.