Healthy and delicious £1 meals the whole family will love

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. One-pot smokey tomato rice open image in gallery A delicious one pot meal the family will love Serves: 4 people Prep time: 10 minutes Cooking time: 35 minutes 1 tbsp oil Half a red pepper Half a green pepper 100g leek greens, diced 400g chicken thighs, chopped 1 tsp turmeric ½ tsp cumin 1 tbsp smoked paprika ½ tsp dried chilli flakes 200g long grain rice 1 tin chopped tomatoes 1 tbsp tomato puree 850ml chicken stock 1 tsp salt ½ tsp pepper 2 tbsp cream cheese Method: Heat oil in a large pot. Sweet potato and chickpea curry open image in gallery A delicious and quick 30 minute curry perfect for midweek Serves: 4 people Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 1 tbsp oil 750g sweet potato, peeled and cubed 1 tbsp garam masala 1 tsp cumin 1 tsp smoked paprika ½ tsp chili flakes 1 tin coconut milk 2 tbsp peanut butter 1 tbsp tomato puree 250ml vegetable stock 1 tin chickpeas, drained Large handful of chopped spinach 1 pepper 200g rice to serve Method: Heat oil in a large pot and fry the cubed sweet potato for a few minutes. Turkey and cranberry pie open image in gallery Perfect for cold autumnal nights Serves: 4 people Prep time: 10 minutes Cooking time: 35 minutes Ingredients: 1 tbsp oil 100g leek greens, diced 500g turkey mince 2 tbsp cornflour 250ml chicken stock 150ml milk Pinch of salt and pepper 1 tbsp of dried thyme 1 tbsp cream cheese 2 tbsp cranberry sauce 700g potatoes 1 tbsp butter Method: Preheat the oven to 200C fan/220C. Sticky sausage stew open image in gallery A new family favourite Serves: 4 people Prep time: 10 minutes Cooking time: 40 minutes Ingredients: 1 tbsp oil 6 sausages or 12 chipolatas 2 tbsp clear honey 1 tbsp dijon mustard 1 tin chopped tomatoes 300ml vegetable stock 1 tin butterbeans, drained 1½ tbsp smoked paprika 1 tbsp mixed herbs 500g carrots, chunkily chopped Large handful of chopped spinach Method: Preheat oven to 180C fan and lightly oil a baking tray.