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Speedy suppers

Fuss-free recipes for easy nutritious meals

Warners Budgens Taste Club Warners Budgens Taste Club
Get dinner on the table in under 30 minutes with these five fuss-free recipes…


This is an easy mid-week supper that includes everybody’s favourites and even packs in two of your five a day.

Combine a packet of beef mince with salt and pepper and a little thyme. Add a glug of olive oil then form into patties and flatten slightly. Place on a baking tray. Peel and finely slice a couple of sweet potatoes. Place on a baking sheet and drizzle with vegetable oil and season. Roast the sweet potato chips for 35 minutes and the burgers for 15 minutes, turning half way. Place two corn on the cobs in a pan of water and bring to the boil. Simmer for 10 minutes then drain. Chop into thirds and season.

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This classic pasta dish is a cinch to make – up the vitamins by adding frozen spinach or peas.

Cook your spaghetti according to packet instructions. Meanwhile, fry off a chopped onion, two garlic cloves and six rashers of bacon. In a jug, beat together two eggs, a small pot of single cream and a good handful of grated parmesan cheese. Drain the spaghetti and return to the pan. Add the bacon and egg mixtures and toss together. Serve with plenty of black pepper and extra parmesan.


Using up leftover rice makes this dish economical and extra quick to make. Add whatever vegetables you prefer.

Pan fry the cooked rice in a little oil and seasoning, add a handful of frozen peas and sweetcorn. Meanwhile, beat two eggs in a jug with sesame oil and soya sauce. Scoop the rice to one side and tip the mixture into the pan. Stir the egg mixture into the rice and serve when piping hot.


A fun way to enjoy a nutritious meal, you can substitute chicken for beef, pork or even tofu.

Cut the chicken into strips and season with lime juice, olive oil, salt and pepper, chopped coriander and a little chilli. Stir fry along with chopped red and yellow peppers until browned. Meanwhile, in separate bowls, grate some cheddar cheese, and shred some iceberg lettuce. Warm the tortilla wraps in the oven or microwave, then serve alongside the chicken mixture and bowls of salsa, sour cream and guacamole.


This vegetarian number is full of punchy flavour and a big hitter on the vitamin quota. First chop the halloumi, then dry fry it in a pan. Set aside. In the same pan, add a combination of your favourite vegetables – chopped leek, broccoli, baby corn and mangetout and fry until cooked. Add chopped mango and a can of chick peas and cook for a further two minutes. Serve with the cooked halloumi on top.

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Valid from Friday 6th October – Tuesday 31st October 2017

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