The Ahmed Family got a visit from chef Gregg Wallace and greengrocer Chris Bavin, who give them an insight into how to Eat Well For Less.
Couple Aliyah and Ajaz, who have two young children, have turned to the BBC duo for help to tackle their costly ways.
It comes as part of Gregg and Chris’ aim to help households across the UK to save their money and eat quality food, both at the same time.
A recipe to make sweet potato fries is shown on the latest episode of Eat Well For Less (November 5th). Here’s the recipe – with cooking instructions!
Sweet potato fries: Ingredients
There are several ingredients needed to make this Eat Well For Less recipe, in 3 different food groups: the toppings, fries and the chilli sauce.
For the chilli sauce, you will need:
- 2 x 200g jars jalapeño chillies, drained
- 1 tsp smoked paprika
- 4 red chillies, roughly chopped
- 3 garlic cloves, roughly chopped
- 6 tbsp soft light brown sugar
- 1 tbsp sea salt
- 125ml/4fl oz white wine vinegar
For the fries:
- 2 tbsp cornflour
- ¼ tsp fine sea salt
- 3 tsp smoked paprika
- 800g/1lb 12oz sweet potatoes, scrubbed and cut lengthways into 1cm/½in thick slices or wedges
- 3 tbsp vegetable oil
- 400g/14oz chicken thighs, boneless, skin removed and roughly chopped
- 1 tsp garlic granules
- 2 peppers, seeds removed, thickly sliced
- 150g/5½oz cherry tomatoes, halved
- salt and freshly ground black pepper
What you will need for the toppings:
- 4 tbsp mayonnaise
- 2 garlic cloves, finely grated or crushed
- 1 tbsp chilli sauce, from above
- 60g/2¼oz extra-mature Cheddar, grated
- 2 spring onions, thinly sliced
- 1 tbsp roughly chopped fresh coriander
- EAT WELL FOR LESS: Cauliflower veg pilau recipe step-by-step!
Eat Well For Less sweet potato fries: Recipe
The preparation time for this recipe takes under half an hour, so it isn’t too time-consuming, with a cooking time of between 20 to 25 minutes.
This recipe serves 4 people, so it would be a decent dish for a family of four planning to sit down for dinner. Here’s how to make the sweet potato fries:
Step 1: To make the chilli sauce, put the ingredients in a blender with 75ml/2½fl oz water and blend to a smooth paste. Transfer to a saucepan, bring to the boil, then simmer for 5 minutes, stirring occasionally, until reduced slightly. Set aside to cool.
Step 2: To make the loaded fries, preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
Step 3: Mix the cornflour, salt and 2 teaspoons of the smoked paprika together in a large bowl. Add the sweet potatoes and mix well to coat. Add 2 tablespoons of the oil and massage in so each piece is well coated. Divide between baking trays and cook for 20–25 minutes, or until golden and crisp.
Step 4: Meanwhile, tip the chicken into another large bowl with the remaining oil and smoked paprika, the garlic granules and plenty of salt and pepper. Mix well, cover and marinate for 15 minutes.
Step 5: Heat a frying pan over a high heat and fry the chicken and peppers for 6–8 minutes, or until golden brown and cooked through (add a little more oil if needed). Add the tomatoes and cook for 2 minutes.
Step 6: To make the toppings, mix the mayonnaise with the garlic. Set aside.
Step 7: Divide the fries between serving plates and top with the grated cheese, then the cooked chicken and peppers, the chilli sauce, garlic mayonnaise, spring onions and coriander and serve straight away.
WATCH EAT WELL FOR LESS ON BBC ONE EVERY THURSDAY AT 8 PM