The frozen foods experts devise nutritious and money-saving recipes with the help of Phil Vickery and Saira Khan to make your teatimes fun and hassle-free.
In a bid to offer the nation nutritious and cost-effective teatime meals for the whole family, Birds Eye has teamed up with Phil Vickery and Saira Khan to help savvy mums put healthy meals on the table without straining the purse strings. All the recipes will be available on the Birds Eye Facebook page for busy mums to print off and keep, allowing them to spend the time usually spent planning and cooking complicated meals with their kids instead.
As a successful female entrepreneur (The Apprentice 2005) and mum, Saira Khan has used her expertise in managing finances to compile some handy tips to help the weekly shop go further. With this advice in mind, Phil Vickery has created a range of delicious meals using Birds Eye products that will keep kids and mums happy at teatime. The activity sees Birds Eye and Phil release recipes that put budgets and waste reduction as high on the agenda as taste, speed, diversity and quality.
From a teatime treat for after the cinema to a back to school themed meal, Phil’s recipes offer a new spin on classic dishes whilst also suiting the needs of busy mums with active kids. It’s not all about the kids though as Phil has also created a sophisticated salmon recipe from Birds Eye’s adult dining range. The sweet chilli and ginger salmon with stir-fried Asian greens is the perfect dish for grown-ups to enjoy when they get an evening to themselves and will also help to break up the mid-week repetition.
Phil Vickery said: “It’s been an absolute pleasure working with Birds Eye to create these fun recipes that the whole family can enjoy. Feeding the family on a budget while maintaining a sense of nutritional balance is an important subject for many mums. By simply printing out the recipes from the Birds Eye Facebook page, mums will be equipped with all the information they need to create delicious and nutritious teatime meals for all the family.”
Helen Martin, General Marketing Manager at Birds Eye, said: “Food waste is costing families hundreds of pounds each year, but with a bit of planning and using freezers more, we can help ourselves save money whilst also cutting down on food waste. Birds Eye is committed to offering quality teatime meals that save families’ money, and Phil’s recipes prioritise these factors without compromising on taste. We are really proud of the recipes and hope that they will help busy mums keep their kids healthy and happy.”
Try these tasty Birds Eye inspired recipes:
Ingredients
- 12 Birds Eye Chunky Omega 3 fish fingers
- 8 tbsp mayonnaise
- 1 tbsp runny honey
- 1 tbsp Worcestershire sauce
- 3 tbsp ketchup
- juice and finely grated zest 1 lime
- 1 tbsp chopped parsley
- 2 tsp Dijon mustard, optional
- 100 g baby spinach leaves
- 200 g Birds Eye sweetcorn
- 200 g Birds Eye cooked peas
- 4 Birds Eye waffles, cooked
Instructions
- Bake or grill the fish fingers until nice and crisp.
- Place the mayo, honey, Worcestershire sauce, ketchup, lime zest and juice, parsley and mustard into a bowl and mix well.
- Place a few spinach leaves on each plate with a warm waffle.
- Top with the 3 fish fingers and surround with a few peas and a little sweetcorn.
- Spoon over a little dip and serve the rest in a small bowl.
Ingredients
- 3 medium courgettes, washed and really dried well
- 4 tbsp plain flour
- 268 ml milk
- 250 g fine ground polenta, the finer the better
- salt
- ground pepper
- vegetable oil
- 250 g cream cheese
- 4 tbsp milk
- 4 tbsp chives or parsley, chopped
- chilli pepper, optional
Instructions
- Heat the fryer to the temperature of 175C
- Cut the courgettes into 2cm sticks. Place the flour into one bowl and the milk into another bowl. Season the milk with a little salt and pepper.
- Flour the courgettes well a few at a time, place them into the milk, then straight into the polenta, and really coat well.
- Repeat until all the courgettes are coated twice, and then dust off well.
- Cook the courgettes in small handfuls until just cooked and very lightly coloured.
- Do not overfill the fryer.
- Once cooked, season well with salt, pepper.
