Although we have plenty of porridge and milk for breakfast, we have used up the last of the cheese now, so will have toast and lemon curd for lunch. Luckily I’ve saved the best meal until our last day, so we have something to look forward to in the evening.

I’m aware that we are lucky and this way of budgeting our meals isn’t normal for us. But for some families the 10 days don’t end, they will have to scrimp and save all month, every month. I just hope these recipe and meal plans help to inspire more interesting mealtimes whatever your budget.
…

Saturday
Porridge

Lunch
Toast and lemon curd

Dinner
Paella

…

Simple Chicken & chorizo paella
(Adapted from Jamie Oliver Save)

Ingredients

2 cloves of garlic
1 onion
1 carrot
Handful fresh flat-leaf parsley
70g chorizo
4 chicken drumsticks
olive oil
1 teaspoon paprika
1 red pepper
1 tablespoon tomato purée
1 cube chicken stock
250g paella rice
100g frozen peas
200g prawns
1/3 of the packet of mussels
1 lemon
saffron (optional)

Preheat the oven to 190ºC or Gas Mark 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 20 minutes.

Put the pan back on the heat. Add the sliced chorizo and fry for a few minutes, then add the onion, carrots, peppers and garlic and cook until soft.

Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.

After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels.

Place a lid on the pan and cook for 10 minutes more.

Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.