PENSIONERS'/STUDENTS' DELIGHT: HOISIN CHICKEN WITH AVOCADO, TOMATO & CUCUMBER:

Shopping on a tight budget can be nerve-wracking but choosing items with care can save money without sacrificing taste or appearance.

 Photo to come

One might think, for example, that M&S might be out of bounds for cash-strapped pensioners and students.  

But the cost of 2-3 Higher Welfare Chicken Legs (£1.50) plus a large ripe Avocado (£1.75), a cucumber (70p) & a packet of tomatoes (95p) come in at just under £5.  That's enough for three generous high- protein, high-fibre tasty healthy platefuls. 

Leftover chicken goes into the freezer for another meal while leftover salad ingredients can be used during the rest of the week.  

(If you haven't any Chinese sauces in your condiments cupboard, replace with 2 tbsp soy sauce + 2 tbsp sherry, brandy or grape juice plus a quarter tsp fresh grated garlic (opt) and grated ginger OR a good pinch of powdered garlic & ginger. ) 

Both M&S and Waitrose offer regular and special foodstuffs to warm a frugal shopper's heart.  Just have a good look around; you'll be surprised.  

Sainsburys and Morrisons are also highly recommended by friends.  

Cost: £5

Serves: 3

Ingredients:

Chicken

3-4 higher welfare chicken legs

2-3 tablespoons Hoisin or Oyster sauce (or soy/sherry mix as described above)

Salad

1/3 large ripe avocado

half lime or small lemon

1/4 cucumber

2-3 small tomatoes or a handful baby tomatoes

splash of olive oil

splash of red wine vinegar

Method:

Chicken

1. Remove skin from chicken, set aside for chicken scratchings (recipe here)  
2. Preheat oven or air fryer to 200c/390f
3. With a sharp knife, carefully slash chicken flesh on both sides; brush with sauce, pushing it into the crevices
4. Bake 25-30 mins or until inner temperature is 74C/165f; keep warm until ready to serve 

Salad (prep just before serving)

1. Chop cucumber & tomatoes in generous bite-sized pieces, add to serving dish
2. Peel avocado; chop or spoon out generous morsels of avocado; spread out on the chopping board; squeeze juice over; season lightly with salt & pepper
3. Add to serving bowl with a generous slug of olive oil and a generous slug of red wine vinegar; toss gently

Comments:

'Healthy, satisfying, tasty and wallet-friendly.  Who would ask for more?' Retired journalist.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.