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Low cost main meals to feed the family
Big-Batch Dinners That Fill Every Belly When you're cooking for a hungry household on a budget, you need meals that do heavy lifting without blowing the weekly shop. The secret isn't complicated ingredients—it’s turning reliable budget powerhouses like pasta, potatoes, and humble veg into comforting, belly-filling feasts. By using low-cost carbs as a hearty base and packing out sauces and bakes with nutritious vegetables, you can stretch every pound while making sure no one leaves the table hungry. Whether you're mashing, roasting, or stirring up a big pot, these simple, low-cost main meals are all about big flavour, zero fuss, and ultimate value.
1/27/202616 min read
2-Ingredient Dough Pizza
Serves: 2 (makes one 10–12 inch pizza base)
Prep time: 10 mins
Cook time: 12–15 mins
Base Dough & Sauce Ingredients
The Dough
150g self-raising flour (plus extra for dusting)
150g Greek yogurt (full-fat works best, but 0% is fine)
½ tsp baking powder (optional, for extra fluffiness)
Pinch of salt
Quick Tomato Sauce
2 tbsp tomato purée
1 tbsp water
½ tsp dried oregano or mixed herbs
Pinch of garlic granules or powder
Pinch of salt and pepper
The Cheese
80g–100g grated Mozzarella or Cheddar
Method
Preheat Oven & Tray: Preheat your oven to 220°C (200°C fan / Gas Mark 7). Place a large baking sheet inside the oven so it gets piping hot.
Make the Dough: In a mixing bowl, combine the self-raising flour, baking powder, pinch of salt, and Greek yogurt. Mix with a spoon until it starts coming together, then use your hands to bring it into a ball of dough. If it feels too sticky, add a sprinkle of flour; if too dry, add a tiny drop of extra yogurt.
Knead briefly: Turn out onto a lightly floured surface and knead for 1–2 minutes until smooth.
Roll Out: Roll or press the dough out on a sheet of baking paper into a circle (about 5mm thick).
Mix the Sauce: In a small bowl, mix the tomato purée, water, dried herbs, garlic granules, salt, and pepper until smooth.
Top the Pizza: Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Add your chosen toppings (see options below) and top with the grated cheese.
Bake: Carefully slide the baking paper with the pizza onto the preheated tray in the oven. Bake for 12–15 minutes until the crust is cooked through, crisp on the edges, and the cheese is melted and bubbling.
Optional Extras & Toppings
🥩 Meat Additions
Pepperoni / Salami: Classic slices placed under or on top of the cheese.
Cooked Bacon or Ham: Diced and scattered over the sauce.
Cooked Mince or Sausage Meat: Browned beforehand and scattered over.
Leftover Roast Chicken: Shredded and tossed with a splash of BBQ sauce for a BBQ chicken pizza.
🥦 Vegetable Additions
Sliced Mushrooms: Sliced thin so they cook quickly in the oven.
Peppers & Onions: Finely diced or sliced thin.
Sweetcorn: Tinned sweetcorn scattered over the top.
Fresh Tomatoes: Sliced thinly and placed on top before baking.
Spinach: Torn fresh leaves scattered under the cheese.
Budget Tomato & Cheese Penne Bake
Serves: 4–6
Prep time: 10 mins
Cook time: 25 mins
Base Ingredients
400g penne (or any short pasta shape)
1 tin (400g) chopped tomatoes
1 tbsp tomato purée
1 medium yellow onion, finely diced
2 cloves garlic, minced (or 1 tsp garlic granules)
1 tsp dried oregano or mixed herbs
½ tsp sugar (balances tomato acidity)
1 vegetable or chicken stock cube, dissolved in 100ml hot water
100g grated Cheddar or mozzarella (or a mix)
1 fresh tomato, sliced (for topping)
1 tbsp vegetable or olive oil
Salt and black pepper to taste
Method
Boil the Pasta: Preheat oven to 200°C (180°C fan / Gas Mark 6). Bring a large pan of salted water to the boil and cook the penne for 8–9 minutes until just al dente (it will finish cooking in the oven). Drain and set aside.
Make the Quick Sauce: Heat the oil in a large saucepan or frying pan over medium heat. Add the diced onion and cook for 4–5 minutes until soft. Stir in the garlic and tomato purée, cooking for another minute.
Simmer: Pour in the tinned chopped tomatoes, stock, dried herbs, sugar, salt, and pepper. Bring to a gentle simmer for 5–7 minutes to let the flavours meld and thicken slightly.
Combine: Toss the cooked pasta directly into the sauce until every tube is well coated.
Assemble & Bake: Pour the pasta mix into a baking dish. Top with the sliced fresh tomato and scatter the grated cheese evenly over the top. Bake for 15–20 minutes until the cheese is melted, bubbling, and golden brown.
Serve: Garnish with a little sliced spring onion or herbs if you have them, and pair with garlic bread and a simple cucumber & tomato salad.
Optional Extras & Mix-Ins
🥩 Protein Additions
Minced Beef or Pork (250g–350g): Brown with the onions before making the sauce for a classic ragù bake.
Diced Bacon or Cooked Sausages: Sauté with the onions to add a rich, smoky flavour.
Tinned Tuna (1–2 tins): Flake straight into the sauce with the pasta for a budget tuna pasta bake.
Leftover Roast Chicken: Shred and stir through before baking.
🥦 Vegetable Boosters
Mushrooms: Sliced and fried with the onions.
Peppers: Diced red or green peppers added along with the sauce.
Grated Zucchini or Carrot: Sneak extra veg directly into the simmering tomato sauce.
Spinach: Toss in a couple of handfuls of fresh spinach right before transferring to the dish—it will wilt nicely in the oven.
Ultra-Budget Sausage, Mash, Peas & Gravy
Serves: 4
Prep time: 10 mins
Cook time: 20 mins
Base Ingredients
Sausage, Mash & Peas
8 budget sausages (e.g. Lidl Simply / value pork sausages)
1kg potatoes (or budget white potatoes), peeled and quartered
250g frozen garden peas
30g budget margarine or butter spread
A splash of milk (approx. 50ml)
Salt and black pepper
Budget Gravy
4 tbsp gravy granules (e.g. Lidl Simply gravy granules)
350ml boiling water
Sausage pan drippings (from cooking the sausages)
Method
Boil the Potatoes: Put the peeled, quartered potatoes into a large pot of cold water with a pinch of salt. Bring to a boil, then simmer over medium heat for 15–18 minutes until tender when pierced with a fork.
Cook the Sausages: Heat a small drop of oil or cooking spray in a frying pan over medium heat. Fry the sausages for 12–15 minutes, turning regularly until golden brown and cooked through. Keep the pan drippings.
Cook the Peas: 5 minutes before the potatoes finish, drop the frozen peas into a small pan of boiling water (or pop them in a microwave-safe bowl with a splash of water for 2–3 minutes). Drain when bright green and tender.
Make the Mash: Drain the potatoes completely and let them steam dry in the warm pot for a minute. Add the margarine, a splash of milk, salt, and pepper. Mash thoroughly until smooth and creamy.
Make the Instant Gravy: Measure 4 tbsp of gravy granules into a heatproof jug. Pour in 350ml of boiling water while stirring constantly with a fork or mini whisk until thick and glossy. Pour in any clear juices/drippings left in the sausage pan for extra flavour.
Plate Up: Spoon a big scoop of mash onto each plate, arrange 2 sausages alongside, add a generous heap of peas, and smother everything in the thick gravy.
Optional Extras & Mix-Ins
🥩 Meat & Protein Upgrades
Streaky Bacon: Wrap a slice of thin budget bacon around each sausage before cooking for a quick pig-in-blanket twist.
Canned Baked Beans: Swap or combine the peas with budget baked beans for an even heartier, kid-friendly plate.
🥦 Veggie Boosters
Carrot Coins: Slice 2 budget carrots into rounds and boil them in the same pot as the potatoes for the last 10 minutes.
Fried Onions: Slice 1 cheap yellow onion and fry it in the sausage pan before making the gravy for an instant onion gravy upgrade.
🥔 Flavor Pinch-Hitters
Grated Cheddar: Stir a handful of budget grated cheese into the mash while hot.
Mustard / Brown Sauce: Swirl 1 tsp of brown sauce or cheap English mustard directly into the jug of gravy for a savory kick.
Budget Vegan Sunday Roast Plate
Serves: 4
Prep time: 15 mins
Cook time: 40–45 mins
Base Roasted Ingredients
Crispy Roasties & Veg
1kg budget white potatoes, peeled and cut into chunks
4 medium carrots, halved lengthways
2 red onions, cut into wedges
3 tbsp vegetable oil (or sunflower oil)
1 tsp dried rosemary or thyme
Salt and black pepper
Easy Sage & Onion Stuffing Balls
180g packet sage & onion stuffing mix (e.g. Lidl Simply / value range - naturally vegan)
300ml boiling water
1 tbsp vegetable oil
Method
Parboil the Potatoes: Preheat oven to 210°C (190°C fan / Gas Mark 7). Put the potato chunks in a large pot of cold, salted water. Bring to the boil and cook for 8–10 minutes until slightly tender at the edges. Drain in a colander and shake vigorously to fluff up the edges for max crispiness.
Prep the Baking Trays: Pour 2 tbsp of oil onto a large baking tray and place in the oven for 5 minutes to heat up. On a second tray, add the carrots and red onion wedges, tossing with 1 tbsp oil, dried herbs, salt, and pepper.
Roast the Veg & Tatoes: Carefully add the fluffed potatoes to the hot oil tray, turning to coat. Put both trays in the oven and roast for 35–40 minutes, turning halfway, until golden and crispy.
Make the Stuffing Balls: Pour the stuffing mix into a bowl, stir in the boiling water, and let sit for 5 minutes. Roll into 8–10 balls with wet hands. Pop them onto the tray alongside the roasted veg for the last 20 minutes of baking until crisp on the outside.
Easy Cheap Vegan Gravy
4 tbsp vegetable gravy granules (e.g. Bisto Best Vegetable, Lidl Simply Onion Gravy, or value onion gravy)
400ml boiling water
1 tsp soy sauce (adds depth and rich dark color)
1 tsp marmite/yeast extract or brown sauce (optional, for extra umami)
To make: Whisk the gravy granules, boiling water, soy sauce, and Marmite/brown sauce together in a heatproof jug until thick, smooth, and glossy.
Optional Meat Substitutes & Protein Additions
🥩 Budget Vegan Meat Swaps
Vegan Sausages (4–8 pack): Pop budget plant-based sausages (like Richmond Meat Free or supermarket own-brand) onto the veg tray for the last 15–20 minutes of roasting.
Lentil & Mushroom "Roast" Balls: Swap or pair with the stuffing by adding 1 tin of drained brown lentils and 100g finely chopped sautéed mushrooms directly into the stuffing mix before rolling.
Store-Bought Vegan Roast or Pie: Bake an individual vegan pie or vegan meat-free joint alongside the roasties according to packet instructions.
Crispy Seasoned Chickpeas: Toss 1 tin of drained chickpeas with oil, paprika, and salt, then roast on the veg tray for a super cheap protein crunch.
🥦 Extra Veggie Additions
Roasted Parsnips: Slice lengthways and roast on the carrot tray.
Steamed Greens: Serve with a side of boiled shredded cabbage, kale, or peas.
Ultra-Budget Leek (or Onion) & Potato Soup
Serves: 4–6
Prep time: 10 mins
Cook time: 25 mins
Base Ingredients
500g budget potatoes (peeled and diced into small cubes)
2 large leeks (washed thoroughly and sliced) OR 3 large yellow onions (diced)
2 cloves garlic, minced (or 1 tsp garlic granules)
2 vegetable or chicken stock cubes, dissolved in 850ml boiling water
1 tbsp butter, margarine, or vegetable oil
100ml milk (or a splash of cream/yogurt to finish)
½ tsp dried thyme or mixed herbs
Salt and black pepper to taste
Method
Sauté the Leeks/Onions: Heat the butter or oil in a large saucepan over medium heat. Add the sliced leeks (or diced onions) with a pinch of salt. Cook gently for 6–8 minutes until soft, sweet, and translucent (don't let them brown too much so the soup keeps a lovely pale, creamy colour).
Add Garlic & Potatoes: Stir in the garlic, dried herbs, and diced potatoes. Cook for another 2 minutes, tossing to coat everything in the fat.
Simmer: Pour in the boiling stock. Bring to a boil, then turn the heat down to low, cover with a lid, and simmer gently for 15–18 minutes until the potato cubes are super tender when pierced with a fork.
Blend & Finish: Take the pan off the heat. Use a stick blender to blitz until silky-smooth (or mash thoroughly with a potato masher for a chunkier, rustic style like in the picture). Stir through the milk, season well with salt and plenty of black pepper, and warm through for another minute.
Serve: Ladle into bowls and serve piping hot alongside toasted baguette slices, garlic bread, or crusty rolls with butter.
Optional Extras & Mix-Ins
🥩 Crispy & Savoury Toppings
Bacon Bits: Crispy up 2 slices of budget bacon or cooking bacon in a frying pan and crumble over the top before serving.
Grated Cheddar: Stir a handful of mature Cheddar straight into the hot soup or scatter over the top to melt in.
🥦 Extra Veggie Boosters
Celery or Carrots: Dice 1 stick of celery or 1 carrot and sauté along with the leeks/onions at the start.
Frozen Peas or Spinach: Throw in a handful of frozen peas or spinach for the last 3 minutes of simmering for a bright green twist.
💡 Maximum Savings: Smart Sourcing & Zero Waste
Use the Leek Tops: Don't throw away the dark green tops of the leeks! Wash them thoroughly to remove any grit, chop finely, and sauté them right along with the whites—they add extra body, fibre, and flavour without costing a penny extra.
Yellow-Sticker Leeks & Spuds: Leeks and bag potatoes frequently pop up on clearance in the reduced aisle. If you grab a bargain bag, prep and chop them straight away—this soup freezes brilliantly for up to 3 months.
Olio & Food Share Stale Bread: Crusty baguettes and artisan loaves from local food share tables or Olio might feel a bit firm, but slice them thick, brush with a touch of oil or butter, and grill or bake them for 5–8 minutes to make the ultimate crunchy dipping toast!
The Base Recipe: Sticky BBQ Chicken & Pepper Jacket
Serves: 2–3
Prep time: 10 mins
Cook time: 15 mins (pan cooking) + potato microwave/bake time
Ingredients
2–3 large baking potatoes
250g diced chicken breast or thigh (or leftover cooked roast chicken)
1 yellow or red pepper, sliced
1 medium yellow or red onion, sliced
1 fresh tomato, chopped
1 tbsp vegetable or olive oil
3–4 tbsp BBQ sauce (e.g. Lidl Simply / budget range)
Pinch of salt and black pepper
Method
Cook the Potatoes: Prick the baking potatoes all over with a fork. Microwave on high for 8–10 minutes until soft, then rub the skins with a tiny drop of oil and salt and pop in a hot oven (200°C) or air fryer for 10–12 minutes to crisp the skin.
Sauté the Filling: Heat the oil in a pan over medium-high heat. Add the chicken, onions, and peppers, cooking for 6–8 minutes until the chicken is cooked through and the veg starts to soften and brown.
Glaze: Toss in the chopped tomato and pour over the BBQ sauce. Bubble for 2 minutes until glossy, thick, and fully coating the chicken.
Serve: Slice open the jackets, fluff up the insides with a fork, and pile the warm BBQ chicken mixture high over the top.
Creative & Cheap Jacket Adaptations
Here are 5 budget-friendly, highly flavourful twists using basic store-cupboard ingredients to elevate a humble potato way beyond basic beans or tuna:
1. Sticky Sweet Chilli Pork (or Sausage) Hash
The Twist: Swap the chicken for 2 budget pork sausages (skinned and crumbled into the pan) or leftover cooked pork. Fry with sliced onions, frozen sweetcorn, and peppers. Coat in 2 tbsp sweet chilli sauce and a splash of soy sauce.
Why it works: Sausages crumble like mince, absorbing the sweet chilli glaze for maximum flavour at a fraction of the cost of whole meat cuts.
2. Smoky Cajun Black Bean & Sweetcorn "Fajita" (Vegan)
The Twist: Fry 1 diced onion and pepper with 1 tsp Cajun spice or taco seasoning. Stir in 1 tin of drained black beans (or kidney beans) and half a tin of sweetcorn. Glaze with 2 tbsp of BBQ sauce or salsa.
Budget tip: Tinned beans cost pennies, but when tossed with Cajun spice and BBQ glaze, they hold up just as satisfyingly as meat.
3. Creamy Garlic Mushroom & Bacon Melt
The Twist: Dice 2 slices of cooking bacon and fry until crisp with 150g sliced budget mushrooms. Stir through 1 tbsp garlic herb cream cheese (or a dollop of Greek yogurt mixed with garlic granules) right at the end to create a rich, pan-made sauce.
Budget tip: Mushroom stems add great texture—don't discard them!
4. Coronation Chickpea & Mango Crunch
The Twist: Drain 1 tin of chickpeas. In a bowl, mix 2 tbsp mayo, 1 tbsp Greek yogurt, 1 tsp curry powder, 1 tsp mango chutney (or apricot jam), and a handful of sultanas/raisins. Fold the chickpeas through and load cold onto a steaming hot potato.
Why it works: The hot potato melts the spiced dressing, making it taste like a gourmet deli filling without any cooking needed for the topping.
5. Cheesy Buffalo Chicken (or Cauliflower)
The Twist: Toss leftover cooked chicken (or roasted cauliflower florets) in a quick glaze made from 2 tbsp hot sauce (like Frank's), 1 tbsp melted margarine, and 1 tbsp BBQ sauce. Top the jacket potato, scatter over 20g grated Cheddar, and melt under the grill for 2 minutes.
💡 Maximum Savings & Meal Prep Tricks
The Microwave + Air Fryer Combo: Skip running the main oven for an hour! Microwaving the potato first to cook the inside, then finishing it in an air fryer or frying pan with a drop of oil for 8 minutes cuts cooking energy costs by up to 75%.
Stretch Meat with Frozen Veg: Mix equal parts diced chicken with frozen diced peppers or sweetcorn—the sauce coats everything, making a single chicken breast easily feed 2–3 generous jackets.
Batch & Freeze the Toppings: You can cook a large batch of the BBQ chicken and pepper mix, divide it into portion pots, and freeze for up to 3 months. Reheat straight from frozen in a pan or microwave while your potato cooks!
Handmade Egg Pasta with Quick Tomato Sauce
Serves: 4
Prep time: 25 mins (plus 30 mins dough rest)
Cook time: 3–4 mins for fresh pasta | 15 mins for sauce
Ingredients
The Fresh Egg Pasta
300g plain flour (or 00 flour if you have it)
3 medium eggs
1 tbsp olive or vegetable oil (optional, makes dough easier to work)
Pinch of salt
The Cheap Tomato Sauce
1 tin (400g) chopped tomatoes
1 tbsp tomato purée
1 medium yellow onion, finely diced
2 cloves garlic, minced (or 1 tsp garlic granules)
1 tsp dried oregano or mixed herbs
½ tsp sugar (essential to balance acidity)
1 vegetable or chicken stock cube, crumbled
1 tbsp vegetable or olive oil
Salt and black pepper to taste
Method
Step 1: Make the Fresh Pasta
Form the Well: Tip the flour onto a clean worktop or large board and make a deep well in the centre.
Crack the Eggs: Crack the 3 eggs into the well, add the pinch of salt and oil. Use a fork to gently whisk the eggs, gradually drawing in small amounts of flour from the inner edge of the well.
Knead: Once the mixture forms a shaggy dough, use your hands to bring it into a ball. Knead firmly for 8–10 minutes using the heel of your hand until smooth, elastic, and springy.
Rest: Wrap the dough tightly in cling film or cover with an overturned bowl. Let it rest at room temperature for at least 30 minutes (this relaxes the gluten so it rolls smoothly).
Roll & Cut: Divide the dough into 4 pieces. Roll each piece out as thin as possible on a floured surface using a rolling pin (until you can almost see your hand through it). Dust lightly with flour, fold into a loose flat roll, and slice into thin ribbons for tagliatelle or wide strips for pappardelle. Unfurl the ribbons and toss with a sprinkle of flour to prevent sticking.
Step 2: Make the Sauce
Sauté: Heat oil in a pan over medium heat. Sauté the diced onion for 4–5 minutes until soft. Add the garlic and tomato purée, cooking for another minute.
Simmer: Pour in the tinned tomatoes, dried herbs, sugar, crumbled stock cube, salt, and black pepper. Simmer gently over medium-low heat for 12–15 minutes until thickened.
Step 3: Cook Pasta & Combine
Boil Pasta: Bring a large pot of well-salted water to a rolling boil. Drop in the fresh pasta—it cooks extremely fast! Boil for just 2–4 minutes until al dente.
Toss Together: Reserve a small mug of pasta water, then drain the pasta. Toss the fresh noodles directly into the sauce pan, adding a splash of the pasta water to help the sauce cling to the egg pasta.
Budget Protein & Veggie Mix-Ins
Customize your sauce with these cheap, high-flavour additions:
🥩 Protein Upgrades
Sausage Meatballs: Squeeze the meat out of 3–4 cheap pork sausages, roll into bite-sized balls, and brown in the pan before adding the onions.
Pan-Seared Chicken: Dice 1 chicken breast or thigh, fry until cooked through, then toss into the simmering tomato sauce.
Meatballs: Brown store-bought budget meatballs or make quick ones using minced pork/beef with a pinch of herbs and breadcrumbs.
🥦 Vegetable Boosters
Grated Courgette or Carrot: Grate directly into the simmering tomato sauce—they melt into the sauce, adding sweetness and extra veg.
Peppers & Mushrooms: Sliced thin and fried alongside the onions at the start.
Spinach: Toss a handful of fresh or frozen spinach into the sauce for the last 2 minutes to wilt.
🧀 Finishing Touches
Top with a handful of grated Cheddar or hard cheese, black pepper, and a drizzle of olive oil.
Crispy Chicken Tenders Wrap with Homemade Chips & Tortillas
Serves: 4
Prep time: 35 mins
Cook time: 20 mins
Core Ingredients
Homemade Flour Tortillas (Makes 6–8)
250g plain flour (plus extra for rolling)
½ tsp baking powder
½ tsp salt
3 tbsp vegetable oil or melted butter
120ml warm water
Crispy Chicken Tenders
500g chicken mini fillets (or breasts cut into strips)
100g plain flour
1 medium egg (beaten with 2 tbsp milk or water)
75g breadcrumbs, cornflakes (crushed), or extra flour (for the outer coating)
Seasoning mix: 1 tsp paprika, 1 tsp garlic granules, ½ tsp onion powder, ½ tsp salt, ¼ tsp black pepper
Oil (for cooking)
Chunky Homemade Chips
1kg potatoes (Maris Piper, King Edward, or budget white potatoes), skin-on or peeled, cut into chips
1–2 tbsp oil (for oven/air fryer) or oil for shallow/deep frying
Salt to season
Wrap Fillings & Sauces
Fresh spinach or salad leaves
Sliced cucumber & red onion
Mayo, garlic mayo, or sweet chilli sauce
Step 1: Make the Homemade Tortillas
Mix the Dough: In a bowl, combine the flour, baking powder, and salt. Pour in the oil and warm water. Stir until a dough forms, then knead on a lightly floured surface for 2 minutes until smooth.
Rest: Cover with a clean tea towel and rest for 10–15 minutes (this makes rolling effortless).
Roll & Cook: Divide into 6–8 equal balls. Roll each ball out as thin as possible into a circle. Heat a dry frying pan over medium-high heat. Cook each tortilla for 30–45 seconds per side until light golden bubbles form. Keep warm under a clean towel so they stay soft and pliable.
Step 2: Prep the Chicken & Chips
Chicken Prep: Set up 3 bowls: (1) Flour mixed with the seasoning mix, (2) Beaten egg, (3) Breadcrumbs or extra seasoned flour. Coat each chicken strip in flour, dip in egg, then press firmly into the breadcrumbs/flour coating.
Chip Prep: Cut the potatoes into chunky chips. Parboil in salted boiling water for 5 minutes, then drain thoroughly and shake in the saucepan to rough up the edges (this creates maximum crispiness).
Step 3: Cooking Methods (Deep/Shallow Fry, Oven, Air Fryer)
Choose your preferred method below for the chicken and chips:
1. Shallow or Deep Frying (Crispiest & Fastest)
Chips: Heat 2–3 cm of oil in a heavy-bottomed pan or deep fryer to 160°C. Fry chips for 6–7 minutes until cooked but pale. Remove onto kitchen paper. Increase oil heat to 190°C and fry again for 3–4 minutes until deeply golden and extra crunchy. Drain and salt immediately.
Chicken: Fry chicken tenders in medium-hot oil (180°C) for 3–4 minutes per side until golden brown, crispy, and piping hot in the center. Drain on paper towels.
Top Tip: Don't overcrowd the pan, or the oil temperature will drop and make the coating soggy.
2. Air Fryer (Fastest Low-Oil Option)
Chips: Toss parboiled, fluffed chips with 1 tbsp oil, salt, and pepper. Air fry at 200°C for 18–22 minutes, shaking the basket vigorously every 5 minutes until crisp and golden.
Chicken: Lightly spray or brush the breaded chicken tenders with oil. Air fry at 190°C for 10–12 minutes, turning halfway and spraying with a little extra oil if any flour spots remain dry.
Top Tip: Cook in a single layer with space between pieces so the hot air circulates evenly.
3. Oven Baked (Easiest Batch Cooking)
Chips: Preheat oven to 220°C (200°C fan). Toss parboiled chips with 2 tbsp oil on a preheated baking tray. Bake for 25–30 minutes, turning halfway, until crispy and golden.
Chicken: Place chicken tenders on a baking sheet lined with baking paper and spray lightly with oil. Bake at 200°C (180°C fan) for 15–18 minutes, turning halfway, until cooked through and crunchy.
Top Tip: Place a wire rack over your baking sheet and bake the chicken on top of the rack so the bottom stays crunchy instead of steaming.
Step 4: Assemble
Spread mayo or sweet chilli sauce over a warm homemade tortilla. Layer with fresh spinach, cucumber, red onion, and 2–3 crispy chicken tenders. Wrap tightly and serve alongside a generous pile of hot, salted chips.