My favourite easy mid-week recipes

Full disclosure: This blog post is a sponsored post as part of my ongoing partnership with Farmfoods. I only recommend products and businesses I use or would use myself and all opinions expressed here are my own.

If you don’t know this about me already, here’s a confession: I’m not the biggest fan of cooking. That’s why I’m always on the hunt for great value and easy meal ideas to make my weeknight routine as stress-free as possible.

About a year ago, I started shopping at Farmfoods, and I’ve picked up some handy tricks for saving both time and money in the kitchen.

One of my freezer must-haves is their precooked chicken - it’s an absolute lifesaver! I always make sure to have a bag on hand, and at just £6.99 for 1.2kg, it’s super affordable too.

Can we talk about frozen vegetables for a moment? Why did no one tell me sooner how game-changing they are? No more standing at the counter chopping onions (goodbye, tears!), which means less prep and way less time spent slaving away in the kitchen.

Here are my top three favourite midweek recipes that I’ve been trying recently - let me know in the comments if you try any!

---

Marry Me Chicken with rice

The viral sensation that lives up to its name! It’s delicious! 

Ingredients:

• 1.2kg roasted sliced cooked chicken (you only need a portion of the pack)

• 2 OXO chicken stock cubes

• Full jar of Farmfoods Signature red pesto

• 4 cloves fresh garlic or 2 cubes of frozen garlic

• I cup frozen diced onions

• Two tablespoons Farmfoods butter

• 2 tablespoon Bero plain flour

• 100ml Elmlea Single Cream

• 150g Tiori Long Grain Rice

• Salt and pepper to taste (optional)

Instructions:

1. In a large pan, melt about 2 tablespoons of butter over medium heat. Add the diced onions and cook for about 5-7 minutes, stirring occasionally, until they’re soft.

2. Stir in 2 tablespoons of plain flour with the onions to create a paste. Cook for 1-2 minutes to get rid of the raw flour taste.

3. Gradually add 2 chicken stock cubes (dissolved in hot water as per instructions) while stirring continuously, until the mixture starts to thicken into a creamy sauce.

4. Stir in 4 cloves of fresh garlic (or 2 cubes of frozen garlic) and the full jar of red pesto. Mix until everything is well combined and fragrant.

5. Add the roasted sliced cooked chicken (use a portion of the pack) to the pan. Stir everything together, and let it simmer for 5-10 minutes, allowing the chicken to heat through and absorb all the flavours. 

6. Stir in the single cream. Season with salt and pepper to taste. Let the sauce simmer for another 5 minutes until it thickens and becomes creamy.

7. Cook the rice according to package instructions. 

8. Serve the creamy chicken mixture over the cooked rice, or mix it all together for a one-pot meal.

---

Chinese fakeaway board with chicken curry

Perfect for a family or a fun night in!

Ingredients:

• Half duck and pancakes

• Crispy shredded chicken

• Mayflower curry sauce

• Farmfoods takeaway sides (£4.99, mix any 3 for £10 – choose from options like spring rolls, samosas, bhajis and more)

• 1.2kg roasted sliced cooked chicken (you only need a portion of the pack)

• 1 cup frozen  diced onions

• 1-2 cups of frozen Farmfoods garden peas

Instructions:

1. Prepare the half duck & pancakes according to package instructions 

2. Prepare the crispy shredded chicken according to package instructions 

3. Make the chicken curry:

• In a large saucepan, heat a little oil over medium heat.

• Add the diced onions and cook for 5-7 minutes until soft.

• Add the cooked chicken (use a portion of the pack), stirring to combine and heat through.

• Add the Mayflower curry sauce (follow the instructions on the packet).

• Stir in the frozen peas.

• Simmer the curry on low for 10-15 minutes until everything is heated through and the sauce has thickened.

4. Prepare the Farmfoods takeaway sides:

• Choose your Farmfoods takeaway sides, and heat them according to the package instructions

5. Assemble the fakeaway board:

• On a large serving platter or board, arrange everything and tuck in!

Serving tips:

• Duck & pancakes: To assemble, take a pancake, add a slice of duck, and drizzle with hoisin sauce or serve with a side of spring onions.

• Crispy shredded chicken: Serve with a side of sweet and sour sauce or use it as a topping for dipping into the curry sauce.

• Chicken curry: Serve over rice or noodles or enjoy it on its own with some of the sides.

• Sides: These are perfect for snacking between bites of the main dishes. Serve them with dips like sweet chili sauce or soy sauce.

---

Mediterranean veg and mozzarella pasta bake with Philli cheese

A hearty fave!

Ingredients:

• 800g Farmfoods frozen Mediterranean vegetable mix

• 200g pre-grated mozzarella cheese

• 1 tin of drained chickpeas

• 1 handful of grated cheddar cheese

• 200g pasta 

• 2-3 tbsp Philadelphia cheese

• Salt and pepper to taste

• 1 tsp dried oregano 

• 1 tbsp tomato paste or passata (optional)

• Olive oil (for roasting)

• Fresh herbs like thyme or rosemary (optional, for roasting)

Instructions:

1. Preheat the oven to 200°C (180°C for fan ovens) or 400°F.

2. Spread the frozen Mediterranean vegetable mix on a large baking tray. Drizzle with olive oil, and season with salt, pepper, and dried oregano (or fresh thyme/rosemary if you have it).

3. Toss the veggies to coat them evenly in the oil and seasoning.

4. Roast in the oven for 20-25 minutes, stirring halfway through, until they are golden and slightly crispy on the edges.

5. While the veggies are roasting, boil a pot of salted water, and cook the pasta according to package instructions. Drain and set aside.

6. In a separate bowl, soften the Philadelphia cheese slightly. Add a splash of warm water or pasta cooking water to loosen it up, making it spreadable. Season with salt, pepper, and oregano to taste.

7. In a large mixing bowl, combine the cooked pasta, roasted vegetables, drained chickpeas, and most of the pre-grated mozzarella cheese (save a little mozzarella for the top).

8. Add the Philadelphia cheese mixture and stir until everything is well combined. If it’s too thick, add a little more warm water to get a smooth consistency.

9. Pour the pasta and veggie mixture into a baking dish and spread it out evenly.

10. Sprinkle the remaining mozzarella cheese and grated cheddar over the top.

11. Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

12. Serve and enjoy!

---

Farmfoods shopping list

Here’s everything I got from Farmfoods so yo can recreate the meals yourself at home: 

• 1.2kg Farmfoods Sliced and Roasted Chicken £6.99

• Crispy Duck & Pancakes £4.99

• Crispy Shredded Chicken £3.99, 3 for £15

• 800g Frozen diced onions 99p

• 800g British garden peas £1.29

• 800g Mediterranean vegetable mix £1.49

• 400g frozen garlic £1

• Farmfoods Takeaway sides £4.50, 3 for £10

• 227g Butter £1.99, 3 for £5

• 300g grated mozzarella £1.99

• 160g Grated mild cheddar 99p

• 260g Philadelphia £1.99

• Elmlea 99p

• Farmfoods Signature Red Pesto 99p

• Mayflower curry sauce £1.29

• 1kg Pasta 99p

• Chickpeas 49p

• Prawn crackers 99p

• Tiori Rice 79p

• Tomato puree 79p

• 18 Oxo chicken stock cubes £2.19

• 1.5kg Flour £1.49