£5 family meals from a top Island chef

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THE Family Meals for a Fiver initiative continues with another selection of low-cost – and delicious – family-friendly recipes.

A collaboration between the JEP and the Co-op, the weekly feature is aimed at helping struggling families during the ongoing cost-of-living crisis, with easy-to-follow recipes created by local chefs, foodies, restaurateurs and café owners, and with all ingredients bought from the Co-op for a combined total cost of £5 or less.

This week, Atlantic Hotel executive head chef Will Holland offers three mouth-watering recipes for readers to try at home.

Beetroot, natural yoghurt and crispy ham, £4.38

Atlantic Chef, Will Holland, Family Meals for a Fiver Beetroot Risotto Picture: DAVID FERGUSON. (35083119)


500g Risotto rice, £1.35 (reduced from £1.85)

250g Cooked beetroot, £1.09

100g Smoked ham, £1.05

150g Natural yoghurt, 89p

1 Stock cube

Dried dill (optional)


1) Dissolve the stock cube in 2 litres of boiling water.

2) Place the rice in a sauce pan and add a ladleful of stock. Place over a medium heat and stir continuously. When all the stock has been absorbed add another ladleful of stock. Repeat the process until you have added all the stock and the rice is cooked (this will take approximately 20 minutes).

3) Place half the beetroots and any beetroot juice in a blender (I use my smoothie maker) and liquidise until smooth. Add to the risotto.

4) Dice the remaining beetroot and add to the risotto. Season to taste with salt and red wine vinegar.

5) Finely shred the ham and fry in a frying pan in a little vegetable oil until crispy.

6) To serve, spoon the risotto into warmed bowls, add a spoonful of yogurt on top, sprinkle with dried dill and finish with crispy ham.

Will Holland: ‘I use the flavours of borscht, a sour beetroot soup from Eastern Europe, in this risotto.

‘My top tip is to add a little Polish barszcz powdered soup mix into your stock.’

Gnocchi, pork, fennel and tomato bolognese, £4.71


Gnocchi, fennel and tomato bolognese Picture: DAVID FERGUSON. (35083105)

400g Gnocchi, £2.19

1 bulb Fennel, £1.69

1 Sausage, 35p

230g Tinned chopped tomatoes, 48p

Fennel seeds (optional)


1) Finely chop the fennel and sweat in a saucepan in a good amount of olive oil until it is soft and translucent.

2) Remove the skin from the sausage and add the sausage meat to the fennel. Continue to cook.

3) Add the tomatoes and simmer for 10 minutes. Season to taste with salt, black pepper, sugar, smoked paprika and balsamic vinegar.

4) Bring a large pan of salted water to the boil. Add the gnocchi and boil for two minutes. Strain and add to the sauce.

5) To serve, spoon the gnocchi into warmed bowls, sprinkle with fennel seeds and finish with a drizzle of olive oil.

Will Holland: ‘I was inspired to cook this dish after eating a similar dish in Tuscany made with pork cheek. It’s not much of a “looker” but it really delivers on taste.’

Spanish omelette salad, £3.91

Spanish Omelette with green salad Picture: DAVID FERGUSON. (35083122)


6 Eggs, £1.89

1 Potato, 49p

1 Onion, 12p

115g Mixed salad leaves, £1.41


1) Bring a pan of salted water to the boil. Peel and finely chop the potato and boil for 5 minutes. Strain.

2) Peel and finely chop the onion and sweat in a frying pan in a good amount of olive oil until soft and translucent.

3) Add the cooked potato into the frying pan.

4) Crack the eggs into a mixing bowl, season with salt and black pepper and beat with a whisk. Add to the frying pan.

5) Place the frying pan in the oven at 140°c for 10 minutes or until golden brown and set.

6) Turn the omelette out of the pan and cut into quarters.

7) To serve, place the omelette onto plates and garnish with dressed salad leaves (I like to use sherry vinegar and olive oil).

Will Holland: ‘Spanish omelette is a simple, classic dish and is easy to make with humble ingredients.’

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