A simple and filling supper based around a tin of salmon.  Leave the skin on the potatoes; it saves a job and you retain more nutrients, just give them a scrub.  If you don't want to be bothered with preparing potatoes you could always substitute them with a couple of handfuls of dried pasta.


Grilled Potato and Salmon
(serves 2, cost £2.63 for 2 servings) 

300g potatoes, skin on, sliced
1 leek, cleaned and chopped
1 tab oil
2 tomatoes, chopped
50g frozen peas
100g tinned salmon
100g crème fraiche
50g cheddar cheese, grated

Boil the potatoes in salted water for about 10 minutes until just tender, but not breaking up, tip the peas in with the potatoes for the last 2-3 minutes.  Whilst the potatoes are cooking, heat the oil in a saucepan and cook the leek until soft.  Drain the peas and potatoes well and put into a mixing bowl with the leeks and chopped tomatoes.  Preheat the grill to high.

Drain the salmon and flake into chunks, gently toss with the potatoes, peas, leek and tomatoes.  Season with salt and pepper.  Spoon into a shallow flameproof dish.

Dollop the crème fraiche on top, roughly spread then scatter with cheese.  Grill until bubbling and golden.

Grilled Potato and Salmon Bake