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Green Giant Macaroni Cheese

With food prices rocketing, times are proving tough when it comes to feeding our families wholesome and satisfying meals. But the good news is, thanks to Green Giant, we can enjoy good old, family favourite suppers that won’t leave us all peckish for pudding and won’t cost the earth.

Green Giant® sweet corn is so versatile, it requires no cooking or preparation, making it the ultimate store cupboard product. With purse strings tightening, many families are becoming more conscious of food wastage. With canned in goodness, Green Giant sweet corn has a long shelf life, so won’t get left in the bottom of the fridge and go to waste like other veg.

When money’s tight, we tend to compromise on health and buy what’s on special offer, which isn’t always the best thing to feed our families. With Green Giant sweet corn, you don’t need to compromise. Just 80g (three heaped tablespoons) counts towards one of your five a day, something we all need! Sweet corn is also a real favourite of kids too, meaning even less wastage.

Adding Green Giant sweet corn to your family meals adds colour, texture, great taste and one of your five a day and couldn’t be simpler.

Why not try these four special credit crunch recipes and feed a family of four a deliciously nutritious, warming meal this season for as little as 64p per portion or less than £2.60!!

ENDS

For recipe images please contact jayne@rt-com.com

CREDIT CRUNCH RECIPES

Magnificent Macaroni Cheese

Serves 4
Under £2.55 for 4 portions
Contains 2 portions of vegetables per portion
Ready in 40 minutes

Equipment
Large pan
Medium pan
Ovenproof dish

Ingredients
200g macaroni
350g broccoli florets
340g can Green Giant Sweetcorn, drained
40g butter
40g plain flour
600mlt semi-skimmed milk, warmed
1 tsp English mustard (optional)
175g strong cheddar cheese, grated

1. Heat the oven to 200C/gas 6.

2. Cook the macaroni in a large pan salted water for 5 minutes, cut the broccoli into small florets add to the pan and cook for a further 3 minutes until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish

3. To make the sauce, melt the butter in a pan, stir in the flour and cook, stirring over a medium heat for 1 minute. Remove from the heat and gradually add the milk, stirring well after each addition. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens. Remove from the heat, add the mustard if using and season with salt and pepper. Add three quarters of the cheese, stir until the cheese has melted.

4. Add the sweet corn and pour into the dish, fork the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 minutes until the dish is bubbling and the top is golden.

Per Portion
% GDA

617 Cals-31
14g Sugar-16
27g Fat-39
17g Sat Fat-85
1.7g Salt-28

Estimated cost for 4 portions: £2.53

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Easy Peasy Vegetable Risotto

Serves 4
Under £3.00 for 4 portions
Contains 2 portions of vegetables per portion
Ready in 30 minutes

Equipment
1 large pan

Ingredients
400g broccoli
1.2 L vegetable stock
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
300g risotto rice
198g can green Giant Sweet corn, drained
8 triangles (140g) Laughing cow cheese

1. Cut the florets from the stalk of the broccoli, cut the florets into small pieces.

2. Pour the stock into a large pan and bring to simmer, leave on a low heat.

3. Heat the oil in a large pan and cook the onion over a medium heat until golden and softened. Add the garlic and rice and cook for a further minute.

4. Add a ladleful of the hot stock and boil until the liquid has been absorbed. Pour in half of the remaining stock and simmer for 10 minutes, or until the liquid has been absorbed, stirring from time to time.

5. Add the raw broccoli florets to the risotto with the remaining stock, drained sweet corn and cook, stirring for 5 minutes, until the liquid has almost been absorbed and the rice is tender but still has a sloppy consistency. Add a little extra stock if needed.

6. Add the soft cheese and stir over a low heat until the cheese has melted. Season if needed

Per Portion
% GDA

490 Cals-25
8g Sugar-9
12g Fat-17
6g Sat Fat-30
1.9g Salt-32

Estimated cost for 4 portions: £2.95

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Ham and Sweet Corn Pie with Potato Crust

Serves 6
Under £4.80 for 4 portions
Contains portions of vegetables per portion
Ready in 1 hour

Equipment
Large pan
23cm/9” shallow pie dish
sieve
large frying pan

Ingredients:

450g potatoes, peeled
75g self-raising flour
3 tbsp olive oil
Filling:
2 large leeks, trimmed
25g butter
150g diced ham
198g can Green giant Sweet corn, drained.
2 large eggs
150ml single cream
40g mature cheddar cheese, grated

1. Heat the oven to 200C/gas 6.

2. Cut the potatoes into chunks and cook in lightly salted water for 15 minutes until tender. Drain well then return to the pan and mash. Add the flour and 2 tablespoons of the oil and mix together to form into dough. Turn into a 23cm/9” round shallow dish and press the dough evenly into the base and sides. Brush the surface with the remaining oil then bake in the oven for 15 minutes until the edge begins to crisp.

3. Meanwhile prepare the filling, discard most of the dark green part of the leeks, cut in half lengthways and wash well. Cut into 3mm slices, put into a sieve and wash again, drain well.

4. Melt the butter in a large frying pan, add the leeks and cook over a gentle heat, until softened. Stir in the diced ham and drained sweet corn and mix together. Tip into the potato case and spread evenly over the base and sides.

5. Beat the eggs with the cream, pour over the filling then scatter over the cheese. Return to the oven for about 25 minutes until the top is deliciously golden.

Tip : Ready diced ham is often available in most supermarkets in the chill section but ask at the Deli counter for end pieces of ham which are often sold very cheaply.
This recipe will be just as delicious using cooked chicken.

Per Portion
% GDA

342 Cals-17
4g Sugar-4
20g Fat-29
9g Sat Fat-45
1.4g Salt-23

Estimated cost for 4 portions: £4.75

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Yummy Sausage and Sweetcorn Hotpot

Serves 4
Under £5.00 for 4 portions
Contains 2 portions of vegetables per portion
Ready in 1 hour

Equipment:
Large ovenproof shallow casserole

Ingredients:
1 tbsp olive oil
1 medium onion, sliced
400g good quality pork sausages
3 medium carrots, peeled and sliced
2 medium leeks, trimmed and thickly sliced
350g jar tomato pasta sauce eg Napoletana
300 ml vegetable stock
340g can Green Giant Sweetcorn, drained
450g new potatoes, thinly sliced
25g butter, melted

1. Heat the oven to 190C/gas 5.

2. Heat the oil in a shallow ovenproof casserole, add the onion and sausages and cook over a medium heat, turning until the sausages are lightly browned. Add the carrot and leek and cook a further 3 minutes.

3. Pour in the sauce, stock and sweetcorn, mix together and gently bring to simmer.

4. Scatter the potato slices over the top, brush with melted butter and place in the oven to bake for 40-45 minutes or until the potatoes are golden.

Per Portion
% GDA

584 Cals-29
21g Sugar-23
33g Fat-47
12g Sat Fat-60
3.8g Salt-63

Estimated cost for 4 portions: £4.98

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THE GREEN GIANT SWEET CORN RANGE

Green Giant Original Sweet Niblets
The Original Green Giant sweet corn variety
Tender and crisp
100% natural ingredients

Available in 198g cans, 340g cans, and multi-packs
RRP:
198g - 51p
340g - 65p

Green Giant Naturally Sweet
No added salt or sugar
Perfect for healthy dishes: stir fries, pasta and salad

Available in 198g cans, 340g cans and a 3x198g multi-pack
RRP:
198g - 51p
340g - 65p

Green Giant Sweet Corn with Peppers
Sweet corn with tender red and green pepper pieces
Perfect for stir fries, salads, pizza and pasta

Available in 198g cans and 340g cans
RRP:
198g - 51p
340g - 65p

Green Giant Salad Crisp
Specially selected seeds that add extra crunch to your salad

Available in 198g cans, 340g cans, and multi-packs
RRP:
198g - 51p
340g - 65p

Green Giant Organic
Organic Certified
Perfect for vegetable dishes, salads, stir fries and pasta

Available in 198g cans and 340g cans
RRP:
198g - 69p
340g - 89p


Green Giant Supersweet Corn on the Cob (Frozen)
Crisp & Juicy
Picked at the peak of perfection

RRP:
Mini Cobs 600g - £1.79
Whole Cobs 800g – £1.99

Notes to editor
Recipes were correctly costed at time of print
All recipe costs were calculated on quantity of ingredients used, rather than pack sizes purchased

For further information, samples or recipes:

Jayne Waterfall/Sian Bevan
Richmond Towers Communications
26 Fitzroy Square
London
W1T 6BT
020 7388 7421
jayne@rt-com.com

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