For hundreds more inspired, tried-and-tested recipes, visit our Mealplanner

Tuna steaks with chilli lime butter
An elegant midweek meal that takes just 5 minutes to cook.

Serves 4
Ready in 15 minutes, plus chilling
Price per serving £1.80

100g salted butter, softened
Finely grated zest of 1 lime
1tbsp lime juice
1 red chilli, deseeded and chopped
1tbsp chopped fresh coriander
4 fresh tuna steaks
2tsp olive oil
Salad leaves, to serve

1. Put the butter in a bowl with the lime zest and juice, chilli and coriander and beat together. Put on a sheet of clingfilm and shape into a log. Wrap in the clingfilm and chill for at least an hour.
2. Lightly brush both sides of the tuna steaks with oil. Heat a griddle pan or nonstick frying pan. Add the tuna steaks and immediately reduce the heat to medium. Cook the tuna for 3-4 minutes on each side.
3. Cut the butter into 4 slices and serve on the tuna with wedges of lime and salad.

Makes 16
Ready in 25 minutes
Price per fish cake 32p

450g river cobbler fillets (skinless and boneless)
1 level tbsp Asda Red Thai Curry Paste
1 medium free-range egg
1tbsp Thai Fish Sauce (nam pla)
Finely grated zest of ½ lime
1 level tsp sugar
1 large red chilli, deseeded and finely chopped
50g fine green beans, thinly sliced into discs
150ml sunflower oil

1. Cut the fish into cubes and put in a food processor with the curry paste, egg, fish sauce, lime zest, sugar and a pinch of salt. Process until the mixture is finely minced.
2. Stir in the chilli and beans. Shape into 16 fish cakes and put them on a tray.
3. Heat the oil in a pan and fry as many fish cakes as you can comfortably fit for 1-2 minutes on each side.
4. Drain on kitchen paper and serve with dipping sauce (recipe below).

Chilli dipping sauce
Heat 100g caster sugar, 1tbsp lime juice, 3tbsp rice vinegar and 2tbsp water in a pan until the sugar has dissolved. Boil for 1 minute. Stir in 2 deseeded, chopped chillies and 1tsp Thai Fish Sauce. Cool to serve.

Serves 4
Ready in 45 minutes
Price per serving £2.40

Finely grated zest of 1 lime, plus 1tbsp lime juice
25g pack fresh coriander
500g pouch Asda Extra Special Chicken Stock
1 pack Asda Thai Selection Kit
1tbsp soy sauce
1tbsp Thai fish sauce (nam pla)
¼ level tsp turmeric
2 chicken breast fillets, cut into small pieces
200g pack Asda Mangetout and Baby Corn, halved
1 red pepper, deseeded and cut into small pieces
400ml can coconut milk
100g dried egg noodles

1. Put the lime zest and the coriander stems in a pan with the stock. From the Thai kit, grate 2cm piece galangal, slice 2 chillies, chop 1 shallot, crush 2 stems lemongrass with a knife, and add to the pan and bring slowly to the boil. Then cover and simmer for 20 minutes.
2. Mix the lime juice with the soy sauce and Thai fish sauce, turmeric and, from the Thai Kit, 1 crushed garlic clove. Add the chicken and chill.
3. Remove the lemongrass and coriander from the broth. Add the chicken and the marinade. Cover and simmer for 10 minutes.
4. Add the mangetout, corn, pepper and coconut milk and simmer for 5 minutes.
5. Boil the noodles for 4-5 minutes. Drain and add to the soup. Spoon into 4 bowls and garnish each with a sprig of coriander.

Serves 4
Ready in 1 hour 30 minutes
Price per serving £1.80

1 medium onion, chopped
2tbsp olive oil
1 garlic clove, finely chopped
500g pack Asda Extra Special Lean Beef Steak Mince
2 level tsp Asda Chilli Powder
1 level tsp ground cumin
400g can Asda Thick Cut Chopped Tomatoes
1 beef stock cube, dissolved in 200ml hot water
Half 225g Asda Extra Special Chorizo (whole sausage), peeled and cubed
1tbsp sweet chilli sauce
1 red pepper, deseeded and cut into small pieces
1-2 large fresh chillies, deseeded and chopped
2 x 290g cans Asda Borlotti Beans, drained and rinsed
1 level tbsp cornflour

1. Fry the onion in the oil until soft. Add the garlic and cook for 1 minute. Add the mince and cook till it browns.
2. Stir in the chilli powder and cumin, then add the tomatoes and stock. Cover and simmer for 45 minutes.
3. Meanwhile, cook the chorizo in a nonstick pan until the fat runs out.
4. Add the chorizo to the chilli with the sweet chilli sauce, red pepper, fresh chillies and borlotti beans. Simmer for another 10 minutes.
5. Mix the cornflour with 2tbsp water and stir in to the chilli. Simmer for a further 2 minutes and serve.

225g butter
100g cocoa powder
4 large free-range eggs
450g caster sugar
½tsp vanilla extract
150g self-raising flour, sifted
1 level tbsp crushed dried chillies
Icing sugar, for dusting

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep rectangular tin, 28cm x 19cm, and line with baking paper.
2. Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 minutes.
3. Whisk the eggs, sugar and vanilla together in a large bowl until pale and foamy.
4. Stir in the cocoa mixture, flour and chillies. Turn into the tin and bake for 35 minutes or until the top is firm but the middle is soft.
5. Cool for 10 minutes, then turn out on a wire rack. When cold, cut into squares and dust with icing sugar.

Bird eye chillies – these thin chillies are fiery and pack a surprising punch for their size. They are a great addition to chilli con carne. It’s best to remove the seeds unless you like your food extremely hot and spicy.

Asda thin chillies – these long, thin chillies are similar to bird eye chillies and are also hot. They make a good addition to curry dishes.

Scotch bonnets – these are the hottest peppers and are key to the unique flavour of many Caribbean dishes. They are so-called because they resemble a traditional type of Scottish hat. Scotch Bonnets are extremely hot and should be used with caution.

Chilli powder, crushed chillies and Asda Easy chillies – these are a great way to add spice to a dish when you don’t have any fresh chillies to hand or if you’re in a hurry. The powders are available in both hot and mild versions and can be added to prawn cocktails for a twist on a classic or to tomatoes and onion to make an instant salsa. The crushed chillies are ideal for adding to pasta dishes and casseroles. Asda Easy chillies come ready-chopped in a jar of wine vinegar and can be added straight to dishes as required.