It's Brian Redmond's turn to take the St Canice's Credit Union #taste4atenner challenge to feed a family of 4 for €10 or less.

Hear how he got on making Chicken Pizza and Pesto Pasta, a favourite meal in the Redmond house.

Brian Redmond's Chicken Pizza and Pesto Pasta

Ingredients:

2 x chicken breasts

1 x tomato

1 x Scallion

1 x pack of bacon bits

Grated cheese.

1 x Bag Fusili Pasta

1 X Tub Pesto

Method:

• Butterfly the chicken breast to make 4 pieces.
• Top with the cheese some finely chopped tomatoes, scallions and Bacon bits.
• Place on a baking tray and cook at 180 degrees for 25 minutes.
• Boil the pasta and when cooked mix in the pesto (add some pine nuts if you like)

Total cost 10 euro and 20cent

Martin Quilty from the KCLR Newsroom takes on the #taste4atenner challenge with St. Canice's Credit Union.
Adding a little zest this week with a Lemon Drizzle Cake that's sure to impress on any occasion and it comes in well below the €10 mark.

Here’s what you’ll need, how to prepare the dish and at the end, have a listen to how Martin got on with Brian Redmond in studio.

Martin Quilty’s Lemon Drizzle Cake

Ingredients Prices

Self-raising flour, €1.55
Bottle of lemon (in the cupboard)
Butter/Oil in the fridge or cupboard
Six eggs, €1.49
Packet of lemons, €1.99
Bag of castor sugar, $1.65
Royal icing €1.35
Total €8.03 (All from Supervalu)

Ingredients
16oz self-raising flour
8oz Caster Sugar
1/4 tsp baking powder
3 medium eggs
Drop lemon essence
6oz melted butter
2/3 Tsbs Water
350g Instant Royal icing
Water
Juice from 1 Lemon

Method

• Put all the dry ingredients into a food mixer
• Melt your butter and allow it to cool.
  Add butter, water and 3 eggs to a mixing jug/bowl / add some lemon essence and add to dry ingredients
• Beat for 4-5 mins until the paddle is coated and if you take it off you can make swirls in the batter
• Grease a foil baking dish with margarine, and add mixture to the dish -
• Put into a preheated oven at 170°, 340F, Gas mark 4 for 20-25 mins until golden brown
  Check it’s cooked on the inside with a skewer
  Allow to cool for a couple of hours (preferably overnight)
• Put the icing into a mixing bowl, add a tiny amount of water and lemon juice from one lemon, add more water to get the consistency you want and add more lemon juice to determine the tartness you want.
• Grate some zest over the top
• Serve on its own or with some lightly whipped cream

The KCLR Daily producer Ethna Quirke was on to a winner with her Mac & Cheese recipe in this week's Taste For A Tenner challenge with St. Canice’s Credit Union.

Ethna's Macaroni & Cheese

Recipe:

Macaroni, Cheese Sauce, Bacon bits, Grated cheese – mozzarella & cheddar mix, Breadcrumbs, Parsley to sprinkle

Cheese Sauce:

25g margarine, 25g flour, ¾ pint milk, 50 g grated cheese – add to mins before end cooking time

Method:

• Preheat oven 180 degrees / Gas Mark 4.
• Cook macaroni in boiling salted water and drain.
• Make cheese sauce – melt margarine in a saucepan. Add the flour and cook over low heat for 1 minute, stirring all the time. Remove from heat and cool slightly. Add milk, salt, and pepper beating all the time, return to heat and bring to a boil, keep stirring. Add cheese, reduce heat and cook slowly for 5 minutes.
• Fry – bacon bites, add parsley
• Add macaroni to large baking dish – sprinkle over bacon bits and parsley, and pour over the cheese sauce.
• Top with breadcrumbs and grated cheese.
• Cook for 20 mins.
• Serve with a salad or garlic bread

Cost:

• Macaroni Pasta - €0.85
• Best Balance Bread - €1.09
• Whole Milk – 2 litres - €2.05
• Diced Bacon Bits (2 pack) - €2.29
• Grated Red Cheddar and Mozzarella - €3.49
• Total Cost €9.77

All bought from LIDL

Store Items:

• Flour
• Dried Parsley
• Salt & Pepper