No leftovers in sight on this menu plan with a different meal every day

He rose to Instagram fame for his picture-perfect £1 meals.

But now chef Miguel Barclay shows you how you can feed a family of four gourmet meals all week - with a grocery shop that costs less than £28.

Miguel shopped at discount supermarkets Aldi and Lidl, with some ingredients from Sainsbury's, to create his frugal seven-day menu plan.

With no leftovers in sight, Miguel managed to serve a different dish every day, including hearty family favourites like spaghetti carbonara and cottage pie.

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Miguel Barclay shows you how you can feed a family of four gourmet meals all week with a grocery shop that costs under £28

For just £27.33, Miguel created 28 meals to feel a family of four all week, with a different meal every day

His penny-pinching recipes, posted alongside mouthwatering photos, are what have gained him more than 94,000 followers on Instagram with his account @OnePoundMeals.

At the start of the week, Miguel, 36, from north-west London, bought one bag of groceries for £28 and made 28 meals, with only the addition of salt, pepper and oil from the cupboard.

His first meal, of Italian classic spaghetti carbonara, was made using spaghetti, bacon, egg, onions, mushrooms and a splash of oil.

Miguel said: 'This meal is a classic, and once you've learned how you can use ingredients as simple as egg yolks and left over pasta water to create such a silky smooth sauce, you'll understand and appreciate the magic of Italian cooking techniques.'

Spaghetti carbonara is made from spaghetti, bacon, egg, onions, mushrooms and a splash of oil

MEAL ONE: SPAGHETTI CARBONARA - Bring a large pot of salted water to the boil - Dice and start to fry 1/3 of the onions over a medium heat in a large frying pan with a splash of oil - Chop the whole packet of bacon into small slices and fry with the onions - Slice 1/3 of the mushrooms and add them to the frying pan - Add the whole packet of pasta to the boiling water and cook for 8 minutes - Meanwhile, in a big bowl, add six egg yolks and grate 1/4 of the parmesan - Add the cooked pasta, plus the bacon and a splash of cooking water from the pasta to the bowl and stir (the heat from the pasta will cook the egg yolks and thicken the sauce) Advertisement

Next up is a hearty dish of cottage pie and peas.

Miguel explained why he chose this dish for the menu plan.

'It's a great example of a comforting British dish and an all-time favourite,' he said.

'Its depth of flavour and heartiness demonstrate exactly how British cuisine can use everyday ingredients to their full potential.'

Miguel's second dish of the week was cottage pie and peas

MEAL TWO: COTTAGE PIE AND PEAS - Bring a pot of salted water to the boil - Peel and chop 1/3 of the potatoes and boil until soft - Dice and start to fry 1/3 of the onions over a medium heat in a large frying pan with a splash of oil - Add two diced carrots and the minced beef, then season with salt and pepper - Once the beef is browned, add two tins of chopped tomatoes and simmer to reduce the sauce - Transfer the minced beef to an oven-proof dish (either one big dish or four small dishes) - Drain and mash the potatoes, season with salt and pepper, and then spread on top of the minced beef - Cook in an oven for 30 minutes at 190°c - Boil the frozen peas in salted water and serve with the cottage pie Advertisement

Miguel's third dish of the week was a midweek treat of pork chop and mashed potatoes in a creamy mushroom sauce.

He said: ' A pan fried pork chop is a real delight.

'Topped with a creamy mushroom sauce, this dish is elevated into a much more luxurious dish than the £1 price tag would suggest.'

Miguel suggests cooking pork chops and mash in a creamy mushroom sauce for the third meal of the week

MEAL THREE: PORK CHOPS AND MASH IN A CREAMY MUSHROOM SAUCE - Bring a pot of salted water to the boil - Peel and chop 1/3 of the potatoes and boil until soft - Season the pork chops with salt and pan fry for 10 minutes on each side - Once cooked set to one side and, in the same pan, fry 1/3 of the mushrooms with two chopped cloves of garlic - Add all of the cream and reduce the sauce for five minutes over a medium heat - Drain and mash the potatoes, seasoning with salt and pepper - Serve the pork chops on a bed of mash with the creamy mushroom sauce on top Advertisement

The fourth varied meal Miguel added to the week-long plan was chicken and leek pie with mash.

Don't let pastry put you off - Miguel insists that it is simple to make and doesn't require much cooking.

'You'll be amazed at how little effort is required to make such a seemingly time-consuming and costly dish,' he said.

'By taking fresh ingredients and matching perfectly suited flavours, you’ll see why chicken and leek pie is always a winner.'

Chicken and leek pie with mash was Miguel's fourth meal of the week

MEAL FOUR: CHICKEN AND LEEK PIE WITH MASH - Chop the leeks and place in an oven proof dish (either 1 big dish or 4 small dishes) - Season the chicken thighs on both sides with salt and pepper, place on top of the leeks and cook in the oven for 30 minutes at 190°c - Once cooked, shred the chicken using two forks and discard the skin and bones - Mix the chicken and leeks together and top with a sheet of puff pastry cut to size - Cook in the oven for 25 minutes at 190°c - Meanwhile, bring a pot of salted water to the boil - Peel and chop 1/3 of the potatoes and boil until soft - Drain and mash the potatoes, seasoning with salt and pepper - Serve the pie with mashed potatoes on the side Advertisement

For the fifth meal, Miguel drew on influences from the world of Asian cooking for his C hinese glazed pork, egg fried rice and garlic sautéed broccoli.

He said: 'This dish simply had to make the menu.

'By cooking the pork so slowly, you'll transform a traditionally difficult cut of meat into a succulent sweet chilli glazed delight.

'Coupled with super-easy egg fried rice, you’ll be cooking this again and again.'

Miguel turned to Asia for inspiration for his fifth dish of Chinese glazed pork, egg fried rice and garlic sauteed broccoli

MEAL FIVE: CHINESE GLAZED PORK, EGG FRIED RICE AND GARLIC SAUTEED BROCCOLI - Boil the pork belly strips in salted water for two hours - Meanwhile, simmer two mugs of rice with four mugs of water until all the water has been absorbed and the rice is cooked - Allow the rice to cool and refrigerate - Chop the broccoli into small florets, boil for three minutes and set aside for later - Once the pork is cooked, cut into squares and pan fry in a splash of oil until evenly browned - Add half a bottle of sweet chilli sauce and continue to fry until the sauce has a sticky caramel consistency and coats the pork in a sweet chilli glaze - Meanwhile, fry the rice in two batches using a big pan or wok - Making sure the pan is very hot, start frying the first batch of rice and then move the rice to one side and crack an egg into the pan - Allow the egg to start cooking and then once half-cooked, scramble it and mix with the rice, adding chopped spring onions - Repeat with the second batch of rice - Now pan-fry the broccoli for four minutes with a splash of oil and two grated garlic cloves - Serve the pork on a bed of egg fried rice with a side portion of garlic sautéed broccoli Advertisement

Miguel looked to India for inspiration for his sixth meal of the week - chicken and chickpea curry with rice.

He described it as: ' An extremely simple curry recipe that focuses on just a few ingredients to bring this full-flavoured and rich curry sauce to life.

'By using the chickpeas as part of the sauce, it creates a lovely rich texture. This recipe is going to be a firm @OnePoundMeals favourite.'

Another ultra-healthy meal from Miguel of chicken and chickpea curry and rice

MEAL SIX: CHICKEN AND CHICKPEA CURRY AND RICE - In a large casserole dish, add two tins of chickpeas, two tins of chopped tomatoes and four heaped teaspoons of tandoori curry powder - Coat the chicken drumsticks in the sauce and sprinkle a little extra curry powder on each chicken drumstick - Place the chicken on top of the sauce and cook in the oven for 40 minutes at 190°c - Meanwhile, simmer two mugs of rice with four mugs of water until all the water has been absorbed and the rice is cooked - Once cooked, serve the chicken and chickpea curry with rice on the side Advertisement

The last meal of the week is an Italian classic: mushroom risotto and garlic crostini.

Miguel explained why he chose this dish, saying: 'Risottos are a great way to stretch premium ingredients over multiple portions.

'Ingredients are almost used like toppings on a pizza, being used just to flavour the final dish.

'With the parmesan cheese doing the hard work of bringing the dish together, risottos are simple and delicious.'

Italian classic mushroom risotto and garlic crostini was Miguel's seventh meal of the week

MEAL SEVEN: MUSHROOM RISOTTO AND GARLIC CROSTINI - Dice and start to fry 1/3 of the onions over a medium heat in a large frying pan with a splash of oil - Add all of the arborio rice and stir together with the onions - Add four chicken stock cubes and half a mug of boiling water - Keep stirring and periodically adding more and more water - While the risotto cooks, pan fry 1/3 of the mushrooms in a separate pan and add them to the risotto towards the end - After about 20 minutes the rice should have a nice soft consistency - Meanwhile, slice the bread into eight slices, add a splash of oil and grated garlic - Griddle the bread (or use a frying pan) for a couple of minutes on each side - Season the risotto with salt and pepper and then grate 1/4 of the parmesan into the risotto - Serve with an extra grating of parmesan and with garlic crostini on the side Advertisement

Miguel claims that if you shop frugally and stretch your ingredients over several dishes during the week, you can have a varied diet and save money.

He said: 'The challenge of creating 28 meals from one £28 bag of groceries hinged on overlapping ingredients over several meals to avoid any unused ingredients.

'Although you'll be left with 500g of rice at the end, this menu has taken full advantage of the budget and maximised this entire bag of ingredients to its full potential.

'I’ve shopped around to find great ingredients at great prices to make sure your meals turn out delicious and affordable.

'Simply buy the ingredients on the list and follow my easy @OnePoundMeals recipes.

'Turning this bag of humble ingredients into a collection of delicious meals illustrates exactly the philosophies behind the @OnePoundMeals concept.'