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ec7228a6976e6da3864721422fccf4fd9589ed8810928e898a539744e7dd4ad2
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Chopped salad recipe
An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chopped_salad_41277_16x9.jpg I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is. 400g tin chickpeas, drained and rinsed 1 iceberg lettuce, chopped½ romaine lettuce, chopped120g/4½oz Italian salami, cut into thin strips roughly 5cm/1¾in long200g/7oz mozzarella, roughly chopped3 tomatoes, roughly chopped½ cucumber, roughly choppedsmall handful basil leaves, finely choppedflaked sea salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 iceberg lettuce, chopped ½ romaine lettuce, chopped 120g/4½oz Italian salami, cut into thin strips roughly 5cm/1¾in long 200g/7oz mozzarella, roughly chopped 3 tomatoes, roughly chopped ½ cucumber, roughly chopped small handful basil leaves, finely chopped flaked sea salt and freshly ground black pepper 4 tbsp olive oil1 tbsp red wine vinegar½ tsp mustard powder½ tsp caster sugar 4 tbsp olive oil 1 tbsp red wine vinegar ½ tsp mustard powder ½ tsp caster sugar Method To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl.To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl.Drizzle the dressing over the salad and toss well. Serve immediately. To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl. To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl. To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl. To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl. Drizzle the dressing over the salad and toss well. Serve immediately. Drizzle the dressing over the salad and toss well. Serve immediately.
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"title": "Chopped salad recipe",
"content": "An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chopped_salad_41277_16x9.jpg I’m a great fan of the chopped salad. It’s all about the variety of the ingredients that you add and I like the way everything is a uniform size. It’s pleasingly American – like chopped liver, it says what it is. 400g tin chickpeas, drained and rinsed 1 iceberg lettuce, chopped½ romaine lettuce, chopped120g/4½oz Italian salami, cut into thin strips roughly 5cm/1¾in long200g/7oz mozzarella, roughly chopped3 tomatoes, roughly chopped½ cucumber, roughly choppedsmall handful basil leaves, finely choppedflaked sea salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 iceberg lettuce, chopped ½ romaine lettuce, chopped 120g/4½oz Italian salami, cut into thin strips roughly 5cm/1¾in long 200g/7oz mozzarella, roughly chopped 3 tomatoes, roughly chopped ½ cucumber, roughly chopped small handful basil leaves, finely chopped flaked sea salt and freshly ground black pepper 4 tbsp olive oil1 tbsp red wine vinegar½ tsp mustard powder½ tsp caster sugar 4 tbsp olive oil 1 tbsp red wine vinegar ½ tsp mustard powder ½ tsp caster sugar Method To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl.To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl.Drizzle the dressing over the salad and toss well. Serve immediately. To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl. To make the salad, mix the chickpeas with 1 teaspoon of salt, then toss with the remaining ingredients in a large bowl. To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl. To make the dressing, mix all the ingredients together with ½ teaspoon of salt 12 turns of the black pepper mill in a bowl. Drizzle the dressing over the salad and toss well. Serve immediately. Drizzle the dressing over the salad and toss well. Serve immediately."
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1892a65206d14c6d83f87f14224d5f8d5688ffbdb6a33fd47d9dfd4893f3eb49
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Leftover lamb pilau recipe
An average of 4.9 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_lamb_pilau_49935_16x9.jpg Looking for a recipe to use up leftover roast lamb from a Sunday roast? This easy lamb pilau is full of flavour, but not too spicy for the kids to enjoy. Serve on its own or with plain yoghurt. 2½ tbsp sunflower oil 1 tsp cumin seeds 300g/10½oz onions, thinly sliced 25g/1oz butter or ghee 6 large garlic cloves, sliced 10g grated fresh root ginger400g tin plum tomatoes in natural juice, blended to a purée (alternatively use a 400g tin chopped tomatoes)1 tsp salt 1 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala300g/10½oz leftover cooked lamb, cut into small chunks 300g/10½oz basmati rice 2½ tbsp sunflower oil 1 tsp cumin seeds 300g/10½oz onions, thinly sliced 25g/1oz butter or ghee 6 large garlic cloves, sliced 10g grated fresh root ginger 400g tin plum tomatoes in natural juice, blended to a purée (alternatively use a 400g tin chopped tomatoes) 1 tsp salt 1 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 300g/10½oz leftover cooked lamb, cut into small chunks 300g/10½oz basmati rice Method Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4–5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2–3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3–4 minutes. Remove from the heat, drain and rinse under cold water. Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot. Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4–5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2–3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4–5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2–3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3–4 minutes. Remove from the heat, drain and rinse under cold water. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3–4 minutes. Remove from the heat, drain and rinse under cold water. Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot. Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot.
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"url": "https://www.bbc.co.uk/food/recipes/leftover_lamb_pilau_49935",
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"title": "Leftover lamb pilau recipe",
"content": "An average of 4.9 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_lamb_pilau_49935_16x9.jpg Looking for a recipe to use up leftover roast lamb from a Sunday roast? This easy lamb pilau is full of flavour, but not too spicy for the kids to enjoy. Serve on its own or with plain yoghurt. 2½ tbsp sunflower oil 1 tsp cumin seeds 300g/10½oz onions, thinly sliced 25g/1oz butter or ghee 6 large garlic cloves, sliced 10g grated fresh root ginger400g tin plum tomatoes in natural juice, blended to a purée (alternatively use a 400g tin chopped tomatoes)1 tsp salt 1 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala300g/10½oz leftover cooked lamb, cut into small chunks 300g/10½oz basmati rice 2½ tbsp sunflower oil 1 tsp cumin seeds 300g/10½oz onions, thinly sliced 25g/1oz butter or ghee 6 large garlic cloves, sliced 10g grated fresh root ginger 400g tin plum tomatoes in natural juice, blended to a purée (alternatively use a 400g tin chopped tomatoes) 1 tsp salt 1 tsp chilli powder 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 300g/10½oz leftover cooked lamb, cut into small chunks 300g/10½oz basmati rice Method Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4–5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2–3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3–4 minutes. Remove from the heat, drain and rinse under cold water. Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot. Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4–5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2–3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Heat the oil in a large saucepan. Once hot, add the cumin seeds and stir. As soon as they start to sizzle, add the onions and cook over a medium heat for 4–5 minutes. Add the butter, garlic and ginger and cook for another 3 minutes. Stir in the tomatoes, ½ teaspoon of the salt, the chilli powder, turmeric, coriander and garam masala. Cook for another 2–3 minutes, taking care to keep stirring so it doesn’t catch and burn. Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3–4 minutes. Remove from the heat, drain and rinse under cold water. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water. Bring to the boil and cook for 3–4 minutes. Remove from the heat, drain and rinse under cold water. Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot. Place the lamb mixture in the bottom of a lidded, ovenproof casserole and top with the drained rice. Cover and place in the centre of the oven and cook for 30 minutes. Leave to rest for 10 minutes before serving hot."
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97ddb0987b71978174c31a69fe2001b4f59737180cfe2531f66111a424c21f65
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Lamb sfiha recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/syrian_flatbread_pizza_22452_16x9.jpg This Syrian-inspired flatbread is topped with gently spiced lamb or beef and finished with lemon zest, red onion and fresh parsley – perfect for a sociable lunch or casual dinner. 250g/9oz strong white flour, plus extra for dusting1 tsp fast-action dried yeast½ tsp caster sugar1 tsp salt1 tbsp olive oil 250g/9oz strong white flour, plus extra for dusting 1 tsp fast-action dried yeast ½ tsp caster sugar 1 tsp salt 1 tbsp olive oil 1 tbsp olive oil2 tbsp tomato purée1 tsp Aleppo pepper (pul biber)1 tsp ground cumin½ tsp ground cinnamon1 small onion, very finely chopped½ green or red pepper, very finely chopped2 garlic cloves, crushed or grated1 small bunch parsley, finely chopped250g/9oz lean beef or lamb mince1 lemon, zest only1 small red onion, finely slicedsalt and freshly ground black pepper 1 tbsp olive oil 2 tbsp tomato purée 1 tsp Aleppo pepper (pul biber) 1 tsp ground cumin ½ tsp ground cinnamon 1 small onion, very finely chopped ½ green or red pepper, very finely chopped 2 garlic cloves, crushed or grated 1 small bunch parsley, finely chopped 250g/9oz lean beef or lamb mince 1 lemon, zest only 1 small red onion, finely sliced salt and freshly ground black pepper 1 lemon, cut into wedgesgood pinch sumac 1 lemon, cut into wedges good pinch sumac Method To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough.Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen.To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat.To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Mix the red onion with the olive oil, then scatter over the top. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays.To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough. To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough. Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen. Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen. To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Mix the red onion with the olive oil, then scatter over the top. Mix the red onion with the olive oil, then scatter over the top. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. Recipe tips The trick is to not let the topping clump together. Sprinkle it over the dough, breaking up any clumps.
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"title": "Lamb sfiha recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/syrian_flatbread_pizza_22452_16x9.jpg This Syrian-inspired flatbread is topped with gently spiced lamb or beef and finished with lemon zest, red onion and fresh parsley – perfect for a sociable lunch or casual dinner. 250g/9oz strong white flour, plus extra for dusting1 tsp fast-action dried yeast½ tsp caster sugar1 tsp salt1 tbsp olive oil 250g/9oz strong white flour, plus extra for dusting 1 tsp fast-action dried yeast ½ tsp caster sugar 1 tsp salt 1 tbsp olive oil 1 tbsp olive oil2 tbsp tomato purée1 tsp Aleppo pepper (pul biber)1 tsp ground cumin½ tsp ground cinnamon1 small onion, very finely chopped½ green or red pepper, very finely chopped2 garlic cloves, crushed or grated1 small bunch parsley, finely chopped250g/9oz lean beef or lamb mince1 lemon, zest only1 small red onion, finely slicedsalt and freshly ground black pepper 1 tbsp olive oil 2 tbsp tomato purée 1 tsp Aleppo pepper (pul biber) 1 tsp ground cumin ½ tsp ground cinnamon 1 small onion, very finely chopped ½ green or red pepper, very finely chopped 2 garlic cloves, crushed or grated 1 small bunch parsley, finely chopped 250g/9oz lean beef or lamb mince 1 lemon, zest only 1 small red onion, finely sliced salt and freshly ground black pepper 1 lemon, cut into wedgesgood pinch sumac 1 lemon, cut into wedges good pinch sumac Method To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough.Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen.To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat.To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Mix the red onion with the olive oil, then scatter over the top. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays.To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough. To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough. Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen. Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen. To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Mix the red onion with the olive oil, then scatter over the top. Mix the red onion with the olive oil, then scatter over the top. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. Recipe tips The trick is to not let the topping clump together. Sprinkle it over the dough, breaking up any clumps."
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What happened when I cooked all my meals in a microwave for a week
From eggy explosions to surprising mug brownies, my week of microwave cooking was full of ups and downs. By Laura Wingrove https://ichef.bbci.co.uk/images/ic/480xn/p0fqp5kg.jpg The trusty microwave has graced kitchen counters in the UK since the ’70s. Originally created in 1945 to offer a speedy alternative to oven cooking, it was soon largely relegated to chief reheater. Aside from when Nigella almost broke the internet with her creative pronunciation, I rarely thought about my microwave – and cooked with it even less. But with the recent hike in energy prices, four-hour slow-cooked pork now seems pretty frivolous. Speed and efficiency have become priorities in my meal planning, leading me to start looking at my microwave in a whole new light. Putting all that to one side, I set myself a challenge: to use only a microwave to cook all my meals for an entire week. You’ve got questions, I imagine. Questions about the recipes I cooked and whether it was all worth it, sure, but mainly regarding whether yet another microwave became collateral damage in my culinary pursuits. Here’s what happened – and everything I learned along the way. Planning is key When planning my meals, it quickly became apparent that I needed to get to know my microwave a little better. Lots of microwave recipes out there expect you to have a modern, multifunctional combi number, or at least an accurate digital timer. Mine, however, is borderline prehistoric with a simple and surprisingly inaccurate manual dial, which meant (I quickly learned) that a stopwatch was a must when using it, especially when I was cooking things for less than a minute. If, like me, you’re only packing a single-function 750W microwave with limited (read: zero) fancy features, there is still hope. Trust me. Once you know what you’ve got, find recipes that are suitable for the microwave you own. Most importantly, follow the recipes you use. Don’t wing it like me or you’ll have a string of stodgy porridges under your belt by midweek and be starting most days frustrated or hungry (or, even worse, both). Play to your microwave's strengths The week began strong with some real smash hits: Mexican bean-loaded sweet potatoes and a ginger and soy sauce steamed sea bream. I lay the fillet in baking paper, drizzled it with soy sauce and topped it with chopped garlic, ginger, spring onion and pak choi. Then, I wrapped the lot up in the paper and microwaved it for about 4–5 minutes. The soft fish was perfectly cooked and made a filling meal alongside microwave rice – plus it was ready in under 10 minutes and created next to no washing up. While fish worked beautifully in the microwave, I was wary of cooking other meat in it. So, I spoke to cooking expert and author of microwave recipe book Ping!, Justine Pattison. “When testing recipes for my book, I cooked lots of meat successfully in a microwave. What I would say, though, is if you want to use cheap cuts of meat it isn’t the best. Those kinds of cuts often need low and slow cooking, which doesn’t play to a microwave’s strengths. I’d use a slow cooker instead.” Encouraged, a few days later I made beef chilli and cheese nachos. I can’t pretend it didn’t feel weird to be stewing mince in the microwave, but I also can’t deny that it worked. My first big fail came in the form of an old favourite dish: mushroom and tofu ramen. It was a disaster for several reasons, not least my fateful attempt at boiling an egg to go on top. As I’ve briefly mentioned, my microwave is a basic beast whose timer is useless if you need to cook something for less than a minute. My phone – with its oh-so reliable stopwatch – wasn’t about my person so I just thought I’d guess when the 45 second cook was done. Unsurprisingly, I overcooked the egg, it partially exploded and I had a stinky start to the evening. Devastating – for the whole household. https://ichef.bbci.co.uk/images/ic/480xn/p0fq3btm.jpg A few of the week's meals including the pesky ramen that didn't live up to expectations A note on eggs I relayed my egg-related woes to Pattison, and she had thoughts. “Don’t wing it – follow a recipe,” was her first piece of advice. Which makes sense, with the whole point of recipes being that someone else has done the testing (and therefore the failing) for you. Her second? “Some things are not meant to be made in the microwave, boiled eggs being one of them.” Well, now I know. That said, poached eggs in the microwave seemed to be an absolute game-changer and were much easier to make than in a pan. I simply cracked an egg into a ramekin, added a few tablespoons of water until the egg was covered and microwaved for around 30 seconds, or until the white was cooked. In recent weeks there have been highly publicised instances of exploding poached eggs, with devastating results. Having seen the photos I'm unwilling to tempt fate after my lucky week and probably won’t be reaching for the microwave to poach my eggs in future. This was really disappointing to read about, as I thought I’d come across a speedy win! That said, eggs can still star in speedy WFH lunches. My favourites from the week were fried rice and omelette – both of which were safe and healthier cooked in the microwave than fried on the hob with oil or butter. Don't believe the myths Speaking of health, I consider myself to be relatively nutrition focused (don’t throw that in my face when I talk about desserts next). While it was a plus that microwave cooking sometimes negates the need for cooking oil or fat, I was a little concerned about it zapping all the good stuff in my food. This, I was pleased to read however, is a total myth. In fact, microwaving might even help to retain nutrients, especially those like vitamin C which are particularly sensitive to heat. To help keep as much goodness as possible in your food, it’s best to use as little water as you can get away with or cook things quickly – meaning the microwave fits the bill perfectly. By cooking food quickly and efficiently, the veggies I was eating were still packed with vitamins, putting my nutrition worries at bay. Dessert dos and don'ts While unwilling to forego dessert for a whole week, I was sceptical of mug cakes. Completed with little effort and at record speed, how good could they really be? The truth is, pretty great. A five-minute microwave brownie changed my mind and hit the sweet spot nicely. There’s only so many mug cakes you can eat in a week, though. So I became a bit bored and started scouring the internet for interesting sweet ideas, eventually coming away with pancake and crumble recipes. The pancakes were an absolute fail. The process was slow and tedious – pouring the mixture onto a plate to cook the pancakes one by one with no fun flipping or frying – and they turned out slimy and soggy. Would not recommend. The crumble was a minor success, though. Stewing frozen berries and apples worked well in the microwave and took no time at all, but the topping did lack that all-important crunch. Think about texture I really missed crunchy, crisp textures throughout the week. Luckily, Pattison has some great ideas for injecting extra texture to microwaved dishes. “Adding toppings, such as toasted nuts or a fresh salsa, works well. And serving with accompaniments that don’t need cooking, such as crusty bread or a lovely crisp salad, provides extra texture. “It’s also important to not overcook things so they retain plenty of texture. If you get it right, it can be really great – vegetables cooked in the microwave can have more texture and flavour than when cooked by other methods.” Efficiency There’s no denying using a microwave is a quick solution for many people, but when making things from scratch is it really that much faster? For meals like macaroni cheese, the microwave is undeniably speedier than the hob. This recipe was a particular surprise. From cooking the pasta in the microwave (gasp!) to making a cheese sauce (which I was convinced had split and failed halfway through), it all worked perfectly. Plus, it was ready to eat in 15 minutes. Other meals such as the ramen, boiled eggs and porridge did seem quicker but with such lacklustre results it wasn’t a worthwhile trade-off – I ended up wasting food and time. It’s also worth considering how many people you’re cooking for. While attempting the pesky ramen, I found one bowl of broth would cool down while the other was heating up, so my partner and I ended up eating separately to avoid cold dinners. Similarly, I found when making meals with multiple elements, each part had to get red hot to stand a chance of still being warm when the rest of the dish was ready. https://ichef.bbci.co.uk/images/ic/480xn/p0fq35hb.jpg The Results I definitely look at my old microwave with new eyes now. While it helps to have a decently kitted out kitchen, it is entirely possible to cook three meals a day from scratch just using one of these unassuming appliances. While I can’t pretend I wasn’t happy to be reunited with my oven after the week was through, my little microwave does play a larger part in meal times now, and has proven its worth for far more than reheating yesterday’s leftovers. My microwave food diary Originally published May 2023
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"content": "From eggy explosions to surprising mug brownies, my week of microwave cooking was full of ups and downs. By Laura Wingrove https://ichef.bbci.co.uk/images/ic/480xn/p0fqp5kg.jpg The trusty microwave has graced kitchen counters in the UK since the ’70s. Originally created in 1945 to offer a speedy alternative to oven cooking, it was soon largely relegated to chief reheater. Aside from when Nigella almost broke the internet with her creative pronunciation, I rarely thought about my microwave – and cooked with it even less. But with the recent hike in energy prices, four-hour slow-cooked pork now seems pretty frivolous. Speed and efficiency have become priorities in my meal planning, leading me to start looking at my microwave in a whole new light. Putting all that to one side, I set myself a challenge: to use only a microwave to cook all my meals for an entire week. You’ve got questions, I imagine. Questions about the recipes I cooked and whether it was all worth it, sure, but mainly regarding whether yet another microwave became collateral damage in my culinary pursuits. Here’s what happened – and everything I learned along the way. Planning is key When planning my meals, it quickly became apparent that I needed to get to know my microwave a little better. Lots of microwave recipes out there expect you to have a modern, multifunctional combi number, or at least an accurate digital timer. Mine, however, is borderline prehistoric with a simple and surprisingly inaccurate manual dial, which meant (I quickly learned) that a stopwatch was a must when using it, especially when I was cooking things for less than a minute. If, like me, you’re only packing a single-function 750W microwave with limited (read: zero) fancy features, there is still hope. Trust me. Once you know what you’ve got, find recipes that are suitable for the microwave you own. Most importantly, follow the recipes you use. Don’t wing it like me or you’ll have a string of stodgy porridges under your belt by midweek and be starting most days frustrated or hungry (or, even worse, both). Play to your microwave's strengths The week began strong with some real smash hits: Mexican bean-loaded sweet potatoes and a ginger and soy sauce steamed sea bream. I lay the fillet in baking paper, drizzled it with soy sauce and topped it with chopped garlic, ginger, spring onion and pak choi. Then, I wrapped the lot up in the paper and microwaved it for about 4–5 minutes. The soft fish was perfectly cooked and made a filling meal alongside microwave rice – plus it was ready in under 10 minutes and created next to no washing up. While fish worked beautifully in the microwave, I was wary of cooking other meat in it. So, I spoke to cooking expert and author of microwave recipe book Ping!, Justine Pattison. “When testing recipes for my book, I cooked lots of meat successfully in a microwave. What I would say, though, is if you want to use cheap cuts of meat it isn’t the best. Those kinds of cuts often need low and slow cooking, which doesn’t play to a microwave’s strengths. I’d use a slow cooker instead.” Encouraged, a few days later I made beef chilli and cheese nachos. I can’t pretend it didn’t feel weird to be stewing mince in the microwave, but I also can’t deny that it worked. My first big fail came in the form of an old favourite dish: mushroom and tofu ramen. It was a disaster for several reasons, not least my fateful attempt at boiling an egg to go on top. As I’ve briefly mentioned, my microwave is a basic beast whose timer is useless if you need to cook something for less than a minute. My phone – with its oh-so reliable stopwatch – wasn’t about my person so I just thought I’d guess when the 45 second cook was done. Unsurprisingly, I overcooked the egg, it partially exploded and I had a stinky start to the evening. Devastating – for the whole household. https://ichef.bbci.co.uk/images/ic/480xn/p0fq3btm.jpg A few of the week's meals including the pesky ramen that didn't live up to expectations A note on eggs I relayed my egg-related woes to Pattison, and she had thoughts. “Don’t wing it – follow a recipe,” was her first piece of advice. Which makes sense, with the whole point of recipes being that someone else has done the testing (and therefore the failing) for you. Her second? “Some things are not meant to be made in the microwave, boiled eggs being one of them.” Well, now I know. That said, poached eggs in the microwave seemed to be an absolute game-changer and were much easier to make than in a pan. I simply cracked an egg into a ramekin, added a few tablespoons of water until the egg was covered and microwaved for around 30 seconds, or until the white was cooked. In recent weeks there have been highly publicised instances of exploding poached eggs, with devastating results. Having seen the photos I'm unwilling to tempt fate after my lucky week and probably won’t be reaching for the microwave to poach my eggs in future. This was really disappointing to read about, as I thought I’d come across a speedy win! That said, eggs can still star in speedy WFH lunches. My favourites from the week were fried rice and omelette – both of which were safe and healthier cooked in the microwave than fried on the hob with oil or butter. Don't believe the myths Speaking of health, I consider myself to be relatively nutrition focused (don’t throw that in my face when I talk about desserts next). While it was a plus that microwave cooking sometimes negates the need for cooking oil or fat, I was a little concerned about it zapping all the good stuff in my food. This, I was pleased to read however, is a total myth. In fact, microwaving might even help to retain nutrients, especially those like vitamin C which are particularly sensitive to heat. To help keep as much goodness as possible in your food, it’s best to use as little water as you can get away with or cook things quickly – meaning the microwave fits the bill perfectly. By cooking food quickly and efficiently, the veggies I was eating were still packed with vitamins, putting my nutrition worries at bay. Dessert dos and don'ts While unwilling to forego dessert for a whole week, I was sceptical of mug cakes. Completed with little effort and at record speed, how good could they really be? The truth is, pretty great. A five-minute microwave brownie changed my mind and hit the sweet spot nicely. There’s only so many mug cakes you can eat in a week, though. So I became a bit bored and started scouring the internet for interesting sweet ideas, eventually coming away with pancake and crumble recipes. The pancakes were an absolute fail. The process was slow and tedious – pouring the mixture onto a plate to cook the pancakes one by one with no fun flipping or frying – and they turned out slimy and soggy. Would not recommend. The crumble was a minor success, though. Stewing frozen berries and apples worked well in the microwave and took no time at all, but the topping did lack that all-important crunch. Think about texture I really missed crunchy, crisp textures throughout the week. Luckily, Pattison has some great ideas for injecting extra texture to microwaved dishes. “Adding toppings, such as toasted nuts or a fresh salsa, works well. And serving with accompaniments that don’t need cooking, such as crusty bread or a lovely crisp salad, provides extra texture. “It’s also important to not overcook things so they retain plenty of texture. If you get it right, it can be really great – vegetables cooked in the microwave can have more texture and flavour than when cooked by other methods.” Efficiency There’s no denying using a microwave is a quick solution for many people, but when making things from scratch is it really that much faster? For meals like macaroni cheese, the microwave is undeniably speedier than the hob. This recipe was a particular surprise. From cooking the pasta in the microwave (gasp!) to making a cheese sauce (which I was convinced had split and failed halfway through), it all worked perfectly. Plus, it was ready to eat in 15 minutes. Other meals such as the ramen, boiled eggs and porridge did seem quicker but with such lacklustre results it wasn’t a worthwhile trade-off – I ended up wasting food and time. It’s also worth considering how many people you’re cooking for. While attempting the pesky ramen, I found one bowl of broth would cool down while the other was heating up, so my partner and I ended up eating separately to avoid cold dinners. Similarly, I found when making meals with multiple elements, each part had to get red hot to stand a chance of still being warm when the rest of the dish was ready. https://ichef.bbci.co.uk/images/ic/480xn/p0fq35hb.jpg The Results I definitely look at my old microwave with new eyes now. While it helps to have a decently kitted out kitchen, it is entirely possible to cook three meals a day from scratch just using one of these unassuming appliances. While I can’t pretend I wasn’t happy to be reunited with my oven after the week was through, my little microwave does play a larger part in meal times now, and has proven its worth for far more than reheating yesterday’s leftovers. My microwave food diary Originally published May 2023"
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Cajun chicken recipe
Cajun chicken with sweet potato wedges An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cajun_chicken_wedges_61950_16x9.jpg Cajun chicken is a great recipe to prep ahead for busy evenings, leaving you set up for a super tasty and quick dinner. Serve with a simple green salad. Each serving provides 400 kcal, 38g protein, 41g carbohydrates (of which 11g sugars), 8g fat (of which 1.5g saturates), 7g fibre and 1.4g salt. 3 tsp ground cumin4 tsp smoked paprika2 tsp dried thyme2 tsp dried oregano1 tsp red chilli flakes1 tsp garlic salt1 tbsp olive oil1 lemon, finely grated lemon zest and juice 3 tsp ground cumin 4 tsp smoked paprika 2 tsp dried thyme 2 tsp dried oregano 1 tsp red chilli flakes 1 tsp garlic salt 1 tbsp olive oil 1 lemon, finely grated lemon zest and juice 4 skinless chicken breasts4 sweet potatoes, scrubbed and cut into thick wedges1 tbsp light olive oil1–2 tbsp sweet smoked paprikasea salt and freshly ground black pepper 4 skinless chicken breasts 4 sweet potatoes, scrubbed and cut into thick wedges 1 tbsp light olive oil 1–2 tbsp sweet smoked paprika sea salt and freshly ground black pepper Method For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible.Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through.Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges. For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges. Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges. Recipe tips Try cooking this Cajun chicken recipe on the barbecue for an even smokier taste. Just be sure the chicken is cooked through before serving.
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"content": "Cajun chicken with sweet potato wedges An average of 5.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cajun_chicken_wedges_61950_16x9.jpg Cajun chicken is a great recipe to prep ahead for busy evenings, leaving you set up for a super tasty and quick dinner. Serve with a simple green salad. Each serving provides 400 kcal, 38g protein, 41g carbohydrates (of which 11g sugars), 8g fat (of which 1.5g saturates), 7g fibre and 1.4g salt. 3 tsp ground cumin4 tsp smoked paprika2 tsp dried thyme2 tsp dried oregano1 tsp red chilli flakes1 tsp garlic salt1 tbsp olive oil1 lemon, finely grated lemon zest and juice 3 tsp ground cumin 4 tsp smoked paprika 2 tsp dried thyme 2 tsp dried oregano 1 tsp red chilli flakes 1 tsp garlic salt 1 tbsp olive oil 1 lemon, finely grated lemon zest and juice 4 skinless chicken breasts4 sweet potatoes, scrubbed and cut into thick wedges1 tbsp light olive oil1–2 tbsp sweet smoked paprikasea salt and freshly ground black pepper 4 skinless chicken breasts 4 sweet potatoes, scrubbed and cut into thick wedges 1 tbsp light olive oil 1–2 tbsp sweet smoked paprika sea salt and freshly ground black pepper Method For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible.Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through.Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges. For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces. For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3–4 hours, or overnight if possible. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges. Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges. Recipe tips Try cooking this Cajun chicken recipe on the barbecue for an even smokier taste. Just be sure the chicken is cooked through before serving."
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Easy tinned tomato risotto recipe
An average of 4.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_tomato_risotto_50756_16x9.jpg Adding tinned tomatoes to your risotto adds loads of umami flavours without any expensive ingredients. 2 tbsp olive oil, plus extra to serve2 medium onions, finely chopped2 garlic cloves, crushed½ tsp dried mixed herbs or dried oregano, plus extra to garnish400g tin chopped tomatoes300g/10½oz risotto rice1 vegetable or chicken stock cube900ml/1½ pint freshly boiled water40g/1½oz cheddar, finely gratedsalt and ground black pepper 2 tbsp olive oil, plus extra to serve 2 medium onions, finely chopped 2 garlic cloves, crushed ½ tsp dried mixed herbs or dried oregano, plus extra to garnish 400g tin chopped tomatoes 300g/10½oz risotto rice 1 vegetable or chicken stock cube 900ml/1½ pint freshly boiled water 40g/1½oz cheddar, finely grated salt and ground black pepper Method Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often.Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often. Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often. Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Recipe tips In September 2023 this recipe was costed at an average of £1 per portion when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Easy tinned tomato risotto recipe",
"content": "An average of 4.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_tomato_risotto_50756_16x9.jpg Adding tinned tomatoes to your risotto adds loads of umami flavours without any expensive ingredients. 2 tbsp olive oil, plus extra to serve2 medium onions, finely chopped2 garlic cloves, crushed½ tsp dried mixed herbs or dried oregano, plus extra to garnish400g tin chopped tomatoes300g/10½oz risotto rice1 vegetable or chicken stock cube900ml/1½ pint freshly boiled water40g/1½oz cheddar, finely gratedsalt and ground black pepper 2 tbsp olive oil, plus extra to serve 2 medium onions, finely chopped 2 garlic cloves, crushed ½ tsp dried mixed herbs or dried oregano, plus extra to garnish 400g tin chopped tomatoes 300g/10½oz risotto rice 1 vegetable or chicken stock cube 900ml/1½ pint freshly boiled water 40g/1½oz cheddar, finely grated salt and ground black pepper Method Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often.Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often. Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often. Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Recipe tips In September 2023 this recipe was costed at an average of £1 per portion when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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33a69ac30f0e4a02437f8c0ba350d559d157baab907bdf3bcb69bae41d838a67
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Beanie burgers recipe
An average of 4.0 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beanie_burgers_26489_16x9.jpg Turn a tin of kidney beans into a gently spicy and budget-friendly veggie burger that you can whip up in 20 minutes. 1 large potato (about 285g/10oz), peeled and cut into large chunks400g tin red kidney beans, drained and rinsed 1 small red onion, finely chopped1 tsp salt½ tsp dried chilli flakes1 tsp ground cumin1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)3–4 tbsp vegetable oil 1 large potato (about 285g/10oz), peeled and cut into large chunks 400g tin red kidney beans, drained and rinsed 1 small red onion, finely chopped 1 tsp salt ½ tsp dried chilli flakes 1 tsp ground cumin 1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip) 3–4 tbsp vegetable oil 4 burger buns, cut in half3–4 ripe tomatoes, sliced shredded iceberg lettuce sauces of your choice, such as mayonnaise, mustard or ketchup (optional) 4 burger buns, cut in half 3–4 ripe tomatoes, sliced shredded iceberg lettuce sauces of your choice, such as mayonnaise, mustard or ketchup (optional) Method Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes.In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties.Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned.Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice. Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties. In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties. Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned. Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned. Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice. Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice. Recipe tips If you have any leftover mashed potato feel free to use that instead of boiling and mashing another potato. To make fresh breadcrumbs without a food processor, freeze the bread until solid and then grate. You can use the same frying pan to toast the buns as you use to cook the burgers as they don’t take long. In August 2023 this recipe was costed at an average of £3.11 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Beanie burgers recipe",
"content": "An average of 4.0 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beanie_burgers_26489_16x9.jpg Turn a tin of kidney beans into a gently spicy and budget-friendly veggie burger that you can whip up in 20 minutes. 1 large potato (about 285g/10oz), peeled and cut into large chunks400g tin red kidney beans, drained and rinsed 1 small red onion, finely chopped1 tsp salt½ tsp dried chilli flakes1 tsp ground cumin1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)3–4 tbsp vegetable oil 1 large potato (about 285g/10oz), peeled and cut into large chunks 400g tin red kidney beans, drained and rinsed 1 small red onion, finely chopped 1 tsp salt ½ tsp dried chilli flakes 1 tsp ground cumin 1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip) 3–4 tbsp vegetable oil 4 burger buns, cut in half3–4 ripe tomatoes, sliced shredded iceberg lettuce sauces of your choice, such as mayonnaise, mustard or ketchup (optional) 4 burger buns, cut in half 3–4 ripe tomatoes, sliced shredded iceberg lettuce sauces of your choice, such as mayonnaise, mustard or ketchup (optional) Method Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes.In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties.Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned.Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice. Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties. In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties. Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned. Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned. Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice. Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice. Recipe tips If you have any leftover mashed potato feel free to use that instead of boiling and mashing another potato. To make fresh breadcrumbs without a food processor, freeze the bread until solid and then grate. You can use the same frying pan to toast the buns as you use to cook the burgers as they don’t take long. In August 2023 this recipe was costed at an average of £3.11 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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5aeb61eb8b7a2f9b7cbe4a51d6bd747382606098fbebe80e0d907babf59afc50
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Chickpea and cauliflower curry recipe
An average of 3.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_and_cauliflower_59205_16x9.jpg This vegan chickpea and cauliflower curry really is faster to make than ordering a takeaway, and it’s bursting with flavour and richness from the coconut milk. The flavours will improve overnight, so if you’re cooking for one you can look forward to an even tastier dinner the next day. Without the optional serving suggestions, each serving provides 587 kcal, 16g protein, 71g carbohydrates (of which 12g sugars), 23g fat (of which 12g saturates), 15g fibre and 0.3g salt. Serve with cooked rice or warm naan bread and garnished with sliced green chilli, or some roughly chopped coriander leaves. 1 tbsp sunflower or vegetable oil1 small onion, sliced1 garlic clove, crushed or finely chopped1 tbsp grated fresh ginger (about a thumb-sized piece)1 tbsp medium or madras curry powder2 tsp ground turmeric (optional)400g tin light coconut milk1 small cauliflower, cut into florets, stalk sliced 400g tin chickpeas1 lemon, cut into wedges 1 tbsp sunflower or vegetable oil 1 small onion, sliced 1 garlic clove, crushed or finely chopped 1 tbsp grated fresh ginger (about a thumb-sized piece) 1 tbsp medium or madras curry powder 2 tsp ground turmeric (optional) 400g tin light coconut milk 1 small cauliflower, cut into florets, stalk sliced 400g tin chickpeas 1 lemon, cut into wedges Method Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce.Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. Recipe tips Rub cauliflower leaves with a little oil, salt and pepper and roast for 8–12 minutes at 180C/160C Fan/Gas 4 until golden and crisp. Serve on top of the curry or use in a salad or buddha bowl.
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"title": "Chickpea and cauliflower curry recipe",
"content": "An average of 3.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_and_cauliflower_59205_16x9.jpg This vegan chickpea and cauliflower curry really is faster to make than ordering a takeaway, and it’s bursting with flavour and richness from the coconut milk. The flavours will improve overnight, so if you’re cooking for one you can look forward to an even tastier dinner the next day. Without the optional serving suggestions, each serving provides 587 kcal, 16g protein, 71g carbohydrates (of which 12g sugars), 23g fat (of which 12g saturates), 15g fibre and 0.3g salt. Serve with cooked rice or warm naan bread and garnished with sliced green chilli, or some roughly chopped coriander leaves. 1 tbsp sunflower or vegetable oil1 small onion, sliced1 garlic clove, crushed or finely chopped1 tbsp grated fresh ginger (about a thumb-sized piece)1 tbsp medium or madras curry powder2 tsp ground turmeric (optional)400g tin light coconut milk1 small cauliflower, cut into florets, stalk sliced 400g tin chickpeas1 lemon, cut into wedges 1 tbsp sunflower or vegetable oil 1 small onion, sliced 1 garlic clove, crushed or finely chopped 1 tbsp grated fresh ginger (about a thumb-sized piece) 1 tbsp medium or madras curry powder 2 tsp ground turmeric (optional) 400g tin light coconut milk 1 small cauliflower, cut into florets, stalk sliced 400g tin chickpeas 1 lemon, cut into wedges Method Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce.Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Heat the oil in a saucepan and fry the onion for 5 minutes until softened. Add the garlic and ginger and fry for 2 minutes, then stir in the spices and cook for 30 seconds. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the sauce has thickened. If the sauce reduces too much before the cauliflower is ready, splash in some water. Or if the cauliflower is nearly done and the sauce is too thin, take the lid off to allow the sauce to reduce. Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. Squeeze in the juice from one or two lemon wedges, to taste. The curry shouldn’t need any salt. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges. Recipe tips Rub cauliflower leaves with a little oil, salt and pepper and roast for 8–12 minutes at 180C/160C Fan/Gas 4 until golden and crisp. Serve on top of the curry or use in a salad or buddha bowl."
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b1964581d95438ba42d5726619d625ad72adec8c75d127ac23eecdf381681f4c
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Parsnip and carrot gnocchi recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_and_carrot_13840_16x9.jpg This is a great recipe to get the kids involved in making. Gnocchi made with sweet root vegetables are a little healthier. Frying makes them crispier and cheese makes them irresistible. 350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks350g/12oz carrots (4 medium), cut into 2cm/¾in chunks2 tbsp olive oil65g/2½oz plain flour, plus extra for dusting150–200g/5½–7oz fresh young spinach leaves40g/1½oz cheddar, finely grated salt and black pepper 350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks 350g/12oz carrots (4 medium), cut into 2cm/¾in chunks 2 tbsp olive oil 65g/2½oz plain flour, plus extra for dusting 150–200g/5½–7oz fresh young spinach leaves 40g/1½oz cheddar, finely grated salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes.Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes. Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes. Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Recipe tips You could use defrosted frozen spinach in this recipe if you have some in. If using a fork to mash the roasted vegetables, you will still have a little texture left in the mixture. If you want it to be as smooth as possible, cover the vegetables loosely with kitchen foil when roasting (this will prevent the edges crisping up). In November 2023 this recipe was costed at an average of £2.50 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Parsnip and carrot gnocchi recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_and_carrot_13840_16x9.jpg This is a great recipe to get the kids involved in making. Gnocchi made with sweet root vegetables are a little healthier. Frying makes them crispier and cheese makes them irresistible. 350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks350g/12oz carrots (4 medium), cut into 2cm/¾in chunks2 tbsp olive oil65g/2½oz plain flour, plus extra for dusting150–200g/5½–7oz fresh young spinach leaves40g/1½oz cheddar, finely grated salt and black pepper 350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks 350g/12oz carrots (4 medium), cut into 2cm/¾in chunks 2 tbsp olive oil 65g/2½oz plain flour, plus extra for dusting 150–200g/5½–7oz fresh young spinach leaves 40g/1½oz cheddar, finely grated salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes.Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes. Place the parsnips and carrots on a large baking tray, drizzle over a tablespoon of olive oil and season with salt and pepper. Toss together, then roast for 30–40 minutes, or until softened, turning after 20 minutes. Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of seasoning and mix together to form a dough. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Place the dough on a well-floured surface and roll into a long sausage shape roughly 2cm/¾in diameter and 50cm/20in long. Cut into 2cm/¾in pieces. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Heat a tablespoon of oil in a large non-stick frying pan over a low heat and cook the gnocchi for about 5 minutes, turning regularly until lightly browned on all sides. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Add the spinach and allow to soften and wilt in the pan for a few seconds, stirring and lightly tossing with the gnocchi. Remove from the heat. Divide the gnocchi and spinach between two bowls and sprinkle with the grated cheese to serve. Recipe tips You could use defrosted frozen spinach in this recipe if you have some in. If using a fork to mash the roasted vegetables, you will still have a little texture left in the mixture. If you want it to be as smooth as possible, cover the vegetables loosely with kitchen foil when roasting (this will prevent the edges crisping up). In November 2023 this recipe was costed at an average of £2.50 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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c32c14fe43a7bddb4945185c4ad092e4cd716602525c78bd971397826ff377c7
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Chicken kebab wrap recipe
An average of 4.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_kebab_wrap_35076_16x9.jpg An easy chicken kebab recipe that's ready in 15 minutes. Students and families alike will love the mix of hot and fresh flavours. 200g/7oz chicken breasts (one large or two small)1 tbsp olive oil½ tsp cumin1 garlic clove, grated1 lemon, juice only¼ chicken stock cube, dissolved in a small glass of hot watersalt and freshly ground black pepper 200g/7oz chicken breasts (one large or two small) 1 tbsp olive oil ½ tsp cumin 1 garlic clove, grated 1 lemon, juice only ¼ chicken stock cube, dissolved in a small glass of hot water salt and freshly ground black pepper handful mixed salad leaves1 tomato, sliced1 carrot, gratedsprig fresh mint, roughly torn (optional) handful mixed salad leaves 1 tomato, sliced 1 carrot, grated sprig fresh mint, roughly torn (optional) 2 large flatbreads or tortilla wraps4 tbsp hummushot chilli sauce (optional) 2 large flatbreads or tortilla wraps 4 tbsp hummus hot chilli sauce (optional) Method Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side.Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus. Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve. Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over. Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side. Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top. Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus. Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus. Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve.
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"content": "An average of 4.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_kebab_wrap_35076_16x9.jpg An easy chicken kebab recipe that's ready in 15 minutes. Students and families alike will love the mix of hot and fresh flavours. 200g/7oz chicken breasts (one large or two small)1 tbsp olive oil½ tsp cumin1 garlic clove, grated1 lemon, juice only¼ chicken stock cube, dissolved in a small glass of hot watersalt and freshly ground black pepper 200g/7oz chicken breasts (one large or two small) 1 tbsp olive oil ½ tsp cumin 1 garlic clove, grated 1 lemon, juice only ¼ chicken stock cube, dissolved in a small glass of hot water salt and freshly ground black pepper handful mixed salad leaves1 tomato, sliced1 carrot, gratedsprig fresh mint, roughly torn (optional) handful mixed salad leaves 1 tomato, sliced 1 carrot, grated sprig fresh mint, roughly torn (optional) 2 large flatbreads or tortilla wraps4 tbsp hummushot chilli sauce (optional) 2 large flatbreads or tortilla wraps 4 tbsp hummus hot chilli sauce (optional) Method Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side.Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus. Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve. Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over. Place the chicken breasts on a chopping board and cover loosely with a sheet of cling film. Using a rolling pin or a meat mallet, pound them to flatten the thickest parts so that the breasts are relatively even in thickness all over. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Mix the oil, cumin, garlic, half the lemon juice and some black pepper in a bowl and swish the chicken around to coat it completely. Cover and leave the chicken in the fridge to marinate for 10 minutes, if you have time. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Meanwhile, to make the salad, mix together the leaves, tomato, carrot and mint. Set aside. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side. Heat a frying pan until very hot. Lift the chicken and allow the excess marinade to drip off. Cook in the hot pan on a high heat for 2 minutes on each side. Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top. Add the stock – it will bubble up rapidly. Reduce the heat to medium and partly cover. Cook the chicken for 5 more minutes, or until cooked through (you’ll need to remove it from the pan and cut into it to make sure it’s cooked). Put the cooked chicken on a warm plate and scrape all the juices out on the top. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus. Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve. To serve, heat the flatbreads in the frying pan over a medium-high heat for a minute on either side, until they are warmed through and a little toasty. Place the flatbreads on two plates and spread each with some hummus. Slice the chicken into thin strips and divide between the two flatbreads. Top with the salad, hot chilli sauce (or other sauce if you prefer) and a squeeze of lemon juice. Roll up and serve."
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Chorizo and vegetable pasta bake recipe
Cheesy chorizo, tomato and broccoli pasta bake An average of 4.9 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_chorizo_tomato_44387_16x9.jpg With loads of flavour, this cheesy pasta bake will leave you totally satisfied. By cutting the chorizo into small chunks, you should get a little piece in most mouthfuls so you don’t notice you are eating less meat. This also works for other dishes such as stews, casseroles, curries and pies. 4 tbsp olive oil 110g/3¾oz chorizo, skin removed, cut into small cubes 2 red onions, thinly sliced 200g/7oz closed-cup mushrooms, quartered 4 garlic cloves, thinly sliced 1 tsp chilli flakes (use less if you don’t want it too spicy)2 tsp smoked paprika 2 tsp dried oregano 2 x 400g tins chopped tomatoes 200g/7oz pasta shapes, such as conchiglie or penne160g/5¾oz broccoli, cut into florets 150g/5½oz cheddar, gratedsalt and freshly ground black pepper 4 tbsp olive oil 110g/3¾oz chorizo, skin removed, cut into small cubes 2 red onions, thinly sliced 200g/7oz closed-cup mushrooms, quartered 4 garlic cloves, thinly sliced 1 tsp chilli flakes (use less if you don’t want it too spicy) 2 tsp smoked paprika 2 tsp dried oregano 2 x 400g tins chopped tomatoes 200g/7oz pasta shapes, such as conchiglie or penne 160g/5¾oz broccoli, cut into florets 150g/5½oz cheddar, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often.Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir. Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often. Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often. Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir. Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling. Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling. Recipe tips If you want to eat less meat without going vegetarian, try adding a pinch more herbs and spices than usual to create lots of delicious, bold flavours. Smoked paprika, cumin and caraway and strong herbs such as oregano and rosemary are perfect for this. Bulk up your meal using ingredients that have satisfying flavours and textures, such as mushrooms, lentils and beans. When making dishes that need liquid, such as soups, stews, curries and casseroles, use a good meat stock so the flavour runs throughout the dish.
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"title": "Chorizo and vegetable pasta bake recipe",
"content": "Cheesy chorizo, tomato and broccoli pasta bake An average of 4.9 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_chorizo_tomato_44387_16x9.jpg With loads of flavour, this cheesy pasta bake will leave you totally satisfied. By cutting the chorizo into small chunks, you should get a little piece in most mouthfuls so you don’t notice you are eating less meat. This also works for other dishes such as stews, casseroles, curries and pies. 4 tbsp olive oil 110g/3¾oz chorizo, skin removed, cut into small cubes 2 red onions, thinly sliced 200g/7oz closed-cup mushrooms, quartered 4 garlic cloves, thinly sliced 1 tsp chilli flakes (use less if you don’t want it too spicy)2 tsp smoked paprika 2 tsp dried oregano 2 x 400g tins chopped tomatoes 200g/7oz pasta shapes, such as conchiglie or penne160g/5¾oz broccoli, cut into florets 150g/5½oz cheddar, gratedsalt and freshly ground black pepper 4 tbsp olive oil 110g/3¾oz chorizo, skin removed, cut into small cubes 2 red onions, thinly sliced 200g/7oz closed-cup mushrooms, quartered 4 garlic cloves, thinly sliced 1 tsp chilli flakes (use less if you don’t want it too spicy) 2 tsp smoked paprika 2 tsp dried oregano 2 x 400g tins chopped tomatoes 200g/7oz pasta shapes, such as conchiglie or penne 160g/5¾oz broccoli, cut into florets 150g/5½oz cheddar, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often.Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir. Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often. Heat the oil in a large saucepan over a medium heat. Add the chorizo, red onions, mushrooms, garlic, chilli flakes, paprika and oregano and fry for 15 minutes, or until the onions have softened, stirring often. Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Add the tomatoes, then fill each tin a quarter full of cold water. Swill around to gather any remaining tomato, tip into the pan and season with salt and pepper. Bring to a simmer and cook for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir. Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 4 minutes before the end of the cooking time. Drain the pasta and broccoli, then tip into the cooked tomato sauce and stir. Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling. Pour into a large baking dish, top with the cheese and bake for 15 minutes, or until golden brown and bubbling. Recipe tips If you want to eat less meat without going vegetarian, try adding a pinch more herbs and spices than usual to create lots of delicious, bold flavours. Smoked paprika, cumin and caraway and strong herbs such as oregano and rosemary are perfect for this. Bulk up your meal using ingredients that have satisfying flavours and textures, such as mushrooms, lentils and beans. When making dishes that need liquid, such as soups, stews, curries and casseroles, use a good meat stock so the flavour runs throughout the dish."
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Easy veggie chilli recipe
An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meat-free_chilli_con_30042_16x9.jpg This vegetarian chilli packs a real flavour punch and is super easy to make. Each serving provides 509 kcal, 42g protein, 45g carbohydrates (of which 18g sugars), 15g fat (of which 6g saturates), 12g fibre and 1.5g salt. 1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, finely chopped1 red chilli, finely chopped ½ tsp ground cumin1 tbsp paprika 1 tsp chilli powder250g/9oz vegetarian mince 400g tin chopped tomatoes3 tbsp tomato purée300ml/½pint vegetable stock1 green pepper, seeds removed and cubed1 yellow pepper, seeds removed and cubed1 carrot, grated 400g tin kidney beans in water, drained 1 tsp cornflour handful fresh coriander, finely chopped 1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped ½ tsp ground cumin 1 tbsp paprika 1 tsp chilli powder 250g/9oz vegetarian mince 400g tin chopped tomatoes 3 tbsp tomato purée 300ml/½pint vegetable stock 1 green pepper, seeds removed and cubed 1 yellow pepper, seeds removed and cubed 1 carrot, grated 400g tin kidney beans in water, drained 1 tsp cornflour handful fresh coriander, finely chopped 2 wholemeal pitta breads, halved4 tbsp sour cream50g/1¾oz cheddar, grated 2 wholemeal pitta breads, halved 4 tbsp sour cream 50g/1¾oz cheddar, grated Method Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.Serve the chilli with the pitta halves, sour cream and grated cheese. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander. Serve the chilli with the pitta halves, sour cream and grated cheese. Serve the chilli with the pitta halves, sour cream and grated cheese.
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"title": "Easy veggie chilli recipe",
"content": "An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meat-free_chilli_con_30042_16x9.jpg This vegetarian chilli packs a real flavour punch and is super easy to make. Each serving provides 509 kcal, 42g protein, 45g carbohydrates (of which 18g sugars), 15g fat (of which 6g saturates), 12g fibre and 1.5g salt. 1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, finely chopped1 red chilli, finely chopped ½ tsp ground cumin1 tbsp paprika 1 tsp chilli powder250g/9oz vegetarian mince 400g tin chopped tomatoes3 tbsp tomato purée300ml/½pint vegetable stock1 green pepper, seeds removed and cubed1 yellow pepper, seeds removed and cubed1 carrot, grated 400g tin kidney beans in water, drained 1 tsp cornflour handful fresh coriander, finely chopped 1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped ½ tsp ground cumin 1 tbsp paprika 1 tsp chilli powder 250g/9oz vegetarian mince 400g tin chopped tomatoes 3 tbsp tomato purée 300ml/½pint vegetable stock 1 green pepper, seeds removed and cubed 1 yellow pepper, seeds removed and cubed 1 carrot, grated 400g tin kidney beans in water, drained 1 tsp cornflour handful fresh coriander, finely chopped 2 wholemeal pitta breads, halved4 tbsp sour cream50g/1¾oz cheddar, grated 2 wholemeal pitta breads, halved 4 tbsp sour cream 50g/1¾oz cheddar, grated Method Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.Serve the chilli with the pitta halves, sour cream and grated cheese. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander. Serve the chilli with the pitta halves, sour cream and grated cheese. Serve the chilli with the pitta halves, sour cream and grated cheese."
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Carrot and coriander soup recipe
An average of 4.8 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotandcorianderso_1919_16x9.jpg An easy, good-for-you soup that will warm you up on a cold day. Carrot and coriander soup freezes well, so put portions in the freezer and you'll always have something healthy, filling and convenient available for lunch. This meal provides 87 kcal, 2.2g protein, 11.7g carbohydrate (of which 10.2g sugars), 3.4g fat (of which 0.4g saturates), 4.2g fibre and 1.9g salt per portion. 1 tbsp vegetable oil1 onion, sliced450g/1lb carrots, peeled and sliced1 tsp ground coriander1.2 litres/2 pints vegetable stocklarge bunch fresh coriander, roughly choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 1 onion, sliced 450g/1lb carrots, peeled and sliced 1 tsp ground coriander 1.2 litres/2 pints vegetable stock large bunch fresh coriander, roughly chopped salt and freshly ground black pepper Method Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve. Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften. Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender. Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve. Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve. Recipe tips If the soup is too thick for your liking after blending, just stir in a little boiling water. Dress up the finished soup with a garnish if you like. Toasted seeds add extra fibre and protein. Croûtons use up any stale bread and add a pleasing crunch. A swirl of cream or extra-virgin olive oil topped with some extra coriander leaves and black pepper looks pretty.
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"title": "Carrot and coriander soup recipe",
"content": "An average of 4.8 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotandcorianderso_1919_16x9.jpg An easy, good-for-you soup that will warm you up on a cold day. Carrot and coriander soup freezes well, so put portions in the freezer and you'll always have something healthy, filling and convenient available for lunch. This meal provides 87 kcal, 2.2g protein, 11.7g carbohydrate (of which 10.2g sugars), 3.4g fat (of which 0.4g saturates), 4.2g fibre and 1.9g salt per portion. 1 tbsp vegetable oil1 onion, sliced450g/1lb carrots, peeled and sliced1 tsp ground coriander1.2 litres/2 pints vegetable stocklarge bunch fresh coriander, roughly choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 1 onion, sliced 450g/1lb carrots, peeled and sliced 1 tsp ground coriander 1.2 litres/2 pints vegetable stock large bunch fresh coriander, roughly chopped salt and freshly ground black pepper Method Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve. Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften. Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute. Stir in the ground coriander and season with salt and pepper. Cook for 1 minute. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender. Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender. Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve. Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve. Recipe tips If the soup is too thick for your liking after blending, just stir in a little boiling water. Dress up the finished soup with a garnish if you like. Toasted seeds add extra fibre and protein. Croûtons use up any stale bread and add a pleasing crunch. A swirl of cream or extra-virgin olive oil topped with some extra coriander leaves and black pepper looks pretty."
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870cbbdca8f654eca7e8eaae6434f2ef211a0d91c3f1252f8b90f75cd75fe6ed
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Sausage and bean casserole recipe
An average of 3.9 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetableandbeancass_82705_16x9.jpg This hearty sausage and bean casserole is full of flavour and very easy to make - perfect for a midweek supper. Feel free to vary the vegetables according to your fridge contents. An easy garlic bread is the perfect side dish. 150ml/5fl oz olive oil8 Italian pork sausages (available in most supermarkets or good delis)4 tbsp chopped fresh rosemary2 cloves garlic, cut in quarters1 tsp finely chopped dried chilli4 carrots, peeled and finely chopped4 celery sticks, finely chopped2 x 400g/14oz tinned borlotti beans, drained and rinsed2 x 400g/14oz tinned cannellini beans, drained and rinsedsalt to taste400ml/14fl oz boiling water20 cherry tomatoes, halved 150ml/5fl oz olive oil 8 Italian pork sausages (available in most supermarkets or good delis) 4 tbsp chopped fresh rosemary 2 cloves garlic, cut in quarters 1 tsp finely chopped dried chilli 4 carrots, peeled and finely chopped 4 celery sticks, finely chopped 2 x 400g/14oz tinned borlotti beans, drained and rinsed 2 x 400g/14oz tinned cannellini beans, drained and rinsed salt to taste 400ml/14fl oz boiling water 20 cherry tomatoes, halved crusty bread of your choiceextra virgin olive oil2 cloves garlic crusty bread of your choice extra virgin olive oil 2 cloves garlic Method For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.Add the carrots and celery and fry for a further three minutes.Add the borlotti and cannellini beans and season with salt.Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Remove the lid, remove the sausages and cut into three pieces.Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute. Add the carrots and celery and fry for a further three minutes. Add the carrots and celery and fry for a further three minutes. Add the borlotti and cannellini beans and season with salt. Add the borlotti and cannellini beans and season with salt. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Remove the lid, remove the sausages and cut into three pieces. Remove the lid, remove the sausages and cut into three pieces. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken. For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty. For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty. Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole. Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole.
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"url": "https://www.bbc.co.uk/food/recipes/vegetableandbeancass_82705",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage and bean casserole recipe",
"content": "An average of 3.9 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetableandbeancass_82705_16x9.jpg This hearty sausage and bean casserole is full of flavour and very easy to make - perfect for a midweek supper. Feel free to vary the vegetables according to your fridge contents. An easy garlic bread is the perfect side dish. 150ml/5fl oz olive oil8 Italian pork sausages (available in most supermarkets or good delis)4 tbsp chopped fresh rosemary2 cloves garlic, cut in quarters1 tsp finely chopped dried chilli4 carrots, peeled and finely chopped4 celery sticks, finely chopped2 x 400g/14oz tinned borlotti beans, drained and rinsed2 x 400g/14oz tinned cannellini beans, drained and rinsedsalt to taste400ml/14fl oz boiling water20 cherry tomatoes, halved 150ml/5fl oz olive oil 8 Italian pork sausages (available in most supermarkets or good delis) 4 tbsp chopped fresh rosemary 2 cloves garlic, cut in quarters 1 tsp finely chopped dried chilli 4 carrots, peeled and finely chopped 4 celery sticks, finely chopped 2 x 400g/14oz tinned borlotti beans, drained and rinsed 2 x 400g/14oz tinned cannellini beans, drained and rinsed salt to taste 400ml/14fl oz boiling water 20 cherry tomatoes, halved crusty bread of your choiceextra virgin olive oil2 cloves garlic crusty bread of your choice extra virgin olive oil 2 cloves garlic Method For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.Add the carrots and celery and fry for a further three minutes.Add the borlotti and cannellini beans and season with salt.Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Remove the lid, remove the sausages and cut into three pieces.Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute. Add the carrots and celery and fry for a further three minutes. Add the carrots and celery and fry for a further three minutes. Add the borlotti and cannellini beans and season with salt. Add the borlotti and cannellini beans and season with salt. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes. Remove the lid, remove the sausages and cut into three pieces. Remove the lid, remove the sausages and cut into three pieces. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken. For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty. For the garlic bread, slice the bread approximately 2cm/¾in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty. Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole. Once ready, rub the garlic over the warm bread. Serve the garlic bread immediately with the casserole."
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885acb989e1d8fa103b8cb3f2b3365e01d8cf375b429063e9d75d1b17f325302
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Easy Chinese chicken curry recipe
An average of 3.6 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dads_chinese_chicken_77625_16x9.jpg A super-simple Chinese-style chicken curry that can easily be adapted to whatever protein or veggies you have available. For this recipe you will need a food processor or a blender. 4 tbsp vegetable oil1 large brown onion, chopped2cm/1in piece fresh root ginger, chopped4 large garlic cloves, finely chopped1 red chilli, choppedpinch salt and pepper1 tsp plain flour1 tsp turmeric1 tsp ground cumin1 tsp ground coriander500ml/18fl oz chicken stock, made using a stock cube 3 chicken thighs (skin-on or skinless)3 chicken drumsticks100g/3½oz frozen peas (or any other frozen, tinned or fresh vegetables) 4 tbsp vegetable oil 1 large brown onion, chopped 2cm/1in piece fresh root ginger, chopped 4 large garlic cloves, finely chopped 1 red chilli, chopped pinch salt and pepper 1 tsp plain flour 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 500ml/18fl oz chicken stock, made using a stock cube 3 chicken thighs (skin-on or skinless) 3 chicken drumsticks 100g/3½oz frozen peas (or any other frozen, tinned or fresh vegetables) 200–300g/7–10½oz basmati rice, cooked according to packet instructions 200–300g/7–10½oz basmati rice, cooked according to packet instructions Method Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft.Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly.Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside.Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving.Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables. Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft. Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft. Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly. Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly. Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside. Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside. Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving. Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving. Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables. Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables. Recipe tips Any protein can be used for this dish, such as chicken breast, pork, lamb or fish fillets (though fish will cook faster and do not need to be fried before cooking in the sauce). You can substitute the fresh chilli for chilli powder or flakes. The curry sauce can be frozen in ice cube trays and frozen for future meals. You can freeze the whole curry with the chicken but don’t add the peas, these can be added when you reheat the curry. You can serve this with bread or a veggie dish if rice isn’t available.
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"url": "https://www.bbc.co.uk/food/recipes/dads_chinese_chicken_77625",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy Chinese chicken curry recipe",
"content": "An average of 3.6 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dads_chinese_chicken_77625_16x9.jpg A super-simple Chinese-style chicken curry that can easily be adapted to whatever protein or veggies you have available. For this recipe you will need a food processor or a blender. 4 tbsp vegetable oil1 large brown onion, chopped2cm/1in piece fresh root ginger, chopped4 large garlic cloves, finely chopped1 red chilli, choppedpinch salt and pepper1 tsp plain flour1 tsp turmeric1 tsp ground cumin1 tsp ground coriander500ml/18fl oz chicken stock, made using a stock cube 3 chicken thighs (skin-on or skinless)3 chicken drumsticks100g/3½oz frozen peas (or any other frozen, tinned or fresh vegetables) 4 tbsp vegetable oil 1 large brown onion, chopped 2cm/1in piece fresh root ginger, chopped 4 large garlic cloves, finely chopped 1 red chilli, chopped pinch salt and pepper 1 tsp plain flour 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 500ml/18fl oz chicken stock, made using a stock cube 3 chicken thighs (skin-on or skinless) 3 chicken drumsticks 100g/3½oz frozen peas (or any other frozen, tinned or fresh vegetables) 200–300g/7–10½oz basmati rice, cooked according to packet instructions 200–300g/7–10½oz basmati rice, cooked according to packet instructions Method Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft.Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly.Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside.Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving.Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables. Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft. Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft. Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly. Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly. Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside. Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside. Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving. Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving. Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables. Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables. Recipe tips Any protein can be used for this dish, such as chicken breast, pork, lamb or fish fillets (though fish will cook faster and do not need to be fried before cooking in the sauce). You can substitute the fresh chilli for chilli powder or flakes. The curry sauce can be frozen in ice cube trays and frozen for future meals. You can freeze the whole curry with the chicken but don’t add the peas, these can be added when you reheat the curry. You can serve this with bread or a veggie dish if rice isn’t available."
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ed89a5288809a42d333fa1252c6289e78c155228361f9cacf73ba9a08097200f
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Vegetable egg-fried rice recipe
An average of 3.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg-fried_rice_85655_16x9.jpg This stir-fry is packed with veg and vitamins, and plenty of protein too from the eggs and sesame seeds. To scale up this budget stir-fry just add extra veg. Each serving provides 286 kcal, 17g protein, 31g carbohydrates (of which 6g sugars), 8g fat (of which 2g saturates), 9g fibre and 0.7g salt. 1 tsp rapeseed oil5 spring onions, thinly sliced1 red pepper, seeds removed and thinly sliced2 garlic cloves, finely chopped1 head of broccoli, cut into small florets300g/10½oz freshly cooked basmati rice, cooled175g/6oz frozen peas3 eggs, lightly beaten1 tbsp soy sauce2 tsp toasted sesame seedssea salt and freshly ground black pepper 1 tsp rapeseed oil 5 spring onions, thinly sliced 1 red pepper, seeds removed and thinly sliced 2 garlic cloves, finely chopped 1 head of broccoli, cut into small florets 300g/10½oz freshly cooked basmati rice, cooled 175g/6oz frozen peas 3 eggs, lightly beaten 1 tbsp soy sauce 2 tsp toasted sesame seeds sea salt and freshly ground black pepper Method Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute. Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute. Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately. Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately.
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"url": "https://www.bbc.co.uk/food/recipes/egg-fried_rice_85655",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Vegetable egg-fried rice recipe",
"content": "An average of 3.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg-fried_rice_85655_16x9.jpg This stir-fry is packed with veg and vitamins, and plenty of protein too from the eggs and sesame seeds. To scale up this budget stir-fry just add extra veg. Each serving provides 286 kcal, 17g protein, 31g carbohydrates (of which 6g sugars), 8g fat (of which 2g saturates), 9g fibre and 0.7g salt. 1 tsp rapeseed oil5 spring onions, thinly sliced1 red pepper, seeds removed and thinly sliced2 garlic cloves, finely chopped1 head of broccoli, cut into small florets300g/10½oz freshly cooked basmati rice, cooled175g/6oz frozen peas3 eggs, lightly beaten1 tbsp soy sauce2 tsp toasted sesame seedssea salt and freshly ground black pepper 1 tsp rapeseed oil 5 spring onions, thinly sliced 1 red pepper, seeds removed and thinly sliced 2 garlic cloves, finely chopped 1 head of broccoli, cut into small florets 300g/10½oz freshly cooked basmati rice, cooled 175g/6oz frozen peas 3 eggs, lightly beaten 1 tbsp soy sauce 2 tsp toasted sesame seeds sea salt and freshly ground black pepper Method Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute. Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Stir in the garlic and add the broccoli with 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute. Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately. Beat the eggs and soy sauce together using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, season with salt and pepper and serve immediately."
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3d8130711db85d1ed8899b3381d1d1d8f77196ecedabba45a0be0abfcf871d11
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Vegetable dhansak recipe
An average of 3.9 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_dhansak_03473_16x9.jpg Dhansak is a traditional Parsi curry of lentils, vegetables and meat. This vegetarian version removes the meat, but is still bursting with flavour. 1 small cauliflower, cut into small florets500g/1lb 2oz sweet potatoes, cut into cubes1 tbsp vegetable oil1 large onion, thinly sliced2 carrots, peeled and cut into cubes3 garlic cloves, grated20g/¾oz fresh root ginger, peeled and grated1 tsp ground turmeric1 heaped tbsp garam masala200g/7oz dried split red lentils, rinsed and drained400g tin chopped tomatoes600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary)150g/5½oz frozen green beans or peassalt and freshly ground black pepper 1 small cauliflower, cut into small florets 500g/1lb 2oz sweet potatoes, cut into cubes 1 tbsp vegetable oil 1 large onion, thinly sliced 2 carrots, peeled and cut into cubes 3 garlic cloves, grated 20g/¾oz fresh root ginger, peeled and grated 1 tsp ground turmeric 1 heaped tbsp garam masala 200g/7oz dried split red lentils, rinsed and drained 400g tin chopped tomatoes 600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary) 150g/5½oz frozen green beans or peas salt and freshly ground black pepper 300g/10½oz cooked basmati rice natural yoghurt (optional)flatbreads (optional)handful fresh coriander, chopped 300g/10½oz cooked basmati rice natural yoghurt (optional) flatbreads (optional) handful fresh coriander, chopped Method Preheat the oven to 200C/180C Fan/Gas 6.Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown.Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring.Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken.Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown. Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown. Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring. Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring. Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally. Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally. Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken. Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken. Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. Recipe tips This vegetable dhansak will freeze well for up to 3 months. You can even freeze cooked rice to go with it for an instant dinner. Feel free to swap the sweet potatoes for squash or other root veg.
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"content": "An average of 3.9 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_dhansak_03473_16x9.jpg Dhansak is a traditional Parsi curry of lentils, vegetables and meat. This vegetarian version removes the meat, but is still bursting with flavour. 1 small cauliflower, cut into small florets500g/1lb 2oz sweet potatoes, cut into cubes1 tbsp vegetable oil1 large onion, thinly sliced2 carrots, peeled and cut into cubes3 garlic cloves, grated20g/¾oz fresh root ginger, peeled and grated1 tsp ground turmeric1 heaped tbsp garam masala200g/7oz dried split red lentils, rinsed and drained400g tin chopped tomatoes600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary)150g/5½oz frozen green beans or peassalt and freshly ground black pepper 1 small cauliflower, cut into small florets 500g/1lb 2oz sweet potatoes, cut into cubes 1 tbsp vegetable oil 1 large onion, thinly sliced 2 carrots, peeled and cut into cubes 3 garlic cloves, grated 20g/¾oz fresh root ginger, peeled and grated 1 tsp ground turmeric 1 heaped tbsp garam masala 200g/7oz dried split red lentils, rinsed and drained 400g tin chopped tomatoes 600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary) 150g/5½oz frozen green beans or peas salt and freshly ground black pepper 300g/10½oz cooked basmati rice natural yoghurt (optional)flatbreads (optional)handful fresh coriander, chopped 300g/10½oz cooked basmati rice natural yoghurt (optional) flatbreads (optional) handful fresh coriander, chopped Method Preheat the oven to 200C/180C Fan/Gas 6.Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown.Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring.Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken.Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown. Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown. Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring. Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring. Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally. Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally. Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken. Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken. Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. Recipe tips This vegetable dhansak will freeze well for up to 3 months. You can even freeze cooked rice to go with it for an instant dinner. Feel free to swap the sweet potatoes for squash or other root veg."
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Potato-stuffed flatbreads recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato-stuffed_66780_16x9.jpg These simple, stuffed flatbreads make a cheap and easy lunch option using some basic ingredients. Serve with a little yoghurt or mango chutney for dipping, if you like. 300g/10½oz plain flour, plus extra for dusting¼ tsp salt1 tbsp vegetable oil, plus extra for frying 300g/10½oz plain flour, plus extra for dusting ¼ tsp salt 1 tbsp vegetable oil, plus extra for frying 3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters1 medium onion, finely chopped1–2 green chillies, finely chopped½ tsp salt½ tsp dried chilli flakes½ tsp garam masalabutter, to serve (optional)plain yoghurt, to serve (optional) 3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters 1 medium onion, finely chopped 1–2 green chillies, finely chopped ½ tsp salt ½ tsp dried chilli flakes ½ tsp garam masala butter, to serve (optional) plain yoghurt, to serve (optional) Method To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain).To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160–180ml/5 ½–6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes.Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions. Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough.Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1–2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using. To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain). To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain). To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160–180ml/5 ½–6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes. To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160–180ml/5 ½–6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes. Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions. Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions. Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough. Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough. Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1–2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using. Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1–2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using. Recipe tips In September 2023 this recipe was costed at an average of £2.77 when checking prices at four UK supermarkets (including the optional serving suggestion). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Potato-stuffed flatbreads recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato-stuffed_66780_16x9.jpg These simple, stuffed flatbreads make a cheap and easy lunch option using some basic ingredients. Serve with a little yoghurt or mango chutney for dipping, if you like. 300g/10½oz plain flour, plus extra for dusting¼ tsp salt1 tbsp vegetable oil, plus extra for frying 300g/10½oz plain flour, plus extra for dusting ¼ tsp salt 1 tbsp vegetable oil, plus extra for frying 3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters1 medium onion, finely chopped1–2 green chillies, finely chopped½ tsp salt½ tsp dried chilli flakes½ tsp garam masalabutter, to serve (optional)plain yoghurt, to serve (optional) 3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters 1 medium onion, finely chopped 1–2 green chillies, finely chopped ½ tsp salt ½ tsp dried chilli flakes ½ tsp garam masala butter, to serve (optional) plain yoghurt, to serve (optional) Method To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain).To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160–180ml/5 ½–6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes.Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions. Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough.Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1–2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using. To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain). To make the filling, boil the potatoes for 15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes. Mash with a fork (some texture should remain). To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160–180ml/5 ½–6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes. To make the dough, place the flour, salt and oil in a bowl. Gradually mix in 160–180ml/5 ½–6¼fl oz water (or a little more, if needed) to form a dough. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, then place in a bowl, cover with cling film and rest for 15 minutes. Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions. Meanwhile, to make the filling, mix the potato with onion, fresh chilli, salt, chilli flakes and garam masala. Mix thoroughly and divide into eight equal portions. Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough. Divide the dough into eight portions. Roll out each piece of dough on a lightly floured surface into a circle with a diameter of about 7.5cm/3in. Place a potato portion in the centre of each circle and fold the dough over to enclose the filling. Press with your fingertips to seal and roll out again on a lightly floured surface into a circle roughly 15cm/6in in diameter. Try not to let the filling break through the dough. Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1–2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using. Heat a frying pan over a medium heat and cook each flatbread for 2 minutes on each side, until beginning to colour. Drizzle up to 1 teaspoon oil over the flatbread and continue to cook for about 1–2 minutes, until golden brown. Keep warm in a stack while the remainder are cooked and wipe the pan every now and again very carefully with kitchen paper to remove any floury bits. Serve hot with some butter on top and yoghurt on the side, if using. Recipe tips In September 2023 this recipe was costed at an average of £2.77 when checking prices at four UK supermarkets (including the optional serving suggestion). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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39173c5fa8041e40a4390a0e4d3797ab492d7b948c81257932c79d7a70429b4d
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Tinned salmon fishcakes recipe
An average of 4.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_potato_and_pea_62780_16x9.jpg These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead. Don’t be tempted to use fresh salmon: tinned salmon blends better with the other ingredients and packs more of a flavour punch – this is almost a store-cupboard supper. Each serving provides 665 kcal, 28g protein, 60g carbohydrates (of which 4g sugars), 34g fat (of which 6g saturates), 5g fibre and 1.1g salt. 600g/1lb 5oz floury potatoes, peeled and cut into large chunks100g/3½oz frozen peas1 unwaxed lemon, zest only (optional)3 spring onions, finely sliced2 tbsp mayonnaise2 x 213g tins salmon, drained well, large bones and skin removed50g/1¾oz plain flour, plus extra for dusting1 large free-range egg100g/3½oz dried breadcrumbs6 tbsp vegetable, sunflower or light rapeseed oil, for frying 2 knobs of unsalted butter, for fryingsalt and freshly ground black pepperlemon wedges, to serve 600g/1lb 5oz floury potatoes, peeled and cut into large chunks 100g/3½oz frozen peas 1 unwaxed lemon, zest only (optional) 3 spring onions, finely sliced 2 tbsp mayonnaise 2 x 213g tins salmon, drained well, large bones and skin removed 50g/1¾oz plain flour, plus extra for dusting 1 large free-range egg 100g/3½oz dried breadcrumbs 6 tbsp vegetable, sunflower or light rapeseed oil, for frying 2 knobs of unsalted butter, for frying salt and freshly ground black pepper lemon wedges, to serve Method Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. When they’re ready, throw in the peas, wait for 30 seconds, and then drain really well. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool.Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice salmon chunks. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in.Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours.To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables. Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. When they’re ready, throw in the peas, wait for 30 seconds, and then drain really well. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool. Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. When they’re ready, throw in the peas, wait for 30 seconds, and then drain really well. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool. Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice salmon chunks. Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice salmon chunks. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in. Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours. Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours. To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables. To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables.
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"title": "Tinned salmon fishcakes recipe",
"content": "An average of 4.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_potato_and_pea_62780_16x9.jpg These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead. Don’t be tempted to use fresh salmon: tinned salmon blends better with the other ingredients and packs more of a flavour punch – this is almost a store-cupboard supper. Each serving provides 665 kcal, 28g protein, 60g carbohydrates (of which 4g sugars), 34g fat (of which 6g saturates), 5g fibre and 1.1g salt. 600g/1lb 5oz floury potatoes, peeled and cut into large chunks100g/3½oz frozen peas1 unwaxed lemon, zest only (optional)3 spring onions, finely sliced2 tbsp mayonnaise2 x 213g tins salmon, drained well, large bones and skin removed50g/1¾oz plain flour, plus extra for dusting1 large free-range egg100g/3½oz dried breadcrumbs6 tbsp vegetable, sunflower or light rapeseed oil, for frying 2 knobs of unsalted butter, for fryingsalt and freshly ground black pepperlemon wedges, to serve 600g/1lb 5oz floury potatoes, peeled and cut into large chunks 100g/3½oz frozen peas 1 unwaxed lemon, zest only (optional) 3 spring onions, finely sliced 2 tbsp mayonnaise 2 x 213g tins salmon, drained well, large bones and skin removed 50g/1¾oz plain flour, plus extra for dusting 1 large free-range egg 100g/3½oz dried breadcrumbs 6 tbsp vegetable, sunflower or light rapeseed oil, for frying 2 knobs of unsalted butter, for frying salt and freshly ground black pepper lemon wedges, to serve Method Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. When they’re ready, throw in the peas, wait for 30 seconds, and then drain really well. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool.Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice salmon chunks. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in.Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours.To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables. Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. When they’re ready, throw in the peas, wait for 30 seconds, and then drain really well. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool. Bring a large saucepan of water to the boil, drop in the spuds and boil for 15–20 minutes, or until soft. When they’re ready, throw in the peas, wait for 30 seconds, and then drain really well. Sit the colander over the pan (off the heat) so the vegetables can continue steam-drying while they cool. Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice salmon chunks. Once cool, tip into a mixing bowl and mash really well, until there are no lumps left. Add the lemon zest, spring onions, mayonnaise, season with salt and pepper and mix thoroughly. Add the salmon and use a fork to fold through the potato mixture: you should still have some nice salmon chunks. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in. Flour your hands and shape the mixture into 8 patty-shaped fishcakes, no thicker than 2–2.5cm/¾–1in. Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours. Spread the flour on a plate or tray and season with salt and pepper. Beat the egg with a fork on another plate or shallow bowl, and tip the breadcrumbs onto a third plate. Lightly coat each fishcake in flour, then shake off any excess flour and coat in the egg. Finally, cover in breadcrumbs. Place the fishcakes on a tray and chill for at least 20 minutes before cooking, or leave in the fridge for up to 24 hours. To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables. To cook, heat a large frying pan, preferably non-stick, add some of the oil and butter and fry the fishcakes in batches, for 3–4 minutes on each side, or until golden and crispy. Keep the fried fishcakes warm in a low oven while you fry the rest. Serve with lemon wedges and salad or seasonal vegetables."
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17834d5df1d48e97b47deea04225bad0b5606e26d8815197d7fb57303778bdcb
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Vegan chickpea curry recipe
An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpeacurry_2213_16x9.jpg Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner. Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt. 1 tbsp vegetable oil1 onion, chopped1 garlic clove, crushed¼ tsp salt ½ tsp ground cumin¼ tsp ground coriander¼ tsp ground turmeric¼ tsp red chilli powder 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed5cm/2in piece fresh root ginger, gratedpinch garam masalapitta breads or plain basmati rice, to serve 1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, crushed ¼ tsp salt ½ tsp ground cumin ¼ tsp ground coriander ¼ tsp ground turmeric ¼ tsp red chilli powder 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed 5cm/2in piece fresh root ginger, grated pinch garam masala pitta breads or plain basmati rice, to serve Method Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Serve with pitta breads or rice. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Serve with pitta breads or rice. Serve with pitta breads or rice.
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"title": "Vegan chickpea curry recipe",
"content": "An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpeacurry_2213_16x9.jpg Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner. Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt. 1 tbsp vegetable oil1 onion, chopped1 garlic clove, crushed¼ tsp salt ½ tsp ground cumin¼ tsp ground coriander¼ tsp ground turmeric¼ tsp red chilli powder 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed5cm/2in piece fresh root ginger, gratedpinch garam masalapitta breads or plain basmati rice, to serve 1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, crushed ¼ tsp salt ½ tsp ground cumin ¼ tsp ground coriander ¼ tsp ground turmeric ¼ tsp red chilli powder 1 fresh tomato, chopped 400g tin chickpeas, drained and rinsed 5cm/2in piece fresh root ginger, grated pinch garam masala pitta breads or plain basmati rice, to serve Method Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Serve with pitta breads or rice. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute. Serve with pitta breads or rice. Serve with pitta breads or rice."
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7aa629bcf33c86834f2464993a2ec8920135c17b6ecf3a0da3fa1ef9460360f4
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Vegan Singapore noodles recipe
An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_singapore_noodles_37519_16x9.jpg A speedy, vegan stir-fry with aromatic spice and plenty of veg. Dr Rupy and the BOSH! team make a flavour-packed dinner that costs under £1 per portion. Each serving provides 489 kcal, 14g protein, 81.5g carbohydrate (of which 13g sugars), 9g fat (of which 1.5g saturates), 11g fibre and 1.1g salt. 150g/5½oz rice vermicelli noodlesolive oil, for frying1 onion, thinly sliced½ red pepper, deseeded and thinly sliced1 parsnip, shredded or coarsely grated½ savoy cabbage, finely shredded2 garlic cloves, crushed2 tsp curry powderpinch dried chilli flakes50g/1¾oz spring onions, thinly sliced1 tbsp light soy sauce1 tsp sesame oil 150g/5½oz rice vermicelli noodles olive oil, for frying 1 onion, thinly sliced ½ red pepper, deseeded and thinly sliced 1 parsnip, shredded or coarsely grated ½ savoy cabbage, finely shredded 2 garlic cloves, crushed 2 tsp curry powder pinch dried chilli flakes 50g/1¾oz spring onions, thinly sliced 1 tbsp light soy sauce 1 tsp sesame oil Method Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more.Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through.Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside. Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Recipe tips Prepare all of the vegetables and measure everything out in advance, so you can work quickly when adding them to the wok.
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"url": "https://www.bbc.co.uk/food/recipes/vegan_singapore_noodles_37519",
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"title": "Vegan Singapore noodles recipe",
"content": "An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_singapore_noodles_37519_16x9.jpg A speedy, vegan stir-fry with aromatic spice and plenty of veg. Dr Rupy and the BOSH! team make a flavour-packed dinner that costs under £1 per portion. Each serving provides 489 kcal, 14g protein, 81.5g carbohydrate (of which 13g sugars), 9g fat (of which 1.5g saturates), 11g fibre and 1.1g salt. 150g/5½oz rice vermicelli noodlesolive oil, for frying1 onion, thinly sliced½ red pepper, deseeded and thinly sliced1 parsnip, shredded or coarsely grated½ savoy cabbage, finely shredded2 garlic cloves, crushed2 tsp curry powderpinch dried chilli flakes50g/1¾oz spring onions, thinly sliced1 tbsp light soy sauce1 tsp sesame oil 150g/5½oz rice vermicelli noodles olive oil, for frying 1 onion, thinly sliced ½ red pepper, deseeded and thinly sliced 1 parsnip, shredded or coarsely grated ½ savoy cabbage, finely shredded 2 garlic cloves, crushed 2 tsp curry powder pinch dried chilli flakes 50g/1¾oz spring onions, thinly sliced 1 tbsp light soy sauce 1 tsp sesame oil Method Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside.Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more.Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through.Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside. Soak the noodles according to the packet instructions, then drain and rinse under cold running water. Set aside. Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Heat a splash of oil in a wok or large frying pan until smoking, then add the onion, pepper and parsnip. Fry for a couple of minutes until softened and lightly charred, then add the cabbage and garlic and fry for a couple of minutes more. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through. Add the curry powder and chilli flakes, fry for 30 seconds, then add the soaked noodles and spring onions. Warm through. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Drizzle in the soy sauce and sesame oil and toss everything together. Divide between warmed bowls and serve. Recipe tips Prepare all of the vegetables and measure everything out in advance, so you can work quickly when adding them to the wok."
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b6097155645e3303caba79e581fc221a0ab93b567d136cc835251f35914b1904
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Bacon and white bean stew recipe
An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_white_bean_68475_16x9.jpg Miguel's quick budget bean stew is creamy, salty and hearty. It's also really flexible, so if you want to switch the beans or vegetables, feel free. 2 tbsp olive oil2 medium onions, thinly sliced8–12 rashers smoked streaky bacon (about 180g/6oz), cut into 2cm/¾in pieces4 garlic cloves, thinly sliced2 x 400g tins cannellini beans, drained and rinsed1 chicken stock cube100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage, trimmed and shredded)salt and black pepper 2 tbsp olive oil 2 medium onions, thinly sliced 8–12 rashers smoked streaky bacon (about 180g/6oz), cut into 2cm/¾in pieces 4 garlic cloves, thinly sliced 2 x 400g tins cannellini beans, drained and rinsed 1 chicken stock cube 100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage, trimmed and shredded) salt and black pepper Method Heat the oil in a large saucepan over a medium heat and fry the onion for about 3 minutes or until starting to soften and colour, stirring regularly. Add the bacon and continue to fry for 2 minutes more, or until lightly browned. Scatter over the garlic and fry for 1 minute, stirring regularly.Add the cannellini beans, season with salt and pepper and fry for 2 minutes, stirring. Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally (if using cabbage instead of spinach, add it at this point).Add the spinach and cook for 1–2 minutes or until well wilted, stirring. Season with pepper and serve. Heat the oil in a large saucepan over a medium heat and fry the onion for about 3 minutes or until starting to soften and colour, stirring regularly. Add the bacon and continue to fry for 2 minutes more, or until lightly browned. Scatter over the garlic and fry for 1 minute, stirring regularly. Heat the oil in a large saucepan over a medium heat and fry the onion for about 3 minutes or until starting to soften and colour, stirring regularly. Add the bacon and continue to fry for 2 minutes more, or until lightly browned. Scatter over the garlic and fry for 1 minute, stirring regularly. Add the cannellini beans, season with salt and pepper and fry for 2 minutes, stirring. Add the cannellini beans, season with salt and pepper and fry for 2 minutes, stirring. Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally (if using cabbage instead of spinach, add it at this point). Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally (if using cabbage instead of spinach, add it at this point). Add the spinach and cook for 1–2 minutes or until well wilted, stirring. Season with pepper and serve. Add the spinach and cook for 1–2 minutes or until well wilted, stirring. Season with pepper and serve. Recipe tips You can use defrosted frozen spinach in this bean stew, if you have some in the freezer. Any tinned beans will work as a substitute: haricot beans, butterbeans, pinto beans and mixed beans are all really good. You can double the recipe and enjoy leftovers for lunch, too. In November 2023 this recipe was costed at an average of £4.46 (using spinach) and £4.04 (using cabbage) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Bacon and white bean stew recipe",
"content": "An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_white_bean_68475_16x9.jpg Miguel's quick budget bean stew is creamy, salty and hearty. It's also really flexible, so if you want to switch the beans or vegetables, feel free. 2 tbsp olive oil2 medium onions, thinly sliced8–12 rashers smoked streaky bacon (about 180g/6oz), cut into 2cm/¾in pieces4 garlic cloves, thinly sliced2 x 400g tins cannellini beans, drained and rinsed1 chicken stock cube100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage, trimmed and shredded)salt and black pepper 2 tbsp olive oil 2 medium onions, thinly sliced 8–12 rashers smoked streaky bacon (about 180g/6oz), cut into 2cm/¾in pieces 4 garlic cloves, thinly sliced 2 x 400g tins cannellini beans, drained and rinsed 1 chicken stock cube 100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage, trimmed and shredded) salt and black pepper Method Heat the oil in a large saucepan over a medium heat and fry the onion for about 3 minutes or until starting to soften and colour, stirring regularly. Add the bacon and continue to fry for 2 minutes more, or until lightly browned. Scatter over the garlic and fry for 1 minute, stirring regularly.Add the cannellini beans, season with salt and pepper and fry for 2 minutes, stirring. Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally (if using cabbage instead of spinach, add it at this point).Add the spinach and cook for 1–2 minutes or until well wilted, stirring. Season with pepper and serve. Heat the oil in a large saucepan over a medium heat and fry the onion for about 3 minutes or until starting to soften and colour, stirring regularly. Add the bacon and continue to fry for 2 minutes more, or until lightly browned. Scatter over the garlic and fry for 1 minute, stirring regularly. Heat the oil in a large saucepan over a medium heat and fry the onion for about 3 minutes or until starting to soften and colour, stirring regularly. Add the bacon and continue to fry for 2 minutes more, or until lightly browned. Scatter over the garlic and fry for 1 minute, stirring regularly. Add the cannellini beans, season with salt and pepper and fry for 2 minutes, stirring. Add the cannellini beans, season with salt and pepper and fry for 2 minutes, stirring. Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally (if using cabbage instead of spinach, add it at this point). Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally (if using cabbage instead of spinach, add it at this point). Add the spinach and cook for 1–2 minutes or until well wilted, stirring. Season with pepper and serve. Add the spinach and cook for 1–2 minutes or until well wilted, stirring. Season with pepper and serve. Recipe tips You can use defrosted frozen spinach in this bean stew, if you have some in the freezer. Any tinned beans will work as a substitute: haricot beans, butterbeans, pinto beans and mixed beans are all really good. You can double the recipe and enjoy leftovers for lunch, too. In November 2023 this recipe was costed at an average of £4.46 (using spinach) and £4.04 (using cabbage) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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896693072a394a0eb1a7941339a0b7e5032411e7cfa86da668527a854b706c6d
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Chilli bean stir-fry recipe
An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chilli_bean_stir-fry_19412_16x9.jpg Dr Rupy shows us how to make a budget-friendly, nutritious meal for two. This chilli bean stir-fry costs just over £1 per portion and will be on the table in 30 minutes or less. Each serving provides 436 kcal, 19g protein, 58g carbohydrate (of which 16g sugars), 9g fat (of which 1.5g saturates), 20g fibre and 2.5g salt. 1 nest wholewheat noodles (approx. 60g/2¼oz)1 red chilli, roughly chopped20g/¾oz piece fresh root ginger, roughly chopped2 garlic cloves2 tbsp light soy sauce1 tbsp white wine vinegar2 tsp brown sugar1 tsp sesame oil1 tbsp olive oil200g/7oz green beans, trimmed and halved150g/5½oz broccoli, broken into small florets, stalks thinly sliced1 red onion, thinly sliced400g tin black beans, drained 1 nest wholewheat noodles (approx. 60g/2¼oz) 1 red chilli, roughly chopped 20g/¾oz piece fresh root ginger, roughly chopped 2 garlic cloves 2 tbsp light soy sauce 1 tbsp white wine vinegar 2 tsp brown sugar 1 tsp sesame oil 1 tbsp olive oil 200g/7oz green beans, trimmed and halved 150g/5½oz broccoli, broken into small florets, stalks thinly sliced 1 red onion, thinly sliced 400g tin black beans, drained Method Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside.Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar.Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred.Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve. Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside. Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside. Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar. Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar. Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred. Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred. Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve. Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve. Recipe tips Swap the noodles for cooked and cooled brown rice if you prefer.
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"title": "Chilli bean stir-fry recipe",
"content": "An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chilli_bean_stir-fry_19412_16x9.jpg Dr Rupy shows us how to make a budget-friendly, nutritious meal for two. This chilli bean stir-fry costs just over £1 per portion and will be on the table in 30 minutes or less. Each serving provides 436 kcal, 19g protein, 58g carbohydrate (of which 16g sugars), 9g fat (of which 1.5g saturates), 20g fibre and 2.5g salt. 1 nest wholewheat noodles (approx. 60g/2¼oz)1 red chilli, roughly chopped20g/¾oz piece fresh root ginger, roughly chopped2 garlic cloves2 tbsp light soy sauce1 tbsp white wine vinegar2 tsp brown sugar1 tsp sesame oil1 tbsp olive oil200g/7oz green beans, trimmed and halved150g/5½oz broccoli, broken into small florets, stalks thinly sliced1 red onion, thinly sliced400g tin black beans, drained 1 nest wholewheat noodles (approx. 60g/2¼oz) 1 red chilli, roughly chopped 20g/¾oz piece fresh root ginger, roughly chopped 2 garlic cloves 2 tbsp light soy sauce 1 tbsp white wine vinegar 2 tsp brown sugar 1 tsp sesame oil 1 tbsp olive oil 200g/7oz green beans, trimmed and halved 150g/5½oz broccoli, broken into small florets, stalks thinly sliced 1 red onion, thinly sliced 400g tin black beans, drained Method Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside.Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar.Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred.Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve. Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside. Bring a saucepan of water to the boil, add the noodles and cook for 4 minutes or until cooked. Drain, rinse under cold water and set aside. Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar. Put the chilli, ginger and garlic into a jug with the soy sauce, vinegar, sugar and sesame oil. Blend until smooth with a stick blender, then set aside. If you don’t have a stick blender, you can pound the ingredients together with a pestle and mortar. Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred. Heat the olive oil in a wok or large frying pan over a high heat, then add the green beans, broccoli and onion. Stir-fry for 2–3 minutes, until the beans and onions are lightly charred. Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve. Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve. Recipe tips Swap the noodles for cooked and cooled brown rice if you prefer."
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Budget spaghetti carbonara recipe
An average of 3.2 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_carbonara_16890_16x9.jpg Spaghetti carbonara is a crowd-pleaser if ever there was one – eggs, cheese, bacon and pasta. And ready in the time it takes to boil spaghetti. This is designed to be a low cost recipe. 400g/14oz spaghetti 1 tbsp olive oil200g/7oz bacon, cut into thin strips1 garlic clove, peeled and finely chopped 4 egg yolks 50g/1¾oz grated Parmesan or pecorino50ml/1¾fl oz full-fat milk salt and pepper 400g/14oz spaghetti 1 tbsp olive oil 200g/7oz bacon, cut into thin strips 1 garlic clove, peeled and finely chopped 4 egg yolks 50g/1¾oz grated Parmesan or pecorino 50ml/1¾fl oz full-fat milk salt and pepper Method In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions.Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat.In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well.Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water.Serve immediately sprinkled with the remaining cheese. In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions. In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions. Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat. Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat. In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well. In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well. Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water. Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water. Serve immediately sprinkled with the remaining cheese. Serve immediately sprinkled with the remaining cheese.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Budget spaghetti carbonara recipe",
"content": "An average of 3.2 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_carbonara_16890_16x9.jpg Spaghetti carbonara is a crowd-pleaser if ever there was one – eggs, cheese, bacon and pasta. And ready in the time it takes to boil spaghetti. This is designed to be a low cost recipe. 400g/14oz spaghetti 1 tbsp olive oil200g/7oz bacon, cut into thin strips1 garlic clove, peeled and finely chopped 4 egg yolks 50g/1¾oz grated Parmesan or pecorino50ml/1¾fl oz full-fat milk salt and pepper 400g/14oz spaghetti 1 tbsp olive oil 200g/7oz bacon, cut into thin strips 1 garlic clove, peeled and finely chopped 4 egg yolks 50g/1¾oz grated Parmesan or pecorino 50ml/1¾fl oz full-fat milk salt and pepper Method In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions.Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat.In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well.Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water.Serve immediately sprinkled with the remaining cheese. In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions. In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions. Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat. Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the bacon and fry for 2–3 minutes, or until cooked through but not colouring. Add the garlic and cook for a further minute and then remove the pan from the heat. In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well. In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well. Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water. Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water. Serve immediately sprinkled with the remaining cheese. Serve immediately sprinkled with the remaining cheese."
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Slow cooker honey mustard chicken recipe
An average of 4.8 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_honey_95731_16x9.jpg Golden chicken thighs in a creamy mustard and honey sauce makes a great family supper, especially as you prepare it in a slow cooker. It might seem like a lot of mustard but the flavour softens during cooking, leaving just a hint that complements the sweetness of the honey perfectly. Serve with green veg and potatoes or rice. 1 tsp sunflower, vegetable or light olive oil6–8 chicken thighs, with skin and bone-in300ml/10fl oz hot chicken stock, made with 1 stock cube2 tbsp mustard, English, wholegrain or a combination2 tbsp runny honey½ tsp dried mixed herbs4 tbsp double cream1 tbsp cornflour mixed with 1 tbsp cold watersalt and freshly ground black pepper 1 tsp sunflower, vegetable or light olive oil 6–8 chicken thighs, with skin and bone-in 300ml/10fl oz hot chicken stock, made with 1 stock cube 2 tbsp mustard, English, wholegrain or a combination 2 tbsp runny honey ½ tsp dried mixed herbs 4 tbsp double cream 1 tbsp cornflour mixed with 1 tbsp cold water salt and freshly ground black pepper Method Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely colour and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries.While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and cook on high for 3–4 hours.Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover and cook for a further 10 minutes or until the sauce thickens. (If your chicken releases lots of fat into the pot, you may want to spoon a little off before adding the cream.)Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side. Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely colour and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries. Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely colour and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries. While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and cook on high for 3–4 hours. While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and cook on high for 3–4 hours. Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover and cook for a further 10 minutes or until the sauce thickens. (If your chicken releases lots of fat into the pot, you may want to spoon a little off before adding the cream.) Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover and cook for a further 10 minutes or until the sauce thickens. (If your chicken releases lots of fat into the pot, you may want to spoon a little off before adding the cream.) Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side. Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side. Recipe tips This slow cooker recipe cooks best on high for a shorter time but you can also cook on low for 4–6 hours if that suits your timings better, switching to high when you add the cream and cornflour. Pack sizes of chicken thighs vary, but you should aim for one large chicken thigh, or quarter, or two smaller thighs per person. If you end up with an uneven number, don’t worry too much, the chicken is so tender that it can be pulled off the bone and divided very easily. Any mustard works for this recipe, but I like to use 1 tbsp each of English mustard and wholegrain mustard if I have both handy.
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"title": "Slow cooker honey mustard chicken recipe",
"content": "An average of 4.8 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_honey_95731_16x9.jpg Golden chicken thighs in a creamy mustard and honey sauce makes a great family supper, especially as you prepare it in a slow cooker. It might seem like a lot of mustard but the flavour softens during cooking, leaving just a hint that complements the sweetness of the honey perfectly. Serve with green veg and potatoes or rice. 1 tsp sunflower, vegetable or light olive oil6–8 chicken thighs, with skin and bone-in300ml/10fl oz hot chicken stock, made with 1 stock cube2 tbsp mustard, English, wholegrain or a combination2 tbsp runny honey½ tsp dried mixed herbs4 tbsp double cream1 tbsp cornflour mixed with 1 tbsp cold watersalt and freshly ground black pepper 1 tsp sunflower, vegetable or light olive oil 6–8 chicken thighs, with skin and bone-in 300ml/10fl oz hot chicken stock, made with 1 stock cube 2 tbsp mustard, English, wholegrain or a combination 2 tbsp runny honey ½ tsp dried mixed herbs 4 tbsp double cream 1 tbsp cornflour mixed with 1 tbsp cold water salt and freshly ground black pepper Method Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely colour and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries.While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and cook on high for 3–4 hours.Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover and cook for a further 10 minutes or until the sauce thickens. (If your chicken releases lots of fat into the pot, you may want to spoon a little off before adding the cream.)Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side. Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely colour and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries. Heat the oil in a large non-stick frying pan over a medium-high heat. Season the chicken thighs on all sides with salt and freshly ground black pepper. Fry the chicken thighs, skin-side down, for 3–5 minutes or until crisp and golden. Turn and cook on the other side for 2 minutes. Frying the chicken will give it a lovely colour and render out some of the fat that sits just below the skin, but take care as it can spit a little as it fries. While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and cook on high for 3–4 hours. While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and cook on high for 3–4 hours. Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover and cook for a further 10 minutes or until the sauce thickens. (If your chicken releases lots of fat into the pot, you may want to spoon a little off before adding the cream.) Once the chicken is cooked, gently stir in the cream and cornflour mixture, cover and cook for a further 10 minutes or until the sauce thickens. (If your chicken releases lots of fat into the pot, you may want to spoon a little off before adding the cream.) Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side. Serve the chicken hot with the sauce and lots of freshly cooked vegetables, with potatoes or rice on the side. Recipe tips This slow cooker recipe cooks best on high for a shorter time but you can also cook on low for 4–6 hours if that suits your timings better, switching to high when you add the cream and cornflour. Pack sizes of chicken thighs vary, but you should aim for one large chicken thigh, or quarter, or two smaller thighs per person. If you end up with an uneven number, don’t worry too much, the chicken is so tender that it can be pulled off the bone and divided very easily. Any mustard works for this recipe, but I like to use 1 tbsp each of English mustard and wholegrain mustard if I have both handy."
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Cauliflower, potato and peas sabji recipe
An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_potato_and_72623_16x9.jpg A quick and easy vegetable curry suitable for vegetarians and vegans. A great one if you are watching the pennies as it's quick and cheap to make with no fancy equipment required. Eat on its own or with rice. 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces4 tbsp vegetable oil or sunflower oil1 tsp cumin seeds 1 medium onion, finely chopped2 garlic cloves, finely chopped1 tsp garam masala1 tsp ground turmeric1 tsp dried chilli flakes1 tsp salt1 small cauliflower (about 750g/1lb 10oz), cut into small florets150g/5½oz frozen peas 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces 4 tbsp vegetable oil or sunflower oil 1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 tsp garam masala 1 tsp ground turmeric 1 tsp dried chilli flakes 1 tsp salt 1 small cauliflower (about 750g/1lb 10oz), cut into small florets 150g/5½oz frozen peas Method Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside.Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally.Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally. Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Recipe tips In November 2023 this recipe was costed at an average of £4.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Cauliflower, potato and peas sabji recipe",
"content": "An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_potato_and_72623_16x9.jpg A quick and easy vegetable curry suitable for vegetarians and vegans. A great one if you are watching the pennies as it's quick and cheap to make with no fancy equipment required. Eat on its own or with rice. 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces4 tbsp vegetable oil or sunflower oil1 tsp cumin seeds 1 medium onion, finely chopped2 garlic cloves, finely chopped1 tsp garam masala1 tsp ground turmeric1 tsp dried chilli flakes1 tsp salt1 small cauliflower (about 750g/1lb 10oz), cut into small florets150g/5½oz frozen peas 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces 4 tbsp vegetable oil or sunflower oil 1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 tsp garam masala 1 tsp ground turmeric 1 tsp dried chilli flakes 1 tsp salt 1 small cauliflower (about 750g/1lb 10oz), cut into small florets 150g/5½oz frozen peas Method Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside.Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally.Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally. Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Recipe tips In November 2023 this recipe was costed at an average of £4.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Dirty rice recipe
An average of 4.1 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_rice_55236_16x9.jpg It's not quite a one pot but this easy rice recipe has most of the advantages of one. The beef and Cajun seasoning make sure it's packed with flavour and there's plenty of mixed veg in there to keep everyone healthy. 1 tbsp vegetable oil2 medium onions, finely chopped500g/1lb 2oz beef mince2 tbsp Cajun seasoning 1 beef stock cube450g/1lb rice of your choice (we used long grain)400g/14oz frozen mixed vegetables6 spring onions, slicedsalt and black pepper 1 tbsp vegetable oil 2 medium onions, finely chopped 500g/1lb 2oz beef mince 2 tbsp Cajun seasoning 1 beef stock cube 450g/1lb rice of your choice (we used long grain) 400g/14oz frozen mixed vegetables 6 spring onions, sliced salt and black pepper Method Heat the oil in a large deep frying pan or a large saucepan over a medium-high heat and fry the onion and mince together until lightly browned, stirring regularly to break up the mince as it cooks.Sprinkle over the Cajun seasoning and stir through the mince and onions. Crumble over the stock cube and add 200ml/7fl oz water. Bring to a gentle simmer, cover the pan with a lid and cook 15 minutes, stirring occasionally and adding a little extra water if needed.While the mince is simmering, cook the rice in a large saucepan of boiling water for 10–12 minutes, or according to the pack instructions, until tender.Add the frozen vegetables to the mince mixture and stir through. Cook for a further 5 minutes, or until hot throughout, stirring occasionally.Drain the cooked rice and return to the pan. Add the mince, vegetables and spring onions and toss together well. Season to taste with salt and pepper and serve. Heat the oil in a large deep frying pan or a large saucepan over a medium-high heat and fry the onion and mince together until lightly browned, stirring regularly to break up the mince as it cooks. Heat the oil in a large deep frying pan or a large saucepan over a medium-high heat and fry the onion and mince together until lightly browned, stirring regularly to break up the mince as it cooks. Sprinkle over the Cajun seasoning and stir through the mince and onions. Crumble over the stock cube and add 200ml/7fl oz water. Bring to a gentle simmer, cover the pan with a lid and cook 15 minutes, stirring occasionally and adding a little extra water if needed. Sprinkle over the Cajun seasoning and stir through the mince and onions. Crumble over the stock cube and add 200ml/7fl oz water. Bring to a gentle simmer, cover the pan with a lid and cook 15 minutes, stirring occasionally and adding a little extra water if needed. While the mince is simmering, cook the rice in a large saucepan of boiling water for 10–12 minutes, or according to the pack instructions, until tender. While the mince is simmering, cook the rice in a large saucepan of boiling water for 10–12 minutes, or according to the pack instructions, until tender. Add the frozen vegetables to the mince mixture and stir through. Cook for a further 5 minutes, or until hot throughout, stirring occasionally. Add the frozen vegetables to the mince mixture and stir through. Cook for a further 5 minutes, or until hot throughout, stirring occasionally. Drain the cooked rice and return to the pan. Add the mince, vegetables and spring onions and toss together well. Season to taste with salt and pepper and serve. Drain the cooked rice and return to the pan. Add the mince, vegetables and spring onions and toss together well. Season to taste with salt and pepper and serve. Recipe tips In September 2023 this recipe was costed at an average of £5.44 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"content": "An average of 4.1 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_rice_55236_16x9.jpg It's not quite a one pot but this easy rice recipe has most of the advantages of one. The beef and Cajun seasoning make sure it's packed with flavour and there's plenty of mixed veg in there to keep everyone healthy. 1 tbsp vegetable oil2 medium onions, finely chopped500g/1lb 2oz beef mince2 tbsp Cajun seasoning 1 beef stock cube450g/1lb rice of your choice (we used long grain)400g/14oz frozen mixed vegetables6 spring onions, slicedsalt and black pepper 1 tbsp vegetable oil 2 medium onions, finely chopped 500g/1lb 2oz beef mince 2 tbsp Cajun seasoning 1 beef stock cube 450g/1lb rice of your choice (we used long grain) 400g/14oz frozen mixed vegetables 6 spring onions, sliced salt and black pepper Method Heat the oil in a large deep frying pan or a large saucepan over a medium-high heat and fry the onion and mince together until lightly browned, stirring regularly to break up the mince as it cooks.Sprinkle over the Cajun seasoning and stir through the mince and onions. Crumble over the stock cube and add 200ml/7fl oz water. Bring to a gentle simmer, cover the pan with a lid and cook 15 minutes, stirring occasionally and adding a little extra water if needed.While the mince is simmering, cook the rice in a large saucepan of boiling water for 10–12 minutes, or according to the pack instructions, until tender.Add the frozen vegetables to the mince mixture and stir through. Cook for a further 5 minutes, or until hot throughout, stirring occasionally.Drain the cooked rice and return to the pan. Add the mince, vegetables and spring onions and toss together well. Season to taste with salt and pepper and serve. Heat the oil in a large deep frying pan or a large saucepan over a medium-high heat and fry the onion and mince together until lightly browned, stirring regularly to break up the mince as it cooks. Heat the oil in a large deep frying pan or a large saucepan over a medium-high heat and fry the onion and mince together until lightly browned, stirring regularly to break up the mince as it cooks. Sprinkle over the Cajun seasoning and stir through the mince and onions. Crumble over the stock cube and add 200ml/7fl oz water. Bring to a gentle simmer, cover the pan with a lid and cook 15 minutes, stirring occasionally and adding a little extra water if needed. Sprinkle over the Cajun seasoning and stir through the mince and onions. Crumble over the stock cube and add 200ml/7fl oz water. Bring to a gentle simmer, cover the pan with a lid and cook 15 minutes, stirring occasionally and adding a little extra water if needed. While the mince is simmering, cook the rice in a large saucepan of boiling water for 10–12 minutes, or according to the pack instructions, until tender. While the mince is simmering, cook the rice in a large saucepan of boiling water for 10–12 minutes, or according to the pack instructions, until tender. Add the frozen vegetables to the mince mixture and stir through. Cook for a further 5 minutes, or until hot throughout, stirring occasionally. Add the frozen vegetables to the mince mixture and stir through. Cook for a further 5 minutes, or until hot throughout, stirring occasionally. Drain the cooked rice and return to the pan. Add the mince, vegetables and spring onions and toss together well. Season to taste with salt and pepper and serve. Drain the cooked rice and return to the pan. Add the mince, vegetables and spring onions and toss together well. Season to taste with salt and pepper and serve. Recipe tips In September 2023 this recipe was costed at an average of £5.44 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Aubergine and mozzarella bake recipe
An average of 4.5 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_mozzarella_51464_16x9.jpg A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. Serve with crusty bread. This is designed to be a low cost recipe. 3 tbsp olive oil 1 onion, finely chopped3 garlic cloves, crushed 2 x 400g/14oz tins chopped tomatoes salt and pepper2 medium to large aubergines1 ball mozzarella, drained and torn into pieces 3 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 2 x 400g/14oz tins chopped tomatoes salt and pepper 2 medium to large aubergines 1 ball mozzarella, drained and torn into pieces Method Preheat the oven to 200C/400F/Gas 6.Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes.Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome.Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes. Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked. Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Recipe tips In September 2023 this recipe was costed at an average of £3.76 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Aubergine and mozzarella bake recipe",
"content": "An average of 4.5 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_mozzarella_51464_16x9.jpg A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. Serve with crusty bread. This is designed to be a low cost recipe. 3 tbsp olive oil 1 onion, finely chopped3 garlic cloves, crushed 2 x 400g/14oz tins chopped tomatoes salt and pepper2 medium to large aubergines1 ball mozzarella, drained and torn into pieces 3 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 2 x 400g/14oz tins chopped tomatoes salt and pepper 2 medium to large aubergines 1 ball mozzarella, drained and torn into pieces Method Preheat the oven to 200C/400F/Gas 6.Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes.Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome.Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes. Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome. Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked. Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices. Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top. Recipe tips In September 2023 this recipe was costed at an average of £3.76 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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One-pan mushroom and leek orzo recipe
An average of 4.2 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_mushroom_and_04696_16x9.jpg Orzo makes a quick alternative to risotto, no stirring for half an hour! The starch from the pasta makes a creamy sauce without the cream. Orzo is also great to use in a vegetable soup. 2 tbsp olive oil, plus 1 tbsp extra to serve250–300g/9–10½oz mushrooms, sliced2 medium leeks, trimmed and thinly sliced400g/14oz orzo pasta1 vegetable or chicken stock cubesalt and black pepper 2 tbsp olive oil, plus 1 tbsp extra to serve 250–300g/9–10½oz mushrooms, sliced 2 medium leeks, trimmed and thinly sliced 400g/14oz orzo pasta 1 vegetable or chicken stock cube salt and black pepper Method Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube.Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Recipe tips Any mushrooms are good in this recipe. Chestnut mushrooms work really well, but buying loose button mushrooms can often be cheaper. If orzo is out of your budget, or just not in the cupboard, you can use broken up spaghetti in its place. A grating of cheddar or some leftover roast chicken wouldn't be out of place in this recipe either! In November 2023 this recipe was costed at an average of £3.28 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "One-pan mushroom and leek orzo recipe",
"content": "An average of 4.2 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_mushroom_and_04696_16x9.jpg Orzo makes a quick alternative to risotto, no stirring for half an hour! The starch from the pasta makes a creamy sauce without the cream. Orzo is also great to use in a vegetable soup. 2 tbsp olive oil, plus 1 tbsp extra to serve250–300g/9–10½oz mushrooms, sliced2 medium leeks, trimmed and thinly sliced400g/14oz orzo pasta1 vegetable or chicken stock cubesalt and black pepper 2 tbsp olive oil, plus 1 tbsp extra to serve 250–300g/9–10½oz mushrooms, sliced 2 medium leeks, trimmed and thinly sliced 400g/14oz orzo pasta 1 vegetable or chicken stock cube salt and black pepper Method Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube.Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube. Add the orzo and cook for a few seconds more, then stir in 1.2litre/2 pints water and crumble in the stock cube. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Bring the liquid to the boil and cook for about 12 minutes, or until the orzo is soft and the sauce is thick and glossy, similar to a risotto. Stir regularly, especially towards the end of the cooking time, as the orzo can begin to stick, and add a splash more water if needed until the right consistency is reached. Serve topped with the extra olive oil and a sprinkle of pepper. Recipe tips Any mushrooms are good in this recipe. Chestnut mushrooms work really well, but buying loose button mushrooms can often be cheaper. If orzo is out of your budget, or just not in the cupboard, you can use broken up spaghetti in its place. A grating of cheddar or some leftover roast chicken wouldn't be out of place in this recipe either! In November 2023 this recipe was costed at an average of £3.28 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Budget beans pulao recipe
An average of 2.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beans_pulao_76144_16x9.jpg Beans pulao is a vegan one-pot rice dish that's cheap, healthy and oh-so-simple to make. 2 tbsp vegetable or sunflower oil1 tsp cumin seeds1 onion, thinly sliced2 x 400g tins mixed beans in water, drained and rinsed½–1 tsp dried chilli flakes1 tsp ground cumin ½ tsp salt300g/10½oz long-grain rice900ml/1½pints boiling waterhandful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish 2 tbsp vegetable or sunflower oil 1 tsp cumin seeds 1 onion, thinly sliced 2 x 400g tins mixed beans in water, drained and rinsed ½–1 tsp dried chilli flakes 1 tsp ground cumin ½ tsp salt 300g/10½oz long-grain rice 900ml/1½pints boiling water handful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish Method Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water.Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water. Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Recipe tips In September 2023 this recipe was costed at an average of £2.56 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Budget beans pulao recipe",
"content": "An average of 2.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beans_pulao_76144_16x9.jpg Beans pulao is a vegan one-pot rice dish that's cheap, healthy and oh-so-simple to make. 2 tbsp vegetable or sunflower oil1 tsp cumin seeds1 onion, thinly sliced2 x 400g tins mixed beans in water, drained and rinsed½–1 tsp dried chilli flakes1 tsp ground cumin ½ tsp salt300g/10½oz long-grain rice900ml/1½pints boiling waterhandful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish 2 tbsp vegetable or sunflower oil 1 tsp cumin seeds 1 onion, thinly sliced 2 x 400g tins mixed beans in water, drained and rinsed ½–1 tsp dried chilli flakes 1 tsp ground cumin ½ tsp salt 300g/10½oz long-grain rice 900ml/1½pints boiling water handful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish Method Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water.Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5 minutes over a medium heat until softened. Add the beans and cook for a couple of minutes. Stir in the salt and remaining spices and cook for a few seconds then add the rice and water. Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Bring to a boil, cover (either with a lid or kitchen foil) and cook over a low heat for 15 minutes or until the rice is tender, stirring occasionally. Add the chopped herbs after the rice has been cooking for 10 minutes. Add more water, if needed, until the rice is cooked. Stir the rice and serve topped with the reserved herbs. Recipe tips In September 2023 this recipe was costed at an average of £2.56 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Budget chilli con carne recipe
An average of 4.4 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_con_carne_with_75631_16x9.jpg A cheap and cheerful chilli con carne recipe that's not just a student staple, it's great for families, too. This is designed to be a low cost recipe. This chilli can be made in advance and frozen, just leave to cool completely and pop in a freezer-proof container. It will keep in the freezer for up to 2 months. 1 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 250g/9oz beef mince ½ -1 tsp chilli flakes, to taste 400g tin chopped tomatoes500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine) ½ tsp dried mixed herbs 2 x 400g tins red kidney beans, drained and rinsed200g/7oz long grain rice 200g/7oz natural yoghurtsalt and pepper 1 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 250g/9oz beef mince ½ -1 tsp chilli flakes, to taste 400g tin chopped tomatoes 500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine) ½ tsp dried mixed herbs 2 x 400g tins red kidney beans, drained and rinsed 200g/7oz long grain rice 200g/7oz natural yoghurt salt and pepper Method Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes.Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.Meanwhile, cook the rice according to the packet instructions.Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes. Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes. Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer. Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer. Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary. Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Recipe tips In November 2023 this recipe was costed at an average of £3.90 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Budget chilli con carne recipe",
"content": "An average of 4.4 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_con_carne_with_75631_16x9.jpg A cheap and cheerful chilli con carne recipe that's not just a student staple, it's great for families, too. This is designed to be a low cost recipe. This chilli can be made in advance and frozen, just leave to cool completely and pop in a freezer-proof container. It will keep in the freezer for up to 2 months. 1 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 250g/9oz beef mince ½ -1 tsp chilli flakes, to taste 400g tin chopped tomatoes500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine) ½ tsp dried mixed herbs 2 x 400g tins red kidney beans, drained and rinsed200g/7oz long grain rice 200g/7oz natural yoghurtsalt and pepper 1 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 250g/9oz beef mince ½ -1 tsp chilli flakes, to taste 400g tin chopped tomatoes 500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine) ½ tsp dried mixed herbs 2 x 400g tins red kidney beans, drained and rinsed 200g/7oz long grain rice 200g/7oz natural yoghurt salt and pepper Method Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes.Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer.Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary.Meanwhile, cook the rice according to the packet instructions.Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes. Heat a large saucepan over a medium heat. Add the olive oil and, once hot, fry the onion with a pinch of salt for 5 minutes, or until soft and translucent. Once soft, add the garlic and cook for 2 minutes. Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer. Add the mince, along with a good pinch of salt and pepper. Mix well and cook for 5-6 minutes, or until there are no raw bits of meat. Add the chilli flakes, tomatoes, stock and dried mixed herbs. Stir to mix well and bring to a simmer. Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary. Pour in the drained kidney beans and simmer gently for 30 minutes, or until the chilli con carne is thickened and rich. Taste and adjust the seasoning as necessary. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Serve the chilli con carne on top of the rice with a spoonful or two of yoghurt on top of each portion. Recipe tips In November 2023 this recipe was costed at an average of £3.90 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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b335c2625ea06d1a794a65753abfe9a7f545104ddfb24fdd7b32a0ff1811944d
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Roast vegetable hummus recipe
Roast vegetable hummus with zhoug An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_vegetable_hummus_09231_16x9.jpg This roast vegetable hummus is flavoured with cumin and topped with a zesty zhoug, more roasted vegetables and served with baked chapatis. This easy meal for two costs just over £1 per portion. Each serving provides 531 kcal, 21g protein, 59g carbohydrate (of which 15g sugars), 19g fat (of which 2.5g saturates), 20g fibre and 1g salt. ½ butternut squash, deseeded and roughly chopped, seeds reserved1 red onion, cut into wedges1 red pepper, deseeded and cut into chunks2 x 400g tins chickpeas, drainedolive oil½ lemon, juice only1 garlic clove, crushedpinch ground cuminsalt and freshly ground black pepper ½ butternut squash, deseeded and roughly chopped, seeds reserved 1 red onion, cut into wedges 1 red pepper, deseeded and cut into chunks 2 x 400g tins chickpeas, drained olive oil ½ lemon, juice only 1 garlic clove, crushed pinch ground cumin salt and freshly ground black pepper 1 garlic clove½ lemon, juice only½ tsp ground cuminpinch chilli flakes30g/1oz bunch fresh coriander, roughly chopped 1 garlic clove ½ lemon, juice only ½ tsp ground cumin pinch chilli flakes 30g/1oz bunch fresh coriander, roughly chopped Baked chapatis, optional Baked chapatis, optional Method Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up.Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through.Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée.To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads.
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"title": "Roast vegetable hummus recipe",
"content": "Roast vegetable hummus with zhoug An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_vegetable_hummus_09231_16x9.jpg This roast vegetable hummus is flavoured with cumin and topped with a zesty zhoug, more roasted vegetables and served with baked chapatis. This easy meal for two costs just over £1 per portion. Each serving provides 531 kcal, 21g protein, 59g carbohydrate (of which 15g sugars), 19g fat (of which 2.5g saturates), 20g fibre and 1g salt. ½ butternut squash, deseeded and roughly chopped, seeds reserved1 red onion, cut into wedges1 red pepper, deseeded and cut into chunks2 x 400g tins chickpeas, drainedolive oil½ lemon, juice only1 garlic clove, crushedpinch ground cuminsalt and freshly ground black pepper ½ butternut squash, deseeded and roughly chopped, seeds reserved 1 red onion, cut into wedges 1 red pepper, deseeded and cut into chunks 2 x 400g tins chickpeas, drained olive oil ½ lemon, juice only 1 garlic clove, crushed pinch ground cumin salt and freshly ground black pepper 1 garlic clove½ lemon, juice only½ tsp ground cuminpinch chilli flakes30g/1oz bunch fresh coriander, roughly chopped 1 garlic clove ½ lemon, juice only ½ tsp ground cumin pinch chilli flakes 30g/1oz bunch fresh coriander, roughly chopped Baked chapatis, optional Baked chapatis, optional Method Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up.Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through.Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée.To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 200C/180C Fan/Gas 6 and put a roasting tin on the middle shelf to heat up. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through. Put the butternut squash, red onion and pepper in a large bowl, along with the butternut squash seeds and half a tin of the chickpeas. Drizzle over some oil, season with salt and pepper and toss everything together. Tip into the preheated roasting tin and shake into an even layer. Roast for 50 minutes, giving everything a stir halfway through. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée. Meanwhile, to make the zhoug, put all the ingredients into a jug and add a splash of olive oil and a pinch of salt and pepper. Use a stick blender to blend to a smooth purée. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. To make the hummus, scoop out about 2 tablespoons of the roasted squash, red onion and red pepper and put them into a bowl or large jug. Add the remaining chickpeas, lemon juice, garlic and cumin. Season with salt and pepper, then use a stick blender to blend to a smooth purée, adding a splash of water to loosen if needed. You could also do this in a blender. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads. Spoon the hummus onto a plate, top with the remaining roast vegetable mixture, then the zhoug. Serve with baked chapatis or flatbreads."
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cade7595cefde059d7f2895776f453e4f323541cc5d6a990cfb8248324d5b3ad
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Falafel recipe
An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_falafels_with_30527_16x9.jpg You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our easy chickpea stew recipe and easy hummus recipe for more ways to zhuzh up that tin! 400g/14oz tin chickpeas 2 spring onions, finely chopped 1 tsp ground cumin1 lemon, zest only2 dessertspoons plain flour½ tsp salt freshly ground black pepper4 tsp olive oil 400g/14oz tin chickpeas 2 spring onions, finely chopped 1 tsp ground cumin 1 lemon, zest only 2 dessertspoons plain flour ½ tsp salt freshly ground black pepper 4 tsp olive oil 3 tbsp olive oil 1 lemon, juice only½ cucumber, peeled and thinly sliced 2 tomatoes, roughly chopped1 round lettuce, washed, leaves torn 3 tbsp olive oil 1 lemon, juice only ½ cucumber, peeled and thinly sliced 2 tomatoes, roughly chopped 1 round lettuce, washed, leaves torn 4 pitta breads plain yoghurtchilli saucehummus 4 pitta breads plain yoghurt chilli sauce hummus Method Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.)Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.Using your hands, form the mixture into eight equal-sized balls and flatten slightly.Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides.Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well.Lightly toast the pitta breads then carefully slice open along one side using a sharp knife. When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.) Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.) Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon. Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon. Using your hands, form the mixture into eight equal-sized balls and flatten slightly. Using your hands, form the mixture into eight equal-sized balls and flatten slightly. Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides. Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides. Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well. Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well. Lightly toast the pitta breads then carefully slice open along one side using a sharp knife. Lightly toast the pitta breads then carefully slice open along one side using a sharp knife. When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside. When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside.
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"title": "Falafel recipe",
"content": "An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_falafels_with_30527_16x9.jpg You can make these easy falafels in minutes for a delicious quick dinner. Top with chilli sauce, yoghurt, pickles or hummus to customise. It's a simplified falafel recipe for those on a budget with limited kit – it's so much cheaper than buying ready-made. See also our easy chickpea stew recipe and easy hummus recipe for more ways to zhuzh up that tin! 400g/14oz tin chickpeas 2 spring onions, finely chopped 1 tsp ground cumin1 lemon, zest only2 dessertspoons plain flour½ tsp salt freshly ground black pepper4 tsp olive oil 400g/14oz tin chickpeas 2 spring onions, finely chopped 1 tsp ground cumin 1 lemon, zest only 2 dessertspoons plain flour ½ tsp salt freshly ground black pepper 4 tsp olive oil 3 tbsp olive oil 1 lemon, juice only½ cucumber, peeled and thinly sliced 2 tomatoes, roughly chopped1 round lettuce, washed, leaves torn 3 tbsp olive oil 1 lemon, juice only ½ cucumber, peeled and thinly sliced 2 tomatoes, roughly chopped 1 round lettuce, washed, leaves torn 4 pitta breads plain yoghurtchilli saucehummus 4 pitta breads plain yoghurt chilli sauce hummus Method Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.)Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.Using your hands, form the mixture into eight equal-sized balls and flatten slightly.Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides.Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well.Lightly toast the pitta breads then carefully slice open along one side using a sharp knife. When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.) Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. (If you have a non-stick pan, use a plastic masher to protect the coating.) Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon. Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon. Using your hands, form the mixture into eight equal-sized balls and flatten slightly. Using your hands, form the mixture into eight equal-sized balls and flatten slightly. Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides. Add 2 teaspoons of the oil to a frying pan over a low heat. Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides. Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well. Meanwhile put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl, add a pinch of salt and pepper and using a fork whisk together with the olive oil to make a dressing. Pour over the salad and mix well. Lightly toast the pitta breads then carefully slice open along one side using a sharp knife. Lightly toast the pitta breads then carefully slice open along one side using a sharp knife. When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside. When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the remaining lemon half. Add a spoonful of yoghurt, chilli sauce or hummus (or a bit of all three!) Serve with the remaining salad alongside."
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Teriyaki tofu with root vegetable salad recipe
An average of 4.3 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/teriyaki_root_vegetable_15473_16x9.jpg Dr Rupy’s winter salad is full of seasonal vegetables and crispy tofu with a sticky, sweet teriyaki dressing. This simple supper costs just over £1 per portion. Each serving provides 503 kcal, 20g protein, 47g carbohydrate (of which 32g sugars), 22g fat (of which 3.5g saturates), 18g fibre and 5g salt. 60ml/2¼fl oz dark soy sauce2 tbsp honey 1 tbsp sesame oil1 tbsp rice vinegar or white wine vinegar1 tsp cornflour2 garlic cloves, crushed 60ml/2¼fl oz dark soy sauce 2 tbsp honey 1 tbsp sesame oil 1 tbsp rice vinegar or white wine vinegar 1 tsp cornflour 2 garlic cloves, crushed 200g/7oz firm tofu, cut into 2cm/¾in cubes and patted dry with kitchen paper1 tbsp olive oil1 tbsp cornflour300g/10½oz celeriac, julienned2 carrots, julienned1 parsnip, julienned100g/3½oz kale, stems removed and leaves tornpinch sesame seedssalt 200g/7oz firm tofu, cut into 2cm/¾in cubes and patted dry with kitchen paper 1 tbsp olive oil 1 tbsp cornflour 300g/10½oz celeriac, julienned 2 carrots, julienned 1 parsnip, julienned 100g/3½oz kale, stems removed and leaves torn pinch sesame seeds salt Method Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions)To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool.Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking.Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat.Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions) Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions) To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool. To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool. Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking. Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking. Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat. Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds. Recipe tips Use a julienne peeler to shred the vegetables. They are relatively cheap and make prepping salads like this really easy. If you don't have one you can grate the vegetables. Plan ahead and prepare the tofu the night before. Cut into cubes, pat dry, then sandwich between a few sheets of kitchen paper. Weigh down with a plate on top and chill overnight. The more moisture you can remove in advance, the crispier the tofu will be. You can cook the tofu in an air fryer. Just coat in cornflour then drizzle or spray with oil and air fry for 10 minutes at 180C. Any leftover dressing will keep for up to a week in an airtight container in the fridge.
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"title": "Teriyaki tofu with root vegetable salad recipe",
"content": "An average of 4.3 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/teriyaki_root_vegetable_15473_16x9.jpg Dr Rupy’s winter salad is full of seasonal vegetables and crispy tofu with a sticky, sweet teriyaki dressing. This simple supper costs just over £1 per portion. Each serving provides 503 kcal, 20g protein, 47g carbohydrate (of which 32g sugars), 22g fat (of which 3.5g saturates), 18g fibre and 5g salt. 60ml/2¼fl oz dark soy sauce2 tbsp honey 1 tbsp sesame oil1 tbsp rice vinegar or white wine vinegar1 tsp cornflour2 garlic cloves, crushed 60ml/2¼fl oz dark soy sauce 2 tbsp honey 1 tbsp sesame oil 1 tbsp rice vinegar or white wine vinegar 1 tsp cornflour 2 garlic cloves, crushed 200g/7oz firm tofu, cut into 2cm/¾in cubes and patted dry with kitchen paper1 tbsp olive oil1 tbsp cornflour300g/10½oz celeriac, julienned2 carrots, julienned1 parsnip, julienned100g/3½oz kale, stems removed and leaves tornpinch sesame seedssalt 200g/7oz firm tofu, cut into 2cm/¾in cubes and patted dry with kitchen paper 1 tbsp olive oil 1 tbsp cornflour 300g/10½oz celeriac, julienned 2 carrots, julienned 1 parsnip, julienned 100g/3½oz kale, stems removed and leaves torn pinch sesame seeds salt Method Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions)To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool.Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking.Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat.Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions) Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions) To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool. To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool. Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking. Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil. Stir to coat. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray. Roast for 25 minutes, turning halfway through cooking. Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat. Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds. Recipe tips Use a julienne peeler to shred the vegetables. They are relatively cheap and make prepping salads like this really easy. If you don't have one you can grate the vegetables. Plan ahead and prepare the tofu the night before. Cut into cubes, pat dry, then sandwich between a few sheets of kitchen paper. Weigh down with a plate on top and chill overnight. The more moisture you can remove in advance, the crispier the tofu will be. You can cook the tofu in an air fryer. Just coat in cornflour then drizzle or spray with oil and air fry for 10 minutes at 180C. Any leftover dressing will keep for up to a week in an airtight container in the fridge."
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df813bfbb06cc7ff7e26caedc9876162e01b8e6d92bf28d7105843f54368854e
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Vegetarian bolognese recipe
An average of 4.1 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puy_lentil_bolognaise_40407_16x9.jpg This delicious recipe for vegetarian bolognese sauce with lentils from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne. Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt. 2 tsp olive oil2 large onions, chopped3 carrots, chopped2 stems celery, chopped2 tsp fresh thyme leaves, or 1 tsp dried thyme2 garlic cloves, finely chopped 2 tbsp tomato purée500g/1lb 2oz Puy lentils, rinsed and drained1 x 400g tin tomatoes1½ litres/2½ pints vegetable stock1 tbsp balsamic vinegar300g/10½oz dried pastavegetarian cheese, to servegreen salad, to servesea salt and freshly ground black pepper 2 tsp olive oil 2 large onions, chopped 3 carrots, chopped 2 stems celery, chopped 2 tsp fresh thyme leaves, or 1 tsp dried thyme 2 garlic cloves, finely chopped 2 tbsp tomato purée 500g/1lb 2oz Puy lentils, rinsed and drained 1 x 400g tin tomatoes 1½ litres/2½ pints vegetable stock 1 tbsp balsamic vinegar 300g/10½oz dried pasta vegetarian cheese, to serve green salad, to serve sea salt and freshly ground black pepper Method Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.)Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water. You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.) You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the "tips" section for ideas.) Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Recipe tips Use the extra lentil bolognese to make another meal. Try one of these: Serve with a jacket potato and a dollop of cream cheese: Add chilli sauce and tinned kidney beans to make a chilli and serve with rice: Layer up between sheets of lasagne pasta and a bechamel sauce to make a lasagne: Top the lentil bolognese with a layer of mashed potato and a grating of cheese to make a Cumberland pie.
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"title": "Vegetarian bolognese recipe",
"content": "An average of 4.1 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puy_lentil_bolognaise_40407_16x9.jpg This delicious recipe for vegetarian bolognese sauce with lentils from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne. Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt. 2 tsp olive oil2 large onions, chopped3 carrots, chopped2 stems celery, chopped2 tsp fresh thyme leaves, or 1 tsp dried thyme2 garlic cloves, finely chopped 2 tbsp tomato purée500g/1lb 2oz Puy lentils, rinsed and drained1 x 400g tin tomatoes1½ litres/2½ pints vegetable stock1 tbsp balsamic vinegar300g/10½oz dried pastavegetarian cheese, to servegreen salad, to servesea salt and freshly ground black pepper 2 tsp olive oil 2 large onions, chopped 3 carrots, chopped 2 stems celery, chopped 2 tsp fresh thyme leaves, or 1 tsp dried thyme 2 garlic cloves, finely chopped 2 tbsp tomato purée 500g/1lb 2oz Puy lentils, rinsed and drained 1 x 400g tin tomatoes 1½ litres/2½ pints vegetable stock 1 tbsp balsamic vinegar 300g/10½oz dried pasta vegetarian cheese, to serve green salad, to serve sea salt and freshly ground black pepper Method Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water.You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the \"tips\" section for ideas.)Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water. When the sauce has only 15 minutes left to cook, bring a large saucepan of salted water to the boil. Add the pasta and cook to al dente according to packet instructions, then drain, reserving some of the cooking water. You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the \"tips\" section for ideas.) You have enough sauce to serve 8 people. To serve 4, set aside half the sauce at this point. (See the \"tips\" section for ideas.) Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Tip the drained pasta into the sauté pan with the sauce and mix well, adding the reserved pasta water if necessary to coat all the pasta in sauce. Serve straightaway with a green salad and a grating of cheese. Recipe tips Use the extra lentil bolognese to make another meal. Try one of these: Serve with a jacket potato and a dollop of cream cheese: Add chilli sauce and tinned kidney beans to make a chilli and serve with rice: Layer up between sheets of lasagne pasta and a bechamel sauce to make a lasagne: Top the lentil bolognese with a layer of mashed potato and a grating of cheese to make a Cumberland pie."
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Penne with anchovy, broccoli, chilli and garlic recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_anchovy_19322_16x9.jpg Don’t waste the flavoursome oil in your tin of anchovies. Here it’s used to cook the garlic and chilli ahead of adding pasta and broccoli to the pan. This is designed to be a low cost recipe. Each serving provides 423kcal, 19g protein, 75g carbohydrate (of which 4g sugars), 3g fat (of which 1g saturates), 8.5g fibre and 1.9g salt. 400g/14oz dried penne pasta 1 x 50g/1¾oz tin anchovies in olive oil, oil reserved 2 garlic cloves, finely sliced 1 tsp chilli flakes (use half if you prefer less heat) 1 head of broccoli (about 350g/12oz), chopped into very small florets salt and black pepper 400g/14oz dried penne pasta 1 x 50g/1¾oz tin anchovies in olive oil, oil reserved 2 garlic cloves, finely sliced 1 tsp chilli flakes (use half if you prefer less heat) 1 head of broccoli (about 350g/12oz), chopped into very small florets salt and black pepper Method Cook the pasta according to packet instructions in a large saucepan of salted boiling water.Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready.When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce.Taste and adjust the seasoning as necessary. Serve. Cook the pasta according to packet instructions in a large saucepan of salted boiling water. Cook the pasta according to packet instructions in a large saucepan of salted boiling water. Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready. Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready. When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce. When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce. Taste and adjust the seasoning as necessary. Serve. Taste and adjust the seasoning as necessary. Serve. Recipe tips In May 2013 this recipe was costed at £2.21 at Asda, £2.19 at Tesco and £2.36 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
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"title": "Penne with anchovy, broccoli, chilli and garlic recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/penne_with_anchovy_19322_16x9.jpg Don’t waste the flavoursome oil in your tin of anchovies. Here it’s used to cook the garlic and chilli ahead of adding pasta and broccoli to the pan. This is designed to be a low cost recipe. Each serving provides 423kcal, 19g protein, 75g carbohydrate (of which 4g sugars), 3g fat (of which 1g saturates), 8.5g fibre and 1.9g salt. 400g/14oz dried penne pasta 1 x 50g/1¾oz tin anchovies in olive oil, oil reserved 2 garlic cloves, finely sliced 1 tsp chilli flakes (use half if you prefer less heat) 1 head of broccoli (about 350g/12oz), chopped into very small florets salt and black pepper 400g/14oz dried penne pasta 1 x 50g/1¾oz tin anchovies in olive oil, oil reserved 2 garlic cloves, finely sliced 1 tsp chilli flakes (use half if you prefer less heat) 1 head of broccoli (about 350g/12oz), chopped into very small florets salt and black pepper Method Cook the pasta according to packet instructions in a large saucepan of salted boiling water.Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready.When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce.Taste and adjust the seasoning as necessary. Serve. Cook the pasta according to packet instructions in a large saucepan of salted boiling water. Cook the pasta according to packet instructions in a large saucepan of salted boiling water. Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready. Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready. When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce. When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce. Taste and adjust the seasoning as necessary. Serve. Taste and adjust the seasoning as necessary. Serve. Recipe tips In May 2013 this recipe was costed at £2.21 at Asda, £2.19 at Tesco and £2.36 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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Tarka dal with rice recipe
An average of 4.3 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarka_dahl_with_rice_01844_16x9.jpg Spiced lentils make a cheap, wholesome supper - add extra chilli and cumin seeds for a more robust flavour. This is designed to be a low cost recipe. Each serving provides 477kcal, 26g protein, 71g carbohydrate (of which 2.5g sugars), 8g fat (of which 4g saturates), 7.5g fibre and 0.2g salt. 400g/14oz red lentils, rinsed in a sieve under cold running water2 tsp ground turmeric 25g/1oz butter 2 tsp cumin seeds3 garlic cloves, finely chopped 1-2 green chillies, finely chopped, to taste salt and pepper 200g/7oz rice, cooked according to the packet instructions 400g/14oz red lentils, rinsed in a sieve under cold running water 2 tsp ground turmeric 25g/1oz butter 2 tsp cumin seeds 3 garlic cloves, finely chopped 1-2 green chillies, finely chopped, to taste salt and pepper 200g/7oz rice, cooked according to the packet instructions Method Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry – add more water if needed to reach your desired consistency.Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary.Serve the tarka dal alongside the cooked rice. Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry – add more water if needed to reach your desired consistency. Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry – add more water if needed to reach your desired consistency. Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat. Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary. Serve the tarka dal alongside the cooked rice. Serve the tarka dal alongside the cooked rice. Recipe tips In September 2023 this recipe was costed at an average of £4.53 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"content": "An average of 4.3 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarka_dahl_with_rice_01844_16x9.jpg Spiced lentils make a cheap, wholesome supper - add extra chilli and cumin seeds for a more robust flavour. This is designed to be a low cost recipe. Each serving provides 477kcal, 26g protein, 71g carbohydrate (of which 2.5g sugars), 8g fat (of which 4g saturates), 7.5g fibre and 0.2g salt. 400g/14oz red lentils, rinsed in a sieve under cold running water2 tsp ground turmeric 25g/1oz butter 2 tsp cumin seeds3 garlic cloves, finely chopped 1-2 green chillies, finely chopped, to taste salt and pepper 200g/7oz rice, cooked according to the packet instructions 400g/14oz red lentils, rinsed in a sieve under cold running water 2 tsp ground turmeric 25g/1oz butter 2 tsp cumin seeds 3 garlic cloves, finely chopped 1-2 green chillies, finely chopped, to taste salt and pepper 200g/7oz rice, cooked according to the packet instructions Method Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry – add more water if needed to reach your desired consistency.Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary.Serve the tarka dal alongside the cooked rice. Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry – add more water if needed to reach your desired consistency. Place the lentils into a saucepan and cover with enough water to come 3cm/1¼in above the lentils. Bring to a boil, skimming off any froth as you bring it to the boil. Once simmering, add the turmeric along with half of the butter. Simmer gently for 20 minutes, or until the lentils are completely softened and the water is absorbed, but the mixture not dry – add more water if needed to reach your desired consistency. Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat. Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side. Add the remaining butter to the pan and, once melted, fry the garlic and chopped green chilli for 1-2 minutes, or until the garlic turns light golden-brown, and the chilli is softened. Add the toasted cumin seeds back to the pan and remove from the heat. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary. Once the lentils are soft, give them a rigorous stir to break them up a little. Stir the chilli and garlic mixture (including any butter) into the pan with the lentils and mix well. Taste and adjust the seasoning as necessary. Serve the tarka dal alongside the cooked rice. Serve the tarka dal alongside the cooked rice. Recipe tips In September 2023 this recipe was costed at an average of £4.53 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Kidney bean meatless balls recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kidney_bean_meatless_24837_16x9.jpg These clever vegetarian meatballs replace meat with kidney beans. Cook them in a smoky, herby tomato sauce and serve with plenty of crusty bread for dunking. 400g tin red kidney beans, drained and rinsed50g/1¾oz fresh white breadcrumbs½ tsp garlic powder½ tsp onion powder½ tsp fine sea salt1 large free-range egg yolkgenerous pinch cayenne pepper1–2 tbsp extra virgin olive oilfreshly ground black pepper 400g tin red kidney beans, drained and rinsed 50g/1¾oz fresh white breadcrumbs ½ tsp garlic powder ½ tsp onion powder ½ tsp fine sea salt 1 large free-range egg yolk generous pinch cayenne pepper 1–2 tbsp extra virgin olive oil freshly ground black pepper 400g tin chopped tomatoes½ tsp hot smoked paprika½ tsp caster sugar2 tbsp extra virgin olive oil2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have) 400g tin chopped tomatoes ½ tsp hot smoked paprika ½ tsp caster sugar 2 tbsp extra virgin olive oil 2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have) crusty bread crusty bread Method Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed.Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil.Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil. Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread. Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread.
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"title": "Kidney bean meatless balls recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kidney_bean_meatless_24837_16x9.jpg These clever vegetarian meatballs replace meat with kidney beans. Cook them in a smoky, herby tomato sauce and serve with plenty of crusty bread for dunking. 400g tin red kidney beans, drained and rinsed50g/1¾oz fresh white breadcrumbs½ tsp garlic powder½ tsp onion powder½ tsp fine sea salt1 large free-range egg yolkgenerous pinch cayenne pepper1–2 tbsp extra virgin olive oilfreshly ground black pepper 400g tin red kidney beans, drained and rinsed 50g/1¾oz fresh white breadcrumbs ½ tsp garlic powder ½ tsp onion powder ½ tsp fine sea salt 1 large free-range egg yolk generous pinch cayenne pepper 1–2 tbsp extra virgin olive oil freshly ground black pepper 400g tin chopped tomatoes½ tsp hot smoked paprika½ tsp caster sugar2 tbsp extra virgin olive oil2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have) 400g tin chopped tomatoes ½ tsp hot smoked paprika ½ tsp caster sugar 2 tbsp extra virgin olive oil 2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have) crusty bread crusty bread Method Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed.Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil.Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Blend the kidney beans with the breadcrumbs, garlic and onion powders, salt, egg yolk and cayenne pepper in a food processor with a little salt and pepper until the mixture comes together. Don’t allow it to become too smooth, as the balls need some texture. Roll the mixture into 12 small balls. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the balls for 5–6 minutes over a low-medium heat, turning regularly until lightly browned all over and hot throughout. Add a little more oil if needed. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil. Meanwhile, to make the sauce, put the tomatoes, paprika, sugar and olive oil in a medium saucepan and bring to a gentle simmer. Cook for 2–3 minutes, or until slightly thickened, stirring regularly. Season with salt and pepper and stir in the chopped coriander and basil. Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread. Add the meatballs to the sauce and simmer together for 1–2 minutes more, stirring. Add a splash of water to loosen the sauce if needed. Garnish with extra herbs and serve with crusty bread."
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e6148d4aea32d3fd70d2e5110ca30cc6c03c67fb3e1766c52671cf1fa0b0f332
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Potato and pea curry recipe
An average of 3.4 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_pea_curry_90912_16x9.jpg This simple version of aloo matar (potato and pea curry) can be made in under an hour and uses store cupboard and cheap ingredients. 2 tbsp sunflower oil or any vegetable oil1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped400g tin chopped tomatoes½ tsp salt1 tsp dried chilli flakes1 tsp ground cumin3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces300g/10½oz frozen peas 2 tbsp sunflower oil or any vegetable oil 1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped 400g tin chopped tomatoes ½ tsp salt 1 tsp dried chilli flakes 1 tsp ground cumin 3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces 300g/10½oz frozen peas Method Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly.Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Recipe tips In September 2023 this recipe was costed at an average of £2.40 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Potato and pea curry recipe",
"content": "An average of 3.4 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_pea_curry_90912_16x9.jpg This simple version of aloo matar (potato and pea curry) can be made in under an hour and uses store cupboard and cheap ingredients. 2 tbsp sunflower oil or any vegetable oil1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped400g tin chopped tomatoes½ tsp salt1 tsp dried chilli flakes1 tsp ground cumin3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces300g/10½oz frozen peas 2 tbsp sunflower oil or any vegetable oil 1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped 400g tin chopped tomatoes ½ tsp salt 1 tsp dried chilli flakes 1 tsp ground cumin 3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces 300g/10½oz frozen peas Method Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly.Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Heat the oil in a large saucepan and add the cumin seeds. Once they start to sizzle, add the onion and cook for 5–6 minutes over a medium heat until golden-brown, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the garlic and cook for another minute. Add the tomatoes with 200ml/7fl oz water and bring to the boil. Cover and cook over a low–medium heat for 15 minutes, or until the volume of liquid has reduced, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly. Add the salt, spices, potatoes and 300ml/½ pint boiling water. Cover and cook over a low–medium heat for 15 minutes, or until the potatoes are softened but not breaking apart, stirring regularly. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Add the peas with an extra splash of water (if needed) cover and cook for 5 minutes. Serve hot with flat breads or rice. A dollop of natural yoghurt is also a nice addition. Recipe tips In September 2023 this recipe was costed at an average of £2.40 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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Bean and rice burrito recipe
An average of 3.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bean_and_rice_burrito_33565_16x9.jpg This budget vegetarian burrito uses tinned beans and frozen sweetcorn. You can even use a microwave to cook the whole recipe. Each serving provides 733kcal, 24.5g protein, 128g carbohydrate (of which 11g sugars), 12g fat (of which 6g saturates), 13g fibre and 2.5g salt. ½ small onion, finely diced 200g/7oz tomatoes, diced1 tbsp white wine vinegar 1 lime, zest only (juice used below)salt and pepper ½ small onion, finely diced 200g/7oz tomatoes, diced 1 tbsp white wine vinegar 1 lime, zest only (juice used below) salt and pepper 400g tin Mexican-style bean mix or mixed beans in mild chilli sauce 200g/7oz frozen sweetcorn, defrosted 8 tortilla wraps 150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip)1 lime, juice only200g/7oz plain yoghurt 400g tin Mexican-style bean mix or mixed beans in mild chilli sauce 200g/7oz frozen sweetcorn, defrosted 8 tortilla wraps 150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip) 1 lime, juice only 200g/7oz plain yoghurt Method To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside.To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm. To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside. To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside. To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary. To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary. Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened. Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened. To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm. To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm. Recipe tips In September 2023 this recipe was costed at an average of £3.89 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. You can cook the rice in a microwave by covering with water and adding 4 minutes onto the suggested cooking time, make sure to keep topping up the water if it looks a little dry.
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"title": "Bean and rice burrito recipe",
"content": "An average of 3.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bean_and_rice_burrito_33565_16x9.jpg This budget vegetarian burrito uses tinned beans and frozen sweetcorn. You can even use a microwave to cook the whole recipe. Each serving provides 733kcal, 24.5g protein, 128g carbohydrate (of which 11g sugars), 12g fat (of which 6g saturates), 13g fibre and 2.5g salt. ½ small onion, finely diced 200g/7oz tomatoes, diced1 tbsp white wine vinegar 1 lime, zest only (juice used below)salt and pepper ½ small onion, finely diced 200g/7oz tomatoes, diced 1 tbsp white wine vinegar 1 lime, zest only (juice used below) salt and pepper 400g tin Mexican-style bean mix or mixed beans in mild chilli sauce 200g/7oz frozen sweetcorn, defrosted 8 tortilla wraps 150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip)1 lime, juice only200g/7oz plain yoghurt 400g tin Mexican-style bean mix or mixed beans in mild chilli sauce 200g/7oz frozen sweetcorn, defrosted 8 tortilla wraps 150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip) 1 lime, juice only 200g/7oz plain yoghurt Method To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside.To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary.Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened.To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm. To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside. To make the tomato relish, mix together all the ingredients in a bowl and season with salt and pepper. Set aside. To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary. To make the burritos, heat a small frying pan over a medium heat and warm the beans through for 3-5 minutes, or cook for 1 minute in the microwave. Add the sweetcorn and mix well. Taste and add salt and pepper if necessary. Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened. Warm the tortilla wraps for 10 seconds in a microwave or in a dry pan over a medium heat until warm and softened. To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm. To assemble, divide the cooked rice and beans between the eight tortilla wraps. Squeeze a little lime juice over each of them. Spoon over the tomato relish and the yoghurt and roll up to enclose each burrito. Serve warm. Recipe tips In September 2023 this recipe was costed at an average of £3.89 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. You can cook the rice in a microwave by covering with water and adding 4 minutes onto the suggested cooking time, make sure to keep topping up the water if it looks a little dry."
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aacb4b725e2865caabcd36256c904697ebcd95c42a01f5d646459911cbdbbf04
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Cauliflower tacos recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_tacos_36272_16x9.jpg It's very easy to make a simple dough for flatbreads. You can double or treble the amount and keep them in the freezer, too. Fill them with anything, like this spiced cauliflower with cheese and perky onion salad. 1 small red onion, thinly slicedsmall bunch fresh coriander (about 20g/¾oz), chopped1 tbsp red wine vinegar, or any other vinegar 1 small red onion, thinly sliced small bunch fresh coriander (about 20g/¾oz), chopped 1 tbsp red wine vinegar, or any other vinegar 1 small cauliflower (about 400g/14oz), cut into small florets2 tbsp olive oil1½ tsp ground cumin80g/2¾oz plain flour, plus extra for rolling40g/1½oz cheddar, grated salt and black pepper 1 small cauliflower (about 400g/14oz), cut into small florets 2 tbsp olive oil 1½ tsp ground cumin 80g/2¾oz plain flour, plus extra for rolling 40g/1½oz cheddar, grated salt and black pepper Method To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain.Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm.While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter.Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.)Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve. To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain. To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain. Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm. Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm. While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter. While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter. Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.) Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.) Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve. Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve. Recipe tips Add a pinch of chilli flakes and paprika to the cauliflower if you want a bit of heat and smokiness. Any plain yoghurt, hot sauce or other condiments you have to hand are also good. In November 2023 this recipe was costed at an average of £1.66 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Cauliflower tacos recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_tacos_36272_16x9.jpg It's very easy to make a simple dough for flatbreads. You can double or treble the amount and keep them in the freezer, too. Fill them with anything, like this spiced cauliflower with cheese and perky onion salad. 1 small red onion, thinly slicedsmall bunch fresh coriander (about 20g/¾oz), chopped1 tbsp red wine vinegar, or any other vinegar 1 small red onion, thinly sliced small bunch fresh coriander (about 20g/¾oz), chopped 1 tbsp red wine vinegar, or any other vinegar 1 small cauliflower (about 400g/14oz), cut into small florets2 tbsp olive oil1½ tsp ground cumin80g/2¾oz plain flour, plus extra for rolling40g/1½oz cheddar, grated salt and black pepper 1 small cauliflower (about 400g/14oz), cut into small florets 2 tbsp olive oil 1½ tsp ground cumin 80g/2¾oz plain flour, plus extra for rolling 40g/1½oz cheddar, grated salt and black pepper Method To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain.Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm.While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter.Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.)Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve. To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain. To make the onion salad, put the onion in a bowl, scatter over the coriander and add the vinegar, a pinch of salt and lots of ground black pepper. Toss well together and leave to stand for 10 minutes, then drain. Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm. Put the cauliflower, olive oil and cumin in a bowl and season well with salt and pepper. Heat a large frying pan over a medium heat and fry the cauliflower for 6–8 minutes or until lightly browned and just tender, turning regularly. Take off the heat and leave in the pan to keep warm. While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter. While the cauliflower is cooking, mix the flour with a pinch of salt and 50ml/2fl oz water in a bowl to form a dough. Knead for a few minutes on a lightly floured surface until smooth. Divide and roll the dough into 6 evenly-sized balls. Using a rolling pin, roll each ball of dough into a circle about 10cm/4in in diameter. Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.) Heat a dry frying pan over a high heat and cook the tortillas, one at a time, for about a minute on each side or until lightly toasted. (Don’t worry if they don’t colour.) Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve. Assemble the tacos by arranging the warm tortillas on a plate or platter and topping with the onion salad and the cauliflower. Finish with the cheese and serve. Recipe tips Add a pinch of chilli flakes and paprika to the cauliflower if you want a bit of heat and smokiness. Any plain yoghurt, hot sauce or other condiments you have to hand are also good. In November 2023 this recipe was costed at an average of £1.66 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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56f8e4937985e3a2d797a6804032845bffbafa8eb82669a4e5568bdd1b500866
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Ham hash recipe
An average of 3.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_hash_75160_16x9.jpg A quick one-pan hash using cooked ham, eggs and tinned potatoes. Any cooked potatoes can be substituted for the tinned ones, if you have any leftover boiled potatoes they are ideal. 2 x 540g tins whole new potatoes1 tbsp vegetable oil1 medium onion, chopped 1 pepper (any colour), deseeded and chopped into small chunks200g/7oz cooked ham cut into bite-size peices4 eggs (preferably free range)black pepper 2 x 540g tins whole new potatoes 1 tbsp vegetable oil 1 medium onion, chopped 1 pepper (any colour), deseeded and chopped into small chunks 200g/7oz cooked ham cut into bite-size peices 4 eggs (preferably free range) black pepper Method Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks.Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed.Add the ham and cook for a further 2–3 minutes, stirring.Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.)Sprinkle with a little black pepper and serve. Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks. Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed. Add the ham and cook for a further 2–3 minutes, stirring. Add the ham and cook for a further 2–3 minutes, stirring. Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.) Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.) Sprinkle with a little black pepper and serve. Sprinkle with a little black pepper and serve. Recipe tips This recipe uses a gammon joint that has been cooked ready for use in multiple meals. Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. The other recipes are a pea and ham soup, a ham picnic pasta and a ham and vegetable bake. To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. In October 2023 this recipe was costed at an average of £4.38 when checking prices at three UK supermarkets (costed using a 200g tin of ham, but it's even cheaper if you batch cook a joint as Lorna suggests). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"url": "https://www.bbc.co.uk/food/recipes/ham_hash_75160",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ham hash recipe",
"content": "An average of 3.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_hash_75160_16x9.jpg A quick one-pan hash using cooked ham, eggs and tinned potatoes. Any cooked potatoes can be substituted for the tinned ones, if you have any leftover boiled potatoes they are ideal. 2 x 540g tins whole new potatoes1 tbsp vegetable oil1 medium onion, chopped 1 pepper (any colour), deseeded and chopped into small chunks200g/7oz cooked ham cut into bite-size peices4 eggs (preferably free range)black pepper 2 x 540g tins whole new potatoes 1 tbsp vegetable oil 1 medium onion, chopped 1 pepper (any colour), deseeded and chopped into small chunks 200g/7oz cooked ham cut into bite-size peices 4 eggs (preferably free range) black pepper Method Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks.Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed.Add the ham and cook for a further 2–3 minutes, stirring.Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.)Sprinkle with a little black pepper and serve. Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks. Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed. Add the ham and cook for a further 2–3 minutes, stirring. Add the ham and cook for a further 2–3 minutes, stirring. Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.) Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.) Sprinkle with a little black pepper and serve. Sprinkle with a little black pepper and serve. Recipe tips This recipe uses a gammon joint that has been cooked ready for use in multiple meals. Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. The other recipes are a pea and ham soup, a ham picnic pasta and a ham and vegetable bake. To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. In October 2023 this recipe was costed at an average of £4.38 when checking prices at three UK supermarkets (costed using a 200g tin of ham, but it's even cheaper if you batch cook a joint as Lorna suggests). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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f04033d6e9c70b6cf770e6056b0361e0b24ddc490814fc8957b60c1235568734
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Butternut squash stew recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_stew_75767_16x9.jpg Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it's also vegan. 2 tbsp vegetable or sunflower oil1 onion, finely chopped1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces 1 tsp dried chilli flakes1 tsp ground cumin1 tsp ground cinnamon1 tsp salt400g tin chopped tomatoes400g tin chickpeas, drained and rinsed300ml/½ pint boiling waterplain yoghurt (any variety), to serve (optional) 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces 1 tsp dried chilli flakes 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp salt 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 300ml/½ pint boiling water plain yoghurt (any variety), to serve (optional) Method Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Recipe tips Any leftovers will keep in the fridge for 3 days and it also freezes well. In September 2023 this recipe was costed at an average of £3.20 (excluding the optional yoghurt) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Butternut squash stew recipe",
"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_stew_75767_16x9.jpg Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it's also vegan. 2 tbsp vegetable or sunflower oil1 onion, finely chopped1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces 1 tsp dried chilli flakes1 tsp ground cumin1 tsp ground cinnamon1 tsp salt400g tin chopped tomatoes400g tin chickpeas, drained and rinsed300ml/½ pint boiling waterplain yoghurt (any variety), to serve (optional) 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces 1 tsp dried chilli flakes 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp salt 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 300ml/½ pint boiling water plain yoghurt (any variety), to serve (optional) Method Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like. Recipe tips Any leftovers will keep in the fridge for 3 days and it also freezes well. In September 2023 this recipe was costed at an average of £3.20 (excluding the optional yoghurt) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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386b0dfc140f2e8c53e8b9eb4a9332f03c196b1a8676ada44d129c45effcf7ce
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Sausages and potatoes in curry sauce recipe
An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausages_and_potates_in_97664_16x9.jpg Love a chip-shop curry sauce? This recipe mixes a basic curry sauce with sausages and potatoes for a curry-style dinner. 12 pork sausages (about 600g/1lb 5oz)2 tbsp vegetable oil2 medium onions, finely chopped 2–3 tbsp mild or medium curry powder, according to taste 400g tin coconut milk 2 x 400g tins chopped tomatoes 540g tin potatoes, drained and any large potatoes cut in half 450g/1lb long grain rice, cooked according to packet instructions, to serve 12 pork sausages (about 600g/1lb 5oz) 2 tbsp vegetable oil 2 medium onions, finely chopped 2–3 tbsp mild or medium curry powder, according to taste 400g tin coconut milk 2 x 400g tins chopped tomatoes 540g tin potatoes, drained and any large potatoes cut in half 450g/1lb long grain rice, cooked according to packet instructions, to serve Method Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins.Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins. Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins. Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. Recipe tips In November 2023 this recipe was costed at an average of £4.17 (using frozen sausages) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. If using frozen sausages they will need to be fully thawed before using in this recipe. If using fresh sausages you might have to buy two packs of 8, but any leftovers freeze well.
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"title": "Sausages and potatoes in curry sauce recipe",
"content": "An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausages_and_potates_in_97664_16x9.jpg Love a chip-shop curry sauce? This recipe mixes a basic curry sauce with sausages and potatoes for a curry-style dinner. 12 pork sausages (about 600g/1lb 5oz)2 tbsp vegetable oil2 medium onions, finely chopped 2–3 tbsp mild or medium curry powder, according to taste 400g tin coconut milk 2 x 400g tins chopped tomatoes 540g tin potatoes, drained and any large potatoes cut in half 450g/1lb long grain rice, cooked according to packet instructions, to serve 12 pork sausages (about 600g/1lb 5oz) 2 tbsp vegetable oil 2 medium onions, finely chopped 2–3 tbsp mild or medium curry powder, according to taste 400g tin coconut milk 2 x 400g tins chopped tomatoes 540g tin potatoes, drained and any large potatoes cut in half 450g/1lb long grain rice, cooked according to packet instructions, to serve Method Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins.Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins. Squeeze the sausagemeat out of the skins and shape into rough balls. Each sausage should give around 5 small balls. Discard the skins. Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. Heat a tablespoon of the oil in a large, deep non-stick frying pan, sauté pan or large saucepan over a medium heat. Add the sausagemeat balls and fry for 4–5 minutes, turning regularly until beginning to brown in places. Add the onions and remaining oil and cook for 5 minutes, or until softened and lightly browned. Stir in the curry powder and cook for about a minute before adding the coconut milk, tomatoes and potatoes. Bring to a gentle simmer, cover loosely with a lid and cook for 15 minutes or until the sauce has thickened slightly and the spices mellowed, stirring regularly. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. While the curry is simmering, cook the rice according to the pack instructions and serve alongside. This is also great served with naan bread or chapatis. Recipe tips In November 2023 this recipe was costed at an average of £4.17 (using frozen sausages) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. If using frozen sausages they will need to be fully thawed before using in this recipe. If using fresh sausages you might have to buy two packs of 8, but any leftovers freeze well."
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Pea and ham soup recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_and_ham_soup_24738_16x9.jpg This recipe uses a gammon joint that has been cooked ready for use in multiple meals (see the recipe tips for the other recipes and how to cook the gammon). Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. For this recipe you will need a food processor or blender. 1 tbsp butter or vegetable oil1 large onion, roughly chopped 1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock)500g/1lb 2oz frozen peas small bunch fresh mint (about 5 sprigs)100g/3½oz cooked gammon or ham, shreddedsalt and black pepper 1 tbsp butter or vegetable oil 1 large onion, roughly chopped 1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped 1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock) 500g/1lb 2oz frozen peas small bunch fresh mint (about 5 sprigs) 100g/3½oz cooked gammon or ham, shredded salt and black pepper Method Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes). Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty). Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves. Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes). Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes). Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty). Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty). Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves. Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves. Recipe tips To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. The other gammon batch cook recipes are a ham hash, a ham picnic pasta and a ham and vegetable bake. Fresh mint is a staple of community herb beds as it grows very vigourously in the UK, so there's a good chance you'll be able to get some for free. In September 2023 this recipe was costed at an average of £3.87 when checking prices at four UK supermarkets (costed using sliced ham, but the recipe is cheaper – and tastes much better – if you batch cook a joint as Lorna suggests). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Pea and ham soup recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_and_ham_soup_24738_16x9.jpg This recipe uses a gammon joint that has been cooked ready for use in multiple meals (see the recipe tips for the other recipes and how to cook the gammon). Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. For this recipe you will need a food processor or blender. 1 tbsp butter or vegetable oil1 large onion, roughly chopped 1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock)500g/1lb 2oz frozen peas small bunch fresh mint (about 5 sprigs)100g/3½oz cooked gammon or ham, shreddedsalt and black pepper 1 tbsp butter or vegetable oil 1 large onion, roughly chopped 1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped 1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock) 500g/1lb 2oz frozen peas small bunch fresh mint (about 5 sprigs) 100g/3½oz cooked gammon or ham, shredded salt and black pepper Method Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes). Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty). Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves. Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes). Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes). Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty). Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty). Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves. Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves. Recipe tips To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. The other gammon batch cook recipes are a ham hash, a ham picnic pasta and a ham and vegetable bake. Fresh mint is a staple of community herb beds as it grows very vigourously in the UK, so there's a good chance you'll be able to get some for free. In September 2023 this recipe was costed at an average of £3.87 when checking prices at four UK supermarkets (costed using sliced ham, but the recipe is cheaper – and tastes much better – if you batch cook a joint as Lorna suggests). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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aca2f6d8e9d16d5f003e981b470c526d497fd45b5b01ce2258e30828f846228f
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Hot bulgur wheat salad recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_bulgur_wheat_salad_60447_16x9.jpg Bulgur wheat is a nubbly cousin to couscous, with a little more satisfying chew. It also needs a lot of help from added flavours, so use this as a starting point. Chopped red onion, peppers and celery would also taste great in the mix, as would feta or Greek-style salad cheese. 300g/10½oz bulgur wheat3 tbsp olive oil, ideally extra virgin6 ripe salad tomatoes, diced1 bunch spring onions, trimmed and sliced400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce)30g/1oz bunch fresh parsley, roughly chopped1 lemon, quarteredsalt and black pepper 300g/10½oz bulgur wheat 3 tbsp olive oil, ideally extra virgin 6 ripe salad tomatoes, diced 1 bunch spring onions, trimmed and sliced 400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce) 30g/1oz bunch fresh parsley, roughly chopped 1 lemon, quartered salt and black pepper Method Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve.Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Recipe tips If you don't have extra virgin olive oil, you can use normal olive oil. Feel free to add in any beans you have or chickpeas. Top with chilli sauce or use bottled lemon juice if that's what you have. In November 2023 this recipe was costed at an average of £5.04 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Hot bulgur wheat salad recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_bulgur_wheat_salad_60447_16x9.jpg Bulgur wheat is a nubbly cousin to couscous, with a little more satisfying chew. It also needs a lot of help from added flavours, so use this as a starting point. Chopped red onion, peppers and celery would also taste great in the mix, as would feta or Greek-style salad cheese. 300g/10½oz bulgur wheat3 tbsp olive oil, ideally extra virgin6 ripe salad tomatoes, diced1 bunch spring onions, trimmed and sliced400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce)30g/1oz bunch fresh parsley, roughly chopped1 lemon, quarteredsalt and black pepper 300g/10½oz bulgur wheat 3 tbsp olive oil, ideally extra virgin 6 ripe salad tomatoes, diced 1 bunch spring onions, trimmed and sliced 400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce) 30g/1oz bunch fresh parsley, roughly chopped 1 lemon, quartered salt and black pepper Method Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve.Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 minutes or until tender then drain very well in a sieve. Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Heat the oil in a medium frying pan over a low heat and gently fry the tomatoes, spring onions and beans for 2 minutes, until softened, stirring regularly. Remove from the heat before the tomatoes break down too much. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Season with plenty of salt and pepper then add the drained bulgur to the pan, sprinkle over the parsley and toss well together. Squeeze over fresh lemon juice to serve. Recipe tips If you don't have extra virgin olive oil, you can use normal olive oil. Feel free to add in any beans you have or chickpeas. Top with chilli sauce or use bottled lemon juice if that's what you have. In November 2023 this recipe was costed at an average of £5.04 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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03eeb933b4cca7219089f8d1355ecf68e3a40edf96a5bc8830bdbb5e39628c8b
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Masala instant noodles recipe
An average of 1.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/masala_instant_noodles_91076_16x9.jpg This riff on instant noodles is the easiest recipe you can imagine and absolutely perfect when you want warming, spicy comfort food! 2 tbsp sunflower oil or vegetable oil2 medium onions, finely chopped2 ripe tomatoes, finely chopped½ tsp dried chilli flakes4 packets of curry-flavoured instant (super) noodles 2 tbsp sunflower oil or vegetable oil 2 medium onions, finely chopped 2 ripe tomatoes, finely chopped ½ tsp dried chilli flakes 4 packets of curry-flavoured instant (super) noodles Method Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well.In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well. In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. Recipe tips In September 2023 this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Masala instant noodles recipe",
"content": "An average of 1.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/masala_instant_noodles_91076_16x9.jpg This riff on instant noodles is the easiest recipe you can imagine and absolutely perfect when you want warming, spicy comfort food! 2 tbsp sunflower oil or vegetable oil2 medium onions, finely chopped2 ripe tomatoes, finely chopped½ tsp dried chilli flakes4 packets of curry-flavoured instant (super) noodles 2 tbsp sunflower oil or vegetable oil 2 medium onions, finely chopped 2 ripe tomatoes, finely chopped ½ tsp dried chilli flakes 4 packets of curry-flavoured instant (super) noodles Method Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well.In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well. Heat the oil in a large saucepan, add the onions and fry gently for 5 minutes until softened. Add the tomatoes and cook over a low heat for 5 minutes until very soft, stirring regularly. Next add the chilli and mix well. In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. In a jug, measure out the amount of boiling water mentioned on the packets of noodles and pour into the saucepan. Add the noodles with their curry spice mixture and cook as long as it says on the packet. It usually takes 4–5 minutes until the noodles have softened and absorbed the liquid. Don’t stir too much as the noodles will start to break up. Enjoy piping hot. Recipe tips In September 2023 this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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6ef37124a2ee4c5b0791773ecc58b147580bc057f173628410cfebb9f21cb3dc
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Mammy's potato soup recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mammys_potato_soup_42705_16x9.jpg A silky potato soup garnished with a swirl of cream and a little parsley. It's budget food that feels indulgent. 60g/2¼oz butter2 onions, roughly chopped4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks1 litre/1¾ pint vegetable stocksmall bunch fresh parsley, leaves roughly chopped (optional) 125ml/4fl oz single cream salt and black pepper 60g/2¼oz butter 2 onions, roughly chopped 4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks 1 litre/1¾ pint vegetable stock small bunch fresh parsley, leaves roughly chopped (optional) 125ml/4fl oz single cream salt and black pepper Method Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes.Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes. Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Recipe tips When buying potatoes, you need a floury variety which will be marked as best for baking, roasting or mashing. In November 2023 this recipe was costed at an average of £2.68 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Mammy's potato soup recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mammys_potato_soup_42705_16x9.jpg A silky potato soup garnished with a swirl of cream and a little parsley. It's budget food that feels indulgent. 60g/2¼oz butter2 onions, roughly chopped4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks1 litre/1¾ pint vegetable stocksmall bunch fresh parsley, leaves roughly chopped (optional) 125ml/4fl oz single cream salt and black pepper 60g/2¼oz butter 2 onions, roughly chopped 4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks 1 litre/1¾ pint vegetable stock small bunch fresh parsley, leaves roughly chopped (optional) 125ml/4fl oz single cream salt and black pepper Method Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes.Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Melt the butter in a large lidded saucepan. Add the onion and cook for 1 minute over a medium heat, stirring to coat in the butter. Add the potatoes and mix with the onion and butter. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes. Put a lid on the pan and gently fry for 10 minutes, shaking the pan every minute or so to stop any vegetables sticking. Add the stock and a few sprigs of parsley, if using, and simmer for 15–20 minutes. Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Blend with a hand blender or mash down with a potato masher. Add 100ml/3½fl oz of the cream and mix well. Season to taste with salt and pepper. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Serve in bowls garnished with a swirl of cream and a little parsley, if using. Recipe tips When buying potatoes, you need a floury variety which will be marked as best for baking, roasting or mashing. In November 2023 this recipe was costed at an average of £2.68 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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eaae0746552e19bf9264ca8b47d02a90bc564e8c9e07b90070ac3e02547f8735
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Pepper chicken recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepper_chicken_38761_16x9.jpg Pepper chicken is great for batching cooking or meal prep as the strips of peppery chicken can be stored in the fridge ready to be used in many different ways, from wraps and salads, or served with rice or pasta. 2 boneless and skinless chicken breasts (about 300g/10½oz), cut into thin strips¾ tsp salt½ heaped tsp ground black pepper (preferably coarsely ground)2 tbsp vegetable or sunflower oil3–4 medium red onions, thinly sliced1 tsp dried chilli flakes 2 boneless and skinless chicken breasts (about 300g/10½oz), cut into thin strips ¾ tsp salt ½ heaped tsp ground black pepper (preferably coarsely ground) 2 tbsp vegetable or sunflower oil 3–4 medium red onions, thinly sliced 1 tsp dried chilli flakes Method Season the chicken with roughly half the salt and pepper on both sides.Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat.Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste.Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Season the chicken with roughly half the salt and pepper on both sides. Season the chicken with roughly half the salt and pepper on both sides. Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat. Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat. Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste. Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Recipe tips In November 2023 this recipe was costed at an average of £3.21 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Pepper chicken recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepper_chicken_38761_16x9.jpg Pepper chicken is great for batching cooking or meal prep as the strips of peppery chicken can be stored in the fridge ready to be used in many different ways, from wraps and salads, or served with rice or pasta. 2 boneless and skinless chicken breasts (about 300g/10½oz), cut into thin strips¾ tsp salt½ heaped tsp ground black pepper (preferably coarsely ground)2 tbsp vegetable or sunflower oil3–4 medium red onions, thinly sliced1 tsp dried chilli flakes 2 boneless and skinless chicken breasts (about 300g/10½oz), cut into thin strips ¾ tsp salt ½ heaped tsp ground black pepper (preferably coarsely ground) 2 tbsp vegetable or sunflower oil 3–4 medium red onions, thinly sliced 1 tsp dried chilli flakes Method Season the chicken with roughly half the salt and pepper on both sides.Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat.Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste.Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Season the chicken with roughly half the salt and pepper on both sides. Season the chicken with roughly half the salt and pepper on both sides. Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat. Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat. Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste. Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Recipe tips In November 2023 this recipe was costed at an average of £3.21 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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179e6821d6272fb69115dcc0b34132ef06c2498623b6d023cbb880c63e898c2f
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Easy paneer and potato curry recipe
An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_and_potato_curry_63584_16x9.jpg This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make – perfect for a midweek meal. This is designed to be a low cost recipe. Each serving provides 518kcal, 18g protein, 61g carbohydrate (of which 9g sugars), 21g fat (of which 10.5g saturates), 4.5g fibre and 0.3g salt. 2 tbsp olive oil 200–220g/7–8oz paneer, cubed 2 onions, finely sliced 2 garlic cloves, crushed ½-1 tsp chilli flakes 1 tbsp mild curry powder 250g/9oz floury potatoes, peeled and cut into small cubes 200g/7oz tinned tomatoes 500ml/18fl oz vegetable stock (made from stock cube) 200g/7oz ricesalt and freshly ground black pepper 2 tbsp olive oil 200–220g/7–8oz paneer, cubed 2 onions, finely sliced 2 garlic cloves, crushed ½-1 tsp chilli flakes 1 tbsp mild curry powder 250g/9oz floury potatoes, peeled and cut into small cubes 200g/7oz tinned tomatoes 500ml/18fl oz vegetable stock (made from stock cube) 200g/7oz rice salt and freshly ground black pepper Method Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Meanwhile, cook the rice according to packet instructions.Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice. Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato. Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato. Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice. Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice. Recipe tips In September 2023 this recipe was costed at an average of £3.15 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Easy paneer and potato curry recipe",
"content": "An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_and_potato_curry_63584_16x9.jpg This vegetarian paneer curry is good for your health and your wallet. It's quick and simple to make – perfect for a midweek meal. This is designed to be a low cost recipe. Each serving provides 518kcal, 18g protein, 61g carbohydrate (of which 9g sugars), 21g fat (of which 10.5g saturates), 4.5g fibre and 0.3g salt. 2 tbsp olive oil 200–220g/7–8oz paneer, cubed 2 onions, finely sliced 2 garlic cloves, crushed ½-1 tsp chilli flakes 1 tbsp mild curry powder 250g/9oz floury potatoes, peeled and cut into small cubes 200g/7oz tinned tomatoes 500ml/18fl oz vegetable stock (made from stock cube) 200g/7oz ricesalt and freshly ground black pepper 2 tbsp olive oil 200–220g/7–8oz paneer, cubed 2 onions, finely sliced 2 garlic cloves, crushed ½-1 tsp chilli flakes 1 tbsp mild curry powder 250g/9oz floury potatoes, peeled and cut into small cubes 200g/7oz tinned tomatoes 500ml/18fl oz vegetable stock (made from stock cube) 200g/7oz rice salt and freshly ground black pepper Method Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Meanwhile, cook the rice according to packet instructions.Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice. Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Heat the oil in a saucepan or large, lidded frying pan over a medium heat. Once hot, fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside. Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato. Add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato. Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice. Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice. Recipe tips In September 2023 this recipe was costed at an average of £3.15 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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23a3da527cd898f42e7518e0be8bb745304d3bf928db67312e6b3fd366ccec32
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Pasta e ceci recipe
An average of 3.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_e_ceci_52860_16x9.jpg Pasta e ceci, or pasta with chickpeas, sits on the fence between being a pasta dish, soup or stew. Using the liquid from a tin of chickpeas helps to make the pasta sauce creamy and thick. If you forget and accidently chuck it away, just use a bit more pasta water to help bind it all together. This recipe is part of a Budget vegetarian meal plan for one. In September 2023 this recipe was costed at an average of 92p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. green outer leaves from a cauliflower (see recipe tip for alternatives)1 tbsp olive oil 3 garlic cloves, sliced ½ tsp chilli flakes200g/7oz tinned chickpeas, liquid reserved (half a standard 400g tin)100g/3½oz penne, or other pasta shapessmall handful fresh flatleaf parsley, roughly choppedsmall handful fresh basil leavessalt and ground black pepper green outer leaves from a cauliflower (see recipe tip for alternatives) 1 tbsp olive oil 3 garlic cloves, sliced ½ tsp chilli flakes 200g/7oz tinned chickpeas, liquid reserved (half a standard 400g tin) 100g/3½oz penne, or other pasta shapes small handful fresh flatleaf parsley, roughly chopped small handful fresh basil leaves salt and ground black pepper Method Remove the tough stems from the cauliflower leaves and shred into 5mm/¼in thick slices. Set aside. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper. Stir through the parsley, garnish with the basil leaves and serve. Remove the tough stems from the cauliflower leaves and shred into 5mm/¼in thick slices. Set aside. Remove the tough stems from the cauliflower leaves and shred into 5mm/¼in thick slices. Set aside. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper. Stir through the parsley, garnish with the basil leaves and serve. Stir through the parsley, garnish with the basil leaves and serve. Recipe tips The outer leaves from the cauliflower are reserved from the Cauliflower and broccoli cheese recipe, which also appears in the Budget vegetarian meal plan for one. If cooking separately, feel free to swap in any green leaves you have available (such as cabbage or spinach) or leave them out. It's much cheaper to buy chopped tomatoes and chickpeas in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest can be used in the Cauliflower and chickpea stew recipe.
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"title": "Pasta e ceci recipe",
"content": "An average of 3.1 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_e_ceci_52860_16x9.jpg Pasta e ceci, or pasta with chickpeas, sits on the fence between being a pasta dish, soup or stew. Using the liquid from a tin of chickpeas helps to make the pasta sauce creamy and thick. If you forget and accidently chuck it away, just use a bit more pasta water to help bind it all together. This recipe is part of a Budget vegetarian meal plan for one. In September 2023 this recipe was costed at an average of 92p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. green outer leaves from a cauliflower (see recipe tip for alternatives)1 tbsp olive oil 3 garlic cloves, sliced ½ tsp chilli flakes200g/7oz tinned chickpeas, liquid reserved (half a standard 400g tin)100g/3½oz penne, or other pasta shapessmall handful fresh flatleaf parsley, roughly choppedsmall handful fresh basil leavessalt and ground black pepper green outer leaves from a cauliflower (see recipe tip for alternatives) 1 tbsp olive oil 3 garlic cloves, sliced ½ tsp chilli flakes 200g/7oz tinned chickpeas, liquid reserved (half a standard 400g tin) 100g/3½oz penne, or other pasta shapes small handful fresh flatleaf parsley, roughly chopped small handful fresh basil leaves salt and ground black pepper Method Remove the tough stems from the cauliflower leaves and shred into 5mm/¼in thick slices. Set aside. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper. Stir through the parsley, garnish with the basil leaves and serve. Remove the tough stems from the cauliflower leaves and shred into 5mm/¼in thick slices. Set aside. Remove the tough stems from the cauliflower leaves and shred into 5mm/¼in thick slices. Set aside. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer. Heat the oil in a large frying pan and add the garlic and chilli flakes. Cook over a medium heat and once the garlic smells fragrant, add the chickpeas and its liquid. Turn the heat down to low and simmer for around 5 minutes to soften the chickpeas. Add the cauliflower leaves and continue to simmer. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper. Meanwhile, bring a large saucepan of water to the boil and season with salt. Cook the pasta for 8 minutes. Using a slotted spoon, transfer the penne straight from the boiling water to the chickpea mixture and add half a mugful of pasta water. Toss vigorously to combine. Season with salt and pepper. Stir through the parsley, garnish with the basil leaves and serve. Stir through the parsley, garnish with the basil leaves and serve. Recipe tips The outer leaves from the cauliflower are reserved from the Cauliflower and broccoli cheese recipe, which also appears in the Budget vegetarian meal plan for one. If cooking separately, feel free to swap in any green leaves you have available (such as cabbage or spinach) or leave them out. It's much cheaper to buy chopped tomatoes and chickpeas in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest can be used in the Cauliflower and chickpea stew recipe."
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b8b25fb2ed7be338a2d1a780a952c488577a005903e8f1876a2060e68199d7a5
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Barbecue-style chicken drumsticks recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_barbecue-style_95151_16x9.jpg A cheap and easy way to serve up barbecue-style chicken, even when it’s raining. Using a more affordable cut like drumsticks helps keep the costs low and any leftovers can be eaten hot or cold as part of a packed lunch the next day. A kilo-sized pack contains roughly 9–11 drumsticks. If you think your family will eat more, buy a second pack and freeze the excess – you will still be within budget for the week. This recipe is part of a Budget meal plan for six. In September 2023 this recipe was costed at an average of £5.50 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz large potatoes, each cut into 8 wedges2 tbsp vegetable oil1kg/2lb 4oz chicken drumstickssalt and ground black pepper 800g/1lb 12oz large potatoes, each cut into 8 wedges 2 tbsp vegetable oil 1kg/2lb 4oz chicken drumsticks salt and ground black pepper 100g/3½oz tomato ketchup2 tbsp soy sauce2 tbsp runny honey 100g/3½oz tomato ketchup 2 tbsp soy sauce 2 tbsp runny honey 500g/1lb 2oz ready-made coleslaw100g/3½oz frozen sweetcorn 500g/1lb 2oz ready-made coleslaw 100g/3½oz frozen sweetcorn Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes.Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes.While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl.Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes. Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes. Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes. While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl. While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl. Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Recipe tips Use shallow baking trays to cook the potatoes and chicken if you can, as the heat will circulate more freely and the cooking time will be reduced. If you only have roasting tins, it doesn’t mean you can’t make the recipe, but you may need to increase the cooking time by 5–10 minutes. For a bit more spice, add some chilli flakes to the barbecue sauce if you have them in the cupboard. Less expensive coleslaw can be a bit oniony so add a dash of soured cream, cream or yoghurt to mellow the flavour if you have it in. If you don’t fancy coleslaw, you can serve with a simple salad instead.
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"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_barbecue-style_95151_16x9.jpg A cheap and easy way to serve up barbecue-style chicken, even when it’s raining. Using a more affordable cut like drumsticks helps keep the costs low and any leftovers can be eaten hot or cold as part of a packed lunch the next day. A kilo-sized pack contains roughly 9–11 drumsticks. If you think your family will eat more, buy a second pack and freeze the excess – you will still be within budget for the week. This recipe is part of a Budget meal plan for six. In September 2023 this recipe was costed at an average of £5.50 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz large potatoes, each cut into 8 wedges2 tbsp vegetable oil1kg/2lb 4oz chicken drumstickssalt and ground black pepper 800g/1lb 12oz large potatoes, each cut into 8 wedges 2 tbsp vegetable oil 1kg/2lb 4oz chicken drumsticks salt and ground black pepper 100g/3½oz tomato ketchup2 tbsp soy sauce2 tbsp runny honey 100g/3½oz tomato ketchup 2 tbsp soy sauce 2 tbsp runny honey 500g/1lb 2oz ready-made coleslaw100g/3½oz frozen sweetcorn 500g/1lb 2oz ready-made coleslaw 100g/3½oz frozen sweetcorn Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes.Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes.While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl.Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes. Put the potatoes in a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potato wedges on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 30–35 minutes. Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes. Line a second baking tray with foil or baking parchment and add the chicken drumsticks. Season with salt and pepper and place on a shelf a couple of rungs above the potatoes to allow the heat to circulate. Bake for 20 minutes. While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl. While the chicken and potatoes are cooking, cook the sweetcorn according to the pack instructions in the microwave or a small pan then rinse in cold water in a sieve and drain well. Mix with the coleslaw. Mix the barbecue sauce ingredients in a small bowl. Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Remove the chicken from the oven after 20 minutes and brush generously with the sauce. Return to the oven for a further 10–15 minutes, or until the chicken is thoroughly cooked, sticky and charred in places and the potatoes are pale golden-brown. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Serve the chicken with the wedges and coleslaw. Any leftover sauce can be served alongside. Recipe tips Use shallow baking trays to cook the potatoes and chicken if you can, as the heat will circulate more freely and the cooking time will be reduced. If you only have roasting tins, it doesn’t mean you can’t make the recipe, but you may need to increase the cooking time by 5–10 minutes. For a bit more spice, add some chilli flakes to the barbecue sauce if you have them in the cupboard. Less expensive coleslaw can be a bit oniony so add a dash of soured cream, cream or yoghurt to mellow the flavour if you have it in. If you don’t fancy coleslaw, you can serve with a simple salad instead."
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Budget cottage pie with baked beans recipe
An average of 4.1 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_pie_67314_16x9.jpg This cheap and cheerful cottage pie has a lighter touch, with everyone's favourite baked beans and plenty of lovely mash. This is designed to be a low cost recipe. 1 tbsp olive oil1 onion, diced2 carrots, diced1 garlic clove, crushed250g/9oz beef mince 1 x 410g/14½oz tin baked beans1 x 400g/14oz tin tomatoes 400ml/14fl oz stock, made from stock cube (ideally beef but chicken or vegetable is fine)900g/2lb potatoes, chopped into equal size pieces 100ml/3½fl oz milk50g/1¾oz buttersalt and black pepper 1 tbsp olive oil 1 onion, diced 2 carrots, diced 1 garlic clove, crushed 250g/9oz beef mince 1 x 410g/14½oz tin baked beans 1 x 400g/14oz tin tomatoes 400ml/14fl oz stock, made from stock cube (ideally beef but chicken or vegetable is fine) 900g/2lb potatoes, chopped into equal size pieces 100ml/3½fl oz milk 50g/1¾oz butter salt and black pepper Method Preheat the oven to 200C/400F/Gas 6.Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes.Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little. Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much.Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes. Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste.Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes. Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes. Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little. Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little. Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much. Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much. Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes. Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes. Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste. Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste. Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown. Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown. Recipe tips In September 2023 this recipe was costed at an average of £4.36 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
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"title": "Budget cottage pie with baked beans recipe",
"content": "An average of 4.1 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_pie_67314_16x9.jpg This cheap and cheerful cottage pie has a lighter touch, with everyone's favourite baked beans and plenty of lovely mash. This is designed to be a low cost recipe. 1 tbsp olive oil1 onion, diced2 carrots, diced1 garlic clove, crushed250g/9oz beef mince 1 x 410g/14½oz tin baked beans1 x 400g/14oz tin tomatoes 400ml/14fl oz stock, made from stock cube (ideally beef but chicken or vegetable is fine)900g/2lb potatoes, chopped into equal size pieces 100ml/3½fl oz milk50g/1¾oz buttersalt and black pepper 1 tbsp olive oil 1 onion, diced 2 carrots, diced 1 garlic clove, crushed 250g/9oz beef mince 1 x 410g/14½oz tin baked beans 1 x 400g/14oz tin tomatoes 400ml/14fl oz stock, made from stock cube (ideally beef but chicken or vegetable is fine) 900g/2lb potatoes, chopped into equal size pieces 100ml/3½fl oz milk 50g/1¾oz butter salt and black pepper Method Preheat the oven to 200C/400F/Gas 6.Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes.Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little. Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much.Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes. Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste.Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes. Heat a large saucepan over a medium heat and add the oil. Once hot, fry the onions and carrots gently with a pinch of salt for 6-7 minutes, or until the onions are translucent but not browned. Add the garlic and cook for another two minutes. Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little. Add the mince and stir to mix. Cook for 5-6 minutes or until all the raw meat has turned brown. Add the baked beans, tomatoes and stock. Simmer the mixture for 30-40 minutes without a lid to allow the mix to reduce and thicken a little. Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much. Once cooked, pour into a medium sized baking dish about 21x27cm/8x11in. Taste and add salt and pepper as necessary. Leave to cool and then chill in the fridge for 20 minutes - this will prevent the mashed potato sinking into it too much. Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes. Meanwhile boil the potatoes in a saucepan of salted boiling water for 15 minutes until tender. Remove and drain, leaving to steam dry in the colander for 3-4 minutes. Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste. Heat the milk and butter together in the pan you used to cook the potatoes, until the butter is melted. Once the potatoes are dried a little, place back into the saucepan and mash with a potato masher until smooth, mixing well with the butter and milk. Taste and add salt and pepper to taste. Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown. Layer the mashed potato on top of the meat base in the baking dish and bake in the preheated oven to 25-30 minutes, or until bubbling and the potato top is golden-brown. Recipe tips In September 2023 this recipe was costed at an average of £4.36 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard."
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Veggie sausage and mash with onion gravy recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_sausage_and_mash_77473_16x9.jpg Sausage and mash is a classic comfort food dish and this veggie version is an easy supper for all the family. You can serve the sausages without the gravy for younger members of the group if you like, or turn it into a vegan meal by swapping the milk and butter for plant-based alternatives. This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.22 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices100ml/3½fl oz milk20g/¾oz butter300g/10½oz frozen peas 800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices 100ml/3½fl oz milk 20g/¾oz butter 300g/10½oz frozen peas 2 tbsp vegetable oil6–8 frozen vegetarian sausages (see recipe tip if using fresh sausages)1 medium onion, thinly sliced1 tbsp plain flour 300ml/½ pint vegetable stock, made with 1 stock cube1 tbsp ketchup2 tsp soy sauce (preferably dark)½ tsp dried mixed herbsground black pepper 2 tbsp vegetable oil 6–8 frozen vegetarian sausages (see recipe tip if using fresh sausages) 1 medium onion, thinly sliced 1 tbsp plain flour 300ml/½ pint vegetable stock, made with 1 stock cube 1 tbsp ketchup 2 tsp soy sauce (preferably dark) ½ tsp dried mixed herbs ground black pepper Method To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready.Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed.Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly. Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas. To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready. To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready. Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed. Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly. Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly. Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste. Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas. Recipe tips Don’t let the potatoes overcook or they will break up and your mash could become watery. Cooking the potatoes with a lid on means you can reduce the heat and save energy. If using fresh rather than frozen sausages, you will need to reduce the cooking time in step 2.
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"title": "Veggie sausage and mash with onion gravy recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_sausage_and_mash_77473_16x9.jpg Sausage and mash is a classic comfort food dish and this veggie version is an easy supper for all the family. You can serve the sausages without the gravy for younger members of the group if you like, or turn it into a vegan meal by swapping the milk and butter for plant-based alternatives. This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.22 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices100ml/3½fl oz milk20g/¾oz butter300g/10½oz frozen peas 800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices 100ml/3½fl oz milk 20g/¾oz butter 300g/10½oz frozen peas 2 tbsp vegetable oil6–8 frozen vegetarian sausages (see recipe tip if using fresh sausages)1 medium onion, thinly sliced1 tbsp plain flour 300ml/½ pint vegetable stock, made with 1 stock cube1 tbsp ketchup2 tsp soy sauce (preferably dark)½ tsp dried mixed herbsground black pepper 2 tbsp vegetable oil 6–8 frozen vegetarian sausages (see recipe tip if using fresh sausages) 1 medium onion, thinly sliced 1 tbsp plain flour 300ml/½ pint vegetable stock, made with 1 stock cube 1 tbsp ketchup 2 tsp soy sauce (preferably dark) ½ tsp dried mixed herbs ground black pepper Method To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready.Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed.Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly. Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas. To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready. To make the mashed potatoes, put the sliced potatoes in a large saucepan and cover with water until they're submerged by 1cm/½in. Cover with a lid and bring to the boil. Reduce the heat and simmer for 8–10 minutes, or until soft. You can test by piercing a couple of the potato slices with the tip of a knife; if it slides in easily, the potatoes are ready. Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Meanwhile, heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the sausages and cook for 3 minutes, turning regularly. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed. Add the remaining oil and onion and continue cooking, stirring the onion and turning the sausages often, for a further 10 minutes or until the sausages are cooked through and the onion is soft and well browned. Add a little extra oil if needed. Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly. Transfer the sausages to a plate and sprinkle the flour over the onion. Stir in the flour then gradually add the stock in a thin stream, stirring constantly until it is all incorporated. Add the ketchup, soy sauce and mixed herbs. Season with ground black pepper and bring to a simmer. Return the sausages to the pan and simmer gently for 3–4 minutes, stirring regularly. Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste. Drain the potatoes well using a colander or large sieve and return to the pan. Mash with a potato masher until smooth then add the milk and butter and mash together over a low heat until hot and creamy. Season with salt and pepper to taste. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas. Cook the peas in a small pan of boiling water or in the microwave for 2–4 minutes or until hot. Serve the sausages and gravy with the mash and peas. Recipe tips Don’t let the potatoes overcook or they will break up and your mash could become watery. Cooking the potatoes with a lid on means you can reduce the heat and save energy. If using fresh rather than frozen sausages, you will need to reduce the cooking time in step 2."
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f8ca14e1a3784d7a97bc51cd0c83d4f35644edcf62676b9c8d256c34b4dc655c
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Creamy chicken and rice recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chicken_and_rice_00172_16x9.jpg A simple and easy risotto-style supper, that uses cheaper long grain rice instead of short grain arborio rice. Add the stock all in one go at the beginning for a hands-off simple risotto. Use leftover chicken from a roast and any frozen or cooked vegetables you like. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £3.02 when checking prices at four UK supermarkets (priced using pre-cooked chicken – it will be cheaper if the chicken is batch cooked as part of the meail plan). This recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp vegetable oil1 medium onion, finely chopped150–200g/5½oz–7oz cooked skinless leftover chicken, cut into small pieces250g/9oz long grain rice700ml/1¼ pint hot chicken stock, made with 1 stock cube200g/7oz frozen peas50g/1¾oz cheddar, finely gratedsalt and ground black pepper 2 tbsp vegetable oil 1 medium onion, finely chopped 150–200g/5½oz–7oz cooked skinless leftover chicken, cut into small pieces 250g/9oz long grain rice 700ml/1¼ pint hot chicken stock, made with 1 stock cube 200g/7oz frozen peas 50g/1¾oz cheddar, finely grated salt and ground black pepper Method Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly.Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed.Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top. Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed. Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed. Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top. Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top. Recipe tips This recipe uses leftover roast chicken from the Easy roast chicken recipe which is also part of the Budget meal plan for four. You can also use raw chicken for this dish, just cut it into small pieces and fry it with the onion in step one. Boneless thigh or breast will work well. If you don’t have chicken leftover from a roast, you can use any cooked chicken – rotisserie style chicken is fine as are small packs of cooked chicken but they can be expensive. Chopped ham or bacon could be used instead if you have some handy. Sliced mushrooms and vegetable stock can be used instead of chicken for a meat-free meal. If you have any Parmesan handy, you can use it instead of the cheddar.
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"title": "Creamy chicken and rice recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chicken_and_rice_00172_16x9.jpg A simple and easy risotto-style supper, that uses cheaper long grain rice instead of short grain arborio rice. Add the stock all in one go at the beginning for a hands-off simple risotto. Use leftover chicken from a roast and any frozen or cooked vegetables you like. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £3.02 when checking prices at four UK supermarkets (priced using pre-cooked chicken – it will be cheaper if the chicken is batch cooked as part of the meail plan). This recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp vegetable oil1 medium onion, finely chopped150–200g/5½oz–7oz cooked skinless leftover chicken, cut into small pieces250g/9oz long grain rice700ml/1¼ pint hot chicken stock, made with 1 stock cube200g/7oz frozen peas50g/1¾oz cheddar, finely gratedsalt and ground black pepper 2 tbsp vegetable oil 1 medium onion, finely chopped 150–200g/5½oz–7oz cooked skinless leftover chicken, cut into small pieces 250g/9oz long grain rice 700ml/1¼ pint hot chicken stock, made with 1 stock cube 200g/7oz frozen peas 50g/1¾oz cheddar, finely grated salt and ground black pepper Method Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly.Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed.Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top. Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer. Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed. Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed. Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top. Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top. Recipe tips This recipe uses leftover roast chicken from the Easy roast chicken recipe which is also part of the Budget meal plan for four. You can also use raw chicken for this dish, just cut it into small pieces and fry it with the onion in step one. Boneless thigh or breast will work well. If you don’t have chicken leftover from a roast, you can use any cooked chicken – rotisserie style chicken is fine as are small packs of cooked chicken but they can be expensive. Chopped ham or bacon could be used instead if you have some handy. Sliced mushrooms and vegetable stock can be used instead of chicken for a meat-free meal. If you have any Parmesan handy, you can use it instead of the cheddar."
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608f9ec1f63c3c2bfd0ec421033af305e997556aea391320e4ba56ce5bbe4653
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One-pan turkey bolognese recipe
If you don’t have any tomato ketchup, use tomato purée instead. You can swap your turkey for chicken mince but it will be a little more expensive and you may need a little extra oil to fry as it is likely to be leaner than the thighs (the same applies to turkey breast mince, which is lower in fat than thigh mince). If following the budget meal plan for two, you will have bought a 500g/1lb 2oz pack of turkey and split it into two. The other part is used for the Turkey, potato and pea curry. If you’d prefer to use in one dish, you can double up and make a bolognese for four. The leftovers can be stored in the fridge and eaten over a couple of days or frozen for up to 3 months. The raw turkey can also be frozen, wrapped tightly in foil for up to 4 months. If you decide to make the turkey without the pasta, you can reduce the amount of water to just ½ tin for simmering the mince. Serve the bolognese with spaghetti cooked in a separate pan, or spoon onto jacket potatoes, top with mash or serve with crusty bread.
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"title": "One-pan turkey bolognese recipe",
"content": "If you don’t have any tomato ketchup, use tomato purée instead. You can swap your turkey for chicken mince but it will be a little more expensive and you may need a little extra oil to fry as it is likely to be leaner than the thighs (the same applies to turkey breast mince, which is lower in fat than thigh mince). If following the budget meal plan for two, you will have bought a 500g/1lb 2oz pack of turkey and split it into two. The other part is used for the Turkey, potato and pea curry. If you’d prefer to use in one dish, you can double up and make a bolognese for four. The leftovers can be stored in the fridge and eaten over a couple of days or frozen for up to 3 months. The raw turkey can also be frozen, wrapped tightly in foil for up to 4 months. If you decide to make the turkey without the pasta, you can reduce the amount of water to just ½ tin for simmering the mince. Serve the bolognese with spaghetti cooked in a separate pan, or spoon onto jacket potatoes, top with mash or serve with crusty bread."
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c70bcb4b3b4cea731941efc564c5b68c5d8c85f59607938bbcd1c92577252805
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Budget veggie bolognese recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_veggie_bolognese_51335_16x9.jpg A rich tasting, family-friendly bolognese packed with vegetables and lentils. Any leftovers keep well in the fridge for a couple of days and can be frozen too. This recipe is part of a Budget vegetarian meal plan for four. In October 2023 this recipe was costed at an average of £3.83 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp vegetable oil1 medium onion, finely chopped2–3 medium carrots, peeled and diced1 medium courgette, trimmed and diced200g/7oz mushrooms, any kind, sliced or quartered if large400g tin green lentils, drained 400g tin chopped tomatoes1 vegetable stock cube3 tbsp tomato ketchup½ tsp dried mixed herbs250g/9oz dried spaghetti50g/1¾oz cheddar, gratedsalt and ground black pepper 2 tbsp vegetable oil 1 medium onion, finely chopped 2–3 medium carrots, peeled and diced 1 medium courgette, trimmed and diced 200g/7oz mushrooms, any kind, sliced or quartered if large 400g tin green lentils, drained 400g tin chopped tomatoes 1 vegetable stock cube 3 tbsp tomato ketchup ½ tsp dried mixed herbs 250g/9oz dried spaghetti 50g/1¾oz cheddar, grated salt and ground black pepper Method Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste.While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese. Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly. Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste. While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese. While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese. Recipe tips You can use any tinned lentils for this bolognese. Sachets of lentils work too, although they are more expensive. Alternatively, use beans or chickpeas if you have some handy. Ketchup adds sweetness to the bolognese and is a handy store cupboard ingredient for tomato-based sauces, but you could use tomato pureé instead. If you keep a lid on your pan you can lower the heat on the hob to reduce energy use – just make sure you stir the bolognese regularly.
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"url": "https://www.bbc.co.uk/food/recipes/budget_veggie_bolognese_51335",
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"title": "Budget veggie bolognese recipe",
"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_veggie_bolognese_51335_16x9.jpg A rich tasting, family-friendly bolognese packed with vegetables and lentils. Any leftovers keep well in the fridge for a couple of days and can be frozen too. This recipe is part of a Budget vegetarian meal plan for four. In October 2023 this recipe was costed at an average of £3.83 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp vegetable oil1 medium onion, finely chopped2–3 medium carrots, peeled and diced1 medium courgette, trimmed and diced200g/7oz mushrooms, any kind, sliced or quartered if large400g tin green lentils, drained 400g tin chopped tomatoes1 vegetable stock cube3 tbsp tomato ketchup½ tsp dried mixed herbs250g/9oz dried spaghetti50g/1¾oz cheddar, gratedsalt and ground black pepper 2 tbsp vegetable oil 1 medium onion, finely chopped 2–3 medium carrots, peeled and diced 1 medium courgette, trimmed and diced 200g/7oz mushrooms, any kind, sliced or quartered if large 400g tin green lentils, drained 400g tin chopped tomatoes 1 vegetable stock cube 3 tbsp tomato ketchup ½ tsp dried mixed herbs 250g/9oz dried spaghetti 50g/1¾oz cheddar, grated salt and ground black pepper Method Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste.While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese. Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly. Heat the oil in a large, deep frying pan, sauté pan or wide-based saucepan and fry the onion, carrot, courgette and mushrooms over a high heat for 8–10 minutes or until the vegetables are softened and beginning to brown, stirring regularly. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper. Add the lentils, tomatoes, stock cube, tomato ketchup and herbs. Refill the tomato tin with water (it will measure around 400ml) and pour into the pan. Season with salt and lots of ground black pepper. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste. Cover with a lid and bring to a gentle simmer over a medium heat, stirring occasionally. Reduce the heat to low and cook for 15–20 minutes, or until the sauce is thick and all the vegetables are softened, stirring regularly – especially towards the end of the cooking time as the sauce thickens. Season to taste. While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese. While the bolognese is simmering, cook the pasta according to the pack instructions. Drain the pasta and serve topped with the bolognese and a little grated cheese. Recipe tips You can use any tinned lentils for this bolognese. Sachets of lentils work too, although they are more expensive. Alternatively, use beans or chickpeas if you have some handy. Ketchup adds sweetness to the bolognese and is a handy store cupboard ingredient for tomato-based sauces, but you could use tomato pureé instead. If you keep a lid on your pan you can lower the heat on the hob to reduce energy use – just make sure you stir the bolognese regularly."
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364c04221f12f20f6c9c2e20ad83c943da31d8283d0961790917c4bff355a9d8
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Tomato and pea pasta bake recipe
An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_pea_pasta_01086_16x9.jpg Slowly cooking the peas releases their sweetness and makes this a thoroughly satisfying veggie pasta bake for one. Finishing the pasta bake under the grill is a much faster and cheaper way of getting the golden top and crispy bits that make a pasta bake so enjoyable. This recipe is part of a Budget vegetarian meal plan for one. In September 2023 this recipe was costed at an average of £1.48 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tsp olive oil 1 red or brown onion, thinly sliced2 garlic cloves, finely chopped or grated½ tsp dried mixed herbs small handful fresh basil, stems finely chopped, leaves picked 80g/2¾oz penne, or other pasta shapes 200g/7oz tinned chopped tomatoes (see recipe tip)125g/4½oz frozen peas 62–75g/2¼–2½oz mozzarella (half a standard-size ball)salt and ground black pepper 1 tsp olive oil 1 red or brown onion, thinly sliced 2 garlic cloves, finely chopped or grated ½ tsp dried mixed herbs small handful fresh basil, stems finely chopped, leaves picked 80g/2¾oz penne, or other pasta shapes 200g/7oz tinned chopped tomatoes (see recipe tip) 125g/4½oz frozen peas 62–75g/2¼–2½oz mozzarella (half a standard-size ball) salt and ground black pepper Method Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Recipe tips It's much cheaper to buy chopped tomatoes in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest of the mozzarella is used in the chilli broccoli pizza.
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"title": "Tomato and pea pasta bake recipe",
"content": "An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_pea_pasta_01086_16x9.jpg Slowly cooking the peas releases their sweetness and makes this a thoroughly satisfying veggie pasta bake for one. Finishing the pasta bake under the grill is a much faster and cheaper way of getting the golden top and crispy bits that make a pasta bake so enjoyable. This recipe is part of a Budget vegetarian meal plan for one. In September 2023 this recipe was costed at an average of £1.48 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tsp olive oil 1 red or brown onion, thinly sliced2 garlic cloves, finely chopped or grated½ tsp dried mixed herbs small handful fresh basil, stems finely chopped, leaves picked 80g/2¾oz penne, or other pasta shapes 200g/7oz tinned chopped tomatoes (see recipe tip)125g/4½oz frozen peas 62–75g/2¼–2½oz mozzarella (half a standard-size ball)salt and ground black pepper 1 tsp olive oil 1 red or brown onion, thinly sliced 2 garlic cloves, finely chopped or grated ½ tsp dried mixed herbs small handful fresh basil, stems finely chopped, leaves picked 80g/2¾oz penne, or other pasta shapes 200g/7oz tinned chopped tomatoes (see recipe tip) 125g/4½oz frozen peas 62–75g/2¼–2½oz mozzarella (half a standard-size ball) salt and ground black pepper Method Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Heat the oil in a frying pan. Toss in the onion and cook for 5 minutes until softened. Add the garlic, mixed herbs and basil stalks and cook for a further 1–2 minutes until fragrant. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Meanwhile, bring a saucepan of water to the boil and cook the penne for 8 minutes, until al dente. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Add the tomatoes, a mugful of the pasta water and the peas to the frying pan and cook until the pasta is ready. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Preheat the grill to its highest setting. Drain the pasta and toss with the sauce, then transfer to an ovenproof dish. Tear the mozzarella over the top and season with salt and pepper. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Grill for 3–4 minutes until the mozzarella is melted and bubbling. (If you don’t have a grill, simply cook the pasta in the sauce for 2 more minutes and serve with torn mozzarella on top.) Garnish with the basil leaves and serve. Recipe tips It's much cheaper to buy chopped tomatoes in 400g tins than the smaller tins. Use half in this recipe and transfer the rest to a container or covered dish, refrigerate and eat within 5 days (do not store in the tin). The rest of the mozzarella is used in the chilli broccoli pizza."
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a62bf14c4e70fb5f52271c511b780053dbc4ec8bfd7722bd5c9511b44703629a
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Chilli no carne recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_no_carne_41967_16x9.jpg Repurposing baked bean leftovers with even more beans and a few herbs and spices totally transforms this vegan chilli. It makes enough for lunch the next day too. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.94 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 50g/1¾oz long-grain rice (see recipe tip if following the meal plan)leftover homemade baked beans (see recipe tip)400g tin black beans2 tsp ground cumin½ lime, juice onlysmall handful fresh coriander, roughly chopped 50g/1¾oz long-grain rice (see recipe tip if following the meal plan) leftover homemade baked beans (see recipe tip) 400g tin black beans 2 tsp ground cumin ½ lime, juice only small handful fresh coriander, roughly chopped Method Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve.Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander. Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve. Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve. Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander.
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"title": "Chilli no carne recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_no_carne_41967_16x9.jpg Repurposing baked bean leftovers with even more beans and a few herbs and spices totally transforms this vegan chilli. It makes enough for lunch the next day too. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.94 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 50g/1¾oz long-grain rice (see recipe tip if following the meal plan)leftover homemade baked beans (see recipe tip)400g tin black beans2 tsp ground cumin½ lime, juice onlysmall handful fresh coriander, roughly chopped 50g/1¾oz long-grain rice (see recipe tip if following the meal plan) leftover homemade baked beans (see recipe tip) 400g tin black beans 2 tsp ground cumin ½ lime, juice only small handful fresh coriander, roughly chopped Method Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve.Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander. Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve. Rinse the rice and then cook according to the packet instructions. Once cooked, set half of the rice aside and leave to cool. (Once cool, transfer to a sealed plastic container and keep in the fridge to use in the Tofu fried rice later in the week.) Place the remaining cooked, warm rice on a plate or bowl, to serve. Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Meanwhile, place the leftover baked beans in a saucepan, along with the black beans and its liquid from the tin. Add the ground cumin. Bring to the boil, then reduce to a simmer for 5 minutes. Season with lime juice and stir through most of the coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander. Serve the chilli on the cooked, warm rice with a sprinkling of the remaining coriander."
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48f3322656655bb19566b4aea5ff97fe3470f9d28fad166bf634219bed145b07
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Budget arrabiata pasta recipe
An average of 3.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arrabiatta_pasta_47164_16x9.jpg A fast and spicy supper that’s ready in less than 20 minutes. Feel free to use any pasta shapes you like and chopped fresh chilli instead of dried flakes if you prefer. The cheddar can be swapped for Parmesan or any cheese you have handy – or left out altogether. This recipe is part of a Budget meal plan for one. In September 2023 this recipe was costed at an average of £1.16 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz dried pasta, such as penne3 tbsp oil, ideally olive oil4 garlic cloves, very thinly sliced¼–½ tsp dried chilli flakes, to taste400g tin chopped tomatoessalt and ground black pepper25g/1oz cheddar, finely grated, to serve 100g/3½oz dried pasta, such as penne 3 tbsp oil, ideally olive oil 4 garlic cloves, very thinly sliced ¼–½ tsp dried chilli flakes, to taste 400g tin chopped tomatoes salt and ground black pepper 25g/1oz cheddar, finely grated, to serve Method Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly.Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium–high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper.Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve. Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly. Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly. Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium–high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper. Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium–high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper. Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve. Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve. Recipe tips When cooking the garlic, it’s important not to let it burn or it will make the sauce taste bitter. Bring out the sweetness of cheap tinned tomatoes by adding half a teaspoon of sugar to the sauce. Any leftovers can be kept in the fridge for a couple of days, or frozen for a month. Thaw in the fridge overnight then reheat in the microwave or in a pan on the hob with an extra splash of water. The sauce is generous enough to stretch to two servings if you add an extra 50g/1¾oz pasta.
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"title": "Budget arrabiata pasta recipe",
"content": "An average of 3.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arrabiatta_pasta_47164_16x9.jpg A fast and spicy supper that’s ready in less than 20 minutes. Feel free to use any pasta shapes you like and chopped fresh chilli instead of dried flakes if you prefer. The cheddar can be swapped for Parmesan or any cheese you have handy – or left out altogether. This recipe is part of a Budget meal plan for one. In September 2023 this recipe was costed at an average of £1.16 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz dried pasta, such as penne3 tbsp oil, ideally olive oil4 garlic cloves, very thinly sliced¼–½ tsp dried chilli flakes, to taste400g tin chopped tomatoessalt and ground black pepper25g/1oz cheddar, finely grated, to serve 100g/3½oz dried pasta, such as penne 3 tbsp oil, ideally olive oil 4 garlic cloves, very thinly sliced ¼–½ tsp dried chilli flakes, to taste 400g tin chopped tomatoes salt and ground black pepper 25g/1oz cheddar, finely grated, to serve Method Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly.Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium–high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper.Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve. Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly. Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly. Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium–high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper. Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium–high heat and bring to a simmer. Cook for 5–7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper. Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve. Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve. Recipe tips When cooking the garlic, it’s important not to let it burn or it will make the sauce taste bitter. Bring out the sweetness of cheap tinned tomatoes by adding half a teaspoon of sugar to the sauce. Any leftovers can be kept in the fridge for a couple of days, or frozen for a month. Thaw in the fridge overnight then reheat in the microwave or in a pan on the hob with an extra splash of water. The sauce is generous enough to stretch to two servings if you add an extra 50g/1¾oz pasta."
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cf3b6b090c57b6a286443cbacc5c0cfdc51898740295e6ea526d3e9f57dc66d4
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Easy roast chicken and vegetables recipe
For an extra tasty gravy, remove all the chicken and vegetables from the roasting tin. Add the gravy, made as in the recipe above, and 4–5 tablespoons water to the tin. Scrape up all the pan juices using a wooden spoon or spatula. Pour back into the gravy saucepan and reheat together until bubbling. Strain through a sieve before serving. If your carrots are particularly large, cut into quarters lengthways instead of halves. Don’t let them become too narrow though, as they need to cook for the same length of time as the chicken. If they are particularly small, add a few extra and cook whole, adding to the roasting tin 15 minutes after the chicken begins to cook. If the vegetables begin to overcook before the chicken is ready, transfer to another tin then return to the oven to reheat while the chicken is resting. Once the chicken has cooled after serving, you can take any remaining meat off the bones. Discard the skin and cover the meat. It can be kept in the fridge for up to 2 days. Use in the Creamy chicken and rice recipe which is also part of the Budget meal plan for four. If family members aren’t keen on parsnips, swap for extra potatoes instead.
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"title": "Easy roast chicken and vegetables recipe",
"content": "For an extra tasty gravy, remove all the chicken and vegetables from the roasting tin. Add the gravy, made as in the recipe above, and 4–5 tablespoons water to the tin. Scrape up all the pan juices using a wooden spoon or spatula. Pour back into the gravy saucepan and reheat together until bubbling. Strain through a sieve before serving. If your carrots are particularly large, cut into quarters lengthways instead of halves. Don’t let them become too narrow though, as they need to cook for the same length of time as the chicken. If they are particularly small, add a few extra and cook whole, adding to the roasting tin 15 minutes after the chicken begins to cook. If the vegetables begin to overcook before the chicken is ready, transfer to another tin then return to the oven to reheat while the chicken is resting. Once the chicken has cooled after serving, you can take any remaining meat off the bones. Discard the skin and cover the meat. It can be kept in the fridge for up to 2 days. Use in the Creamy chicken and rice recipe which is also part of the Budget meal plan for four. If family members aren’t keen on parsnips, swap for extra potatoes instead."
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190c00f37884fa6b6608f26269326c20a59483f8b1bd68382f7c72cc0bca64b9
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Egg and bacon hash recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_bacon_hash_85605_16x9.jpg Eggs and bacon make a great standby supper but if you cook them with potatoes to make a hash they become a proper meal. This is a handy dish to cook if you have boiled or roast potatoes leftover from another meal too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.04 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, cut into roughly 15mm/⅝in chunks3 tbsp vegetable oil1 medium onion, thinly sliced3–4 rashers smoked bacon, thinly sliced4 medium eggs2 x 400g tins baked beansfreshly ground black pepper 800g/1lb 12oz potatoes, cut into roughly 15mm/⅝in chunks 3 tbsp vegetable oil 1 medium onion, thinly sliced 3–4 rashers smoked bacon, thinly sliced 4 medium eggs 2 x 400g tins baked beans freshly ground black pepper Method Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat. Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.)Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper. Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.) While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside. Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat. Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat. Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.) Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.) Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper. Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper. Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.) Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.) While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside. While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside. Recipe tips If you want to serve a couple of eggs to each person, you can fry them separately in another pan instead of cooking with the potatoes and bacon if you like. Sprinkle the potatoes with dried flaked chilles and toss lightly before adding the eggs for a bit more spice.
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"title": "Egg and bacon hash recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_and_bacon_hash_85605_16x9.jpg Eggs and bacon make a great standby supper but if you cook them with potatoes to make a hash they become a proper meal. This is a handy dish to cook if you have boiled or roast potatoes leftover from another meal too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.04 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, cut into roughly 15mm/⅝in chunks3 tbsp vegetable oil1 medium onion, thinly sliced3–4 rashers smoked bacon, thinly sliced4 medium eggs2 x 400g tins baked beansfreshly ground black pepper 800g/1lb 12oz potatoes, cut into roughly 15mm/⅝in chunks 3 tbsp vegetable oil 1 medium onion, thinly sliced 3–4 rashers smoked bacon, thinly sliced 4 medium eggs 2 x 400g tins baked beans freshly ground black pepper Method Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat. Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.)Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper. Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.) While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside. Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat. Put the potatoes in a large saucepan and cover with water 1cm/½in higher than the potatoes. Cover with a lid and bring to the boil over high heat. Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.) Reduce the heat slightly and simmer the potatoes for 5 minutes, or until tender but not falling apart. Drain in a colander and leave to stand for 5 minutes to dry the potatoes a little. (If using leftover cooked potatoes, you can leave this step out altogether and simply cut the potatoes into small chunks.) Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper. Place a large non-stick frying pan, shallow wide-based casserole or sauté pan over a high heat. Add 2 tablespoons of the oil and fry the onion, bacon and potatoes together for 10 minutes or until lightly browned, stirring often. Add a little more oil if the potatoes begin to stick. Season with ground black pepper. Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.) Reduce the heat to low, make four dips in the vegetables and crack an egg into each one. Cover the pan with a lid or large piece of kitchen foil and cook for about 5 minutes more, or until the egg whites are set and the yolks remain runny. (If the pan is over a high heat, the potatoes will burn before the eggs are cooked.) While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside. While the eggs are cooking, heat the beans in a microwave or in a pan on the hob, according to the instructions on the tin. Serve the potatoes and bacon with the beans alongside. Recipe tips If you want to serve a couple of eggs to each person, you can fry them separately in another pan instead of cooking with the potatoes and bacon if you like. Sprinkle the potatoes with dried flaked chilles and toss lightly before adding the eggs for a bit more spice."
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bdc2176db9a96225849940a7ce469eadec507adbb034ee37f39a63bce95b4f1a
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One-pan fish and chips recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_fish_and_chips_07916_16x9.jpg A fun family traybake that’s bound to be popular with the kids. It’s also a great way to get the family eating more fish. Cooking everything in one large baking tray makes for a hassle-free supper and saves on washing up. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.07 when checking prices at four UK supermarkets. It is is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, each cut into 8 wedges2 tbsp vegetable oil 15–20 breaded fish fingers200g/7oz frozen peas, thawedsalt and ground black pepper 800g/1lb 12oz potatoes, each cut into 8 wedges 2 tbsp vegetable oil 15–20 breaded fish fingers 200g/7oz frozen peas, thawed salt and ground black pepper 6 slices bread and butter 1 lemon, cut into wedges 6 slices bread and butter 1 lemon, cut into wedges Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes.Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Recipe tips If your baking tin isn’t large enough to hold all the potatoes and fish fingers, you can cook them in two separate trays instead, placing the potato tin above the fish.
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"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_fish_and_chips_07916_16x9.jpg A fun family traybake that’s bound to be popular with the kids. It’s also a great way to get the family eating more fish. Cooking everything in one large baking tray makes for a hassle-free supper and saves on washing up. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.07 when checking prices at four UK supermarkets. It is is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, each cut into 8 wedges2 tbsp vegetable oil 15–20 breaded fish fingers200g/7oz frozen peas, thawedsalt and ground black pepper 800g/1lb 12oz potatoes, each cut into 8 wedges 2 tbsp vegetable oil 15–20 breaded fish fingers 200g/7oz frozen peas, thawed salt and ground black pepper 6 slices bread and butter 1 lemon, cut into wedges 6 slices bread and butter 1 lemon, cut into wedges Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes.Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Recipe tips If your baking tin isn’t large enough to hold all the potatoes and fish fingers, you can cook them in two separate trays instead, placing the potato tin above the fish."
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cf4353ea5d9bd63377976b8c4681cf3f1c7d539e2ff040f2c5e22f37cb401421
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Roast pork and veg with gravy recipe
Resting the pork after roasting is important as it will help relax the meat and make it more succulent. Make sure you carve it thinly too, as it will go further and be more tender. In weekly budget for the meal plan for six, there's enough money to buy a packet of ready-made Yorkshire puddings to add to this meal. Reheat in the oven while the pork is resting. If your carrots and parsnips are large rather than medium, cut into quarters lengthways instead of halves. And if they are small, you can leave them whole or start cooking 15 minutes later than the pork and potatoes. If your family aren’t keen parsnip eaters, you can add extra potatoes instead. The quick cooking time will mean you won’t achieve any crispy crackling on the pork, but you can remove it before the pork rests and grill for a few minutes instead, if you like. If you already have gravy granules in your cupboard, you could add a couple of tablespoons to the gravy to give it a deeper colour and richer flavour. If your pork is larger than recommended, you can either cook it for longer or cut some off before roasting, wrap tightly in foil and freeze for up to 4 months. Use for stir fries or slow-cooker pulled pork dishes.
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"title": "Roast pork and veg with gravy recipe",
"content": "Resting the pork after roasting is important as it will help relax the meat and make it more succulent. Make sure you carve it thinly too, as it will go further and be more tender. In weekly budget for the meal plan for six, there's enough money to buy a packet of ready-made Yorkshire puddings to add to this meal. Reheat in the oven while the pork is resting. If your carrots and parsnips are large rather than medium, cut into quarters lengthways instead of halves. And if they are small, you can leave them whole or start cooking 15 minutes later than the pork and potatoes. If your family aren’t keen parsnip eaters, you can add extra potatoes instead. The quick cooking time will mean you won’t achieve any crispy crackling on the pork, but you can remove it before the pork rests and grill for a few minutes instead, if you like. If you already have gravy granules in your cupboard, you could add a couple of tablespoons to the gravy to give it a deeper colour and richer flavour. If your pork is larger than recommended, you can either cook it for longer or cut some off before roasting, wrap tightly in foil and freeze for up to 4 months. Use for stir fries or slow-cooker pulled pork dishes."
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24061d0179df140412430f13254fa8989e591e9c8a86a771bae16f08d83b53c0
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Tuna and sweetcorn pasta recipe
An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_pasta_83463_16x9.jpg An easy family favourite recipe that incorporates healthy fish within a tight budget. Use your favourite pasta shapes and feel free to add alternative frozen, fresh or tinned vegetables too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £2.82 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz dried pasta shells, or other pasta shapes200g/7oz frozen sweetcorn200g tub full-fat cream cheese (also known as soft cheese)145g tin tuna chunks, any kind, drained200g/7oz cherry tomatoes, halvedground black pepper 300g/10½oz dried pasta shells, or other pasta shapes 200g/7oz frozen sweetcorn 200g tub full-fat cream cheese (also known as soft cheese) 145g tin tuna chunks, any kind, drained 200g/7oz cherry tomatoes, halved ground black pepper Method Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm.Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately. Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm. Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm. Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately. Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately. Recipe tips If you don’t have any cherry tomatoes, you can use salad tomatoes instead and cut into quarters. Full-fat soft cheese is the kind you use for spreading or making cheesecakes and should be available in the chiller cabinet of any supermarket. Use tinned sweetcorn instead of frozen if you like, or swap for peas or frozen mixed vegetables. You’ll need to serve this dish as soon as it is made as the pasta will continue to soak up the lovely sauce. If you do have leftovers to reheat, add a splash of milk or water before warming
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"title": "Tuna and sweetcorn pasta recipe",
"content": "An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_pasta_83463_16x9.jpg An easy family favourite recipe that incorporates healthy fish within a tight budget. Use your favourite pasta shapes and feel free to add alternative frozen, fresh or tinned vegetables too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £2.82 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz dried pasta shells, or other pasta shapes200g/7oz frozen sweetcorn200g tub full-fat cream cheese (also known as soft cheese)145g tin tuna chunks, any kind, drained200g/7oz cherry tomatoes, halvedground black pepper 300g/10½oz dried pasta shells, or other pasta shapes 200g/7oz frozen sweetcorn 200g tub full-fat cream cheese (also known as soft cheese) 145g tin tuna chunks, any kind, drained 200g/7oz cherry tomatoes, halved ground black pepper Method Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm.Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately. Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Half-fill a large saucepan with water, cover with a lid and bring to a boil over high heat. Stir in the pasta and cook uncovered for about 10 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Add the sweetcorn to the saucepan, cover and return to the boil. Cook for 2 minutes more. Take out a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm. Drain the pasta and sweetcorn in a colander then return to the pan. Add the tomatoes and the drained tuna and toss together over medium heat for 1–2 minutes or until the tomatoes are beginning to warm. Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately. Pour the reserved water over the pasta, add the soft cheese and stir well over low heat until the cheese melts and coats the pasta. Season with freshly ground black pepper and serve immediately. Recipe tips If you don’t have any cherry tomatoes, you can use salad tomatoes instead and cut into quarters. Full-fat soft cheese is the kind you use for spreading or making cheesecakes and should be available in the chiller cabinet of any supermarket. Use tinned sweetcorn instead of frozen if you like, or swap for peas or frozen mixed vegetables. You’ll need to serve this dish as soon as it is made as the pasta will continue to soak up the lovely sauce. If you do have leftovers to reheat, add a splash of milk or water before warming"
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092c4e0258c98d65acced6cbecfd7c60a9d70f24e63ed14d92efb9ad6886569e
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Slow cooker split pea and spinach dal recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_split_pea_04375_16x9.jpg Nothing says comfort food like a big bowl of this super simple, creamy dal. Spend five minutes preparing this recipe then let the slow cooker take over! It’s easily made vegan by swapping the yoghurt for a non-dairy variety. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £2.32 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. Each serving provides 414 kcal, 20.9g protein, 56.6g carbohydrate (of which 4.4g sugars), 8.3g fat (of which 3.9g saturates), 1.5g fibre and 1.17g salt. 1 vegetable stock cube, crumbled350g/12oz dried yellow split peas 1 red onion, finely chopped2 garlic cloves, crushed4 tsp mild curry powder1 tsp ground cumin150–200g/5½–7oz baby spinach leaves1 lemon, cut in halfsalt and freshly ground black pepper300g/10½oz long-grain (or basmati) rice, cooked, to serve200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve 1 vegetable stock cube, crumbled 350g/12oz dried yellow split peas 1 red onion, finely chopped 2 garlic cloves, crushed 4 tsp mild curry powder 1 tsp ground cumin 150–200g/5½–7oz baby spinach leaves 1 lemon, cut in half salt and freshly ground black pepper 300g/10½oz long-grain (or basmati) rice, cooked, to serve 200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve Method Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes.Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges.Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges. Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Recipe tips For a fruity, fresh Indian-style chutney, finely chop 75g/2¾oz dates and ½ red onion. Mix with 2 tablespoons barbecue sauce and 1 tablespoon lemon juice. This chutney works brilliantly with the creamy dal and yoghurt. For a slower cook, use cold water, crumble in the stock cube and increase the cooking time to 5 hours. Any leftovers can be frozen for up to 3 months. If you're following the budget slow cooker vegetarian meal plan for four, remember to save 50g spinach from your pack for Day 3.
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"title": "Slow cooker split pea and spinach dal recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_split_pea_04375_16x9.jpg Nothing says comfort food like a big bowl of this super simple, creamy dal. Spend five minutes preparing this recipe then let the slow cooker take over! It’s easily made vegan by swapping the yoghurt for a non-dairy variety. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £2.32 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. Each serving provides 414 kcal, 20.9g protein, 56.6g carbohydrate (of which 4.4g sugars), 8.3g fat (of which 3.9g saturates), 1.5g fibre and 1.17g salt. 1 vegetable stock cube, crumbled350g/12oz dried yellow split peas 1 red onion, finely chopped2 garlic cloves, crushed4 tsp mild curry powder1 tsp ground cumin150–200g/5½–7oz baby spinach leaves1 lemon, cut in halfsalt and freshly ground black pepper300g/10½oz long-grain (or basmati) rice, cooked, to serve200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve 1 vegetable stock cube, crumbled 350g/12oz dried yellow split peas 1 red onion, finely chopped 2 garlic cloves, crushed 4 tsp mild curry powder 1 tsp ground cumin 150–200g/5½–7oz baby spinach leaves 1 lemon, cut in half salt and freshly ground black pepper 300g/10½oz long-grain (or basmati) rice, cooked, to serve 200g/7oz plain or Greek-style yoghurt (low fat if preferred), to serve Method Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes.Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges.Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Place the stock cube in a jug, pour in 850ml/1½ pints boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges. Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Serve the dal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge. Recipe tips For a fruity, fresh Indian-style chutney, finely chop 75g/2¾oz dates and ½ red onion. Mix with 2 tablespoons barbecue sauce and 1 tablespoon lemon juice. This chutney works brilliantly with the creamy dal and yoghurt. For a slower cook, use cold water, crumble in the stock cube and increase the cooking time to 5 hours. Any leftovers can be frozen for up to 3 months. If you're following the budget slow cooker vegetarian meal plan for four, remember to save 50g spinach from your pack for Day 3."
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Slow cooker butternut squash and sage pasta recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_butternut_81564_16x9.jpg Sage and squash combine with spaghetti in this easy vegetarian pasta dish. Thin or small pasta shapes work really well in a slow cooker, when cooked in plenty of stock on the highest setting. The crispy sage topping isn’t strictly necessary but finishes the dish off very nicely. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £3.01 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 1 butternut squash ‘trunk’, trimmed, peeled and cut into 1–2cm/½–¾in chunks3 garlic cloves, thinly sliced2 vegetable stock cubes, crumbled1 heaped tbsp finely chopped fresh sage, plus 2 extra sprigs for the topping350g/12oz dried spaghetti, snapped into thirds80g/2¾oz hard vegetarian cheese, finely grated, plus extra to serve if preferredfreshly ground black pepper 1 butternut squash ‘trunk’, trimmed, peeled and cut into 1–2cm/½–¾in chunks 3 garlic cloves, thinly sliced 2 vegetable stock cubes, crumbled 1 heaped tbsp finely chopped fresh sage, plus 2 extra sprigs for the topping 350g/12oz dried spaghetti, snapped into thirds 80g/2¾oz hard vegetarian cheese, finely grated, plus extra to serve if preferred freshly ground black pepper Method Place the squash, garlic, stock cubes and chopped sage in the slow cooker pot and pour in 1.1 litres/2 pints water. Season with plenty of pepper. Cover with the lid and cook on high for 2 hours until the squash is soft.Scoop about a third of the squash pieces out with a slotted spoon and mash until smooth with a potato masher. Stir the mashed squash back into the rest of the squash chunks and stock. Stir in the spaghetti. Cover with the lid and cook on high for 20–30 minutes until the spaghetti is soft. Turn off the slow cooker and stir in the cheese. Cover with the lid and leave for 5 minutes. Pick the sage leaves from the 2 extra sprigs. Spread the leaves on a microwave-proof plate and microwave for 1½ minutes on high, followed by 20 second blasts until the leaves have darkened and are shrivelled – they will crisp immediately on cooling. Or, fry the leaves in a frying pan for a similar time until crisp. Spoon the spaghetti mixture onto plates and top with the crispy sage leaves, crumbling up any large ones. Serve with extra cheese over the top, if preferred. Place the squash, garlic, stock cubes and chopped sage in the slow cooker pot and pour in 1.1 litres/2 pints water. Season with plenty of pepper. Cover with the lid and cook on high for 2 hours until the squash is soft. Place the squash, garlic, stock cubes and chopped sage in the slow cooker pot and pour in 1.1 litres/2 pints water. Season with plenty of pepper. Cover with the lid and cook on high for 2 hours until the squash is soft. Scoop about a third of the squash pieces out with a slotted spoon and mash until smooth with a potato masher. Stir the mashed squash back into the rest of the squash chunks and stock. Stir in the spaghetti. Cover with the lid and cook on high for 20–30 minutes until the spaghetti is soft. Turn off the slow cooker and stir in the cheese. Cover with the lid and leave for 5 minutes. Scoop about a third of the squash pieces out with a slotted spoon and mash until smooth with a potato masher. Stir the mashed squash back into the rest of the squash chunks and stock. Stir in the spaghetti. Cover with the lid and cook on high for 20–30 minutes until the spaghetti is soft. Turn off the slow cooker and stir in the cheese. Cover with the lid and leave for 5 minutes. Pick the sage leaves from the 2 extra sprigs. Spread the leaves on a microwave-proof plate and microwave for 1½ minutes on high, followed by 20 second blasts until the leaves have darkened and are shrivelled – they will crisp immediately on cooling. Or, fry the leaves in a frying pan for a similar time until crisp. Pick the sage leaves from the 2 extra sprigs. Spread the leaves on a microwave-proof plate and microwave for 1½ minutes on high, followed by 20 second blasts until the leaves have darkened and are shrivelled – they will crisp immediately on cooling. Or, fry the leaves in a frying pan for a similar time until crisp. Spoon the spaghetti mixture onto plates and top with the crispy sage leaves, crumbling up any large ones. Serve with extra cheese over the top, if preferred. Spoon the spaghetti mixture onto plates and top with the crispy sage leaves, crumbling up any large ones. Serve with extra cheese over the top, if preferred.
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"title": "Slow cooker butternut squash and sage pasta recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_butternut_81564_16x9.jpg Sage and squash combine with spaghetti in this easy vegetarian pasta dish. Thin or small pasta shapes work really well in a slow cooker, when cooked in plenty of stock on the highest setting. The crispy sage topping isn’t strictly necessary but finishes the dish off very nicely. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £3.01 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 1 butternut squash ‘trunk’, trimmed, peeled and cut into 1–2cm/½–¾in chunks3 garlic cloves, thinly sliced2 vegetable stock cubes, crumbled1 heaped tbsp finely chopped fresh sage, plus 2 extra sprigs for the topping350g/12oz dried spaghetti, snapped into thirds80g/2¾oz hard vegetarian cheese, finely grated, plus extra to serve if preferredfreshly ground black pepper 1 butternut squash ‘trunk’, trimmed, peeled and cut into 1–2cm/½–¾in chunks 3 garlic cloves, thinly sliced 2 vegetable stock cubes, crumbled 1 heaped tbsp finely chopped fresh sage, plus 2 extra sprigs for the topping 350g/12oz dried spaghetti, snapped into thirds 80g/2¾oz hard vegetarian cheese, finely grated, plus extra to serve if preferred freshly ground black pepper Method Place the squash, garlic, stock cubes and chopped sage in the slow cooker pot and pour in 1.1 litres/2 pints water. Season with plenty of pepper. Cover with the lid and cook on high for 2 hours until the squash is soft.Scoop about a third of the squash pieces out with a slotted spoon and mash until smooth with a potato masher. Stir the mashed squash back into the rest of the squash chunks and stock. Stir in the spaghetti. Cover with the lid and cook on high for 20–30 minutes until the spaghetti is soft. Turn off the slow cooker and stir in the cheese. Cover with the lid and leave for 5 minutes. Pick the sage leaves from the 2 extra sprigs. Spread the leaves on a microwave-proof plate and microwave for 1½ minutes on high, followed by 20 second blasts until the leaves have darkened and are shrivelled – they will crisp immediately on cooling. Or, fry the leaves in a frying pan for a similar time until crisp. Spoon the spaghetti mixture onto plates and top with the crispy sage leaves, crumbling up any large ones. Serve with extra cheese over the top, if preferred. Place the squash, garlic, stock cubes and chopped sage in the slow cooker pot and pour in 1.1 litres/2 pints water. Season with plenty of pepper. Cover with the lid and cook on high for 2 hours until the squash is soft. Place the squash, garlic, stock cubes and chopped sage in the slow cooker pot and pour in 1.1 litres/2 pints water. Season with plenty of pepper. Cover with the lid and cook on high for 2 hours until the squash is soft. Scoop about a third of the squash pieces out with a slotted spoon and mash until smooth with a potato masher. Stir the mashed squash back into the rest of the squash chunks and stock. Stir in the spaghetti. Cover with the lid and cook on high for 20–30 minutes until the spaghetti is soft. Turn off the slow cooker and stir in the cheese. Cover with the lid and leave for 5 minutes. Scoop about a third of the squash pieces out with a slotted spoon and mash until smooth with a potato masher. Stir the mashed squash back into the rest of the squash chunks and stock. Stir in the spaghetti. Cover with the lid and cook on high for 20–30 minutes until the spaghetti is soft. Turn off the slow cooker and stir in the cheese. Cover with the lid and leave for 5 minutes. Pick the sage leaves from the 2 extra sprigs. Spread the leaves on a microwave-proof plate and microwave for 1½ minutes on high, followed by 20 second blasts until the leaves have darkened and are shrivelled – they will crisp immediately on cooling. Or, fry the leaves in a frying pan for a similar time until crisp. Pick the sage leaves from the 2 extra sprigs. Spread the leaves on a microwave-proof plate and microwave for 1½ minutes on high, followed by 20 second blasts until the leaves have darkened and are shrivelled – they will crisp immediately on cooling. Or, fry the leaves in a frying pan for a similar time until crisp. Spoon the spaghetti mixture onto plates and top with the crispy sage leaves, crumbling up any large ones. Serve with extra cheese over the top, if preferred. Spoon the spaghetti mixture onto plates and top with the crispy sage leaves, crumbling up any large ones. Serve with extra cheese over the top, if preferred."
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7179fe12e23d9ee49d3d750a1b8aa4feeddb375917ce1f53e0883ded930df9be
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Slow cooker warm carrot, date and feta salad recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_warm_carrot_68771_16x9.jpg Discover the versatility of slow cookers with this easy, substantial warm salad. The carrots are braised and then the braising liquid is used to cook the couscous in the slow cooker. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.22 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 800g/1lb 12oz carrots (choose the smallest ones), all peeled and any larger ones halved or quartered lengthways so all have the same width1 vegetable stock cube2 tsp ground cumin2 lemons, zest and juice300g/10½oz couscous 1 red onion, finely chopped85g/3oz dates, stone removed and sliced50g/1¾oz baby spinach leaves 200g/7oz Greek-style salad cheese or feta, crumbled 800g/1lb 12oz carrots (choose the smallest ones), all peeled and any larger ones halved or quartered lengthways so all have the same width 1 vegetable stock cube 2 tsp ground cumin 2 lemons, zest and juice 300g/10½oz couscous 1 red onion, finely chopped 85g/3oz dates, stone removed and sliced 50g/1¾oz baby spinach leaves 200g/7oz Greek-style salad cheese or feta, crumbled Method Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender.Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft.Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too.Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve. Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender. Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender. Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft. Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft. Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too. Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too. Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve. Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve. Recipe tips Keep any leftovers chilled in the fridge and eat over 3–4 days. For a slower cook, use cold water, crumble in the stock cube and increase the cooking time to 5 hours.
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"title": "Slow cooker warm carrot, date and feta salad recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_warm_carrot_68771_16x9.jpg Discover the versatility of slow cookers with this easy, substantial warm salad. The carrots are braised and then the braising liquid is used to cook the couscous in the slow cooker. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.22 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 800g/1lb 12oz carrots (choose the smallest ones), all peeled and any larger ones halved or quartered lengthways so all have the same width1 vegetable stock cube2 tsp ground cumin2 lemons, zest and juice300g/10½oz couscous 1 red onion, finely chopped85g/3oz dates, stone removed and sliced50g/1¾oz baby spinach leaves 200g/7oz Greek-style salad cheese or feta, crumbled 800g/1lb 12oz carrots (choose the smallest ones), all peeled and any larger ones halved or quartered lengthways so all have the same width 1 vegetable stock cube 2 tsp ground cumin 2 lemons, zest and juice 300g/10½oz couscous 1 red onion, finely chopped 85g/3oz dates, stone removed and sliced 50g/1¾oz baby spinach leaves 200g/7oz Greek-style salad cheese or feta, crumbled Method Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender.Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft.Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too.Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve. Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender. Place the carrots in the slow cooker pot. Crumble the stock cube into a measuring jug then add the cumin. Pour in 350ml/12fl oz boiling water and stir until the stock has dissolved. Pour the stock over the carrots in the slow cooker pot, cover with the lid and cook on low for 4 hours until the carrots are tender. Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft. Turn the slow cooker off. Lift out the carrots with a slotted spoon and transfer to a large serving platter (or a serving bowl). Pour another 200ml/7fl oz boiling water into the slow cooker pot, add the couscous and stir a couple of times with a fork to evenly distribute the grains. Scatter over the onion, cover with the lid and leave the couscous to soak for 20 minutes until soft. Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too. Meanwhile, mix the dates with the lemon juice in a bowl and leave to soak too. Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve. Once the couscous is soft, use a fork to fluff up the grains, stirring in the lemon zest as you do so. Tip onto the platter with the carrots and add the dates and lemon juice. Toss everything together until well mixed. Add the spinach leaves and most of the cheese and toss together again. Top with the remaining cheese and serve. Recipe tips Keep any leftovers chilled in the fridge and eat over 3–4 days. For a slower cook, use cold water, crumble in the stock cube and increase the cooking time to 5 hours."
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Slow cooker sloppy joes on toast recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sloppy_joes_33236_16x9.jpg This take on a sloppy joe creates a filling lunch or simple dinner when you want something hearty and comforting to eat. These are usually served in a bun, so feel free to do so if you have them in. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.56 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 150g/5½oz dried yellow split peas 200g/7oz frozen soya mince2 tsp paprika 2 tsp dried mixed herbs 400g tin chopped tomatoes2 garlic cloves, crushed1 onion (white or red), diced2 small–medium carrots (about 160g/5¾oz), peeled and diced1 red pepper, seeds removed and diced75g/2¾oz barbecue sauce 8 slices wholemeal bread 100g/3½oz cheddar, finely gratedsalt and freshly ground black pepper 150g/5½oz dried yellow split peas 200g/7oz frozen soya mince 2 tsp paprika 2 tsp dried mixed herbs 400g tin chopped tomatoes 2 garlic cloves, crushed 1 onion (white or red), diced 2 small–medium carrots (about 160g/5¾oz), peeled and diced 1 red pepper, seeds removed and diced 75g/2¾oz barbecue sauce 8 slices wholemeal bread 100g/3½oz cheddar, finely grated salt and freshly ground black pepper Method Place the yellow split peas, mince, paprika, herbs, chopped tomatoes, garlic, onion, carrot and pepper in the slow cooker pot. Add the barbecue sauce and 400ml/14fl oz water – the easiest way to measure is to fill up the tomato tin with water (and this will rinse the tin at the same time).Mix everything together well, then season generously with salt and pepper. Cover with the lid and cook on low for 6–8 hours. After 6 hours the split peas will be cooked but still retain a little bite and after 8 hours they should be completely soft and breaking down.Toast the bread until it is really crisp and brown (and spread with butter if preferred). Put two slices on each plate, spoon the sloppy Joe mince evenly over the top and scatter with the cheddar. Place the yellow split peas, mince, paprika, herbs, chopped tomatoes, garlic, onion, carrot and pepper in the slow cooker pot. Add the barbecue sauce and 400ml/14fl oz water – the easiest way to measure is to fill up the tomato tin with water (and this will rinse the tin at the same time). Place the yellow split peas, mince, paprika, herbs, chopped tomatoes, garlic, onion, carrot and pepper in the slow cooker pot. Add the barbecue sauce and 400ml/14fl oz water – the easiest way to measure is to fill up the tomato tin with water (and this will rinse the tin at the same time). Mix everything together well, then season generously with salt and pepper. Cover with the lid and cook on low for 6–8 hours. After 6 hours the split peas will be cooked but still retain a little bite and after 8 hours they should be completely soft and breaking down. Mix everything together well, then season generously with salt and pepper. Cover with the lid and cook on low for 6–8 hours. After 6 hours the split peas will be cooked but still retain a little bite and after 8 hours they should be completely soft and breaking down. Toast the bread until it is really crisp and brown (and spread with butter if preferred). Put two slices on each plate, spoon the sloppy Joe mince evenly over the top and scatter with the cheddar. Toast the bread until it is really crisp and brown (and spread with butter if preferred). Put two slices on each plate, spoon the sloppy Joe mince evenly over the top and scatter with the cheddar. Recipe tips Any leftover mince mixture can be frozen for up to 3 months.
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"title": "Slow cooker sloppy joes on toast recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sloppy_joes_33236_16x9.jpg This take on a sloppy joe creates a filling lunch or simple dinner when you want something hearty and comforting to eat. These are usually served in a bun, so feel free to do so if you have them in. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.56 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 150g/5½oz dried yellow split peas 200g/7oz frozen soya mince2 tsp paprika 2 tsp dried mixed herbs 400g tin chopped tomatoes2 garlic cloves, crushed1 onion (white or red), diced2 small–medium carrots (about 160g/5¾oz), peeled and diced1 red pepper, seeds removed and diced75g/2¾oz barbecue sauce 8 slices wholemeal bread 100g/3½oz cheddar, finely gratedsalt and freshly ground black pepper 150g/5½oz dried yellow split peas 200g/7oz frozen soya mince 2 tsp paprika 2 tsp dried mixed herbs 400g tin chopped tomatoes 2 garlic cloves, crushed 1 onion (white or red), diced 2 small–medium carrots (about 160g/5¾oz), peeled and diced 1 red pepper, seeds removed and diced 75g/2¾oz barbecue sauce 8 slices wholemeal bread 100g/3½oz cheddar, finely grated salt and freshly ground black pepper Method Place the yellow split peas, mince, paprika, herbs, chopped tomatoes, garlic, onion, carrot and pepper in the slow cooker pot. Add the barbecue sauce and 400ml/14fl oz water – the easiest way to measure is to fill up the tomato tin with water (and this will rinse the tin at the same time).Mix everything together well, then season generously with salt and pepper. Cover with the lid and cook on low for 6–8 hours. After 6 hours the split peas will be cooked but still retain a little bite and after 8 hours they should be completely soft and breaking down.Toast the bread until it is really crisp and brown (and spread with butter if preferred). Put two slices on each plate, spoon the sloppy Joe mince evenly over the top and scatter with the cheddar. Place the yellow split peas, mince, paprika, herbs, chopped tomatoes, garlic, onion, carrot and pepper in the slow cooker pot. Add the barbecue sauce and 400ml/14fl oz water – the easiest way to measure is to fill up the tomato tin with water (and this will rinse the tin at the same time). Place the yellow split peas, mince, paprika, herbs, chopped tomatoes, garlic, onion, carrot and pepper in the slow cooker pot. Add the barbecue sauce and 400ml/14fl oz water – the easiest way to measure is to fill up the tomato tin with water (and this will rinse the tin at the same time). Mix everything together well, then season generously with salt and pepper. Cover with the lid and cook on low for 6–8 hours. After 6 hours the split peas will be cooked but still retain a little bite and after 8 hours they should be completely soft and breaking down. Mix everything together well, then season generously with salt and pepper. Cover with the lid and cook on low for 6–8 hours. After 6 hours the split peas will be cooked but still retain a little bite and after 8 hours they should be completely soft and breaking down. Toast the bread until it is really crisp and brown (and spread with butter if preferred). Put two slices on each plate, spoon the sloppy Joe mince evenly over the top and scatter with the cheddar. Toast the bread until it is really crisp and brown (and spread with butter if preferred). Put two slices on each plate, spoon the sloppy Joe mince evenly over the top and scatter with the cheddar. Recipe tips Any leftover mince mixture can be frozen for up to 3 months."
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Budget special fried rice recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_special_fried_66368_16x9.jpg Fried rice is a fast family meal that makes the most of leftovers from a roast, as well as your store cupboard and freezer. You'll need a large pan to cook it. This recipe is part of a budget meal plan for six. In November 2023, this recipe was costed at an average of £3.88 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz long grain rice500g/1lb 2oz frozen mixed vegetables or peas3 tbsp vegetable oil6 medium eggs, beaten1 medium onion, finely chopped125-250g/4½– 9oz skinless leftover roast pork, cut into small chunks2 tbsp tomato ketchup2 tbsp dark soy sauce, plus extra to serve 300g/10½oz long grain rice 500g/1lb 2oz frozen mixed vegetables or peas 3 tbsp vegetable oil 6 medium eggs, beaten 1 medium onion, finely chopped 125-250g/4½– 9oz skinless leftover roast pork, cut into small chunks 2 tbsp tomato ketchup 2 tbsp dark soy sauce, plus extra to serve Method Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander.Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate.Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander. Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate. Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate. Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Recipe tips If making this recipe as part of the budget meal plan for six, you will use leftover roast pork from the roast pork and veg with gravy recipe. You can use any vegetables you like in this dish. Diced leftover vegetables work well, as do any bits and pieces you already have in the fridge. Leftover roast chicken also works well. For a bit of spice, drizzle with sriracha sauce or stir in some dried chilli flakes at the same time as the soy and ketchup. For a vegetarian version, fry the onion with sliced mushrooms and a handful of roughly chopped nuts.
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"title": "Budget special fried rice recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_special_fried_66368_16x9.jpg Fried rice is a fast family meal that makes the most of leftovers from a roast, as well as your store cupboard and freezer. You'll need a large pan to cook it. This recipe is part of a budget meal plan for six. In November 2023, this recipe was costed at an average of £3.88 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz long grain rice500g/1lb 2oz frozen mixed vegetables or peas3 tbsp vegetable oil6 medium eggs, beaten1 medium onion, finely chopped125-250g/4½– 9oz skinless leftover roast pork, cut into small chunks2 tbsp tomato ketchup2 tbsp dark soy sauce, plus extra to serve 300g/10½oz long grain rice 500g/1lb 2oz frozen mixed vegetables or peas 3 tbsp vegetable oil 6 medium eggs, beaten 1 medium onion, finely chopped 125-250g/4½– 9oz skinless leftover roast pork, cut into small chunks 2 tbsp tomato ketchup 2 tbsp dark soy sauce, plus extra to serve Method Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander.Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate.Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. Add water to a large saucepan until a third full. Cover with a lid and bring to the boil over a high heat. Add the rice, stir well and reduce the heat. Simmer with the lid on for 8 minutes, stirring occasionally. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander. After 8 minutes, stir in the frozen vegetables, return to the boil and cook for a further 2 minutes or until the rice is tender, stirring occasionally. Drain well in a large sieve or colander. Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate. Pour a tablespoon of the oil into a large, deep, non-stick frying pan or wide-based saucepan or sauté pan – it needs to be large enough to combine all the ingredients at the end. Place over a medium heat. Add the beaten eggs and cook for about a minute, stirring gently so they scramble into soft flakes without overcooking. Tip onto a plate. Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Return the pan to the heat, add the remaining oil and fry the onion over a high heat for 3–4 minutes, or until softened and beginning to brown, stirring regularly. Add the cooked meat and fry together for 2 minutes more or until the meat is hot, stirring constantly. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Stir in the ketchup and soy sauce, cook for a few seconds then add the cooked rice, vegetables and egg to the pan. Toss together for 1–2 minutes more or until everything is hot. Adjust the seasoning with salt and pepper then serve with extra soy sauce for drizzling, if desired. Recipe tips If making this recipe as part of the budget meal plan for six, you will use leftover roast pork from the roast pork and veg with gravy recipe. You can use any vegetables you like in this dish. Diced leftover vegetables work well, as do any bits and pieces you already have in the fridge. Leftover roast chicken also works well. For a bit of spice, drizzle with sriracha sauce or stir in some dried chilli flakes at the same time as the soy and ketchup. For a vegetarian version, fry the onion with sliced mushrooms and a handful of roughly chopped nuts."
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Slow cooker curried vegetable laksa recipe
An average of 2.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_curried_90037_16x9.jpg This creamy, curried laksa is packed with soft noodles and vegetables, and you can have it on the table in less than 4 hours with only 15 minutes of hands-on time. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.32 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 1 bunch spring onions, white parts finely chopped and green parts finely sliced1½ tbsp curry powder1 vegetable stock cube, crumbled400g tin coconut milk (light or full-fat)1 butternut squash ‘bulb’ (just the rounded end), peeled, seeds removed and cut into chunky crescent wedges150g/5½oz mangetout 225g/8oz frozen peas 300g/10½oz fresh egg noodles or medium straight-to-wok noodlessalt and freshly ground black pepper 1 bunch spring onions, white parts finely chopped and green parts finely sliced 1½ tbsp curry powder 1 vegetable stock cube, crumbled 400g tin coconut milk (light or full-fat) 1 butternut squash ‘bulb’ (just the rounded end), peeled, seeds removed and cut into chunky crescent wedges 150g/5½oz mangetout 225g/8oz frozen peas 300g/10½oz fresh egg noodles or medium straight-to-wok noodles salt and freshly ground black pepper Method Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours. Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy. Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top. Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours. Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours. Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy. Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy. Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top. Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top. Recipe tips Why not top each bowl with a soft-boiled egg for a protein boost? Six medium free-range eggs cost about £1.50. Any leftovers can be frozen for up to 3 months.
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"content": "An average of 2.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_curried_90037_16x9.jpg This creamy, curried laksa is packed with soft noodles and vegetables, and you can have it on the table in less than 4 hours with only 15 minutes of hands-on time. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £4.32 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 1 bunch spring onions, white parts finely chopped and green parts finely sliced1½ tbsp curry powder1 vegetable stock cube, crumbled400g tin coconut milk (light or full-fat)1 butternut squash ‘bulb’ (just the rounded end), peeled, seeds removed and cut into chunky crescent wedges150g/5½oz mangetout 225g/8oz frozen peas 300g/10½oz fresh egg noodles or medium straight-to-wok noodlessalt and freshly ground black pepper 1 bunch spring onions, white parts finely chopped and green parts finely sliced 1½ tbsp curry powder 1 vegetable stock cube, crumbled 400g tin coconut milk (light or full-fat) 1 butternut squash ‘bulb’ (just the rounded end), peeled, seeds removed and cut into chunky crescent wedges 150g/5½oz mangetout 225g/8oz frozen peas 300g/10½oz fresh egg noodles or medium straight-to-wok noodles salt and freshly ground black pepper Method Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours. Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy. Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top. Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours. Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash wedges to the coconut broth. Cover with the lid and cook on low for 2½ hours. Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy. Stir in the mangetout and peas. Drop the noodles on top, cover with the lid again and cook for 30–45 minutes until everything is piping hot. The mangetout should still be crunchy. Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top. Stir in most of the green parts of the spring onions and season with salt and pepper. Divide the laksa between four bowls using tongs and a ladle and scatter any remaining spring onion greens over the top. Recipe tips Why not top each bowl with a soft-boiled egg for a protein boost? Six medium free-range eggs cost about £1.50. Any leftovers can be frozen for up to 3 months."
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Family £1 slow cooker meal plan
This budget-friendly slow cooker meal plan covers a week's worth of dinners for four adults, with all the ingredients coming in at under £28. It’s designed to be economical on energy use and help reduce waste. All the recipes have been developed specifically to be made in a slow cooker, although there's the occasional (and often optional) use of a microwave and hob, too. More budget meal inspiration Budget meal plan for sixBudget vegetarian meal plan for fourBudget recipes and advice Budget meal plan for six Budget vegetarian meal plan for four Budget recipes and advice How we costed our recipes We have stuck to a strict ingredient budget of £7 per person for the week, which averages out at just under £1 per portion. We’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. Meanwhile, store cupboard items like oil, salt, pasta and rice are costed according to the quantity you use, as they tend to have long shelf lives or be purchased regularly as part of a standard family shop. The recipes Day 1: Mulligatawny soup This hearty Indian-spiced soup makes for an easy dinner, needing just 10 minutes of hands-on time. Frozen veg mixes are perfect for using in slow cookers as there’s no need to defrost first and no early morning chopping as it’s already been done for you. Leftovers would be great for lunch the next day. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzgz1.jpg Day 2: Smoky Spanish beans A smoky chorizo, bean and tomato stew that’s generously portioned and packed with summer holiday flavours. Finishing the dish with kale adds colour, texture and an iron boost. You can soak and boil your entire 500g bag of cannellini beans today, and refrigerate the leftovers for tomorrow's sticky sausage recipe. You'll end up with roughly double the weight after soaking and boiling: use 600g for this recipe and 400g tomorrow. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzh62.jpg Day 3: Sticky sausages with marmalade If you like a honey-mustard flavour combo, you’ll love this fruity marmalade-laced twist on the classic. And with just six ingredients, it’s sure to become a regular in your house. Browning the sausages first is more about appearance than flavour, so feel free to skip this step if you don’t mind what the finished bangers look like. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzhp3.jpg Day 4: All-in-one spaghetti Genovese Pasta in a slow cooker? Yes! Thin shapes like spaghetti and linguine, cooked on the highest setting, work nicely. This classic Italian dish is usually made with green beans, but frozen peas sub in for a spring-like twist and it's kept fresh with the addition of lemon zest and juice. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzhsn.jpg Day 5: Black bean beef and rice This moreish beef dish uses a ready-made sauce and takes it up a notch with extra garlic and soy sauce. There’s no time-consuming browning of the beef either – just throw it all in the pot in the morning and let it cook to a smooth, ragu-like sauce. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzj0k.jpg Day 6: Satay chicken wraps with pickled onions If you like fajitas, you’ll love this satay-style chicken version with crunchy salads and pickles. And if you’ve only ever used your slow cooker for saucy stews, you’ll be impressed by how easy it is to cook something like pulled chicken. If you have any, then extra lime wedges and sweet chilli sauce make great additions. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzj5g.jpg Day 7: Roast beef stew This simple crowd-pleasing stew has a gravy-like sauce that benefits from browning the beef first, but if you’d prefer to just throw everything in the slow cooker without any prep, it will still taste great. Plate up with peas and wait for everyone to ask if you can make it again next week. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzjfl.jpg Shopping list Fruit and vegetables□ 2–3 medium onions□ 3 medium red onions□ 4 garlic cloves□ 30g/1oz coriander□ 1 bag sliced kale (minimum weight 150g)□ 220g/8oz green beans□ 1 cucumber□ 1kg/2lb 4oz carrots□ 775g large floury potatoes (or similar)□ 1 lemon□ 1 lime Meat and fish□ 70g/2½oz chorizo slices (or diced chorizo)□ 8 pork sausages□ 250g beef mince□ 4 chicken legs (about 1kg/2lb 4oz), or use thighs□ 400–500g/14oz–1lb 2oz beef skirt, braising steaks or brisket Tins, packets and jars□ 250g sachet microwave pilau rice□ 400g tin plum tomatoes□ 500g/1lb 2oz dried cannellini beans (alternatively, if your budget allows, you can swap for 4 x 400g tins cannellini beans)□ 150g/5½oz marmalade□ 225g/8oz wholegrain mustard□ 190g jar basil pesto□ 300g/10½oz spaghetti□ 170g sachet black bean cooking sauce□ 400g tin black beans□ 350g/12oz long grain rice□ 4 tbsp gravy granules Cooking ingredients□ 3½ tbsp mild curry powder□ 2 chicken stock cubes□ 1 beef stock cube□ 2 tsp paprika (preferably smoked)□ 1 tsp dried mixed herbs□ 4 tsp soy sauce Frozen□ 1kg pack casserole or stewing vegetable mix□ 525g/1lb 3oz frozen peas□ 12 Yorkshire puddings (optional) Other□ 6 slices wholemeal bread□ 8 soft white or wholemeal wraps□ 200g/7oz salted, roasted peanuts Originally published April 2023
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"content": "This budget-friendly slow cooker meal plan covers a week's worth of dinners for four adults, with all the ingredients coming in at under £28. It’s designed to be economical on energy use and help reduce waste. All the recipes have been developed specifically to be made in a slow cooker, although there's the occasional (and often optional) use of a microwave and hob, too. More budget meal inspiration Budget meal plan for sixBudget vegetarian meal plan for fourBudget recipes and advice Budget meal plan for six Budget vegetarian meal plan for four Budget recipes and advice How we costed our recipes We have stuck to a strict ingredient budget of £7 per person for the week, which averages out at just under £1 per portion. We’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. Meanwhile, store cupboard items like oil, salt, pasta and rice are costed according to the quantity you use, as they tend to have long shelf lives or be purchased regularly as part of a standard family shop. The recipes Day 1: Mulligatawny soup This hearty Indian-spiced soup makes for an easy dinner, needing just 10 minutes of hands-on time. Frozen veg mixes are perfect for using in slow cookers as there’s no need to defrost first and no early morning chopping as it’s already been done for you. Leftovers would be great for lunch the next day. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzgz1.jpg Day 2: Smoky Spanish beans A smoky chorizo, bean and tomato stew that’s generously portioned and packed with summer holiday flavours. Finishing the dish with kale adds colour, texture and an iron boost. You can soak and boil your entire 500g bag of cannellini beans today, and refrigerate the leftovers for tomorrow's sticky sausage recipe. You'll end up with roughly double the weight after soaking and boiling: use 600g for this recipe and 400g tomorrow. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzh62.jpg Day 3: Sticky sausages with marmalade If you like a honey-mustard flavour combo, you’ll love this fruity marmalade-laced twist on the classic. And with just six ingredients, it’s sure to become a regular in your house. Browning the sausages first is more about appearance than flavour, so feel free to skip this step if you don’t mind what the finished bangers look like. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzhp3.jpg Day 4: All-in-one spaghetti Genovese Pasta in a slow cooker? Yes! Thin shapes like spaghetti and linguine, cooked on the highest setting, work nicely. This classic Italian dish is usually made with green beans, but frozen peas sub in for a spring-like twist and it's kept fresh with the addition of lemon zest and juice. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzhsn.jpg Day 5: Black bean beef and rice This moreish beef dish uses a ready-made sauce and takes it up a notch with extra garlic and soy sauce. There’s no time-consuming browning of the beef either – just throw it all in the pot in the morning and let it cook to a smooth, ragu-like sauce. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzj0k.jpg Day 6: Satay chicken wraps with pickled onions If you like fajitas, you’ll love this satay-style chicken version with crunchy salads and pickles. And if you’ve only ever used your slow cooker for saucy stews, you’ll be impressed by how easy it is to cook something like pulled chicken. If you have any, then extra lime wedges and sweet chilli sauce make great additions. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzj5g.jpg Day 7: Roast beef stew This simple crowd-pleasing stew has a gravy-like sauce that benefits from browning the beef first, but if you’d prefer to just throw everything in the slow cooker without any prep, it will still taste great. Plate up with peas and wait for everyone to ask if you can make it again next week. https://ichef.bbci.co.uk/images/ic/480xn/p0fdzjfl.jpg Shopping list Fruit and vegetables□ 2–3 medium onions□ 3 medium red onions□ 4 garlic cloves□ 30g/1oz coriander□ 1 bag sliced kale (minimum weight 150g)□ 220g/8oz green beans□ 1 cucumber□ 1kg/2lb 4oz carrots□ 775g large floury potatoes (or similar)□ 1 lemon□ 1 lime Meat and fish□ 70g/2½oz chorizo slices (or diced chorizo)□ 8 pork sausages□ 250g beef mince□ 4 chicken legs (about 1kg/2lb 4oz), or use thighs□ 400–500g/14oz–1lb 2oz beef skirt, braising steaks or brisket Tins, packets and jars□ 250g sachet microwave pilau rice□ 400g tin plum tomatoes□ 500g/1lb 2oz dried cannellini beans (alternatively, if your budget allows, you can swap for 4 x 400g tins cannellini beans)□ 150g/5½oz marmalade□ 225g/8oz wholegrain mustard□ 190g jar basil pesto□ 300g/10½oz spaghetti□ 170g sachet black bean cooking sauce□ 400g tin black beans□ 350g/12oz long grain rice□ 4 tbsp gravy granules Cooking ingredients□ 3½ tbsp mild curry powder□ 2 chicken stock cubes□ 1 beef stock cube□ 2 tsp paprika (preferably smoked)□ 1 tsp dried mixed herbs□ 4 tsp soy sauce Frozen□ 1kg pack casserole or stewing vegetable mix□ 525g/1lb 3oz frozen peas□ 12 Yorkshire puddings (optional) Other□ 6 slices wholemeal bread□ 8 soft white or wholemeal wraps□ 200g/7oz salted, roasted peanuts Originally published April 2023"
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fea21ce3976e9135588a99af030725713d200a10a917f57468816661aa672f7d
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Slow cooker leek and bean cassoulet recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_leek_and_68357_16x9.jpg This veggie twist on the French classic pairs herby leeks with white beans and a crunchy, garlicky crumb topping. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £3.92 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks)1 heaped tbsp finely chopped fresh sage1 vegetable stock cube, crumbled1 tsp dried mixed herbs2 x 400g tins white beans (such as cannellini, haricot or butterbeans), drained and rinsed1 lemon, zest onlysalt and freshly ground black pepper 500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks) 1 heaped tbsp finely chopped fresh sage 1 vegetable stock cube, crumbled 1 tsp dried mixed herbs 2 x 400g tins white beans (such as cannellini, haricot or butterbeans), drained and rinsed 1 lemon, zest only salt and freshly ground black pepper 2 tbsp olive oil (or melted butter)3 garlic cloves, crushed125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs 50g/1¾oz vegetarian hard cheese, very finely gratedsalt and freshly ground black pepper 2 tbsp olive oil (or melted butter) 3 garlic cloves, crushed 125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs 50g/1¾oz vegetarian hard cheese, very finely grated salt and freshly ground black pepper Method To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft.Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately. To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft. To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft. Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper. Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately. Recipe tips You can also make the crumbs on the stovetop: keep the bean base warm in the slow cooker pot and mix together the garlicky breadcrumbs but don’t add the cheese. Fry the crumbs in a frying pan, stirring constantly, until golden brown and crisp. Remove from the heat and stir in the cheese, then scatter the crumb topping directly over portions of the bean base. Any leftover beans and crumbs can be frozen separately for up to 3 months.
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"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_leek_and_68357_16x9.jpg This veggie twist on the French classic pairs herby leeks with white beans and a crunchy, garlicky crumb topping. This recipe is part of a budget slow cooker vegetarian meal plan for four. In March 2023, it was costed at an average of £3.92 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks)1 heaped tbsp finely chopped fresh sage1 vegetable stock cube, crumbled1 tsp dried mixed herbs2 x 400g tins white beans (such as cannellini, haricot or butterbeans), drained and rinsed1 lemon, zest onlysalt and freshly ground black pepper 500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks) 1 heaped tbsp finely chopped fresh sage 1 vegetable stock cube, crumbled 1 tsp dried mixed herbs 2 x 400g tins white beans (such as cannellini, haricot or butterbeans), drained and rinsed 1 lemon, zest only salt and freshly ground black pepper 2 tbsp olive oil (or melted butter)3 garlic cloves, crushed125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs 50g/1¾oz vegetarian hard cheese, very finely gratedsalt and freshly ground black pepper 2 tbsp olive oil (or melted butter) 3 garlic cloves, crushed 125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs 50g/1¾oz vegetarian hard cheese, very finely grated salt and freshly ground black pepper Method To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft.Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately. To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft. To make the bean base, place the leeks, sage, stock cube and herbs in the slow cooker pot. Pour in 500ml/18fl oz water. Stir the beans into the pot, cover with the lid and cook on low for 3½–4 hours until the leeks are really soft. Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper. Meanwhile, make the crumb topping. Mash the oil and garlic together in a large bowl with a fork. Stir through the breadcrumbs thoroughly so the garlicky oil is well distributed and then stir in the cheese. Season well with salt and pepper. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Stir the lemon zest into the bean base and season with salt and pepper. Preheat the grill to medium. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately. Transfer the bean mixture to a wide, shallow ovenproof dish like a shallow casserole or baking dish. Spread the crumb mixture evenly over the top and grill for about 8 minutes until the topping is golden brown and crisp. Serve immediately. Recipe tips You can also make the crumbs on the stovetop: keep the bean base warm in the slow cooker pot and mix together the garlicky breadcrumbs but don’t add the cheese. Fry the crumbs in a frying pan, stirring constantly, until golden brown and crisp. Remove from the heat and stir in the cheese, then scatter the crumb topping directly over portions of the bean base. Any leftover beans and crumbs can be frozen separately for up to 3 months."
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95e2884a6320a100f185e2915b4695c74423495298f0b298d2d3ee12dcf25e41
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Chilli tuna pasta recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_tuna_pasta_69881_16x9.jpg A full-flavoured tuna pasta dish that makes two generous portions. Using tinned fish is an easy way to incorporate fish into your diet and it’s usually cheaper than fresh or frozen fish. This recipe is part of a budget meal plan for two. In September 2023, this recipe was costed at an average of £1.35 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz dried spaghetti, or other pasta shapes3 tbsp vegetable oil2 garlic cloves, crushed¼–½ tsp dried chilli flakes, to taste400g tin chopped tomatoes¼ tsp dried mixed herbs or oregano145g tin tuna chunks, any kind, well drainedground black pepper 150g/5½oz dried spaghetti, or other pasta shapes 3 tbsp vegetable oil 2 garlic cloves, crushed ¼–½ tsp dried chilli flakes, to taste 400g tin chopped tomatoes ¼ tsp dried mixed herbs or oregano 145g tin tuna chunks, any kind, well drained ground black pepper Method Half fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Stir in the pasta and cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks to separate the strands.Put the oil in a large frying pan, add the garlic and chilli and cook over a low heat for 20–30 seconds, stirring regularly. (Be careful not to let the garlic burn or it will make the sauce taste bitter.) Stir the tomatoes into the pan, add the dried herbs and bring to a gentle simmer. Cook the sauce for 8–10 minutes, stirring regularly until it is thickened and glossy. Add the tuna and cook together for 1 minute more. Season with a little salt and lots of ground black pepper.Drain the pasta and add to the tomato and tuna sauce. Toss together until well combined then serve. Half fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Stir in the pasta and cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks to separate the strands. Half fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Stir in the pasta and cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks to separate the strands. Put the oil in a large frying pan, add the garlic and chilli and cook over a low heat for 20–30 seconds, stirring regularly. (Be careful not to let the garlic burn or it will make the sauce taste bitter.) Stir the tomatoes into the pan, add the dried herbs and bring to a gentle simmer. Put the oil in a large frying pan, add the garlic and chilli and cook over a low heat for 20–30 seconds, stirring regularly. (Be careful not to let the garlic burn or it will make the sauce taste bitter.) Stir the tomatoes into the pan, add the dried herbs and bring to a gentle simmer. Cook the sauce for 8–10 minutes, stirring regularly until it is thickened and glossy. Add the tuna and cook together for 1 minute more. Season with a little salt and lots of ground black pepper. Cook the sauce for 8–10 minutes, stirring regularly until it is thickened and glossy. Add the tuna and cook together for 1 minute more. Season with a little salt and lots of ground black pepper. Drain the pasta and add to the tomato and tuna sauce. Toss together until well combined then serve. Drain the pasta and add to the tomato and tuna sauce. Toss together until well combined then serve. Recipe tips You could add sliced olives to this sauce for an extra punchy flavour. If you have leftover roasted peppers in a jar, they can be sliced and added to the sauce a couple of minutes before the end of the cooking time. If you have any prawns in the freezer, you could use here instead of the tuna, or add smoked bacon, chorizo or ham if you have some in the fridge to use up. If you don’t have any spaghetti handy, you can use tagliatelle or linguine instead, or any other pasta shapes. Any leftovers can be chilled then reheated in the microwave the next day.
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"content": "An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_tuna_pasta_69881_16x9.jpg A full-flavoured tuna pasta dish that makes two generous portions. Using tinned fish is an easy way to incorporate fish into your diet and it’s usually cheaper than fresh or frozen fish. This recipe is part of a budget meal plan for two. In September 2023, this recipe was costed at an average of £1.35 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz dried spaghetti, or other pasta shapes3 tbsp vegetable oil2 garlic cloves, crushed¼–½ tsp dried chilli flakes, to taste400g tin chopped tomatoes¼ tsp dried mixed herbs or oregano145g tin tuna chunks, any kind, well drainedground black pepper 150g/5½oz dried spaghetti, or other pasta shapes 3 tbsp vegetable oil 2 garlic cloves, crushed ¼–½ tsp dried chilli flakes, to taste 400g tin chopped tomatoes ¼ tsp dried mixed herbs or oregano 145g tin tuna chunks, any kind, well drained ground black pepper Method Half fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Stir in the pasta and cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks to separate the strands.Put the oil in a large frying pan, add the garlic and chilli and cook over a low heat for 20–30 seconds, stirring regularly. (Be careful not to let the garlic burn or it will make the sauce taste bitter.) Stir the tomatoes into the pan, add the dried herbs and bring to a gentle simmer. Cook the sauce for 8–10 minutes, stirring regularly until it is thickened and glossy. Add the tuna and cook together for 1 minute more. Season with a little salt and lots of ground black pepper.Drain the pasta and add to the tomato and tuna sauce. Toss together until well combined then serve. Half fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Stir in the pasta and cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks to separate the strands. Half fill a large saucepan with water, cover with a lid and bring to the boil over a high heat. Stir in the pasta and cook uncovered for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks to separate the strands. Put the oil in a large frying pan, add the garlic and chilli and cook over a low heat for 20–30 seconds, stirring regularly. (Be careful not to let the garlic burn or it will make the sauce taste bitter.) Stir the tomatoes into the pan, add the dried herbs and bring to a gentle simmer. Put the oil in a large frying pan, add the garlic and chilli and cook over a low heat for 20–30 seconds, stirring regularly. (Be careful not to let the garlic burn or it will make the sauce taste bitter.) Stir the tomatoes into the pan, add the dried herbs and bring to a gentle simmer. Cook the sauce for 8–10 minutes, stirring regularly until it is thickened and glossy. Add the tuna and cook together for 1 minute more. Season with a little salt and lots of ground black pepper. Cook the sauce for 8–10 minutes, stirring regularly until it is thickened and glossy. Add the tuna and cook together for 1 minute more. Season with a little salt and lots of ground black pepper. Drain the pasta and add to the tomato and tuna sauce. Toss together until well combined then serve. Drain the pasta and add to the tomato and tuna sauce. Toss together until well combined then serve. Recipe tips You could add sliced olives to this sauce for an extra punchy flavour. If you have leftover roasted peppers in a jar, they can be sliced and added to the sauce a couple of minutes before the end of the cooking time. If you have any prawns in the freezer, you could use here instead of the tuna, or add smoked bacon, chorizo or ham if you have some in the fridge to use up. If you don’t have any spaghetti handy, you can use tagliatelle or linguine instead, or any other pasta shapes. Any leftovers can be chilled then reheated in the microwave the next day."
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Budget vegetarian meal plan for one
Stretching grocery budgets and being smart with the weekly food shop can be tricky at the best of times. It becomes particularly challenging if you are cooking for one, when bulk buying and batch cooking might not be an option. With this is mind, we asked some of our favourite food writers to put together budget meal plans to serve one person, creating a week's worth of dinners that are varied, use easy-to-find ingredients and don't require any specialist kit or techniques. 7 meals for under £1.85 per portion This plan includes recipes for seven meat-free meals which cost less than £13 in total (it was under £10 when first published, but prices have continued to rise). It was created by Saskia Sidey, a budget cookbook author who understands how to create great flavours from basic ingredients. Here, she has come up with recipes that are not only affordable but faff-free and, above all, delicious. To make sure your grocery shop for the week stays under budget, the costing of these recipes has been done very carefully. For more information read our article to see how we are calculating the cost of our new budget recipes and view the full store cupboard. Shopping list Tins, packets and jars □ 400g tin chickpeas, liquid reserved□ 400g tin kidney beans□ 2 x 400g tin chopped tomatoes (you will only need half of the second tin. Check prices, but it’s usually cheaper to buy 400g tins than the smaller 200g tins)□ 100g plain flour, plus extra for dusting□ 180g/6oz pasta, preferably penne□ 50g/1¾oz long-grain rice Fruit and vegetables□ 1 cauliflower head, ideally with plenty of leaves□ 1 broccoli head□ 1 red pepper□ 2½ red onions (or 2 medium and 1 very small)□ 1 bunch fresh flatleaf parsley (3 small handfuls + 2 tbsp chopped)□ 1 bunch fresh basil (3 small handfuls)□ 2 limes□ 1 large potato (to cut into wedges)□ 1 large garlic bulb (12 garlic cloves) Cooking ingredients□ 1 tsp dried fast-action yeast□ 5½ tbsp olive oil□ 3 tsp chilli flakes□ 4 tsp ground cumin□ 1½ tsp smoked paprika□ ½ tsp dried mixed herbs□ salt and ground black pepper Dairy, eggs and chilled□ 200g/7oz mozzarella □ 10g butter□ 125ml/4fl oz full-fat milk□ 80g/3oz cheddar Condiments □ 1 tsp Dijon mustard Frozen□ 100g/3½oz frozen sweetcorn□ 205g/7oz frozen peas Other□ 4 mini tortilla wraps Our meal plans for one were initially created on a strict ingredient budget of £10 for the week, but as prices have risen this meal plan now comes in at an average of £12.91 when checking prices at four supermarkets. And, as we wanted to make your food shop as practical as possible, we’ve costed these recipes slightly differently. Standard practice is to divide the cost of every ingredient by the number of potential servings, and then add all of those costs together. Instead, we’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. These costs are added to a store cupboard of common items like oil, salt, pasta and rice that you may buy regularly and use for several meals. These basics are costed according to the quantity you use. The items in this limited store cupboard tend to have long shelf lives, or are regularly purchased (bread, milk and potatoes). We’ve also made sure each plan uses as much of each ingredient you buy as possible, not only to keep costs down but also avoid waste. So, while you can easily pick and choose which recipes you want to make from across all three, the plans work best when you follow a specific one for a whole week. First published September 2022. Prices updated October 2023.
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"title": "Budget vegetarian meal plan for one",
"content": "Stretching grocery budgets and being smart with the weekly food shop can be tricky at the best of times. It becomes particularly challenging if you are cooking for one, when bulk buying and batch cooking might not be an option. With this is mind, we asked some of our favourite food writers to put together budget meal plans to serve one person, creating a week's worth of dinners that are varied, use easy-to-find ingredients and don't require any specialist kit or techniques. 7 meals for under £1.85 per portion This plan includes recipes for seven meat-free meals which cost less than £13 in total (it was under £10 when first published, but prices have continued to rise). It was created by Saskia Sidey, a budget cookbook author who understands how to create great flavours from basic ingredients. Here, she has come up with recipes that are not only affordable but faff-free and, above all, delicious. To make sure your grocery shop for the week stays under budget, the costing of these recipes has been done very carefully. For more information read our article to see how we are calculating the cost of our new budget recipes and view the full store cupboard. Shopping list Tins, packets and jars □ 400g tin chickpeas, liquid reserved□ 400g tin kidney beans□ 2 x 400g tin chopped tomatoes (you will only need half of the second tin. Check prices, but it’s usually cheaper to buy 400g tins than the smaller 200g tins)□ 100g plain flour, plus extra for dusting□ 180g/6oz pasta, preferably penne□ 50g/1¾oz long-grain rice Fruit and vegetables□ 1 cauliflower head, ideally with plenty of leaves□ 1 broccoli head□ 1 red pepper□ 2½ red onions (or 2 medium and 1 very small)□ 1 bunch fresh flatleaf parsley (3 small handfuls + 2 tbsp chopped)□ 1 bunch fresh basil (3 small handfuls)□ 2 limes□ 1 large potato (to cut into wedges)□ 1 large garlic bulb (12 garlic cloves) Cooking ingredients□ 1 tsp dried fast-action yeast□ 5½ tbsp olive oil□ 3 tsp chilli flakes□ 4 tsp ground cumin□ 1½ tsp smoked paprika□ ½ tsp dried mixed herbs□ salt and ground black pepper Dairy, eggs and chilled□ 200g/7oz mozzarella □ 10g butter□ 125ml/4fl oz full-fat milk□ 80g/3oz cheddar Condiments □ 1 tsp Dijon mustard Frozen□ 100g/3½oz frozen sweetcorn□ 205g/7oz frozen peas Other□ 4 mini tortilla wraps Our meal plans for one were initially created on a strict ingredient budget of £10 for the week, but as prices have risen this meal plan now comes in at an average of £12.91 when checking prices at four supermarkets. And, as we wanted to make your food shop as practical as possible, we’ve costed these recipes slightly differently. Standard practice is to divide the cost of every ingredient by the number of potential servings, and then add all of those costs together. Instead, we’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. These costs are added to a store cupboard of common items like oil, salt, pasta and rice that you may buy regularly and use for several meals. These basics are costed according to the quantity you use. The items in this limited store cupboard tend to have long shelf lives, or are regularly purchased (bread, milk and potatoes). We’ve also made sure each plan uses as much of each ingredient you buy as possible, not only to keep costs down but also avoid waste. So, while you can easily pick and choose which recipes you want to make from across all three, the plans work best when you follow a specific one for a whole week. First published September 2022. Prices updated October 2023."
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Creamy mushrooms and rice recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushrooms_and_32998_16x9.jpg A gorgeous stroganoff-inspired mushroom dish that makes a luxurious supper on a budget. The sauce is also delicious tossed through pasta or spooned into jacket potatoes. For a vegan version, use plant-based cream. This recipe is part of a budget meal plan for two. In March 2023, this recipe was costed at an average of £2.54 when checking prices at five UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz long grain rice½ head of broccoli (around 175g/6oz) cut into small florets (optional)2 tbsp vegetable oil½ medium onion, finely chopped250–300g/9–10½oz mushrooms, thickly sliced, or halved if small1 garlic clove, peeled and crushed2 tsp plain flour150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube4 tbsp double, single or soured cream or crème fraîche ground black pepper 150g/5½oz long grain rice ½ head of broccoli (around 175g/6oz) cut into small florets (optional) 2 tbsp vegetable oil ½ medium onion, finely chopped 250–300g/9–10½oz mushrooms, thickly sliced, or halved if small 1 garlic clove, peeled and crushed 2 tsp plain flour 150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube 4 tbsp double, single or soured cream or crème fraîche ground black pepper Method A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender.While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring.Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve.Drain the rice and broccoli and serve alongside the creamy mushrooms. A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender. A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender. While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring. While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring. Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve. Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve. Drain the rice and broccoli and serve alongside the creamy mushrooms. Drain the rice and broccoli and serve alongside the creamy mushrooms. Recipe tips You can use the leftover cream with the Loaded potato wedges if following the Budget meal plan for two. You can even add small chunks of leftover cooked chicken, turkey or ham or fry the onion with some sliced bacon if you like.
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"title": "Creamy mushrooms and rice recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushrooms_and_32998_16x9.jpg A gorgeous stroganoff-inspired mushroom dish that makes a luxurious supper on a budget. The sauce is also delicious tossed through pasta or spooned into jacket potatoes. For a vegan version, use plant-based cream. This recipe is part of a budget meal plan for two. In March 2023, this recipe was costed at an average of £2.54 when checking prices at five UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz long grain rice½ head of broccoli (around 175g/6oz) cut into small florets (optional)2 tbsp vegetable oil½ medium onion, finely chopped250–300g/9–10½oz mushrooms, thickly sliced, or halved if small1 garlic clove, peeled and crushed2 tsp plain flour150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube4 tbsp double, single or soured cream or crème fraîche ground black pepper 150g/5½oz long grain rice ½ head of broccoli (around 175g/6oz) cut into small florets (optional) 2 tbsp vegetable oil ½ medium onion, finely chopped 250–300g/9–10½oz mushrooms, thickly sliced, or halved if small 1 garlic clove, peeled and crushed 2 tsp plain flour 150ml/¼ pint hot vegetable or chicken stock, made with ½ stock cube 4 tbsp double, single or soured cream or crème fraîche ground black pepper Method A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender.While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring.Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve.Drain the rice and broccoli and serve alongside the creamy mushrooms. A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender. A third fill a medium saucepan with water, cover with a lid and bring to the boil. Stir the rice into the water, cover and return to the boil. Reduce the heat slightly and simmer the rice for 7 minutes, stirring occasionally. Add the broccoli, if using, and cook for 2–3 minutes more, or until the rice and broccoli are tender. While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring. While the rice is cooking, heat the oil in a large non-stick frying pan or wok. Fry the onion and mushrooms over a medium-high heat for 5 minutes, or until the onion is softened and the mushrooms are lightly browned, stirring regularly. Season with lots of freshly ground black pepper, add the garlic and cook for a few seconds more, stirring. Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve. Reduce the heat, sprinkle the flour over the mushrooms and stir well. Add the stock, in a thin stream, stirring constantly. Bring to a gentle simmer and cook for 1–2 minutes, stirring. Then add 3 tbsp of the cream and simmer gently for a few seconds more, stirring. Adjust the seasoning to taste and drizzle with the extra tablespoon of cream to serve. Drain the rice and broccoli and serve alongside the creamy mushrooms. Drain the rice and broccoli and serve alongside the creamy mushrooms. Recipe tips You can use the leftover cream with the Loaded potato wedges if following the Budget meal plan for two. You can even add small chunks of leftover cooked chicken, turkey or ham or fry the onion with some sliced bacon if you like."
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Budget egg-fried rice recipe
An average of 3.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_egg-fried_rice_93358_16x9.jpg Egg fried rice makes a brilliant, and economical supper. You can add any fresh, frozen or leftover cooked vegetables or cubes of cooked meat. It’s a great way to use up odds and ends from the fridge to save waste. This recipe is part of a budget meal plan for two. In September 2023, this recipe was costed at an average of £2.61 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz frozen peas 2 tbsp vegetable oil1 pepper, any colour, deseeded and diced4–5 spring onions, trimmed and sliced, including lots of the green end3 free-range eggs, beaten250g/9oz cooked and cooled long grain rice1 tbsp soy sauce (preferably dark), plus extra to serve 100g/3½oz frozen peas 2 tbsp vegetable oil 1 pepper, any colour, deseeded and diced 4–5 spring onions, trimmed and sliced, including lots of the green end 3 free-range eggs, beaten 250g/9oz cooked and cooled long grain rice 1 tbsp soy sauce (preferably dark), plus extra to serve Method Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked.Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle. Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside. Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked. Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle. Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle. Recipe tips If you don’t have any spring onions, you can use half a finely chopped brown onion instead, and fry at the same time as the pepper. This dish isn’t quite as crispy as traditional egg fried rice as the rice is warm when it is used. Sometimes cheaper long grain rice cooks more quickly, so be prepared to add the peas once the rice has been cooking for about 8 minutes instead of 10. It is best to use cooked and cooled rice for this recipe.
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"title": "Budget egg-fried rice recipe",
"content": "An average of 3.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/budget_egg-fried_rice_93358_16x9.jpg Egg fried rice makes a brilliant, and economical supper. You can add any fresh, frozen or leftover cooked vegetables or cubes of cooked meat. It’s a great way to use up odds and ends from the fridge to save waste. This recipe is part of a budget meal plan for two. In September 2023, this recipe was costed at an average of £2.61 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz frozen peas 2 tbsp vegetable oil1 pepper, any colour, deseeded and diced4–5 spring onions, trimmed and sliced, including lots of the green end3 free-range eggs, beaten250g/9oz cooked and cooled long grain rice1 tbsp soy sauce (preferably dark), plus extra to serve 100g/3½oz frozen peas 2 tbsp vegetable oil 1 pepper, any colour, deseeded and diced 4–5 spring onions, trimmed and sliced, including lots of the green end 3 free-range eggs, beaten 250g/9oz cooked and cooled long grain rice 1 tbsp soy sauce (preferably dark), plus extra to serve Method Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked.Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle. Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside. Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked. Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle. Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle. Recipe tips If you don’t have any spring onions, you can use half a finely chopped brown onion instead, and fry at the same time as the pepper. This dish isn’t quite as crispy as traditional egg fried rice as the rice is warm when it is used. Sometimes cheaper long grain rice cooks more quickly, so be prepared to add the peas once the rice has been cooking for about 8 minutes instead of 10. It is best to use cooked and cooled rice for this recipe."
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Creamy pasta with broccoli and sweetcorn recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_pasta_with_99280_16x9.jpg The perfect midweek creamy pasta dish, from pan to plate in 15 minutes. You can use any pasta shapes you like. The lemon zest adds a little ‘zing’ but you can leave it out if you prefer. This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.28 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz dried penne pasta, or other pasta shapes1 head of broccoli (about 350g/12oz), cut into small florets 200g/7oz frozen sweetcorn200g tub full-fat cream cheese (also known as soft cheese)½ lemon, finely grated zest only100g/7oz cheddar, gratedground black pepper 300g/10½oz dried penne pasta, or other pasta shapes 1 head of broccoli (about 350g/12oz), cut into small florets 200g/7oz frozen sweetcorn 200g tub full-fat cream cheese (also known as soft cheese) ½ lemon, finely grated zest only 100g/7oz cheddar, grated ground black pepper Method Half-fill a large saucepan with water, cover with a lid and bring to the boil. Stir in the pasta and return to the boil. Cover loosely with the lid, reduce the heat and simmer for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.Meanwhile, cut the broccoli florets in half or quarters depending on size. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the saucepan, cover and return to the boil. Cook for 2–3 minutes more, or until the broccoli is tender and the pasta cooked. Reserve a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and vegetables in a colander then return to the pan.Pour the reserved water over the pasta, add the soft cheese and lemon zest and stir well until the cheese melts and coats the pasta. Sprinkle with half the cheddar and season with freshly ground black pepper. Toss together over a low heat until the cheddar melts into the sauce, adding a splash of water if needed. Sprinkle with the remaining cheese to serve. Half-fill a large saucepan with water, cover with a lid and bring to the boil. Stir in the pasta and return to the boil. Cover loosely with the lid, reduce the heat and simmer for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Half-fill a large saucepan with water, cover with a lid and bring to the boil. Stir in the pasta and return to the boil. Cover loosely with the lid, reduce the heat and simmer for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Meanwhile, cut the broccoli florets in half or quarters depending on size. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the saucepan, cover and return to the boil. Cook for 2–3 minutes more, or until the broccoli is tender and the pasta cooked. Reserve a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and vegetables in a colander then return to the pan. Meanwhile, cut the broccoli florets in half or quarters depending on size. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the saucepan, cover and return to the boil. Cook for 2–3 minutes more, or until the broccoli is tender and the pasta cooked. Reserve a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and vegetables in a colander then return to the pan. Pour the reserved water over the pasta, add the soft cheese and lemon zest and stir well until the cheese melts and coats the pasta. Sprinkle with half the cheddar and season with freshly ground black pepper. Toss together over a low heat until the cheddar melts into the sauce, adding a splash of water if needed. Sprinkle with the remaining cheese to serve. Pour the reserved water over the pasta, add the soft cheese and lemon zest and stir well until the cheese melts and coats the pasta. Sprinkle with half the cheddar and season with freshly ground black pepper. Toss together over a low heat until the cheddar melts into the sauce, adding a splash of water if needed. Sprinkle with the remaining cheese to serve. Recipe tips You can make your broccoli go further by thinly slicing the stalk too. If you don’t have fresh broccoli, you can use frozen broccoli or any other frozen vegetables instead. The frozen sweetcorn can be swapped for a can of sweetcorn if you prefer.
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"title": "Creamy pasta with broccoli and sweetcorn recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_pasta_with_99280_16x9.jpg The perfect midweek creamy pasta dish, from pan to plate in 15 minutes. You can use any pasta shapes you like. The lemon zest adds a little ‘zing’ but you can leave it out if you prefer. This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.28 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz dried penne pasta, or other pasta shapes1 head of broccoli (about 350g/12oz), cut into small florets 200g/7oz frozen sweetcorn200g tub full-fat cream cheese (also known as soft cheese)½ lemon, finely grated zest only100g/7oz cheddar, gratedground black pepper 300g/10½oz dried penne pasta, or other pasta shapes 1 head of broccoli (about 350g/12oz), cut into small florets 200g/7oz frozen sweetcorn 200g tub full-fat cream cheese (also known as soft cheese) ½ lemon, finely grated zest only 100g/7oz cheddar, grated ground black pepper Method Half-fill a large saucepan with water, cover with a lid and bring to the boil. Stir in the pasta and return to the boil. Cover loosely with the lid, reduce the heat and simmer for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.Meanwhile, cut the broccoli florets in half or quarters depending on size. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the saucepan, cover and return to the boil. Cook for 2–3 minutes more, or until the broccoli is tender and the pasta cooked. Reserve a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and vegetables in a colander then return to the pan.Pour the reserved water over the pasta, add the soft cheese and lemon zest and stir well until the cheese melts and coats the pasta. Sprinkle with half the cheddar and season with freshly ground black pepper. Toss together over a low heat until the cheddar melts into the sauce, adding a splash of water if needed. Sprinkle with the remaining cheese to serve. Half-fill a large saucepan with water, cover with a lid and bring to the boil. Stir in the pasta and return to the boil. Cover loosely with the lid, reduce the heat and simmer for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Half-fill a large saucepan with water, cover with a lid and bring to the boil. Stir in the pasta and return to the boil. Cover loosely with the lid, reduce the heat and simmer for 10–12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick. Meanwhile, cut the broccoli florets in half or quarters depending on size. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the saucepan, cover and return to the boil. Cook for 2–3 minutes more, or until the broccoli is tender and the pasta cooked. Reserve a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and vegetables in a colander then return to the pan. Meanwhile, cut the broccoli florets in half or quarters depending on size. After the pasta has been cooking for 8–10 minutes, add the broccoli and sweetcorn to the saucepan, cover and return to the boil. Cook for 2–3 minutes more, or until the broccoli is tender and the pasta cooked. Reserve a couple of ladles of the water (around 150ml/¼ pint) and put to one side in a bowl. Drain the pasta and vegetables in a colander then return to the pan. Pour the reserved water over the pasta, add the soft cheese and lemon zest and stir well until the cheese melts and coats the pasta. Sprinkle with half the cheddar and season with freshly ground black pepper. Toss together over a low heat until the cheddar melts into the sauce, adding a splash of water if needed. Sprinkle with the remaining cheese to serve. Pour the reserved water over the pasta, add the soft cheese and lemon zest and stir well until the cheese melts and coats the pasta. Sprinkle with half the cheddar and season with freshly ground black pepper. Toss together over a low heat until the cheddar melts into the sauce, adding a splash of water if needed. Sprinkle with the remaining cheese to serve. Recipe tips You can make your broccoli go further by thinly slicing the stalk too. If you don’t have fresh broccoli, you can use frozen broccoli or any other frozen vegetables instead. The frozen sweetcorn can be swapped for a can of sweetcorn if you prefer."
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Microwave Chinese-style chicken and rice recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chinese-style_53090_16x9.jpg Using microwave-ready rice makes this colourful chicken dish super easy to make. Adding a mixture of fresh and frozen vegetables keeps the cost down and means two chicken breasts will stretch to make a filling and delicious meal for four. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £5.47 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 chicken breasts (about 300g/10½oz), boneless and skinless, cut into roughly 2cm/¾in chunks 1 tbsp vegetable oil1 tsp paprika1 red pepper, seeds removed, sliced2 garlic cloves, finely grated20g/¾oz fresh root ginger, peeled and finely grated4–5 spring onions, trimmed and sliced200g/7oz mushrooms (any variety), sliced125g/4½oz frozen peas125g/4½oz frozen sweetcorn1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Recipe Tip below)1 tbsp dark soy sauce, plus extra to servesalt and freshly ground black pepper 2 chicken breasts (about 300g/10½oz), boneless and skinless, cut into roughly 2cm/¾in chunks 1 tbsp vegetable oil 1 tsp paprika 1 red pepper, seeds removed, sliced 2 garlic cloves, finely grated 20g/¾oz fresh root ginger, peeled and finely grated 4–5 spring onions, trimmed and sliced 200g/7oz mushrooms (any variety), sliced 125g/4½oz frozen peas 125g/4½oz frozen sweetcorn 1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Recipe Tip below) 1 tbsp dark soy sauce, plus extra to serve salt and freshly ground black pepper Method Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W).Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper. Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly. Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce. Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W). Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W). Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper. Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper. Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly. Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly. Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce. Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce. Recipe tips This recipe is costed using 1½ packets microwave rice – they usually come in 250g packets. Across the week, 3 packets have been incorporated into the meal plan but you can use as little or as much as you like. Seal the unused portion, if you have some, keep in the fridge and use within 3 days. Alternatively, boil 185g/6½oz long grain rice on the hob for about 10 minutes or until tender. Drain well before adding to the chicken and vegetables for the final step. Stir a generous pinch of dried chilli flakes into the rice for the last 2–2½ minutes cooking time for a bit more heat or toss through finely sliced red or green chilli at the end, if you have them available.
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"title": "Microwave Chinese-style chicken and rice recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chinese-style_53090_16x9.jpg Using microwave-ready rice makes this colourful chicken dish super easy to make. Adding a mixture of fresh and frozen vegetables keeps the cost down and means two chicken breasts will stretch to make a filling and delicious meal for four. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £5.47 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 chicken breasts (about 300g/10½oz), boneless and skinless, cut into roughly 2cm/¾in chunks 1 tbsp vegetable oil1 tsp paprika1 red pepper, seeds removed, sliced2 garlic cloves, finely grated20g/¾oz fresh root ginger, peeled and finely grated4–5 spring onions, trimmed and sliced200g/7oz mushrooms (any variety), sliced125g/4½oz frozen peas125g/4½oz frozen sweetcorn1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Recipe Tip below)1 tbsp dark soy sauce, plus extra to servesalt and freshly ground black pepper 2 chicken breasts (about 300g/10½oz), boneless and skinless, cut into roughly 2cm/¾in chunks 1 tbsp vegetable oil 1 tsp paprika 1 red pepper, seeds removed, sliced 2 garlic cloves, finely grated 20g/¾oz fresh root ginger, peeled and finely grated 4–5 spring onions, trimmed and sliced 200g/7oz mushrooms (any variety), sliced 125g/4½oz frozen peas 125g/4½oz frozen sweetcorn 1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Recipe Tip below) 1 tbsp dark soy sauce, plus extra to serve salt and freshly ground black pepper Method Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W).Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper. Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly. Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce. Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W). Toss the chicken pieces with the oil, paprika and red pepper in a large, wide-based microwaveable dish. Cover with a microwaveable lid or dinner plate and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W). Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper. Stir in the garlic, ginger, spring onions, mushrooms, peas and sweetcorn. Cover and cook on HIGH for 7 minutes (1000W) or 9 minutes (800W), or until the chicken is hot and cooked through, stirring halfway. Season with salt and lots of pepper. Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly. Squeeze the rice in the pouches to separate the grains, then reheat in the microwave according to the packet instructions. Shake onto the chicken and vegetables and toss lightly. Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce. Stir in the soy sauce, cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W) or until everything is steaming hot. Serve in bowls, sprinkled with extra soy sauce. Recipe tips This recipe is costed using 1½ packets microwave rice – they usually come in 250g packets. Across the week, 3 packets have been incorporated into the meal plan but you can use as little or as much as you like. Seal the unused portion, if you have some, keep in the fridge and use within 3 days. Alternatively, boil 185g/6½oz long grain rice on the hob for about 10 minutes or until tender. Drain well before adding to the chicken and vegetables for the final step. Stir a generous pinch of dried chilli flakes into the rice for the last 2–2½ minutes cooking time for a bit more heat or toss through finely sliced red or green chilli at the end, if you have them available."
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348ec2a0b6ba2d0110f74e71bd962c71dcc6c6f2e239e8aee7a40dfac651bc4d
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Microwave bacon, broccoli and potato ‘bake’ recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_creamy_bacon_34378_16x9.jpg A gorgeous creamy potato dish that makes a simple midweek supper. Not a bake in the strictest terms as it’s completely cooked in the microwave, but you can always pop it under the grill if you want a more traditional browned topping. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £2.87 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 700g/1lb 9oz potatoes, well scrubbed and cut into roughly 2.5cm/1in chunks1 onion, finely chopped3–4 rashers smoked back bacon, trimmed and cut into 1.5cm/¾in slices½ head broccoli, about 200g/7oz, cut into florets and halved100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube100ml/3½fl oz double cream50g/1¾oz cheddar, finely gratedfreshly ground black pepper½ baguette or other crusty bread, to serve 700g/1lb 9oz potatoes, well scrubbed and cut into roughly 2.5cm/1in chunks 1 onion, finely chopped 3–4 rashers smoked back bacon, trimmed and cut into 1.5cm/¾in slices ½ head broccoli, about 200g/7oz, cut into florets and halved 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube 100ml/3½fl oz double cream 50g/1¾oz cheddar, finely grated freshly ground black pepper ½ baguette or other crusty bread, to serve Method Place the potatoes in a large, wide-based microwaveable dish. It will need to have a diameter of around 25cm/10in. Add the onion and toss with the potatoes. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the bacon and season with lots of black pepper. Cover and cook on HIGH for a further 4 minutes (1000W) or 5 minutes (800W) or until the potatoes are softened. Scatter the broccoli on top and toss with the bacon and potatoes. Pour over the stock, cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the broccoli is just tender. Take care removing the lid as there will be lots of steam.Drizzle with the cream, sprinkle with the cheese and season with a little black pepper. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the cheese melts. Set aside.Cut the bread into four pieces, put on a microwaveable plate and cook uncovered on HIGH for 20–30 seconds or until warmed. Do not cook for too long or it will toughen. Serve the bread alongside the ‘bake’ for mopping up the creamy sauce. Place the potatoes in a large, wide-based microwaveable dish. It will need to have a diameter of around 25cm/10in. Add the onion and toss with the potatoes. Place the potatoes in a large, wide-based microwaveable dish. It will need to have a diameter of around 25cm/10in. Add the onion and toss with the potatoes. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the bacon and season with lots of black pepper. Cover and cook on HIGH for a further 4 minutes (1000W) or 5 minutes (800W) or until the potatoes are softened. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the bacon and season with lots of black pepper. Cover and cook on HIGH for a further 4 minutes (1000W) or 5 minutes (800W) or until the potatoes are softened. Scatter the broccoli on top and toss with the bacon and potatoes. Pour over the stock, cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the broccoli is just tender. Take care removing the lid as there will be lots of steam. Scatter the broccoli on top and toss with the bacon and potatoes. Pour over the stock, cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the broccoli is just tender. Take care removing the lid as there will be lots of steam. Drizzle with the cream, sprinkle with the cheese and season with a little black pepper. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the cheese melts. Set aside. Drizzle with the cream, sprinkle with the cheese and season with a little black pepper. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the cheese melts. Set aside. Cut the bread into four pieces, put on a microwaveable plate and cook uncovered on HIGH for 20–30 seconds or until warmed. Do not cook for too long or it will toughen. Serve the bread alongside the ‘bake’ for mopping up the creamy sauce. Cut the bread into four pieces, put on a microwaveable plate and cook uncovered on HIGH for 20–30 seconds or until warmed. Do not cook for too long or it will toughen. Serve the bread alongside the ‘bake’ for mopping up the creamy sauce. Recipe tips You can use sliced chorizo, diced ham or salami instead of bacon to make this dish if preferred. For a vegetarian alternative, simply leave out the bacon. If you don’t have any cheddar, swap for any cheese you have handy. If using a stronger tasting cheese, such as Parmesan, you may need to use a little less. If you don’t have any broccoli, try swapping for sliced leeks or any leafy greens, such as kale or spinach, and adjust the cooking time if necessary.
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"title": "Microwave bacon, broccoli and potato ‘bake’ recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_creamy_bacon_34378_16x9.jpg A gorgeous creamy potato dish that makes a simple midweek supper. Not a bake in the strictest terms as it’s completely cooked in the microwave, but you can always pop it under the grill if you want a more traditional browned topping. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £2.87 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 700g/1lb 9oz potatoes, well scrubbed and cut into roughly 2.5cm/1in chunks1 onion, finely chopped3–4 rashers smoked back bacon, trimmed and cut into 1.5cm/¾in slices½ head broccoli, about 200g/7oz, cut into florets and halved100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube100ml/3½fl oz double cream50g/1¾oz cheddar, finely gratedfreshly ground black pepper½ baguette or other crusty bread, to serve 700g/1lb 9oz potatoes, well scrubbed and cut into roughly 2.5cm/1in chunks 1 onion, finely chopped 3–4 rashers smoked back bacon, trimmed and cut into 1.5cm/¾in slices ½ head broccoli, about 200g/7oz, cut into florets and halved 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube 100ml/3½fl oz double cream 50g/1¾oz cheddar, finely grated freshly ground black pepper ½ baguette or other crusty bread, to serve Method Place the potatoes in a large, wide-based microwaveable dish. It will need to have a diameter of around 25cm/10in. Add the onion and toss with the potatoes. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the bacon and season with lots of black pepper. Cover and cook on HIGH for a further 4 minutes (1000W) or 5 minutes (800W) or until the potatoes are softened. Scatter the broccoli on top and toss with the bacon and potatoes. Pour over the stock, cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the broccoli is just tender. Take care removing the lid as there will be lots of steam.Drizzle with the cream, sprinkle with the cheese and season with a little black pepper. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the cheese melts. Set aside.Cut the bread into four pieces, put on a microwaveable plate and cook uncovered on HIGH for 20–30 seconds or until warmed. Do not cook for too long or it will toughen. Serve the bread alongside the ‘bake’ for mopping up the creamy sauce. Place the potatoes in a large, wide-based microwaveable dish. It will need to have a diameter of around 25cm/10in. Add the onion and toss with the potatoes. Place the potatoes in a large, wide-based microwaveable dish. It will need to have a diameter of around 25cm/10in. Add the onion and toss with the potatoes. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the bacon and season with lots of black pepper. Cover and cook on HIGH for a further 4 minutes (1000W) or 5 minutes (800W) or until the potatoes are softened. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W). Stir in the bacon and season with lots of black pepper. Cover and cook on HIGH for a further 4 minutes (1000W) or 5 minutes (800W) or until the potatoes are softened. Scatter the broccoli on top and toss with the bacon and potatoes. Pour over the stock, cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the broccoli is just tender. Take care removing the lid as there will be lots of steam. Scatter the broccoli on top and toss with the bacon and potatoes. Pour over the stock, cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the broccoli is just tender. Take care removing the lid as there will be lots of steam. Drizzle with the cream, sprinkle with the cheese and season with a little black pepper. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the cheese melts. Set aside. Drizzle with the cream, sprinkle with the cheese and season with a little black pepper. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the cheese melts. Set aside. Cut the bread into four pieces, put on a microwaveable plate and cook uncovered on HIGH for 20–30 seconds or until warmed. Do not cook for too long or it will toughen. Serve the bread alongside the ‘bake’ for mopping up the creamy sauce. Cut the bread into four pieces, put on a microwaveable plate and cook uncovered on HIGH for 20–30 seconds or until warmed. Do not cook for too long or it will toughen. Serve the bread alongside the ‘bake’ for mopping up the creamy sauce. Recipe tips You can use sliced chorizo, diced ham or salami instead of bacon to make this dish if preferred. For a vegetarian alternative, simply leave out the bacon. If you don’t have any cheddar, swap for any cheese you have handy. If using a stronger tasting cheese, such as Parmesan, you may need to use a little less. If you don’t have any broccoli, try swapping for sliced leeks or any leafy greens, such as kale or spinach, and adjust the cooking time if necessary."
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797d80f2af7345a49d86f955b04349f207c4d3150f591a1529a1431f87ceaa3a
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Microwave Tuscan chicken recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_tuscan_chicken_78830_16x9.jpg This colourful Tuscan chicken is a doddle to make in the microwave and sure to be a hit with all the family. Cooking in the microwave keeps the chicken deliciously tender and the creamy tomato and spinach sauce complements it perfectly. It’s fantastic served with microwave rice and also great with sautéed potatoes or mash. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £6.31 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz mushrooms (any variety), sliced1 onion, finely chopped1 garlic clove, crushed2 chicken breasts (about 300g/10½oz total weight), boneless and skinless, cut widthways into roughly 5mm/¼in slices1 tsp paprika15g/½oz plain flour 150ml/5fl oz hot chicken stock, made with 1 chicken stock cube150g/5½oz cherry tomatoes, halved100g/3½oz baby spinach leaves100ml/3½fl oz double cream220g/7¾oz fine green beans, trimmedsalt and freshly ground black pepper1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Tip below), to serve 200g/7oz mushrooms (any variety), sliced 1 onion, finely chopped 1 garlic clove, crushed 2 chicken breasts (about 300g/10½oz total weight), boneless and skinless, cut widthways into roughly 5mm/¼in slices 1 tsp paprika 15g/½oz plain flour 150ml/5fl oz hot chicken stock, made with 1 chicken stock cube 150g/5½oz cherry tomatoes, halved 100g/3½oz baby spinach leaves 100ml/3½fl oz double cream 220g/7¾oz fine green beans, trimmed salt and freshly ground black pepper 1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Tip below), to serve Method Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened.Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W).Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice. Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened. Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened. Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper. Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice. Recipe tips As part of the Budget family microwave meal plan, this recipe has been costed with 1½ packets long-grain microwave rice as 3 packets are spread across the week. But if not following the plan, feel free to use as little or as much rice as you like. If you don’t fancy green beans, serve with any microwaved, boiled or roasted vegetables. Look out for mixed packs of ready-prepared vegetables too – they can work out more economical if you want to serve a variety of different vegetables with one meal, especially if they’re frozen. For an extra indulgent dish, sprinkle with grated Parmesan to serve.
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"title": "Microwave Tuscan chicken recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_tuscan_chicken_78830_16x9.jpg This colourful Tuscan chicken is a doddle to make in the microwave and sure to be a hit with all the family. Cooking in the microwave keeps the chicken deliciously tender and the creamy tomato and spinach sauce complements it perfectly. It’s fantastic served with microwave rice and also great with sautéed potatoes or mash. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £6.31 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz mushrooms (any variety), sliced1 onion, finely chopped1 garlic clove, crushed2 chicken breasts (about 300g/10½oz total weight), boneless and skinless, cut widthways into roughly 5mm/¼in slices1 tsp paprika15g/½oz plain flour 150ml/5fl oz hot chicken stock, made with 1 chicken stock cube150g/5½oz cherry tomatoes, halved100g/3½oz baby spinach leaves100ml/3½fl oz double cream220g/7¾oz fine green beans, trimmedsalt and freshly ground black pepper1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Tip below), to serve 200g/7oz mushrooms (any variety), sliced 1 onion, finely chopped 1 garlic clove, crushed 2 chicken breasts (about 300g/10½oz total weight), boneless and skinless, cut widthways into roughly 5mm/¼in slices 1 tsp paprika 15g/½oz plain flour 150ml/5fl oz hot chicken stock, made with 1 chicken stock cube 150g/5½oz cherry tomatoes, halved 100g/3½oz baby spinach leaves 100ml/3½fl oz double cream 220g/7¾oz fine green beans, trimmed salt and freshly ground black pepper 1½–2 packets microwave rice or 375g/13oz cooked long-grain rice (see Tip below), to serve Method Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened.Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W).Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice. Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened. Place the mushrooms and onion in a large, wide-based microwaveable dish or casserole. Season with black pepper and toss together. Cover the dish with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until softened. Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Add the garlic, chicken and paprika, season with lots of black pepper and toss well together. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the flour, then the stock and tomatoes. Place the spinach leaves on top. Cover and cook on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper. Stir in the cream and cook on HIGH for a further 2 minutes (1000W) or 2 minutes 30 seconds (800W), or until the sauce is hot, the chicken is completely cooked and the spinach and tomatoes are soft. (If the chicken is still a little pink, stir well, cover and cook for 1–2 minutes longer). Leave to stand for 5 minutes, then season with salt and pepper. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice. While the chicken is standing, put the green beans in a shallow microwaveable bowl and pour over 3 tablespoons water. Cover and cook on HIGH for 3 minutes (1000W) or 3 minutes 40 seconds (800W), or until just tender. Reheat the rice according to the packet instructions or until piping hot. Drain the beans and serve with the chicken and rice. Recipe tips As part of the Budget family microwave meal plan, this recipe has been costed with 1½ packets long-grain microwave rice as 3 packets are spread across the week. But if not following the plan, feel free to use as little or as much rice as you like. If you don’t fancy green beans, serve with any microwaved, boiled or roasted vegetables. Look out for mixed packs of ready-prepared vegetables too – they can work out more economical if you want to serve a variety of different vegetables with one meal, especially if they’re frozen. For an extra indulgent dish, sprinkle with grated Parmesan to serve."
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Microwave sweet potato and chickpea curry recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_sweet_potato_94531_16x9.jpg A fabulous and filling vegetable curry, topped with a drizzle of cream and served with warm naan breads. Even if you usually pick a chicken or meat curry, give this one a go – it’s packed with flavour, easy to make and there’s very little washing up at the end. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £4.61 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks2 tbsp vegetable oil2 garlic cloves, finely grated25g/1oz fresh root ginger, peeled and finely grated2 tbsp medium curry powder 400g tin chopped tomatoes400g tin chickpeas, drained and rinsed100g/3½oz baby spinach leaves 2 naan breads, cut in half4 tbsp double creamsalt and freshly ground black pepperfresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional) 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks 1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks 2 tbsp vegetable oil 2 garlic cloves, finely grated 25g/1oz fresh root ginger, peeled and finely grated 2 tbsp medium curry powder 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 100g/3½oz baby spinach leaves 2 naan breads, cut in half 4 tbsp double cream salt and freshly ground black pepper fresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional) Method Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway. Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes.Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes.Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook. Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce. Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway. Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway. Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes. Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes. Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes. Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes. Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook. Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook. Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce. Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce. Recipe tips If you are following the Budget Microwave Meal plan, make a quick salsa to serve with the curry by mixing 100g/3½oz chopped cherry tomatoes with 4 thinly sliced spring onions and salt and pepper to taste. If you already have a few spices in the cupboard you can use your own blend instead of the curry powder for a more authentic flavour or add some freshly chopped chilli to the curry. Instead of chickpeas, try using tinned beans in water instead. Swap the sweet potatoes for squash if you like too. You can save time by using ready-prepared cubes of sweet potato or squash but it will make the curry cost slightly more. For an extra filling meal, heat some microwave rice (or boil some rice) to serve with the curry and breads. Top the curry with plain natural yoghurt instead of the cream if preferred.
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"title": "Microwave sweet potato and chickpea curry recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_sweet_potato_94531_16x9.jpg A fabulous and filling vegetable curry, topped with a drizzle of cream and served with warm naan breads. Even if you usually pick a chicken or meat curry, give this one a go – it’s packed with flavour, easy to make and there’s very little washing up at the end. This recipe is part of a Budget family microwave meal plan. In March 2023 it was costed at an average of £4.61 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks2 tbsp vegetable oil2 garlic cloves, finely grated25g/1oz fresh root ginger, peeled and finely grated2 tbsp medium curry powder 400g tin chopped tomatoes400g tin chickpeas, drained and rinsed100g/3½oz baby spinach leaves 2 naan breads, cut in half4 tbsp double creamsalt and freshly ground black pepperfresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional) 400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks 1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks 2 tbsp vegetable oil 2 garlic cloves, finely grated 25g/1oz fresh root ginger, peeled and finely grated 2 tbsp medium curry powder 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 100g/3½oz baby spinach leaves 2 naan breads, cut in half 4 tbsp double cream salt and freshly ground black pepper fresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional) Method Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway. Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes.Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes.Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook. Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce. Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway. Put the sweet potato, red pepper and oil in a large, wide-based microwaveable dish or casserole and toss well. The dish will need to hold at least 2 litres/3½ pints. Cover with a microwaveable lid or dinner plate and cook on HIGH for 5 minutes (1000W) or 6 minutes 30 seconds (800W), stirring halfway. Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes. Stir in the garlic, ginger and curry powder. Season generously with salt and pepper. Cover and cook on HIGH for 3 minutes (1000W) or 4 minutes (800W), stirring after 2 minutes. Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes. Stir in the chopped tomatoes and chickpeas. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot, stirring halfway. Take care removing the dish from the microwave as it will be very hot. Leave to stand for 2 minutes. Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook. Place the naan bread, two pieces at a time, on a microwaveable plate. Microwave, uncovered, for 30–40 seconds on HIGH, or until soft and warm. Do not allow to overcook. Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce. Drizzle the cream over the curry. Serve with coriander leaves to garnish, chutney, pickles and lemon wedges, if using, and the warm naan bread for scooping up the sauce. Recipe tips If you are following the Budget Microwave Meal plan, make a quick salsa to serve with the curry by mixing 100g/3½oz chopped cherry tomatoes with 4 thinly sliced spring onions and salt and pepper to taste. If you already have a few spices in the cupboard you can use your own blend instead of the curry powder for a more authentic flavour or add some freshly chopped chilli to the curry. Instead of chickpeas, try using tinned beans in water instead. Swap the sweet potatoes for squash if you like too. You can save time by using ready-prepared cubes of sweet potato or squash but it will make the curry cost slightly more. For an extra filling meal, heat some microwave rice (or boil some rice) to serve with the curry and breads. Top the curry with plain natural yoghurt instead of the cream if preferred."
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Pearl barley risotto with squash and ricotta recipe
Tip 1: This recipe makes three portions. Eat one portion tonight, divide the remaining portions into two sealed containers and chill in the fridge. Tip 2: If you’re following the budget student meal plan for one, tomorrow’s lunch is Pearl barley risotto leftovers. Place one of the risotto portions from the fridge (see above) in a small saucepan, add a splash of water and mix well to break up. Place over a medium heat and cook until piping hot throughout. You can also reheat in a microwave. Season with salt and pepper to taste and serve with 50g/1¾oz ricotta, some fresh basil leaves and a little finely chopped red chilli, if preferred, but this is optional. Tip 3: In this recipe, you roast the whole butternut squash, but you will only use a third of it here. Divide the remaining two-thirds into two batches in separate sealed containers and store in the fridge (one batch will be used for a warm salad and the final batch divided between a pasta dish and served with leftovers as a lunch). Tip 4: If you prefer, you can use 2 pouches of cooked grains instead of pearl barley (such as wholegrain rice, mixed wholegrain, wild & red rice or Spanish-style grains). This is more expensive but easier – especially if you are cooking the recipe outside of the meal plan.
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"title": "Pearl barley risotto with squash and ricotta recipe",
"content": "Tip 1: This recipe makes three portions. Eat one portion tonight, divide the remaining portions into two sealed containers and chill in the fridge. Tip 2: If you’re following the budget student meal plan for one, tomorrow’s lunch is Pearl barley risotto leftovers. Place one of the risotto portions from the fridge (see above) in a small saucepan, add a splash of water and mix well to break up. Place over a medium heat and cook until piping hot throughout. You can also reheat in a microwave. Season with salt and pepper to taste and serve with 50g/1¾oz ricotta, some fresh basil leaves and a little finely chopped red chilli, if preferred, but this is optional. Tip 3: In this recipe, you roast the whole butternut squash, but you will only use a third of it here. Divide the remaining two-thirds into two batches in separate sealed containers and store in the fridge (one batch will be used for a warm salad and the final batch divided between a pasta dish and served with leftovers as a lunch). Tip 4: If you prefer, you can use 2 pouches of cooked grains instead of pearl barley (such as wholegrain rice, mixed wholegrain, wild & red rice or Spanish-style grains). This is more expensive but easier – especially if you are cooking the recipe outside of the meal plan."
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Leftover fritters, with toasted pitta and spinach recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_fritters_with_80745_16x9.jpg Turn leftover pearl barley risotto into tasty fritters for a super-quick evening meal for one. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 727 kcal, 27g protein, 88.5g carbohydrate (of which 31.1g sugars), 26.5g fat (of which 8.6g saturates), 12.9g fibre and 2.36g salt. 1 portion leftover risotto (see recipe tips)few basil leaves, roughly torn1 egg, beaten1 tsp olive oil1 pitta bread, toastedsmall handful spinachhot sauce, to serve (optional) 1 portion leftover risotto (see recipe tips) few basil leaves, roughly torn 1 egg, beaten 1 tsp olive oil 1 pitta bread, toasted small handful spinach hot sauce, to serve (optional) Method Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters.Fry until golden-brown before carefully flipping and cooking on the other side.Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters. Fry until golden-brown before carefully flipping and cooking on the other side. Fry until golden-brown before carefully flipping and cooking on the other side. Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Recipe tips The leftover pearl barley risotto comes from a batch-cook dinner earlier in the week. Click here for the recipe.
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"title": "Leftover fritters, with toasted pitta and spinach recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_fritters_with_80745_16x9.jpg Turn leftover pearl barley risotto into tasty fritters for a super-quick evening meal for one. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 727 kcal, 27g protein, 88.5g carbohydrate (of which 31.1g sugars), 26.5g fat (of which 8.6g saturates), 12.9g fibre and 2.36g salt. 1 portion leftover risotto (see recipe tips)few basil leaves, roughly torn1 egg, beaten1 tsp olive oil1 pitta bread, toastedsmall handful spinachhot sauce, to serve (optional) 1 portion leftover risotto (see recipe tips) few basil leaves, roughly torn 1 egg, beaten 1 tsp olive oil 1 pitta bread, toasted small handful spinach hot sauce, to serve (optional) Method Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters.Fry until golden-brown before carefully flipping and cooking on the other side.Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters. Fry until golden-brown before carefully flipping and cooking on the other side. Fry until golden-brown before carefully flipping and cooking on the other side. Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Recipe tips The leftover pearl barley risotto comes from a batch-cook dinner earlier in the week. Click here for the recipe."
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Pasta with spicy sardine and tomato sauce recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_with_spicy_sardine_68490_16x9.jpg This quick pasta dish is based on two store cupboard essentials: tinned tomatoes and tinned fish. Sardines pack a punch nutrionally and are a really cheap way to get omega 3 fats, calcium and protein into your diet. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 556 kcal, 22.8g protein, 79.9g carbohydrate (of which 20g sugars), 14.5g fat (of which 2.5g saturates), 5.8g fibre and 1.03g salt. 2 tsp olive oil½ onion, very finely chopped3 garlic cloves, very finely sliced400g tin chopped tomatoespinch sugar (optional)1 pitta bread1 tin sardines in spicy tomato sauce80g/2¾oz dried penne pastasalt and freshly ground black pepperfew basil leaves, to garnishred chilli, finely chopped, to garnish (optional) 2 tsp olive oil ½ onion, very finely chopped 3 garlic cloves, very finely sliced 400g tin chopped tomatoes pinch sugar (optional) 1 pitta bread 1 tin sardines in spicy tomato sauce 80g/2¾oz dried penne pasta salt and freshly ground black pepper few basil leaves, to garnish red chilli, finely chopped, to garnish (optional) Method Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat.Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside.Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta.Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve. Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat. Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat. Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside. Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside. Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta. Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta. Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve. Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve. Recipe tips Tip 1: Use half of the tomato sauce in the main pasta recipe and save the rest in a sealed container in the fridge for tomorrow’s lunch (see below). Tip 2: Keep half of the toasted pitta crumbs in an airtight container at room temperature. Tip 3: If you’re following the budget student meal plan, tomorrow’s lunch is baked egg in tomato sauce with ricotta and toasted pitta. Preheat the oven to 200C/180C Fan/Gas 6. Tip the leftover tomato sauce (see above) into a small ovenproof dish. Make a well in the centre and crack in 1 free-range egg. Spoon 50g/1¾oz ricotta in small piles over the tomato mixture. Season with salt and freshly ground black pepper and bake for 15–20 minutes, until the egg white is set. Remove from the oven and leave for a couple of minutes to cool slightly. Just before serving, sprinkle with a few small basil leaves. Serve with a toasted pitta bread (taken from the freezer and defrosted before toasting).
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"title": "Pasta with spicy sardine and tomato sauce recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_with_spicy_sardine_68490_16x9.jpg This quick pasta dish is based on two store cupboard essentials: tinned tomatoes and tinned fish. Sardines pack a punch nutrionally and are a really cheap way to get omega 3 fats, calcium and protein into your diet. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 556 kcal, 22.8g protein, 79.9g carbohydrate (of which 20g sugars), 14.5g fat (of which 2.5g saturates), 5.8g fibre and 1.03g salt. 2 tsp olive oil½ onion, very finely chopped3 garlic cloves, very finely sliced400g tin chopped tomatoespinch sugar (optional)1 pitta bread1 tin sardines in spicy tomato sauce80g/2¾oz dried penne pastasalt and freshly ground black pepperfew basil leaves, to garnishred chilli, finely chopped, to garnish (optional) 2 tsp olive oil ½ onion, very finely chopped 3 garlic cloves, very finely sliced 400g tin chopped tomatoes pinch sugar (optional) 1 pitta bread 1 tin sardines in spicy tomato sauce 80g/2¾oz dried penne pasta salt and freshly ground black pepper few basil leaves, to garnish red chilli, finely chopped, to garnish (optional) Method Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat.Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside.Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta.Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve. Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat. Heat the oil in a small saucepan and add the onion and garlic. Add a pinch of salt and cook over a low–medium heat, stirring regularly, until the onion is softened but not browning. Add the tomatoes and sugar (if using) and season with black pepper. Simmer for 15 minutes over a low–medium heat. Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside. Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside. Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta. Divide the tomato sauce in half and place half in a sealed container in the fridge for tomorrow’s lunch (see Recipe Tip). Leave the other half in the pan. Add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce. Keep warm over a low heat while you cook the pasta. Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve. Cook the pasta according to the packet instructions. Drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli, if using. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve. Recipe tips Tip 1: Use half of the tomato sauce in the main pasta recipe and save the rest in a sealed container in the fridge for tomorrow’s lunch (see below). Tip 2: Keep half of the toasted pitta crumbs in an airtight container at room temperature. Tip 3: If you’re following the budget student meal plan, tomorrow’s lunch is baked egg in tomato sauce with ricotta and toasted pitta. Preheat the oven to 200C/180C Fan/Gas 6. Tip the leftover tomato sauce (see above) into a small ovenproof dish. Make a well in the centre and crack in 1 free-range egg. Spoon 50g/1¾oz ricotta in small piles over the tomato mixture. Season with salt and freshly ground black pepper and bake for 15–20 minutes, until the egg white is set. Remove from the oven and leave for a couple of minutes to cool slightly. Just before serving, sprinkle with a few small basil leaves. Serve with a toasted pitta bread (taken from the freezer and defrosted before toasting)."
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6-minute egg with garlic strained yoghurt recipe
6-minute egg with garlic yoghurt, chilli brown butter and toasted pitta An average of 3.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/6-minute_egg_with_garlic_51834_16x9.jpg A budget take on Turkish eggs, with a perfectly soft boiled egg served on a bed of thick garlic yoghurt and topped with brown butter and chillies. Served with shards of toasted pitta for dipping. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 523 kcal, 20g protein, 41.6g carbohydrate (of which 5.6g sugars), 30.2g fat (of which 16.9g saturates), 1.8g fibre and 1.09g salt. 4 tbsp thick or Greek-style plain yoghurt (see the recipe tip for how to strain thin natural yoghurt to make it thicker)½ garlic clove, finely grated, plus extra if preferred1 free-range egg20g/¾oz butter1 pitta bread¼ fresh red chilli, very finely choppedsalt and freshly ground black pepper 4 tbsp thick or Greek-style plain yoghurt (see the recipe tip for how to strain thin natural yoghurt to make it thicker) ½ garlic clove, finely grated, plus extra if preferred 1 free-range egg 20g/¾oz butter 1 pitta bread ¼ fresh red chilli, very finely chopped salt and freshly ground black pepper Method Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred.Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside.Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred. Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Recipe tips If you’re following the budget student meal plan, Thursday’s dinner is leftover risotto fritters with toasted pitta and spinach. Instead of using more expensive Greek yoghurt, you can strain cheap natural yoghurt instead. To do this for the meal plan, line a sieve with two sheets of kitchen paper or a clean tea towel. Pour in 350g/12oz plain yoghurt and place the sieve over a large bowl. Place in the fridge (or at cool room temperature) and leave to strain for at least 2 hours. You should only see clear liquid dripping out. If white yoghurt is dripping out, double the sieve liner. Once strained, you will be left with a much thicker yoghurt which you can keep in the fridge.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "6-minute egg with garlic strained yoghurt recipe",
"content": "6-minute egg with garlic yoghurt, chilli brown butter and toasted pitta An average of 3.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/6-minute_egg_with_garlic_51834_16x9.jpg A budget take on Turkish eggs, with a perfectly soft boiled egg served on a bed of thick garlic yoghurt and topped with brown butter and chillies. Served with shards of toasted pitta for dipping. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 523 kcal, 20g protein, 41.6g carbohydrate (of which 5.6g sugars), 30.2g fat (of which 16.9g saturates), 1.8g fibre and 1.09g salt. 4 tbsp thick or Greek-style plain yoghurt (see the recipe tip for how to strain thin natural yoghurt to make it thicker)½ garlic clove, finely grated, plus extra if preferred1 free-range egg20g/¾oz butter1 pitta bread¼ fresh red chilli, very finely choppedsalt and freshly ground black pepper 4 tbsp thick or Greek-style plain yoghurt (see the recipe tip for how to strain thin natural yoghurt to make it thicker) ½ garlic clove, finely grated, plus extra if preferred 1 free-range egg 20g/¾oz butter 1 pitta bread ¼ fresh red chilli, very finely chopped salt and freshly ground black pepper Method Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred.Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside.Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred. Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Recipe tips If you’re following the budget student meal plan, Thursday’s dinner is leftover risotto fritters with toasted pitta and spinach. Instead of using more expensive Greek yoghurt, you can strain cheap natural yoghurt instead. To do this for the meal plan, line a sieve with two sheets of kitchen paper or a clean tea towel. Pour in 350g/12oz plain yoghurt and place the sieve over a large bowl. Place in the fridge (or at cool room temperature) and leave to strain for at least 2 hours. You should only see clear liquid dripping out. If white yoghurt is dripping out, double the sieve liner. Once strained, you will be left with a much thicker yoghurt which you can keep in the fridge."
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2129b30bef58a6b014aca793d455dbf8a6c9ba74cb78fcd76971ba551cbec8f6
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Pearl barley with spinach, peas and tomatoes recipe
Pearl barley with spinach, peas, tomatoes and butternut squash An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pearl_barley_with_05031_16x9.jpg A filling and nutritious warm salad, packed with pearl barley, roasted veg and spinach. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 347kcal, 10.8g protein, 57.8g carbohydrate (of which 23g sugars), 5.1g fat (of which 0.8g saturates), 12.9g fibre and 1.97g salt. 250g/9oz pearl barley, rinsed and drained (or 1 grain pouch – see recipe tips)1 vegetable stock cube40g/1½oz frozen peas1 tsp olive oil¼ onion, finely chopped1 garlic clove, finely chopped or grated1 portion leftover roast butternut squash (about 330g/11½oz uncooked squash, if cooking separately)100g/3½oz spinach 165g/5¾oz cherry tomatoes, quartered salt and freshly ground black pepperfresh basil leaves, to garnish 250g/9oz pearl barley, rinsed and drained (or 1 grain pouch – see recipe tips) 1 vegetable stock cube 40g/1½oz frozen peas 1 tsp olive oil ¼ onion, finely chopped 1 garlic clove, finely chopped or grated 1 portion leftover roast butternut squash (about 330g/11½oz uncooked squash, if cooking separately) leftover 100g/3½oz spinach 165g/5¾oz cherry tomatoes, quartered salt and freshly ground black pepper fresh basil leaves, to garnish Method Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well.Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper. Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil. Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well. Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well. Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper. Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper. Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil. Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil. Recipe tips If you’re following the budget student meal plan, tomorrow’s lunch is leftovers of this recipe. Remove the portion of the chilled pearl barley from the fridge 1 hour before eating and eat at room temperature. Alternatively, heat in a microwave or saucepan until piping hot and then serve. If you prefer, you can use a pouch of cooked grains instead of pearl barley (such as wholegrain rice, mixed wholegrain, wild & red rice or Spanish-style grains). This is more expensive but easier – especially if you are cooking the recipe outside of the meal plan.
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"title": "Pearl barley with spinach, peas and tomatoes recipe",
"content": "Pearl barley with spinach, peas, tomatoes and butternut squash An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pearl_barley_with_05031_16x9.jpg A filling and nutritious warm salad, packed with pearl barley, roasted veg and spinach. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 347kcal, 10.8g protein, 57.8g carbohydrate (of which 23g sugars), 5.1g fat (of which 0.8g saturates), 12.9g fibre and 1.97g salt. 250g/9oz pearl barley, rinsed and drained (or 1 grain pouch – see recipe tips)1 vegetable stock cube40g/1½oz frozen peas1 tsp olive oil¼ onion, finely chopped1 garlic clove, finely chopped or grated1 portion leftover roast butternut squash (about 330g/11½oz uncooked squash, if cooking separately)100g/3½oz spinach 165g/5¾oz cherry tomatoes, quartered salt and freshly ground black pepperfresh basil leaves, to garnish 250g/9oz pearl barley, rinsed and drained (or 1 grain pouch – see recipe tips) 1 vegetable stock cube 40g/1½oz frozen peas 1 tsp olive oil ¼ onion, finely chopped 1 garlic clove, finely chopped or grated 1 portion leftover roast butternut squash (about 330g/11½oz uncooked squash, if cooking separately) leftover 100g/3½oz spinach 165g/5¾oz cherry tomatoes, quartered salt and freshly ground black pepper fresh basil leaves, to garnish Method Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well.Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper. Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil. Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well. Put the pearl barley and stock cube in a saucepan and pour in 750ml/1¼ pint boiling water from the kettle. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add the peas to the pan and cover with a lid. Cook for 3 minutes, then drain well. Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper. Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook until wilted. Add the barley mixture and season with salt and pepper. Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil. Divide into two portions. If following the meal plan, keep one portion in a sealed container in the fridge to eat for tomorrow's lunch (see Recipe Tip). Serve garnished with fresh basil. Recipe tips If you’re following the budget student meal plan, tomorrow’s lunch is leftovers of this recipe. Remove the portion of the chilled pearl barley from the fridge 1 hour before eating and eat at room temperature. Alternatively, heat in a microwave or saucepan until piping hot and then serve. If you prefer, you can use a pouch of cooked grains instead of pearl barley (such as wholegrain rice, mixed wholegrain, wild & red rice or Spanish-style grains). This is more expensive but easier – especially if you are cooking the recipe outside of the meal plan."
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06d158d9da8079f487b7438f602565101fb2888b6c2cff4583e7dc9b9a806c71
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Tomato, squash and chilli pasta with breadcrumbs recipe
Tip 1: If you’re following the budget student meal plan, tomorrow’s lunch is Leftover dal with a 6-minute egg. Remove the frozen portion of dal from the freezer and thoroughly defrost. Place the dal in a saucepan or microwave-safe container and heat until piping hot. Meanwhile, bring a small saucepan of water to the boil and carefully lower in 1 free-range egg. Set a timer for 6 minutes and boil the egg. Once the 6 minutes is up, carefully peel the egg (placing it under cold water as it will be hot) and break the egg in half. Place the egg halves on top of the hot dal. Serve with a little finely chopped red chilli if you like. If you have any strained yogurt left over, use it here too if desired. Tip 2: The butternut squash used here will have been precooked as part of the meal plan. If following the plan in order it will use all the squash you have left (otherwise it's half of one of the portions). If cooking from scratch, roast about 200g/7oz chunks of squash at 180C for 25 minutes until tender and browning at the edges. Tip 3: At the end of this week’s recipes, you should have used up all fresh ingredients, except for a chilli and some fresh root ginger leftover (unless you were able to buy loose). Both things freeze well. Slice or chop the chilli up and put inside a freezer-safe bag or small container, to use in future. The ginger can be frozen whole and grated straight from frozen! Tip 4: To make more pitta breadcrumbs, toast a pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown.
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"title": "Tomato, squash and chilli pasta with breadcrumbs recipe",
"content": "Tip 1: If you’re following the budget student meal plan, tomorrow’s lunch is Leftover dal with a 6-minute egg. Remove the frozen portion of dal from the freezer and thoroughly defrost. Place the dal in a saucepan or microwave-safe container and heat until piping hot. Meanwhile, bring a small saucepan of water to the boil and carefully lower in 1 free-range egg. Set a timer for 6 minutes and boil the egg. Once the 6 minutes is up, carefully peel the egg (placing it under cold water as it will be hot) and break the egg in half. Place the egg halves on top of the hot dal. Serve with a little finely chopped red chilli if you like. If you have any strained yogurt left over, use it here too if desired. Tip 2: The butternut squash used here will have been precooked as part of the meal plan. If following the plan in order it will use all the squash you have left (otherwise it's half of one of the portions). If cooking from scratch, roast about 200g/7oz chunks of squash at 180C for 25 minutes until tender and browning at the edges. Tip 3: At the end of this week’s recipes, you should have used up all fresh ingredients, except for a chilli and some fresh root ginger leftover (unless you were able to buy loose). Both things freeze well. Slice or chop the chilli up and put inside a freezer-safe bag or small container, to use in future. The ginger can be frozen whole and grated straight from frozen! Tip 4: To make more pitta breadcrumbs, toast a pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown."
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Loaded tuna and sweetcorn wedges recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_tuna_and_23405_16x9.jpg If you like a tuna and sweetcorn jacket potato, you’ll love this cheat’s version. Par-boiling and then pan frying potato wedges means that everything can be done on the hob, saving lengthy oven time and it can be adapted to suit other toppings. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £1.83 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz large or medium potatoes (1 baking potato or up to 3 medium potatoes), well scrubbed1 tbsp vegetable oil, plus extra if needed80g/2¾oz frozen sweetcorn145g tinned tuna chunks, very well drained2–3 tbsp mayonnaiseground black pepper 300g/10½oz large or medium potatoes (1 baking potato or up to 3 medium potatoes), well scrubbed 1 tbsp vegetable oil, plus extra if needed 80g/2¾oz frozen sweetcorn 145g tinned tuna chunks, very well drained 2–3 tbsp mayonnaise ground black pepper Method Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying.Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying. Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Recipe tips You can test if the potatoes are ready when boiling by inserting the tip of a knife into one or two of them. It should slide in easily when the potatoes are tender. You can heat the sweetcorn in a steamer basket above the potatoes if you want to save using an extra pan. Tinned sweetcorn is more expensive than frozen but works well for this recipe and doesn’t need to be cooked before eating. A small tin will be more than enough so if you don’t use it all, any leftover sweetcorn can be used for sandwiches or salad the next day. Look out for cheap baking potatoes which you can often buy one at a time rather than a whole bag. Any leftovers from this recipe can be eaten the next day as a salad if you add some shredded lettuce and sliced tomatoes or other vegetables.
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"title": "Loaded tuna and sweetcorn wedges recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_tuna_and_23405_16x9.jpg If you like a tuna and sweetcorn jacket potato, you’ll love this cheat’s version. Par-boiling and then pan frying potato wedges means that everything can be done on the hob, saving lengthy oven time and it can be adapted to suit other toppings. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £1.83 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz large or medium potatoes (1 baking potato or up to 3 medium potatoes), well scrubbed1 tbsp vegetable oil, plus extra if needed80g/2¾oz frozen sweetcorn145g tinned tuna chunks, very well drained2–3 tbsp mayonnaiseground black pepper 300g/10½oz large or medium potatoes (1 baking potato or up to 3 medium potatoes), well scrubbed 1 tbsp vegetable oil, plus extra if needed 80g/2¾oz frozen sweetcorn 145g tinned tuna chunks, very well drained 2–3 tbsp mayonnaise ground black pepper Method Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying.Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Put the potato, or potatoes, on a board and cut in half lengthways. Cut each half into 3–4 wedges, depending on size. Put the potatoes in a medium saucepan and cover with water until it is just 2cm/¾in above the top of the potatoes. Cover with a lid, place over a high heat and bring to the boil. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying. Reduce the heat slightly, so the water doesn’t boil over, and cook the potatoes for 8–10 minutes, or until softened but still holding their shape. Stir occasionally so they don’t stick together. Drain the potatoes in a colander or sieve and leave for 3–5 minutes to dry off before frying. Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Pour the oil into a non-stick frying pan and place over a medium–high heat. Gently add the potato wedges to the pan, so each one is lying on a flat slide. Fry the potatoes for 2–3 minutes on each side, or until nicely browned, adding a little more oil if they begin to stick. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Meanwhile, cook the sweetcorn according to the packet instructions and drain well. Mix the tuna lightly with the mayonnaise and sweetcorn. Season with pepper. Put the potato wedges in the centre of a plate or shallow bowl and top with the tuna and sweetcorn mixture. Serve warm. Recipe tips You can test if the potatoes are ready when boiling by inserting the tip of a knife into one or two of them. It should slide in easily when the potatoes are tender. You can heat the sweetcorn in a steamer basket above the potatoes if you want to save using an extra pan. Tinned sweetcorn is more expensive than frozen but works well for this recipe and doesn’t need to be cooked before eating. A small tin will be more than enough so if you don’t use it all, any leftover sweetcorn can be used for sandwiches or salad the next day. Look out for cheap baking potatoes which you can often buy one at a time rather than a whole bag. Any leftovers from this recipe can be eaten the next day as a salad if you add some shredded lettuce and sliced tomatoes or other vegetables."
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How to save money on big family meals
Whether you regularly cook for a large household or love to have friends over for dinner, feeding a crowd can be costly. Here, we look at ways to make budgets go further for everything from parties to family suppers. https://ichef.bbci.co.uk/images/ic/480xn/p0ff8fyn.jpg At this time of year, we can look forward to lots of bank holidays – with people often spending the days catching up with family and friends. As lovely as this is, it often translates to having more mouths to feed and higher food shopping costs. But, if you want to create delicious big dishes on a budget, there are plenty of money-saving tricks you can try. Budget cooking expert Lorna Cooper has a family of six to feed every day, which can be expensive. And when the cost of some produce began spiralling, she knew she had to tweak her approach. Over time, she has gathered plenty of experience making large sharing meals that go down a treat but come in at a reasonable cost per portion. From catering for parties to making sit-down dinners, she's done it all – and always on a budget. Cooking for an event The idea of organising the food for a bash can be a daunting one, even before you start to think about budgets. There are ways to make sure everyone is fed and happy though, without having to cough up a small fortune for food. Think fun-size “People love miniature food,” says Lorna, who thinks smaller nibbles are perfect when you’re hosting a party for a big group. “I started out making miniature pies with leftovers from Sunday dinner. Using a muffin tray, I’d put shortcrust pastry into the sections and then add a spoonful of filling – a bit of chicken and stuffing, maybe some potatoes and veg and then a bit of gravy. Then, I’d put a pastry lid on top and stick them in the oven.” https://ichef.bbci.co.uk/images/ic/480xn/p0cz7zsl.jpg Mary's tear and share bread would make great mini burger buns for sliders at parties These bites went down such a storm with her family that Lorna started experimenting with different fillings. “I began putting other leftovers in them, even just mashed potato and cheese and onion, or leftover curry. I even made macaroni cheese pies.” For big gatherings, lasagne ‘cupcakes’ are always popular with Lorna’s guests, too. “You take a sheet of lasagne, soften it and then place it around the sides and the bottom of the muffin tray compartments. You build it up with bolognaise, white sauce and pasta layers. “People love looking at them and they’ll only take one. Whereas if you put out a big lasagne, people take a big chunk, so you end up having to cook loads. With the miniature versions you need far less in the way of ingredients. “You could also use wraps in the same way as pasta or pastry, or perhaps cut them into smaller circles, cover them with a bit of pizza sauce and then top with cheese to make miniature pizzas.” Please picky eaters Speaking of pizza, a DIY pizza bar is a great way to feed plenty of people while sticking to a budget. It's a particularly nifty idea for kids' parties, as it doubles up as an activity for the little ones. “Make the dough using the yoghurt and flour method. Then keep the toppings nice and simple, perhaps making use of any leftovers. For example, if I have half a roast pepper or some chicken in the fridge, I don’t stick it on someone’s plate to use it up, I pop it in a bag and freeze it to use as a pizza topping.” Fussy eaters are well catered for too, as they can pick what they want to go on their pizza. https://ichef.bbci.co.uk/images/ic/480xn/p0cyhfxq.jpg Sit-down meals to feed a crowd When it comes to making big dinners for family or friends, a slightly different approach is needed. To make her food budget work harder for family meals without losing variety and excitement, Lorna made some smart updates to her shopping and cooking habits, which she recommends giving a go. Swap to budget brands Supermarket own-brands are are often as good as their more expensive counterparts, thinks Lorna. So try not to be swayed by labels. “There's not a lot of things in the budget ranges I wouldn't recommend to people,” she says. “When it comes to things like flour, pasta, rice and tinned plum tomatoes, it really doesn’t really matter which brand you go for.” Make it yourself “I stopped buying jars of sauces and packet mixes – cooking them from scratch was loads cheaper and it allowed me to hide veg in dishes for fussy eaters. I’d buy a yellow sticker pack of stir-fry veg for 10p and cook it up, blend it down and put it in passata with lots of tomato paste (which hides the taste of the veg). I’d also add things like butternut squash to cheese sauce.” If you're not sure how to recreate a favourite pre-made product at home, take a look at the label, Lorna recommends. “I examined ingredients on jars to work out how to make things myself for less money. For something like creamy tomato pasta bake, I’d buy things like tinned tomatoes, cream cheese and garlic powder. It turned out tastier than the jar version, too.” Even making your own sandwich fillings can save you cash, this frugal cook points out. “Things like sliced ham can be expensive. Instead, get a cheap gammon joint, cook it in the slow cooker and, once cooled, slice it and put it into sandwiches and then freeze the rest.” Know when to cut corners While you can save by cooking some foods from scratch, other times it's cheaper (not to mention quicker!) to buy pre-made. Just remember to keep an eye on the cost of ingredients. “Making your own shortcrust pastry has always been cheaper than shop-bought, but with the cost of butter rising, it might soon be more cost effective to buy ready-made.” https://ichef.bbci.co.uk/images/ic/480xn/p0cqdm42.jpg These potatoes were cooked in an air fryer as opposed to the oven to save energy Bulk it out and chop it up Meat products are likely some of the most expensive items in our shopping baskets each week, but you don't have to cut it out of your diet to bring that grocery bill down. “I reduced the amount of meat we ate and used cheaper ingredients to bulk out meals,” says Lorna. “I used to use a large 750g pack of mince for lasagne, but then I started swapping half the mince for red lentils, and it works a treat! “With cottage pie, I replace half the mince with porridge oats and add some gravy granules and lots of fluids. It's really nice and just as filling. Now, I get two cottage pies instead of one for the same amount of mince.” It's important to consider how dishes look too. While no one will notice too much if you've bulked out a lasagne with lentils, Lorna found that when she used fewer sausages in casseroles and pasta dishes and added more veg instead, her family felt short changed. They could see they only had one banger each when they were used to more. “So, I began cutting sausages lengthways and then into three or four chunks. Everyone is always happy because they can see lots of sausage.” Switch to slow-cooking With the rising cost of energy, people are trying to use their oven less and make the most of more economical appliances like slow cookers and air fryers. For Lorna, it’s now only worth putting the oven on if she's filling it up, as opposed to just cooking one dish. This means she uses her slow cooker much more often. “Somebody once told me they buy a big bag of jacket potatoes and then load them up into a slow cooker. Just put a bit of oil on the potatoes and rub in some salt and pepper, prick them and that’s it. You can just stack them up to the top! Once cooked, you can freeze them and microwave when required.” Air fryers are also great for jacket potatoes, cooking them quickly and efficiently with a fraction of the energy an oven would use. We have loads of ideas for using these versatile bits of kit if you're looking to cut down on your oven use. Originally published September 2022
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"title": "How to save money on big family meals",
"content": "Whether you regularly cook for a large household or love to have friends over for dinner, feeding a crowd can be costly. Here, we look at ways to make budgets go further for everything from parties to family suppers. https://ichef.bbci.co.uk/images/ic/480xn/p0ff8fyn.jpg At this time of year, we can look forward to lots of bank holidays – with people often spending the days catching up with family and friends. As lovely as this is, it often translates to having more mouths to feed and higher food shopping costs. But, if you want to create delicious big dishes on a budget, there are plenty of money-saving tricks you can try. Budget cooking expert Lorna Cooper has a family of six to feed every day, which can be expensive. And when the cost of some produce began spiralling, she knew she had to tweak her approach. Over time, she has gathered plenty of experience making large sharing meals that go down a treat but come in at a reasonable cost per portion. From catering for parties to making sit-down dinners, she's done it all – and always on a budget. Cooking for an event The idea of organising the food for a bash can be a daunting one, even before you start to think about budgets. There are ways to make sure everyone is fed and happy though, without having to cough up a small fortune for food. Think fun-size “People love miniature food,” says Lorna, who thinks smaller nibbles are perfect when you’re hosting a party for a big group. “I started out making miniature pies with leftovers from Sunday dinner. Using a muffin tray, I’d put shortcrust pastry into the sections and then add a spoonful of filling – a bit of chicken and stuffing, maybe some potatoes and veg and then a bit of gravy. Then, I’d put a pastry lid on top and stick them in the oven.” https://ichef.bbci.co.uk/images/ic/480xn/p0cz7zsl.jpg Mary's tear and share bread would make great mini burger buns for sliders at parties These bites went down such a storm with her family that Lorna started experimenting with different fillings. “I began putting other leftovers in them, even just mashed potato and cheese and onion, or leftover curry. I even made macaroni cheese pies.” For big gatherings, lasagne ‘cupcakes’ are always popular with Lorna’s guests, too. “You take a sheet of lasagne, soften it and then place it around the sides and the bottom of the muffin tray compartments. You build it up with bolognaise, white sauce and pasta layers. “People love looking at them and they’ll only take one. Whereas if you put out a big lasagne, people take a big chunk, so you end up having to cook loads. With the miniature versions you need far less in the way of ingredients. “You could also use wraps in the same way as pasta or pastry, or perhaps cut them into smaller circles, cover them with a bit of pizza sauce and then top with cheese to make miniature pizzas.” Please picky eaters Speaking of pizza, a DIY pizza bar is a great way to feed plenty of people while sticking to a budget. It's a particularly nifty idea for kids' parties, as it doubles up as an activity for the little ones. “Make the dough using the yoghurt and flour method. Then keep the toppings nice and simple, perhaps making use of any leftovers. For example, if I have half a roast pepper or some chicken in the fridge, I don’t stick it on someone’s plate to use it up, I pop it in a bag and freeze it to use as a pizza topping.” Fussy eaters are well catered for too, as they can pick what they want to go on their pizza. https://ichef.bbci.co.uk/images/ic/480xn/p0cyhfxq.jpg Sit-down meals to feed a crowd When it comes to making big dinners for family or friends, a slightly different approach is needed. To make her food budget work harder for family meals without losing variety and excitement, Lorna made some smart updates to her shopping and cooking habits, which she recommends giving a go. Swap to budget brands Supermarket own-brands are are often as good as their more expensive counterparts, thinks Lorna. So try not to be swayed by labels. “There's not a lot of things in the budget ranges I wouldn't recommend to people,” she says. “When it comes to things like flour, pasta, rice and tinned plum tomatoes, it really doesn’t really matter which brand you go for.” Make it yourself “I stopped buying jars of sauces and packet mixes – cooking them from scratch was loads cheaper and it allowed me to hide veg in dishes for fussy eaters. I’d buy a yellow sticker pack of stir-fry veg for 10p and cook it up, blend it down and put it in passata with lots of tomato paste (which hides the taste of the veg). I’d also add things like butternut squash to cheese sauce.” If you're not sure how to recreate a favourite pre-made product at home, take a look at the label, Lorna recommends. “I examined ingredients on jars to work out how to make things myself for less money. For something like creamy tomato pasta bake, I’d buy things like tinned tomatoes, cream cheese and garlic powder. It turned out tastier than the jar version, too.” Even making your own sandwich fillings can save you cash, this frugal cook points out. “Things like sliced ham can be expensive. Instead, get a cheap gammon joint, cook it in the slow cooker and, once cooled, slice it and put it into sandwiches and then freeze the rest.” Know when to cut corners While you can save by cooking some foods from scratch, other times it's cheaper (not to mention quicker!) to buy pre-made. Just remember to keep an eye on the cost of ingredients. “Making your own shortcrust pastry has always been cheaper than shop-bought, but with the cost of butter rising, it might soon be more cost effective to buy ready-made.” https://ichef.bbci.co.uk/images/ic/480xn/p0cqdm42.jpg These potatoes were cooked in an air fryer as opposed to the oven to save energy Bulk it out and chop it up Meat products are likely some of the most expensive items in our shopping baskets each week, but you don't have to cut it out of your diet to bring that grocery bill down. “I reduced the amount of meat we ate and used cheaper ingredients to bulk out meals,” says Lorna. “I used to use a large 750g pack of mince for lasagne, but then I started swapping half the mince for red lentils, and it works a treat! “With cottage pie, I replace half the mince with porridge oats and add some gravy granules and lots of fluids. It's really nice and just as filling. Now, I get two cottage pies instead of one for the same amount of mince.” It's important to consider how dishes look too. While no one will notice too much if you've bulked out a lasagne with lentils, Lorna found that when she used fewer sausages in casseroles and pasta dishes and added more veg instead, her family felt short changed. They could see they only had one banger each when they were used to more. “So, I began cutting sausages lengthways and then into three or four chunks. Everyone is always happy because they can see lots of sausage.” Switch to slow-cooking With the rising cost of energy, people are trying to use their oven less and make the most of more economical appliances like slow cookers and air fryers. For Lorna, it’s now only worth putting the oven on if she's filling it up, as opposed to just cooking one dish. This means she uses her slow cooker much more often. “Somebody once told me they buy a big bag of jacket potatoes and then load them up into a slow cooker. Just put a bit of oil on the potatoes and rub in some salt and pepper, prick them and that’s it. You can just stack them up to the top! Once cooked, you can freeze them and microwave when required.” Air fryers are also great for jacket potatoes, cooking them quickly and efficiently with a fraction of the energy an oven would use. We have loads of ideas for using these versatile bits of kit if you're looking to cut down on your oven use. Originally published September 2022"
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Vegan okonomiyaki recipe
An average of 3.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okonomiyaki_26987_16x9.jpg Be bold when you flip this cabbage pancake – even if it falls apart, it’ll taste just as good! This tasty cabbage pancake is surprisingly moreish and you won’t believe how complex the sauce tastes with just two ingredients. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.53 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp linseeds, also known as flaxseed100g/3½oz plain flour¾ sweetheart cabbage, thinly shredded (approximately 150g/5½oz)2 spring onions, thinly sliced2 tbsp vegetable oil 1 tbsp tomato ketchup2 tsp soy sauce2 tsp nutritional yeast flakes, to garnish 2 tbsp linseeds, also known as flaxseed 100g/3½oz plain flour ¾ sweetheart cabbage, thinly shredded (approximately 150g/5½oz) 2 spring onions, thinly sliced 2 tbsp vegetable oil 1 tbsp tomato ketchup 2 tsp soy sauce 2 tsp nutritional yeast flakes, to garnish Method Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix 1 tablespoon linseeds with 5 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Place the linseed mixture in a bowl with the flour. Gradually stir in 100ml/3½fl oz water until you have a smooth batter. Add the cabbage and most of the spring onions, reserving a small handful for the garnish. Mix thoroughly to coat all of the vegetables. Heat the oil in a large frying pan until shimmering hot. Add the cabbage mixture and push into an even layer, pressing down with a spatula to compact it. Cook for 3 minutes on the first side, regularly shaking the pan – it should be ready to flip when the whole pancake moves when you shake it, showing that it has crisped up underneath and is no longer sticking to the pan. Flip in one smooth motion (or use two spatulas to help flip it). If you’re nervous about flipping, put another frying pan or a plate on top and flip the whole thing over. If it breaks slightly, just use your spatula to press it down into a circle shape again. Cook the other side for 2–3 minutes.Meanwhile, mix together the tomato ketchup and soy sauce in a small bowl. To serve, slide the pancake onto a plate, drizzle with the ketchup sauce and sprinkle with nutritional yeast and the reserved spring onions. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix 1 tablespoon linseeds with 5 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix 1 tablespoon linseeds with 5 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Place the linseed mixture in a bowl with the flour. Gradually stir in 100ml/3½fl oz water until you have a smooth batter. Add the cabbage and most of the spring onions, reserving a small handful for the garnish. Mix thoroughly to coat all of the vegetables. Place the linseed mixture in a bowl with the flour. Gradually stir in 100ml/3½fl oz water until you have a smooth batter. Add the cabbage and most of the spring onions, reserving a small handful for the garnish. Mix thoroughly to coat all of the vegetables. Heat the oil in a large frying pan until shimmering hot. Add the cabbage mixture and push into an even layer, pressing down with a spatula to compact it. Heat the oil in a large frying pan until shimmering hot. Add the cabbage mixture and push into an even layer, pressing down with a spatula to compact it. Cook for 3 minutes on the first side, regularly shaking the pan – it should be ready to flip when the whole pancake moves when you shake it, showing that it has crisped up underneath and is no longer sticking to the pan. Flip in one smooth motion (or use two spatulas to help flip it). If you’re nervous about flipping, put another frying pan or a plate on top and flip the whole thing over. If it breaks slightly, just use your spatula to press it down into a circle shape again. Cook the other side for 2–3 minutes. Cook for 3 minutes on the first side, regularly shaking the pan – it should be ready to flip when the whole pancake moves when you shake it, showing that it has crisped up underneath and is no longer sticking to the pan. Flip in one smooth motion (or use two spatulas to help flip it). If you’re nervous about flipping, put another frying pan or a plate on top and flip the whole thing over. If it breaks slightly, just use your spatula to press it down into a circle shape again. Cook the other side for 2–3 minutes. Meanwhile, mix together the tomato ketchup and soy sauce in a small bowl. Meanwhile, mix together the tomato ketchup and soy sauce in a small bowl. To serve, slide the pancake onto a plate, drizzle with the ketchup sauce and sprinkle with nutritional yeast and the reserved spring onions. To serve, slide the pancake onto a plate, drizzle with the ketchup sauce and sprinkle with nutritional yeast and the reserved spring onions.
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"title": "Vegan okonomiyaki recipe",
"content": "An average of 3.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okonomiyaki_26987_16x9.jpg Be bold when you flip this cabbage pancake – even if it falls apart, it’ll taste just as good! This tasty cabbage pancake is surprisingly moreish and you won’t believe how complex the sauce tastes with just two ingredients. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.53 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp linseeds, also known as flaxseed100g/3½oz plain flour¾ sweetheart cabbage, thinly shredded (approximately 150g/5½oz)2 spring onions, thinly sliced2 tbsp vegetable oil 1 tbsp tomato ketchup2 tsp soy sauce2 tsp nutritional yeast flakes, to garnish 2 tbsp linseeds, also known as flaxseed 100g/3½oz plain flour ¾ sweetheart cabbage, thinly shredded (approximately 150g/5½oz) 2 spring onions, thinly sliced 2 tbsp vegetable oil 1 tbsp tomato ketchup 2 tsp soy sauce 2 tsp nutritional yeast flakes, to garnish Method Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix 1 tablespoon linseeds with 5 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Place the linseed mixture in a bowl with the flour. Gradually stir in 100ml/3½fl oz water until you have a smooth batter. Add the cabbage and most of the spring onions, reserving a small handful for the garnish. Mix thoroughly to coat all of the vegetables. Heat the oil in a large frying pan until shimmering hot. Add the cabbage mixture and push into an even layer, pressing down with a spatula to compact it. Cook for 3 minutes on the first side, regularly shaking the pan – it should be ready to flip when the whole pancake moves when you shake it, showing that it has crisped up underneath and is no longer sticking to the pan. Flip in one smooth motion (or use two spatulas to help flip it). If you’re nervous about flipping, put another frying pan or a plate on top and flip the whole thing over. If it breaks slightly, just use your spatula to press it down into a circle shape again. Cook the other side for 2–3 minutes.Meanwhile, mix together the tomato ketchup and soy sauce in a small bowl. To serve, slide the pancake onto a plate, drizzle with the ketchup sauce and sprinkle with nutritional yeast and the reserved spring onions. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix 1 tablespoon linseeds with 5 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix 1 tablespoon linseeds with 5 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Place the linseed mixture in a bowl with the flour. Gradually stir in 100ml/3½fl oz water until you have a smooth batter. Add the cabbage and most of the spring onions, reserving a small handful for the garnish. Mix thoroughly to coat all of the vegetables. Place the linseed mixture in a bowl with the flour. Gradually stir in 100ml/3½fl oz water until you have a smooth batter. Add the cabbage and most of the spring onions, reserving a small handful for the garnish. Mix thoroughly to coat all of the vegetables. Heat the oil in a large frying pan until shimmering hot. Add the cabbage mixture and push into an even layer, pressing down with a spatula to compact it. Heat the oil in a large frying pan until shimmering hot. Add the cabbage mixture and push into an even layer, pressing down with a spatula to compact it. Cook for 3 minutes on the first side, regularly shaking the pan – it should be ready to flip when the whole pancake moves when you shake it, showing that it has crisped up underneath and is no longer sticking to the pan. Flip in one smooth motion (or use two spatulas to help flip it). If you’re nervous about flipping, put another frying pan or a plate on top and flip the whole thing over. If it breaks slightly, just use your spatula to press it down into a circle shape again. Cook the other side for 2–3 minutes. Cook for 3 minutes on the first side, regularly shaking the pan – it should be ready to flip when the whole pancake moves when you shake it, showing that it has crisped up underneath and is no longer sticking to the pan. Flip in one smooth motion (or use two spatulas to help flip it). If you’re nervous about flipping, put another frying pan or a plate on top and flip the whole thing over. If it breaks slightly, just use your spatula to press it down into a circle shape again. Cook the other side for 2–3 minutes. Meanwhile, mix together the tomato ketchup and soy sauce in a small bowl. Meanwhile, mix together the tomato ketchup and soy sauce in a small bowl. To serve, slide the pancake onto a plate, drizzle with the ketchup sauce and sprinkle with nutritional yeast and the reserved spring onions. To serve, slide the pancake onto a plate, drizzle with the ketchup sauce and sprinkle with nutritional yeast and the reserved spring onions."
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d1c27944053586a463458a9dbe6e03d6925eae1288b63f03d2a74ad48c3ef069
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Vegan courgette and sweetcorn fritters recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_sweetcorn_08821_16x9.jpg A combination of crisp, salty fritters with a crunchy slaw and an incredibly creamy sauce is hard to beat. Silken tofu can be whizzed up to become a savoury and delicious sauce – if you don’t have a blender, just whisk it vigorously by hand. It won’t get as smooth, but it will still taste gorgeous. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £2.89 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp linseeds (also known as flaxseed)½ lime, juice only150g/5½oz silken tofu 1 garlic clove, finely chopped or grated ¼ sweetheart cabbage, finely shreddedsmall handful fresh coriander, finely chopped 2 spring onions, finely sliced45g/1¾oz plain flour1 tsp dried chilli flakes 1 courgette, grated 100g/3½oz frozen sweetcorn2 tbsp vegetable oil salt and ground black pepper 1 tbsp linseeds (also known as flaxseed) ½ lime, juice only 150g/5½oz silken tofu 1 garlic clove, finely chopped or grated ¼ sweetheart cabbage, finely shredded small handful fresh coriander, finely chopped 2 spring onions, finely sliced 45g/1¾oz plain flour 1 tsp dried chilli flakes 1 courgette, grated 100g/3½oz frozen sweetcorn 2 tbsp vegetable oil salt and ground black pepper Method Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Serve the fritters with the whipped tofu and slaw. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Serve the fritters with the whipped tofu and slaw. Serve the fritters with the whipped tofu and slaw. Recipe tips If following the Budget vegan meal plan for one the rest of the cabbage will be used in the Okonomiyaki recipe. The rest of the silken tofu will be used in the Tofu fried rice.
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"delivery_version": "v1.0",
"title": "Vegan courgette and sweetcorn fritters recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_sweetcorn_08821_16x9.jpg A combination of crisp, salty fritters with a crunchy slaw and an incredibly creamy sauce is hard to beat. Silken tofu can be whizzed up to become a savoury and delicious sauce – if you don’t have a blender, just whisk it vigorously by hand. It won’t get as smooth, but it will still taste gorgeous. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £2.89 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp linseeds (also known as flaxseed)½ lime, juice only150g/5½oz silken tofu 1 garlic clove, finely chopped or grated ¼ sweetheart cabbage, finely shreddedsmall handful fresh coriander, finely chopped 2 spring onions, finely sliced45g/1¾oz plain flour1 tsp dried chilli flakes 1 courgette, grated 100g/3½oz frozen sweetcorn2 tbsp vegetable oil salt and ground black pepper 1 tbsp linseeds (also known as flaxseed) ½ lime, juice only 150g/5½oz silken tofu 1 garlic clove, finely chopped or grated ¼ sweetheart cabbage, finely shredded small handful fresh coriander, finely chopped 2 spring onions, finely sliced 45g/1¾oz plain flour 1 tsp dried chilli flakes 1 courgette, grated 100g/3½oz frozen sweetcorn 2 tbsp vegetable oil salt and ground black pepper Method Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Serve the fritters with the whipped tofu and slaw. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Serve the fritters with the whipped tofu and slaw. Serve the fritters with the whipped tofu and slaw. Recipe tips If following the Budget vegan meal plan for one the rest of the cabbage will be used in the Okonomiyaki recipe. The rest of the silken tofu will be used in the Tofu fried rice."
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Courgette chilli pasta recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_chilli_pasta_65932_16x9.jpg Creamy, mild courgettes make a perfect contrast to the other garlicky, spicy flavours in this easy vegan pasta dish for one. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.36 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 courgette, thinly sliced100g/3½oz dried penne2 garlic cloves, thinly sliced1 tsp dried chilli flakes10g nutritional yeastsmall handful fresh flatleaf parsley, finely chopped 1 tbsp olive oil 1 courgette, thinly sliced 100g/3½oz dried penne 2 garlic cloves, thinly sliced 1 tsp dried chilli flakes 10g nutritional yeast small handful fresh flatleaf parsley, finely chopped Method Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve. Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve.
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"title": "Courgette chilli pasta recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_chilli_pasta_65932_16x9.jpg Creamy, mild courgettes make a perfect contrast to the other garlicky, spicy flavours in this easy vegan pasta dish for one. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.36 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 courgette, thinly sliced100g/3½oz dried penne2 garlic cloves, thinly sliced1 tsp dried chilli flakes10g nutritional yeastsmall handful fresh flatleaf parsley, finely chopped 1 tbsp olive oil 1 courgette, thinly sliced 100g/3½oz dried penne 2 garlic cloves, thinly sliced 1 tsp dried chilli flakes 10g nutritional yeast small handful fresh flatleaf parsley, finely chopped Method Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve. Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve."
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Chicken and bean burritos recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_bean_18392_16x9.jpg A Tex-Mex favourite turned into a quick mid-week meal. To keep the cost down, you can make your own tortillas – much easier than you might think, especially when you only have a couple to prepare. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £2.28 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 125g/4½oz plain white flour, plus extra for dusting¼ tsp salt 1 tbsp vegetable oil5 tbsp lukewarm water 125g/4½oz plain white flour, plus extra for dusting ¼ tsp salt 1 tbsp vegetable oil 5 tbsp lukewarm water 400g tin beans in spicy chilli sauce125g/4½oz cooked skinless chicken (see tip below), roughly chopped50g/1¾oz cheddar, grated 400g tin beans in spicy chilli sauce 125g/4½oz cooked skinless chicken (see tip below), roughly chopped 50g/1¾oz cheddar, grated Method To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball.Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick.Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm. To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball. To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball. Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls. Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick. Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little. Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm. Recipe tips If making these burritos as part of the budget meal plan for one, using the chicken thighs reserved from the Roast chicken for one or any leftover cooked chicken meat. This recipe suggests 125g/4½oz chicken as a guide but feel free to add as much or as little as you like, or add leftover cooked vegetables or rice for a meat-free meal. If making the wraps they freeze very well for up to 1 month. Or buy a pack of ready-made ones and use across the week for lunches.
|
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and bean burritos recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_bean_18392_16x9.jpg A Tex-Mex favourite turned into a quick mid-week meal. To keep the cost down, you can make your own tortillas – much easier than you might think, especially when you only have a couple to prepare. This recipe is part of a Budget meal plan for one. In October 2023 this recipe was costed at an average of £2.28 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 125g/4½oz plain white flour, plus extra for dusting¼ tsp salt 1 tbsp vegetable oil5 tbsp lukewarm water 125g/4½oz plain white flour, plus extra for dusting ¼ tsp salt 1 tbsp vegetable oil 5 tbsp lukewarm water 400g tin beans in spicy chilli sauce125g/4½oz cooked skinless chicken (see tip below), roughly chopped50g/1¾oz cheddar, grated 400g tin beans in spicy chilli sauce 125g/4½oz cooked skinless chicken (see tip below), roughly chopped 50g/1¾oz cheddar, grated Method To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball.Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick.Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm. To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball. To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the well. Stir with the wooden spoon until combined then use your hands to bring the dough together into a ball. Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls. Turn out onto a work surface and knead for about 1 minute, or until the dough is smooth and elastic. Roll the dough into two evenly-sized balls. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick. Dust a work surface with a little flour. Using a rolling pin, roll out each ball until around 28cm/11in in diameter and around 2mm thick. Turn regularly as you roll so it forms a nice round shape – but don’t worry, they don’t have to be perfect. Dust a little flour underneath as you roll if needed, so the wraps don’t stick. Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little. Place a frying pan over a high heat for about 1 minute or until hot. (Don’t leave for too long or the pan could get damaged.) Take one of the wraps and brush off any excess flour. Add to the pan and cook for 30 seconds on one side, pressing lightly with a silicone spatula or back of a dessertspoon to encourage it to puff up a little. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way. Turn over and cook on the other side for 20 seconds more. Don’t let the wrap brown or it will become too crisp to roll. Put the first wrap on a board and make the second in exactly the same way. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly. To make the filling, put the beans and chicken in a saucepan and cook together over a medium heat for 3–4 minutes, or until hot throughout, stirring regularly. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm. Divide the hot bean mixture between each tortilla, spooning down the centre of each one. Sprinkle the beans with the cheese, fold in the short ends of the tortillas and then the long ends to make two parcels. Turn over carefully and put on a plate or wrap in foil to eat. Serve warm. Recipe tips If making these burritos as part of the budget meal plan for one, using the chicken thighs reserved from the Roast chicken for one or any leftover cooked chicken meat. This recipe suggests 125g/4½oz chicken as a guide but feel free to add as much or as little as you like, or add leftover cooked vegetables or rice for a meat-free meal. If making the wraps they freeze very well for up to 1 month. Or buy a pack of ready-made ones and use across the week for lunches."
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54264a63752d30714628cac66e38b4b654410ff2f0109c3ba2462cd04eef9155
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Risi e bisi recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/risi_e_bisi_04314_16x9.jpg This rice and pea dish is so creamy you won’t believe there’s no dairy in it. It is known as the Italian version of rice and peas. This recipe is part of a budget vegan meal plan for one. In September 2023 this recipe was costed at an average of 86p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 onion, finely chopped4 garlic cloves, finely chopped or grated50g/1¾oz long-grain rice1 vegetable stock cube100g/3½oz frozen peassmall handful fresh flatleaf parsley, finely chopped salt and ground black pepper 1 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped or grated 50g/1¾oz long-grain rice 1 vegetable stock cube 100g/3½oz frozen peas small handful fresh flatleaf parsley, finely chopped salt and ground black pepper Method Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately. Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately.
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"url": "https://www.bbc.co.uk/food/recipes/risi_e_bisi_04314",
"type": "HowTo",
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"title": "Risi e bisi recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/risi_e_bisi_04314_16x9.jpg This rice and pea dish is so creamy you won’t believe there’s no dairy in it. It is known as the Italian version of rice and peas. This recipe is part of a budget vegan meal plan for one. In September 2023 this recipe was costed at an average of 86p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 onion, finely chopped4 garlic cloves, finely chopped or grated50g/1¾oz long-grain rice1 vegetable stock cube100g/3½oz frozen peassmall handful fresh flatleaf parsley, finely chopped salt and ground black pepper 1 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped or grated 50g/1¾oz long-grain rice 1 vegetable stock cube 100g/3½oz frozen peas small handful fresh flatleaf parsley, finely chopped salt and ground black pepper Method Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately. Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately."
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74b6366f80f84b9dee55480b863e083632b71ae1d24742751538c83b584b5e4d
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Chickpea curry recipe
5-ingredient chickpea coconut curry An average of 4.1 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_coconut_curry_49762_16x9.jpg Just five ingredients and one of them’s rice! Have this easy vegan chickpea curry on the table in less than 10 minutes. Each serving provides 501 kcal, 18g protein, 71.5g carbohydrates (of which 6g sugars), 13.5g fat (of which 7.5g saturates), 12g fibre and 0.6g salt. 2 tbsp medium Indian curry paste, such as tikka masala400g can chickpeas, drained and rinsed227g can chopped tomatoes25g/1oz creamed coconut, from a block, roughly chopped 250g sachet basmati rice or 125g uncooked basmati rice 2 tbsp medium Indian curry paste, such as tikka masala 400g can chickpeas, drained and rinsed 227g can chopped tomatoes 25g/1oz creamed coconut, from a block, roughly chopped 250g sachet basmati rice or 125g uncooked basmati rice Method Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Serve with basmati rice, cooked according to the packet instructions. Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Serve with basmati rice, cooked according to the packet instructions. Serve with basmati rice, cooked according to the packet instructions.
|
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"url": "https://www.bbc.co.uk/food/recipes/chickpea_coconut_curry_49762",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Chickpea curry recipe",
"content": "5-ingredient chickpea coconut curry An average of 4.1 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_coconut_curry_49762_16x9.jpg Just five ingredients and one of them’s rice! Have this easy vegan chickpea curry on the table in less than 10 minutes. Each serving provides 501 kcal, 18g protein, 71.5g carbohydrates (of which 6g sugars), 13.5g fat (of which 7.5g saturates), 12g fibre and 0.6g salt. 2 tbsp medium Indian curry paste, such as tikka masala400g can chickpeas, drained and rinsed227g can chopped tomatoes25g/1oz creamed coconut, from a block, roughly chopped 250g sachet basmati rice or 125g uncooked basmati rice 2 tbsp medium Indian curry paste, such as tikka masala 400g can chickpeas, drained and rinsed 227g can chopped tomatoes 25g/1oz creamed coconut, from a block, roughly chopped 250g sachet basmati rice or 125g uncooked basmati rice Method Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Serve with basmati rice, cooked according to the packet instructions. Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Serve with basmati rice, cooked according to the packet instructions. Serve with basmati rice, cooked according to the packet instructions."
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8c8d7564e402255680c33be0b4ddfd0e4fd2da60a739bdf397538abcf21df66b
|
Slow cooker butter chicken recipe
An average of 4.5 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_butter_09374_16x9.jpg Use your slow cooker to make a rich, creamy butter chicken curry that’s perfect for all the family. Serve with rice or naan bread to soak up all the lovely sauce. 20g/¾oz butter, cut into small chunks4 garlic cloves, not too large, finely grated20g/¾oz chunk fresh root ginger, peeled and finely grated4 tsp medium curry powder¼ tsp dried chilli flakes2 tbsp tomato purée1 tbsp caster sugar8 boneless, skinless chicken thighs, each cut into 4 similar sized pieces100ml/3½fl oz double creamsalt and freshly ground black pepperbasmati rice and fresh coriander, to serve 20g/¾oz butter, cut into small chunks 4 garlic cloves, not too large, finely grated 20g/¾oz chunk fresh root ginger, peeled and finely grated 4 tsp medium curry powder ¼ tsp dried chilli flakes 2 tbsp tomato purée 1 tbsp caster sugar 8 boneless, skinless chicken thighs, each cut into 4 similar sized pieces 100ml/3½fl oz double cream salt and freshly ground black pepper basmati rice and fresh coriander, to serve Method Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Recipe tips This curry is best cooked fairly quickly, but you can switch to low and cook for 5–6 hours if that suits your timings better. If you like a spicier curry, increase the curry powder by 1 tsp and add an extra ½ tsp dried chilli flakes. The sauce for this chicken isn’t overly thick and the final results will depend a little on the size of your slow cooker and how long you cook the chicken. If you like more sauce, simply add extra cream at the end, or drizzle a little over when you serve.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_butter_09374",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker butter chicken recipe",
"content": "An average of 4.5 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_butter_09374_16x9.jpg Use your slow cooker to make a rich, creamy butter chicken curry that’s perfect for all the family. Serve with rice or naan bread to soak up all the lovely sauce. 20g/¾oz butter, cut into small chunks4 garlic cloves, not too large, finely grated20g/¾oz chunk fresh root ginger, peeled and finely grated4 tsp medium curry powder¼ tsp dried chilli flakes2 tbsp tomato purée1 tbsp caster sugar8 boneless, skinless chicken thighs, each cut into 4 similar sized pieces100ml/3½fl oz double creamsalt and freshly ground black pepperbasmati rice and fresh coriander, to serve 20g/¾oz butter, cut into small chunks 4 garlic cloves, not too large, finely grated 20g/¾oz chunk fresh root ginger, peeled and finely grated 4 tsp medium curry powder ¼ tsp dried chilli flakes 2 tbsp tomato purée 1 tbsp caster sugar 8 boneless, skinless chicken thighs, each cut into 4 similar sized pieces 100ml/3½fl oz double cream salt and freshly ground black pepper basmati rice and fresh coriander, to serve Method Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Put the butter, garlic, ginger, curry powder, chilli flakes, tomato purée and sugar in the slow cooker and combine thoroughly. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Add the chicken, season well with salt and pepper and mix with the spice mixture until coated on all sides. Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Pour the cream into the slow cooker, cover and cook on high for a further 10 minutes, or until hot. Adjust the seasoning to taste and serve with freshly cooked rice and fresh coriander. Recipe tips This curry is best cooked fairly quickly, but you can switch to low and cook for 5–6 hours if that suits your timings better. If you like a spicier curry, increase the curry powder by 1 tsp and add an extra ½ tsp dried chilli flakes. The sauce for this chicken isn’t overly thick and the final results will depend a little on the size of your slow cooker and how long you cook the chicken. If you like more sauce, simply add extra cream at the end, or drizzle a little over when you serve."
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f6583219b0f0b44cd3f8b3c06a69f3ed709c5a1360f5583b1699e523f0cf42c7
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Slow cooker chicken korma recipe
An average of 3.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_97349_16x9.jpg This family-friendly curry is easily doubled, so you can make extra to store in the freezer for another dinner. 2 small–medium onions, roughly chopped100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people)2 tsp ground turmeric40g/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred)8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces100ml/3½fl oz double cream or Greek-style yoghurthandful sultanas or raisins (optional)salt and freshly ground black pepperfreshly cooked basmati rice and/or warmed naan bread, to serve 2 small–medium onions, roughly chopped 100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people) 2 tsp ground turmeric 40g/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred) 8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces 100ml/3½fl oz double cream or Greek-style yoghurt handful sultanas or raisins (optional) salt and freshly ground black pepper freshly cooked basmati rice and/or warmed naan bread, to serve Method Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker.Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden.Stir in the cream and sultanas, if using, and cook for another 15 minutes on High.Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread. Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker. Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker. Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden. Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden. Stir in the cream and sultanas, if using, and cook for another 15 minutes on High. Stir in the cream and sultanas, if using, and cook for another 15 minutes on High. Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread. Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_97349",
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"title": "Slow cooker chicken korma recipe",
"content": "An average of 3.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_97349_16x9.jpg This family-friendly curry is easily doubled, so you can make extra to store in the freezer for another dinner. 2 small–medium onions, roughly chopped100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people)2 tsp ground turmeric40g/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred)8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces100ml/3½fl oz double cream or Greek-style yoghurthandful sultanas or raisins (optional)salt and freshly ground black pepperfreshly cooked basmati rice and/or warmed naan bread, to serve 2 small–medium onions, roughly chopped 100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people) 2 tsp ground turmeric 40g/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred) 8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces 100ml/3½fl oz double cream or Greek-style yoghurt handful sultanas or raisins (optional) salt and freshly ground black pepper freshly cooked basmati rice and/or warmed naan bread, to serve Method Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker.Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden.Stir in the cream and sultanas, if using, and cook for another 15 minutes on High.Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread. Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker. Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker. Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden. Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden. Stir in the cream and sultanas, if using, and cook for another 15 minutes on High. Stir in the cream and sultanas, if using, and cook for another 15 minutes on High. Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread. Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread."
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3644f41671f44b3d13b38fd55dc689e9524fd9ca95b7a1849e92a0e066e70319
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Sweet potato and chickpea curry recipe
An average of 4.2 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_and_68565_16x9.jpg This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt. 1 tbsp vegetable oil 1 tbsp cumin seeds (or ½ tbsp ground cumin)1 onion, finely sliced2 garlic cloves, crushed ½–1 tsp chilli flakes (to taste) 50g/1¾oz fresh root ginger, peeled and grated 1½ x 400g tins chickpeas, drained and rinsed400g tin chopped tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes salt and black pepper200g/7oz rice, to serve 1 tbsp vegetable oil 1 tbsp cumin seeds (or ½ tbsp ground cumin) 1 onion, finely sliced 2 garlic cloves, crushed ½–1 tsp chilli flakes (to taste) 50g/1¾oz fresh root ginger, peeled and grated 1½ x 400g tins chickpeas, drained and rinsed 400g tin chopped tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes salt and black pepper 200g/7oz rice, to serve Method Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes.Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Recipe tips In September 2023 this recipe was costed at an average of £2.67 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"url": "https://www.bbc.co.uk/food/recipes/sweet_potato_and_68565",
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"title": "Sweet potato and chickpea curry recipe",
"content": "An average of 4.2 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_and_68565_16x9.jpg This easy sweet potato and chickpea curry uses only a few storecupboard staples and is perfect for a laid-back supper. This is designed to be a low cost recipe. Each serving provides 551kcal, 15.5g protein, 97g carbohydrate (of which 14.5g sugars), 8g fat (of which 1g saturates), 13g fibre and 0.2g salt. 1 tbsp vegetable oil 1 tbsp cumin seeds (or ½ tbsp ground cumin)1 onion, finely sliced2 garlic cloves, crushed ½–1 tsp chilli flakes (to taste) 50g/1¾oz fresh root ginger, peeled and grated 1½ x 400g tins chickpeas, drained and rinsed400g tin chopped tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes salt and black pepper200g/7oz rice, to serve 1 tbsp vegetable oil 1 tbsp cumin seeds (or ½ tbsp ground cumin) 1 onion, finely sliced 2 garlic cloves, crushed ½–1 tsp chilli flakes (to taste) 50g/1¾oz fresh root ginger, peeled and grated 1½ x 400g tins chickpeas, drained and rinsed 400g tin chopped tomatoes 750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes salt and black pepper 200g/7oz rice, to serve Method Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes.Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Heat the oil in a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5–6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further 3 minutes. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Add the chickpeas, tomatoes and sweet potato to the pan. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Cover with a lid and simmer over a medium–low heat, stirring now and again, for 25–30 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during cooking if needed. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Meanwhile, cook the rice according to the packet instructions. Season the curry with salt and pepper. Serve immediately with the rice. Recipe tips In September 2023 this recipe was costed at an average of £2.67 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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ccab616ef833263b0fae84ed012cfcb0965f2c3b0fc1d9fddd2ea99b1a3db1b0
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Coconut dal with kidney beans recipe
An average of 4.5 out of 5 stars from 109 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_makhani_30779_16x9.jpg This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner. Serve with basmati rice. Each serving provides 555 kcal, 14g protein, 34g carbohydrates (of which 9g sugars), 37.5g fat (of which 25g saturates), 13.5g fibre and 2.1g salt. 400g tin brown lentils, rinsed and drained400g tin kidney beans, rinsed and drained1 very large onion, finely chopped, or 200g/7oz frozen diced onion2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste2 tbsp medium curry powderpinch of chilli or cayenne pepper (optional)75g/2½oz butter400g tin full-fat coconut milk400g tin chopped tomatoessalt and black pepperfresh coriander, to garnish (optional) 400g tin brown lentils, rinsed and drained 400g tin kidney beans, rinsed and drained 1 very large onion, finely chopped, or 200g/7oz frozen diced onion 2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste 2 tbsp medium curry powder pinch of chilli or cayenne pepper (optional) 75g/2½oz butter 400g tin full-fat coconut milk 400g tin chopped tomatoes salt and black pepper fresh coriander, to garnish (optional) Method Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften.Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes.Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools. To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander. Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften. Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften. Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes. Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes. Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools. Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools. To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander. To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander. Recipe tips I sometimes add frozen spinach or kale for an extra bit of goodness; it’s virtually undetectable if you’re trying to feed fussy palates. The kidney beans can be swapped for black beans, borlotti beans or aduki beans, and the brown lentils for green ones or gungo peas, depending on what you have in the cupboard. If you’re short on coconut milk, use semi-skimmed or full-fat milk with a tablespoon of sugar and an extra tablespoon of oil instead. In November 2023 this recipe was costed at an average of £3.48 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"url": "https://www.bbc.co.uk/food/recipes/dal_makhani_30779",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Coconut dal with kidney beans recipe",
"content": "An average of 4.5 out of 5 stars from 109 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_makhani_30779_16x9.jpg This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner. Serve with basmati rice. Each serving provides 555 kcal, 14g protein, 34g carbohydrates (of which 9g sugars), 37.5g fat (of which 25g saturates), 13.5g fibre and 2.1g salt. 400g tin brown lentils, rinsed and drained400g tin kidney beans, rinsed and drained1 very large onion, finely chopped, or 200g/7oz frozen diced onion2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste2 tbsp medium curry powderpinch of chilli or cayenne pepper (optional)75g/2½oz butter400g tin full-fat coconut milk400g tin chopped tomatoessalt and black pepperfresh coriander, to garnish (optional) 400g tin brown lentils, rinsed and drained 400g tin kidney beans, rinsed and drained 1 very large onion, finely chopped, or 200g/7oz frozen diced onion 2 tbsp garlic and ginger paste, or 1 tbsp garlic paste and 1 tbsp ginger paste 2 tbsp medium curry powder pinch of chilli or cayenne pepper (optional) 75g/2½oz butter 400g tin full-fat coconut milk 400g tin chopped tomatoes salt and black pepper fresh coriander, to garnish (optional) Method Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften.Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes.Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools. To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander. Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften. Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften. Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes. Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes. Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools. Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools. To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander. To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander. Recipe tips I sometimes add frozen spinach or kale for an extra bit of goodness; it’s virtually undetectable if you’re trying to feed fussy palates. The kidney beans can be swapped for black beans, borlotti beans or aduki beans, and the brown lentils for green ones or gungo peas, depending on what you have in the cupboard. If you’re short on coconut milk, use semi-skimmed or full-fat milk with a tablespoon of sugar and an extra tablespoon of oil instead. In November 2023 this recipe was costed at an average of £3.48 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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