Feed your family for £5 a day

Thrifty mum of three Danielle Ross from Colchester has clocked up up over 22,000 followers online for her family-friendly money-saving tips after sharing her secrets to feeding the whole family (including the dog) for just £38 a week.

Not being one to shy away from a bit of a competition, we sent Phil Vickery on a secret mission to the supermarket to beat the self-proclaimed budget queen’s weekly shop. Never one to disappoint he’s bought it in under budget and he’s here with two delicious thrifty recipes.

Phil and Oscar's fish and chip supper

It might not have been seen on British TV, but eight-year-old Oscar Jefferson created an online sensation this week after his semi-final appearance on Spanish Junior Masterchef.

Oscar's fish and chips didn't quite work out the way he wanted - so we thought we'd invite him into our kitchen alongside Phil Vickery for a second chance.

Tom Kerridge's pork kebabs and cauliflower couscous

This is my play on the post-pub, late-night classic, the kebab. It has the wonderful, bold, strong, delicious flavours of Greek food that I enjoy so much.

– Tom Kerridge on his 'healthier' kebab

After shedding an impressive 11 stone over three years, the Michelin star chef Tom Kerridge is in the kitchen with a healthy dish which he guarantees you'll enjoy eating.

His pork kebabs and spicy cauliflower couscous won't even feel like diet food, and can be shared with all your friends and family.

Phil's fragrant Thai prawn broth

Phil’s bringing all the joy of a Friday night takeaway to the kitchen without the guilt - how does a delicious and easy Thai prawn curry sound? No delivery required!

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes


2 tbsp any oil
2 medium shallots finely sliced
2 cloves of garlic, chopped finely
1 heaped tbsp fresh ginger finely chopped
Broccoli stalks cut the stalk into ¼ cm cubes
150g finely sliced mange tout
300-400mls boiling water, roughly
1 x 10g chicken stock cube, crumbled
1 tbsp tamarind paste
1 large head of broccoli, cut into very small florets, just cooked
75g baby spinach leaves
250g freshwater prawn meat, free of shell (cut in half)
200g boiled potato, cooled and cut into 1cm cubes, optional
2 tbsp cornflour, tapioca starch or arrowroot
4 tbsp cold water
2 tbsp fresh coriander, chopped
2 tbsp fresh Thai basil, chopped
Juice 2 limes
Basmati rice to serve (microwave is fine)


Heat the oil in a large sauté pan.

Add the shallots, garlic, ginger broccoli stalks and mange tout.

Cook for 2 minutes over a high heat.

Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.

Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are just cooked.

Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.

Remove the pan from the heat stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.

Serve with steamed basmati rice.