From oven to dish in just 45 minutes - and any leftovers will store in the fridge for three days.
For a healthier option at just a couple of pence more, you could use sweet potatoes for the wedges, which are one of your five a day.
This is a rich, gooey chocolate cake – like a brownie.
It will feed around 8 people, at around 34p a head… cheapest brownie we’ve ever had!
A good risotto base is perfect for reinventing ingredients, avoiding waste and saving money.
The key to making a good risotto is hot stock… if you use cold stock it slows everything down and you don’t get the creaminess.
Socca bread is a thick pancake which is often served as street food in the Mediterranean.
The nice thing about this is that it's gluten free and packed with protein from the fish and chickpeas.
You'll save money making this dish by using bone in meat, and by picking up your spices from an Indian shop.
Any leftovers can be heated up the next day with a tin of chickpeas and a good fistful of spinach to reinvent it as a semi-veggie curry.
Don’t be put off frozen fish, it’s perfectly good for a midweek meal and is so much cheaper, plus it's much easier to stock control as you only defrost what you need.
Flavouring a white sauce with onions, cloves, bay or smoked haddock such as in this recipe transforms a mundane sauce to a tasty meal.
Mince is a family favourite, but if you're stuck in a rut with the versatile ingredient, here's some mince-piration!
Our spiced mince koftas make things a bit different from the bog standard bolognese, lasagne or burgers.
If you've left a Christmas pudding to the last minute - don't panic!
This one is going in the microwave, and all the ingredients are very easy to get hold of.