Healthy recipes to keep you warm and full, without costing the earth

Ingredients:

• 500g minced beef (or preferred alternative) £1.79                        
• 1 large onion (diced) 12p
• 4 carrots (peeled and chopped) 24p             
• 1 clove of garlic (crushed) 2p
• 1 stock cube dissolved in 500ml hot water 5p    
• 2tbsp tomato purée 8p
• 1tbsp Worcestershire sauce 9p
• 1tbsp cooking oil or spray 2p
• 1kg potatoes ( peeled and roughly chopped) 47p
• Big slash of preferred milk 2p                       

Instructions:

1. Heat the oil in a pan over medium heat.

2. Add onions and carrots to pan and cook until they start to soften.

3. Add mice and cook until browned.

4. Mix in stock, Worcestershire sauce and tomato purée and leave to simmer for 30 minutes.

5. Meanwhile, preheat the oven to 180C then make the mash by boiling the potatoes for 15 minutes.

6. Drain the potatoes and mash together with milk.

7. Put the mince in an oven proof dish and top with the mashed potato.

8. Bake in the oven for 20 minutes to brown the top.  

Ingredients:
 

• 2tbsp cooking oil or spray 3p
• 600g stewing lamb or beef £6.40  
• 2 brown onions (diced) 24p
• 1tbs plain flour less than 1p
• 4 carrots (peeled and chopped) 24p
• 1 stock cube dissolved in 500ml hot water 5p
• 2 bay leaves 6p
• 1tbsp Worcestershire sauce 9p
• 600g potatoes ( peeled and sliced thinly) 28p     
• 1tbsp butter (melted) less than 1p                                                                                

Instructions:

 1.       Heat the oil in a pan over medium heat and preheat oven at 180C/160F/Gas mark.

2.       Add stewing meat to pan and cook until browned.

3.       Remove meat from pan and place into separate bowl and coat in flour.

4.       Add onions to pan, cook until soft before adding meat back into pan and mixing in bay leaves, stock and Worcestershire and bring mixture to a boil.

5.       Transfer to casserole dish with lid and cook in oven for 30 minutes.

6.       After 30 minutes, stir through carrots and top with layers of potatoes, working from the outside in.

7.       Brush the top with melted butter, cover with lid and cook in oven for further 25 minutes, or until potatoes and golden and crispy.  

Ingredients:

• 6 medium sized eating apples 90p
• 30g sultanas (your choice of dried fruit) 6p
• 2 tbsp light muscovado sugar (or brown sugar) 10p    
• 1 tsp cinnamon 7p
• 2 -3 tbsp butter or spread 6p
• 2 tsp demerara sugar (or brown sugar) 1p

Instructions:

1.       Preheat oven at 180C/160F/Gas mark 4.

2.       Remove the apple cores and lightly score around the center of the apple with a sharp knife.

3.       Mix the sultanas, muscovado sugar and cinnamon together.

4.       Place apples on a baking tray and push the sultana mixture into the holes with your fingers.

5.       Add roughly ½ tsp butter to the top of each apple and sprinkle over the demerara sugar.

6.       Bake in the oven for 25 minutes or until cooked through.

Ingredients:

• 1 ½ tbsp cooking oil or spray 2p
• 1 brown onion (sliced) 10p
• 2 peppers (sliced) 96p
• 2 garlic cloves (crushed) or 1 ½ tsp garlic powder 2p
• 1 ½ tsp cumin powder 22p
• 1 tsp ground coriander 24p
• 1 tsp smoked paprika 20p
• Optional chilli powder or flakes to your heat preference 29p
• 1 tin chopped tomatoes 40p
• 1 tin mixed beans 70p
• 1 tin black beans or kidney beans (or beans of your choice) 60p
• 50mls water

Instructions:

1.       Heat the oil in a pan over medium heat.

2.       Add the onion, peppers (and mince) and cook until peppers have softened and onion has started to golden (and minced has browned)

3.       Stir in the garlic and spices.

4.       Add the chopped tomatoes, tinned beans and water and stir.

5.       Reduce heat and simmer for 20 minutes

6.       Once cooked, removed from heat and cover until ready to serve with chosen accompaniment.

Ingredients:

• 1tbsp cooking oil or spray 2p
• 1 small brown onion (diced) 10p
• 2 large carrots (chopped) 10P
• 1 garlic clove or 1 tsp garlic powder 2p
• 1 large potato (diced) 25p
• 1tsp mixed herbs 35p
• 1 tin butter beans (or preferred beans) 60p    
• 2 tins finely chopped tomatoes 90p
• Vegetable stock cube 7p
• 400mls water (boiled)

Instructions:

1.       Add stock cube to 400mls boiled water

2.       Heat oil in pan over medium heat. (Add chicken and cook until no longer pink and starting to brown)

3.       Add vegetables, garlic and herbs and cook until vegetables have started to soften.

4.       Add tinned beans, tomatoes and stir.

5.       Add stock and simmer for 20 minutes

Ingredients:

• 200g pasta 26p
• 50g butter or spread 14p
• 50g plain flour 2p
• 500mls milk 75p
• 50g cheddar cheese 40p
• 2 x 145g tin tuna (drained) £1.10       
• 200g tin sweetcorn (drained) 45p
• 160g Frozen peas 10p

Instructions:

1.       Preheat oven at 180C/160F/Gas mark 4.

2.       Begin cooking pasta in pan of boiling water.

3.       Add butter, milk and flour to a saucepan over medium heat and whisk until mixture boils.

4.       Reduce heat and whisk until sauce is thick and smooth. Stir in most of the cheese (save a handful for later)

5.       Drain the pasta and mix in sauce, tuna, sweetcorn and peas.

6.       Add to oven proof dish and sprinkle over remaining cheese.

7.       Bake for 25 minutes.

Ingredients:

• 1tbsp cooking oil or spray 2p
• 400g diced beef (can be swapped for minced beef or meat free alternative) £3.49 
• 2x 420g baked beans 44p
• 1 large carrot (chopped) 5p
• 1 brown onion (diced) 10p
• 2 large potatoes (chopped) 50p
• 1tsp mixed herbs 35p
• 1 stock cube (beef, chicken or vegetable) 7p
• 700mls water (boiled)
• 2tbsp Worcester sauce 20p

Instructions:

1.       Preheat oven at 180C/160F/Gas mark 4.

2.       Heat oil in large pan over medium heat and cook meat until browned.

3.       Add stock cube to 700mls boiled water.

4.       Add vegetables, herbs, stock and Worcester sauce to meat.

5.       Stir in beans

6.       Transfer to ovenproof dish and cook on middle shelf for 3 hours (or 1-2 hours if using alternative to diced beef)

Ingredients:

• 100g plain flour 4p
• 100g porridge oats 7p
• 75g butter or spread 13p    
• 75g sugar 10p

Instructions:

1.       Preheat oven at 180C/160F/Gas mark 4.

2.       Mix together butter and sugar until smooth.

3.       Stir in flour and oats (and fruit)

4.       Spoon onto lined baking tray in desired size cookies and flatten slightly with back of spoon.
Bake for 12 minutes or until lightly golden.