budget recipe

Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread

Leek, butter bean & crispy chorizo soup

unsalted butter

olive oil,

leeks,

garlic clove, crushed

butter

stock

fraîche,

chorizo,

rosemary sprigs, leaves

Heat the butter and a glug of olive oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand-held blender</a>, then stir in the crème fraîche and season to taste. Keep warm over a low heat.&nbsp;

Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

Pan-fry vegetarian, chicken-style pieces with lime, chilli and garlic, then pile onto seeded tortilla wraps - cool before assembling if packing for lunch

Spicy avocado wraps

generous squeeze juice 0.5 lime

½ tsp mild chilli powder

garlic

olive oil

wraps

avocado

red pepper

coriander

Mix the vegetarian, chicken-style pieces with the lime juice, chilli powder and garlic.

Heat the oil in a non-stick frying pan then fry the pieces for a couple of mins, while you warm the wraps following the pack instructions or if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.

Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken-style pieces, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Lamb can be expensive, but this Moroccan pilaf rice dish makes a small amount go further, so as well as being super tasty it&#8217;s also budget friendly.

Lamb and chickpea pilaf

lamb neck fillet,

onion,

garlic cloves, finely chopped

Knob of fresh ginger, finely chopped

tsp ras el hanout

basmati rice

500 milliliters lamb stock,

dried apricots, chopped

can chickpeas, drained

Season the lamb cubes with salt and pepper. Heat the oil in a wide, deep frying pan over a high heat. Add the lamb and fry, in batches, for 4-5 minutes until golden brown. Remove to a plate and set aside.

Add the onion, season and fry over a medium heat until softened. Add the garlic, ginger and ras el hanout and fry for 2-3 minutes.

Tip in the rice and stir to coat in the oil. Add the lamb, then the stock, stir well, bring to the boil, cover with a lid, turn down the heat and simmer for 10 minutes.

Stir in the apricots and chickpeas and warm through for a few minutes, then scatter with parsley and serve.

Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch

Spicy chicken & avocado wraps

chicken breast (approx 180 grams),

garlic clove, chopped

avocado,

Mix the chicken with the lime juice, chilli powder and garlic.

Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.

Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Combine lean chicken with super-healthy broccoli, ginger and garlic for a quick and cheap, weeknight dinner

Stir-fried chicken with broccoli & brown rice

trimmed broccoli florets (about 6), halved

chicken breast (approx 180 grams), diced

ginger,

garlic cloves,

red onion, sliced

tsp mild chilli powder

tbsp reduced-salt soy sauce

tbsp honey

pack cooked brown rice

Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.

Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd

Chipotle sweet potato & black bean stew with cheddar dumplings

vegetable oil

red onion

bag diced butternut squash and sweet potato

can chopped tomatoes

chilli black beans kidney beans

tbsp chipotle chilli paste

self-raising flour

mature cheddar

jalapeño

Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.

Heat the oven to 200C/180C fan/gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.

Are you looking for a fun kitchen activity that's sure to impress? Homemade neufchatel cheese is an incredibly easy, crave-worthy recipe. This recipe will have your family and friends oohing and ahhing with delight. It's the perfect addition to any snack board or charcuterie plate. However, it can also be enjoyed on its own.

How to Make Homemade Neufchatel Cheese

Cups Whole Milk (NOT reduced fat)

Cup Heavy Cream (full fat)

Cup Cultured Buttermilk (full fat)

Teaspoon Cheese Salt (or Kosher Salt NOT Table Salt with

In a large saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches a temperature of about 180°F, stirring occasionally. This will help pasteurize the milk and cream.

Remove the saucepan from the heat and let it cool down to around 70°F. You can speed up the cooling process by placing the saucepan in an ice bath.

Once the milk mixture has cooled down, add the cultured buttermilk and stir well to combine. The buttermilk contains the necessary bacteria that will help ferment and thicken the cheese.

Cover the saucepan with a clean kitchen towel or plastic wrap and let it sit undisturbed at room temperature for 6-8 hours. This allows the bacteria to work and thicken the milk mixture.

After the incubation period, you will notice that the mixture has thickened and resembles yogurt or soft-set custard.

Line a colander with cheesecloth and place it over a large bowl. Carefully pour the thickened mixture into the colander, allowing the whey to drain away. Gather the edges of the cheesecloth and gently squeeze out any excess whey.

If desired, sprinkle salt over the cheese and mix it well for added flavor. The salt is optional, so you can skip it if you prefer a low-sodium cheese.

Transfer the cheese to an airtight container and refrigerate it for at least 4 hours, or overnight, to allow it to further firm up and develop its flavor.

Once chilled, your homemade Neufchatel cheese is ready to be enjoyed! It has a creamy texture and a slightly tangy flavor.

Age the cheese (optional): Neufchatel cheese can be enjoyed fresh or aged for a more pronounced flavor. If you prefer aged cheese, place the shaped cheese in a cool, humid environment (such as a cheese cave or refrigerator) for about 1-2 weeks, turning it occasionally.

This lemongrass soup is a nutrient-dense and flavorful meal option that can be prepped ahead of time and heated within 15 minutes or less!

Thai Lemongrass Soup

tsp refined coconut oil oil

onion

veggie broth

¼ tsp black pepper

turmeric

maple syrup

liquid aminos

peanut butter

1-1.5 inch fresh grated ginger (Use a microplane!)

tbsp red curry paste

full fat coconut milk

Lime

Lemongrass

carrots

purple diakon

watermelon radish

baby bokchoy

mushrooms

scallions

greens

lime

container rice vermicelli noodles

tsp tajin

tsp Nori Komi Furikake rice seasoning

Start off by washing your veggies.  Next, chop your onions and add to a hot oiled pan.

Once your onions have caramelized, add your lemongrass and garlic. Cook until fragrant.

Follow with the remainder of your soup ingredients &amp; let cook for about 20-30 minutes.

Next blend your soup fully in a vitamix or high-speed blender. Strain &amp; Add back to your pot to cook your noodles or cook your noodles separetly.

Top with your veggies and toppings.

This hummus recipe is filled with unique and flavorful ingredients that are untraditional, yet absolutely delicious!

Whipped Hummus & Honey

garbanzo beans

cannellini beans

lemon juice

tsp za’atar (make sure it does not have salt)

extra virgin olive oil

salt

chives

Herbs

honey

Start off by washing your beans in cool water and strain any excess water and until the bubbles no longer appear. If you are able to cook your beans from scratch with seasonings prior that&#039;s wonderful, however canned beans will work just fine to speed the up the cooking process.

Next, using your food processer blend all of your ingredients except your herbs, oil, and honey. If you have a vitamix or a high speed blender, this can work as well.

Once creamy, add in oil and process until desired texture.

When ready to serve, plate the hummus in one area of your plate with a larger spoon and smooth it into a circular motion to create a swirl. Add honey as desired and top with chives, herbs, and za&#039;atar! Serve with veggies, warm pita, toasted bread, or chips.

This flavourful lamb keema curry is packed with spices and we've added peas for a vibrant twist. Serve with poppadums, chutney and cooling yogurt

Lamb keema curry

garlic cloves, chopped

ginger, grated

green chillies

tbsp oil

lamb mince

tbsp garam masala

½ a can chopped tomatoes (freeze the rest), tomatoes

tbsp natural yogurt

frozen peas peas

small bunch coriander, chopped

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Serve this budget-friendly baked gnocchi with tomatoes, mozzarella, capers and olives for a delicious midweek family meal when you're short on time

Puttanesca baked gnocchi

cherry tomatoes

onion, finely chopped

tsp chilli flakes

tbsp capers, drained

black pitted Kalamata olives, roughly chopped

anchovy

sugar

shop-bought gnocchi

Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.

Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins or until the mozzarella is molten and gooey.

This kiddie favorite dish combines the rich flavor of beef, vegetable aromatics and the creamy tomato sauce, topped with a generous amounts of cheese.

Baked Macaroni Recipe

pc onion, chopped

garlic, chopped

1⁄2 kg. lean ground beef

pc Knorr Beef Broth Cube, mashed

tbsp liver spread

kg store-bought spaghetti sauce

cheddar cheese

all purpose cream

½ kg macaroni, cooked al dente

black pepper,

mozzarella cheese, grated

Get your pan nice and hot over medium high heat. Pour some oil and throw in the onion and garlic. Add ground beef, cook until color changes before dropping the Knorr Beef Broth Cube. Once beef is cooked, add liver spread.

Pour the spaghetti sauce and bring to a boil. Reduce heat to a simmer until the sauce is thick.

You may now add the cheese at this point and simmer until the cheese melts and stir in the all-purpose cream for that creamy goodness.

Toss in the cooked macaroni, mix well with the sauce and just adjust the seasonings if necessary.

Transfer the pasta into a baking dish, top with grated mozzarella and bake in an oven or oven toaster until the cheese melts.

This classic <a href="https://www.recipedia.com/en-ph/articles/diet-healthy-lifestyle/diet-nutrition/healthy-filipino-merienda/">merienda</a> dish will make your family crave for it more often once they try it! Be the hero of your home with this recipe for it sure is a winner!

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Top high-fibre porridge oats with creamy Greek yogurt and healthy blueberries – buy frozen to help cut the cost of this filling breakfast

Porridge with blueberry compote

tbsp porridge oats

tub 0% fat Greek-style yogurt

blueberries

tsp honey (optional)

Put the oats in a non-stick pan with 400ml water and cook over the heat, stirring occasionally for about 2 minutes until thickened. Remove from the heat and add a third of the yogurt.

Meanwhile, tip the blueberries into a pan with 1 tbsp water and the honey if using and gently poach until the blueberries have thawed and they are tender, but still holding their shape.

Spoon the porridge into bowls, top with the remaining yogurt and spoon over the blueberries.

Top 13 budget recipe recipes from across the web

The most viewed budget recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Leek, butter bean & crispy chorizo ...

Spicy avocado wraps

Lamb and chickpea pilaf

Spicy chicken & avocado wraps

Stir-fried chicken with broccoli & ...

Chipotle sweet potato & black bean ...

How to Make Homemade Neufchatel Che...

Thai Lemongrass Soup

Whipped Hummus & Honey

Lamb keema curry

Puttanesca baked gnocchi

Baked Macaroni Recipe

Porridge with blueberry compote

Top 13 budget recipe recipes from across the web

The most viewed budget recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leek, butter bean & crispy chorizo ...

Spicy avocado wraps

Lamb and chickpea pilaf

Spicy chicken & avocado wraps

Stir-fried chicken with broccoli & ...

Chipotle sweet potato & black bean ...

How to Make Homemade Neufchatel Che...

Thai Lemongrass Soup

Whipped Hummus & Honey

Lamb keema curry

Puttanesca baked gnocchi

Baked Macaroni Recipe

Porridge with blueberry compote

The most viewed budget recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine