budget recipes

This simple version of the traditional dessert uses just five ingredients, with porridge oats for extra crunch

Caramel apple crumble

eating apples, peeled,

tbsp Carnation caramelcream (this comes

plain flour

porridge oat

cold butter, diced

Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Indian butternut squash curry

brown basmati rice

olive oil

butternut squash, diced

red onion, diced

tbsp mild curry paste

vegetable stock

tomatoes,

chickpeas,

tbsp fat-free Greek yogurt

coriander,

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

These Beef and Vegetable Rissoles are a great budget family meal and can be modified to suit all tastes! Both regular and Thermomix instructions included.

Easy Beef and Vegetable Rissoles Recipe

beef mince

carrot

zucchini

brown onion

garlic (crushed)

tsp worcestershire sauce

soy sauce

tomato

Grate the carrot, zucchini and brown onion and place into a large bowl

Crush the garlic cloves and add to the bowl.

Add the remaining ingredietns and using either your hands or a large metal spoon, break up the mince and mix together until combined.

Scoop up approximately 1/4 cup of mince mixture and roll into balls. Place onto a plate and repeat until all of the mixture has been used. Place the plate with the rissoles into the fridge for 30 minutes to chill.

Place the rissoles in a large non stick frying pan over a medium heat. Press down each pattie slightly and cook for approximately 3 - 4 minutes on each side or until cooked through.

Place the onion and garlic into your Thermomix bowl and blitz for 3 seconds, speed 6 to grate.

Add the zucchini and carrot pieces and blitz for 4 seconds, speed 5 to grate. If there are still large pieces remaining, blitz for a further 3 seconds, speed 5 until finely grated.

Scrape down the sides of the bowl and add remaining ingredients to your Thermomix bowl and mix for 10 seconds, speed 5 to combine. Use your spatula to push the mince down towards the blades if needed.

Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 or until the mixture is well combined.

Thermomix Instructions

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

breadcrumb

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

This weeknight, budget-friendly pasta dish with fresh tomatoes and salty, nutty pecorino will be a dinnertime hit!

Spaghetti with Pecorino and Fresh Tomatoes

tomatoes

(100 g) fresh bread, cubed

garlic clove, chopped

lb (450 g) spaghetti

(70 g) Pecorino cheese,

oregano

¼ tsp red pepper flakes

(10 g) basil leaves

On a work surface, dice 1 of the tomatoes. Set aside in a bowl. Grate the remaining tomatoes into a large bowl. Compost any skin that does not get grated.

In a small food processor, pulse the bread until the texture of fine breadcrumbs.

In a skillet over medium-high heat, brown the garlic in half of the oil for a few seconds. Add the bread and cook for 5 minutes or until golden. Season with salt and pepper. Let cool.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the cooking water. Drain the pasta.

Add the cheese, egg yolks, oregano and red pepper flakes to the bowl of grated tomatoes. Season with salt and pepper. Whisk in the hot pasta cooking water.

Off the heat, return the pasta to the pot. Add the Pecorino sauce, diced tomato and remaining oil. Toss to coat the pasta in the sauce. Cook over low heat to thicken the sauce, if necessary.

Serve the pasta in shallow bowls. Garnish with the garlic breadcrumbs, basil and Pecorino.

delicious pasta ! this taste like childood Thank yuo Ricky :)

https://cdn.jwplayer.com/v2/media/1efLAsFj

Simple Steps for Perfect Pasta

Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two

Crispy Mongolian lamb

breast of lamb

ginger

garlic

tbsp dark soy sauce

tbsp Chinese five-spice powder

Shaohsing rice wine

tbsp soft light brown sugar

lettuce

spring onions

cucumber

Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.

When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.

Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

This Mildly spiced lamb dhal with lamb koftas makes a wonderfully cheap and filling supper.

Lentil and tomato dhal with lamb koftas

sunflower oil

onion, chopped

garlic clove, finely chopped

ginger,

turmeric

red lentils,

can of chopped tomatoes

tbsp garam masala

salt

baby spinach, washed

For the koftas

onion,

garlic clove, crushed

curry powder

lean lamb mince

Mix all the kofta ingredients in a bowl. Mould tablespoonfuls around the end of 12 metal or wooden skewers (if using wooden skewers, soak in water for 20 minutes). Chill for 30 minutes to firm up.

Meanwhile, heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until soft. Stir in the garlic and ginger and cook for 1 minute. Add the turmeric and lentils and stir well. Pour in half the stock, bring to the boil, then simmer for 5 minutes. Stir in the can of chopped tomatoes, add the remaining stock, cover and simmer for 10 minutes, until the lentils are tender.

Meanwhile, heat a griddle pan and cook the koftas for 8-10 minutes, turning, until cooked. Keep warm.

Add the garam masala, salt and spinach to the dhal and stir until the spinach wilts. Serve with the koftas and some mango chutney.

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Hearty lamb & barley soup

lamb

onion

pearl barley

mixed root

Worcestershire sauce

¾ 1 litre lamb stock

thyme

green bean (frozen are fine), finely chopped

Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.

When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Golden syrup dumplings are an indulgent Australian speciality - perfect served with custard

Golden syrup dumplings

butter

soft brown sugar

golden syrup

milk

self-raising flour

In a large, wide pan pour in 450ml water, half the butter, sugar and golden syrup and bring to the boil. Turn it down immediately so it is just simmering.

Warm the milk just a little. Meanwhile, in a food processor pulse the flour and the rest of the butter until it resembles breadcrumbs. Add 2 tbsp golden syrup and the warmed milk and whizz until it comes together.

Bring the liquid back to the boil and drop in dessertspoon-size pieces of the dough, turn the heat down to a simmer again and gently cook for 10 mins, turning gently a few times. You may need to do it in two batches so they don’t all stick together – just scoop out the first lot with a little of the syrup into a baking dish, cover with foil and keep warm in a low oven while you finish the rest.

This cheap and simple chicken one-pot makes for a fuss-free dinner

Honey, mustard & crème fraîche baked chicken

tbsp crème fraîche

tbsp grainy mustard

chicken stock

chicken drumsticks and thighs

baby potatoes

green beans

tbsp clear honey

tarragon

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.

Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Combine roasted vegetables with chickpeas and feta cheese in this Greek-inspired salad which provides an impressive 4 of your 5-a-day

Minty roast veg & hummus salad

parsnips

carrots

tsp cumin seeds

chickpeas

vegetable oil

pack cooked beetroot (not

pot hummus

tbsp white wine vinegar

mint, leaves picked

block Greek-style salad cheese

Heat oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.

Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 mins. Spread the hummus thinly over a large platter, or divide between 4 dinner plates. When the veg is ready, drizzle with the vinegar and toss together in the tin. Tip the roasted vegetables on top of the hummus, scatter over the mint and cheese, drizzle with any juices from the tin and serve.

This budget-friendly supper combines two favourites in one dish. Top your jacket spuds with cheese, tomato, pepperoni and basil

Pizza baked potato

potatoes

red onion

pack sliced pepperoni, torn

can chopped tomato

basil leaves

grated mozzarella

Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.

While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

This warming crowd-pleaser is full of flavour and goodness. Use just one type of bean if you don't have two, and substituting cider with extra stock will also work well

Somerset stew with cheddar & parsley mash

tbsp oil

onion, finely chopped

carrot,

leek, chopped

tomato purée

can butter bean, drained

can flageolet bean,

dry cider, stock

few sprigs thyme, leaves only

cheddar & parsley mash (see tip below)

sausages

olive oil per portion

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

Use up leftover mash to create a comforting, good-value family meal

Peppered mackerel fishcakes

cold mashed potato

horseradish sauce

tbsp plain flour

breadcrumbs

salad and lemon wedges,

In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

This lemon and rosemary drizzle cake recipe has a lovely balance of citrus and herby flavours

Top 28 budget recipes recipes from across the web

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

Top Tags

Caramel apple crumble

Indian butternut squash curry

Easy Beef and Vegetable Rissoles Re...

Mexican bean burgers with lime yogu...

Spaghetti with Pecorino and Fresh T...

Crispy Mongolian lamb

Lentil and tomato dhal with lamb ko...

Hearty lamb & barley soup

Golden syrup dumplings

Honey, mustard & crème fraîche bake...

Minty roast veg & hummus salad

Pizza baked potato

Somerset stew with cheddar & parsle...

Peppered mackerel fishcakes

Rosemary drizzle cake | Asda Good L...

Spicy chicken with rice & beans

Bread-in-a-bag | Asda Good Living

Apricot and hazelnut meringue | Asd...

Vegetarian quesadillas

$5 spinach and ricotta pasta recipe

Vegetable soup with pasta recipe

Simple shepherd's pie recipe

Simple Chicken Fried Rice Recipe

Minced beef cobbler

The BEST Easy Slow Cooker Chilli Co...

One-pot roast pork chops with fenne...

Spicy vegetable egg fried rice

Kipper fish cakes with watercress m...

Top 28 budget recipes recipes from across the web

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

Top Tags

Caramel apple crumble

Indian butternut squash curry

Easy Beef and Vegetable Rissoles Re...

Mexican bean burgers with lime yogu...

Spaghetti with Pecorino and Fresh T...

Crispy Mongolian lamb

Lentil and tomato dhal with lamb ko...

Hearty lamb & barley soup

Golden syrup dumplings

Honey, mustard & crème fraîche bake...

Minty roast veg & hummus salad

Pizza baked potato

Somerset stew with cheddar & parsle...

Peppered mackerel fishcakes

Rosemary drizzle cake | Asda Good L...

Spicy chicken with rice & beans

Bread-in-a-bag | Asda Good Living

Apricot and hazelnut meringue | Asd...

Vegetarian quesadillas

$5 spinach and ricotta pasta recipe

Vegetable soup with pasta recipe

Simple shepherd's pie recipe

Simple Chicken Fried Rice Recipe

Minced beef cobbler

The BEST Easy Slow Cooker Chilli Co...

One-pot roast pork chops with fenne...

Spicy vegetable egg fried rice

Kipper fish cakes with watercress m...

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