cheap cuts

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Raised pork pie

pork shoulder,minced

pork belly,half

smoked bacon,cubed

½ tsp ground mace

nutmeg

tbsp fresh chopped sage

tsp fresh chopped thyme

salt

tsp white pepper

plain flour

lard

water

egg,beaten

gelatine leaves

chicken stock

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-make-pork-pie">pork pie video</a> for techniques and tips.

Still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.

Three-hour pork belly

fennel seeds

tsp black peppercorns

garlic

olive oil

1.5-2kg/3lb 5 ounces-4lb 8 ounces piece boneless pork belly, skin scored

lemons

Toast 2 tbsp fennel seeds and 1 tsp black peppercorns in a dry <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> for a couple of mins. Pound them together in a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> with some flaked sea salt, the leaves from 1 small bunch of thyme and 3 garlic cloves to make a paste.

Mix with 2 tbsp olive oil and rub all over the flesh of a 1½ - 2kg piece of boneless pork belly. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and roast at 200C/180C fan/gas 6 for 30 mins.

After this time, squeeze 2 lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs.

Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling.

Allow to rest somewhere warm for 20 mins. <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Carve up</a> into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes (see 'goes well with').

This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd

Slow-roast shoulder of lamb with anchovy & rosemary

rosemary sprigs, leaves

capers

anchovy

lamb

red onions

small glass white wine

Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.

Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.

These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night

Buffalo wings with blue cheese dip

tbsp butter

tbsp hot sauce

tbsp white wine vinegar

grams/2lb chicken wings

¼ tsp celery salt (optional)

flour

sunflower oil

celery sticks, to serve

buttermilk

soured cream

blue cheese

¼ tsp sweet paprika

Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.

Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they’re all evenly coated.

Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn’t big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

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

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.

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Mexican-style chilli ribs

pork

tbsp cumin

tsp hot smoked paprika

tbsp coriander

tsp dried oregano

brown sugar

lime

tomato purée

tbsp dark soft brown sugar

tbsp red wine vinegar

chipotle paste

Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.

To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.

Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.

For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through – use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

By braising the meat first, then crisping it up quickly on the barbecue to finish, the meat stays really tender

Sticky belly pork

pork belly

tbsp light muscovado sugar

tbsp treacle

onion

oregano

tsp crushed dried chillies

cinnamon

allspice

Heat oven to 150C/130C fan/gas 2, then sit the pork belly in a deep roasting dish. Mix the remaining ingredients with 1 tsp salt, then rub all over the pork. Cover, roast for 3 hrs, then uncover, slice the pork into 16 short, fat chops. Spoon over the sauce from the dish, then roast, uncovered, for another hour, turning the strips halfway. Cool, cover, then chill for up to 24 hours.

About 15 mins before you are ready to barbecue, pop the pork into a low oven to melt the sauce making sure the strips are nicely coated in it. Barbecue, skin-side down first, to crisp up, then cook for just a few mins, turning, until heated through and the sauce is sticky.

A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Liver & bacon with onion gravy

rashers smoked streaky bacon

tbsp plain flour, seasoned

sage (optional)

lamb's livers (about 400 grams/14 ounces)

onion, thinly sliced

beef stock

tbsp ketchup

Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.

Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

Cook this offcut of pork in a Spanish-inspired sauce of sweet sherry, cumin, paprika, parsley and almonds- it's a great addition to a tapas spread

Sherry-braised pork cheeks

pork cheeks, excess fat

tbsp flour

½ tsp ground cumin

tsp sweet smoked paprika

milliliters medium dry sherry

flat-leaf parsley, leaves picked

almond

Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 – 15 minutes until softened and lighty coloured. Remove and set aside.

Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.

Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.

Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.

Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation

Goat curry

onion,

ginger, chopped

vegetable oil

scotch bonnet chillies, chopped

curry leaves

thyme

tbsp mild curry powder

mutton

can chopped tomato

300 milliliters lamb or beef stock

kidney beans

lemon

coriander,

(Jamaican

Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.

Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.

Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Beef & vegetable casserole

celery sticks, thickly sliced

onion, chopped

bay leaves

butter

tbsp plain flour

Worcestershire sauce

beef stock cubes,

stewing beef (featherblade

Heat oven to 160C/140C fan/gas 3 and put the kettle on.

Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.

Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.

Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.

Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.

Garnish with the picked leaves of the remaining thyme sprig.

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Slow-braised pork shoulder with cider & parsnips

pork shoulder

onions

celery sticks, roughly chopped

parsnips

cider

parsley

potato and greens

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.

Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

A thrifty, speedy supper for two – allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce

Chicken liver & chorizo open sandwich

shallot

chorizo

bread

chicken liver

dry sherry (Fino works well)

tbsp double cream

Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.

Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.

Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.

Top 15 cheap cuts recipes from across the web

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

Top Tags

Raised pork pie

Three-hour pork belly

Slow-roast shoulder of lamb with an...

Buffalo wings with blue cheese dip

Crispy Mongolian lamb

Mexican-style chilli ribs

Sticky belly pork

Liver & bacon with onion gravy

Sherry-braised pork cheeks

Goat curry

Beef & vegetable casserole

Slow-braised pork shoulder with cid...

Chicken liver & chorizo open sandwi...

Southern fried chicken

Crisp cider-braised pork belly

Top 15 cheap cuts recipes from across the web

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

Top Tags

Raised pork pie

Three-hour pork belly

Slow-roast shoulder of lamb with an...

Buffalo wings with blue cheese dip

Crispy Mongolian lamb

Mexican-style chilli ribs

Sticky belly pork

Liver & bacon with onion gravy

Sherry-braised pork cheeks

Goat curry

Beef & vegetable casserole

Slow-braised pork shoulder with cid...

Chicken liver & chorizo open sandwi...

Southern fried chicken

Crisp cider-braised pork belly

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