cheap eats

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Mushroom stroganoff

olive oil

onion,finely chopped

paprika

garlic cloves,crushed

mixed mushrooms,chopped

stock

Worcestershire sauce,or vegetarian alternative

tbsp half-fat soured cream

parsley,roughly

pouch cooked wild rice

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and soften the onion for about 5 mins.

Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

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

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.

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

garlic

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

A one pot rice dish is a fab way to use up leftovers - this one combines healthy veg and turkey, topped with fried egg

Korean rice pot

500 milliliters/ 18 fl oz hot chicken stock

long grain rice

300 grams/ 11 ounces cooked turkey

baby spinach

carrots

sesame oil

sesame seed

vegetable oil

eggs

tbsp thick chilli sauce

Pour the chicken stock into a large pan and bring to the boil. Add the rice and turkey, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.

Meanwhile, put the spinach in a colander and pour over a kettle of hot water to lightly wilt. Keep the spinach and carrots separate, but dress both with the sesame oil and seeds.

Cover the cooked rice with a lid and leave to sit for a couple of mins. Meanwhile, heat vegetable oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.

Spoon the rice into large bowls and arrange the spinach and carrots on top. Finish each with a fried egg and a dollop of chilli sauce. Serve immediately.

This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang

Leftover turkey casserole

onions, finely chopped

apple,

tsp dried sage, or 5 sage leaves, chopped

tbsp plain flour

tbsp wholegrain mustard

tbsp runny honey

leftover turkey, shredded

leftover roasted vegetables

Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.

Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

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

Peppered mackerel fishcakes

cold mashed potato

spring onions

horseradish sauce

breadcrumbs

sunflower oil

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 Italian-style casserole will warm you up, and it's great value too

Rosemary chicken with tomato sauce

boneless, skinless chicken thighs

rosemary sprig, leaves

red onion,

garlic cloves, sliced

anchovy fillets, chopped

can chopped tomatoes

tbsp capers, drained

milliliters red wine (optional)

Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.

In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

One-pot roast pork chops with fennel & potatoes

potatoes

fennel bulb

red pepper

thyme

tbsp sundried tomato paste

pork loin chops

Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.

Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Treat yourself to a homemade TV dinner of sticky sausages topped with fried onions

Maple-glazed hot dogs with mustardy onions

pork sausages

onions

tsp yellow or black mustard seeds

maple syrup

part-baked mini baguettes (or

Dijon mustard

sugar

tsp wine or cider vinegar

Heat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.

Remove the sausages and brush with maple syrup. Pop the baguettes onto the same baking tray. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the baguettes open across the top and put 2 sausages into each. Spoon over the mustardy onions and serve.

Top 9 cheap eats recipes from across the web

The most viewed cheap eats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mushroom stroganoff

Indian butternut squash curry

Honey, mustard & crème fraîche bake...

Korean rice pot

Leftover turkey casserole

Peppered mackerel fishcakes

Rosemary chicken with tomato sauce

One-pot roast pork chops with fenne...

Maple-glazed hot dogs with mustardy...

Top 9 cheap eats recipes from across the web

The most viewed cheap eats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom stroganoff

Indian butternut squash curry

Honey, mustard & crème fraîche bake...

Korean rice pot

Leftover turkey casserole

Peppered mackerel fishcakes

Rosemary chicken with tomato sauce

One-pot roast pork chops with fenne...

Maple-glazed hot dogs with mustardy...

The most viewed cheap eats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine