cheap recipes

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Masala Meatball Curry

garlic

red chilli, deseeded

white bread

pack mintleaves, reserving some to serve

lamb mince

egg, lightly beaten

vegetable oil

onion,

tbsp masala curry paste

can chopped tomato

lamb stock

baby spinachleaves

basmati riceand cucumber & mint raita, to serve (optional)

Masala meatball curry

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.

Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.

Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.

Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Creamy tomato risotto

vegetable stock

butter

olive oil

onion,finely chopped

garlic cloves,finely chopped

rosemarysprig, finely chopped

risotto rice

cherry tomato,halved

basil,roughly

Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

This recipe is great for using up leftovers. Feel free to bung anything in - it's always delicious

Whip-round-the-fridge rice

basmati rice

tbsp oil

onion, finely chopped, and 2 garlic cloves, crushed

frozen peas

leftover cooked chicken, shredded

soy sauce

Boil a pan of water, then add the rice. Cook for 8-10 mins until cooked but still firm.

Meanwhile, heat the oil in a pan. Fry the bacon pieces until crisp and tip onto a plate. Add the onion and garlic and fry until soft. Drain the rice then add to the pan with the crispy bacon, butter, frozen peas and chicken. Heat through, stirring all the time until piping hot. Stir in the chopped tomatoes, soy sauce and seasoning, if it needs it, to finish.

Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat

Creamy veggie korma

onion, finely chopped

cardamom pods, bashed

tsp each ground cumin and coriander

½ tsp ground turmeric

green chilli, deseeded (if desired) and finely chopped

garlic clove, crushed

ginger,

mixed vegetable,

yogurt

tbsp ground almonds (optional)

chicken breast per portion

toasted flaked almonds, chopped coriander, basmati rice or naan bread

Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.

Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Bubble & squeak should be on everyone's radar come Christmas time – it's a great way of using up leftover mash, sprouts and cabbage

Bubble & squeak

tbsp duck fat, goose fat or butter

rashers of streaky bacon, chopped

onion, finely sliced

garlic clove, chopped

Brussels sprouts, sliced,

cold leftover mashed potato, potatoes

Melt 1 tbsp duck fat, goose fat or butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick pan</a>, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.

Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.

Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.

Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.

A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil

Sichuan-style pork & green bean stir-fry

green bean

½ tbsp sunflower oil

pork mince

tsp dark soy sauce

tsp rice wine

tsp caster sugar

Sichuan pepper

red chilli

ginger

spring onions

tsp sesame oil

Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.

In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.

Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince – stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Big-batch bolognese

bacon rashers, chopped

onions, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, crushed

herbs

bay leaves

mushrooms, sliced

beef pork mince)

tomatoes

tomato purée

glass red wine (optional)

tbsp red wine vinegar

tbsp sugar

Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.

If you want to make this in a slow cooker, visit our <a href="https://www.bbcgoodfood.com/recipes/slow-cooker-spaghetti-bolognese">slow cooker bolognese recipe</a>.

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.

Chicken tikka masala

onions, roughly chopped

tbsp chicken tikka masala paste (use shop-bought

boneless, skinless chicken breasts,

mango chutney

milliliters double cream

milliliters natural yogurt

coriander

Heat the vegetable oil and butter in a large, lidded <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">set aside</a> whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney

Red lentil & squash dhal

sunflower oil

garlic clove, finely chopped

tsp coriander

tsp cumin

tsp turmeric

cayenne pepper

butternut squash,

chicken stock

red lentil

coriander,

Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.

Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Corned beef hash

potato,

onion, roughly chopped

can corned beef,

Worcestershire sauce

beans

Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.

Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Lentil ragu

bag dried red lentils

oregano and thyme

spaghetti

Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – splash in water if you need. Season.

If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Sticky Chinese five-spice chicken traybake

chicken thighs, skin

hoisin sauce

tbsp clear honey

½ tsp Chinese five-spice powder

thumb-sized knob of ginger, grated

garlic cloves, grated

spring onions, chopped

cashew nuts, toasted

brown rice, to serve

Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat – you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.

Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

This collection of budget friendly Cheap Dinner Ideas will give you plenty of thrifty meal options. In a hurry? Try this chicken ramen stir fry:

The 35 BEST Ways to Cook Cheap Dinner

chicken breast

ramen noodles (minus flavoring packets)

onion

red bell pepper

green bell pepper

6-7 mushrooms

baby carrots

scallions

Tbsp chopped ginger

Tbsp cooking oil

Tbsp Hoisin sauce

Tbsp oyster sauce

Tbsp sweet chili sauce

water

First get everything prepped. Finely chop ginger and...

First get everything prepped. Finely chop ginger and garlic, slice mushrooms onions and peppers, matchstick carrots. Cut scallions into one inch slices and keep green and white portions separate. Also, mix all of your sauce ingredients, soy, Hoising, oyster and sweet chili together in a bowl. First butterfly chicken breast, then cut into thin strips.

Get wok or large skillet hot over high...

Get wok or large skillet hot over high heat. Once it is sizzling hot, add oil, chopped onions and white portions of scallions. Sauté one minute, then add chicken. Stirring frequently, cook until pink color has left chicken, 3-4 minutes.

Add ginger and garlic, toss together about one...

Add ginger and garlic, toss together about one minute. Then add carrot, peppers and mushrooms. Stir fry 3-4 minutes. Add sauces, mix well.

Make well by moving stir fry ingredients to...

Make well by moving stir fry ingredients to the perimeter of the wok. Add water to well. Let heat about a minute, it should start simmering.

Top 22 cheap recipes recipes from across the web

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Top 22 cheap recipes recipes from across the web

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

Top Tags

Masala Meatball Curry

Creamy tomato risotto

Whip-round-the-fridge rice

Creamy veggie korma

Bubble & squeak

Sichuan-style pork & green bean sti...

Big-batch bolognese

Chicken tikka masala

Red lentil & squash dhal

Corned beef hash

Lentil ragu

Sticky Chinese five-spice chicken t...

The 35 BEST Ways to Cook Cheap Dinn...

Peppered mackerel fishcakes

Quick pitta pizzas

Pork meatballs in red pepper sauce

Sweet potato & spinach bake

Minced beef cobbler

Mushroom bolognese

One Skillet Salmon with Lemon Orzo

One-pot roast pork chops with fenne...

Crispy Sesame Beef Noodle Bowls

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