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Cheap You won’t be going hungry with these hearty recipes – they’re all under £1 a serving and tasty too!

EATS

Food Ed’s tip It’s also a great way to use up any veg in the fridge, just keep quantities roughly the same. Carrots, potatoes and aubergine all work well.

Vegetable jalfrezi

A nutritious meat-free curry, delicious served with rice or naan bread and a dollop of mango chutney

COST PER SERVING 38p

SERVES 8 PREP 20 MINS COOK 40 MINS

1tbsp sunfl ower oil 1 red onion, chopped 2 garlic cloves, crushed 1cm piece root ginger, grated 1-2 chillies, deseeded and chopped 450g jalfrezi cooking sauce 400g can chopped tomatoes

✱ 650g butternut squash, chopped ✱ 1 caulifl ower, broken into fl orets ✱ 200g frozen peas ✱ A few fresh coriander leaves (optional)

2 Tip in butternut squash and caulifl ower, season and stir well to mix. Bring to the boil, then reduce the heat, cover and simmer for 30 mins, stirring occasionally, until vegetables are tender. 3 Stir in the peas and cook for 2 mins. Scatter with coriander leaves, if using, and serve with rice or warmed naan bread. Per serving: 150 cals, 6g fat (2.5g sat fat), 17g carbs

Mince, bean and mash pie

A real fi ll-you-up dinner with canned beans and extra veg to stretch the meat further

COST PER SERVING 84p

SERVES 6 PREP 10 MINS COOK 1HR

✱ 400g lean minced beef ✱ 1 onion, chopped ✱ 400g can whole tomatoes ✱ 1tsp dried mixed herbs ✱ 1kg potatoes, cubed ✱ 1 large carrot, sliced ✱ 2 garlic cloves, peeled ✱ 1 leek (abut 250g), sliced and rinsed ✱ 100g kale or winter greens, shredded ✱ 400g can baked beans ✱ 5tbsp milk ✱ Knob of butter

1 Dry-fry the mince in a large frying pan, breaking it up with a spoon, until browned. Add the onion and continue to cook for 10 mins. Drain off the fat. 2 Stir in the tomatoes, herbs and 300ml boiling water from the kettle. Bring to the boil and simmer, uncovered, for 20 mins. 3 At the same time, cook the potatoes and carrot with the garlic in a pan of boiling water, steaming the leek and kale over the top, until tender. Alternatively, cook the leek and kale in a separate pan until tender. 4 Heat the oven to 200C/Gas 6. Stir in the baked beans into the mince mixture and tip it into a 2ltr ovenproof dish. Spoon the leek and kale over the top. Drain the potatoes, carrot and garlic, return to the pan and mash with the milk and butter. Season and spoon it over the greens, roughing it up with a fork. Stand the dish on a baking sheet and bake for 20-25mins until bubbling and hot. Per serving: 341 cals, 9g fat (4g sat fat), 42g carbs

Food Ed’s tip Switch the canned tomatoes for a jar of tomato pasta sauce –Asda sells a 500g Tomato & Garlic Pasta Sauce for just 59p. Food Ed’s tip A versatile dish you can easily adapt to make vegetarian using veggie mince, and vegan with plant-based milk.

Recipes

Pasta Niçoise

The colourful and traditional Niçoise salad gets a winter makeover with this fl avour-packed pasta dish

COST PER SERVING 98p

SERVES 2 PREP 10 MINS COOK 10 MINS

✱ 150g penne pasta ✱ 75g green beans, halved ✱ 2tbsp olive oil ✱ 1 onion, chopped ✱ 1 garlic clove, crushed ✱ 400g can chopped tomatoes ✱ 200g can tuna in brine, drained and fl aked into chunks ✱ 50g cherry tomatoes, halved ✱ 2tbsp black olives 1 Cook the penne in a large pan of boiling salted water for 10 mins, until tender, adding the green beans for the fi nal 5 mins. 2 At the same time, heat the olive oil in a large pan, add the onion and cook for 5 mins to soften. Add the garlic and canned tomatoes and simmer for 5 mins. 3 Drain the penne and beans and add to the tomato sauce with the tuna, cherry tomatoes and black olives. Heat through, season and serve. Per serving: 554 cals, 16g fat (2.5g sat fat), 66g carbs