Innholdsfortegnelse for Money saving meals i Good Food

High food and energy costs mean that many of us are having to think extra-carefully about how to get the most out of our budgets. To help with this challenge, the team behind Good Food has created Money-Saving Meals, bringing together knowledge and ideas on how to help everyone eat well on a budget. As well as more than 110 value-packed recipes to help you plan your food shopping, Money-Saving Meals also explores the best energy-efficient cooking methods, such as air-frying and microwaving, as well as providing you with all the inspiration you need to use up everything in your fridge and cupboards to minimise food waste. Great food needn’t cost the earth. Easy crêpes Use this easy crêpe mix to make sweet or savoury pancakes. There’s enough batter for a…

Red pepper & anchovy spaghetti My dad first got me to like anchovies by combining them with red peppers in a sauce. The sweetness of the peppers complements the umami anchovies really well. Using jarred ones saves so much time, too. SERVES 2 PREP 2 mins COOK 9 mins EASY 300g spaghetti3 tbsp olive oil, plus extra for drizzling4 garlic cloves, sliced8 anchovies1 tsp chilli flakes300g jar roasted red peppers, drained and sliced1 tbsp tomato puréehandful of basil, finely sliced 1 Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan over a medium heat. Cook for about 1 min,…

YOUR SHOPPING LIST FRUIT & VEGETABLES 2½ small garlic cloves300g salad leaves265g cauliflower florets1 lime1 lemon2 onions120g baby spinach100g mangetout thumb-sized piece of ginger250g baby corn150g baby mushrooms FRESH HERBS ½ small pack of parsley½ small bunch of coriander STORECUPBOARD 1 tbsp each dried oregano, turmeric and curry powder2 tbsp smoked paprika½ tsp chilli flakes5 tbsp olive oil1 tbsp rapeseed oil1 tbsp vegetable oil2 flatbreads4 tbsp pickled red cabbage75g plain flour50ml hot sauce2 tsp honey250g cooked lentils150g tagliatelle150g basmati rice1 vegetable stock cube150g red lentils2 tbsp vegan mayonnaise DAIRY & CHILLED 200g low-fat natural yogurt200g low-fat crème fraîche15g parmesan65g paneer110g coconut yogurt100g tempeh FROZEN 100g frozen peas Vegan kebabs SERVES 2 PREP 10 mins COOK 6 mins EASY V 100g tempeh2 tbsp olive oil1 tbsp smoked paprika1 tbsp dried oregano2…

YOUR SHOPPING LIST VEGETABLES & CITRUS 3 onions2 red onions8 garlic cloves4 celery sticks6 mixed peppers400g carrots300g long-stemmed broccoli1 lemon2 limes200g baby corn200g cherry tomatoes½ small bunch of mint STORECUPBOARD 7 tbsp rapeseed oil1 tbsp chilli oil400g can chickpeas3 low-salt vegetable stock cubes2 tbsp tahini360g wholemeal linguine3 tbsp sriracha2 tbsp low-salt dark soy sauce300g cooked brown basmati rice300g pearl barley2 x 400g cans chopped tomatoes2 tbsp rose harissa400g mixed grain pouch1 tbsp honey50g pine nuts1 tbsp cornflour½ tsp chilli flakes1 tsp Sichuan peppercorns2 tsp paprika DAIRY 130g feta MEAT & FISH 280g raw king prawns300g thin-cut steak65g diced chorizo FROZEN 200g frozen peas Carrot & tahini soup SERVES 4 PREP 5 mins COOK 30 mins EASY V 2 tbsp rapeseed oil400g can chickpeas, drained and rinsed2 onions, chopped2 garlic cloves,…

Best value Drew & Cole, Pressure King Pro 5.7L, 12-in-1 digital cooker At under £90 this multi-cooker is great value for the versatility it offers, with settings to steam, sauté and stew, as well as presets for cooking soup, chilli and curry. We were impressed with its look and feel – the polished steel exterior and ceramic pot are of high quality, and it’s light enough to pick up and move easily. Available from Currys (£88.99), High Street TV (£89.99) Best for air-frying Ninja Foodi MAX, 15-in-1 SmartLid 7.5L multi-cooker Air-fryers have been one of the most popular appliances of the last year, and this multi-cooker includes functions to air-fry as well as grill, bake, steam, slow-cook and more. With a 7.5L capacity, it works well for large groups or…

White chocolate & cardamom tart with raspberry dust Round off a special meal with this stunning white chocolate dessert. Sprinkle it with freezedried raspberry dust at the end to make it showstopping. SERVES 6-8 PREP 30 mins plus 2 hrs infusing and 2 hrs 30 mins chilling COOK 1 hr MORE EFFORT V 15 cardamom pods300ml double cream, plus extra to serve375g block sweet shortcrust pastry200g white chocolate1 egg, at room temperature3 tbsp golden caster sugar2 tbsp freeze-dried raspberries150g raspberries, to serve 1 Crack the cardamom pods open by squashing them gently using a pestle and mortar or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan and heat gently over a low heat for 1-2 mins. Remove from the heat and…

Onions Caramelised onions keep well in the fridge and can be used in myriad ways, such as on hot dogs, in a quiche, or for gravy or mash. Find more of our ideas at bbcgoodfood.com/recipes/caramelised-onions. Collect the papery skins and ends along with any celery off-cuts, veg peels and herb stalks and keep in the freezer to make stock. Keep fresh onions cool and dry, away from potatoes, in a breathable bag, such as a cotton tote. Check out our collection of onion recipes at bbcgoodfood.com/recipes/onion-recipes. Lettuce Not just for salads, lettuce takes on a whole new flavour profile when grilled. This works well with whole heads, such as Little Gem or romaine. Cut into quarters, brush with oil and season. Place cut-side down on a griddle pan or barbecue…

No-carve decorating We love to reduce our food waste as much as possible, which is why we won’t be carving pumpkins this year. Instead, we’ll be painting them with black food colouring, which is safer and easier to do. Plus, you can create all kinds of patterns and designs. If you don’t have any black food colouring, you could use a marker – just make sure to peel and discard the skins that have marker ink on them. Love your gourds Other gourds are a great alternative, as they come in a huge variety of shapes and colours, and can be arranged in a beautiful autumnal display, or painted. While it’s not recommended to eat all gourds, they can be easily composted for your garden, as long as you use…

Honey Swirl it into dips, marinades or dressings for natural sweetness. Drizzle it over freshly baked cakes for a sticky glaze – it works well with carrot cake. Or mix into softened butter and spread over crumpets. Store in a cool, dark cupboard. Hot honey sauce Heat 1 tbsp vegetable oil in a pan and fry 2 chopped garlic cloves and 1 chopped red chilli until fragrant and lightly browned. Stir in a pinch of salt and 100ml honey. Take off the heat, add a splash of vinegar, then set aside to infuse for 1 hr. Drizzle over fried chicken or pizza. Hot sauce There are many different varieties of hot sauce, but you can easily make a delicious buffalo sauce for dousing over crispy wings with most (although a…

Air-fryer lemon drizzle cake SERVES 8-10 PREP 10 mins COOK 1 hr-1 hr 10 mins plus cooling and setting EASY V 250g butter, at room temperature250g caster sugar4 eggs250g self-raising flour3 lemons, zested and juiced100g icing sugar 1 Line a loaf tin with baking parchment. Put the butter, sugar, eggs, flour, two-thirds of the lemon zest and a pinch of salt in a bowl, then beat with an electric whisk for 4-5 mins, until pale and fluffy. 2 Heat the air-fryer to 160C. Spoon the cake mixture into the prepared tin, smoothing out the surface. Cook for 1 hr-1 hr 10 mins until a skewer inserted into the centre comes out clean (you can cover the surface with foil if it starts to get too dark). Leave to cool in…

1 Cool foods completely before you freeze them. Freezing food when hot will only increase the temperature of the freezer and could cause other foods to start defrosting. 2 Only refreeze food if you cook it in between. When food’s defrosted, bacteria multiplies quickly. If you freeze it again, the bacteria is more likely to reach harmful levels the second time. But, if you cook it first, the bacteria is killed off. 3 A full freezer is more economical to run, as the cold air doesn’t need to circulate as much and less power is needed. Fill gaps with half-filled water bottles or fill the freezer with everyday items you’ll use, such as sliced bread or frozen peas. 4 Make sure you wrap foods properly or put them in sealed containers, otherwise your food…

1 red kidney beans They’re not just for chilli con carne! These recipes open up a new range of possibilities for this kitchen staple Refried bean quesadillas SERVES 4 PREP 10 mins COOK 20 mins EASY V Heat 1 tbsp sunflower oil in a large frying pan over a medium heat. Cook 1 finely chopped onion and 2 finely chopped garlic cloves for 2 mins, until softened and beginning to brown. Add 1 tsp cumin seeds and cook for 1 min more. Tip in a 400g can kidney beans, 2 tsp smoked paprika and a splash of water. Mash the beans as they warm to make a rough purée. Season, then spread them over 4 flour tortillas and scatter over 100g grated cheddar or gruyère and a handful of coriander. Spoon…

Universal dressing Make a big batch of this at the weekend for use throughout the week. It stores well in the fridge. Finely chop 2 garlic cloves and tip into a jam jar. Pour in 90ml apple cider vinegar and 90ml olive oil, or use a mixture of oils (such as rapeseed, avocado or walnut) if you find the flavour of olive oil too strong. Mix in 1 tbsp Dijon mustard and 3 tbsp maple syrup. Season and shake well. Add a handful of chopped soft herbs if you have any that need using up, or use wholegrain mustard if you prefer. Will keep chilled for up to five days. Sesame & lime dressing With umami nuttiness, this dressing is excellent served with summer slaws instead of a mayo dressing,…

Peaches If you have an excess of ripe peaches, a shrub is the ideal thing to make. You can use a mixture of champagne and cider vinegar, or white balsamic and cider vinegar for this. Muddle the fruit, combine with the vinegar and leave for 1 hr. With stronger, fuller-flavoured berries like blackberries, you can use white malt or white wine vinegar. Mix with fizzy water and serve over ice, or turn into a cocktail with a dash of gin and some soda water. You can also roast peaches with a drizzle of honey and a few sprigs of thyme. They pair well with chipotle roast chicken, BBQ pork, or a pavlova. Mangoes If you have hard mangoes that won’t ripen, peel the flesh into strips and use instead of…

Fish pie for one Tip any leftover seafood chowder (bbcgoodfood.com/recipes/simple-seafood-chowder) into an individual pie dish and top with leftover mash or crushed boiled potatoes. Scatter with grated cheese and dot with softened butter, then bake at 200C/180C fan/gas 6 for 20 mins, until golden. Herby hog roast baps Carve any leftover roast pork (bbcgoodfood.com/recipes/roast-pork-fennel-rosemary) into thick slices and pan-fry in olive oil until golden. Stuff into soft baps with mustard and apple sauce. Stroganoff meatball pasta Fry mushrooms in butter until soft and golden, then stir through any leftover Swedish meatballs (bbcgoodfood.com/recipes/classic-swedish-meatballs). Toss through cooked tagliatelle plus enough pasta water to loosen, then scatter with chopped dill. Mocha chocolate truffles Tip leftover espresso chocolate sauce (bbcgoodfood.com/recipes/hot-chocolate-espresso-sauce) into a plastic container and chill until solid. Scoop into balls with a teaspoon,…

Pulled piri-piri chicken Take any leftover meat off the bone from our one-pan piri-piri chicken dinner (bbcgoodfood.com/recipes/one-pan-piri-piri-chicken-dinner), discarding the skin. Tip into a pan and add 100ml chicken stock. Simmer gently until the chicken can be shredded into the stock, then use it to stuff tacos, wraps or burger buns. Roast vegetable frittata Whisk 6 eggs with a handful of grated cheddar and set aside. Roughly chop any leftover roasted carrots with basil pesto (bbcgoodfood.com/recipes/roasted-carrots-with-basil-pesto) and any leftover roast potatoes. Put in an ovenproof frying pan, drizzle over 2 tsp olive oil and heat through over a medium heat. Heat the grill to high. Pour the eggs over the veg and cook for 5-10 mins, then grill for 5 mins more until golden. Easy seafood & chickpea pasta Add a…

Cheesy soda bread croutons Heat the oven to 220C/200C fan/gas 7. Rub 1 garlic clove over any leftover slices of cheese, oat & spring onion soda bread (bbcgoodfood.com/recipes/cheese-oat-spring-onion-soda-bread). Tear into small pieces and toss with 1 tbsp olive oil. Bake on a tray for 10 mins, until crisp. New potato & salmon hash Melt some butter in a frying pan and fry any leftover crushed new potatoes (bbcgoodfood.com/recipes/crushed-new-potatoes) in butter until crisp. Flake any leftover salmon and stir through the potatoes. Warm through and serve with poached eggs. Ham & cheese rarebit Mix 225g grated cheddar with 1 tbsp butter, 2 tsp Worcestershire sauce, 1 tsp mustard powder and 2 tsp flour in a saucepan. Season, then mix in 4 tbsp beer or milk. Set over a medium-low heat and…

START WITH Mince base MAKES 3 batches PREP 10 mins COOK 2 hrs 45 mins EASY ❄ 3 tbsp olive oil1 large onion, finely chopped3 garlic cloves, crushed1 large celery stick, finely sliced1 large carrot, finely chopped1.5kg beef mince (10% fat)3 tbsp tomato & vegetable purée600ml passata150ml milk 1 Heat 1 tbsp oil in a pan and fry the onion until it starts to soften, then add the garlic, celery and carrot. Cook until the veg is soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leaving any excess oil behind. 2 Add the mince to the veg, then stir in the tomato & vegetable purée and cook for 1 min. Stir in…

Balsamic steaks with peppercorn wedges SERVES 6 PREP 10 mins plus at least 1 hr marinating COOK 10-15 mins EASY ❄ 2 tbsp balsamic vinegar2 tsp concentrated liquid beef stock3 garlic cloves, finely grated1 tbsp wholegrain mustard1 tbsp honey2 tbsp olive oil, plus extra for brushing6 sirloin steaks, about 5cm thicksalad or peas, to serve For the wedges 1.5kg medium potatoes, such as King Edward, cut into wedges3 tbsp sunflower oil, plus extra for the baking sheets1 tbsp thyme leaves2 tsp green peppercorns, crushed 1 Mix together the vinegar, stock, garlic, mustard, honey and olive oil in a large, shallow bowl, then grind in some black pepper (but no salt). Add the steaks and turn to coat. Leave to marinate in the fridge for 1 hr, or preferably overnight. 2…

Fruit jams The sweet fruit in jam pairs well with savoury foods like pork chops. To make a glaze, mix a few tablespoons of blackcurrant jam with Dijon mustard and a good glug of cider or sherry vinegar. Once the pork chops are almost cooked through, add this mixture to the pan along with a knob of butter and cook, spooning the glaze over the pork, until glossy and reduced. Or, try thinning apricot jam with a splash of water – fry halloumi until golden, then spoon the apricot jam over and cook until reduced. Serve with salad or in a toastie. Strawberry & chocolatestuffed French toast Whisk 1 egg with a splash of milk. Spread 2 slices of bread with strawberry jam and chocolate  hazelnut spread, if you have it.…

Spicy sardine dip SERVES 4-6 PREP 10 mins NO COOK EASY Drain a 125g can sardines in chilli olive oil and tip the sardines into a bowl, reserving the oil. Remove the backbones if there are any and discard. Lightly mash the sardines using a fork. Mix in 100g crème fraîche, yogurt or soured cream, the zest of 1 lemon and a splash of the juice, 1 small finely chopped shallot, a small handful of finely chopped parsley and a pinch each of smoked paprika, cayenne pepper and onion granules. Season well and add more lemon juice, if needed. Drizzle over the reserved oil to serve. GOOD TO KNOW omega-3 gluten free PER SERVING (6) 151 kcals fat 15g saturates 6g carbs1g sugars0.5gfibre0.3gprotein4gsalt 0.2g Bean & feta dip SERVES 4-6…

Three ingredient cookies MAKES 18 PREP 10 mins plus 10 mins cooling COOK 12 mins EASY V Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Combine 150g caster sugar with 250g nut butter (we used peanut butter). Crack in 1 egg and whisk again until smooth and creamy. Roll into 18 balls and arrange on the prepared tray, well spaced apart. Using the back of a fork, press down twice on each cookie in a crisscross patern until flat and round. Sprinkle over any leftover chopped nuts, if you have them. Bake for 10-12 mins, until golden brown. Leave to cool on the tray for 10 mins before removing to a rack to cool completely. You could dip them in melted chocolate, if…

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