Decorative header image reading 'See our favourite tasty and affordable recipes.'

See our favourite tasty and affordable recipes:

Save yourself time and money with these tasty, affordable recipes that're both quick and easy to make.

We'll continue to grow this page over time with more recipes for soups (and other types of food)- which can be made at a low cost and are warming.

Soups:

Soups are quick and easy to make and are also very good value for money. They are great on a cold day, or all year round. You can even double the quantities of any of these soups and freeze in portions for later.

Other dishes:

These dishes are also excellent choices if you're after ideas for low-cost, warming meals.

Desserts and sweet treats (coming soon):

Forget expensive, pre-made desserts; these sweet treats are not only delicious, but made with a perfect blend of low-cost ingredients.

Header image reading 'Mexican bean and tomato soup'.

Mexican bean and tomato soup

Raid the store cupboard to make this speedy soup, which is fired up with the flavour of chilli flakes.

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

  • 2 tsp vegetable oil
  • 1 garlic clove crushed
  • 1 small onion chopped
  • ¼ tsp chilli powder
  • 1 can chopped tomatoes
  • 850ml reduced salt vegetable or chicken stock
  • 1 tbsp tomato puree
  • 1 can mixed beans
  • 1 can sweetcorn
  • 1 tbsp fresh coriander
  • 1 pinch ground black pepper

Method:

1. Heat the oil in a large saucepan and gently cook the garlic and onion for about 3 minutes, until softened.

2. Add the chilli flakes or powder and the tomatoes and bring to the boil.

3. Pour in the stock and add the tomato puree, mixed beans and sweetcorn (drained if tinned). Heat and simmer, uncovered, for 15-20 minutes.

4. Add the coriander or parsley and season with some pepper. Ladle into warm bowls and serve at once with a slice of wholemeal bread.

Tip 1: If you’re not too keen on chilli, use 1 tsp of mixed dried herbs instead.

Tip 2: This warming soup can be poured into a widenecked flask to take to school or work for lunch.

Credit: This recipe has been taken from the Change4Life ‘Supermeals for under a fiver’ cookbook.

Header image reading 'Spiced chicken and vegetable soup'.

Spiced chicken and vegetable soup

This soup is packed with vegetables and has a spicy kick - and another time you can try following our tip for an easy Mediterranean version.

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:

  • 2 tsp vegetable oil
  • 1 medium onion chopped
  • 1 garlic clove crushed
  • 2 carrots chopped
  • 250g swede or turnip chopped
  • 1 apple peeled, cored and chopped
  • 1 tbsp curry powder
  • ½ tsp cumin seeds (optional)
  • 1 litre reduced salt vegetable or chicken stock
  • 400g chopped tomatoes
  • 200g cooked chicken chopped (skin removed)
  • 50g frozen peas
  • 4 tbsp low-fat natural yoghurt
  • 1 pinch fresh mint (to garnish, optional)
  • 4 wholemeal rolls to serve

Method:

1. Heat the vegetable oil in a large saucepan and gently fry the onion and garlic for 2-3 minutes, until softened. Add the carrots, turnip or swede and apple and cook for another 2 minutes.

2. Stir in the curry powder and cumin seeds (if using) and cook gently for a few seconds.

3. Pour in the reduced salt stock and add the tomatoes. Bring up to the boil, then reduce the heat and simmer, partially covered, for about 20 minutes, or until the vegetables are tender.

4. Add the cooked chicken (or chick peas if following tip) and peas and simmer gently for another 3-4 minutes. Ladle the soup into warm bowls and serve each portion topped with 1 tablespoon of yoghurt and a few mint leaves (if using). Serve each portion with a wholemeal roll.

Tip 1: For a vegetarian version, omit the chicken and replace with a 400g can of chick peas in water, drained, and make sure you use vegetable stock.

Tip 2: For a Mediterranean flavour, omit the cumin seeds and replace the curry powder with 1 tbsp mixed dried Italian herbs and use basil instead of mint.

Credit: This recipe, along with many others, is available from www.nhs.uk.

Header image reading 'Hearty vegetable soup'.

Hearty vegetable soup

This hearty vegetable soup is packed with tomatoes, celery, carrots and beans, and is a great way to include more vegetables in your diet.

Serves: 6
Cooking/preparation time: 45 minutes

Ingredients:

  • ½ tbsp vegetable oil
  • 1 medium onion, sliced
  • 2 small carrots, sliced
  • 3 celery sticks, sliced
  • 1 tin chopped tomatoes
  • 80g green beans
  • 1½ tbsp tomato purée
  • 1 leek, sliced
  • 80g frozen peas
  • 50g dried whole-wheat pasta
  • 1 litre boiling water
  • pepper to taste
  • 1½ tsp dried herbs

Method:

1. Heat the oil in a large pan, add the onions, carrots, leeks and celery, and fry until sizzling. Lower the heat, cover and cook gently for five minutes, stirring if needed.

2. Add the tin of tomatoes, water, tomato purée, green beans and frozen peas. Raise the heat to maximum. Bring to the boil and add the pasta, herbs and pepper.

3. Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.

Credit: This recipe, along with many others, is available from www.nhs.uk.

Header image reading 'Carrot soup'.

Carrot soup

This carrot soup is so easy to make, with just four simple ingredients and three easy steps.

Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients:

  • 1 large onion chopped
  • 8 carrots (or 500g), chopped
  • 1.2 litres reduced salt vegetable or chicken stock
  • 100g lower fat soft cheese
  • 1 pinch ground black pepper

Method:

1. Put the onion and carrots into a large saucepan with the reduced salt stock.

2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.

3. Blend the soup to a puree using a handheld stick blender, or transfer to a food processor or blender and whizz until smooth. Add most of the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, then serve, garnished with the remaining cheese and a little black pepper. Enjoy with a slice of wholemeal bread.

Tip 1: Cover, cool and refrigerate the soup, using it within 3 days of making it, and reheating it thoroughly when ready to serve.

Tip 2: As an alternative to carrots, have a go at using 500g of chopped butternut squash instead - it has a lovely flavour and is well worth trying. To prepare it, first you’ll need to peel it and scoop out the seeds before chopping into chunks.

Credit: This recipe, along with many others, is available from www.nhs.uk.

Header image reading 'Chicken Tikka Naan'.

Chicken Tikka Naan

Serves: 4
Preparation time: 20 minutes (plus proving and marinade: one and a half hours)
Cooking time: 15 minutes
Special equipment: small wooden spoon or metal skewers

Ingredients (for the Naan):

  • 1x 7g sachet dried yeast
  • 1 teaspoon sugar
  • 120ml hand hot warm water
  • 300g strong white flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 25g butter, melted, plus extra for brushing
  • 125 ml natural yoghurt, full fat
  • 1 tablespoon mixed nigella and sesame seeds

Ingredients (for the Chicken Tikka):

  • 250g diced chicken breast (about 3cm across)
  • 2 tablespoons harissa paste
  • ½ teaspoon cumin powder
  • ½ teaspoon turmeric
  • 2 tablespoons olive/vegetable oil, plus extra for shallow fry
  • Salt and pepper

Method:

1. Stir the yeast and sugar into the water and let it activate (this should take around 10 minutes).

2. In a large bowl, mix the flour, salt, baking powder, and seeds. Create a well in the middle and then add the yeast mixture, melted butter, and yoghurt.

3. Knead the dough on a work surface for about 10 minutes until smooth and springy. Transfer back to the bowl, cover with cling film, and leave to prove for about one to one and a half hours, until double in size. Marinate the chicken whilst the dough is proving.

4. Mix all the marinade ingredients thoroughly with the chicken in a bowl, cover and leave in fridge for at least one hour.

5. Once the dough has doubled in size knead again to knock the air out. Split the dough into six and shape into a ball. Leave on a floured tray or plate and cover.

6. Heat two frying pans on medium to high heat. One for the Naan and one with about a tablespoon of oil for the chicken.

7. Thread about four pieces of the chicken on the skewers. Fry four or five lengths in the frying pan with oil, turning every so often until they are well cooked and charred.

8. Thread about four pieces of the chicken on the skewers. Fry four or five lengths in the frying pan with oil, turning every so often until they are well cooked and charred.

9. Serve warm with salad and a sauce of your choice.

Tip: The chicken can be prepared well in advance and frozen. Take it out of the freezer on the day you intend to make them, defrosting fully. Do not freeze again once defrosted.

Credit: This recipe is provided by Makbul Patel, our Finance Business Partner and former contestant in 2020's Great British Bake Off.

Header image reading 'Chicken kievs'.

Chicken kievs

The use of chicken thighs in this recipe makes for a low-cost, tasty teatime meal.

Serves: 4
Cost: approximately £1 per head

Ingredients:

  • 100g butter
  • 1 clove of garlic
  • 2 tsp mixed herbs
  • 8 chicken thighs
  • 1 large (or 2 small) egg(s)
  • 1½ cup breadcrumbs
  • 1 tbsp oil
  • cocktail sticks

Method (for the garlic butter):

First, make your garlic butter by mixing all the butter, garlic, and herbs in a bowl.

Method (for the chicken kievs):

1. Preheat the oven to 180C, ready for later.

2. Next, take one chicken thigh and place it skin side down. Open and roll it out flat.

3. Put one to two teaspoons of garlic butter onto the chicken thigh, then roll to make a parcel. You can secure it with a few cocktail sticks.

4. Now, whisk the egg(s) in a bowl, and pour the breadcrumbs onto a dinner plate.

5. Dip each chicken parcel you’ve created into the egg mix, and thoroughly coat them in breadcrumbs.

6. Next, heat the oil in a frying pan over medium heat, then fry the Chicken Kievs on both sides for a couple of minutes to brown.

7. Place on a baking tray and bake for 45 to 60mins, gas mark 5 (or until cooked through).

Tip: We’d recommend serving with fries and/or a corn on the cob.

Credit: This recipe, along with many others, is available from the 'Recipes from the pantry' Facebook group: www.facebook.com/groups/1101440410456882. Many thanks to group contributor Kath Barnard for this one.

Header image reading 'Bacon and tomato risotto'.

Bacon and tomato risotto

This recipe can be easily warmed in the microwave later- just don't add any toppings until serving. It’s also suitable for vegetarians if made without bacon.

Serves: 3/4
Cost: approximately £3 for a complete dish

Ingredients:

  • 2 tbsp olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried mixed herbs (or Italian herbs)
  • 400g tin chopped tomatoes
  • 4 lean rashers of bacon chopped (optional)
  • 300g risotto rice
  • 1 vegetable stock cube
  • 1½ pint water
  • 40g cheddar, grated
  • salt and ground black pepper

Method:

1. First, boil the water, measure it into a jug, and set it to one side.

2. Heat the oil in a large saucepan and fry the onions and chopped bacon (optional) over a medium heat for six to eight minutes until soft.

3. Add the garlic and half the herbs and fry for one minute, stirring continuously.

4. Add the chopped tomatoes.

5. Season well with the salt and pepper.

6. Simmer for four to five minutes to reduce the liquid, stirring often.

7. Add the risotto rice and stir for approx. one minute. Then, add the stock cube with around 3½fl oz of the hot water you boiled.

8. Stir continuously and, once the water has been absorbed, add more water.

9. Repeat until the rice is cooked and looks rich and creamy (approx. 20 minutes). You can add a little more water if needed until the right consistency is reached.

10. Remove from the heat and stir in ¾ of the cheddar.

11. Adjust the seasoning to taste.

12. You can then serve with the remainder of the herbs and the remaining cheese to garnish.

Credit: This recipe, along with many others, is available from the 'Recipes from the pantry' Facebook group: www.facebook.com/groups/1101440410456882. Many thanks to group contributor Kath Barnard for this one.

Header image reading 'Ham, leek, and onion frittata'.

Ham, leek, and onion frittata

Serves: 3/4

Ingredients:

  • Large tin of new potatoes
  • 6 eggs
  • ½ large (or 1 medium) onion, chopped
  • ½ leek, chopped
  • Packet (4 slices) of ham, chopped (optional)
  • 1 tsp oil
  • 1 tsp butter
  • 2 garlic cloves chopped (optional)
  • 1 pinch mixed herbs
  • 1 pinch chilli flakes (optional)
  • 1 handful of parsley/celery leaves, chopped
  • Salt and pepper to season

Method:

1. First, drain and slice the tinned potatoes in half and set to one side.

2. Next, heat the oil and butter on a low heat, and add the onion and leek and fry till soft.

3. Add the ham (if desired), then add the garlic to the pan and stir in.

4. Place the potatoes flat side down on top of the onion & leek (and ham, if added).

5. Heat for a few minutes and then sprinkle over the herbs and seasoning.

6. Break the eggs into a bowl and whisk then pour over the potatoes.

7. Then add the parsley/celery leaves and cook for a few minutes till the sides start to set.

8. Place under the grill until the top is firm and golden brown.

9. Now slice, serve, and enjoy.

Credit: This recipe, along with many others, is available from the 'Recipes from the pantry' Facebook group: www.facebook.com/groups/1101440410456882. Many thanks to group contributor Kath Barnard for this one.

Header image reading 'Chocolate fondant'.

Chocolate fondant

Serves: 4/6
Preparation time: 20 minutes (plus chilling)
Cooking time: 13 minutes (approx.) Special equipment: four Ramekin dishes

Ingredients:

  • Soft butter for greasing
  • Half a cupful of Cocoa powder
  • 100g plain chocolate (minimum 55% cocoa solids)
  • 100g butter
  • 2 eggs plus 2 egg yolks
  • 100g caster sugar
  • 100g plain flour

Method:

1. Heavily grease the Ramekin dishes with butter. Tip the cocoa powder into one Ramekin and fully coat the inside. Tip the cocoa into the next one and do the same and so on until all the ramekins are fully coated on the inside. Put the ramekins to chill in the fridge.

2. Break the chocolate into a heatproof glass bowl and add the butter. On a saucepan with barely boiling water, melt the chocolate and butter. Stir occasionally. Once it has melted, turn off the heat. Put to one side to cool slightly.

3. In a mixing bowl, whisk the eggs and add the sugar. Keep beating until the mixture thickens enough to leave a trail. An electric whisk helps. Sift in the plain flour and mix.

4. Add the chocolate mixture to the flour batter in thirds. Mix well after each addition.

5. Turn the oven onto 200°C fan. Gas mark 6.

6. Take the Ramekins out from the fridge and divide the mixture equally between them. Tap each Ramekin on the surface of the worktop to ensure the mixture goes into every corner. Put all the dishes on a baking tray and place in the oven. Cook for 13 minutes.

7. Leave to cool for a few minutes before turning out. The centre should be flowing when cut.

Tip: They can be served with cream or crème fraiche. Give them that winter look by dusting some icing sugar on top. Can be made well in advance, frozen in the Ramekins and cooked when required. Defrost first.

Credit: This recipe is provided by Makbul Patel, our Finance Business Partner and former contestant in 2020's Great British Bake Off.

Header image reading 'Manchester Tart'.

Manchester Tart

Serves: 6
Preparation time: 30 minutes
Cooking time: 20 minutes Special equipment: a loose-bottomed flan tin

Ingredients (for the sweet pastry):

  • 200g Plain flour
  • 1 tbsp icing sugar
  • 125g butter
  • 1 egg yolk
  • 4 Tablespoons Raspberry Jam

Ingredients (for the Crème Pattisiere):

  • 1 pint whole milk
  • 4 large eggs, whisked
  • 40g cornflour
  • 130g caster sugar
  • 30g cold butter
  • 1tsp vanilla paste (or essence)

Ingredients (for the topping):

  • Handful of desiccated coconut
  • 5 Glace Cherries halved

Method:

1. Make the pastry. Combine the dry ingredients with the butter until it resembles fine breadcrumbs. A food mixer makes it easier. Add the egg yolk and about 2 tsp cold water. Knead to a smooth dough. Wrap in cling film and chill in fridge.

2. Turn oven onto 180 degrees fan. Grease the flan tin. Take out pastry from the fridge and roll it so it covers the flan tin. Use a lump of pastry dough to press down into the edges and corners. Level out the top with a rolling pin. Line the inside with cling film and enough so it hangs over. Fill the inside with baking beans and cover the beans with the excess cling film. Blind bake for 15 minutes. Take out of oven and remove the parcel of cling film with the baking beans. Bake for another 10 minutes until it turns a pale golden. Leave to cool.

3. Make the crème pattisiere. Heat milk on a medium heat. In a large bowl mix the cornflour with the eggs and sugar. Just before the milk turns to a boil turn off the heat. Add a small quantity of the hot milk to the eggs mixture and whisk thoroughly. Keep adding the milk and whisking until all the milk has been added. Transfer the mixture to the saucepan on a medium heat. Add vanilla. When it becomes thick add the butter and keep stirring on the heat for about two minutes. The custard will be glossy and taste divine. Leave to cool completely.

4. Assemble the tart. Line the base of the pastry with the raspberry jam. Carefully spoon the crème pattisiere over the jam until it is nearly to the top and even. Cover with the desiccated coconut and decorate with the cherries. That’s it. You’re done.

Tip: Chill before serving. It’ll keep in the fridge covered for about 2 days.

Credit: This recipe is provided by Makbul Patel, our Finance Business Partner and former contestant in 2020's Great British Bake Off.