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Version 1.0

Epub ISBN 9781409072041

Published in 2009 by BBC Books, an imprint of Ebury Publishing
A Random House Group company

Recipes © BBC Magazines 2009
Photographs © BBC Magazines 2009
Book design © Woodlands Books Ltd 2009
All recipes contained within this book first appeared in BBC Good Food magazine.

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Commissioning Editor: Lorna Russell
Project Editor: Laura Higginson
Designer: Annette Peppis
Jacket Design: Kathryn Gammon
Production: Phil Spencer
Picture Researcher: Gabby Harrington

List of Recipes

Introduction

Feed the family for less

Weeknight wonders

Entertaining on a budget

Money-saving lunches and leftover ideas

Thrifty soups and sides

Value cakes, bakes and puddings

Introduction

We’re all more aware of food costs these days, but good cooking on a budget is familiar territory at Good Food magazine. For years we’ve been inspiring cooks pressed for time and money and this collection is packed with some of our favourite ways to cut costs, not taste.

This handy book holds the key to quick, good-value recipes and filling family classics, plus brilliant ideas for packed lunches and leftovers. As well as making your money stretch further, with our make-you-own suggestions and helpful nutritional analysis, you’ll know exactly what you’re eating.

Thrifty cooking goes hand in hand with shopping seasonally, so get to know what’s best when. Canny cooks also make the most of storecupboard and frozen ingredients. We’ll also show you how to make cheaper cuts of good quality free-range meat go further.

On a final note, a third of all food bought ends up in the bin. That’s a third of your hard-earned budget! So make a shopping list with 101 Budget Dishes in hand and you’ll be saving money – and reducing waste – before you know it.

Jane Hornby
Good Food magazine

Notes and conversion tables

• Eggs are large in the UK and Australia and extra large in America unless stated otherwise.

• Recipes contain nutritional analyses for ‘sugar’, which means the total sugar content including all natural sugars in the ingredients unless otherwise stated.

• All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

• Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Kitchen scales should be used to measure dry/solid ingredients.

Good Food are concerned about sustainable sourcing and animal welfare so where possible, we use organic ingredients, humanely-reared meats, free-range chickens and eggs and unrefined sugar.

• 1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)

Feed the family for less

Cheese and onion pork chops

Sticky apple, sausages and bacon

Butter bean and squash crumble

Chicken with roots and chickpeas

Chilli con carne

Chilli chicken one-pot

Quorn and carrot pilaf

Good-for-you bolognese

Pesto chicken kebabs with roasted veg pasta

Macaroni cheese

Fruity pork meatballs

Toad in the hole with onion gravy

Lamb meatball and pea pilaf

Quick sausage bolognese

Herby lamb cobbler

Tasty cottage pies

Sausage casserole with garlic toasts

Cheese and onion pork chops

A tasty topping of melting cheese and tangy onions transforms chops into something far more exciting.

1 Heat grill to High, then place the chops on a grill pan, rub with oil and season. Grill for about 6 minutes on each side, until golden.

2 Spread a little mustard over one side of each chop, then top each one with 1 tablespoon of onions. Mix together the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly.

• Per serving 378 kcalories, protein 36g, carbohydrate 8g, fat 23g, saturated fat 9g, fibre none, sugar 6g, salt 0.56g

Sticky apple, sausages and bacon

Apples, sausages and bacon are a marriage made in heaven – just think about roast pork with apple sauce!

1 Preheat oven to 220°C/fan 200°C/gas 7. Wrap a piece of bacon around each sausage. Heat the oil in a flameproof roasting tin on the hob, then brown the bacon-wrapped sausages in the tin. Place in the oven and roast for 20 minutes.

2 Toss in the apple wedges and roast everything for another 10 minutes until the sausages are cooked and the apples are sticky and caramelized. Serve with mashed potatoes.

• Per serving 442 kcalories, protein 22g, carbohydrate 14g, fat 34g, saturated fat 11g, fibre 1g, sugar 10g, salt 2.72g

Butter bean and squash crumble

There’s so much flavour packed into this beany bake that your meat-eating guests will be just as happy as the veggies.

Takes 2¼ hours • Serves 6

350g/12oz dried butter beans, soaked overnight in cold water

4 tbsp olive oil

2 onions, chopped

4 garlic cloves, finely chopped

1–2 red chillies, seeded and finely chopped

700g jar passata

1 dried bouquet garni

425ml/¾ pint white wine

425ml/¾ pint vegetable stock

700g/1lb 9oz squash, peeled, seeded and cut into chunks

FOR THE CRUMBLE

50g/2oz breadcrumbs

25g/1oz walnuts, finely chopped

1 tbsp chopped rosemary

4 tbsp chopped parsley

1 Rinse the beans and put in a large pan with plenty of water to cover. Bring to the boil, reduce the heat and cook, partly covered, for about 1 hour until tender. Drain well.

2 Heat 2 tablespoons of the oil in a large pan, add the onions, fry for 10 minutes until lightly browned. Add the garlic, chillies, passata, bouquet garni, wine, stock, salt and pepper, and bring to the boil. Reduce the heat and simmer, uncovered, for 20 minutes, then add the squash and cook for a further 20 minutes. Taste and add more seasoning, if necessary.

3 Preheat oven to 180°C/fan 160°C/gas 4. Stir the beans into the sauce, then transfer to a 2.5-litre gratin dish, or two smaller ones. Mix together all the crumble ingredients, plus the remaining 2 tablespoons of oil, then sprinkle over the beans. Bake for 30 minutes until the topping is golden and crisp.

• Per serving 428 kcalories, protein 17g, carbohydrate 62g, fat 12g, saturated fat 2g, fibre 13g, sugar 18g, salt 0.93g

Chicken with roots and chickpeas

Whole chicken legs are substantially cheaper than breast meat – and are full of flavour, too. Serve this filling supper with warm flatbreads or plain rice.

1 Preheat oven to 220°C/fan 200°C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 minutes, shaking the pan every so often.

2 When the chicken and vegetables are cooked, lift the chicken on to four plates and keep warm, then put the roasting tin over a high heat on the hob. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few minutes, then stir in the coriander, if using. Serve with the chicken.

• Per serving 590 kcalories, protein 40g, carbohydrate 37g, fat 32g, saturated fat 8g, fibre 10g, sugar 17g, salt 2.12g

Chilli con carne

A spicy, slowly simmered chilli is hard to beat on top of a fluffy jacket potato or pile of rice. You could even use it for a spicy cottage pie.

Takes 1½ hours • Serves 4

2 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

500g pack lean minced beef

½–1 tsp chilli powder or chilli flakes

2 garlic cloves, crushed

2 tsp dried mixed herbs

small glass of milk

2 × 400g cans chopped tomatoes

large glass of white wine or stock

2 tbsp tomato purée

2–3 roasted red peppers from a jar or deli counter, chopped (optional)

400g can red kidney beans, drained and rinsed

1 Heat the oil in a large pan with a well-fitting lid. Add the onion, carrot and celery, cover and fry for 5 minutes until the vegetables are softened and lightly coloured. Remove the lid and tip in the beef, breaking it up with a wooden spoon, then fry over a fairly high heat, stirring all the time until it is evenly coloured. Add the chilli, garlic and herbs and fry for 1 minute more.

2 Reduce the heat, pour in the milk, stir well, then simmer for a few minutes, stirring occasionally, until the milk has almost evaporated. Stir in the tomatoes, wine (or stock) and tomato purée with some seasoning, then bring to the boil. Reduce the heat then simmer for 1 hour. Stir in the peppers (if using) and kidney beans, simmer for 5 minutes more, then serve.

• Per serving 447 kcalories, protein 37g, carbohydrate 27g, fat 20g, saturated fat 7g, fibre 8g, sugar 14g, salt 2.17g

Chilli chicken one-pot

This tasty chicken one-pot with chorizo can be prepared ahead and just reheated and plonked on the table. Serve this with garlic bread and a big salad, or a few slices of avocado and a squeeze of lime.

• Per serving 501 kcalories, protein 58g, carbohydrate 30g, fat 18g, saturated fat 6g, fibre 9g, sugar 14g, salt 3.16g

Gas	°C	Fan °C	°F	Oven temp.
¼	110	90	225	Very cool
½	120	100	250	Very cool
1	140	120	275	Cool or slow
2	150	130	300	Cool or slow
3	160	140	325	Warm
4	180	160	350	Moderate
5	190	170	375	Moderately hot
6	200	180	400	Fairly hot
7	220	200	425	Hot
8	230	210	450	Very hot
9	240	220	475	Very hot

metric	imperial	AUS	US
50ml	2fl oz	¼ cup	¼ cup
125ml	4fl oz	½ cup	½ cup
175ml	6fl oz	¾ cup	¾ cup
225ml	8fl oz	1 cup	1 cup
300ml	10fl oz/½ pint	½ pint	1¼ cups
450ml	16fl oz	2 cups	2 cups/1 pint
600ml	20fl oz/1 pint	1 pint	2½ cups
1 litre	35fl oz/1¾ pints	1¾ pints	1 quart

101 BUDGET DISHES

Version 1.0

Epub ISBN 9781409072041

Contents

List of Recipes

Introduction

Feed the family for less

Weeknight wonders

Entertaining on a budget

Money-saving lunches and leftover ideas

Thrifty soups and sides

Value cakes, bakes and puddings

Introduction

Jane Hornby Good Food magazine

Notes and conversion tables

Feed the family for less

Cheese and onion pork chops

Sticky apple, sausages and bacon

Butter bean and squash crumble

Chicken with roots and chickpeas

Chilli con carne

Chilli chicken one-pot

Quorn and carrot pilaf

Good-for-you bolognese

Pesto chicken kebabs with roasted veg pasta

Macaroni cheese

Fruity pork meatballs

Toad in the hole with onion gravy

Lamb meatball and pea pilaf

Quick sausage bolognese

Herby lamb cobbler

Tasty cottage pies

Sausage casserole with garlic toasts

Cheese and onion pork chops

A tasty topping of melting cheese and tangy onions transforms chops into something far more exciting.

Sticky apple, sausages and bacon

Apples, sausages and bacon are a marriage made in heaven – just think about roast pork with apple sauce!

Butter bean and squash crumble

There’s so much flavour packed into this beany bake that your meat-eating guests will be just as happy as the veggies.

Chicken with roots and chickpeas

Whole chicken legs are substantially cheaper than breast meat – and are full of flavour, too. Serve this filling supper with warm flatbreads or plain rice.

Chilli con carne

A spicy, slowly simmered chilli is hard to beat on top of a fluffy jacket potato or pile of rice. You could even use it for a spicy cottage pie.

Chilli chicken one-pot

This tasty chicken one-pot with chorizo can be prepared ahead and just reheated and plonked on the table. Serve this with garlic bread and a big salad, or a few slices of avocado and a squeeze of lime.

Jane Hornby
Good Food magazine