Budget recipes - Shopping list

Slow cooker smoky Spanish beans

Sausage, squash and apple traybake

Easy tinned tomato risotto

Ham and vegetable bake

Spaghetti and meatballs

How to cook the perfect omelette

Kidney bean and pineapple curry

Parsnip and carrot gnocchi

Chickpea and cauliflower curry

Sausage bake with gnocchi

Simplest-ever pork stroganoff

Simple chorizo and bean stew

Chicken satay noodles

Cheesy chorizo, tomato and broccoli pasta bake

Easy veggie chilli

Carrot and coriander soup

Chicken egg-fried rice

Sausage and bean casserole

Dad’s Chinese chicken curry

Vegetable egg-fried rice

Chipotle pinto bean stew

Vegetable dhansak

Easy mushroom stroganoff

Potato-stuffed flatbreads

Tinned salmon fishcakes

Creamy mushroom pancakes

Vegan chickpea curry

Vegan Singapore noodles

Mushroom, chickpea and spinach curry

Bacon and white bean stew

Easy pork and chickpea stew

Green vegetable and feta pie

Budget spaghetti carbonara

Sausage and mash

Slow cooker honey mustard chicken

Cauliflower, potato and peas sabji

Dirty rice

Leek and cheese filo tart

Aubergine and mozzarella bake

Easy sausage pasta bake

Honey broccoli noodles

Easy sausage casserole

One-pan mushroom and leek orzo

Budget chilli con carne

Fridge-raid saag aloo

Creamy mushroom pasta

Budget beans pulao

Roast vegetable hummus with zhoug

Smoky vegetable jambalaya

Teriyaki root vegetable salad with crispy tofu

Vegetarian bolognese

Veggie mulligatawny soup

Penne with anchovy, broccoli, chilli and garlic

Tarka dal with rice

Kidney bean meatless balls

Cheap and cheerful chana masala

Bean and rice burrito

Creamy mushroom pie and vegetables

Ham hash

Sausages and potatoes in curry sauce

Butternut squash stew

Pea and ham soup

Hot bulgur wheat salad

Mammy's potato soup

Charred vegetable and feta couscous

Vegetarian Lancashire hotpot

Masala instant noodles

Pepper chicken

Sticky sausage and potato traybake

Toad in the hole

Easy sausage and lentil stew

Easy paneer and potato curry

Budget cottage pie with baked beans

Red lentil dal

Budget barbecue-style chicken drumsticks

Pasta e ceci

Veggie sausage and mash with onion gravy

Cauliflower and broccoli cheese

Creamy chicken and rice

One-pan turkey bolognese

One pan pasta bolognese

Budget veggie bolognese

Easy slow cooker spaghetti bolognese

One-pan sausage pasta

Tomato and pea pasta bake

Budget beef tacos

Budget arrabiata pasta

Chilli no carne

Tandoori hot naan pizza

Spicy kidney beans and baked eggs

Stir fry vegetable jalfrezi

5-ingredient curry

Shopping list

Fruit and vegetables

400g/14oz prepared root vegetables – any combination of carrot, parsnips, swede, sweet potato or butternut squash, chopped into 2cm/¾in pieces

½–1 tsp chilli flakes (depending on taste)

3 garlic cloves, roughly chopped

1 medium onion, roughly chopped (or use 125g/4½oz frozen chopped onion)

3 garlic cloves, crushed

150–200g/5½–7oz kale, thick stalks discarded and sliced

1–2 onions, thinly sliced

400g tin peeled plum tomatoes

2 apples, unpeeled, cored and sliced

1 small butternut squash, about 750g/1lb 10oz

15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional)

2 red onions, sliced into rings

2 garlic cloves, crushed

2 medium onions, finely chopped

3 carrots, grated

2 garlic cloves, crushed

1 onion, diced

2 x 400g tin tomatoes

shredded iceberg lettuce

1 large potato (about 285g/10oz), peeled and cut into large chunks

1 small red onion, finely chopped

3–4 ripe tomatoes, sliced

900g/2lb frozen cauliflower or broccoli, or a mix of both

1 medium onion, sliced

1 garlic clove, finely chopped

1 onion, chopped

large handful spinach

1 tbsp lemon juice, or any kind of vinegar

2 carrots, chopped

3 large celery sticks, chopped

2 garlic cloves, finely chopped

¼ head green cabbage, finely shredded

1 onion, chopped

handful basil leaves

2 red chillies, finely sliced

2 garlic cloves, chopped

fresh coriander, to garnish (optional)

1–2 tbsp garlic and ginger paste (see tip)

1 large onion, finely chopped, or 140g/5oz frozen diced onion

432g tin pineapple chunks in juice

350g/12oz carrots (4 medium), cut into 2cm/¾in chunks

350g/12oz parsnips (2–3 large), cut into 2cm/¾in chunks

150–200g/5½–7oz fresh young spinach leaves

1 small cauliflower, cut into florets, stalk sliced

1 garlic clove, crushed or finely chopped

1 tbsp grated fresh ginger (about a thumb-sized piece)

1 lemon, cut into wedges

1 small onion, sliced

1 orange pepper, deseeded and cut into chunks

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

salt and freshly ground black pepper

3 tbsp chopped fresh flatleaf parsley

1 carrot, shaved into thin slices using a vegetable peeler

2 tbsp freshly chopped coriander

1 lime, juice only

75g/2¾oz baby spinach leaves

6 spring onions, thinly sliced

100g/3½oz frozen sweetcorn

1 carrot, grated

1 garlic clove, grated

1 lemon, juice only

sprig fresh mint, roughly torn (optional)

handful mixed salad leaves

1 tomato, sliced

2 large carrots, peeled and roughly chopped

1 garlic clove, crushed

4cm/1½ inches fresh root ginger, finely chopped

1 onion, roughly chopped

700g/1lb 10oz sweet potatoes, peeled and cubed

15g/½oz fresh basil, roughly chopped

100g/3½oz cherry tomatoes, quartered

¼ cucumber, peeled and cubed

½ unwaxed lemon, finely grated zest and juice

¼ red onion, finely chopped

1 garlic clove, crushed

1 onion, finely chopped

handful fresh flatleaf parsley, roughly chopped

160g/5¾oz broccoli, cut into florets

4 garlic cloves, thinly sliced

200g/7oz closed-cup mushrooms, quartered

2 red onions, thinly sliced

1 carrot, grated

1 red chilli, finely chopped (seeds removed if you want it less hot)

handful fresh coriander, finely chopped

2 garlic cloves, finely chopped

1 large onion, finely chopped

1 green pepper, seeds removed and cubed

1 yellow pepper, seeds removed and cubed

450g/1lb carrots, peeled and sliced

large bunch fresh coriander, roughly chopped

1 onion, sliced

2 spring onions, sliced

4 carrots, peeled and finely chopped

4 celery sticks, finely chopped

20 cherry tomatoes, halved

2 cloves garlic, cut in quarters

2 cloves garlic

4 tbsp chopped fresh rosemary

1 red chilli, chopped

1 tsp ground coriander

4 large garlic cloves, finely chopped

2cm/1in piece fresh root ginger, chopped

1 large brown onion, chopped

1 head of broccoli, cut into small florets

2 garlic cloves, finely chopped

1 red pepper, seeds removed and thinly sliced

5 spring onions, thinly sliced

2 celery sticks, finely chopped

3 garlic cloves, crushed or grated

2 onions, finely chopped

200g/7oz frozen sweetcorn (or tinned sweetcorn, drained)

2 carrots, peeled and cut into cubes

1 small cauliflower, cut into small florets

handful fresh coriander, chopped

3 garlic cloves, grated

20g/¾oz fresh root ginger, peeled and grated

150g/5½oz frozen green beans or peas

1 large onion, thinly sliced

500g/1lb 2oz sweet potatoes, cut into cubes

2 garlic cloves, crushed

1 lemon, cut into six wedges

500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced

1 onion, finely chopped

1–2 green chillies, finely chopped

1 medium onion, finely chopped

3 medium-sized potatoes (about 525g/1lb 3oz total weight), peeled and cut into quarters

600g/1lb 5oz floury potatoes, peeled and cut into large chunks

1 unwaxed lemon, zest only (optional)

lemon wedges, to serve

3 spring onions, finely sliced

200g/7oz chestnut mushrooms, sliced

salt and freshly ground pepper

4 spring onions, thinly sliced

¼ tsp ground coriander

1 garlic clove, crushed

5cm/2in piece fresh root ginger, grated

1 onion, chopped

1 fresh tomato, chopped

2 garlic cloves, crushed

1 onion, thinly sliced

1 parsnip, shredded or coarsely grated

½ red pepper, deseeded and thinly sliced

½ savoy cabbage, finely shredded

50g/1¾oz spring onions, thinly sliced

30g/1oz fresh coriander, roughly chopped

3 garlic cloves, crushed

30g/1oz piece root ginger, grated

400g/14oz mushrooms, thickly sliced

1 onion, roughly chopped

250g/9oz frozen spinach, defrosted

4 garlic cloves, thinly sliced

2 medium onions, thinly sliced

100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage, trimmed and shredded)

150g/5½oz broccoli, broken into small florets, stalks thinly sliced

1 red chilli, roughly chopped

2 garlic cloves

20g/¾oz piece fresh root ginger, roughly chopped

200g/7oz green beans, trimmed and halved

1 red onion, thinly sliced

1 unwaxed lemon, finely grated zest only

2 medium floury potatoes, peeled and quartered

3 spring onions, thinly sliced

1 medium courgette (roughly 185g/6½oz), ends trimmed, halved lengthways and sliced into semi circles

2 garlic cloves, thinly sliced

1 onion, thinly sliced

1 red pepper, sliced

2 courgettes (roughly 350g/12oz), grated

3 garlic cloves, crushed or grated

1 lemon, finely grated zest only

½ tsp dried mint

400g/14oz frozen spinach, defrosted and drained thoroughly

1 head spring greens, shredded

1 garlic clove, peeled and finely chopped

2 onions, sliced

900g/2lb potatoes, peeled and chopped into equally sized cubes

1 small cauliflower (about 750g/1lb 10oz), cut into small florets

1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces

2 garlic cloves, finely chopped

1 medium onion, finely chopped

2 medium onions, finely chopped

6 spring onions, sliced

400g/14oz frozen mixed vegetables

1 large leek, trimmed and very thinly sliced

4 medium potatoes, well-scrubbed

2 medium to large aubergines

3 garlic cloves, crushed

1 onion, finely chopped

2 garlic cloves, chopped

1 onion, diced

250g/9oz broccoli, trimmed and cut into florets including pieces of stem (see recipe tip)

4 garlic cloves, crushed

1 lime, quartered

1 garlic clove, chopped

1 onion, diced

½ bunch parsley, roughly chopped

½ bunch parsley, finely chopped

2 medium leeks, trimmed and thinly sliced

250–300g/9–10½oz mushrooms, sliced

½ -1 tsp chilli flakes, to taste

2 garlic cloves, chopped

1 onion, diced

200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded

1 green chilli, roughly chopped or ¼ tsp chilli flakes

1 large garlic clove, finely chopped

3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger

1 medium onion, thinly sliced

2 leftover cooked potatoes, cut into roughly 2cm/¾in chunks, or 2 medium potatoes, peeled

2 garlic cloves, crushed

1 large leek, thinly sliced

200g/7oz mushrooms, thickly sliced

200g/7oz baby leaf spinach (or frozen spinach, see Recipe Tip)

handful fresh soft herbs (such as coriander, parsley or mint), leaves finely chopped and a few sprigs saved for garnish

1 onion, thinly sliced

½ butternut squash, deseeded and roughly chopped, seeds reserved

pinch chilli flakes

30g/1oz bunch fresh coriander, roughly chopped

1 garlic clove, crushed

1 garlic clove

½ lemon, juice only

1 red pepper, deseeded and cut into chunks

1 red onion, cut into wedges

2 garlic cloves, crushed

1 onion, finely chopped

1 tsp dried thyme

500g/1lb 2oz mixed frozen vegetables

freshly cooked rice and fresh coriander, to serve

4 garlic cloves, finely chopped

2 tsp finely grated fresh root ginger

1 tbsp lime or lemon juice

1 medium onion, very finely chopped

½ cucumber, peeled and thinly sliced

1 lemon, zest only

1 lemon, juice only

1 round lettuce, washed, leaves torn

2 spring onions, finely chopped

2 tomatoes, roughly chopped

2 carrots, julienned

300g/10½oz celeriac, julienned

2 garlic cloves, crushed

100g/3½oz kale, stems removed and leaves torn

1 parsnip, julienned

3 carrots, chopped

2 stems celery, chopped

2 garlic cloves, finely chopped

2 large onions, chopped

green salad, to serve

2 tsp fresh thyme leaves, or 1 tsp dried thyme

2 carrots, peeled and finely chopped

2 garlic cloves, crushed

2 onions, chopped

2 parsnips, peeled and finely chopped

1 red pepper, deseeded and finely chopped

½ swede, peeled and finely chopped

1 head of broccoli (about 350g/12oz), chopped into very small florets

1 tsp chilli flakes (use half if you prefer less heat)

2 garlic cloves, finely sliced

1-2 green chillies, finely chopped, to taste

3 garlic cloves, finely chopped

salt and pepper

2 heaped tbsp basil, plus extra to garnish (or whatever herbs you have)

½ tsp garlic powder

½ tsp onion powder

1 lime, zest only (juice used below)

1 lime, juice only

½ small onion, finely diced

salt and pepper

200g/7oz frozen sweetcorn, defrosted

200g/7oz tomatoes, diced

2 garlic cloves, finely chopped

1 medium onion, finely chopped

3 medium-sized potatoes (about 650g/1lb 7oz), peeled and cut into 2.5cm/1in pieces

1 small cauliflower (about 400g/14oz), cut into small florets

small bunch fresh coriander (about 20g/¾oz), chopped

1 small red onion, thinly sliced

1 pepper (any colour), deseeded and sliced into short strips

6 spring onions, thinly sliced

2 garlic cloves, thinly sliced

1 red onion, thinly sliced

350g/12oz medium carrots, peeled and halved lengthways

400g/14oz mushrooms, any kind, sliced or halved if small

1 medium onion, finely chopped

350g/12oz medium parsnips, peeled and halved lengthways

1 medium onion, chopped

1 pepper (any colour), deseeded and chopped into small chunks

2 x 540g tins whole new potatoes

2 medium onions, finely chopped

540g tin potatoes, drained and any large potatoes cut in half

1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces

1 onion, finely chopped

1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped

small bunch fresh mint (about 5 sprigs)

1 large onion, roughly chopped

1 lemon, quartered

30g/1oz bunch fresh parsley, roughly chopped

1 bunch spring onions, trimmed and sliced

6 ripe salad tomatoes, diced

4 floury potatoes (about 800g/1lb 12oz), peeled and chopped into roughly 2.5cm/1in chunks

2 onions, roughly chopped

small bunch fresh parsley, leaves roughly chopped (optional)

1 large courgette, trimmed, halved lengthways and thickly sliced

1 large pepper, any colour, seeds removed and cut into small chunks

1 large red onion, cut into thin wedges

4 carrots, peeled and chopped

2 onions, finely chopped

200g/7oz parsnips, peeled and chopped

900g/2lb potatoes, peeled and sliced into 2mm slices

½ swede (about 350g/12oz), peeled and chopped

3 sprigs thyme, leaves only

2 medium onions, finely chopped

2 ripe tomatoes, finely chopped

3–4 medium red onions, thinly sliced

1–2 medium onions, cut into thick wedges

1 large red pepper, deseeded and sliced

650g/1lb 7oz potatoes, halved lengthways and cut into roughly 15mm/⅝in slices

2 garlic cloves, peeled and finely chopped

2 onions, finely sliced

1 Savoy cabbage, shredded, core discarded

1 onion, thinly sliced

½-1 tsp chilli flakes

250g/9oz floury potatoes, peeled and cut into small cubes

2 garlic cloves, crushed

2 onions, finely sliced

200g/7oz tinned tomatoes

2 carrots, diced

1 garlic clove, crushed

1 onion, diced

900g/2lb potatoes, chopped into equal size pieces

big handful coriander stalks, finely chopped

4 garlic cloves, finely chopped

2 onions, finely chopped

½ bag spinach or baby spinach (about 125–150g/4½–5½oz)

3 fresh tomatoes, chopped

800g/1lb 12oz large potatoes, each cut into 8 wedges

100g/3½oz frozen sweetcorn

small handful fresh basil leaves

green outer leaves from a cauliflower (see recipe tip for alternatives)

½ tsp chilli flakes

3 garlic cloves, sliced

small handful fresh flatleaf parsley, roughly chopped

1 medium onion, thinly sliced

800g/1lb 12oz potatoes, peeled, halved and cut into 1cm/½in slices

½ head broccoli (around 175g/6oz)

½ medium cauliflower (around 400g/14oz)

1 medium onion, finely chopped

2–3 medium carrots, peeled and diced

1 medium courgette, trimmed and diced

200g/7oz mushrooms, any kind, sliced or quartered if large

1 medium onion, finely chopped

freshly cooked spaghetti, grated cheese and basil leaves, to serve

2 garlic cloves, crushed

200g/7oz mushrooms, any kind, sliced

1 medium onion, finely chopped

1 head broccoli (about 350g/12oz), cut into small florets

1 medium onion, finely chopped

small handful fresh basil, stems finely chopped, leaves picked

2 garlic cloves, finely chopped or grated

1 red or brown onion, thinly sliced

1 small iceberg lettuce, shredded

1 medium onion, finely chopped

1 large pepper, any colour, deseeded and cut into roughly 15mm/⅝in chunks

150g/5½oz frozen sweetcorn

4 garlic cloves, very thinly sliced

small handful fresh coriander, roughly chopped

½ lime, juice only

2–3 mixed red and green chillies, finely sliced

1 tbsp chopped fresh coriander

2 large garlic cloves, crushed

½ small red pepper, finely sliced

1 small red onion, finely sliced

200g/7oz red onion, diced

200g/7oz frozen spinach, thawed

1 tsp dried fenugreek leaves (kasoori methi), rubbed between palms or lightly ground in a pestle and mortar

2 tbsp chopped fresh coriander

4 large garlic cloves, crushed

2.5cm/1in piece fresh root ginger, julienned

1 large onion, cut into chunky wedges

1 pepper (any colour, or use a mix), cut into strips

400g/14oz stir fry vegetables (from a packet)

5 blocks frozen spinach (about 200g/7oz)

Tins, packets and jars

150g/5½oz red lentils, washed, rinsed and drained well

300g/10½oz dried white cannellini beans, soaked and boiled (600g prepped weight, see Tip)

1 tsp English mustard

1 vegetable or chicken stock cube

400g tin chopped tomatoes

300g/10½oz risotto rice

1 tsp English mustard

250g/9oz lasagne sheets

75g/2½oz plain flour

½ tsp dried chilli flakes

sauces of your choice, such as mayonnaise, mustard or ketchup (optional)

400g tin red kidney beans, drained and rinsed

1 tsp mustard (optional)

2 tbsp plain flour

400g/14oz dried spaghetti

400g tin tomatoes

200ml/7fl oz vegetable, fish or chicken stock

400g tin chopped tomatoes

2 tbsp olives, finely chopped

2 x 120g/4¼oz tins sardines in oil

280g/10oz dried spaghetti or other pasta

400g tin cannellini beans, drained and rinsed

1.2 litres/2 pints vegetable or chicken stock, made from stock cubes

400g tin chopped tomatoes

100g/3½ dried spaghetti, broken into short lengths

600g/1lb 5oz tinned chopped tomatoes

400g/14oz penne pasta

2 x 400g tins chopped tomatoes

400g tin kidney beans, rinsed and drained

65g/2½oz plain flour, plus extra for dusting

400g tin chickpeas

400g tin light coconut milk

250g/9oz gnocchi

1 tbsp wholegrain mustard

150g/5½oz mixed frozen beans and peas

2 tbsp sweet chilli sauce

1 x 400ml tin reduced-fat coconut milk

375g/13oz dried egg noodles

3 tbsp peanut butter

½ tsp dried red chilli flakes

handful pitted black olives (optional)

85g/3oz pasta, such as penne or conchiglie

600g/1lb 5oz tinned cannellini beans in water, drained

400g tin chopped tomatoes

2 x 400g tins chopped tomatoes

1 tsp chilli flakes (use less if you don’t want it too spicy)

200g/7oz pasta shapes, such as conchiglie or penne

400g tin chopped tomatoes

400g tin kidney beans in water, drained

250g pouch microwavable rice

2 x 400g/14oz tinned borlotti beans, drained and rinsed

2 x 400g/14oz tinned cannellini beans, drained and rinsed

1 tsp finely chopped dried chilli

200–300g/7–10½oz basmati rice, cooked according to packet instructions

500ml/18fl oz chicken stock, made using a stock cube

300g/10½oz freshly cooked basmati rice, cooled

400g tin chopped tomatoes

50g/1¾oz pickled jalapeño chillies, drained (optional)

250g/9oz dried pinto beans or 2 x 400g tins pinto beans, drained

300g/10½oz cooked basmati rice

400g tin chopped tomatoes

200g/7oz dried split red lentils, rinsed and drained

½ tsp English mustard

200g/7oz rice

½ tsp dried chilli flakes

300g/10½oz plain flour, plus extra for dusting

2 tbsp mayonnaise

50g/1¾oz plain flour, plus extra for dusting

½ tsp Dijon mustard

40g/1½oz plain flour

pitta breads or plain basmati rice, to serve

400g tin chickpeas, drained and rinsed

pinch dried chilli flakes

2 x 400g tins chickpeas, drained

400g tin chopped tomatoes

2 x 400g tins cannellini beans, drained and rinsed

1 chicken stock cube

400g tin black beans, drained

1 nest wholewheat noodles (approx. 60g/2¼oz)

1½ tbsp mayonnaise

plain flour

150g tin of tuna, drained

400g/14oz tin chickpeas, drained

400g/14oz tin chopped tomatoes

400g tin butter beans, drained

400g/14oz spaghetti

½ tsp English mustard

2 tsp plain flour

300ml/10fl oz hot chicken stock, made with 1 stock cube

2 tbsp mustard, English, wholegrain or a combination

1 tsp dried chilli flakes

450g/1lb rice of your choice (we used long grain)

2 x 400g/14oz tins chopped tomatoes

400g tin chopped tomatoes

400g/14oz penne pasta

50g/1¾oz plain flour

½ tsp dried chilli flakes, plus extra to garnish

300g/10½oz dried wholewheat noodles, around 6 nests

1 x 400g/14oz tin butter beans, rinsed and drained

500ml/18fl oz chicken stock, made from stock cube

400g/14oz tin chopped tomatoes

1 vegetable or chicken stock cube

400g/14oz orzo pasta

400g tin chopped tomatoes

2 x 400g tins red kidney beans, drained and rinsed

200g/7oz long grain rice

freshly cooked basmati rice

yoghurt or raita

2 medium tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes

150g/5½oz wholewheat tagliatelle (or spaghetti)

2 x 400g tins mixed beans in water, drained and rinsed

½–1 tsp dried chilli flakes

2 x 400g tins chickpeas, drained

150g/5½oz brown basmati rice

400g tin chopped tomatoes

120g/4½oz dried kidney beans, soaked overnight or 400g tin kidney beans, drained

½ x 400g can chopped tomatoes, blended until smooth (alternatively use passata)

2 tbsp sunflower oil or 1 tbsp ghee

400g/14oz tin chickpeas

chilli sauce

2 dessertspoons plain flour

500g/1lb 2oz Puy lentils, rinsed and drained

300g/10½oz dried pasta

1 x 400g tin tomatoes

400g tin coconut milk

100g/3½oz red lentils

1 x 50g/1¾oz tin anchovies in olive oil, oil reserved

400g/14oz dried penne pasta

400g/14oz red lentils, rinsed in a sieve under cold running water

200g/7oz rice, cooked according to the packet instructions

400g tin chopped tomatoes

400g tin red kidney beans, drained and rinsed

400g tin Mexican-style bean mix or mixed beans in mild chilli sauce

150g/5½oz long-grain rice, cooked according to the packet instructions or in a microwave (see tip)

400g tin chopped tomatoes

1 tsp dried chilli flakes

80g/2¾oz plain flour, plus extra for rolling

6 tbsp mayonnaise

1 tsp English mustard

250g/9oz dried pasta shape of your choice

400g tin chickpeas, drained and rinsed

400g tin chopped tomatoes

generous pinch dried chilli flakes

25g/1oz plain flour

2 x 400g tins chopped tomatoes

400g tin coconut milk

450g/1lb long grain rice, cooked according to packet instructions, to serve

400g tin chickpeas, drained and rinsed

400g tin chopped tomatoes

1 tsp dried chilli flakes

400g tin mixed beans, drained and rinsed (or any other tinned beans without a sauce)

300g/10½oz bulgur wheat

300g/10½oz couscous

25g/1oz plain flour

½ tsp dried chilli flakes

4 packets of curry-flavoured instant (super) noodles

1 tsp dried chilli flakes

¼–½ tsp dried chillii flakes (optional to taste)

4–5 tsp wholegrain mustard

½ tsp English mustard

175g/6oz plain flour

400g chopped tomatoes with herbs

160g/5¾oz green lentils (preferably Puy)

200g/7oz rice

1 x 410g/14½oz tin baked beans

1 x 400g/14oz tin tomatoes

¼ tin/100ml/3½fl oz coconut milk

pinch dried chilli flakes

250g/9oz red lentils

100g/3½oz tomato ketchup

200g/7oz tinned chickpeas, liquid reserved (half a standard 400g tin)

100g/3½oz penne, or other pasta shapes

1 tbsp ketchup

1 tbsp plain flour

30g plain flour

700ml/1¼ pint hot chicken stock, made with 1 stock cube

250g/9oz long grain rice

1 chicken stock cube

400g tin chopped tomatoes

1 tbsp tomato ketchup

125g/4½oz dried penne pasta, or other pasta shapes

400g tin chopped tomatoes

400g tin green lentils, drained

3 tbsp tomato ketchup

250g/9oz dried penne pasta, or any pasta shapes

400g tin chopped tomatoes

400g tin green lentils, drained

3 tbsp tomato ketchup

250g/9oz dried spaghetti

400g tin chopped tomatoes

2 x 400g tins chopped tomatoes

2 tbsp tomato ketchup

350g/12oz dried penne pasta, or any other pasta shapes

200g/7oz tinned chopped tomatoes (see recipe tip)

80g/2¾oz penne, or other pasta shapes

2 tbsp tomato ketchup

400g tin red kidney beans in water, undrained

400g tin chopped tomatoes

¼–½ tsp dried chilli flakes, to taste

100g/3½oz dried pasta, such as penne

400g tin black beans

150g/5½oz tinned chopped tomatoes

20g/½oz sliced black olives

400g tin chopped tomatoes

400g tin red kidney beans, drained and rinsed

750g/1lb 10oz cannellini beans (from tins or a jar), drained (see recipe tips)

400g tin chopped tomatoes

½–1x 400ml tin coconut milk (depending on how creamy you’d like it to be)

3 tbsp curry paste

Cooking ingredients

salt and freshly ground black pepper

1 heaped tsp ground cumin or dried mixed herbs (see Tips)

1 tbsp olive oil

toasted seeds, to serve

1 litre/1¾ pints vegetable stock

salt and freshly ground black pepper

1 tsp dried mixed herbs

2 tsp paprika (preferably smoked)

salt and freshly ground black pepper

1 tbsp runny honey

3 tbsp olive oil

½ tsp dried mixed herbs or dried oregano, plus extra to garnish

2 tbsp olive oil, plus extra to serve

salt and ground black pepper

salt and pepper

1 tbsp olive oil

1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)

1 tsp ground cumin

1 tsp salt

3–4 tbsp vegetable oil

salt and black pepper

salt and pepper

1 tsp dried mixed herbs

1 tbsp olive oil

500ml/18fl oz vegetable or beef stock (from a cube)

salt and freshly ground black pepper

salt and black pepper

salt and freshly ground black pepper

1 tbsp olive oil

2 tbsp tomato purée

salt and black pepper

6 tbsp extra virgin olive oil

salt and black pepper

2 tbsp medium curry powder

1 tbsp vegetable oil

salt and black pepper

2 tbsp olive oil

1 tbsp medium or madras curry powder

2 tsp ground turmeric (optional)

1 tbsp sunflower or vegetable oil

1 tbsp olive oil

salt and freshly ground black pepper

4 tsp sunflower or vegetable oil

2 tbsp roughly chopped cashew nuts

1 tsp cornflour

2 tsp rapeseed oil

2 tbsp soy sauce

100g/3½oz sugar snap peas

salt and freshly ground black pepper

½ tsp cumin

1 tbsp olive oil

¼ chicken stock cube, dissolved in a small glass of hot water

salt and freshly ground black pepper

1 tbsp olive oil

1.2 litres/2 pints vegetable stock

sea salt and freshly ground black pepper

½ tbsp olive oil, ideally extra virgin

salt and freshly ground black pepper

splash of rapeseed oil

salt and freshly ground black pepper

4 tbsp olive oil

2 tsp dried oregano

2 tsp smoked paprika

1 tsp chilli powder (hot or mild, to taste)

1 tsp cornflour

½ tsp ground cumin

1 tbsp paprika

1 tbsp rapeseed oil

3 tbsp tomato purée

300ml/½pint vegetable stock

salt and freshly ground black pepper

1 tsp ground coriander

1 tbsp vegetable oil

1.2 litres/2 pints vegetable stock

1 tsp toasted sesame oil

1 tbsp dark soy sauce

1 tsp vegetable oil

150ml/5fl oz olive oil

extra virgin olive oil

salt to taste

pinch salt and pepper

1 tsp ground cumin

1 tsp plain flour

1 tsp turmeric

4 tbsp vegetable oil

sea salt and freshly ground black pepper

1 tsp rapeseed oil

2 tsp toasted sesame seeds

1 tbsp soy sauce

salt and freshly ground black pepper

1 tbsp chipotle paste (approx. 20g/¾oz)

½ tsp ground cinnamon

2 tsp ground cumin

olive oil, for frying

pinch smoked paprika (optional)

30g/1oz tomato purée

1 vegetable stock cube

1 heaped tbsp garam masala

1 tsp ground turmeric

1 tbsp vegetable oil

600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary)

salt and freshly ground black pepper

1 tbsp olive oil

1 tsp paprika

250ml/9fl oz vegetable stock, made from a stock cube

½ tsp garam masala

¼ tsp salt

½ tsp salt

1 tbsp vegetable oil, plus extra for frying

salt and freshly ground black pepper

100g/3½oz dried breadcrumbs

6 tbsp vegetable, sunflower or light rapeseed oil, for frying

¼ tsp red chilli powder

½ tsp ground cumin

pinch garam masala

¼ tsp salt

¼ tsp ground turmeric

1 tbsp vegetable oil

2 tsp curry powder

olive oil, for frying

1 tsp sesame oil

1 tbsp light soy sauce

salt and freshly ground black pepper

250g/9oz chapati flour (atta), plus extra for dusting

1 tbsp garam masala

olive oil, for frying

½ tsp salt

½ tsp smoked paprika or chilli powder

30g/1oz tomato purée

salt and black pepper

2 tbsp olive oil

2 tsp brown sugar

1 tbsp olive oil

1 tsp sesame oil

2 tbsp light soy sauce

1 tbsp white wine vinegar

sea salt and freshly ground black pepper

salt and freshly ground black pepper

2 tbsp oil, ideally olive oil

½–1 tsp smoked paprika, hot or sweet

salt and freshly ground black pepper

pinch ground nutmeg (optional)

olive oil

1 tsp dried oregano

pinch sesame seeds

salt and pepper

1 tbsp olive oil

600ml/20fl oz stock (ideally beef, although chicken or vegetable is fine)

salt and black pepper

salt and freshly ground black pepper

1 tbsp cornflour mixed with 1 tbsp cold water

2 tbsp runny honey

1 tsp sunflower, vegetable or light olive oil

1 tsp cumin seeds

1 tsp garam masala

1 tsp salt

4 tbsp vegetable oil or sunflower oil

1 tsp ground turmeric

1 beef stock cube

salt and black pepper

2 tbsp Cajun seasoning

1 tbsp vegetable oil

salt and black pepper

1½ tbsp olive oil, plus extra for greasing

3 tbsp olive oil

salt and pepper

1 tbsp olive oil

300ml/10½fl oz vegetable stock

60g/2oz cashews, roughly chopped

4 tbsp honey

salt

4 tbsp soy sauce

1 tbsp vegetable oil

salt and freshly ground black pepper

1 tsp dried mixed herbs

1 tbsp olive oil

salt and black pepper

2 tbsp olive oil, plus 1 tbsp extra to serve

salt and pepper

1 tbsp olive oil

500ml/18fl oz stock, made from a stock cube (ideally beef, but chicken is fine)

1 tbsp sunflower or coconut oil, plus extra for frying

2 heaped tsp medium curry powder

pinch sugar

salt and freshly ground black pepper

olive oil, for frying

1 tbsp light soy sauce

1 tsp cumin seeds

1 tsp ground cumin

½ tsp salt

2 tbsp vegetable or sunflower oil

salt and freshly ground black pepper

pinch ground cumin

½ tsp ground cumin

olive oil

1 bay leaf

1 tsp fennel seeds

olive oil, for frying

1 tsp dried oregano

2 tsp smoked paprika

2 vegetable stock cubes, crumbled

½ tsp coarsely ground black pepper

¼ tsp hot chilli powder

1 tsp cumin seeds

1 heaped tsp garam masala

75g/2¾oz ground almonds

2 tsp rapeseed or sunflower oil

1 tsp tomato purée

½ tsp ground turmeric

1 tsp ground turmeric

freshly ground black pepper

1 tsp ground cumin

4 tsp olive oil

3 tbsp olive oil

1 tsp cornflour

1 tbsp cornflour

2 tbsp honey

1 tbsp olive oil

salt

1 tbsp sesame oil

pinch sesame seeds

60ml/2¼fl oz dark soy sauce

1 tbsp rice vinegar or white wine vinegar

1 tbsp balsamic vinegar

sea salt and freshly ground black pepper

2 tsp olive oil

2 tbsp tomato purée

1½ litres/2½ pints vegetable stock

salt and freshly ground black pepper

1 tbsp curry powder, plus extra to serve

olive oil, for frying

30g/1oz tomato purée

1 vegetable stock cube, made up with 750ml/26fl oz boiling water

salt and black pepper

2 tsp cumin seeds

2 tsp ground turmeric

50g/1¾oz fresh white breadcrumbs

½ tsp caster sugar

generous pinch cayenne pepper

1–2 tbsp extra virgin olive oil

2 tbsp extra virgin olive oil

½ tsp hot smoked paprika

1 tbsp white wine vinegar

1 tsp cumin seeds

1 tsp ground cumin

½ tsp salt

2 tbsp sunflower oil or any vegetable oil

salt and black pepper

1½ tsp ground cumin

2 tbsp olive oil

1 tbsp red wine vinegar, or any other vinegar

1 tsp dried chilli flakes (or 2 tsp Cayenne pepper)

1 tbsp runny honey

2–3 tsp curry powder, depending on taste

salt and black pepper

2 tbsp vegetable oil

salt and black pepper

3 tbsp vegetable oil

2 tbsp vegetable oil

250ml/9fl oz hot vegetable stock, made with 1 vegetable stock cube

black pepper

1 tbsp vegetable oil

2–3 tbsp mild or medium curry powder, according to taste

2 tbsp vegetable oil

1 tsp ground cinnamon

1 tsp ground cumin

1 tsp salt

2 tbsp vegetable or sunflower oil

salt and black pepper

1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock)

salt and black pepper

3 tbsp olive oil, ideally extra virgin

salt and black pepper

1 litre/1¾ pint vegetable stock

salt and black pepper

½ tsp dried mixed herbs or dried oregano, plus a pinch to garnish

2 tbsp olive oil, plus 1 tbsp to serve

400ml/14fl oz hot chicken or vegetable stock (made from boiling water and a stock cube)

salt and black pepper

1 tbsp olive oil

4 tbsp pearl barley

750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes

2 tbsp sunflower oil or vegetable oil

½ heaped tsp ground black pepper (preferably coarsely ground)

¾ tsp salt

2 tbsp vegetable or sunflower oil

salt and ground black pepper

3 tbsp runny honey

4 tbsp vegetable oil

salt and black pepper

2 tbsp olive oil

1 tbsp olive oil

½ tbsp olive oil

500ml/18fl oz stock (from a stock cube, ideally beef although chicken or vegetable is fine)

2 tbsp olive oil

1 chicken or pork stock cube

salt and freshly ground black pepper

1 tbsp mild curry powder

2 tbsp olive oil

500ml/18fl oz vegetable stock (made from stock cube)

salt and black pepper

1 tbsp olive oil

salt and ground black pepper

2 tsp ground cumin

4 tbsp olive oil

2 tbsp soy sauce

½ tsp ground turmeric

salt and ground black pepper

2 tbsp runny honey

2 tbsp soy sauce

2 tbsp vegetable oil

salt and ground black pepper

1 tbsp olive oil

ground black pepper

2 tsp soy sauce (preferably dark)

2 tbsp vegetable oil

300ml/½ pint vegetable stock, made with 1 stock cube

salt and ground black pepper

2 tbsp vegetable oil

ground black pepper

½ tsp dried mixed herbs or oregano

1 tbsp vegetable oil

1 beef stock cube

salt and freshly ground black pepper

salt and ground black pepper

2 tbsp vegetable oil

1 vegetable stock cube

2 dried bay leaves, or 1 fresh bay leaf

275ml/9½fl oz hot beef stock, made with 1 beef stock cube

salt and freshly ground black pepper

1 tsp dried oregano

3 tbsp tomato purée

salt and ground black pepper

½ tsp dried mixed herbs or oregano

2 tbsp vegetable oil

salt and ground black pepper