Recipe 25 – Corned beef, jacket potatoes and salad

Feeds 4    (Gives 16 slices you may have a little left for lunch*)

Ingredients:  £3.45
Tin of corned beef       (1.45p)
1 kg Potatoes                 (40p)
½ Salad/ ½ Coleslaw  (£1.50)

Put tin of corned beef in fridge in the morning
2 .Cut meat in 16 slices 4 x 4
Suggested is Jacket Potatoes, or look at Potato Possibilities for a change.
Use Salad Selection and this week include some celery to make a more filling meal.

Cost of meal:  £3.45
Cost per person:  86p.

*Tip 1:  If you have remaining corned beef try mashing it with a little tomato sauce and using as sandwich filling.

Tip 2:   In Week 1 & 2 you froze meals, eg Spaghetti Bolognese & Chill con Carne.  You may want to substitute those for the above meal, which is just a sample of a quick cheap and simple meal you can provide at any time, useful after a busy day.

Recipe 24 – Ham, egg, beans and potato wedges

Feeds 4

Ingredients:  £3.18
4 Ham steaks             (£1.92)
4 eggs,                          (32p)
Tin of baked beans      (22p)
800 kg potato wedges  (32p)

1. Prepare and cook wedges as in ‘Potato Possibilities’
2.When wedges are nearly cooked prepare other parts of meal.
3.Open beans and put in saucepan
4.In frying pan with spot of oil put cooked ham steaks to heat through
5.Put on plate and cover with another to keep warm if you are frying eggs.
6.A little oil in frying pan, break eggs, OR scramble as below.

Scramble eggs:
1. Place a little milk in either a large jug for microwave or saucepan.
2.Break in the four eggs and beat well with a little pepper
3.In saucepan heat gently and stir briskly as eggs start to set
4. In Microwave place on HIGH for about 3 mins take out and stir
5. Return until mixture begins to rise up the jug
6. Take it out and beat with fork, if it is light and fluffy it is done,
7. If there is still liquid return as 5.
8. In the saucepan when light and fluffy serve immediately
9. Add those to the heated ham, beans and cooked wedges.

Alternative:  Use the pineapple with the ham instead of eggs, creamed potatoes instead of wedges, and if courgettes are in season two of those with a tin of tomatoes and onion cooked together with a segment of garlic is delicious. It will cost more than beans, but still make a reasonably priced meal.

Cost of Meal:     £3.18
Cost per person:    79p


Recipe 23 – Ham & Pineapple Pizza with salad

Feeds 4

Ingredients:  £2.01
Chunked quarter of ham         (96p)
¼ Pineapple sliced in pieces   (32p)
100 grams cheese                      (50p)
Frozen homemade tomato topping          (13p)

Base ingredients:  13p
220 gr (8oz) SR flour (10p),
8 desert spoons veg/sunflower oil (SC),
8 desert spoons water,
1 tsp. Oregano. (SC)

1.  Combine all ingredients in a bowl so dry, but malleable.
2.  Use fingers to gently press over base of 12inch frying pan.
3.  With 7inch pan halve ingredients and make two bases
4.  Cook each one with a medium heat, if possible, cover for quick rising
5.  When upper side looks fairly dry, invert plate and turn over.
6.  If pastry sticks to plate drop back in pan for a minute or two.
7.  If not brown enough on either side use plate to turn base to brown it.
8.  Tip on to plate ready to add toppings.

Basic Tomato, Onion & Garlic topping.
1.  Use previously prepared portion of topping.
2.  Alternative:  Mix a tin of tomatoes with a ¼ crushed garlic,
3.  Add one onion and squeeze of tomato sauce cook until onion soft.
4.  If needed add cornflake crumbs to thicken.
5.  Spread evenly over the base(s), with freeze remainder  (39p)

For this pizza:
1. Add ham and pineapple (remainder use as lunch fruit)
2. Grate and sprinkle cheese over the top and grill until brown

Serve with salad or coleslaw:  (half and half)  (£1.10)
This brings a great nutrition to you eating and for quick reference – see ideas and recipe suggestions in Salad Suggestions & Coleslaw Recipe’

Cost of Meal:  £3.24
Cost per person:  88p



Recipe 22 – Ham joint with swede/potato mash & veg.

Feeds: 4  x 3 meals;  In this recipe use only a quarter of the joint

Ingredients:  £2.49
Cook 1 kg Ham joint    (£3.99)
Cut and use 8 slices for this meal        (96)p
600 grams potatoes                                (20p)
300 grams of swede                                (26p)
Tin of Tomatoes                                       (28p)
½ Pkt of frozen peas                               (26p)

1. Put ham joint in large saucepan cover with water, gently boil for 1 hour
2. Slice when cold in 8 thin slices for this meal.
3. Cut four thicker ones for tomorrow and chop remaining meat into chunks
4. Put remainder in container and refrigerate until used.

Swede and potato mash:
1. Peel both swede and potatoes and cut into small pieces
2. Boil for approximately 10 mins until soft and carefully drain off all liquid
3. Mash together a large knob of margarine with a dash of pepper

Serve with:
Frozen peas boiled in water for 5 mins and tinned tomatoes in tomato juice as the juice has a thicker consistency and if necessary can be thickened with a little cornflour and water or squirt of tomato sauce to make a  gravy.   Perhaps add a little garlic or if you have it Worcester sauce, or even HP sauce.

Tip 1:  Cook the ham joint the day before and put in fridge.  Carve the whole as indicated above, keeping the meat in a container in the fridge to use in further recipes. .

Tip 2:  You may have tomato sauce, or tomatoes left over, add a chopped onion and half a crushed garlic cook until onion soft.  You can use this as the tomato base for a pizza or freeze to use another day.

Tip 3: You may need to thicken this as a base for a pizza so you can use the end of the cornflakes, almost as dust, usually a couple of teaspoons will thicken it when cooked in the microwave for about 30 seconds.

Cost of meal:  £2.49
Cost per person:  62p

Recipe 21 – Cottage Pie with vegetables

Feeds 6:
Four adults could consume this,  but with 2 children less likely.

Ingredients:  £3.41

500 grms   Mince          £2.00)
2 onions                          ( 20p)
1 beef stock cube             (12p)
Tabsp of Lentils               (SC)
1 kg potatoes                    (40p)
250 grms of carrots         (22p)
Cabbage or broccoli        (47p)
Gravy granules                 (SC)

1. Brown mince with onions in saucepan
2. Add stock cube and 1 pint of water
3. Add lentils and simmer for 20 mins
3. Peel potatoes, cut small and cook until soft = 10 mins
4. Poor about ½ pt of water from potatoes into mixture and continue to simmer
6. Thicken mixture so more solid with gravy granules
7. Pour into dish and allow to stand for about 5 mins
8. Mash the potatoes add a little butter, milk * pepper to a creamy texture
9. Carefully add potatoes on top so mixture below isn’t disturbed
10. With a knife or fork carefully create little peaks in the mash
11.Grill/ Microwave on Low or put in hot oven for 10 mins.

Serve with above vegetable:
Carrots cut up take about 15 mins in boiling water.
Cabbage cut in wide strips up and then across take 5 -10 mins

Tip 1: This is served with green beans, try peas/sweetcorn/carrots/sprouts.

Tip 2: To be more fulling for 6 adults add several vegetables as suggested.

Tip 3:  Lessen the cost by buying less mince for 4 people.  Some shops sell 400 grams, others 600 grms.   Use 400 grms freeze 200 grms to use another day.  If freezer space is limited, then use as Tip 4.

Tip 4:  This is your chance to experiment!  Mash together the meat and potaotes of the pie, and pop in fridge. Use any leftover vegetables, boil and mash to make a savoury pancake filling. . Use within three days.  Put filled pancakes in a flan dish cover with chopped tinned tomatoes having added a finely chopped garlic.  Sprinkle cheese over the top and cook in oven at 180 degrees until hot and browned.  Serve with green vegetable.  You have now made a tasty meal for four at less than £1.00.

Cost of this meal:  £3.41
Cost per person:   88p





Recipe 20 – Chicken Supreme with rice & vegetables

Feeds 4

Ingredients: £3.22
4 Chicken breast fillets       (£1.69)
1 Tin of Chicken soup            (33p)
4 tabsps of Greek yoghurt     (22p)
1 Green pepper                       (33p)
Mushrooms                             (65p)
½ Garlic (optional)                 (SC)

1.  In a little oil gently strips of green pepper, mushrooms and garlic
2.  Add to that chicken breast fillet and brown on both sides
3.  Add the soup to the pan and simmer
4.  Or use microwave on Medium for 10 mins
5.  Add the Greek yoghurt before serving.

Rice with vegetables:    36p
1.  Peel chop and dice two small or one large carrot to 1 mm cubes (10p)
2.  Add a handful of peas = about same amount as carrots                (10p)
3.  Add carrots & peas to boiled water with rice                                    (16p)

Cook as before:
1. In separate saucepan put a full mug of water in per person and boil
2. Measure half a mug of rice for each person to water
3. Gently boil without saucepan lid for 8 minutes
4. Check there is water at bottom of pan cook for another 4 mins
5. Remove from heat put on lid, leave rice to steam for 8 minutes before serving
6. Serve in ring and place chicken portion and sauce in the centre

Cost of Meal:  £3.58
Cost per person:  89p


Recipe 19 – Frittata with salad

Feeds 4

Ingredients:  £1.38
250 grams of cooked bacon*    (30p)
250 grams boiled potatoes        (10p)
1 Onion                                          (10p)
4 large tomatoes                          (40p)
6 eggs                                             (48p)
Any vegetable leftovers


1. Take cooked, chopped bacon out of freezer (prepared two weeks ago)*
2. Chop roughly into 1 mm cubes, boil until just soft
3. Chop onion and fry in a little oil with bacon
4. Break six eggs into a jug, add pepper and little milk and whisk with fork
5. Add any leftovers with cooked potato to pan when bacon and onion hot.
6. Pour over egg mixture, and scramble the ingredients together
7. Once the egg begins to set allow to gently to cook until centre is dry
8. Cut the tomatoes in half and arrange around pan
9. Optional: Sprinkle cheese on the top                                (40p)
10.Slip your frying pan under the grill and brown the top
11. Cut in portions and serve with basic salad                   (£1.73)

Cost of meal: £3.51
Cost per person:  88p



Recipe 18 – Sausage, Mash & Baked Beans

Feeds 4/6

Ingredients:     £2.87            

Pack of 12 Sausages  (£1.79)
2 Onions sliced             (20p)
2 tins baked beans       (44p)
500 grms potatoes         (20p)
½ Swede                      (24p)

1.Peel potato and swede chopped both into small pieces (44p)
2.Put in boiling water for about 10 mins to soften
3. Cook sausages until brown in frying pan (£1.79)
4. Depending on pan size you may have to cook in two halves
5. Add a little oil and cook onions (20p)
6. When cooked put together in one pan to keep warm
7. Open cans of beans and heat in a saucepan (44p)
8. Drain water, mash potato and swede with pepper and butter
9. Serve at once

Tip:  This recipe provides for 4 adults with 3 sausages each. Leftover sausages can be chopped up and added to coleslaw in pitta bread or sliced with tomato sauce in a sandwich for lunch.

Cost of Meal:  £2.87
Cost per person:  72p


I will not be idle, but collating the popular parts of recipes so I don’t have to keep put them on each recipe eg.  ‘Different ways of preparing potatoes’; ‘Salad choices’ including the coleslaw recipe.  And maybe a couple of cheap easy puddings to add to your meals.

This is your opportunity to retry and get familiar with your favourite recipes making up your own menu and shopping list from the past three weeks.

1. Choose and find your favourite recipes from the weekly menu’s
2. Write them against each day along with the Recipe number
3. At the same time make a list of the ingredients for that recipe
4. Check your Stock Cupboard List and begin a shopping list
5. Don’t forget to check your breakfast and lunch needs
6. For main meals e.g. if you buy a chicken plan to either use it all or freeze leftovers
7. Check you have enough flour for e.g. pizza or savour pancakes
8. Although you have a week’s menu be flexible in order not to waste food
9. A pizza, frittata, vegetable curry, savoury pancakes are ideal for uneaten food.
10. Find a recipe for fruit, vegetables, meat that needs using and eating up,
11. Invent a recipe.  If successful I could add it to the blog.
12. Be creative, have fun,  enjoy your food while saving money!

A quick calculation to date reveals if you have kept to these simple recipes you have been spending less than £2.00 a day on food per adult person.

Recipe 17 – Delicious fish pizza with coleslaw

Feeds 4
After the more expensive meals this cheap recipe will help offset that cost.

Base ingredients:  13p
220 gr (8oz) SR flour (10p),
8 dsp veg/sunflower oil (SC),
8 dsp water,
1 tsp. Oregano. (SC)

1.  Combine all ingredients in a bowl so dry, but malleable.
2.  Use fingers to gently press over base of 12 inch frying pan.
3.  With a smaller pan you for 4 share ingredients between two pans
4.  Cook with a medium heat, cover if possible with lid until pastry has risen.
5.  When upper side looks fairly dry, invert plate and turn over.
6.  If pastry sticks to plate drop back in pan for a minute or two.
7.  If not brown enough on either side use plate to turn base to brown it.
8.  Tip on to plate ready to add toppings.

Delicious Fish Topping with base only:  £1.03
Tin of pilchards in tomato sauce (£1.10)
Large onion (10p)

1. From pilchards drain off tomato sauce into a small dish
2. Chop the onion, fry, or  microwave with pilchard sauce
3. Mash pilchards back into sauce with onion
4. Separate into three portions, freeze two, use one.
5. Spread a third of mixture on base                                  (40p)
6. Sprinkle over 100 grams of cheese, melt under grill  (50p)

Tip 1: With smaller frying pan, make base ingredients and divide into two,  Make a rough 6 inch circle for each pizza and you will have enough pilchard topping for both.

Tip 2: If you want larger pizzas adjust pizza base recipe and use two portions of pilchard mixture. Even doubling the recipe the pizza will only just be over £2.00.

Tip 3: A third of 12” pizza with salad or coleslaw is should adequately feed 2 adults and 2 children.

Serving suggestions: 
Coleslaw with sultanas (80p)  See earlier recipe.

Cost of this meal:  £1.83
Cost per person:    46p


Recipe 16 – Kenyan Curry with fruit and Rice

Feeds 4 

 Ingredients:  £3.96

400 grms of stewing beef       (£3.26)
2 apples                                   (48p)
1 lrg onion                               (10p)
50 grms (2ozs) sultanas        (SC)
Curry powder                          (SC)
1 Beef stock cube                    (12p)
Tomato Sauce                         (SC)
Gravy granules                        (SC)

1. Peel and cook apples in a little water mas them into that
2. Add 1pt of water, beef stock cube, and chopped onion
3. Squeeze a good blob of tomato sauce
4. Put in curry powder to your taste
5. Stir in the sultanas and bring to the boil
6. Put the steak in a casserole dish and add the sauce
7. Continue cooking in oven at 160 degree or LOW microwave
8. When meat is soft make up gravy granules
9. Add gravy as per instructions make sauce enough for four
10.Check curry flavouring is to your taste

Fruit:   98p
Two oranges, broken into segments and halved                              (50p)
Two bananas cut into slices                                                                 (28p)
Two larger tomatoes cut into eighths                                                (20p)

Rice:  16p

Serving around 50 grams (2ozs)  boiled rice per person
1. In separate saucepan put a full mug of water in per person and boil
2. Measure half a mug of rice for each person to water
3. Gently boil without saucepan lid for 8 minutes
4. Check there is water at bottom of pan cook for another 4 mins
5. Remove from heat put on lid, leave rice to steam for 8 minutes before serving

 Tip 1:.  To make a creamier curry, use cornflour and water mix, add slowly and then 3 tabs of yoghurt     (22p).

Tip 2:  The fruit idea comes from Kenya, it doesn’t have to be added, or perhaps only use one large orange and make a saving of  (25p)

Tip 3:  This dish is more expensive and you may prefer to cook all the meat and add a two-thirds more vegetables and freeze dish for another day.

Tip 4: In future you could cook both stewing steak meals in the oven at the same time.  Separate off the meat, following the above recipe and put back in the same oven as the stew.  Or leave to marinate overnight and cook the following day, or freeze this meal for 4 to eat on another day, and pick a use previous recipe today.

Tip 5:  This might be an ideal recipe for eating up left over tomatoes, bananas and other fruit at the end of a week.

Tip 6:  Markets, greengrocers or even supermarkets often stell of their out of date stock, or even bruise and damaged.  This is a good place to pick up apples which you can always prepare and keep for when making this curry.  When apples are in profusion, you can often get free apples that are bruised, cut that away and make use take-away boxes to make apple bricks for the future makes for cheap and delicious cake or crumble.

Cost of meal:  £5.10
Cost per person:  £1.30