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Easy cottage pie recipe
To stop the mash leaking into the cottage pie filling below (and if you have time), let the meat cool before adding the potato topping. How to store cottage pie This recipe can be made up to 2 days in advance and stored in the fridge well wrapped in cling film or kitchen foil. To reheat in the oven, cover the top with kitchen foil (to prevent it drying out) and preheat the oven to 180C/160C Fan/Gas 4. Cook for about 40 minutes for a whole pie (or about 15 minutes for smaller portions) or until it’s piping hot in the middle. This cottage pie is also a great recipe for batch cooking. Freeze cottage pie on the day you make it and store for up to 3 months (either whole or in portions – or just make the meat filling in advance, which saves you keeping a big dish in your freezer). To reheat from frozen, sprinkle a little water on top, cover with kitchen foil and cook at 180C/160C Fan/Gas 4 for about 1 hour 15 minutes for a whole pie or 30 minutes for smaller portions, until piping hot in the middle. How do you bulk out a cottage pie? To cheaply bulk out a cottage pie, try adding baked beans to the filling as they do in this Eat Well for Less cottage pie recipe. Why is my cottage pie dry? If the meat filling is dry, it’s most likely because it has been cooked at too high a temperature. The filling should be simmered gently, as more aggressive cooking will cause too much liquid to evaporate. After simmering, the meat filling should be tender with a thick gravy-like sauce – if yours looks dry, stir in some water to thin it out. Does cottage pie contain gravy? Normally you sprinkle flour onto the browned meat before pouring in stock to make a quick gravy as part of the recipe, but if you have some leftover gravy available feel free to use that instead (the same applies for adding shredded leftover roast beef as a substitute for some of the mince). Do you put egg in mash for cottage pie? No, eggs are not a traditionally used in cottage pies. If you want to up your mash game, adding cheese is more common (as the Hairy Bikers do in their cottage pie with cheesy mash). If you want to speed up this recipe, consider using frozen mash. It costs more than cooking it from scratch, but it's a great shortcut when you're in a rush (and if you are concerned about UPFs it tends to be just plain mash – no emulsifiers, stabilisers etc).
Easy chilli con carne recipe
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags or boxes. Reheat from frozen in a saucepan of water for about 15–20 minutes until steaming hot. What can I add to chilli con carne for more flavour? Spices such as ground cumin, coriander and cinnamon round out the flavours without adding much heat (that’s where the chillies come in). If you enjoy smoky flavours, try adding smoked paprika in addition to the other spices. In this recipe, red wine, Worcestershire sauce and beef stock add depth of flavour and some sweetness, but you can also add a square or two of dark chocolate at the end. Also, browning the meat thoroughly will add lots of flavour (see the technique video at the bottom of the page for tips on how to brown meat). Why is chilli con carne healthy? It’s mainly thanks to the beans, which are high in fibre and protein. However, chilli con carne can be high in saturated fat, so choose lean meat and throw in an extra tin of beans if health is your priority (kidney beans are the most common but pinto and black beans also work well). Is chilli better in the slow cooker? A long gentle cook brings the best out in a chilli, allowing the meat to get really tender and the flavours to infuse. This can be done on the hob, but if you want the convenience of using a slow cooker you’ll need to add a bit less liquid so use a chilli recipe developed for slow cookers .
Toad in the hole recipe
In November 2023 this recipe was costed at an average of £5.62 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What is the best baking tin for toad in the hole? A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise. You can use any oven-safe dish, but ceramic and glass dishes take longer to heat up which might affect the rise of your Yorkshire pudding. Why does my toad in the hole not rise in the middle? If you are using a metal tin and are sure your oven is hot enough, it could be because your tin is too small. You need plenty of space between the sausages to allow the Yorkshire pudding to rise properly – if your tin is crowded the batter can't cook properly. Why should you let Yorkshire pudding batter rest? Resting helps Yorkshire puddings to rise fully because it allows the gluten in the flour to ‘relax’ and relaxed gluten is more stretchy.
Easy spaghetti carbonara recipe
Traditional carbonara calls for guanciale, which is Italian cured pork cheek. It’s usually sold in one piece ready to be cut at home. You’ll find it in good delis and specialist butcher shops. Pancetta makes a good alternative and can be bought ready diced in many supermarkets. Bacon lardons are similar and more widely available. You can also chop bacon rashers into thin strips for an easy store-cupboard style supper. Ensure your frying pan is large enough to hold the pasta once it’s cooked and don’t burn the pancetta; you want the fat to be golden and to have released lots of flavour without browning too much which could spoilt the look and taste of the sauce. The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to overcook it at this stage as the eggs will scramble and the texture of the sauce won't be quite as smooth. You’ll know if your sauce is overcooking if you see it becoming grainy as the eggs heat. If this happens, remove from the heat immediately and quickly add another splash of the pasta cooking liquid, or transfer to a large bowl, and continue tossing. You could also try adding a little double or single cream if you have some handy to loosen the sauce. And don’t panic, a good grating of Parmesan and a few twists of ground black pepper will help disguise most mistakes. Some recipes call for egg yolks only, but using whole eggs makes the sauce less likely to fail. Make sure you beat them well, so the yolks and whites are well combined. It helps to use room temperature eggs, if they are fridge cold it's harder for the hot pasta to cook them through when making the sauce. Make sure you cook the carbonara just before you serve it and don’t forget to warm your plates or bowls as it will cool quickly. It’s best made in smaller quantities to give you the best control over the ingredients – you are aiming to make a silky, smooth emulsified sauce that coats every strand of pasta. Pecorino is a good alternative to Parmesan and is used in a classic spaghetti carbonara. Grana Padano is a more budget conscious choice. Pick a good quality spaghetti if you can. Ideally one that’s been made using bronze dies to extrude the pasta. This gives a rougher surface to each strand which means it will hold sauce better. You can use tagliatelle or linguine instead of spaghetti if you like. And fresh pasta can be used in place of the dried if you prefer. Don’t forget that for a carbonara, you also want to use the pasta cooking liquid to help make the sauce extra silky, so make sure to reserve it when you drain the pasta. If you do forget, use some freshly boiled water from a kettle instead. Use kitchen tongs to toss the pasta with the sauce rather than a spoon, as it's easier to mix everything together. Spaghetti carbonara doesn’t reheat well, but if you do have some leftover, you could warm-up on in a microwave oven on a medium setting for a couple of minutes. The texture won’t be quite the same, but it will still taste delicious.
Easy spaghetti bolognese recipe
This bolognese sauce can be cooked in advance and frozen. Leave to cool completely then pop in a freezer-proof container, it will keep in the freezer for up to 3 months. In September 2023 this recipe was costed at an average of £4.27 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What makes spaghetti bolognese taste better? This budget recipe uses basic ingredients so cooking them well makes a big difference. Take care to brown the meat thoroughly and cook the Bolognese gently for the full 45 minutes for the best results. If you want a more luxurious bolognese try using passata and red wine for a silky sauce and add a crunchy pangrattato topping. Why add milk to bolognese? It might seem strange, but a splash of milk balances the acidity of the tomatoes and helps create a rich, silky sauce. You will find it in most authentic Italian recipes such as Anna Del Conte’s traditional Italian ragu and Gennaro Contaldo’s no-compromise slow cooker bolognese , which interestingly doesn't contain garlic – another traditional Italian approach that might surprise you. If you love your slow cooker, we also have an easy slow cooker spaghetti Bolognese for when you want to keep things simple. What kind of pasta is best for bolognese? In the UK we tend to use spaghetti, but tagliatelle, fettuccine or papardelle is more authentic.
Healthy spaghetti bolognese recipe
 Use lean mince (about 4% fat or less), a big handful of mushrooms and whole wheat pasta to enjoy a healthy bolognese that you can feel 100% good about. This meal provides 413 kcal, 23g protein, 55.9g carbohydrate (of which 10.1g sugars), 11.2g fat (of which 3.6g saturates), 12.1g fibre and 0.8g salt per portion. 1 tbsp olive oil200g/7oz lean beef mince1 onion, finely chopped4 large mushrooms, sliced1 carrot, grated400g tin chopped tomatoes230ml/8fl oz vegetable stock2 tbsp tomato purée½ tsp Worcestershire sauce½ tsp freshly ground black pepper300g/10½oz whole wheat pasta, such as spaghetti2 tbsp chopped fresh parsley 1 tbsp olive oil 200g/7oz lean beef mince 1 onion, finely chopped 4 large mushrooms, sliced 1 carrot, grated 400g tin chopped tomatoes 230ml/8fl oz vegetable stock 2 tbsp tomato purée ½ tsp Worcestershire sauce ½ tsp freshly ground black pepper 300g/10½oz whole wheat pasta, such as spaghetti 2 tbsp chopped fresh parsley Method Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.
Peanut butter cup overnight oats recipe
 This easy breakfast recipe contains all the flavours of a peanut butter cup, but it's still packed with protein and good-for-you oats so there's no need to feel bad about eating chocolate for breakfast. 40g/1½oz rolled oats 100g/3½oz Greek-style yoghurt 4 tbsp milk, any type¼ tsp vanilla bean paste1 tsp ground cinnamon 4 tsp crunchy peanut butter, loosened with 1 tbsp water20g/¾oz dark chocolate, minimum 70% cocoa solids, broken into small pieces1 heaped tsp coconut oil 40g/1½oz rolled oats 100g/3½oz Greek-style yoghurt 4 tbsp milk, any type ¼ tsp vanilla bean paste 1 tsp ground cinnamon 4 tsp crunchy peanut butter, loosened with 1 tbsp water 20g/¾oz dark chocolate, minimum 70% cocoa solids, broken into small pieces 1 heaped tsp coconut oil Method Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Recipe tips This recipe can easily be doubled or even quadrupled to make a batch for all the family. These oats are best eaten within 2 days to avoid them getting too stodgy.
Rosemary-roasted almonds recipe
 This is a great snack to bring out when the drinks are flowing. The combination of rosemary and smoked paprika makes these nuts especially more-ish. 200g/7oz blanched almonds2 tbsp olive oil2 tsp sea salt2 tbsp finely chopped rosemary needles½ tsp smoked paprika 200g/7oz blanched almonds 2 tbsp olive oil 2 tsp sea salt 2 tbsp finely chopped rosemary needles ½ tsp smoked paprika Method Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Recipe tips The nuts can be made up to one week ahead of serving and kept in a screw top jar.
Scrambled eggs with spinach and kale recipe
 Use a light single cream alternative to make Tom Kerridge's scrambled eggs with kale extra creamy without the calories. Each serving provides 309 kcal, 21.5g protein, 8.5g carbohydrates (of which 6.5g sugars), 20g fat (of which 7.5g saturates), 4.5g fibre and 1.6g salt. 4 large free-range eggs 75ml2½fl oz light single cream alternativesunflower oil spray½ red onion, finely chopped1 large green pepper, seeds removed, finely chopped40g/1oz kale, shredded1½ tsp Cajun spice mix50g/1¾oz spinach leavessea salt and freshly ground black pepper 4 large free-range eggs 75ml2½fl oz light single cream alternative sunflower oil spray ½ red onion, finely chopped 1 large green pepper, seeds removed, finely chopped 40g/1oz kale, shredded 1½ tsp Cajun spice mix 50g/1¾oz spinach leaves sea salt and freshly ground black pepper Method Beat together the eggs, cream alternative, salt and pepper.Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened.Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted.Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook.Spoon onto warmed plates and serve. Beat together the eggs, cream alternative, salt and pepper. Beat together the eggs, cream alternative, salt and pepper. Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened. Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened. Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted. Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted. Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook. Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook. Spoon onto warmed plates and serve. Spoon onto warmed plates and serve. Recipe tips If you like it extra spicy, add a dash of hot sauce before serving.
Quick broccoli pasta recipe
 Make broccoli the star of the show with this creamy broccoli pasta. This recipe is a doddle to prepare and will get you on your way to five a day. 150g/5½oz rigatoni or penne pasta3 spring onions1 garlic clove125g/4½oz cherry tomatoes150g/5½oz broccoli1 tbsp vegetable oilpinch chilli flakes, or to taste75g/2¾oz cream cheesesalt and pepper 150g/5½oz rigatoni or penne pasta 3 spring onions 1 garlic clove 125g/4½oz cherry tomatoes 150g/5½oz broccoli 1 tbsp vegetable oil pinch chilli flakes, or to taste 75g/2¾oz cream cheese salt and pepper Method Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks.Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid.Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper. Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks. Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid. Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid. Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper. Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper.