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Slow cooker meatballs recipe
Slow cooker meatballs in tomato sauce Give the onions a quick fry before adding all the ingredients to the slow cooker to bubble away for most of the day. Serve the meatballs with tagliatelle and plenty of Parmesan. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed400g/14oz can chopped tomatoes2 tbsp tomato purée1 tsp dried oregano or dried mixed herbs¼ tsp dried chilli flakes (optional)1 dried bay leaf12 ready-made fresh beef mince meatballs (around 375g/13oz)salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano or dried mixed herbs ¼ tsp dried chilli flakes (optional) 1 dried bay leaf 12 ready-made fresh beef mince meatballs (around 375g/13oz) salt and freshly ground black pepper freshly cooked tagliatellegrated Parmesan freshly cooked tagliatelle grated Parmesan Method Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf.Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan. Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf. Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan.
Slow cooker macaroni cheese recipe
 This is a fab no-hassle way to make macaroni cheese. You may find the timings vary a bit between slow cookers. The most important thing is not to let the pasta overcook and turn to mush. Each serving provides 608 kcal, 29g protein, 62g carbohydrates (of which 10g sugars), 26g fat (of which 16g saturates), 4g fibre and 1.2g salt. 400g/14oz dried macaroni200g/7oz extra mature cheddar, coarsely grated200g/7oz ready-grated mozzarella, from a packet410g can evaporated milkfreshly ground black pepper 400g/14oz dried macaroni 200g/7oz extra mature cheddar, coarsely grated 200g/7oz ready-grated mozzarella, from a packet 410g can evaporated milk freshly ground black pepper Method Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir.Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately – the longer the pasta sits, the softer it will become. Put the macaroni and both types of cheese in a slow cooker. Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately – the longer the pasta sits, the softer it will become. Serve immediately – the longer the pasta sits, the softer it will become. Recipe tips It's important to use ready-grated mozzarella for this recipe for a consistently smooth sauce. If you like, you can transfer to a flame-proof dish, sprinkle with more grated cheese and grill until golden
Slow cooker rice pudding recipe
 Making rice pudding in a slow cooker is so easy and you only need a few ingredients. Top with a dollop of your favourite jam. If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, as the rice pudding will continue to thicken as it cools. 15g/½oz butter (preferably unsalted)100g/3½oz pudding rice750ml/1¼ pint full-fat milk25g/1oz caster sugar, ideally golden caster sugar (see recipe tip)¼ tsp ground or grated nutmeg (optional)4 heaped tbsp jam, to serve 15g/½oz butter (preferably unsalted) 100g/3½oz pudding rice 750ml/1¼ pint full-fat milk 25g/1oz caster sugar, ideally golden caster sugar (see recipe tip) ¼ tsp ground or grated nutmeg (optional) 4 heaped tbsp jam, to serve Method Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Recipe tips If you don't have a sweet tooth, you might want to use less sugar. Add half, then taste the milk and adjust to your preference. It's important to use caster sugar as the fine granules will dissolve at the low temperature used in a slow cooker. Golden caster sugar adds a hint of caramel for extra flavour. You will find pudding rice in the supermarket near the baking ingredients or dried fruit. You can use any short grain rice (like paella or risotto rice), but pudding rice gives the creamiest results.
Slow cooker vegan bean chilli recipe
 Get this vegan chilli going in the slow cooker and you’ll come back to a comforting dish to enjoy with rice, avocado, dairy-free yoghurt, coriander and lime wedges. A cheap, comforting dinner. Each serving provides 332 kcal, 12.5g protein, 57g carbohydrate (of which 21g sugars), 1g fat (of which 0.5g saturates), 15g fibre and 0.7g salt. 8 spring onions, trimmed and thinly sliced450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks1 yellow pepper, seeds removed, finely chopped2 garlic cloves, crushed¼–½ tsp dried chilli flakes, depending on taste1 tsp ground cumin1 tsp ground coriander½ cinnamon stick or ¼ tsp ground cinnamon1 tbsp soft brown sugar150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)400g tin chopped tomatoes395g tin red kidney beans in chilli sauce400g tin mixed beans, drained and rinsed1 tsp dried mixed herbssalt and ground black pepper 8 spring onions, trimmed and thinly sliced 450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks 1 yellow pepper, seeds removed, finely chopped 2 garlic cloves, crushed ¼–½ tsp dried chilli flakes, depending on taste 1 tsp ground cumin 1 tsp ground coriander ½ cinnamon stick or ¼ tsp ground cinnamon 1 tbsp soft brown sugar 150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube) 400g tin chopped tomatoes 395g tin red kidney beans in chilli sauce 400g tin mixed beans, drained and rinsed 1 tsp dried mixed herbs salt and ground black pepper freshly cooked ricesliced avocadodairy-free yoghurtfresh coriander lime wedges freshly cooked rice sliced avocado dairy-free yoghurt fresh coriander lime wedges Method Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid.Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing.
Pasta with tuna and rocket recipe
 This tuna pasta recipe is just as good cold as it is hot, so use any leftovers to make packed lunches. This is designed to be a low cost recipe. 300g/10½oz penne pasta 3-4 tbsp olive oil salt and pepper2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces1 lemon, juice and zest 70g/2¼oz rocket leaves, roughly torn 300g/10½oz penne pasta 3-4 tbsp olive oil salt and pepper 2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces 1 lemon, juice and zest 70g/2¼oz rocket leaves, roughly torn Method Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl.Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl. Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves. Just before serving toss through the rocket leaves.
Chargrilled broccoli pasta with chilli and garlic recipe
 This quick and easy pasta with broccoli is perfect when you've got zero time to cook. Add any extras you like! 100g/3½oz spaghetti3 tbsp olive oil100g/3½oz broccoli, cut into small florets1 garlic clove, finely sliced½ red chilli, finely sliced1 tbsp flaked almondssalt and freshly ground black pepper 100g/3½oz spaghetti 3 tbsp olive oil 100g/3½oz broccoli, cut into small florets 1 garlic clove, finely sliced ½ red chilli, finely sliced 1 tbsp flaked almonds salt and freshly ground black pepper Method Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve. Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve.
Microwave arrabiata recipe
 A classic spicy tomato pasta cooked to perfection in a microwave. You can use any pasta shapes in this recipe. Recipe tested using a 800W microwave. 75g/2½oz pasta 1 garlic clove, finely chopped1–2 tsp oil200g/7oz tinned chopped tomatoes1–2 tbsp tomato purée½ tsp red chilli flakes, to taste1 tsp Italian seasoning or dried oregano1 tbsp grated Parmesan, or vegetarian alternative (optional)pinch salt 75g/2½oz pasta 1 garlic clove, finely chopped 1–2 tsp oil 200g/7oz tinned chopped tomatoes 1–2 tbsp tomato purée ½ tsp red chilli flakes, to taste 1 tsp Italian seasoning or dried oregano 1 tbsp grated Parmesan, or vegetarian alternative (optional) pinch salt Method Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside.Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up.Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside. Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside. Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up. Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up. Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Recipe tips You can add some frozen peas or beans to the pasta water for a pop of colour. You can buy Italian seasoning in the herbs section of most supermarkets. But use dried oregano if you can't find it.
Stewed steak ragù recipe
This may sound completely off the wall but bear with me; if you don’t have or can’t afford red wine to sling in your dinner, you can use a surprising substitute instead. Strong black tea, when used in slow-cooked, tomato-based dishes, replicates the deep tannin base flavours that red wine leaves behind once the alcohol has boiled off. Steep one ordinary teabag in 200ml/7fl oz boiling water for 10 minutes, until a deep dark brown colour. Fish the teabag out and discard it, and use the strong tea in place of the wine. This trick really only works with slow-cooked dishes with a tomato base to balance the flavours; unfortunately you can’t pour it in a glass and pretend it’s a juicy Pinot Noir. Any leftover ragù can be used for a bolognese style dinner, like this one above, or in lasagne, or thinned out with a little stock and leftover pasta to make a meaty minestrone-style soup, adding a little leftover pasta or some small cooked pasta shapes. In November 2023 this recipe was costed at an average of £5.64 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.
Bacon pasta recipe
Bacon and kale pasta A tasty protein-packed, high-fibre bacon pasta dish that’s ready in no time. Each serving provides 532 kcal, 27g protein, 49g carbohydrate (of which 4g sugars), 23g fat (of which 9g saturates), 10g fibre and 1.9g salt. 300g/10½oz wholewheat pasta 1 tbsp olive oil10 smoked streaky bacon rashers, thinly sliced1 garlic clove, crushedpinch dried chilli flakes150g/5½oz kale, leaves shredded1 free-range egg yolk100g/3½oz Parmesan, finely grated salt and freshly ground black pepper 300g/10½oz wholewheat pasta 1 tbsp olive oil 10 smoked streaky bacon rashers, thinly sliced 1 garlic clove, crushed pinch dried chilli flakes 150g/5½oz kale, leaves shredded 1 free-range egg yolk 100g/3½oz Parmesan, finely grated salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling salted water according to the packet instructions.Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top.
Cannellini bean and pea stew recipe
 Dr Rupy's simple vegan stew is so simple to throw together and packed with flavour. In November 2023, this recipe was costed at an average of £0.88 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil, plus extra to garnish200g/7oz red onion, finely diced200g/7oz celery, finely diced and leaves reserved for garnish200g/7oz red pepper, finely diced3 garlic cloves, grated2 tsp paprika2 tsp dried mixed herbs1 vegetable stock cube1 tbsp cornflour or plain flour400g tin cannellini beans, drained and rinsed2 tbsp tomato purée300g/10½oz frozen peassalt and freshly ground black pepper 2 tbsp olive oil, plus extra to garnish 200g/7oz red onion, finely diced 200g/7oz celery, finely diced and leaves reserved for garnish 200g/7oz red pepper, finely diced 3 garlic cloves, grated 2 tsp paprika 2 tsp dried mixed herbs 1 vegetable stock cube 1 tbsp cornflour or plain flour 400g tin cannellini beans, drained and rinsed 2 tbsp tomato purée 300g/10½oz frozen peas salt and freshly ground black pepper Method Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.