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Loaded black bean nachos recipe
 Loaded black bean nachos, but as a traybake! This brilliant method ensures the perfect texture for your tray of nachos, some soft, some crunchy, with plenty of oozy cheese. In November 2023, this recipe was costed at an average of 96p per portion (if using dairy cheese) when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 red peppers, seeds removed and diced2 tbsp olive oil1 tsp paprika1 large red onion, finely chopped2 x 400g tins black beans, drained and rinsed 400g tin finely chopped tomatoes180–200g/6–7oz lightly salted tortilla chips125g/4½oz mature cheddar or dairy-free alternative, grated2 red chillies, thinly sliced15g/½oz fresh coriander leaves, to garnishsalt and freshly ground black pepper 2 red peppers, seeds removed and diced 2 tbsp olive oil 1 tsp paprika 1 large red onion, finely chopped 2 x 400g tins black beans, drained and rinsed 400g tin finely chopped tomatoes 180–200g/6–7oz lightly salted tortilla chips 125g/4½oz mature cheddar or dairy-free alternative, grated 2 red chillies, thinly sliced 15g/½oz fresh coriander leaves, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot.Tip most of the tortilla chips into the tin and gently stir in. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot. Tip most of the tortilla chips into the tin and gently stir in. Tip most of the tortilla chips into the tin and gently stir in. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve.
One pot chilli con carne recipe
 This simple chilli is a one-pot wonder, serve with rice for a filling meal on a budget. 1 large onion1 garlic clove2 tbsp olive oil500g/1lb 2oz minced beef30g/1oz packet chilli seasoning mix500ml/18fl oz beef stock (from a stock cube)1 tbsp tomato purée400g tin chopped tomatoes2 tbsp tomato ketchup400g tin kidney beans, drained and rinsedsalt and pepper 1 large onion 1 garlic clove 2 tbsp olive oil 500g/1lb 2oz minced beef 30g/1oz packet chilli seasoning mix 500ml/18fl oz beef stock (from a stock cube) 1 tbsp tomato purée 400g tin chopped tomatoes 2 tbsp tomato ketchup 400g tin kidney beans, drained and rinsed salt and pepper 350g/12oz brown or white rice 350g/12oz brown or white rice Method Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice. Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally. Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions. Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions. Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice. Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice.
Spiced baked rice with cauliflower and squash recipe
 This one-pot baked rice is so easy to make and full of nutritious vegetables and warming spices. Dr Rupy shows you how to make this midweek saviour for under £1 per portion. Each serving provides 478 kcal, 12g protein, 54g carbohydrate (of which 12g sugars), 22g fat (of which 8g saturates), 8g fibre and 0.65g salt. 2 tbsp olive oil50g/1¾oz unsalted butter2 onions, thinly sliced½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks½ cauliflower (approx. 350g), cut into small florets, plus any leaves6 cardamom pods2 tsp cumin seeds1 tsp ground cinnamonpinch chilli flakes200g/7oz brown basmati rice, rinsed1 vegetable stock cube, made up with 750ml/26fl oz boiling water100g/3½oz frozen spinach, defrosted25g/1oz toasted flaked almonds 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced ½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks ½ cauliflower (approx. 350g), cut into small florets, plus any leaves 6 cardamom pods 2 tsp cumin seeds 1 tsp ground cinnamon pinch chilli flakes 200g/7oz brown basmati rice, rinsed 1 vegetable stock cube, made up with 750ml/26fl oz boiling water 100g/3½oz frozen spinach, defrosted 25g/1oz toasted flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Recipe tips Cauliflower leaves shouldn’t end up in the bin! They’re delicious in this dish, or try roasting them with a little olive oil and sea salt.
Baked bean shakshuka recipe
 A tin of baked beans makes this shakshuka so easy to make. It can be ready in less than 10 minutes, much quicker and cheaper than going out for brunch! Each serving (including the cheese) provides 834 kcal, 43g protein, 56g carbohydrates (of which 25g sugars), 44.5g fat (of which 13g saturates), 18g fibre and 3.4g salt. 2 tbsp olive oil ½ onion, thinly sliced½ red pepper, deseeded and thinly sliced½ tsp ground cumingood pinch dried chilli flakes400g tin baked beans 2 free-range eggs30g/1oz Cheddar, grated (optional) 2 tbsp olive oil ½ onion, thinly sliced ½ red pepper, deseeded and thinly sliced ½ tsp ground cumin good pinch dried chilli flakes 400g tin baked beans 2 free-range eggs 30g/1oz Cheddar, grated (optional) Method Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.Make two dips in the beans and break an egg into each one.Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.Sprinkle with the cheese, if using, and serve with toast on the side for dipping. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally. Make two dips in the beans and break an egg into each one. Make two dips in the beans and break an egg into each one. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny. Sprinkle with the cheese, if using, and serve with toast on the side for dipping. Sprinkle with the cheese, if using, and serve with toast on the side for dipping.
Corned beef hash recipe
 Have this easy store-cupboard-ingredient recipe up your sleeve for a last-minute brunch or lunch for two. Each serving provides 480 kcal, 28g protein, 35g carbohydrates (of which 8g sugars), 24g fat (of which 6.5g saturates), 5g fibre and 1.8g salt. 2 tbsp vegetable or sunflower oil1 onion, finely chopped567g can new potatoes, drained 130g can corned beef2 free-range eggssplash Worcestershire saucefreshly ground black pepper 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 567g can new potatoes, drained 130g can corned beef 2 free-range eggs splash Worcestershire sauce freshly ground black pepper Method Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Recipe tips In November 2023 this recipe was costed at an average of £4.39 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.
Tandoori chicken recipe
 Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip. Use chicken drumsticks or thighs for the best flavour. 1.75kg/4lbs chicken drumsticks, skinnedpinch salt 2 lemons, juice only500g/1lb 2oz plain yoghurt 3-4 tbsp tandoori or tikka spice mix 1.75kg/4lbs chicken drumsticks, skinned pinch salt 2 lemons, juice only 500g/1lb 2oz plain yoghurt 3-4 tbsp tandoori or tikka spice mix 3-4 tbsps plain yoghurtpinch saltpinch sugar5 fresh mint sprigs1 green chilli, deseeded, sliced 3-4 tbsps plain yoghurt pinch salt pinch sugar 5 fresh mint sprigs 1 green chilli, deseeded, sliced Method Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Preheat the grill to high.Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Preheat the grill to high. Preheat the grill to high. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
Chinese chicken drumsticks recipe
Five-spice chicken drumsticks These sticky Chinese chicken drumsticks are full of flavour and super easy to make. Serve with a simple salad for a mouth-watering midweek meal. 1 tbsp groundnut oil3 garlic cloves, chopped2 tbsp grated fresh root ginger1 tbsp Shaoxing rice wine or dry sherry (optional)2 tbsp light soy sauce2 tsp five-spice powder2 tbsp honey 1 tbsp groundnut oil 3 garlic cloves, chopped 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine or dry sherry (optional) 2 tbsp light soy sauce 2 tsp five-spice powder 2 tbsp honey 1kg/2lb chicken drumsticks, skin on 1kg/2lb chicken drumsticks, skin on Method For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) Recipe tips You can make this ahead - cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes or overnight.
Slow cooker bean chilli recipe
 After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to eat when you get in. Serve with rice, cheese, and any other toppings you fancy. Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt. 2 tbsp olive oil2 onions, thinly sliced2 garlic cloves, crushed1 tsp hot smoked paprika (or regular paprika, or chilli powder)1 tsp ground cumin1 tsp ground coriander¼ tsp ground cinnamon150ml/5fl oz hot vegetable stock (made with 1 stock cube)2 x 400g/14oz cans chopped tomatoes2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained1 tsp dried oregano sea salt and freshly ground black pepper 2 tbsp olive oil 2 onions, thinly sliced 2 garlic cloves, crushed 1 tsp hot smoked paprika (or regular paprika, or chilli powder) 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground cinnamon 150ml/5fl oz hot vegetable stock (made with 1 stock cube) 2 x 400g/14oz cans chopped tomatoes 2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained 1 tsp dried oregano sea salt and freshly ground black pepper Method Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Recipe tips This bean chilli will freeze well for up to 3 months. Defrost completely in the fridge overnight. In November 2023, this recipe was costed at an average of £5.37 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.