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Easy roast chicken and vegetables recipe
For an extra tasty gravy, remove all the chicken and vegetables from the roasting tin. Add the gravy, made as in the recipe above, and 4–5 tablespoons water to the tin. Scrape up all the pan juices using a wooden spoon or spatula. Pour back into the gravy saucepan and reheat together until bubbling. Strain through a sieve before serving. If your carrots are particularly large, cut into quarters lengthways instead of halves. Don’t let them become too narrow though, as they need to cook for the same length of time as the chicken. If they are particularly small, add a few extra and cook whole, adding to the roasting tin 15 minutes after the chicken begins to cook. If the vegetables begin to overcook before the chicken is ready, transfer to another tin then return to the oven to reheat while the chicken is resting. Once the chicken has cooled after serving, you can take any remaining meat off the bones. Discard the skin and cover the meat. It can be kept in the fridge for up to 2 days. Use in the Creamy chicken and rice recipe which is also part of the Budget meal plan for four. If family members aren’t keen on parsnips, swap for extra potatoes instead.
Roast pork and veg with gravy recipe
Resting the pork after roasting is important as it will help relax the meat and make it more succulent. Make sure you carve it thinly too, as it will go further and be more tender. In weekly budget for the meal plan for six, there's enough money to buy a packet of ready-made Yorkshire puddings to add to this meal. Reheat in the oven while the pork is resting. If your carrots and parsnips are large rather than medium, cut into quarters lengthways instead of halves. And if they are small, you can leave them whole or start cooking 15 minutes later than the pork and potatoes. If your family aren’t keen parsnip eaters, you can add extra potatoes instead. The quick cooking time will mean you won’t achieve any crispy crackling on the pork, but you can remove it before the pork rests and grill for a few minutes instead, if you like. If you already have gravy granules in your cupboard, you could add a couple of tablespoons to the gravy to give it a deeper colour and richer flavour. If your pork is larger than recommended, you can either cook it for longer or cut some off before roasting, wrap tightly in foil and freeze for up to 4 months. Use for stir fries or slow-cooker pulled pork dishes.
Pearl barley risotto with squash and ricotta recipe
Tip 1: This recipe makes three portions. Eat one portion tonight, divide the remaining portions into two sealed containers and chill in the fridge. Tip 2: If you’re following the budget student meal plan for one, tomorrow’s lunch is Pearl barley risotto leftovers. Place one of the risotto portions from the fridge (see above) in a small saucepan, add a splash of water and mix well to break up. Place over a medium heat and cook until piping hot throughout. You can also reheat in a microwave. Season with salt and pepper to taste and serve with 50g/1¾oz ricotta, some fresh basil leaves and a little finely chopped red chilli, if preferred, but this is optional. Tip 3: In this recipe, you roast the whole butternut squash, but you will only use a third of it here. Divide the remaining two-thirds into two batches in separate sealed containers and store in the fridge (one batch will be used for a warm salad and the final batch divided between a pasta dish and served with leftovers as a lunch). Tip 4: If you prefer, you can use 2 pouches of cooked grains instead of pearl barley (such as wholegrain rice, mixed wholegrain, wild & red rice or Spanish-style grains). This is more expensive but easier – especially if you are cooking the recipe outside of the meal plan.
Leftover fritters, with toasted pitta and spinach recipe
 Turn leftover pearl barley risotto into tasty fritters for a super-quick evening meal for one. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 727 kcal, 27g protein, 88.5g carbohydrate (of which 31.1g sugars), 26.5g fat (of which 8.6g saturates), 12.9g fibre and 2.36g salt. 1 portion leftover risotto (see recipe tips)few basil leaves, roughly torn1 egg, beaten1 tsp olive oil1 pitta bread, toastedsmall handful spinachhot sauce, to serve (optional) 1 portion leftover risotto (see recipe tips) few basil leaves, roughly torn 1 egg, beaten 1 tsp olive oil 1 pitta bread, toasted small handful spinach hot sauce, to serve (optional) Method Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters.Fry until golden-brown before carefully flipping and cooking on the other side.Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters. Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters. Fry until golden-brown before carefully flipping and cooking on the other side. Fry until golden-brown before carefully flipping and cooking on the other side. Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great. Recipe tips The leftover pearl barley risotto comes from a batch-cook dinner earlier in the week. Click here for the recipe.
Tomato, squash and chilli pasta with breadcrumbs recipe
Tip 1: If you’re following the budget student meal plan, tomorrow’s lunch is Leftover dal with a 6-minute egg. Remove the frozen portion of dal from the freezer and thoroughly defrost. Place the dal in a saucepan or microwave-safe container and heat until piping hot. Meanwhile, bring a small saucepan of water to the boil and carefully lower in 1 free-range egg. Set a timer for 6 minutes and boil the egg. Once the 6 minutes is up, carefully peel the egg (placing it under cold water as it will be hot) and break the egg in half. Place the egg halves on top of the hot dal. Serve with a little finely chopped red chilli if you like. If you have any strained yogurt left over, use it here too if desired. Tip 2: The butternut squash used here will have been precooked as part of the meal plan. If following the plan in order it will use all the squash you have left (otherwise it's half of one of the portions). If cooking from scratch, roast about 200g/7oz chunks of squash at 180C for 25 minutes until tender and browning at the edges. Tip 3: At the end of this week’s recipes, you should have used up all fresh ingredients, except for a chilli and some fresh root ginger leftover (unless you were able to buy loose). Both things freeze well. Slice or chop the chilli up and put inside a freezer-safe bag or small container, to use in future. The ginger can be frozen whole and grated straight from frozen! Tip 4: To make more pitta breadcrumbs, toast a pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown.
Courgette chilli pasta recipe
 Creamy, mild courgettes make a perfect contrast to the other garlicky, spicy flavours in this easy vegan pasta dish for one. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.36 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 courgette, thinly sliced100g/3½oz dried penne2 garlic cloves, thinly sliced1 tsp dried chilli flakes10g nutritional yeastsmall handful fresh flatleaf parsley, finely chopped 1 tbsp olive oil 1 courgette, thinly sliced 100g/3½oz dried penne 2 garlic cloves, thinly sliced 1 tsp dried chilli flakes 10g nutritional yeast small handful fresh flatleaf parsley, finely chopped Method Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve. Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Heat the oil in a frying pan over a medium heat, add the courgette slices and fry for 4–5 minutes on each side until golden. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Meanwhile, bring a large saucepan of water to the boil. Add the pasta, reduce the heat and cook for 8 minutes until al dente. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Once the courgettes are golden and tender, add the garlic and chilli flakes and fry for 2 minutes until fragrant. Add a good splash of the pasta cooking water if it sticks or starts to look too dry. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Drain the pasta, reserving a mugful of pasta water, and add the penne to the courgette mixture in the pan. Toss well to coat, adding pasta water as needed to make a glossy sauce. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve. Stir through most of the nutritional yeast and parsley, reserving a little bit to garnish, and serve.
Risi e bisi recipe
 This rice and pea dish is so creamy you won’t believe there’s no dairy in it. It is known as the Italian version of rice and peas. This recipe is part of a budget vegan meal plan for one. In September 2023 this recipe was costed at an average of 86p when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 1 onion, finely chopped4 garlic cloves, finely chopped or grated50g/1¾oz long-grain rice1 vegetable stock cube100g/3½oz frozen peassmall handful fresh flatleaf parsley, finely chopped salt and ground black pepper 1 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped or grated 50g/1¾oz long-grain rice 1 vegetable stock cube 100g/3½oz frozen peas small handful fresh flatleaf parsley, finely chopped salt and ground black pepper Method Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately. Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Heat the oil in a large frying pan or saucepan. Add the onion and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute until fragrant. Add the rice and crumble in the stock cube. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Carefully pour 500ml/18fl oz boiling water from a kettle into a measuring jug. Add 100ml/3½fl oz boiling water at a time to the rice mixture, stirring regularly and adding more water when there is no visible liquid left. Cook for around 10 minutes or until all the liquid is absorbed. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately. Season generously with salt and pepper. Check the rice is cooked and no longer has a bite to it. Stir through the peas and parsley until the peas are cooked. Serve immediately.
Chickpea curry recipe
5-ingredient chickpea coconut curry Just five ingredients and one of them’s rice! Have this easy vegan chickpea curry on the table in less than 10 minutes. Each serving provides 501 kcal, 18g protein, 71.5g carbohydrates (of which 6g sugars), 13.5g fat (of which 7.5g saturates), 12g fibre and 0.6g salt. 2 tbsp medium Indian curry paste, such as tikka masala400g can chickpeas, drained and rinsed227g can chopped tomatoes25g/1oz creamed coconut, from a block, roughly chopped 250g sachet basmati rice or 125g uncooked basmati rice 2 tbsp medium Indian curry paste, such as tikka masala 400g can chickpeas, drained and rinsed 227g can chopped tomatoes 25g/1oz creamed coconut, from a block, roughly chopped 250g sachet basmati rice or 125g uncooked basmati rice Method Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Serve with basmati rice, cooked according to the packet instructions. Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Put the curry paste and chickpeas in a frying pan and cook over a low heat for 1–2 minutes, stirring constantly. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Add the tomatoes and coconut and bring to a gentle simmer. Cook for 6–8 minutes, stirring regularly, until the curry looks thick and glossy. Stir in a little water if you need it. Serve with basmati rice, cooked according to the packet instructions. Serve with basmati rice, cooked according to the packet instructions.
Slow cooker chicken korma recipe
 This family-friendly curry is easily doubled, so you can make extra to store in the freezer for another dinner. 2 small–medium onions, roughly chopped100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people)2 tsp ground turmeric40g/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred)8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces100ml/3½fl oz double cream or Greek-style yoghurthandful sultanas or raisins (optional)salt and freshly ground black pepperfreshly cooked basmati rice and/or warmed naan bread, to serve 2 small–medium onions, roughly chopped 100g/3½oz korma curry paste (or follow pack guidance for serving 4–5 people) 2 tsp ground turmeric 40g/1½oz flaked almonds, plus 2 tbsp to garnish (toasted if preferred) 8 small chicken thighs (about 700–750g/1lb 9oz–1lb 10oz) skin removed, boneless, excess fat trimmed and each thigh cut into 3–5 pieces 100ml/3½fl oz double cream or Greek-style yoghurt handful sultanas or raisins (optional) salt and freshly ground black pepper freshly cooked basmati rice and/or warmed naan bread, to serve Method Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker.Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden.Stir in the cream and sultanas, if using, and cook for another 15 minutes on High.Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread. Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker. Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker. Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden. Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden. Stir in the cream and sultanas, if using, and cook for another 15 minutes on High. Stir in the cream and sultanas, if using, and cook for another 15 minutes on High. Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread. Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread.
Cabbage curry recipe
 This easy Indian cabbage dish is wonderful on its own or as a side dish with a variety of dishes for a curry feast. 2 tbsp coconut oil or vegetable oil1 tsp cumin seeds1 tsp turmerichandful of fresh curry leaves½ green chilli, finely sliced1 red onion, sliced2 garlic cloves, peeled and kept whole1 small savoy cabbage, finely shredded (remove the thick stems)small handful desiccated coconut (approximately 25g/1oz)salt, to taste 2 tbsp coconut oil or vegetable oil 1 tsp cumin seeds 1 tsp turmeric handful of fresh curry leaves ½ green chilli, finely sliced 1 red onion, sliced 2 garlic cloves, peeled and kept whole 1 small savoy cabbage, finely shredded (remove the thick stems) small handful desiccated coconut (approximately 25g/1oz) salt, to taste Method Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve. Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked. Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve. Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.
Slow cooker aloo gobi recipe
 A great veggie curry that's mild enough to suit all tastes. If you like it spicier, cook with a whole green chilli, pricked a couple of times with a fork. Just make sure to fish it out before serving! 2 tsp cumin seeds2 tsp nigella seeds (optional)4 large garlic cloves, crushed1 tbsp grated fresh root ginger (or ginger purée)500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes)4 tsp mild curry powder2 tsp turmeric3 tbsp butter or ghee1 tbsp tomato purée500g/1lb 2oz new potatoes, larger ones halved or quartered1 cauliflower, head chopped into small florets and leaves saved (see Tips below)salt and freshly ground black pepper 2 tsp cumin seeds 2 tsp nigella seeds (optional) 4 large garlic cloves, crushed 1 tbsp grated fresh root ginger (or ginger purée) 500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes) 4 tsp mild curry powder 2 tsp turmeric 3 tbsp butter or ghee 1 tbsp tomato purée 500g/1lb 2oz new potatoes, larger ones halved or quartered 1 cauliflower, head chopped into small florets and leaves saved (see Tips below) salt and freshly ground black pepper freshly cooked rice or warmed naan breadplain yoghurt freshly cooked rice or warmed naan bread plain yoghurt Method Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Recipe tips Shred up the cauliflower leaves. Heat 1 tablespoon vegetable oil or ghee in a frying pan and fry the shredded leaves over a high heat with 1 teaspoon nigella seeds, a pinch of sugar and some salt and pepper. When starting to brown but still crunchy, squeeze in some lemon juice, stir fry for 1 minute more and serve with the aloo gobi or any curry.