My first document

FOREWORD

Over our 10 years of developing recipes at My Food Bag, our chefs have learnt a trick or two about making delicious recipes that the whole family love. And along the way we’ve figured out how to deliver the best value to our customers with the use of in-season veggies, clever flavour combinations and fail-safe cooking methods.

Our meal kits offer great value and convenience to our customers, but we understand that in the current cost of living crisis, there’s plenty of demand for even cheaper solutions. Nadia and the Bargain Box by My Food Bag team were determined that all Kiwis should have access to our knowledge and recipe ideas, so that we can all eat better, more nutritious food without spending more every week.

Recently, consumer advocate @thecontraversialkiwi tested Bargain Box with rave reviews. He is also a dad, home cook and an advocate for families eating well on a budget! We were pleased he found Bargain Box so great for his family, so we asked if he wanted to come on board and create some recipes for this e-cookbook.

Inside this book you’ll find 20+ dinners for 4 that should cost you less than $20 to create, as well as budget-friendly snack and treat ideas. Plus, plenty of hacks to make your grocery spending go further (and taste better!).

A WORD ABOUT OUR COSTINGS

We have costed each recipe using online supermarket pricing in September 2023. We have used the cheapest brand in each category, and the recipe cost includes the amount of each ingredient used in the recipe. You may be able to buy the recipes for even less if you venture to your local market, butcher or buy in bulk.

With pantry staples - we have made suggestions on which ones you should stock up on to make these recipes, but each recipe includes the cost of the portion of that ingredient that you will use. The only ingredients not included in the cost of the recipes are cooking oil, salt and pepper.

45+ recipes for less than $20 for 4 people, plus snacks, desserts and heaps of hacks and tricks to make eating well on a budget easy and tasty!

@thecontraversialkiwi

BARGAIN BOX by MY FOOD BAG, NADIA LIM with contribution from TikTok influencer

GET YOUR VEG

Incorporating vegetarian meals is a great way to save money on food costs, so we’ve provided plenty of veggie recipes that are chock-a-block with healthy veg. Plant-based proteins (beans, lentils, tofu) and staple ingredients (vegetables, grains, legumes), which can be bought in larger quantities, are often less expensive than meat so are great on a budget.

Dial up your veggie content for the week by making at least one weekly dinner meat-free – how about ‘meat-free Mondays’? For all our main recipes (vegetarian or meat) we have indicated the veg content per serving to help you plan wholesome and healthy meals each week.

Veg content indicator! Look out for this on all our main recipes, where we have indicated the veg content per serving. This will help you to plan wholesome and healthy meals each week.

SMART SEASONAL SWAPS

Go for seasonal veg where you can – it’s always at its most affordable when in-season and will be just what your body is craving.

During the chilliest months of the year, these winter vegetables will be in season:

Broccoli, Brussels sprouts, green cabbage, carrots, cauliflower, celery.

TIP: Swap salads for crunchy slaws in winter to save money.

In summer, make the most of these vegetables:

Cucumber, capsicum, tomato, avocado and sweetcorn.

TIP: Swap broccoli for courgettes, which should be plentiful in the summer months.

Contents

SOUP, WONDERFUL SOUP

Curried Cauliflower Soup

Edamame & Pea Soup

Lentil Soup

Parsnip & Leek Soup

Indian-Spiced Pumpkin Soup

Minestrone Soup

VEGGIES TAKE CENTRE STAGE

@thecontraversialkiwi’s

Self-crusting Quiche

Hearty Veggie Bake

Spring Vedgeree

Potato, Pea & Cauliflower Curry

Veggie Skillet Lasagne

Leftover Veggie Tart

Best Ever Red Lentil Dhal

PANTRY PASTAS

Cheat’s Beef Lasagne

Jake’s Spaghetti Pizza Ramen

One-Pot Mexican Bolognese

Bacon & Pea Gnocchi

Amber’s Tuna & Corn Pasta

Pork & Lentil Spag Bol

MARVELLOUS MINCE

Cheesy French Onion Meatballs

Saskia’s Cheat’s Cabbage Rolls

Mini Beef Meatloaves

Sticky Vietnamese Pork Meatballs

FAKEAWAYS

@thecontraversialkiwi’s

Spiced Fried Chicken Wings

@thecontraversialkiwi’s

Easy-‘Peas’y Prawn Curry

Feta & Veggie Pizzas

Hoisin-Glazed Pork Burgers

Southern Chicken Drums & Mash

Crispy Japanese Chicken

Batch Cook Pork Fried Rice

Smoky Chickpea Tacos

CROWD-PLEASING MEXICAN

Mexi Bean Enchiladas

Mexi-spiced Bacon Loaded Wedges

Mexi Veggie Chilli Jacket Potatoes

Spanish-Spiced Chicken

NADIA’S CHICKEN 3 WAYS

Chicken, Mushroom & Spinach Pie

Chicken & Veggie Pad Thai

Comforting Chicken Soup

DELICIOUS SIDES & DESSERTS

Flatbreads

Easy Corn Fritters

Homemade Hummus

Anzac Biscuit Crumble

Self-Saucing Chocolate Pudding

Chocolate Mug Cake

Chia Pudding

Banana Loaf

Popcorn

Soup, Wonderful Soup

Soup is like your savvy, cost-conscious and health-conscious friend all rolled into one. It’s a real nutritional powerhouse, thanks to its mix of veggies, proteins and grains that pack a punch containing vitamins, minerals and fibre.

It’s a great way to stretch your ingredients without emptying your wallet – budgetfriendly, good-for-you cooking at its best! Make any leftover or almost-stale bread into croutons for that added crunch factor.

TIP: Make any leftover or almost-stale bread into croutons for that added crunch factor.

Enjoy a hearty and nourishing bowl of soup, ideal for a satisfying winter lunch! Packed with protein from the chickpeas, this dish will leave you feeling satisfied. For an added burst of flavour, consider garnishing with some fresh green herbs from your garden.

CURRIED CAULIFLOWER SOUP

Soup

2 cans chickpeas, drained & rinsed

2 carrots, diced 1cm

1 cauliflower, cut into small florets

1 Tbsp curry powder

1 drizzle of oil

2 cups vegetable stock

2 cups water

1 tsp salt

To Serve

4 Tbsp yoghurt

PREP IT

Preheat oven to 200°C (or 180°C fan bake).

Drain and rinse chickpeas. Dice carrots 1cm. Cut cauliflower into small florets.

ROAST IT

Toss chickpeas and veggies on a lined oven tray with curry powder and oil. Season with salt and pepper. Roast in oven for 15-20 mins, until lightly golden.

SIMMER IT

Save 1/4 of the chickpeas for serving. Add remaining veggies and chickpeas to a medium pot. Add stock, water and salt measure and bring to the boil. Once boiling, reduce to a simmer and cook, covered, for about 12 mins, until very tender.

BLEND IT

Blend soup with a stick blender and season to taste with salt and pepper.

EAT IT

Serve soup with yoghurt and saved chickpeas.

$2.71 per serve

TIP:

Add more or less curry powder depending on your taste buds.

A great empty-the-freezer soup! Frozen edamame and peas are combined with simple veggies and stock to create a vibrant, satisfying soup. The edamame and peas not only add to your 5+ a day, but they’re also packed with protein.

EDAMAME & PEA SOUP

Soup

1 brown onion, diced 1cm

2 cloves garlic, minced

2 stalks celery, chopped

1 drizzle of oil

2 cups frozen shelled edamame beans

3 cups frozen peas

2 cups vegetable stock

2 cups water

PREP IT

Dice onion 1cm. Mince garlic. Chop celery.

COOK IT

Cook onion, garlic and celery with a pinch of salt for 2–3 mins, until beginning to soften.

Add edamame, peas and stock and bring to the boil. Once boiling, reduce heat to low, cover and cook for 6–7 mins, until tender.

BLEND IT

Remove soup from heat and use a stick mixer to blend until smooth.

Season to taste with salt and pepper.

EAT IT

Ladle into bowls.

$3.07 per serve

TIP:

Add any other leftover green veg, like spinach, for that extra veggie hit! Brighten it with chopped mint from the garden.

This wholesome lentil soup is an easy way to up your veggie intake for the day, with 2 serves of veggies per bowl! Enjoy as is, or with a crunchy slice of wholegrain toast.

LENTIL SOUP

Soup

1 onion, finely chopped

2 stalks celery, thinly sliced

2 carrots, cut in half lengthways & thinly sliced

1 drizzle of oil

¼ tsp ground ginger

¼ tsp ground cinnamon

1 pinch of chilli flakes

2 cans brown lentils, drained & rinsed

2 cups water

1 can chopped tomatoes

2 cups vegetable stock

1 tsp salt

2 cups leafy green veg e.g. spinach, silverbeet, kale, roughly chopped

To Serve

4 Tbsp yoghurt (optional)

PREP IT

Dice onion. Thinly slice celery. Cut carrot in half lengthways and thinly slice.

COOK IT

Heat oil in a medium pot on low-medium heat. Add onion, carrot and celery and cook, stirring, for 3–4 mins. Add ginger, cinnamon, chilli flakes and a pinch of salt and cook for 30 secs, until fragrant.

SIMMER IT

Drain and rinse lentils. Add lentils, water measure, canned tomatoes, stock and salt measure to pot. Bring to the boil and simmer for 8–10 mins, until carrots have softened. Add greens and cook for 2 mins, until tender. Season to taste with salt and pepper.

EAT IT

Ladle into bowls and dollop over yoghurt.

$2.57 per serve

TIP:

Try adding some toast or croutons for extra crunch or have with crackers on the side.

Perfect for winter, this soup uses up leftover veggies and makes for a great light lunch.

PARSNIP & LEEK SOUP

Soup

1 brown onion, thinly sliced

4 parsnips, diced 1cm

1 leek, thinly sliced

1 drizzle of oil

1/2 tsp salt

3 cups vegetable or chicken stock

3 cups water

½ cup lite sour cream

½ lemon, juiced

PREP IT

Thinly slice onion. Dice parsnips 1cm. Thinly slice leek.

COOK IT

Heat oil in a pot on medium heat. Add onion and cook for 1–2 mins, until starting to soften. Add parsnips, leek and salt measure. Season well with pepper. Cook for 3–4 mins, then add stock.

SIMMER IT

Bring the boil, then reduce heat to low and cook for about 15 mins, until veggies are tender.

BLEND IT

Use a stick mixer to blend soup. Add sour cream and squeeze in lemon juice. Stir to combine and season to taste.

EAT IT

Ladle into bowls.

$3.75 per serve

TIP:

Have plain yoghurt in the fridge? Swap that instead of sour cream for a healthier, cheaper alternative!

A cosy, comforting soup that can be tweaked depending on your household’s tastes. The curry powder adds a delicious kick and depth of flavour, however for a classic version just leave it out. The addition of chickpeas adds protein and a delicious crunch.

Fancy more of a Thai style soup? Simply swap the curry powder and half the vegetable stock for a tablespoon of Thai curry paste and a tin of coconut milk.

INDIAN-SPICED PUMPKIN SOUP

Soup

3 garlic cloves, roughly chopped

1 leek, cut in half lengthways & thinly sliced

2 carrots, diced 2cm

½ cauliflower, roughly chopped (optional)

800g pumpkin, peeled & diced

1 drizzle of oil

1 Tbsp curry powder

1 tsp salt

3 cups water

3 cups vegetable stock

Chickpeas

1 can chickpeas, drained & rinsed

2 tsp curry powder

1 drizzle of oil

Yoghurt

4 Tbsp yogurt

PREP IT

Preheat oven to 220°C (or 200°C fan bake).

Roughly chop garlic.

Thinly slice leek

Dice carrots 2cm.

Roughly chop cauliflower. Peel and dice pumpkin.

COOK IT

Heat oil in a large pot on medium-high heat. Add garlic and leek and cook for about 3 mins, until tender. Add carrots, cauliflower and pumpkin and cook for 5 mins, until just starting to colour. Add curry powder and salt measure and cook for 1 min, stirring, until fragrant. Add water measure and stock, bring to the boil, then simmer for about 20 mins, until veggies are tender.

ROAST IT

Drain and rinse chickpeas. Pat chickpeas dry and toss on a lined oven tray with curry powder, a pinch of salt and oil. Roast for 10-15 mins, until golden.

BLEND IT

Remove soup from heat and leave to cool slightly. Blend soup with a stick blender or food processor, until smooth. Alternatively, mash with a potato masher. Add a little water or stock if needed. Season to taste with salt and pepper.

EAT IT

Top soup with roasted chickpeas and dollop with yoghurt.

TIP:

$3.82 per serve Pumpkin is a way to get extra vitamin A into your diet! But it can be tricky to cut – to make it easier, prick it a couple of times with a sharp knife and microwave for a few minutes to soften – then easily slide off the skin.

Brighten with coriander from the garden if desired!

The perfect comfort food for any occasion, this classic Italian dish can be made with whatever vegetables or leftover meats that you have on hand.

MINESTRONE SOUP

Soup

1 onion, diced 1cm

2 carrots, diced 1cm

2 parsnips, diced 1cm

2 sticks celery, diced 1cm

200g seasonal greens of choice e.g. courgette, broccoli, beans (optional)

1 drizzle of oil

1 Tbsp tomato paste

2 cans cannellini beans, chickpeas or lentils, drained & rinsed

2 cans chopped tomatoes

2 cups veggie stock

2 cups water

PREP IT

Dice onion, carrots, parsnips, celery and any greens 1cm.

COOK IT

Heat oil in a medium pot on medium-high heat. Add onion, carrot, parsnip and celery to pot and cook for 3–4 mins, until beginning to soften. Add tomato paste and cook for 1 min, until fragrant.

SIMMER IT

Add all remaining soup ingredients and bring to a simmer. Once simmering, reduce heat to low, cover and cook for about 30 mins, until all veggies are tender. Season to taste with salt and pepper.

EAT IT

Ladle into bowls.

$3.32 per serve

TIP:

This is a perfect way to clear the fridge of any leftover green veg at the end of the week, but if you don’t have any it works just as well without.

Veggies Take Centre Stage

Make meat-free a thing once a week (or more) at your place and add veg to your diet and money to your wallet!

This delicious crowd-pleaser is super versatile! It’s a great way to use up leftover vegetables from the fridge, and can be enjoyed for breakfast, lunch or dinner.

SERVES 4 READY IN 50 mins 3 SERVES per person

NO PASTRY NEEDED!

SELF-CRUSTING QUICHE

Quiche

2 large potatoes, diced 2cm

1 onion, finely chopped

2 cloves garlic, roughly chopped

2 carrots, grated

1 broccoli or ¼ cauliflower, roughly chopped (whichever is cheapest)

6 eggs

½ cup frozen peas

½ cup frozen corn

BOIL IT

Chop potatoes 2cm. Place in a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on. Remove lid and drop heat to medium. Cook for about 15 mins, until tender.

PREP IT

Preheat oven to 220°C (or 200°C fan bake). Finely chop onion. Roughly chop garlic. Grate carrots. Roughly chop broccoli or cauliflower.

MIX IT

Crack eggs into a bowl and whisk to combine. Add all vegetables and season with salt and pepper.

BAKE IT

Pour into a large, greased baking dish and sprinkle over cheese. Bake in the oven for about 40 mins, until cooked through and golden brown.

EAT IT

Cut into slices and serve on its own or with whatever salad ingredients you have in the fridge.

$3.31 per serve

TIP:

Feel free to use whatever seasonal veg is available. In summer, try swapping these veggies to courgette or capsicum!

This bake can be made ahead and stored in the freezer. Perfect to pull out and reheat for an easy weeknight dinner.

HEARTY VEGGIE BAKE

Filling

3/4 butternut pumpkin, peeled and diced

1cm

1/4 cauliflower, cut into small florets

½ broccoli, cut into small florets

1 clove garlic, minced

3/4 brown onion, diced 1cm

125g mushrooms, quartered

1 cup frozen peas

Sauce

1 egg, whisked

150g lite cottage cheese

1/2 cup milk

1/3 cup grated cheese

PREHEAT IT

Preheat oven to 220°C.

ROAST IT

Toss pumpkin, cauliflower and broccoli in a medium oven dish with 1/2 tsp salt and 1/2 tsp olive oil. Roast for about 15 mins, until beginning to soften.

COOK IT

Heat 1/2 tsp oil in a frypan on medium heat. Add onion and garlic and cook for 1–2 mins, until beginning to soften. Add mushrooms and cook a further 2–3 mins. Add peas and cook for a further 2 mins. Remove from heat.

BAKE IT

Mix egg, cottage cheese, milk and 1 tsp salt together in a bowl. Evenly top pumpkin with mushroom onion mixture then pour over sauce. Top with cheese. Return to oven to bake for about 25 mins, until vegetables are tender and top is golden.

EAT IT

Allow to sit for 5 mins before serving.

$3.57 per serve

TIP:

Use any hard cheese you have in your fridge for the sauce.

Try our budget-busting vegetarian take on a ‘kedgeree’ (a rice dish with spices, onions and peas. Bursting with flavour it is satisfying, wholesome and nutritious.

SPRING VEDGEREE

Vedgeree

300g basmati rice

2 ¼ cups boiling water

1 tsp curry powder

4 eggs

1 drizzle of oil

1 brown onion

2 cloves garlic, roughly chopped

200g greens like asparagus, beans or broccoli, finely chopped

2 courgettes, grated

2 tsp curry powder

250g frozen peas

2 Tbsp soy sauce

To Serve

1 lemon, cut into wedges

BOIL IT

Combine rice, boiling water measure, first measure of curry powder and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins. When rice has finished steaming, fluff up grains with a fork and transfer to a tray to cool slightly.

ROLL IT

Whisk eggs in a small bowl with a pinch of salt. Heat a drizzle of oil in a large frypan. Add egg to pan and allow to set for 2-3 mins. When cooked, transfer to chopping board, cool slightly and roll up into a long sausage, thinly slice and set aside.

COOK IT

Finely dice onion, garlic and greens. Grate courgettes and set all aside separately. When rice has 8 mins cook time remaining, return pan to medium heat with a drizzle of oil. Cook onion and garlic for 2-3 mins until soft. Add second measure of curry powder, greens and peas to pan and cook for 2-3 mins, until softened. Add rice and soy sauce to pan and stir through. Add courgette and stir to wilt. Season with salt and pepper. Cut lemon into wedges.

EAT IT

Divide spring vedgeree between bowls and top with shredded egg. Serve lemon wedges on the side.

TIP:

$4.19 per serve Try a plant-based version and leave out the eggs... or try with flaked smoked fish for a more traditional ‘kedgeree’.

We have added fried eggs to this dish for extra protein, texture and flavour. But, it’s equally delicious without, so feel free to leave out to cut costs if you prefer!

POTATO, PEA & CAULIFLOWER CURRY

Rice

300g basmati rice

2 1/4 cups water

Curry

1 onion, diced

2 cloves garlic, finely chopped

400g potatoes, diced 2cm

1/2 cauliflower, cut into florets

1 can chopped tomatoes

1/4 tsp turmeric ground

1 tsp mild curry powder

2 cups vegetable stock

400ml coconut milk

250g frozen peas

Eggs

4 eggs

BOIL IT

Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.

PREP IT

Thinly slice onion. Finely chop garlic. Dice potatoes 2cm and cut cauliflower into florets.

COOK IT

Heat a drizzle of oil in a frypan on medium heat. Cook onion for 4 mins, until starting to caramelise. Add garlic, turmeric and curry powder. Continue to cook for 1 min. Looking too dry? Add 1–2 Tbsp water.

SIMMER IT

Add potatoes and cauliflower and stir to coat in spices. Add tomatoes, stock and coconut milk. Stir, cover, and simmer for 12 mins, stirring occasionally. Add peas and simmer another 5-7 mins, or until potatoes are tender. If curry dries out, add a little stock or water. Season with salt.

FRY IT

Heat oil in a frypan on medium-high. Crack eggs into pan and cook, in batches if needed, for 2-3 mins, until golden underneath. Season with salt. Cover pan with a lid and cook for a further 1-2 mins, or until eggs are cooked to your liking.

EAT IT

Spoon rice and curry onto each plate and top with a fried egg.

$3.44 per serve

TIP:

This meal is incredibly versatile, simply swap the veggies for any mixed medley pack you have sitting in the freezer.

Comfort food at its finest! A warming and nourishing lasagne filled with veggies, lentils and homemade creamy bechamel sauce.

VEGGIE SKILLET LASAGNE

Pasta

300g fresh lasagne sheets

1 drizzle of oil

Filling

1 brown onion, diced

1 carrot, grated

1 can brown lentils, drained & rinsed

1 drizzle of oil

1 tsp Italian seasoning

1 tsp salt

2 cups frozen peas

1/4 cup tomato paste

1 can crushed tomatoes

1/2 cup water

1 tsp sugar

100g baby spinach

Topping

1 1/2 Tbsp butter

3 Tbsp flour

1 1/2 cup milk

100g feta cheese, crumbled (or any cheese you have on hand!)

PREP IT

Preheat oven to high grill. Boil a pot of salted water. If you don’t have an ovenproof frypan, set aside a baking dish. Cut pasta sheet into 3cm pieces. Separate pasta so it is not stuck together.

Add pasta to pot of boiling water. Cook, stirring occasionally for about 3 mins, until just tender. Drain and return to pot with oil. Meanwhile, dice onion and grate carrot Drain and rinse lentils.

COOK IT

Heat oil in an ovenproof frypan on medium-high heat. Cook onion and carrot for about 5 mins, until soft. Add Italian seasoning and salt measure and cook for 1 min, until fragrant.

Add peas, lentils, tomato paste, canned tomatoes, water measure and sugar. Bring to a simmer and cook for 5-6 mins, until thickened and reduced. Stir through spinach, until wilted. Season to taste with salt and pepper.

SAUCE IT

Heat butter in a pot on medium. Whisk in flour, cook for 1 min then add milk, 1/2 cup at a time, whisking until smooth.

Bring to a gentle simmer and cook for about 2 mins, stirring frequently, until thickened. Season to taste with salt and pepper.

BAKE IT

Add pasta to pan with filling and stir to coat. Transfer to baking dish, if using. Pour over topping and crumble over feta.

Place under grill and cook for about 6-8 mins, until browned.

EAT IT

$4.49 per serve

TIP:

Let lasagne cool a little before slicing. Plate up lasagne and enjoy!

This recipe is costed up on fresh lasagne sheets, which a delicious and super easy to use. However you can also use up any dried sheets you might have in your pantry - just follow the cooking instructions on pack first.

Crafting a budget-friendly veggie tart using whatever veg you have on hand, including leftover roast veggies, is a delicious way to empty the fridge and perfect for a weekend lunch or weeknight dinner.

LEFTOVER VEGGIE TART

Tart 3 sheets of pre-rolled pastry

1 cup tomato passata

Roughly 3 cups of pre-roasted leftover vegetables like capsicum, onion, pumpkin, potato, courgette

1 cup grated or crumbled cheese, any you have

PREP IT

Preheat oven to 220°C. Place pastry sheets on a lined oven tray. Spread tomato passata over evenly. Top with pre-roasted mixed vegetables and sprinkle over cheese.

BAKE IT

Bake in oven for 15-20 mins, until pastry is cooked through and golden.

EAT IT

Cut into slices and serve with any salad vegetables that you have or on its own.

TIP:

$2.30 per serve

Next time you are roasting veg for a Sunday roast, make extra - then have this tart for lunch the next week.

This wholesome, comforting lentil curry is packed full of pantry staples, simple veg and classic flavours. Topped with a delicious apple salsa for extra flavour and to up your 5+ a day!

BEST EVER RED LENTIL DHAL

Dhal

1 onion, finely diced

2 carrots, grated

2 cups leafy green veg e.g. spinach, silverbeet, kale, roughly chopped

1 Tbsp chopped ginger

1 drizzle of oil

1 Tbsp yellow curry paste

200g split red lentils

400ml coconut milk

1 cup water

1 Tbsp soy sauce

1 tsp brown sugar

2 cups leafy green veg e.g. spinach, silverbeet, kale, roughly chopped

Rice

300g basmati rice

2 ¼ cups boiling water

Salsa

2 apples, finely diced

2 tsp vinegar

COOK IT

Dice onion. Grate carrot. Roughly chop greens and ginger. Heat a drizzle of oil in a pot (with a lid) on medium heat. Cook onion, carrot and ginger for about 3 mins, until soft. Add curry paste, lentils and a drizzle of coconut milk. Cook for 1 min, stirring, until fragrant.

SIMMER IT

Turn up heat to high and add remaining coconut milk, water measure and soy sauce. Stir and bring to the boil. Drop heat to low, cover and simmer for 20-23 mins, stirring occasionally, until lentils are tender. If dhal is looking too dry, add 1/2 cup more water. When dhal has finished cooking, stir through sugar and greens and season to taste.

BOIL IT

Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.

TOSS IT

Finely dice apples. Toss in a bowl with a drizzle of vinegar. Season with salt to taste.

EAT IT

Serve rice and dhal with apple salsa.

$2.50 per serve

Pantry Pastas

Fuss-free pastas that make the most of pantry staples and are flexible based on what’s in season - and what’s in your pantry!

Love lasagne, hate faff? Then this is the recipe for you! No need to worry about a cheese sauce or painful layering, just grab your biggest ovenproof frypan and create free-form tomatoey, meaty lasagne goodness.

CHEAT’S BEEF LASAGNE

Sauce

1 brown onion, diced

1 carrot, grated

1 drizzle of oil

1 tsp Italian herbs

1/2 tsp salt

600g beef mince

1/4 cup tomato paste

1 can crushed tomatoes

1 cup beef stock

1/2 Tbsp soy sauce

1 tsp sugar

100g baby spinach

Pasta

300g fresh lasagne pasta

1 drizzle of oil

50g cheese, grated

PREP IT

Preheat oven to high grill. Boil a pot of salted water. If you don’t have an ovenproof frypan, set aside a baking dish. Dice onion. Grate carrot.

COOK IT

Heat oil in an ovenproof frypan on medium-high. Cook onion and carrot for about 5 mins, until soft. Add Italian herbs and salt measure and cook for 1 min, until fragrant.

Turn heat to high, add beef and cook for about 7 mins, stirring to break up beef, until browned. Add tomato paste, canned tomatoes, stock, soy sauce and sugar. Bring to a simmer and cook for 5-6 mins, until thick. Season to taste with salt and pepper.

BOIL IT

Meanwhile, separate pasta so it is not stuck together. Add to pot of boiling water. Cook for about 3 mins, until just tender. Drain and return to pot with oil.

GRILL IT

Add cooked pasta and spinach to pan with sauce. Gently stir, making sure each pasta sheet is coated in sauce. Transfer to baking dish, if using. Sprinkle with cheese. Place under grill and cook for about 5 mins, until cheese is bubbly.

EAT IT

Let lasagne cool for a few mins before serving.

$4.70 per serve

TIP:

For a lighter version consider using half beef and half pork mince, or swapping out half the beef mince for tinned lentils.

This recipe was created by chef Jake, who had a packet of salami, a hankering for the flavours of pizza and the comfort of a ramen soup! The soupy tomato sauce creates the delicious slurpy effect of a ramen, and topping the dish with crispy salami pieces makes them go further - and taste better.

JAKE’S SPAGHETTI PIZZA RAMEN

Pasta

500g spaghetti

1 Tbsp oil

Broth

1 onion, finely diced

2 cloves garlic, minced

1 drizzle oil

2 tsp Italian herbs

1 tsp salt

1 tsp cracked black pepper

2 cans chopped tomatoes

4 cups stock

2 Tbsp sugar

2 Tbsp balsamic vinegar

Fried Salami

150g salami, thinly sliced

2 Tbsp oil

Optional Toppings:

grated Parmesan cheese

fresh basil

olives

fresh diced tomatoes

extra balsamic vinegar

BOIL IT

Bring pot of salted water to the boil. Add spaghetti and cook for 8 mins, until just tender.

COOK IT

Dice onion. Mince garlic. In a large pot, heat oil on medium heat. Add onion and garlic to pot and cook for 3 mins, until starting to soften. Add Italian herbs and measures of salt and pepper. Cook for about 1 min, until fragrant.

SIMMER IT

Add canned tomatoes, stock, sugar and vinegar. Bring to a simmer, turn heat down to medium-low and cook for 4-5 mins, until all the flavours have infused. Season to taste with salt and pepper.

FRY IT

Thinly slice salami. Heat oil in a frypan on medium-high heat. Add salami and cook for 1-2 mins a side, until crispy.

EAT IT

Divide spaghetti between bowls. Pour over tomato broth. Top with slices of salami and drizzle with salami oil. Finish with extra cracked black pepper and optional toppings of your choosing.

TIP:

$4.55 per serve Swap salami for sandwich ham, leftover Christmas ham or sausage!

This recipe was created by chef Saskia’s mum who makes this dish on family holidays when the number of people who will want to be fed is ever-expanding! The genius onepot method keeps dishes to a minimum.

ONE-POT MEXICAN BOLOGNESE

Bolognese

1 onion, finely diced

2 cloves garlic, minced

1 drizzle oil

500g beef mince

1 tsp salt

1 tsp Italian herbs

1/2 cup tomato paste

4 cups beef stock

1 can chopped tomato

2 cups frozen corn

1 can kidney beans

250g spaghetti

Optional Toppings & Sides:

grated cheese

chilli flakes

sour cream

warm bread

PREP IT

Dice onion. Mince garlic.

COOK IT

In a large pot, heat oil on medium heat. Add onion and garlic to pot and cook for 3 mins, until starting to soften. Add beef and salt measure. Cook for 5-6 mins, using a spoon to break it up as it cooks, until browned. Add Italian herbs, tomato paste, beef stock, canned tomatoes, frozen corn and kidney beans. Bring to a simmer.

SIMMER IT

Break the spaghetti in half and add to the pot with beef, stirring until all the pasta is submerged in liquid. Turn heat to low and simmer for 17-20 mins until pasta is cooked, stirring frequently so the mixture does not stick to the bottom of the pot.

EAT IT

Serve as is, or add an optional topping or side.

TIP:

$4.36 per serve Feeding extras? Add another tin of beans or more spaghetti (and water!).

A little sour cream goes a long way to add an indulgent creamy sauce to this moreish gnocchi. You could also make with ham instead of bacon if that’s what you have on hand.

BACON & PEA GNOCCHI

Gnocchi

1 drizzle of oil

300g bacon, thinly sliced

2 courgette, grated or 1 broccoli, finely chopped

500g store-bought gnocchi

1 tsp Italian herbs

1/2 cup boiling water

2 cups frozen peas

100g baby spinach

125g lite sour cream

To Serve

50g cheese, grated

PREP IT

Boil a kettle.

SIZZLE IT

Heat oil in a frypan on high. Thinly slice bacon. Cook bacon for about 5 mins, until browned. Meanwhile, grate courgette or finely chop broccoli. Add courgette/broccoli, gnocchi and Italian herbs and cook for 2 more mins, until fragrant.

SIMMER IT

Add boiling water measure and cook for further 3-4 mins, until gnocchi has softened. Add peas and spinach to pan, stir to combine and cook for 2-3 mins. Remove pan from heat and stir through sour cream. Season to taste with salt and pepper.

EAT IT

Spoon gnocchi into bowls and sprinkle with cheese. Enjoy!

TIP:

$4.77 per serve Swap courgettes for broccoli in the winter months to keep costs down.

A summery pasta dish that won’t break the bank! Sweet corn and seafood are a match made in heaven and the money-saving Parmesan substitute is an old Italian family trick that we’re excited to share.

AMBER’S TUNA & CORN PASTA

Sauce

2 Tbsp oil

4 Tbsp flour

2 tsp veggie stock powder

2 cups water

1 cup milk

1/2 tsp salt

2 cans tuna, drained

2 cans creamed corn

Pasta 500g spaghetti

Pangrattato

1 drizzle of oil

2 cups breadcrumbs

PREP IT

Bring a pot of salted water to the boil.

COOK IT

Heat oil in a pot on medium heat. Add flour and cook, stirring often for about 1-2 mins to cook out the flour.

Whisk in stock powder, water measure and milk and bring to a simmer.

Simmer for 2-3 mins, until thickened. Stir through salt measure, tuna and corn and cook for about 2 mins to heat through. Remove from heat and keep warm.

BOIL IT

Meanwhile, cook pasta in pot of boiling water for about 10 mins, until tender. Drain and return to pot. Stir through sauce and season to taste with salt and pepper.

TOAST IT

While pasta cooks, make pangrattato. Heat oil in a frypan on medium heat. Add breadcrumbs and a pinch of salt and cook, stirring often for about 3 mins, until golden and toasted.

EAT IT

Serve pasta in bowls. Sprinkle over pangrattato.

TIP:

$4.09 per serve Pangrattato is a budget-busting substitute for Parmesan cheese - it can be used to add flavour and texture to any dish. Make extra and sprinkle over anything from pastas to soups to salads.

A hearty take on a classic spag bol, we make the meat go further by combining pork mince and lentils in this recipe. This drops the price and adds another healthy form of protein - it’s a win-win!

PORK & LENTIL SPAG BOL

Bolognese

1 brown onion, finely diced

1 carrot, grated

1 can lentils, drained & rinsed

1 drizzle of oil

400g pork mince

1/2 tsp salt

1 tsp Italian herbs

1 Tbsp flour

1 cup chicken stock

1 can crushed tomatoes

1/4 cup tomato paste

2 Tbsp milk

100g baby spinach

Pasta

330g spaghetti

1 drizzle of olive oil

Optional Topping: grated Parmesan

PREP IT

Boil a pot of salted water. Finely dice onion. Grate carrot. Drain and rinse lentils.

COOK IT

Heat oil in pot or frypan on high heat. Cook onion and carrot for about 5 mins, until browned and softened. Add pork, salt measure and Italian herbs and cook for about 7 mins, stirring to break up pork, until browned. Add flour and cook for about 1 min.

Add stock, lentils, canned tomatoes, tomato paste and milk. Scrape the pan with a wooden spoon to release any brownings on the bottom of the pan and bring to a simmer.

Reduce heat to low-medium and cook for about 8 mins, until thickened. Stir through spinach and season to taste with salt and pepper.

BOIL IT

Meanwhile, cook pasta in pot of boiling water for 8-10 mins, until just tender.

Drain, return to pot and toss with oil to prevent sticking.

TOSS IT

Add pasta to pan with Bolognese and stir to combine. Pan not large enough to fit everything? Add Bolognese to pot with pasta instead.

EAT IT

Plate up pasta in bowls. Sprinkle over Parmesan, if desired. Dig in!

TIP:

$4.29 per serve Swap pork mince for beef if you prefer. If fresh spinach is too expensive, swap for frozen or consider silverbeet instead!

Marvellous Mince

These recipes include heaps of interesting ways to take mince to the next level! We love mince for its versatility and ability to take on such a wide range of different flavours. It’s also super budget friendly and can be stretched into more portions with legumes, breadcrumbs or grated veg.