Saver Flavour

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’?

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.

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 for 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 lasagne 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 lunches during the 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.

Take the humble meatball to a new level of comfort with this delicious and easy-peasy dish.

CHEESY FRENCH ONION MEATBALLS

Mash

800g potatoes, diced 2cm

1 carrot, diced 2cm

1/4 cup milk

1 Tbsp butter

Onion 90g cheese, grated

2 brown onions, thinly sliced

1 drizzle of oil

2 tsp sugar

2 Tbsp flour

1 cup beef stock

1/2 cup water

Meatballs

500g beef mince

2 Tbsp tomato sauce

50g breadcrumbs

1/2 tsp salt

1 drizzle of oil

Greens

1 broccoli, cut into florets & stalk diced

MASH IT

Dice potatoes and carrot 2cm. Add to a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on. Remove lid, then drop heat to medium. Cook for about 20 mins, until tender. Drain well and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.

FRY IT

Grate cheese and set aside. Thinly slice onions. Heat oil in a frypan on medium-high. Cook onions and sugar for 8-10 mins, until soft and caramelised. Transfer onions to a bowl and save pan for next step.

ROLL IT

While onions are cooking, mix all meatball ingredients (except oil) together. Use a Tbsp measure and damp hands to shape mixture into balls. Heat oil in saved pan on medium-high. Cook meatballs, in batches if needed, for about 10 mins, turning frequently, until cooked through. Return all meatballs to pan along with onion, flour, beef stock and water measure. Stir to combine and simmer for 2 mins, until sauce has thickened. Sauce too thick? Add a splash of water!

Sprinkle with cheese and cook until melted. Season to taste with salt and pepper.

BOIL IT

Boil a pot of salted water. Cut broccoli into florets and dice stalk.

Place broccoli in pot of boiling water and cook for 3 mins, until bright green and tender. Drain and return to pot. Season to taste with salt and pepper.

$4.87 per serve

EAT IT

Top mash with saucy meatballs and onions. Serve broccoli on the side. Dig in!

Many cuisines have their version of cabbage rolls - lovingly wrapping meats and grains in cabbage leaves. Our low-carb loving chef Saskia is a big fan of a cabbage roll but created this decidedly burger-tasting cheat’s version when she couldn’t be bothered with all that wrapping!

SASKIA’S CHEAT’S CABBAGE ROLLS

Ingredients

1 onion, sliced

1 clove garlic, minced

1 carrot, grated

250g bacon, sliced

1 gherkin, diced

1 drizzle of oil

500g beef or lamb mince

1 tsp salt

2/3 cup tomato paste

1/4 cup gherkin juice

2 Tbsp soy sauce

1/2 cabbage, finely shredded

Optional: grated cheese

4 servings of rice

PREP IT

Dice onion. Mince garlic. Grate carrot. Slice bacon 1cm. Finely dice gherkin.

COOK IT

Heat oil in a frypan on medium. Add onions, garlic, carrot and bacon and cook for 4-5 mins, until soft. Add beef and salt measure. Cook for 5-6 mins, breaking it up with a wooden spoon as it browns.

FINISH IT

Add tomato paste, gherkin, gherkin juice measure and soy sauce. Stir so meat is coated. Add cabbage and toss through meat. Cook for about 3 mins, until the cabbage is slightly wilted. Season with salt and pepper

EAT IT

Plate up as is, sprinkled with cheese, or on top of rice.

$4.57 per serve

TIP:

Bring those burger flavours to the forefront with a topping of grated cheese and serve on rice for hungry mouths!

Whether you’re serving them up as a weeknight dinner or at your next family gathering, these mini meatloaves will be a hit with everyone at the table.

MINI BEEF MEATLOAVES

Meatloaf

1 brown onion, finely diced

1 carrot, grated

90g cheese, grated

1 drizzle of oil

600g beef mince

1 tsp Italian herbs

1 egg

50g breadcrumbs

1/2 tsp salt

2 Tbsp tomato sauce

Mash

800g potatoes, diced 3cm

2 Tbsp butter

1/4 cup milk

Veggies

1 broccoli, cut into small florets

100g baby spinach

To Serve

4 Tbsp tomato sauce

PREP IT

Preheat oven to 220°C (or 200°C fan bake). Grease a muffin tin (S4: 12 cup tin) or a loaf tin.

MIX IT

Dice onion. Grate carrot and cheese. Heat oil in a frypan on medium. Cook onion and carrot for about 5 mins, until tender.

Add both to a large bowl along with beef, Italian herbs, egg, breadcrumbs, salt measure and half of the cheese.

Add half of the first measure of tomato sauce. Mix well to combine. Press about 1/4 cup of mixture into each muffin cup or press it all into loaf tin. Spread over a layer of additional tomato sauce on top and finish with remaining cheese.

BAKE IT

Bake for an initial 15 mins (muffins) or 20-25 mins (loaf). Switch oven to high grill and cook for a further 2–3 mins, until golden. Once cooked, rest for 5 mins, before slicing.

BOIL IT

Dice potatoes 3cm.

Add to a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on. Remove lid, then drop heat to medium. Cook for about 20 mins, until tender.

Drain well, return to pot and mash with butter and milk, until smooth. Season with salt and pepper. Meanwhile, cut broccoli into small florets. Cook in pot of salted boiling water for 3-4 mins, until tender. Drain and return to pot with spinach.

EAT IT

Serve up mini meatloaves with mash and greens on the side. Spoon over tomato sauce and enjoy.

$4.25 per serve

TIP:

Make a big batch and freeze the leftovers for an easy weekend lunch or afternoon tea.

Kids and adults alike love meatballs and these are no exception! Pork mince is great for taking on Asian flavours and goes perfectly in this vibrant dish.

STICKY VIETNAMESE PORK MEATBALLS

Rice

300g jasmine rice

2 1/4 cup boiling water

Glaze

2 tsp sugar

2 Tbsp soy sauce

2 Tbsp sweet chilli sauce

1/4 cup water

Meatballs

600g free farmed pork mince

1 egg

50g breadcrumbs

1/2 tsp salt

1 1/2 tsp lemon pepper

1/2 tsp ground ginger

1/2 tsp ground coriander

1 drizzle of oil

Salad

1 carrot, peeled into ribbons

400g cabbage, sliced

1 Tbsp vinegar

1 drizzle of oil

STEAM IT

Bring a 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.

PREP IT

Mix sugar, soy sauce, sweet chilli sauce and water measure in a bowl. In a medium bowl, mix pork, egg, breadcrumbs, salt measure and spices together. Use a Tbsp measure and damp hands to shape mixture into balls.

SEAR IT

Heat oil in a frypan on medium heat. Cook meatballs for about 10 mins, turning frequently, until browned and cooked through. Add glaze and cook for about 2 mins, until sticky and reduced.

TOSS IT

Peel carrot into ribbons. Slice cabbage. Toss with vinegar and oil in a bowl. Season to taste with salt and pepper.

EAT IT

Top rice with meatballs and salad.

$4.39 per serve

TIP:

Use beef or chicken mince as an alternative.

Fakeaways

Skip the Friday night splurge with these easy and tasty takes on pizzas, tacos, burgers and more!

These healthier at-home versions are not only better for the wallet, but better for you and your family too.

This recipe uses egg whites - meaning you will have leftover yolks. Avoid waste by using them up in homemade mayonnaise in just 5 mins.

SPICED FRIED CHICKEN WINGS

Recipe by @thecontraversialkiwi

Dry Mix

1 cup plain flour

2 tsp cumin

2-3 tsp chilli powder/seasoning

1/4 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic salt

Chicken

3 egg whites

1kg chicken nibbles (+/- to suit your family)

1 lt oil for frying (or use air fryer)

MIX IT

Mix dry mix ingredients in a large bowl and set aside. Separate eggs. Set yolks aside for mayonnaise. Place egg whites in a large bowl and beat, until thick and fluffy.

COAT IT

Place chicken first into the egg whites, followed by the dry mix. Place on a tray.

COOK IT

Heat oil in a large deep pot on medium heat for about 5 minutes. A wooden spoon handle will bubble when placed in the oil. This means you are ready to fry. Cook chicken in oil in batches for about 8 mins turning occasionally, until golden and cooked through. Drain on a paper towel. Enjoy the yummy goodness!

Homemade Mayonnaise (Makes 1 cup)

3 egg yolks saved from making chicken wings

2 tsp white wine vinegar

2 tsp Dijon mustard

200ml oil, sunflower, canola, olive etc

Place the yolks, vinegar and mustard in a large bowl. Place oil in a jug to drizzle. Whisk yolk mixture to combine. Slowly drizzle in oil in a steady stream while whisking. Go slow so it doesn’t split. Its easier with a helper to hold the bowl. Season to taste with salt and pepper. If it gets too thick add a splash of water and whisk well.

$4.67 per serve

TIP:

Make a meal of it! Serve with mash & salad for a hearty dinner.

Why fork out for a takeaway when you can whip up this simple Thai curry with limited effort in less than 30 mins. Full of veg with the added treat of prawns – put more or less of the paste to meet your spice levels!

EASY-‘PEAS’Y PRAWN CURRY

Recipe by @thecontraversialkiwi

2 cups rice

2 potatoes, chopped 2cm

1 onion, finely chopped

500g frozen peeled prawns

2 Tbsp of curry paste (e.g. Mingle Thai green, or Gaults deli curry flavour shot)

2 cups frozen green beans or frozen edamame or green peas

1 400ml can coconut milk

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. Bring a pot of water to the boil. Add rice to pot of boiling water. Boil, uncovered, for about 20 mins, until grains are tender. Drain well through a sieve.

COOK IT

Chop onion. Heat a drizzle of oil in a pan on medium-high heat. Add onion and cook for 2-3 minutes, until soft. Add curry paste and cook for 1 min, until fragrant. Add coconut milk. Bring to a simmer and add prawns, potatoes and green beans and cook for 3-4 minutes, until prawns are cooked through, and vegetables are tender. Season to taste with salt and pepper.

EAT IT

Serve rice and prawn curry in bowls.

TIP:

$4.67 per serve Swap the prawns for any other protein – or remove for a cheaper veggie option.

Make pizza affordable by skipping the spendy meat toppings and going big on veg.

FETA & VEGGIE PIZZAS

Feta

200g feta cheese

1/4 cup tomato paste

2 Tbsp sweet chilli sauce

Pizzas

200g mushrooms, thinly sliced

1 capsicum, thinly sliced

90g cheese, grated

4 small or 2 large pizza bases

1 drizzle of oil

Salad

1 tomato, diced 1cm

100g baby spinach

2 tsp balsamic vinegar

PREP IT

Preheat oven to 220°C (or 200°C fan bake). Preheat two oven trays. Place feta in a bowl and break up using a fork. Stir together with tomato paste and sweet chilli sauce, until smooth. Set aside for pizza base.

Thinly slice mushrooms and capsicum. Grate cheese.

TOP IT

Dollop feta mixture onto pizza bases and spread evenly. Sprinkle mushrooms, capsicum and cheese evenly over pizzas with oil. Season with pepper.

COOK IT

Place pizzas on preheated trays. Cook for 12-14 mins, until the bases are crisp and golden around the edges.

Swap trays halfway through cook time for even cooking. Cut pizzas into slices.

TOSS IT

While pizzas cook, dice tomato 1cm. Toss with spinach and balsamic vinegar in a bowl. Season to taste with salt and pepper.

EAT IT

Grab yourself some pizza and serve salad on the side.

$4.91 per serve

TIP:

If capsicums are expensive swap for courgette, onions or eggplant.

A DIY burger with a difference. Hoisin sauce is a delicious way to add a hit of flavour to these gourmet tasting burgers.

HOISIN-GLAZED PORK BURGERS

Pork

600g pork mince

50g breadcrumbs

1 egg

2 Tbsp tomato sauce

1 tsp ground ginger

1/4 tsp five spice

1/2 tsp salt

1 drizzle of oil

110g hoisin sauce

Slaw

1/4 cabbage, sliced

2 tsp sesame oil

1 Tbsp vinegar

Hoisin Mayo

40g hoisin sauce

3 Tbsp mayonnaise

Buns

4 burger buns, cut in half

PREP IT

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

MIX IT

In a large bowl, mix pork, breadcrumbs, egg, tomato sauce, spices and salt measure, until well combined. Divide mix into 4, roll into balls and flatten into 1cm-thick patties.

SEAR IT

Heat oil in a large frypan on medium heat. Cook patties for about 5 mins each side, until cooked through. Drop heat to low, pour over first measure of hoisin sauce and turn patties to coat.

FINISH IT

Slice cabbage. Toss with sesame oil and vinegar in a bowl. Season to taste with salt and pepper. In a small bowl, mix together second measure of hoisin sauce and mayo. Cut buns in half horizontally and place back together on an oven tray. Cook buns for about 4 mins, until warm and toasted.

BUILD IT

Fill buns with hoisin mayo, slaw and patties. Serve any extra slaw on the side.

$4.95 per serve

TIP:

This version doesn’t include chips, but feel free to add - simply cut potatoes into chips, spread on a single layer in 1-2 lined oven trays and toss with oil. Roast for 25-30 mins in a 220°C (or 200°C fan bake) oven.

A crowd-pleaser through and through. Chicken drumsticks are a super affordable cut and fun to eat for the whole family.

SOUTHERN CHICKEN DRUMS & MASH

Chicken

1kg chicken drumsticks

1/3 cup cornflour

1/3 cup flour

1/4 tsp black pepper

1 tsp paprika

1 tsp Chinese five spice

1 drizzle of oil

Mash

800g potatoes, diced 3cm

1/4 cup milk

2 Tbsp butter

Slaw

1 beetroot, peeled & grated

1/4 cabbage, thinly sliced

1/4 cup mayonnaise

2 tsp vinegar

Gravy

1 Tbsp butter

1 Tbsp plain flour

1 tsp Italian herbs

1/4 tsp lemon pepper

1 cup beef stock

COOK IT

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

Pat chicken dry and season with salt. Place in a bag or container with a tight-fitting lid, along with cornflour, flour and spices. Shake around, until chicken is coated. Place chicken on a lined oven tray, season with salt and drizzle with oil.

Roast for about 35 mins, until golden and cooked through. Turn chicken halfway through cook time to ensure even cooking.

MASH IT

Dice potatoes 3cm. Place in a large pot and cover with hot tap water and a lid. Cook on high heat for 15-20 mins, until soft. Drain and return to pot with milk and butter. Mash until smooth. Season to taste with salt and pepper.

MIX IT

Peel and grate beetroot. Thinly slice cabbage. Add to a large bowl with mayonnaise and vinegar. Mix to combine and season to taste with salt and pepper.

HEAT IT

Melt butter in a small pot on medium heat. Add second flour measure, herbs and lemon pepper and cook, stirring, for 2 mins.

Add stock and whisk for about 3 mins, until thickened.

EAT IT

Top chicken and mash with gravy and serve slaw on the side.

$4.19 per serve

TIP:

Have an air fryer? Air fry drumsticks for the ultimate crunch and ease!

Step away from store-bought chicken nuggets and try these crispy, Japanese-inspired chicken bites.

CRISPY JAPANESE CHICKEN

Rice

300g jasmine rice

2 1/4 cups boiling water

Chicken

600g chicken breasts, diced 3cm

1/3 cup cornflour

1/3 cup flour

1/4 tsp black pepper

1 tsp paprika

1 tsp Chinese five spice

1/2 tsp salt

1 drizzle of oil

Slaw

1 carrot, grated

1/4 cabbage, sliced

2 Tbsp mayonnaise

2 tsp soy sauce

1 pack crispy noodles

Sesame Mayo

3 Tbsp mayonnaise

1/4 tsp sesame oil

STEAM IT

Boil a kettle. 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.

COOK IT

Pat chicken dry and dice 3cm. Toss in a bowl with cornflour, flour, spices and salt measure. Heat oil in a large frypan on medium-high. Shake excess flour off chicken. Cook chicken, in batches if needed, for 5-6 mins, until golden and cooked through. Turn occasionally to cook on all sides. Set aside on paper towels and season with salt.

TOSS IT

Grate carrot. Slice cabbage. Add to a bowl with remaining slaw ingredients. Mix to combine and season to taste with salt and pepper.

MIX IT

In a small bowl, combine second measure of mayonnaise and sesame oil.

EAT IT

Top rice with chicken, slaw and sesame mayo. Dinner is ready!

$4.41 per serve

TIP:

Try swapping the chicken for a vegetarian option - either tofu or cauliflower also work well - and will likely be even more affordable

This recipe makes a double portion (perfect for leftovers or feeding a crowd) and really could be called “anything-goes” fried rice.

BATCH COOK PORK FRIED RICE

Rice

600g jasmine rice

4 1/4 cups boiling water

Pork & Veggies

1 brown onion, thinly sliced

2 baby bok choy, thinly sliced

2 carrots, grated

1 drizzle of oil

600g pork mince

2 Tbsp soy sauce

2 tsp ginger, minced

500g frozen peas

1/4 cup soy sauce

1/4 cup water

1 tsp sugar

1 tsp sesame oil

2 Tbsp sweet chilli sauce

To Serve

100g whole peanuts (optional)

1 pinch chilli flakes (optional)

BOIL IT

Boil a kettle.

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.

COOK IT

Thinly slice onion and bok choy. Grate carrot.

Heat oil in a frypan or pot on high and cook onion and carrot for 3-4 mins, until softened.

Add pork and first measure of soy sauce and cook for 7-9 mins, stirring to break up pork, until cooked through. Meanwhile, mince ginger.

Once pork is cooked, transfer to a heatproof bowl.

STIR-FRY IT

Add cooked rice, bok choy, ginger, peas, second measure of soy sauce, water measure, sugar, sesame oil and sweet chilli sauce to pan and stir-fry for 3-4 mins, until warmed through. Return pork to pan and toss to combine. Alternatively, add stir-fried rice to bowl with cooked mince and mix to combine.

Season to taste with soy sauce.

EAT IT

Plate pork fried rice. Top with peanuts and chilli flakes (if you like it spicy). Enjoy!

TIP:

$4.77 per serve Swap pork mince for leftover meat or ham and use up whatever veggies you have on hand and freeze leftover portions for another time!

This recipe is best enjoyed in summer when avocados, tomatoes and capsicum are in season! We’ve swapped meat for chickpeas, meaning you can spend more on fresh veg and yummy fillings for these tacos.

SMOKY CHICKPEA TACOS

Chickpeas

2 cans chickpeas, drained & rinsed

1/2 red onion, thinly sliced

2 garlic cloves, minced

1 drizzle of oil

1 tsp paprika

1/4 cup tomato paste

1/2 cup water

Salsa

1/2 red onion, thinly sliced

1 can corn, drained

1 drizzle of oil

1 tomato, diced

1 capsicum, diced

1 avocado, diced

2 tsp vinegar

To Serve

90g cheese, grated

1 pack tortillas

125g lite sour cream (optional)

1 pinch of chilli flakes (optional)

COOK IT

Drain and rinse chickpeas. Thinly slice onion and set half aside for salsa. Mince garlic. Heat oil in a frypan on medium-high. Cook garlic and onion for about 1 min, until browned. Add chickpeas, paprika and tomato paste and cook for about 2-3 mins, until fragrant. Add water measure and simmer for about 2-3 mins, until thickened.

MASH IT

Using a potato masher or fork, lightly mash the chickpeas until some of them have broken up and the sauce has thickened. Sauce looking dry? Add a splash of water. Season to taste with salt and pepper.

FRY IT

Drain corn. Heat oil in a second frypan on high. Cook corn for about 4-5 mins, until browned. Set aside to cool.

Meanwhile, dice tomato, capsicum and avocado. Toss all salsa ingredients together with vinegar in a bowl. Season to taste with salt and pepper.

FINISH IT

Grate cheese. Place stack of tortillas on a plate and microwave for about 1 min to warm.

EAT IT

Fill up your tortillas with chickpeas, salsa and cheese. Dollop with sour cream and sprinkle over chilli flakes, if desired.

$4.40 per serve

TIP:

You can also use frozen corn - defrost first and add to the salsa. Prefer chicken to chickpeas? Use it instead!

Crowd-Pleasing Mexican

Nothing gets the family running to the table like Mexican night! Big on flavour, great for feeding a crowd and super versatile depending what you have on hand, have fun with these dinner time faves.

Cheesy and more-ish these enchiladas are super quick to make. Freeze any leftovers individually and re-heat in the microwave for an after-school snack.

MEXI BEAN ENCHILADAS

Filling

1 brown onion, finely diced

2 garlic cloves, minced

1 carrot, grated

2 cans kidney beans, drained & rinsed

100g baby spinach, roughly chopped

1 drizzle of oil ^

2 cups frozen corn

20g Mexican seasoning

1 cup water

Enchiladas

90g Colby cheese, grated

6 wraps or tortillas

500g tomato passata

1 Tbsp sweet chilli sauce

Optional Toppings:

sour cream

sweet chilli sauce

PREP IT

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

Grease a baking dish. Finely dice onion. Mince garlic. Grate carrot and cheese. Drain and rinse beans. Roughly chop spinach and set aside separately.

COOK IT

Heat oil in a frypan on medium-high. Cook onion and carrot for about 3 mins, until softened. Add garlic, corn and Mexican seasoning and cook a further 2-3 mins, until fragrant. Add water measure and beans to pan. Bring to a simmer, reduce heat to medium and cook for about 8 mins, stirring occasionally, until thickened. Stir through spinach and season to taste with salt and pepper.

ROLL IT

Lay out wraps/tortillas on a flat surface. Divide filling between wraps. Roll up wraps and place into baking dish.

BAKE IT

Mix together passata and sweet chilli sauce in a bowl. Pour over wraps/tortillas and sprinkle with cheese. Bake in oven for about 15 mins, until cheese is golden. Allow to cool for a few mins before serving.

EAT IT

Top enchiladas with optional toppings, if desired. Dig in!

TIP:

$4.36 per serve Passata can be switched out for 1 part tomato paste/puree to 3 parts water.

You can’t go wrong with crispy potato wedges finished with all the toppings. These are a total crowd-pleaser that will have the family reaching for seconds.

MEXI-SPICED BACON LOADED WEDGES

Wedges

800g potatoes, cut into wedges

1 tsp smoked paprika

1 tsp ground coriander

1 tsp Italian herbs

Toppings

1 tomato, diced

300g bacon, diced

1 drizzle of oil

2 cups frozen corn

100g baby spinach

To Serve

125g sour cream

3 Tbsp sweet chili sauce

BAKE IT

Preheat oven to 220°C (or 200°C fan bake). Cut potatoes into wedges.

Toss on 1-2 lined oven trays with spices, herbs and oil. Season with salt and pepper. Bake for 25-30 mins, until golden and tender. Swap trays halfway through to ensure even cooking.

COOK IT

Meanwhile, dice tomato and bacon. Heat oil in a frypan on high. Cook bacon for 5-6 mins, until browned.

Add corn to pan and cook for a further 2-3 mins, until tender. Put all topping ingredients in a heatproof bowl and toss to combine.

EAT IT

Pile wedges onto plates and top with veggies and bacon. Spoon over sour cream and drizzle over sweet chilli sauce. Grab a wedge and enjoy!

$4.94 per serve

TIP:

In summer, top with chopped tomatoes and fresh charred corn.

These hearty baked potatoes are full of flavour – bringing together the comforting goodness of baked potatoes with the spicy flair of Mexican style lentil chilli – a tasty, wholesome alternative to traditional beef chilli. How good!

MEXI-VEGGIE CHILLI JACKET POTATOES

Potatoes

800g medium sized potatoes

1 drizzle of oil

1 cup grated cheese

Slaw

½ cabbage, thinly sliced

2 carrots, grated

¼ cup mayonnaise

Lentil Chilli

1 onion, finely diced

1 drizzle of oil

1 tsp smoked paprika

½ tsp salt

2 Tbsp tomato paste

2 cans lentils, drained and rinsed

1 cup veggie stock

To Serve

100g sour cream

4 Tbsp sweet chilli sauce

BOIL IT

Preheat oven to 220°C. Bring a large pot of salted water to the boil. Cook potatoes in pot of boiling water for about 20 minutes, until nearly tender but not cooked through. Drain and set aside.

BAKE IT

Tear a square of foil for each potato. Place foil on the bench, place a potato on each and prick potato with a fork in 3-4 places. Season and drizzle with olive oil. Wrap potatoes, place on an oven tray and cook for about 25 minutes, until tender.

TOSS IT

While potatoes bake, thinly slice cabbage and grate carrot. Add to a large bowl along with mayonnaise. Toss to combine and season with salt to taste.

COOK IT

Finely dice onion. When potatoes have 15 minutes cook time remaining, heat oil in a large frypan on high heat. Cook onion for 2-3 minutes, until softened. Add smoked paprika and salt measure and cook 1 min, until fragrant. Add tomato paste, lentils and stock and simmer on low for about 5 mins, until sauce has thickened. Meanwhile, grate cheese.

Unwrap cooked potatoes, slice halfway through and top with cheese.

EAT IT

Top each potato with lentil chilli and a dollop of sour cream and sweet chilli sauce. Serve slaw on the side.

$4.25 per serve

TIP:

We’ve provided the recipe and costings for an affordable and healthy lentil version - but you can easily use beef (pictured) instead if this is what you prefer.

Adding some simple spices to chicken adds a hit of flavour to these chicken steaks. Swap broccoli for fresh corn when it’s in season.

SPANISH-SPICED CHICKEN

Spanish Spices

1 tsp paprika

1 tsp lemon pepper

Potatoes

800g potatoes, diced 3cm

1 drizzle of oil

Chicken

600g chicken breasts, cut into steaks

1 drizzle of oil

Broccoli

1 broccoli, cut into florets & stalk diced

1 drizzle of oil

1 Tbsp butter

Optional Toppings:

tomato chutney or tomato sauce

garlic aioli

$4.03 per serve

MIX IT

Combine spices in a small bowl.

ROAST IT

Preheat oven to 220°C (or 200°C fan bake). Dice potatoes 3cm and toss on 2 lined oven trays with oil and half of Spanish spices. Season with salt. Roast for about 30 mins, until golden and tender. Swap trays halfway through cooking.

FRY IT

Pat chicken dry and cut into steaks by placing hand flat on top of chicken and slicing through horizontally. Season with salt and rub with remaining Spanish spices. Heat oil in a large frypan on medium-high heat. Cook chicken for about 3-5 mins each side (depending on thickness), or until cooked through. Set aside covered. Save pan for next step.

COOK IT

Cut broccoli into small florets and dice stalk. Return pan to medium-high heat with oil. Cook broccoli with a splash of water for about 5 mins, until tender. Add butter and toss to coat. Season to taste with salt and pepper.

EAT IT

Top chicken, broccoli and potatoes with tomato chutney/sauce and garlic aioli.

TIP:

Grill the chicken steaks on the BBQ for a delicious summer meal.

Nadia’s Chicken

3 Ways

One roast chicken = 3 meals! This is a great way to be resourceful and make the most of a whole roast chicken, turning the results into 3 delish meals.

ROAST CHICKEN

1 size 16 whole chicken

1 drizzle of oil

½ cup chicken stock or water

PREP IT

Preheat oven to 160°C bake (or 140° fan bake). Pat chicken dry. Add chicken to roasting dish. Drizzle with oil and season with salt and pepper, rubbing into chicken.

ROAST IT

Roast chicken for about 75 minutes, or until golden and cooked through. The juices will run clear when you insert a sharp knife into the fattest part of the chicken.

Just like mum used to make! Crispy puff pastry with a herby creamy mushroom and chicken filling.

CHICKEN, MUSHROOM & SPINACH PIE

Pie

1 onion, diced

2-3 garlic cloves, finely chopped

1 cup frozen spinach, defrosted and chopped

Meat from half a cooked chicken, shredded or diced

1 Tbsp oil

1 400g can creamy mushroom soup

1 cup frozen peas or corn, defrosted

1/2 tsp dried mixed herbs (or use fresh if you have)

1 sheet frozen puff pastry, thawed

1-2 Tbsp milk, to brush

Optional Topping: grated Parmesan cheese

PREP IT

Preheat oven to 230°C.

If you don’t have an ovenproof frypan, set aside a baking dish. Dice onion.

Finely chop garlic.

Squeeze water out of defrosted spinach, then chop. Shred or dice cooked chicken.

COOK IT

Heat oil in a large frypan on medium heat (use a large, heavybottomed, ovenproof pan if you have one so you can also use this as the pie dish).

Add onion and garlic and cook 3-4 mins. Add spinach and cook a further 2-3 mins.

Add cooked chicken, mushroom soup, peas or corn and mixed herbs and stir to combine.

Season with salt and pepper and simmer for a few mins. Remove from heat and allow to cool.

BAKE IT

Transfer mixture to a baking dish, if using. Lay puff pastry on top and tuck edges in. You can roll out the puff pastry sheet slightly if needed to fit your pie dish.

If using a round dish, you can trim the pastry into a circle. Prick top with a fork in several places and brush with milk. Sprinkle over cheese, if using.

Place pie on a baking tray to catch any drips if it overflows. Bake in the oven for 25-30 mins, until pastry is golden brown and filling is piping hot.

EAT IT

Allow to cool for a few mins before serving.

$4.52 per serve

TIP:

If you don’t have pastry, you could swap it for boiled, thin slices of potato to create a chicken potato gratin.

This veggie-packed pad Thai will feel like a real treat to the fam! Nutritious, filling, and full of punchy flavour. But, best of all - it comes together in a flash.

CHICKEN & VEGGIE PAD THAI

Pad Thai

¼ cabbage, shredded

1 carrot, cut into matchsticks

1 red onion, finely chopped

Meat from half a cooked chicken, shredded

1 drizzle of oil

Noodles

400g rice stick noodles

Sauce

2 Tbsp sweet chilli sauce

1 Tbsp soy sauce

1 Tbsp fish sauce

1 tsp brown sugar

½ can coconut milk

1 heaped Tbsp peanut butter

PREP IT

Shred cabbage. Cut carrot into matchsticks. Finely chop onion. Shred cooked chicken.

BOIL IT

Cook noodles according to packet instructions. Drain cooked noodles and run under cold water. Snip in a few places, to make them easier to eat.

MIX IT

Whisk together all sauce ingredients in a bowl.

STIR-FRY IT

Heat oil in a large frypan or wok on medium-high heat. Stir-fry onion for 1 min, then add carrots and cabbage. Add chicken, noodles and sauce, then toss to coat.

EAT IT

Allow to cool for a few mins before serving.

$4.10 per serve

TIP:

If your frypan isn’t big enough, use a roasting dish to give everything a final toss.

Use up the rest of your chicken in this nourishing chicken soup.

COMFORTING CHICKEN SOUP

Soup

2 stalks celery, diced

1 onion, diced

2 potatoes, diced

2 carrots, cut in half lengthways & thinly sliced

2 tomatoes, chopped

1 can chickpeas, drained

300g spinach or chopped silverbeet

1 chicken carcass with any remaining bones, meat & resting juices

Optional:

lemon juice

chilli flakes

crusty bread

TIP:

PREP IT

Bring a kettle to the boil. Dice celery, onion and potatoes. Cut carrots in half lengthways and thinly slice. Chop tomatoes. Drain chickpeas.

COOK IT

$2.29 per serve

Place

chicken carcass in the bottom of a large pot and cover with celery, onion, carrots, tomatoes and chickpeas. Pour in boiling water until all the ingredients are covered. Bring to a boil on high heat, then reduce to low and cook for 2 hrs. At the 1 hr mark, add potatoes. When there is 2 mins cook time remaining, stir through spinach/ silverbeet.

FINISH IT

Use tongs to carefully remove the chicken carcass and bones from the soup.

Season to taste with salt and pepper. You can also add lemon juice or chilli flakes depending on your preference.

EAT IT

Serve soup with some crusty bread, if desired.

You could turn this into a minestrone-style soup by adding some small, cooked pasta like risoni or macaroni. We recommend cooking this separately then stirring through to avoid it soaking up all the soup!

Delicious Sides, Snacks & Desserts

Feed more hungry mouths or turn a dinner into a 2-course feast with these crowdpleasing sides and desserts.

Nothing beats a warm, fluffy flatbread to serve alongside your favourite curry or saucy dish. Requiring just a few pantry staples, you’ll be surprised how easy it can be to make these at home! Sure to become a weekly staple once you’ve given these a try.

Flatbreads

2 cups flour

2 tsp baking powder

1/2 tsp salt

3/4 cup water

1 Tbsp olive oil

1 drizzle of oil

FLATBREADS

KNEAD IT

In a large bowl, combine all ingredients (except drizzle of oil) until a moist lumpy dough forms with no dry spots of flour. Tip onto a clean surface and knead with your hands for 1-2 mins, until the dough is able to hold its shape and is not sticking to your hands or the surface.

If the dough is still too sticky, add some more flour and continue to knead.

Once dough has come together, form into a ball, drizzle with oil, return to bowl and set aside to rest for 15 mins.

SHAPE IT

Divide dough into 4 balls. Take one and flatten slightly with the palm of your hand. Use your hands or rolling pin to roll each ball of dough out into rounds approximately 20cm in diameter. If your dough is too sticky, sprinkle a little flour onto your bench.

FRY IT

Heat a large dry frypan on medium heat. Cook flatbread for about 1 min each side, until cooked through and covered in brown spots. Repeat with the remaining flatbreads. Cover flatbreads with foil and set aside for serving.

Under $1

Indulging in your favourite Sunday brunch shouldn’t dent your budget, and we think these corn fritters do just the trick. Quick to make and incredibly versatile, making them a delicious crowd-pleaser.

EASY CORN FRITTERS

Fritters

2 cans creamed corn

2 Tbsp oil

2/3 cup flour

1 tsp baking powder

1/2 tsp salt

Optional Toppings:

sour cream

sweet chilli sauce

fresh salad leaves

MIX IT

Place creamed corn in a bowl and whisk in oil. Fold in flour, baking powder and salt measure and leave to rest for 5 mins. These fritters should be the consistency of a thick pancake batter; if yours looks a bit too runny, add some more flour, a little at a time.

FRY IT

Heat a drizzle of oil in a frypan on low-medium. Use a ¼ cup measure to scoop fritter mixture into pan and spread slightly with the back of a spoon. Cook, in two batches, for about 3 mins each side, until golden and cooked through.

EAT IT

Top with sour cream, sweet chilli sauce and fresh salad leaves from the garden.

Under $4

Ever tried making your own hummus? This recipe is even better than the store-bought version and is made with just a handful of simple ingredients. Perfect for dipping, spreading or snacking, it’s a nutritious snack that won’t break the bank.

HOMEMADE HUMMUS

Hummus

1 can chickpeas, drained & rinsed

1 Tbsp tahini

1/2 tsp salt

2 tsp extra-virgin olive oil

1 lemon, juiced

MIX IT

Add all hummus ingredients to a food processor and blitz for 1-2 mins, until it reaches a smooth consistency. Alternatively, add all ingredients to a bowl and use a stick mixer to blend and combine hummus.

FINISH IT

Season and transfer to an airtight container and allow to chill in the fridge for at least an hour before digging in. Keep in fridge for up to 5 days.

EAT IT

Enjoy as a snack with your favourite raw veggies, such as carrot, cucumber, radish or capsicum sticks, or crackers, or as a filling for sandwiches, wraps or salads.

Under $3

A delicious twist on the classic! This crumble can be made all year round using any seasonal fruit you have on hand.

ANZAC BISCUIT CRUMBLE

Filling

2 cups chopped seasonal fruit (e.g. apples, feijoa, pears)

2 tsp brown sugar

1/4 cup water

Crumble Topping

1/2 tsp vanilla essence

3 Tbsp butter

1 Tbsp water

1 Tbsp golden syrup

1/2 cup flour

1/2 cup rolled oats

1/4 cup brown sugar

1/4 desiccated or thread coconut

1/4 cup ground almonds

1/2 tsp ground cinnamon

Optional Toppings:

yoghurt, whipped cream or vanilla ice cream

TIP:

PREP IT

Preheat oven to 200°C. Set aside a medium baking dish (measuring about 20cm x 20cm). Roughly chop fruit.

COOK IT

Add fruit, sugar and first measure of water to a medium pot and bring to the boil.

Once boiling, reduce heat to medium and simmer for about 5 mins, until tender.

Transfer mix to reserved dish and reserve pot.

MELT IT

Add vanilla, butter, second measure of water and golden syrup to reserved pot. Cook on a low heat for about 2 mins, until butter is melted and combined. Add remaining crumble ingredients to the pot and mix to combine.

BAKE IT

Sprinkle crumble topping over filling and bake for 15-20 mins, until crumble topping is golden.

EAT IT

Spoon crumble into bowls. If desired, top with yoghurt, whipped cream or ice cream.

$1.08 per serve

This recipe is a great way to use up over-ripened fruit!

We can almost guarantee this will quickly become a staple dessert recipe you’ll find yourself reaching for in a pinch. Incredibly easy, indulgent, and whipped together using only a handful of ingredients.

SELF-SAUCING CHOCOLATE PUDDING

Pudding

1/2 cup milk

1 egg

1/2 cup butter, melted

1 cup flour

3/4 tsp baking powder

1 1/2 Tbsp cocoa powder

1/2 cup brown sugar

80g chocolate buttons (or roughly chopped chocolate bar)

Sauce

1 1/2 Tbsp cocoa powder

3/4 cup brown sugar

1 cup boiling water

Optional Toppings:

icing sugar

whipped cream or ice cream

PREP IT

Preheat oven to 180°C. Grease a baking dish (about 20 x 15cm). Bring a full kettle to the boil.

MIX IT

In a large bowl, whisk together milk, egg and melted butter. Add remaining pudding ingredients. Whisk gently, until smooth and combined.

ASSEMBLE IT

Pour into prepared dish and smooth into an even layer with a spoon. Mix cocoa powder and brown sugar together in a bowl. Sprinkle mixture evenly over pudding. Slowly pour boiling water onto the back of a large metal spoon evenly over the pudding.

BAKE IT

Place baking dish on a baking tray (to prevent any spills while baking). Bake for 25-30 mins, or until pudding bounces back when pressed gently in the centre.

EAT IT

Serve immediately. If desired, dust pudding with icing sugar and top with whipped cream or ice cream.

$1.56 per serve

Warm, fluffy, chocolatey goodness straight from the mug! This dessert is not only quick and easy but also requires minimal clean up. We find this best enjoyed as the ultimate after dinner sweet treat.

CHOCOLATE MUG CAKE

Cake

2 Tbsp butter, melted

1/4 cup flour

2 Tbsp cocoa powder

1/4 tsp baking powder

3 Tbsp sugar

1/4 cup milk

Optional Toppings: whipped cream

ice cream

PREP IT

Melt butter.

MIX IT

In a small bowl, combine all cake ingredients. Transfer to a mug or ramekin.

ADD IT (Optional)

If you like, you could add a tablespoon of peanut butter or chocolate chips to your mug cake mixture; just push it slightly into the mix before cooking.

BAKE IT

Microwave for 70-90 secs (depending on mug size) until puffy on top but slightly gooey.

EAT IT

Once cooked serve immediately with some cream or ice cream, if desired.

$1.25 per serve

Chia seeds pack a nutrient punch and make a delicious creamy pudding, especially in the warmer summer months.

Chia Pudding

2 Tbsp cocoa powder

2 Tbsp boiling water

2 cups milk

4 Tbsp chia seeds

Optional Toppings:

300g yoghurt

100g peanut butter coconut thread

MAKES 4 READY IN 125 mins

CHIA PUDDING

MIX IT

Combine cocoa powder with boiling water in a large bowl, whisking until no lumps remain. Stir through milk and then chia seeds.

SET IT

Transfer to jars or containers and place in the fridge for 2 hrs or overnight, to set.

EAT IT

When ready to eat, top puddings with optional toppings, if desired.

TIP: $0.55 per serve

Swap the milk for your favourite non-dairy alternative if you’re dairy free. Add any other yummy toppings you have on hand - leftover chocolate crushed up, nuts, seasonal berries or coconut chips.

Make use of your brown bananas with this classic banana loaf. It makes a delicious and moist addition to any meal or celebration.

Banana Bread

3 bananas, mashed

1 egg

1/3 cup oil

230g sugar

195g plain flour

½ tsp baking soda

½ tsp baking powder

Pinch of salt

BANANA LOAF

PREP IT

Preheat oven to 180°C. Line the bottom and sides of a loaf tin with baking paper.

MIX IT

In a large bowl, mash bananas. Stir through egg, oil and dry ingredients.

BAKE IT

Transfer to loaf tin and bake for 50-60 mins, until golden and cooked through. Allow to cool before slicing.

$0.61 per serve

Popcorn is the ultimate high-volume budget-friendly snack. Feel free to get creative with flavours and toppings by using what you have on hand!

Popcorn

1/3 cup popcorn kernels

2 Tbsp olive oil

Salt & flavouring of your choice

POPCORN

POP IT

Place popcorn mix in a large glass bowl with olive oil. Place a plate on top of bowl. Place in microwave and heat for 4-8 mins (timing depends on the wattage of your microwave).

The popcorn will be done when popping slows to more than 10 secs between pops.

Toss with preferred flavour.

FLAVOUR IT

Kettle Corn

2 Tbsp icing sugar with a pinch of salt.

Peanut

2 Tbsp peanut butter with 1 Tbsp honey (melt in the microwave and drizzle over, add water to thin out, if needed)

Cinnamon

2 Tbsp maple syrup with 1 Tbsp cinnamon (melt in the microwave and drizzle over, add water to thin out, if needed)

Taco

1 tsp smoked paprika, ¼ tsp dried oregano, ½ tsp garlic salt, ½ tsp chilli flakes

$0.62 per serve

TIP:

Value veg we love

CARROT

Orange carrots are a good source of carotenoids that our bodies turn into vitamin A, which helps our bodies to fight infections. And it’s true... they can even help you to see in the dark!

Carrots are an affordable veg all year round making them a fridge must-have. Delicious whether they are raw or cooked, they are super versatile and can fit into many cuisines. A few tips to help you make the most of the humble carrot:

• To prevent your carrots going soft for longer, store them in a plastic bag in the fridge.

• For a tasty side dish, try tossing carrot sticks with olive oil, salt, a little honey or maple syrup and your favourite herbs or spices. Roast them in the oven until they’re caramelised and tender.

• Create a comforting and creamy carrot soup by gently frying chopped carrots with onions and garlic, then simmering them in vegetable or chicken stock until soft. Blend until smooth and season to taste.

• You can also use them to bulk out a slaw, make them the star of the salad by grating carrots and mixing them with raisins, chopped nuts or seeds, and a tangy dressing made from lemon juice, olive oil, honey, and a touch of Dijon mustard.

CABBAGE

Cabbages come from the Brassica family like broccoli and Brussels sprouts and are a good source of vitamin C.

• Adding a fresh crunch in salads, we especially love cabbage in an Asian slaw: finely shredded and simply combined with an easy dressing of sesame oil, rice vinegar and soy sauce – crisp and delish!

• Add a cup of chopped cabbage into a stir-fry or fried rice for an extra veggie hit. And when lettuce prices are through the roof, make a crisp cabbage and apple salad by combining shredded cabbage, diced apples, raisins and toasted nuts or seeds. Toss with a light vinaigrette dressing for a refreshing and crunchy salad.

PEAS

Peas are an excellent source of dietary fibre and good source of B vitamins like folate and vitamin C. And you might not believe it, but peas are one of the best vegetable sources of protein, too!

• Try making a pea dip by blending blanched frozen peas with plain yoghurt, garlic and lemon juice.

• You can also whip up a pea salad by tossing peas with fresh lettuce and a tasty dressing. If you’re cooking a curry, just toss in a handful of peas to make it more filling and yummier.

• And don’t miss out on pea pasta! Cook your favourite pasta until al dente, then toss it with cooked peas, a drizzle of olive oil, grated Parmesan cheese, and a sprinkle of black pepper for a simple and satisfying meal.

APPLES

Adding thinly sliced apple into a salad for added crunch is a great trick for adding bulk to salads. But there’s plenty more that can be done with the usually cost-effective apple!

• For a fancy-looking but thrifty pizza topping option, spread homemade caramelised onions over your pizza base and top with thinly sliced apples and crumbled feta cheese.

• For an easy and indulgent dessert, make baked apples. Core your apples, leaving the bottom intact. Place them in a baking dish. Fill the centre of each apple with a mixture of brown sugar, cinnamon, and a little butter. You can also add chopped nuts or dried fruit for extra flavour and texture. Bake the apples in the oven at around 175C for about 30-40 minutes, or until they are tender and the filling is bubbly.

20 Tips & tricks to save you more

1. SWAP SOME MEAT FOR LEGUMES

Save money and boost nutrition in your meals by swapping out half of the meat in recipes with legumes like beans, lentils or chickpeas. These plant-based protein sources are budget friendly and provide essential nutrients. Whether it’s chilli, pasta sauce or burgers, this simple switch maintains flavour and texture while stretching your ingredients and your budget further.

2. DIY SALAD TOPPER

Make your own crunchy salad topper by frying pumpkin, sesame and sunflower seeds with a little oil and salt in a frypan, until golden. Store in an airtight jar once cooled.

3. KIDS LUNCH SAVER SWAPS

Save money on kids’ lunches by preparing homemade snacks in bulk. Instead of buying individual pre-packaged items, like chips or popcorn, purchase larger quantities of ingredients like pretzels, cheese or trail mix, and portion them into reusable containers. Or make your own popcorn at home from kernels! This not only cuts costs but also reduces packaging waste, making it a budget-friendly and eco-conscious choice for school lunches.

4. GROW YOUR OWN GARLIC!

Grow your own garlic for a budget-friendly and tasty addition to your kitchen. Select a sunny area with well-draining soil, plant cloves 5 cm deep and 15 cm apart. Water and maintain. Harvest when leaves brown, cure, and store. Enjoy your homegrown garlic in these recipes!

5. MAKE YOUR OWN BREADCRUMBS

Did you know that bread is one of the most wasted foods in New Zealand? Transform leftover slices into delicious garlic bread or pulse them in a food processor for homemade breadcrumbs. This not only saves money but also helps reduce food waste. You can freeze these, too!

6. LOOK FOR CHEAPER MEAT CUTS

Instead of defaulting to chicken breast and steaks, give slow-cook cuts and chicken drumsticks a shot. Slow-cook cuts turn into tender, flavourful wonders when cooked low and slow, and chicken drumsticks are not only affordable but also super versatile and tasty.

7. EMBRACE CHEAPER PROTEINS

Don’t be scared of tinned fish or tofu instead of chicken and beef – these make great substitutes in pasta and noodle dishes or in pasta bakes. They not only taste great, but are a cheaper yet still nutritionally sound way to fill up the family.

8. BATCH COOKING

Spend a bit of extra time cooking larger portions, and you’ll have ready-made meals for days. Just store your extra portions in the fridge or freezer, and you’ve got convenient lunches or dinners whenever you need them. It’s a gamechanger that cuts down on cooking time and takes the stress out of weekday meals. Our Pork Fried Rice on page 75 is the perfect contender for a big batch – this recipe makes 8 portions.

9. TAKE AWAY THE TAKEAWAYS

One of the best ways to stick to your food budget is to dodge those last-minute, “I can’t cook tonight” takeaways. Make sure you’re prepared by having budget-friendly “fakeaway” options stashed in your freezer. Think about having things like beef chilli that can go on corn chips, a chicken curry that’s easy to reheat, or pizza bases that you can top with leftover curry or bolognese.

10. PASTRY TOP PIE

When making pies, try using a pastry top instead of surrounding the whole pie in pastry. This not only saves you money on pastry but also trims down the calorie count. You still get that delicious pie experience while being kind to your wallet and your waistline!

11. BREAK THE RULES!

Don’t be bound by recipes; tweak them based on what’s on sale, in season, or hiding in your pantry. It’s a savvy way to save while keeping your meals exciting!

12. SHOP YOUR PANTRY

Before hitting the supermarket, dive into your own pantry (and freezer!) to rediscover ingredients you already have. It’s a walletfriendly way to create meals without splurging on unnecessary items.

13. MYO (MAKE YOUR OWN) MUESLI

Making your own muesli is easy! Preheat oven to 180°C. Line an oven tray with baking paper. Melt together 2 Tbsp of honey and oil in the microwave or a small pot. Toss melted mixture with 2 cups of rolled oats, 1/2 cup of chopped nuts, 1/4 cup of seeds, 1/4 cup of shredded coconut (if you like) and a teaspoon of ground cinnamon. Spread onto prepared tray and bake for 8-10 minutes, tossing a few times during cooking. Once cooked you can add 1/4 cup dried fruit, if desired. Store it in a container and when you’re ready to eat, serve in a bowl topped with milk or yogurt and enjoy your homemade muesli.

14. STEW FRUIT

This is a delicious way to enjoy fruit when it’s cheap and in season! Enjoy with muesli and natural yoghurt for breakfast, or as a dessert over vanilla ice cream or custard.

3 cups peeled & sliced fruit of choice (e.g. rhubarb, apple, pear, berries)

3 Tbsp sugar

3 Tbsp water

Place all ingredients in a pot on high heat. Bring to the boil, then reduce to a simmer for about 10 minutes, until broken down. Allow to cool and store in an airtight container in the fridge or freezer.

15. BECOME FRIENDS WITH YOUR FREEZER

Freezing is a fantastic way to reduce waste and make your groceries go further. You can freeze a variety of items, including fruits like bananas, berries, mango chunks, lemon/lime wedges, vegetables like peas and spinach, herbs such as basil and parsley (freeze them in water or oil), baked goods like bread and muffins (look for end of day specials on near expired bread, then pop straight into the freezer), meats like chicken and fish, dairy products like milk and cheese, and even cooked meals like soups and casseroles. Plus, you can freeze ingredients like ginger, curry leaves and chillis to minimise waste and always have them on hand for cooking.

16. PLANNING YOUR WEEK

Try planning your meals for the week in advance. By planning, you can use common ingredients across different meals, cutting down on waste and making the most of what you have. A good way to kick this off is with a generous Sunday roast. Leftover meat can become sandwiches or salads or even go in a curry, while extra roasted veggies are ready-made sides. Don’t forget, roast bones make a tasty stock for soups - one meal prep, multiple delicious meals!

17. STOCK UP ON FROZEN & TINNED FRUIT & VEGGIES

These are often good value and, with a longer shelf life, you can keep on hand to add to any dish when you are short of that extra bit of veg (e.g frozen peas can easily be added to curries for added nutritional value and a bit of colour). Stock up on tinned beans / legumes when they’re on special so you’ll always have some on hand!

18. BASIC GOES A LONG WAY

Basic recipes like tomato sauces made from tinned tomatoes, olive oil and garlic can go a long way – make a big batch and then use as a quick sauce for a variety of meals, such as pizza and pasta. Tinned beans, such as cannellini beans, and frozen or tinned corn, fried in some spices and oil can make a delicious and nutritious snack and a great way to add plant-based protein to a meal.

19. FLIP MEAL PLANNING AROUND

Look out for specials on near-dated or misshapen produce and then work out what you want to cook based on what’s on special. Misshapen produce is almost always absolutely fine to use and sometimes you can get a good deal. And while you’re at it, raid your pantry! You might be surprised at the random sauces, sachets or tins that have been sitting there for months - these are great ways to add a little extra flavour or substance to dishes.

20. PLANT YOUR OWN HERBS & LEAFY GREENS

This is a great way to save on extra ingredients at the supermarket and to add a little something extra to your recipes. Get a little herb garden in pots or planter boxes going, plant your fave herbs, such as parsley, basil, mint & lettuce variationsthese are all easy to maintain - and you’ll thank yourself later!

TIPS & TRICKS Contraversial Style

1. Shop at your local markets/butchers/fruit shops. Often cheaper than supermarkets. Don’t be afraid to ask for a discount or if any veggies/ meat are on extra special to use today.

2. Have a meat-free meal 1-2 times a week.

3. Have a fish-based meal 1-2 times per week (tuna, prawns, market fish on special) it’s often cheaper than red meats and chicken.

4. Make your lunches and avoid daily cafe or bakery visits.

5. Plant some basics in your own garden or in pots if space is restricted - e.g. parsley, silverbeet, spinach, lettuce, cherry tomatos - all easy to grow.

6. Write down your planned meals/ ingredients before you go to the supermarketyou will spend less time and money wondering what to buy and minimise waste.

7. Serve normal size meals and don’t overfill the plates – you’ll have less waste and save cash.

8. Take any leftovers for lunch the next day.

9. Pad out your meat meals with other proteins, like chickpeas/red beans/lentils, to reduce the amount of meat.

10. Use a slow cooker to cook cheaper/ tougher meats. You’ll be surprised how delicious they can be!

11. Buy seasonal veggies and fruit – look for what’s on special • Look on local social media pages for produce that is cheaper because it doesn’t look pretty and is not suitable to sell to supermarkets!

12. Don’t be afraid to barter… if you don’t like the price, ask for a discount.

TikTok influencer @thecontraversialkiwi

Pantry Set Up

MUST HAVES

1. Oil

2. Sugar

3. Salt

4. Pepper

5. Peanut butter

6. Vinegar

7. Sweet Thai chilli sauce

8. Soy sauce

9. Stock

10. Flour

11. Milk (or non-dairy alternative)

12. Tomato sauce

13. Breadcrumbs (make your own with crusts or stale bread and freeze!)

14. Tomato paste

15. Hoisin sauce

16. Mustard

17. Dried spices

Italian herb blend

Mexican/ Cajun spice blend

Paprika

Lemon pepper

Ground ginger

Ground coriander

Chinese five spice

Turmeric

Curry powder

NICE TO HAVES

1. Sesame oil (alternatively use plain oil or omit)

2. Rice wine vinegar (alternatively use plain vinegar)

3. Fish sauce (alternatively use soy sauce)

4. Butter (alternatively use oil)

5. Chilli flakes if you like spice!

BARGAIN BOX by MY FOOD BAG, NADIA LIM

with contribution from TikTok influencer @thecontraversialkiwi

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Text © My Food Bag

Photographs copyright © My Food Bag