Cook once, eat twice

Ingredients

• 1 tbsp olive oil
• 4 veggie sausages (or pork if you prefer non-vegetarian version)
• 1 medium onion, roughly chopped
• 1 red or green pepper, sliced
• 1 clove garlic, sliced
• ½ tsp smoked paprika
• 400g tin chopped tomatoes
• ½ tbsp tomato purée
• 175g rigatoni or penne pasta
• Grated cheese (cheddar or similar)
• 2 tbsp parmesan (optional)
• Panko breadcrumbs (optional)
• Bunch of basil, torn (optional)

Method

• Chop the sausages into 1" pieces. Heat the oil in a non-stick pan and fry sausages for around ten minutes (so they're brown all over). If using pork, cook for 15 minutes until fully cooked through.
• Add the onion, red pepper, garlic and smoked paprika, and cook for 2 minutes. Add the tomatoes and tomato purée, and bring to a simmer, stirring occasionally. Add a little water if mix dries out.
• Meanwhile, cook pasta so it's just done (al dente), drain and add to the sausage / tomato mix.
• Place the mix in an oven proof dish and top with cheese and Panko breadcrumbs (if using). Pop under the grill until cheese is melted and golden.
• Serve in bowls with crusty bread and top with parmesan and fresh basil (optional).

This classic, budget-friendly pasta bake is an absolute classic, though you can make it your own by reinventing it with different fillings, depending in what’s seasonal – and cheap – at the time. Stock up on pasta and sauce when they're on sale.

Ingredients

• 1 tbsp olive oil
• 1 diced onion
• 1 diced carrot
• 1 diced celery stick
• 2 garlic cloves, finely sliced
• 500g beef mince or veggie protein alternative
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 200ml stock
• 1 tsp Worcestershire sauce
• 9-12 lasagne sheets (depending on the size of your baking dish)
• 150g cheese of your choice (cheddar is good, though mix with parmesan or other hard cheese for extra luxury)

For the white sauce

• 50g butter
• 50g plain flour
• 550ml semi-skimmed milk

Method

Heat the olive oil over a low heat in a hot pan. Fry the onion, carrot, celery and garlic for five minutes or until softened. Add the mince / veggie protein and fry on a medium heat until golden.

Turn up the heat, stir in the tomato purée, chopped tomatoes and stock. Add in the Worcestershire sauce and simmer for 15 minutes, or until the liquid has reduced. Season.

Meanwhile, make the white sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 minutes.

Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season with salt and pepper. Return to a gentle heat and whisk constantly until the sauce thickens.

Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third of the mince / veggie protein mix, then the pasta, then the white sauce. Repeat twice.

Top with cheese then bake in the oven for 40-45 minutes, until piping hot, and crisp and bubbling on top.

Serve immediately.

Top tip: Cook in two or three smaller baking dishes if you're bulk cooking and want to save some for another day.

Ingredients

• 75g macaroni
• 20g butter
• 20g plain flour
• 300ml milk
• 50g cheddar (preferably mature), finely grated
• 1/2 tsp wholegrain mustard (other types are ok also)
• salt and ground black pepper
• Parmesan and Panko breadcrumbs (optional)
• Crusty bread, to serve (optional)

Method

Preheat the oven to gas 6, 200°C, fan 180°C.

Meanwhile, bring a saucepan of water to the boil. Add the pasta, stir well and return to the boil. Cook without a lid for around 10 minutes, or until the pasta is almost done but still has a little ‘bite’. Stir occasionally to make sure it doesn’t stick.

While the pasta is cooking, place a non-stick saucepan over a medium heat, add the butter. As soon as the butter has melted, add the flour and stir well with a wooden spoon until it is completely mixed with the melted butter.

Slowly add the milk, stirring the mixture as you add more milk so you end up with a sauce smooth. Don't worry if the mixture goes lumpy at the beginning - this is normal. Just keep stirring as you slowly add more milk. Continue until all the milk is used up.

Stir in around two-thirds of the cheese into the sauce, along with a generous pinch of salt and roughly ¼ tsp of coarsely ground pepper. Add the mustard. Simmer gently for 2–3 minutes, stirring constantly until the sauce is thick and glossy.

Drain the 'al dente' pasta and place in an oven-proof dish. Add the cheese sauce and mix well, making sure the mixture is pressed evenly into the baking dish.

Cook, uncovered, in the preheated oven until the top is browned (30 to 40 minutes). Serve hot, with crusty bread (if using).

Variations

Add your choice of ‘extras’ prior to combining the mixture.

Suggestions: tinned tuna, spinach, chard, cauliflower, black/green olives, broccoli, bacon, shredded chicken, veggie protein – the choice is up to you! (cook / par-boil / roast 'extras' as appropriate before adding).

Top tip: Sprinkle breadcrumbs and Parmesan on top before placing in oven for a special crunchy topping (Panko breadcrumbs are best, but other types work also).

Ingredients

• 4 sweet potatoes (about 250g each)
• 1 tbsp olive oil
• 1½ tsp smoked paprika
• 250g pack frozen diced chorizo (or veggie alternative)
• 1 large onion, finely chopped
• 500g sweet peppers, sliced
• 4 garlic cloves, finely chopped
• ¼ tsp dried thyme
• 1 bay leaf
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 20g fresh flat-leaf parsley
• 125g drained pimiento-stuffed green olives (optional)
• rocket, to serve (optional)

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Prick the sweet potatoes and rub with 1 tsp oil and ½ tsp smoked paprika, transfer to a baking tray and bake for 30-35 minutes until crispy on the outside (longer if required).

Meanwhile, heat the remaining oil in a large, deep frying pan over a high heat and cook the chorizo or veggie alternative for 2 minutes. Add the onion and peppers, reduce the heat to medium and cook for 10 minutes, stirring occasionally. Add the remaining smoked paprika, garlic, thyme and bay leaf. Cook for 2 minutes.

Stir in the tomato purée and chopped tomatoes. Pour in 300ml water and bring to a gentle simmer over a low-medium heat. Cook for 20 minutes until the mix is thick and reduced.

Add the olives and half the parsley and cook for 5 minutes more.

Serve over the baked sweet potatoes and top with the remaining parsley and rocket (if using).

Ingredients

• 1 large cauliflower, leaves and stalk discarded, cut into florets
• 3 tbsp vegetable oil
• 2 tsp garam masala / curry powder mix
• 1 large onion, finely sliced
• Small piece of ginger, finely chopped
• 1 chilli, deseeded and finely chopped
• 400g tin chopped tomatoes
• 1 vegetable stock cube, made up to 300ml
• 150g frozen peas
• ½ lemon, juiced
• Basmati rice and natural yogurt, to serve (optional)

Method

Preheat the oven to gas 6, 220°C, fan 200°C. Put the cauliflower in a roasting tin, drizzle with 2 tbsp oil, add the garam masala / curry powder, season and toss to coat. Roast for 18 minutes until tender and charred at the tips.

Meanwhile, make the curry sauce by heating the remaining oil in a frying pan over a low heat and cook the onion for 6 minutes until softened. Add the ginger and chilli. Add the tomatoes and stock.

Bring to a simmer and cook for 15 minutes until thickened.

Cook the peas in a pan of boiling water for 2 minutes. Drain, then add to the curry sauce with the roasted cauliflower. Stir in the lemon juice.

Serve with basmati rice and yogurt (if using).

A classic family favourite, whether you're using beef or veggie mince alternative. Ideal if you're on a busy schedule and want to make the evening meal ahead of time - also great for freezing or keeping in the fridge for a few days to enjoy again on another night when you don't fancy cooking (just pop it back in the oven for 30 minutes).

Ingredients

• 1 tablespoon olive oil
• 800g lean beef mince (or veggie mince alternative)
• 1 onion, chopped
• 2 carrots, diced
• 3 tablespoons tomato paste
• 2 teaspoons garlic, finely chopped or minced
• 250ml stock
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 5 potatoes, peeled and diced
• 2 teaspoons cornflour
• 1 tablespoon water
• 50g frozen peas
• 50g frozen corn
• 3 tablespoons milk
• 25g unsalted butter, chopped
• 1/2 cup tasty cheese, grated
• Salt and pepper, to taste

Instructions

Preheat oven to gas 6, 200°C, fan 180°C. In a large frying pan, heat oil over medium-high heat. Cook mince, onion and carrot for 5-10 minutes or until browned.

Add the tomato paste and garlic, stir through and continue cooking for 1 minute.

Pour in stock, Worcestershire sauce and sprinkle over the oregano, mix well. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until the liquid has reduced.

Meanwhile, bring a large saucepan of water to the boil. Add potatoes and cook for 15 minutes or until tender. Drain. Return the potatoes to the saucepan and cook over medium heat for 1 minute, stirring to evaporate any excess liquid. Remove from heat.

In a jug add cornflour and water. Mix to form a paste.

Add the paste, peas and corn to the mince mixture, stir until it has thickened slightly.

Spoon mince mixture into a large baking dish.

Mash potatoes. Add in milk and butter to make it more creamy, and season with salt and pepper.

Spoon large dollops of potato on top of mince mixture then spread evenly with a fork.

Sprinkle with cheese.

Bake in oven for 30-40 minutes or until golden. Serve hot.