Feed the family for just £5 or less with Mrs Crunch's tasty recipes (2024)

FEED your family for a fiver, seven days a week.

I have done my meal maths and come up with these clever ideas for family feasts, all coming in at £5 or less.

Packing in fruit, vegetables and protein, and even a pudding where it fits inside the budget, this will add up just great for your family.

Cooking from scratch and adding some fresh buys to the ingredients in your store cupboard is the best way to cook on a budget.

So give these ideas a go, and try the recipes from Morrisons.com.

Herby toad in the hole

Serves: 4
Prep time: 35 mins
Cooking time: 15 mins

INGREDIENTS:

• 8 sausages (can also use frozen)
• 50ml vegetable oil
• 200ml milk
• 4 large eggs
• 140g self-raising flour
• 2 tsp wholegrain mustard (can use different types, but use half the amount if English Mustard, or just leave it out altogether if you like)
• 1 tbsp parsley (fresh, dried or frozen)

METHOD:

1. Pre-heat the oven to 220C, gas mark 8.
2. Add the eggs to the milk and whisk well, add the flour and combine well. Add the mustard and herbs and give a final whisk. Season with salt and pepper. Allow to stand for 20 mins.
3. Meanwhile, place the sausages and oil in a large, ovenproof dish, and pop in the oven. The oil will heat, brown the sausages a little and get very hot in about ten minutes.
4. Carefully remove the dish from the oven and add the batter to the piping-hot oil. Quickly return to the oven and bake until well risen and golden.
5. Serve with vegetables and tasty gravy.
6. In a hurry? Add the mustard and herbs to Morrisons Batter Mix, found in the baking aisle.

Baked potato with chilli con carne

Serves: 4
Prep time: 30 mins
Cooking time: 1 hr 30 mins

INGREDIENTS:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 red pepper, chopped
• 400g lean beef mince
• 400g chopped tomatoes
• 1 tsp chilli powder, or to taste
• ½ tsp cumin
• 400g kidney beans
• 4 large baking potatoes
• 10g rock salt

METHOD:

1. Preheat your oven to 180C. Cover a baking tray with salt.
2. Wash, dry and prick the potatoes with a fork several times. Place on the baking tray and bake for around 90 minutes in the oven. Depending on the size of the potato, they may need more or less time.
3. Heat oil in a large saucepan and fry the garlic and onion gently for a couple of minutes.
4. Add the red pepper and stir for a couple more minutes. Put in the mince and cook until lightly browned. Add the tomatoes, chilli powder and ground cumin then season with pepper.
5. Bring to the boil and simmer on a low heat for 30 minutes, stirring occasionally. Add kidney beans and simmer for 15-20 minutes, stirring occasionally.
6. To serve, split the potato in half and cover with the chilli. Finish with cheddar if desired.

Red lentil, cauli and coconut curry

Serves: 6
Prep time: 5 mins
Cooking time: 25 mins

INGREDIENTS:

• 3cm ginger piece, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 onion, peeled and thinly sliced
• 1 tbsp vegetable oil
• 3 tbsp balti paste
• 1.2 litres veg stock, made from 2 stock cubes
• 200g red split lentils
• 4 tbsp desiccated coconut
• 1 small cauliflower, broken into florets
• 250g basmati rice, steamed
• 1 handful fresh coriander
• 1 green chilli, thinly sliced

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METHOD:

1. Season and sauté the ginger, garlic and onion in the oil for six or seven minutes, until soft.
2. Add the balti paste and cook for another minute. Add the stock, lentils and 3 tbsp of the coconut. Bring to a boil then simmer for five minutes.
3. Add in the cauliflower and cook for ten minutes, until tender.
4. Serve over the rice, sprinkled with coriander, chilli and the remaining coconut, with mango chutney and naan on the side.

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