Rick Stein serves up tasty Indonesian fried rice - ideal for barbecues, or for using up leftover cooked meat and veg. For this recipe you will need 8-16 bamboo skewers (18cm/7in long), soaked in cold water for 1 hour.
Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad.
This easy chilli is enlivened by a salsa crammed with healthy vegetables and creamy avocado. The spiciness can be adjusted to suit your taste. This meal provides 393 kcal, 30g protein, 12g carbohydrate (of which 10g sugars), 23g fat (of which 7g saturates), 4g fibre and 0.4g salt per portion.
Transform a little minced beef into a luscious spicy stew with beans, served with rice and a dollop of yoghurt to control the heat. This is designed to be a low cost recipe. This chilli can be made in advance and frozen, just leave to cool completely and pop in a freezer-proof container. It will keep in the freezer for up to 2 months.
This is a budget-friendly version of burrito uses tinned beans and frozen sweetcorn served with a tangy tomato relish. This is designed to be a low cost recipe. Each serving provides 733kcal, 24.5g protein, 128g carbohydrate (of which 11g sugars), 12g fat (of which 6g saturates), 13g fibre and 2.5g salt.
The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew.
The point of a stew, it should go without saying, is its flavour rather than its form. So, while the crunchy salad strips of carrot, spring onion and pepper do bring colour and beauty to this otherwise brown study, at the same time their texture and Asian-flavoured bite provide the perfect partner for the rich, aromatic spiciness of the soft-braised stew.
A beautiful vegetarian Easter feast, this authentic Italian pie is stuffed with fresh greens and rich eggs and is perfect for eating throughout the summer.
This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice.