Food writer Suzanne Mulholland uses clever, cost-saving ingredients to make filling midweek meals that won’t break the bank
Half & half lentil bolognese
Lentils are healthy, absorb flavour brilliantly and are ideal for bulking out a mince-based dish. I like to buy mine in the international food aisle in the supermarkets, where they are sold in big bags for a cheaper price.
SERVES 4 PREP 5 mins COOK 25 mins EASY ❄
1 tbsp olive oil 115g frozen chopped onions 1 tsp frozen chopped garlic 250g lean beef mince 70g grated carrot 140g frozen sliced mushrooms 200g dried red lentils 500g passata 400g can chopped tomatoes 1 tbsp tomato purée 2 tsp dried oregano cooked spaghetti, to serve (optional)
1 Heat the oil in a large pan over a medium heat and cook the onions and garlic for 2-3 mins, stirring continuously until softened.
2 Add the beef, carrot and mushrooms to the pan and cook, breaking up the mince with a wooden spoon or spatula as you do, until the mince is browned.
3 Add the lentils, passata, chopped tomatoes, tomato purée and dried oregano, and stir to combine. Bring the mixture to the boil, then reduce to a simmer and cook, stirring occasionally for about 25 mins or until the lentils are tender and the bolognese is thick. Season, then remove the pan from the heat and serve over spaghetti, if you like. Once completely cool, the bolognese will keep frozen in a freezerproof food bag for up to three months. Defrost in the fridge overnight and reheat in a pan over a medium heat until piping hot.
COST-SAVER Dried lentils can be bought in bulk and keep in a cool, dry place for a long time – ideal for your storecupboard. They’re also a good source of protein. While bolognese is usually made with just mince, swapping half for lentils stretches your budget further.
Tuna hash bake
Budget-friendly, tasty and quick to assemble, this is a brilliant dish for those days when you’re simply rushed off your feet, but still want something warm, comforting and homemade on the table.
SERVES 4 PREP 5 mins COOK 25 mins EASY ❄
1 tbsp olive or vegetable oil 230g frozen chopped onions 2 x 145g cans tuna, drained and flaked 5 spring onions, finely sliced 250g cherry tomatoes, halved
1 lemon, juiced 800g prepared shop-bought mashed potatoes, or use leftover mash 140g grated cheddar
1 Heat the oil in a large, deep frying pan over a medium heat and cook the onions for 2 mins, stirring continuously until soft.
2 Tip the cooked onions into a large bowl, then add the tuna, spring onions, tomatoes and lemon juice, and crumbl
