Feed all the family for less than PS5.
Feeding the family on a tight budget has become a huge challenge as food prices continue to soar.
But we've been slaving over a hot stove testing out hearty meals that will fill four bellies for less than a fiver.
Our brilliant weekday menus are easy to rustle up for busy mums struggling to make ends meet, with cheap but tasty ingredients from the major supermarkets.
There's a delicious choice, too. Here's our cut out and keep recipes.
Butternut squash risotto Ingredients Butternut squash, PS1.07Medium onion, 25p1-2 cloves of garlic, 5pAsda arborio rice, 350g, 98p 4tbsp parsley, 76p Extra mature cheddar, 200g, PS1.50 (only 75g needed) From the store cupboard Vegetablestock cubes for 1.6 litres of stock 15g unsalted butter 1tbsp olive oil Shopping basket total: PS4.61 Method1 Peel, seed and cut the squash into cubes, chop the onion, make the stock and grate 75g of cheese.
2 Heat 300ml of the stock in a pan. Add the squash, cover and simmer for 10-15 minutes, until tender. Remove two-thirds of the squash with a draining spoon and set aside. Puree the rest in the cooking liquid.
3 Heat the rest of the stock to just below boiling point while you make the risotto.
4 Cook the onion in the oil and butter until soft. Add the garlic and cook for one minute.
Add the rice and stir over a low heat for one minute.
5 Add the hot stock to the rice, a ladle at a time, stirring frequently. This will take up to 30 minutes.
6 Stir in the squash puree and squash pieces and simmer for 3-4 minutes.
7 Stir in the parsley and half the cheese. Serve, sprinkled with the rest of the cheddar.
Chilli con carne and rice Ingredients Everyday Value mince, 1kg, PS2.75 1 onion, 21pEveryday Value chopped tomatoes, 400g, 31p Everyday Value dark red kidney beans, 400g, 18p Everyday Value long grain rice, 1kg, 40p From the store cupboard 1tbsp oil 2tsp chilli powder Salt and pepper to season 1 beef stock cube Dash of Lea & Perrins (optional) Shopping basket total = PS3.85 Method1 Chop onion and add to hot oil, stir for around five minutes until soft.
2 Add chilli powder and cook for another five minutes. Add mince, stir and break it up, and fry until brown. Crumble stock cube into half a pint of hot water and add to the mince mixture.
3 Add chopped tomatoes, salt and pepper, lea& Perrins (optional) and leave to simmer gently for around 20 minutes. Stir occasionally to ensure it doesn't stick to bottom of the pan.
4 Add a couple of tablespoons of water if required. Drain and rinse the kidney beans, and stir into chilli. Bring to boil and gently simmer for another 10 minutes.
5 Meanwhile cook the rice and serve with chilli.
Spicy vegetable bean burgers with potato wedges Ingredients ? M Savers kidney beans, 400g, 27p ? M Savers onions, 1kg, 75p ? M Savers peppers, 800g, PS1.68 ? M Savers unwashed potatoes, 2.5kg, 99p ? M Savers white rolls (12), 35p From the store cupboard ? Breadcrumbs ? 1tbsp vegetable oil ? Chilli and paprika to season Shopping basket total = PS4.04 Method1 Pre-heat oven to 175C, 347F or gas mark 4.
2 Finely dice one onion and a pepper. Fry over a moderate heat in vegetable oil for two minutes and allow to cool.
3 Rinse and drain the kidney beans and mash with a hand masher, leaving some texture. Add a little chilli powder. Add the cooled vegetables and breadcrumbs and mix thoroughly. Divide the mixture into four even portions and shape into burgers.
4 Wash the potatoes and cut into wedges. Place them on a baking tray and drizzle with a little of the vegetable oil. Bake in a pre-heated oven for 25 minutes.
For extra flavour, lightly sprinkle the wedges with some paprika.
5 While wedges are cooking, heat a frying pan over a moderate heat. Add a little oil and fry the burgers for two minutes on each side until golden brown. Place on a baking tray and finish cooking in the oven for 10 minutes. Serve with the baked wedges.
Chicken with roasted veg Ingredients ? Carrots, 500g, 45p ? Parsnips, 500g, 85p ? Onion, 20p ? Freedom Food Chicken Thighs and Drumsticks, 600g, PS2 ? KTC Chickpeas, 400g, 32p ? Basics long grain rice, 400g, 44p From the store cupboard ? 2tbsp olive oil ? 1tsp dried mixed herbs Shopping basket total: PS4.26 Method1 Preheat the oven to 190C, 338F or gas mark 5.
2 Peel and cut the carrots and parsnips into batons, peel the onion and cut into eight wedges. Drain and rinse the chickpeas.
3 Place the veg and chicken in a medium roasting tin. Drizzle with oil, sprinkle with mixed herbs and season with salt and pepper.
4 Roast in the oven for about 45 minutes, until the vegetables are cooked and the chicken pieces are golden brown. Turn once or twice during cooking.
5 Add chickpeas and cook for a further 10 minutes. Meanwhile cook the rice following pack instructions. Drain and serve with the vegetables and chicken.
Sausage and spicy tomato bake with peas and garlic bread Ingredients ? Ashfield 12 Everyday pork sausages, 84p ? Cucina tomato and spicy pepper pasta sauce, 500g, 75p ? Four Seasons gratin dauphinoise with ham, 450g, PS1.29 ? Four Seasons Petit Pois, 700g, 99p ? Casa Barelli garlic baguette, 34p From the store cupboard ? Salt and pepper to taste Shopping basket total: PS4.21 Method1 Pre-heat the oven to 200C, 400F or gas mark 6.
2 Put the sausages on a baking tray and bake in the oven for 15 minutes.
Remove the sausages from the oven and put into a baking dish, pour over the pasta sauce.
3 Remove the gratin from the pouch and layer over the sausages and sauce.
4 Place the bake in the oven for 15 minutes.
5 Boil the peas and bake the garlic bread as instructed on pack.