If you need to make your Bolognese go even further, we have some tips and tricks for you to try.

1. GO TRADITIONAL

Aim for more sauce than mince in your Bolognese. According to TASTE food director, Abigail Donnelly, this is the more traditional way of making the dish. Adding less mince does not diminish the flavour of the dish at all. Mop it all up with lots of pasta and bread, and you’ll feed double the mouths for the same price.

2. VEGGIES ARE YOUR FRIENDS

We all know the trick of sneaking more vegetables in a Bolognese to get more food groups into the dish. But it can also help bulk up the sauce and stretch your Bolognese. Veggies such as carrots, peas and celery are good options to include. Since mince is arguably this most costly item in a Bolognese, you could skip it altogether and opt for a vegetarian version.

3. LOVELY LENTILS

Lentils are a great secret ingredient to add to Bolognese. They are unnoticeable in the sauce, as they cook down to almost nothing. If you find the lentils absorb some of the flavour of the sauce, add a dash of your favourite condiment to make up for it. TASTE’s head of digital, Katharine Pope, recommends Worcester sauce or miso paste.

4. A MEXICAN TWIST

Transform your Bolognese into a makeshift chilli con carne by adding canned beans into the mix. Baked beans, kidney beans, butter beans – any one of these pantry staples will help shake up this classic sauce and feed a lot more people for less.

5. ADD SOME OATS

We spotted this tip on a number of cooking forums online, and while we have yet to try it ourselves, people claim it does work. Adding oats when you cook mince helps to bulk it up. There is some debate about when to add the oats in the cooking process, but the most popular opinion is to add them while browning the mince before you add any liquid. You can also add breadcrumbs to the mince to bulk it up.

Now that you know how to stretch your Bolognese, try making these tasty variations.

1. OVEN-ROASTED CHICKEN BOLOGNESE WITH BIG-BATCH POLENTA

Oven-roasted chicken bolognese recipe

2. PRESSURE-COOKER BOLOGNESE

Pressure-cooker bolognese recipe

3. THE NEW BOLOGNESE

New bolognese recipe

Find more pasta recipes here

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Cheesy sweetcorn bread

When you need to clear out the pantry and fridge, this cheesy sweetcorn bread is the answer. It’s super easy to make, and you can customise it however you like.

Cheesy sweetcorn bread recipe

Chickpea-and-cauliflower curry

When you have 30 minutes and a cauliflower and a can of chickpeas staring at you, try this curry.

Chickpea-and-cauliflower curry recipe

Canned peach crumble

“Even if it’s -50°C outside and snowing, I’d serve this crumble with ice cream.” – Clem Pedro Agree or disagree? Regardless of your stance on this, you’ll love this canned peach crumble.

Canned peach crumble recipe
Find more canned food recipes here

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1. Everyday egg frittatas

Kick-start your day with these frittatas. The oven does all the work while you and your family get ready. Add your favourite toppings to the egg mixture: tuna chunks, chopped ham or last night’s leftover vegetables. These frittatas also freeze well so you can defrost them on days when you don’t have the time to make breakfast.

Get the recipe for everyday egg frittatas here. 

2. Chicken livers with ibhisto

When you can’t afford premium cuts of meat, go for offal. It’s very affordable. This recipe slightly differs from the usual creamy, peri-peri chicken version – and not having to buy cream makes this recipe even cheaper than other chicken liver recipes. It uses the classic South African tomato-based sauce, bhisto, to make a saucy dinner that you can mop up with crusty bread or serve over rice or pap.  Get the recipe for chicken livers with ibhisto here.

3. Sausage-and-tomato bake

One-pot dinners are always a winner. Woolies’ ready-made bean salad can be transformed into a filling dinner. This recipe uses lamb sizzlers but if you’re on a budget, stick to affordable boerewors or even swap out the sausage for home-made meatballs.

Get the recipe for sausage-and-tomato bake with the smoky bean salad here.

4. Morogo with butternut

This recipe is a return to basics, from the hero of no-fuss cooking, Mogau Seshoene, a.k.a. The Lazy Makoti. There’s nothing as homely as a warm pap with gravy, spinach and butternut. It’s a go-to staple in many South African households and with good reason. This classic always hits the spot and will always stand the test of time. If you’re unsure about how to prepare pap, watch TASTE food contributor, Keletso Motau, give you a quick masterclass.

Get the recipe for morogo with butternut here. 

5. Leftover quesadillas

This recipe uses leftover braaied sweetcorn but if you’re not hosting any braais in the forseeable future, canned or frozen (thawed, of course) sweetcorn will work just as well. Serve with cannellini bean dip or bulk up the quesadillas with a big side salad. Get the recipe for leftover quesadillas here. 

6. Sardine pasta

Racing against the impending loadshedding schedule? This is the dinner to make. This recipe comes together in 15 minutes and we bet it’s about to be a new favourite. Canned smoked sardines are the star ingredients here and add saltiness, smokiness and plenty of flavour to this easy pasta. Get the recipe for sardine pasta here. 

7. Broccoli-and-cheese toastie

“I always say, if you’re exploring a new ingredient (or trying to get kids to eat it), either churn it into ice cream or stack it on a grilled cheese sarmie. This sandwich is the thing you want to find in your lunchbox on a rainy day and is a tasty way to use up leftover broccoli – if there is such a thing!” says deputy food editor, Khanya Mzongwana. Get the recipe for broccoli-and-cheese toastie here. 

Looking for more recipes that give you bang for your buck? Browse our collection of great-value recipes here. 

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I admit, I was nervous. I do like canned food, but I mostly stick to the bean, lentil, fish and tomato categories. I’m not a big fan of the pastas and meats; there’s way too much trauma from school aftercare when it comes to these. With my preferences and somewhat fussy tastes, I didn’t think I could make exciting, interesting meals all month long. Fortunately, I was wrong.

ALSO READ: I got an air-fryer and it did not change my life

Getting nostalgic

Like with most things, I started with what I know. And the thing I know most about is tomato chutney. I spent years making chutney with my dad when I was young. It was the beginning of my love affair with cooking (read all about that here). I used canned tomatoes to make a chutney base that I used for shakshuka, spicy pasta sauces and creamy chickpea curry with coconut milk. Pro tip: use leftover coconut milk in smoothies.

ALSO READ: The nostalgic, but slightly terrifying, task of setting up my first spice cupboard

I rediscovered how much I love sausages, baked beans and mash. It’s honestly one of my favourite meals, especially since I curry the baked beans, Indian-style. I hadn’t made this in ages, and it instantly transported me to my childhood.

The “poor man’s paella” I invented at university also holds up after all these years. It’s made with leftover rice, tuna, canned mussels and bacon. It’s more of a fishy fried rice than paella, but I didn’t know better when I named it. And it tastes good, which is all that matters.

Find the recipe for 20-minute chickpea curry here. 

I contacted my parents for some recipes I loved but never made for myself. Sardines braised with onion and chilli on toast. Fish cakes made with pilchards. I even got the recipe for my mom’s canned-fish biryani, which is always a hit. I haven’t made it yet, but I can’t wait to try. All these nostalgic dishes got me excited to follow through on my challenge and gave me the confidence to try new recipes.

Thank goodness for TASTE

TASTE has an excellent canned food recipe collection, which was perfect for moving out of my nostalgic bubble. One recipe I had to try was Hannah Lewry’s one-pan pork chops. Since I manage the TASTE website and social media, I have a good sense of what recipes you all love. This one is very popular – and for good reason. Quick, easy and delicious, it’s the perfect midweek meal.

Find the recipe for one-pan pork chops here. 

Hannah’s chicken frikkadels with creamy beans and spinach is also perfection. I couldn’t find chicken frikkadels, so I used Woolies’ smoked paprika and coriander chicken steaks, and the marinade made the beans deliciously spicy. Another Woolies product that made my canned food challenge easier was the Easy To Bake Mexican Style Cornbread Kit. Made with canned sweetcorn, it was great for lapping up creamy beans, or enjoying on its own, with butter melting into it. Plus, it freezes well, which is great in a household of one.

Find the canned food recipe collection here. 

I was already a fan of Abigail Donnelly’s 3-ingredient mussel pasta and it was a lifesaver on days when I did not want to cook. Instead of ordering food, I whipped this up. Trust me, you need to save this recipe – it’s ready in under 10 minutes, and it’s a great loadshedding recipe. Abi’s sardine pasta is also amazing. It’s a reminder of how simple dishes can be the most satisfying.

Find the recipe for sardine pasta here. 

I’ve also become obsessed with Abi’s butter-bean mash. I knew about it in theory, but I’d never tried it before because of my deep love for potatoes. Now my life is forever changed. Not only is it delicious, it’s the perfect serving size for just me, and it tastes great cold or warm. This will definitely be made on repeat.

ALSO READ: How my quest to make the perfect masala chai reconnected me to my heritage

Social media continues to serve

It’s no secret that I am fully hooked by “foodtok”. Luckily for me, there were plenty of recipes on social media that made this month exciting. The viral rice bowl of 2020 is still a fave, and I make it with canned tuna or canned salmon. Pro tip: keep single portions of rice in the freezer so you can make rice bowls faster. This is also great for loadshedding.

ALSO READ: Social media made me do it: how “FoodTok” influenced my cooking

One of my favourite food creators, Carolina Gelen, did a video making three meals with versatile tuna fishcakes. I made small versions of the fishcakes for breakfast and rice bowls, and a slightly bigger version to make tuna burgers. They were so good! I will always make my own tuna burger patties from now on.

 

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While this challenge was mostly for meals, social media showed me I was limiting myself. Crispy air-fried chickpeas and butter beans are top-notch snacks. Three-ingredient lemon ice cream made with lemons, coconut milk and maple syrup helped with my dessert cravings, so I bought fewer treats. This is just the tip of the iceberg of epic canned food recipes. There is so much more to make.

Verdict

I was pleasantly surprised by how much fun I had making these recipes over the month. Getting creative, reminiscing about my younger days and trying new things – it really was lovely, and I will take the lessons I learnt and apply them in my life going forward.

Another bonus was spending less time actually cooking. I know this is obvious, since canned food requires little to no cooking, but I didn’t think about it at the start, so it was a pleasant realisation. I know now that I can add more canned food recipes to my midweek rotation in a way that fits my tastes and lifestyle and will help me save money.

I shaved between R1500 – R2000 off my food costs in total. This was done by bulk-buying canned food and checking out specials for non-perishables to save even more. Plus, there were plenty of items in my pantry already, like pasta and rice. And I cut down on the takeaways by a lot. This was an all-round win.

The post I cooked with canned food for a month to save money – and here’s how it went appeared first on Woolworths TASTE.

If you’re a fan of chicken livers and Italian flavours, you’ll love this dish by Abigail Donnelly. Made with butter, balsamic and deep-fried sage leaves, this dish goes well with pasta, mashed potatoes or polenta. You can also enjoy them with ciabatta.

Find the recipe for balsamic chicken livers here.

2. Carrot pasta

Pasta is always a great budget option, and carrots are too. Khanya Mzongwana came up with a great way to use both in an innovative way – an easy carrot pasta sauce! It’s also a great hidden veggie recipe and a good one for meat-free Monday.

Find the recipe for carrot pasta here.

ALSO READ: 8 budget cut recipes that you need to try

3. Crispy pork rashers with cabbage

This recipe by Hannah Lewry showcases how simple ingredients can be made bougie. Roasted cabbage and crispy pork rashers are served in a green peppercorn gravy. The results are spectacular.

Find the recipe for crispy pork rashers with cabbage here. 

4. Four-bean curry

Stocked up your pantry with canned beans and need some inspo on what to make with them? Mogau Seshoene a.k.a. The Lazy Makoti’s four-bean curry is the answer! It was inspired by her grandmother’s recipe, so you know it’s tried and tested.

Find the recipe for four-bean curry here.

ALSO READ: 6 ingredients you need to host a budget-friendly Italian dinner party

5. Frikkadels

Here’s another grandma’s recipe: this one is from Khanya Mzongwana and makes use of one of the most common freezer staples – mince. Plus, it contains hidden veggies. Make the frikkadels stretch even further by adding a couple of slices of milk-soaked bread into the mix.

Find the recipe for frikkadels here. 

The post 5 budget-friendly midweek meals appeared first on Woolworths TASTE.

1. Cannellini beans

These fantastic Italian beans can be added to just about any meal. For your dinner party, start off with bruschetta while your guests wait for the mains to be ready. These jazzed-up toasties are the perfect Italian appetiser.

Get the recipe for cannellini beans on toast here. 

2. Ciabatta

This rustic Italian loaf is perfect for dipping into soups and mopping up pasta sauce. We’ve used it in a classic bread salad that’s a great excuse to clear out the greens in your fridge.

Get the recipe for poached leek panzanella here.

3. Brinjal

Your vegetarian guests need not worry. Brinjal is a great way to add a “meaty” texture without the meat. You can make a basic brinjal ragu, but for entertaining, go for this comforting bake that’s impossible to resist.

Get the recipe for quick-and-easy melanzane here. 

4. Tomatoes

You can’t mention Italian food without mentioning tomatoes. Whether you buy them fresh or canned, there’s a myriad recipes for this humble ingredient. We’re keeping things simple with pizza (if your guests are bringing their little ones, they’re going to love this) and letting the juicy tomatoes take centrestage.

Get the recipe for marinated tomato-and-mozzarella pizza here. 

5. Barley

If you think risotto is a posh ingredient meant for end-of-the-month splurging, think again! Barley is an excellent substitute and won’t break the bank.

Get the recipe for barley risotto here.

6. Polenta

Pizza and pasta get a lot of love, but it’s time to put polenta on your radar. It’s a creamy Italian porridge made from cornmeal and can be enjoyed with a range of toppings. However, to end off your epic night, you’re going to need dessert. This cake is a winner, particularly if you have any gluten-free guests.

Get the recipe for gluten- and wheat-free chocolate polenta cake here. 

FYI: YOU COULD WIN AN OONI PIZZA OVEN HAMPER WORTH R8 998

If you sign up for the TASTE newsletter before 26 August 2022, you could win an Ooni Karu 12 multi-fuel pizza oven, plus an Ooni 30 cm pizza peel. TASTE’s newsletter is the free weekly recipe planner you need in your life.

SIGN UP HERE.

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1. Cook in bulk

Batch cooking is a classic savings tip for a reason. Freeze portions of food for when you don’t feel like cooking, or when you might be tempted to order takeaways (or when loadshedding is looming). You can also keep leftovers for lunch the next day, so you don’t have to buy lunch at work. One reader said she always packs some exciting snacks for work to avoid buying extra treats. Cooking in bulk also allows you to use up your ingredients timeously so they don’t go to waste. Winning all round!

2. Improvise

Many of you said that it’s best to use what you have in the house, rather than buying new ingredients to make recipes. One answer that caught our eye read: “The best meals are often put together with love and what’s in the fridge.” We wholeheartedly agree! A truly skilled cook can get creative with what they have in the pantry. Not only will it save you money, but you may also create a dish you’ll love. Abigail Donnelly’s 3-ingredient mussel pasta and Hannah Lewry’s green fridge clean-up pie are great examples of this.

Find the recipe for green fridge clean-up pie here

3. Canned foods are your best friend

We’ve said it before and we’ll say it again: canned food is the pantry MVP! Making use of canned foods was another popular choice for budgeting in our Instagram poll. You can make wonderful, filling meals using canned food, plus the cooking time is drastically reduced, saving on electricity and pre-loadshedding prep. Pasta, rice and frozen veggies were also popular ways of getting more food for less.

Check out our beans recipe collection

4. Bulk up your meals

Speaking of canned foods, they’re also a great way to bulk up meals. Canned pulses (and pulses in general) are great for bulking up meals. One person also suggested using canned mushrooms for this. Another tip was to use canned tomatoes and coconut milk to make your meals stretch. You could also add bread, potatoes and more veggies to make meals go further.

Find the recipe for pressure cooker Bolognese here. 

ALSO READ: 4 top tips to bulk up and thicken your soup

5. Be a fiscal vegetarian

Meat is more expensive than veggies. Many of you add more vegetarian dishes to your weekly rotation as a way to save. If you are new to minimising meat, this is a great opportunity to discover great recipes. As one reader said: “The meat doesn’t matter, veggies taste amazing when cooked right!”.

NEED INSPO? Our vegetarian recipe collection will help!

6. Meal prep, meal prep and meal prep some more

This was an overwhelmingly popular tip. By planning your meals in advance, you can keep your a tight rein on spending. You can also plan your meals to take advantage of specials in store, and eat seasonal produce to save even more. Cook in bulk to prep meals, lunches and snacks on the weekends so your week is sorted and you have less to do in the kitchen. Save your rands and your time in one go!

Find the recipe for vegetable curry with pap here.

When you grocery shop

7. Build your shopping list around ingredients you have

It may be a tedious exercise, but taking the time to go through your pantry, fridge and freezer will ensure you don’t unintentionally double up when you shop. This will also help with your meal prep because you can build on what you have at home so you buy less when you go shopping.

8. Buy ingredients that can be used more than once

You may shop like this already, but it’s worth doing it consciously. One person said their grocery shopping rule is: “If you can’t use it twice or in more than two dishes, it’s not worth buying.” Snacks and special occasions aside, this is an excellent rule. It helps you really think about what you’re going to make. Plus, it will ensure you don’t have a sad bag of carrots in the fridge wasting away because you didn’t have a plan for the other half of the bag.

Find the recipe for roast carrot salad here.

ALSO READ: 9 carrot recipes to use up that bag

9. Buy in bulk when ingredients are on special

Look out for discount flyers (such as the Daily Difference, at the entrance to Woolies stores) and sign up for promo mailers (you can sign up for ours here, or head to the Woolies site and scroll to the bottom of the page for their newsletter sign-up box). Promo emails from stores share info on deals and specials, so you can plan your shopping better. This will make a difference to your budget and will ensure you’re properly stocked when money is a little tight. If you live alone and miss out on bulk buy deals, find other people you can team up with and split the goods. Sign up for a WRewards card to get instant savings, vouchers and access to Woolies competitions.

10. Always shop by price

An ingredient’s packaging may look amazing, but the same product in different packaging is cheaper! Always look at the prices of all items on the shelf before grabbing something. You may find a budget-friendly version of what you want and it’ll help you see any in-store promotions or deals you may have missed. Keep an eye out in store for the orange WList sticker on certain products. WList is Woolies’ list of items that customers need every day. Woolies is constantly checking that these prices are comparable to the market, so you know you’re getting a good deal.

Bonus tips from you!

Find the recipe for Thai peanut noodles here.

• Keep a stock of instant noodles in the pantry, you can build on them to make great meals like stir-fries. Use protein from your freezer, plus the veggies you have and make some noodle magic!
• For those who live alone, roast a whole chicken (or buy Woolies’ iconic rotisserie chicken), portion it, then freeze each quarter separately to have it on hand when you need it.

The post Your 10 top budget cooking tips appeared first on Woolworths TASTE.

1. Braised shortrib rashers

Is there anyone who doesn’t love shortrib? The rashers always made it onto my mom’s grocery list because of their affordability and versatility. My late aunt Phila would prepare the thinly sliced ones in the oven with plenty of salty seasoning to serve with slap chips.

Find the recipe for braised shortrib rashers here.

2. Grilled Kassler chops

My enduring memory of Kassler chops was eating them once a week in the cafeteria when I worked at a hotel in Gqeberha. I ate them with mashed potatoes and no veg whatsoever. This is a suited-and-tied version.

Find the recipe for grilled Kassler chops here. 

3. Boerewors lasagne

This lasagne does an excellent job of stretching this flavourful sausage into a meal that everyone will love. I’ve made it using my mom’s wors of choice: Woolies’ Grabouw boerewors.

Find the recipe for Boerewors lasagne here.

4. Jamaican-style oxtail stew 

I’ve made oxtail 1 000 times, but never like this! Abigail shared her secret to making it go further – add lamb knuckles. Then, give it a Caribbean twist with butter beans and Scotch bonnet chillies. This may require a bigger budget than the rest, but it’ll go a long way.

Find the recipe for Jamaican-style oxtail stew here.

5. Corned tongue grilled cheese

This sexy sarmie was my introduction to corned tongue. It’s a surprisingly good cold cut to add to your next sandwich with good cheese and some pickles.

Find the recipe for corned tongue grilled cheese here.

6. Tripe stew

You either already love tripe (ulusu) or you’re about to love it!

Find the recipe for tripe stew here.

7. Roast turkey mac ’n cheese

I love turkey – and I love its price tag, too! It takes a while to cook, but is very hands-off. A handful of Woolies’ streaky crackles add fun and crunch to this easy supper.

Find the recipe for roast turkey mac ’n cheese here.

8. Beef cheek hand pies

Beef cheek may not be easy to find (you can also use beef shortrib) but it’s worth the hunt. The meat is super tender and succulent when cooked low and slow, and shredding it and stuffing into puff pastry may just be its best incarnation yet.

Find the recipe for beef cheek hand pies here.

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The first thing to accept when it comes to sticking to a budget is that you’re going to have to spend some money, so when you do that, make sure you do it properly. Writing a shopping list is a great first step, even before you set foot into the shops. Write your list so that you have something to stick to, but also so that you can make sure everything on that list is versatile and can be used in more than one recipe. Canned tomatoes, for example, can become pasta sauces, soups and stew bases, while beans and chickpeas can stand in for one another to bulk up dishes. Noodles can be used in any kind of dish, too, so don’t feel like you need to have a specific kind to make a certain recipe. In these cases, don’t just buy two cans or one packet, buy a few extra so you don’t have to go to the shops every few days. Look out for package deals that allow you to buy a few at a good price. While you’re at it, keep a look out for deals on bulk meat. When you get home, divide the packet into portions that work for your cooking needs and freeze them separately. Buying bulk might feel like it only applies to dried goods, but it also applies here and it’s worth spending that little bit extra upfront so that you know you’re stocked up for at least a full week, if not more.  The fewer trips to the shops, the less risk of spending unnecessarily.

2. Stock your pantry properly

In addition to buying in bulk, cleverly, make sure you’re stocking your pantry with necessary, well-priced items. With items such as olive oils, vinegars and mustards on hand, you’ll always be able to knock out a salad dressing to make fridge raids that much more interesting. But also consider stocking up on things like long-life cream so that you can make comforting creamy dishes on the cheap, too.

3. Don’t be afraid of the bargain bin

We all know that grocery stores play it safe with expiry dates and often something will be in great condition for a few days after its supposed sell-by date. When shopping, keep an eye out for anything marked down because it’s still going to be safe to cook. Look for things that are freezer-friendly in particular so you can pop them into the freezer as soon as you get home.

4. Reduce your food and money waste

Reducing food waste has always been important but when you’re cooking on a budget, it’s even more so. The freezer really is your best friend here as you’ll be able to preserve the life of some foods to cook at a later stage. Here’s a comprehensive guide to freezing food, but essentially bits of cheese, bread and dough, and even herbs, all freeze very well – especially if the alternative is letting them go bad and chucking them out.

5. Substitute

Do you remember way back at the start of SA’s Covid-19 lockdown when it was difficult to get to the shops and you had to get creative when cooking? Well, it’s time to harness that creativity once again. Remember that most recipes are a well-written guideline and you don’t have to have the exact spice mix, cheese or even vegetables for it to taste good. Remember that collection of random cheeses in the freezer? It’s their time to shine, as most cheeses can be replaced with another. If you’re unsure whether something will work, think of the texture and/or cooking time. Anything with similarities will be good to go, such as swapping ricotta for feta or cauliflower for broccoli. Don’t be scared to play around here, and the more you experiment, the easier it will become. If in doubt, just keep an eye on anything in the oven and taste as you go.

Here are our favourite budget-friendly recipes (that you can still make your own with whatever you’ve got at home).

1. Four-bean curry

Beans will always be our go-to budget ingredient and this curry proves why. Feel free to use whatever beans you’ve got in the cupboard – even chickpeas would work just as well. Swap the green beans for any other quick-cooking greens, too.
Get the recipe for four-bean curry here.

2. Thai peanut noodles

Dry pantry goods do most of the work here, meaning this is not only a cheap meal but also one you can make when there’s nothing in the fridge. Use any noodles you’ve got to hand and top with any veggies – shredded carrots and cabbage, for example.
Get the recipe for Thai peanut noodles here.

3. Broccoli frittata

Frittatas are the ultimate vehicle for clearing out the fridge and freezer. Swap the broccoli for cauliflower, peas or even roast butternut and use any combination of cheese. Leave out the anchovies if you don’t have them.
Get the recipe for broccoli frittata here.

4. Minestrone with scarpetta

Minestrone, with its humble peasant origins, is a wonderfully filling dish that you can tweak to suit whatever you’ve got available. Use any pasta or beans you’ve got in the pantry and don’t feel like you need to use the exact vegetables listed.
Get the recipe for minestrone with scarpetta here.

5. Lamb stew with pasta

Lamb knuckles are a great value cut and a good way to satisfy a meaty craving on a budget. You could in theory swap the knuckle for any other braising cut, such as beef shin or lamb shoulder, just keep an eye on the cooking time.
Get the recipe for lamb stew with pasta here.

6. Sausage, butter bean and tomato tray bake with crispy röstis

Sausages and beans are great friends and here they come together to make an insanely delicious meal that won’t break the bank. Use any sausages you like or maybe have in the freezer, as well as any beans. Omit the röstis and serve with crusty bread.
Get the recipe for sausage. butter bean and tomato tray bake with crispy rostis here.

7. Pilchard crispy rice

Rice is a great thing to have in the pantry, as it’s easy to cook, cheap and filling. Here it’s gussied up with pilchards and a bit of spice to create a delicious, interesting pantry-based dinner. Use whichever spices you’ve got and swap the pilchards for sardines, or leave them out entirely.
Get the recipe for pilchard crispy rice here.

The post 5 top tips for cooking on a budget – and the recipes to match! appeared first on Woolworths TASTE.

It might seem very obvious, but buying your produce in its most ‘whole’ state will save you money. Pre-chopped veggies are wonderful when you’re in a rush, but if saving is your goal, buying whole means you can use every piece of the vegetable (more on that later), and you’re not paying for the labour of preparation. Whole veggies also last longer than chopped ones, so they’re less likely to lead to waste, if you’re shopping in bulk. The same goes for portioned meat, like chicken. Buy a whole chicken (or two) and break it down yourself. The yield on a whole chicken is much higher, and you’ll be able to keep the backbone for stock.

2. Eat less meat and bulk up with beans

Though you might not think of it that way, meat is a luxury and is priced at such. One surefire way to lower your shopping costs is to buy less meat and substitute it with meaty things like beans and mushrooms. Beans are not only a substantial replacement, but they’re also a great source of protein so you don’t need to feel like you’re missing out entirely, while mushrooms replicate that meaty mouthfeel pretty well. Add either of these ingredients to things like meat ragùs and stews to make the dish go that much further.

3. Buy in bulk

If you see things packed together in bulk – buy them. It might feel a little counter-intuitive as it means spending a bit more money up front but chances are that the individual item is going to be that much cheaper. This is especially great for things that will keep well in the pantry, such as pasta, tinned or dried beans and pulses, tins of tomatoes, as well as long-lasting veggies like butternut, carrots and onions. If you want to take advantage of bulk buying deals on produce with a shorter shelf-life, plan for some big batch cooking and freezing.

4. Big batch energy

Big-batch cooking isn’t a new concept, and you can read all about why we’re such big fans here. Not only is big-batch cooking a great time saver, but it’s the best way to use any bulk ingredients, it also ensures you’re doubling up on oven time (to save electricity) and reduces any food waste of ingredients that might go bad within the week. You’re also less likely to default to eating out or ordering in if you know you’ve got something in the fridge or freezer waiting for you. While you’re saving money on electricity, you might also want to consider using something like a Wonderbag for all your slow-cooking. It takes all of the guesswork out of the process, and uses no electricity – double score.

5. Have a list and stick to it

While we’re on the subject of meal planning and batch cooking, it’s worth mentioning the psychological side of shopping. It’s not always easy to stick to a money-saving plan, so set yourself up for success by doing your meal planning and writing a list before heading to the shops. It’ll help you stay in the money-saving mindset and help you to stay strong.

6. Freeze scraps for use in stocks/ soups

As you’re now buying whole ingredients, as opposed to pre-prepped ones, you’re likely going to have a lot of scraps to deal with. Whatever you do, don’t chuck them away, as some can be repurposed for cooking later. Things like celery leaves, (washed) carrot tops and peels and onion roots can be stored in containers in the freezer, and used to turn into veggie or chicken stock. Most cheeses, and in particular, Parmesan rinds, can also be frozen and used at a later stage. Rather than letting that beautiful lump of blue cheese or Brie go all mouldy and, inevitably chucking it out, freeze for use in a soufflé or the ultimate mac ‘n cheese.

7. Cook seasonally

There’s a reason seasonal cooking is so popular, and it’s not just because it sounds fancy. In-season produce is not only at it peak quality, but it’s cheaper too. Ever wonder why avocados cost a fortune at some times of the year? Because they’re out of season. Be patient and wait for veggies to come into season – they’ll taste better and they’ll cost much less.

8. Make thrifty substitutions

Look, we’d all love to live a life of Parmeggiano Reggiano and extra virgin olive oil, but sometimes our budgets just won’t allow it, and in all honesty, some of these ingredients have perfectly serviceable substitutes. Parmesan might be the most delicious of all the Italian hard cheese, but the little bit you’re grating over the top of your spag bol isn’t the defining characteristic of the dish. A good quality, local equivalent hard cheese will cost half that, and do the same job. Similarly, an olive oil blend is perfectly acceptable for cooking and roasting. Save the high rolling expensive stuff for salad dressings, where you’ll actually be able to taste those nuanced flavours. Salt is another place where it’s easy to shell out. Don’t use Maldon (or a hand-harvested sea salt flake equivalent) in pasta water, the bases of any stews or soups or roasts. You can’t taste the difference at that stage, so save your flakes (and money) by using regular table salt in cooking and only sea salt for finishing dishes.

9. Regrow your own

It might seem like another Instagram trend, but there’s a lot to be said about growing your own veggies from scraps. Things like avos, spring onions and celery all regrow with little effort. Simply prop them in a little bit of water, wait for the roots to sprout and replant them in nutrient rich soil. Think of all the money you’ll save never having to purchase them again.

10. Embrace your inner peasant

No, really. Think of some of your favourite dishes you cook now, and chances are, they’re originally peasant food. Minestrone, ribbolita, ratatouille, panzanella, frittatas and ramen are just some examples of popular foods that were borne out of frugal beginnings. The common link between these dishes is that they make use of minimal meat, are heavy on filling veggies or pulses, and, in the ramen, frittata and panzanella particularly, they use up scraps or leftovers such as stale bread or pork bones.

12. Treat yourself occasionally

Most diets fail when adhered to too strictly. Likewise, most budgets! Try to design your budget with some small treats for yourself to keep your brain happy. If you fail, and splurge on something expensive, don’t give in. Resolve to get back on the straight and narrow next time. And remember, while fancy chocolate, nuts and egg-heavy pudding cakes might be off the menu, there are plenty of frugal puddings. Melkkos was designed to be made from pantry ingredients, ditto pancakes and even some cakes.

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Discover more meals-on-toast recipes here.

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“Roast chicken. We have it for dinner one night, then I make a pie with the leftover meat, veggies and gravy. And I make stock with the carcass.” – Kelly Cloete, Group Account Director.

Try: Tomato-and-tuscan chicken tray roast.

FIND OUR ROAST CHICKEN RECIPE COLLECTION HERE.

AVOCADO

“… smashed avo on toast with a soft-poached egg. Mmmmm.” – Yvette Samaai, Key Account Manager.

Try: Best-ever avo toast.

FIND OUR AVOCADO RECIPE COLLECTION HERE.

PASTA

“Pesto pasta! We always have a bag of spaghetti in the grocery cupboard and a jar of basil pesto (or the ingredients for it) in the fridge. I’ll jazz it up with whatever else is lurking in the fridge – lots of feta, Kalamata olives and tomatoes.” – Anelde Greef, Head of Content.

Try: Frugal-ish broccoli-and-basil pesto pasta salad.

FIND OUR PASTA RECIPE COLLECTION HERE.

CHICKEN WINGS

“… spicy chicken wings with a crunchy salad and home- made blue cheese sauce or a creamy tomato and rosemary pork sausage pasta.” – Hannah Lewry, Contributing food editor.

Try: Chicken wings with spiced lettuce wedges.

FIND OUR CHICKEN RECIPE COLLECTION HERE.

Potatoes

“… Potatoes! I make chips, corned beef hash, frittata, mash with onion marmalade and vergeet ’tappel (“forget” potatoes, as in, stick them in the oven and forget about them!)” – Hope Malau, Deputy food editor.

Try: Baby potato salad with basil pesto and hot-smoked snoek.

FIND OUR POTATO RECIPE COLLECTION HERE.

Curry or Risotto

“… bean curry or pea risotto. There are always some dried beans, spices and rice rattling around in the cupboard and peas in the freezer.” – Annette Klinger, Features writer.

Try: Bean curry.

FIND OUR CURRY RECIPE COLLECTION HERE.

FIND OUR RISOTTO RECIPE COLLECTION HERE.

Discover more great value recipes here.

The post Here’s what the TASTE team eats when the budget is stretched appeared first on Woolworths TASTE.