BBC Good Food Magazine

High food and energy costs mean that many of us are having to think extra-carefully about how to get the most out of our budgets. To help with this challenge, the team behind Good Food has created Money-Saving Meals, bringing together knowledge and i

With energy costs still high and food shopping bills costing more and more, it’s time to increase your savvy when it comes to tackling supermarket shopping and become more canny in the kitchen. Planning ahead, scrupulous use of a budget, exploring mo

My dad first got me to like anchovies by combining them with red peppers in a sauce. The sweetness of the peppers complements the umami anchovies really well. Using jarred ones saves so much time, too. SERVES 2 PREP 2 mins COOK 9 mins EASY 300g spagh

Dried mushrooms have deep, meaty flavour. They usually need to be rehydrated, resulting in a mushroom stock, but if they’re just being added for flavour, this isn’t required Fresh mushroom booster Adding rehydrated dried mushrooms to anything you’re

Tip any leftover seafood chowder (bbcgoodfood.com/recipes/simple-seafood-chowder) into an individual pie dish and top with leftover mash or crushed boiled potatoes. Scatter with grated cheese and dot with softened butter, then bake at 200C/180C fan/g

2½ small garlic cloves300g salad leaves265g cauliflower florets1 lime1 lemon2 onions120g baby spinach100g mangetout thumb-sized piece of ginger250g baby corn150g baby mushrooms ½ small pack of parsley½ small bunch of coriander 1 tbsp each dried orega

Upgrade cheese on toast (and use up leftover bread and cheese) by adding a layer of pickled red cabbage. A spoonful of pickled red cabbage and its pickling juices will add extra depth of flavour to gravies – it’s especially good served with sausages

Take any leftover meat off the bone from our one-pan piri-piri chicken dinner (bbcgoodfood.com/recipes/one-pan-piri-piri-chicken-dinner), discarding the skin. Tip into a pan and add 100ml chicken stock. Simmer gently until the chicken can be shredded

3 onions2 red onions8 garlic cloves4 celery sticks6 mixed peppers400g carrots300g long-stemmed broccoli1 lemon2 limes200g baby corn200g cherry tomatoes½ small bunch of mint 7 tbsp rapeseed oil1 tbsp chilli oil400g can chickpeas3 low-salt vegetable st

Halve chorizo lengthways, then griddle or grill. Stuff into rolls with jarred roasted peppers and garlic mayonnaise, then serve. Fry chopped chorizo, then stir in a 400g can chopped tomatoes and a 400g can of your favourite beans, drained. Simmer and

Heat the oven to 220C/200C fan/gas 7. Rub 1 garlic clove over any leftover slices of cheese, oat & spring onion soda bread (bbcgoodfood.com/recipes/cheese-oat-spring-onion-soda-bread). Tear into small pieces and toss with 1 tbsp olive oil. Bake on a

Subscribe today and enjoy monthly inspiration delivered to your door from the BBC Good Food team. With 70+ recipes in every issue, tips to eat seasonally and ways to love your leftovers, you’ll never be stuck for dinner ideas again. You’ll pay just £

Our microwave recipe collection is a popular destination on bbcgoodfood.com. It’s incredible what you can rustle up at the touch of a button – from chocolate cake to butternut squash risotto. Microwaves can add an extra dimension to your cooking, whi

The BBC Good Food website is filled with popular slow-cooker collections, and for good reason. Slow cookers are a hard-working kitchen gadget, and they can do it all, from curries and roasts to puddings and drinks. They are a great budget purchase as

The UK has fallen in love with the air-fryer. Often touted as a way to cook healthier meals, they circulate hot air efficiently to achieve a ‘fried finish’ that’s similar to deep-frying, but without all the oil. They also heat up very quickly and can

All of us were shocked when our fuel bills suddenly shot up in 2023. Ever since, manufacturers of home appliances have been scrambling to assure us their hobs, ovens and microwaves are the most efficient on the market. Comparing appliances isn’t easy

Whether you’re looking to fill your freezer or simply want to make your midweek meals a little easier, batch cooking is a great technique that can save you time and money. Spending an afternoon in the kitchen might seem like an investment, but we hav

MAKES 3 batches PREP 10 mins COOK 2 hrs 45 mins EASY ❄ 3 tbsp olive oil1 large onion, finely chopped3 garlic cloves, crushed1 large celery stick, finely sliced1 large carrot, finely chopped1.5kg beef mince (10% fat)3 tbsp tomato & vegetable purée600m

Raw carrots can go spongy after being frozen and defrosted – the water in their cells expands, which causes them to burst. Either chop the carrots finely and freeze raw (once you’ve fried them, you won’t notice the texture), or chop or cut into baton

SERVES 6 PREP 10 mins plus at least 1 hr marinating COOK 10-15 mins EASY ❄ 2 tbsp balsamic vinegar2 tsp concentrated liquid beef stock3 garlic cloves, finely grated1 tbsp wholegrain mustard1 tbsp honey2 tbsp olive oil, plus extra for brushing6 sirloi

Round off a special meal with this stunning white chocolate dessert. Sprinkle it with freezedried raspberry dust at the end to make it showstopping. SERVES 6-8 PREP 30 mins plus 2 hrs infusing and 2 hrs 30 mins chilling COOK 1 hr MORE EFFORT V 15 car

They’re not just for chilli con carne! These recipes open up a new range of possibilities for this kitchen staple SERVES 4 PREP 10 mins COOK 20 mins EASY V Heat 1 tbsp sunflower oil in a large frying pan over a medium heat. Cook 1 finely chopped onio

Packed full of vibrant beetroot, this is a sweet, earthy and creamy curry. To make it plant-based, make sure the stock is vegan and use coconut yogurt to serve. SERVES 4 PREP 20 mins COOK 1 hr EASY V 2 tbsp sunflower oil6 curry leaves, fresh or dried

Caramelised onions keep well in the fridge and can be used in myriad ways, such as on hot dogs, in a quiche, or for gravy or mash. Find more of our ideas at bbcgoodfood.com/recipes/caramelised-onions. Collect the papery skins and ends along with any

Make a big batch of this at the weekend for use throughout the week. It stores well in the fridge. Finely chop 2 garlic cloves and tip into a jam jar. Pour in 90ml apple cider vinegar and 90ml olive oil, or use a mixture of oils (such as rapeseed, av

With warming spices and sweet honey, this makes a comforting dish for the cooler nights. SERVES 4 PREP 10 mins COOK 40 mins EASY 1 tsp fennel seeds1 tsp smoked paprika1 tsp ground cumin2 tbsp olive oil1 tbsp honey1 tbsp tomato purée1 tbsp harissa8 ca

The sweet fruit in jam pairs well with savoury foods like pork chops. To make a glaze, mix a few tablespoons of blackcurrant jam with Dijon mustard and a good glug of cider or sherry vinegar. Once the pork chops are almost cooked through, add this mi

Pick any leftover rosemary leaves and finely chop. Put into an ice cube tray, cover with olive oil and freeze. Add to stews and ragus, or defrost and drizzle over crusty bread. For a great flavour booster, tip rosemary leaves into a food processor wi

SERVES 4-6 PREP 10 mins NO COOK EASY Drain a 125g can sardines in chilli olive oil and tip the sardines into a bowl, reserving the oil. Remove the backbones if there are any and discard. Lightly mash the sardines using a fork. Mix in 100g crème fraîc

Grate cheese and store in the freezer so it’s ready to add into toasties or pasta bakes – no need to defrost. Red onions can easily be swapped for white onions or even a couple of shallots. For an even more cost-effective recipe, swap the mascarpone

Swirl it into dips, marinades or dressings for natural sweetness. Drizzle it over freshly baked cakes for a sticky glaze – it works well with carrot cake. Or mix into softened butter and spread over crumpets. Store in a cool, dark cupboard. Heat 1 tb

MAKES 18 PREP 10 mins plus 10 mins cooling COOK 12 mins EASY V Heat the oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Combine 150g caster sugar with 250g nut butter (we used peanut butter). Crack in 1 egg and whisk agai

Like a Victoria sponge, but better. Frozen raspberries are cheaper and last much longer than fresh, and when swirled into cream between chocolatey layers, who could resist? SERVES 12 PREP 20 mins plus cooling COOK 40 mins EASY V ❄ sponges only 225ml

SERVES 8-10 PREP 10 mins COOK 1 hr-1 hr 10 mins plus cooling and setting EASY V 250g butter, at room temperature250g caster sugar4 eggs250g self-raising flour3 lemons, zested and juiced100g icing sugar 1 Line a loaf tin with baking parchment. Put the

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