An extravagant meal from a cost perspective compared to our normal (although still under £1 per portion!) but nothing is better than finishing work and producing a hassle free nutritious dinner. Not only is this baked sweet potato recipe simple to make, with the tangy crème fraiche harmonising with the smoky chorizo sausage, it tastes exceptional! Anyway, let’s get straight into it… Baked sweet potato with chorizo crème fraiche (4 portions) 4 Wonky sweet potatoes 200g Chorizo 100g Spring onions 100g Coriander 300ml Reduced fat crème fraiche Scrub the skins of the sweet potato light ..read more

Check out this no bake lemon cheesecake with a ginger biscuit base! This recipe is extremely easy and versatile as both the base and cream flavourings can be changed. For ours, we opted to capitalise on a further reduction on wonky lemons, and paired the light and creamy lemon filling with the crunchy and buttery ginger biscuit base. No bake lemon cheesecake (6 portions) 180g ginger nut biscuits 60g butter (melted) 284ml double cream 250g cream cheese 100g castor sugar 2 lemons (zested and juiced) Place the biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer ..read more

To celebrate our first discovery of wonky rhubarb, we opted to create a delicious rhubarb panna cotta, balancing the fresh sweet rhubarb flavours with the light creamy panna cotta. We hope that the wonky range will continue to grow as, by incorporating this range into your recipes, not only do you save money but you also help support waste reduction by utilising fruit and veg which would previously have been discarded on cosmetics alone. There is no detriment to quality and we think you’ll agree that 500g of rhubarb for £1 is tough to beat! Compote For the compote, we opted to use all the rh ..read more

After finding a fantastic deal on a ham hock and goats cheese, this beetroot ravioli dish pretty much made itself, with the flavours of the salty ham perfectly harmonising with the sweet peas and creamy cheese. Beetroot ravioli filled with ham and goats cheese and served with pea puree and a horseradish foam (4 portions) Pasta For the pasta, follow the recipe found within the Culinary Basics section of the website but add 50g of blitzed cooked beetroot before sifting in the flour and adding the eggs. Note, add additional flour if the dough is sticky once mixed. Pea puree 200g frozen wonky pe ..read more

Following the success of the wonky lemons within the lemon tart recipe and after discovering the new wonky lemon packaging where you get four lemons for 54 pence, it seemed like the ideal opportunity to create a light and zesty lemon drizzle cake that packs a sugary crunch! What’s more, this recipe has been adapted from the banana loaf recipe showing how versatile the cake recipe is and also how simple, allowing for a quick stress-free treat. For the cake mixture Follow the banana loaf recipe except use 3 eggs versus the 2 and use the juice and zest of one lemon instead of the bananas. For th ..read more

With holidays abroad and the food and drink we usually enjoy remaining just out of our reach, it was time to create the summer atmosphere at home with this delicious homemade calamari! What’s more, it was another supermarket find which didn’t break the bank at only 37  pence, down from £7.22. Calamari (3 portions) 500g squid 400g Plain flour 200ml milk 20g Kerala Chinese salt and chilli pepper seasoning (fantastic Home Bargains discovery that tastes just as good as any other for a fraction of the cost) Remove the head from the body by pulling and slightly twisting the top of the body t ..read more

One of my favourite ways to utilise leftover vegetables is to incorporate them into a vegetable pakora mix. Due to its versatile nature, you can experiment with different flavour combinations, or simply throw in whatever lurks in the bottom of the vegetable shelf! Also, if you excuse the deep fat frying, they are relatively good for you – especially if (like me!) you add in much more vegetables than is traditional! As an added bonus, the pakoras are naturally vegan. First time we have found wonky peas, amazing value! Some more fantastic buys! Vegetable pakora (4 portions) 120g grams flour 3 ..read more

This week’s featured recipe is going to appear slightly differently from previous weeks as instead of sharing our supermarket haul and subsequent creation, I am going to provide a quick guide on how to make macarons. After all the recent baking, I ended up with a surplus of egg whites and one of the most indulgent ways to incorporate the whites into something new is to produce the French delicacy, macarons. The plan is to keep the guide brief as there are many variables involved, and a lot of differing opinions on the best way to make macarons, which has led to the belief that the light cookie ..read more

After celebrating the website being live for just over a week, this bacon quiche with caramelised red onions and brie recipe was devised due to the simple cooking method and to capitalise on a fantastic supermarket brie find. The combination of the ingredients is matched perfectly; with the bacon’s saltiness contrasting with the sweet onions and creamy cheese, the flavours strike true harmony. Bacon quiche with caramelised red onions and brie (8 portions) 3 eggs 150ml milk 150ml double cream 3 red onions Packet smoked bacon 160g brie 1 tbsp castor sugar 2 tbsp balsamic vinegar Shortcrust pas ..read more

Orange Biscuits (approximately 50) With three bargain eggs outstanding and some juicy oranges in the fruit bowl, it was the perfect chance to dust off an old favourite from my chef’s notebook and bake some orange biscuits. Enjoy with fresh roasted coffee! 150g butter (warm) 3 egg yolks 250g castor sugar 20ml fresh orange juice Zest of 1 orange 265g plain flour 20g cornflour 6g baking powder Pinch of salt Method Cream the butter and sugar Add the egg yolks, orange juice and zest Waste tip, keep the egg whites for either a meringue or add a couple of additional eggs to the whites for either ..read more