The festive recipes that will feed four for UNDER £10 (2024)

Cooking and Prep Time: 1 Hour

Feeds 4

Ingredients:

Total Cost: £8.02 (or £6.13 if you don't need to buy extra meat)

This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

1. Preheat oven to 180°C/356°F.

2. Dice up your meat into chunks. Brown them off in a large pan with some olive oil. Remove meat from the pan and set aside.

3. Finely slice your leeks, bacon and onions.

4. Add bacon to the pan, and fry until crispy. Deglaze the pan with a splash of water, and then add the leeks and onion.

5. Fry until soft, adding splash of water if the vegetables start catching on the pan.

6. Once soft, re-add the meat. Stir it in, and then add a large handful of chopped tarragon. Stir, and then add 2 heaped tablespoons of flour.

7. Mix it in, making sure the flour is absorbed by the mixture, and then pour in a pint of milk, splash by splash. Keep stirring until you have a thick pie filling. Season generously with pepper, and then remove the pan from the heat.

8. Take a pie dish. Fill it with the filling. Then lay your puff pastry on top. Trim the sides, and brush the pastry with egg yolk wash. Add a sprinkle of salt, and then place in the oven for 30 minutes, or until the pastry is puffed up and golden.

9. Slice your pie up, and serve with a big dollop of Dijon mustard. Enjoy!

Notes: Beat up egg yolks and brush them over the pastry to make it golden.

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Cooking and Prep Time: 20 Minutes

Feeds 4

Ingredients:

Total Cost: £8.94

Method:

1. Take a bowl, and grate in ¾ of your parmesan. Then add 6 egg yolks, and a very, very generous amount of black pepper, 4 or 5 pinches of it. A good Carbonara is meant to be peppery – hence the name, 'CARBON'ara.

2. Whisk everything together and set aside.

3. Finely chop your brussel sprouts and your bacon bacon. Add the bacon chunks to the frying pan. Once they start crisping up, add your brussels. Pour in your white wine, and keep stirring the sauce until the wine has dissolved and the brussels start to brown.

4. Add your linguine to a pan of boiling water. Salt the boiling water – pasta water is meant to be almost as salty as the sea!

5. Once the bacon is crisp and the sprout are nicely wilted, add 2 cloves of sliced garlic.

6. Allow these to soften – if the garlic or brussels looks like they are catching on a pan, add small spoons of the starchy pasta water.

7. When the pasta is 1 minute before being ready – so still quite al dente, take out 5 or 6 ladles of the pasta water and pour it into a bowl. Set this bowl aside.

8. Drain the pasta, and the pour the pasta into the pan with the brussels, bacon and the garlic. Add a couple ladles of the pasta water, and cooking everything together over a medium heat. Once the water has dissolved and the pasta is nice and silky, take everything off the heat.

9. Allow to cool down for 1 minute, and then add the egg and parmesan mixture, and another ladle of the water. Mix everything together. If it looks too thick, add a bit more water. It should be silky smooth!

10. Serve with a sprinkle of parmesan and twist or two more of black pepper!

This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Notes: Make sure you add lots of the pasta water to the sauce in order to make it nice and silky.

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Cooking and Prep Time: 1 Hour 20 Minutes

Feeds 4

Ingredients:

Total Cost: £9.90

This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

1. Preheat oven to 180°C/356°F.

2. Halve two butternut squash. Lay them in a tray, and sprinkle with a teaspoon of all spice. Season with salt and pepper, add a drizzle of olive oil and roast for 1 hour until soft.

3. Add your chestnuts to a roasting tray and roast for 30 minutes until tender.

4. While the squash is roasting, prepare your tzatziki. Pour your coconut yogurt into a bowl. Grate ¾ of a cucumber, squeeze the gratings, and add that to the yogurt. Add a handful of chopped mint, and the zest and juice of a lime. Season with salt and pepper and mix together. Cover with cling film and set in fridge.

5. At this point, pour 300g cous cous into a bowl and cover with boiling water. Leave it to absorb the water, after which it will be ready to eat.

6. Finely chop two cloves of garlic and a red onion. Add it to a large frying pan with a splash of olive oil. Add a heaped teaspoon of all spice, and mix everything together. Cook on a low heat for 3-4 minutes.

7. In the meantime, remove your squash from the oven. Scoop out the flesh, being careful to keep the skins in tact. Break up the flesh with a spoon and set aside.

8. Remove your chestnuts from the oven, discard the outer shells and then add the chestnut insides to the frying pan with the onions.

9. To the pan add the cranberries and mix everything together. Then add the cous cous, bit by bit. Once it is all mixed in, add the squash.

10. Cook everything for another 3-4 minutes, and then remove the pan from the heat. Re-stuff your squash skins, and then place them back in the oven for another 20 minutes.

11. Serve the squash with big dollops of the tzatziki and any leftover mint, cranberries and chestnuts. Enjoy!

Notes: Squeeze your cucumber gratings before adding to the tzatziki so they are less watery.

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Cooking and Prep Time: 1 Hour

Feeds 4

Ingredients:

Total Cost: £9.96

This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

1. Lay out your sausages. Pick one up, and cut a hole in the top. With yoru finger and thumb, squeeze the meat out of the skin and place in a bowl. Do this with the rest of the sausage, discard the skins and cover the bowl.

2. Finely chop one onion and add to a pan with a splash of olive oil. Fry until soft, and then add 4 chopped sage leaves. Mix together, season with salt and pepper, and then remove from the heat. Allow to cool for 10 minutes, and then add to your sausage meat.

3. Grate a red apple, give the gratings a little squeeze to remove excess moisture, and then add to the sausages. Season the meat generously with salt and pepper, and then mix everything together with your hands.

4. Form into a big lump, and then place on a long surface. Then pat and roll it out, until you have one big sausage, roughly the same length as your baguette.

5. Bacon time. Wrap your big sausage in bacon – make sure the rasher overlap eachother. You should have enough rashers to cover the sausage. If you run out, just mould the sausage a bit shorter so you have less space to cover.

6. Wrap it tight in tin foil, place on a baking tray, and cook for 40 minutes.

7. In the meantime, deal with the sprouts. Cut them up finely, and then add them to a pan with a generous glug of olive oil. Keep frying them until they are nice and wilted, and starting to brown on the pan. Season with salt and pepper, and add a splash of water. Reduce the water down, and then remove the sprouts from the heat.

8. After 40 minutes, your sausage will be cooked through. Remove it gently from the tin foil, and then place it back in the oven, under the grill, for 2-3 minutes on each side so the bacon gets nice and crispy.

9. For the final side, lather it in cranberry sauce. Then place it under the grill for a final 3 minutes.

10. Halve your baguette. Spread on a layer of cranberry sauce. Then add your sprouts. Place your sausage on top of the sprouts, cover with the top half of the baguette, carve it up and tuck in!

Notes: Make sure you add a nice layer of cranberry sauce to the top of the hot dog at the end before placing under the grill so it caramelizes and goes nice and sticky.

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