Buttermilk roasted poussin with rosemary polenta chips

Treat yourself to this gourmet roast chicken and chips, marinated in buttermilk for juicy meat and roasted with lemon and thyme until crisp

Moroccan-spiced cottage pies

Spice up traditional cottage pie with Middle Eastern flavours and add chickpeas to the mashed topping for a more exotic beef mince recipe

Tomato & chorizo risotto

Contains pork – recipe is for non-Muslims only

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya – add broad beans or sweetcorn for extra colour

Saffron chicken with coriander dip

Marinate cheap chicken thighs with lemon, thyme and garlic and roast until crispy – finish with honey and pistachios for sweetness and crunch

Spanish chicken with chorizo, potatoes & chickpeas

Contains pork – recipe is for non-Muslims only
Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron – serve with crusty bread to mop up the juices

Acquacotta

This traditional Tuscan soup, which means ‘cooked water’, is served with a poached egg for extra richness – a perfect starter or light lunch

Sticky sesame chicken & corn with slaw

Roast cheap chicken wings and frozen corn cobs with honey, peanut butter and sesame seeds for perfect party food on a budget

Easy peasy risotto with chilli & mint crumbs

This cheap pea risotto doesn’t skimp on flavour, with lemon zest and Italian-style hard cheese, such as pecorino or Parmesan

Sautéed liver & apple salad with blackberry dressing

Dress up cheap chicken livers in this gorgeous salad for an impressive looking dish that’s ready in 25 minutes

Liver parfait with Sauternes jelly

This rich and silky smooth pâté is topped with a layer of Sauternes jelly – swap chicken livers for duck, if you prefer

Shepherd’s pie with lamb’s liver

Slow cook lamb mince with liver to pack this family favourite with flavour – chop the vegetables in a processor to save time

West Indian-style chicken legs with sauce chien

Roast juicy chicken thighs in a seriously spicy, herby marinade – swap Scotch bonnet chillies for regular red chillies to turn down the heat