From mega-meatloaf to scruffy lasagne – 4 healthy recipes which will beat the cost of living crisis, says Jamie Oliver

With food prices hitting 14% inflation, the cost of food is at an all-time high, coupled with rising energy costs, the situation is only going to get tougher.

So I wanted to give you lots of the best recipes, tips, tricks, shortcuts, and helpful cooking principles.You can cook great food even on a tight budget.

Five

That’s where my new one-off show, Jamie’s £1 Wonders, starts on Channel 4 from Monday.

We celebrate witty, smart, fun and delicious recipes.

Plus, each portion contains all 5 servings a day.

Ovens consume more energy than stovetops and microwaves, but that doesn’t mean they’re the enemy.

When you turn it on, make the most of its capabilities and fill it up.

Whatever happens there, we hope these dishes keep costs down and give you the confidence to maintain flavor and nutrition.

This is delicious food made with clever, humble ingredients, and these recipes are available whenever you need them.

*As of September 2022.

mega meatloaf

Five

(526 calories)

With beautifully tender meat, melty cheese, and the most luxurious tomato sauce, this is the kind of food that really makes me happy.

Elevating one of the cheapest cuts of meat with clever flavor hacks, this classic recipe will work hard for you and your wallet.

Serve: 6

total time: 1 hour

Things necessary:

• 500g minced pork
• 1 large egg
• 2 heaping teaspoons dried oregano
• 50g cheddar cheese
• 100g freshly baked bread
• Olive oil
• 3 carrots
• 1 onion
• 2 cloves of garlic
• 3 fresh red peppers
• 400g x 2 cans chopped tomatoes
• Potatoes 1.5kg

Method:

1. Add pork, eggs, and 1 teaspoon oregano to a bowl. Grate half the cheddar cheese, sprinkle the bread with water and mix.
2. Add a pinch of sea salt and black pepper, knead well with your hands, and form into a loaf of bread about 20 cm long.
3. Heat 1 tablespoon olive oil and meatloaf over medium-high heat and turn until browned on all sides.
4. In the meantime, cut the carrots diagonally into 1cm-thick pieces and add them to the pan. Peel, roughly chop, and add onions and garlic. Halve the peppers lengthwise, remove the seeds, and add to the party along with the chopped tomatoes and the remaining oregano.
5. Season thoroughly, cover, reduce heat, and simmer for 20 minutes or until meatloaf is cooked.
6. Meanwhile, cut the potatoes into 2.5 cm squares and put them in a large pot. Then cover with water, cover the top and cook for 10 minutes or until fully cooked.
7. Drain, mash well, add 2 tablespoons of olive oil, mix, and season thoroughly. Arrange, cover again, and cook for 2 more minutes or until cheese is melted.
8. Remove the meatloaf to a board, slice, and add chilies to the sauce, if desired, to heat through.
9. Divide the mash into heated plates, spoon over the sauce, and garnish with meatloaf slices and grated cheddar cheese, if desired.

nutrition: 526kcal, fat 19.3g (saturated fat 6g), protein 28.2g, carbs 63.7g, sugar 11.4g, dietary fiber 7g, sodium 0.9g

Part Weight: 626.8g

Special diet tags: gluten free

Amount of vegetables: 2

sloppy vegetable lasagna

Five

(474 calories)

Simple and rustic lasagna that makes use of frozen vegetables is a fun dish to make and eat.

Serve: 6

total time: 45 minutes

Things necessary:

• 1 green onion
• Olive oil
• 1 teaspoon dried mint
• 160g aged cheddar cheese
• 50g freshly baked bread
• 2 heaping tablespoons of cake flour
• 2 teaspoons English mustard
• 1 liter of semi-skimmed milk
• 300g frozen peas
• 500g frozen broccoli
• 250g dried lasagna sheets

Method:

1. Preheat oven to 200C/180C fan/gas. 6. Heat a large, shallow casserole pan over medium-high heat. Wash, trim and slice the leeks and place in a pan with 1 tablespoon olive oil and dried mint.
2. Season with sea salt and black pepper, cover and sauté for 5 minutes or until tender. Stir regularly and add a little water if needed.
3. Meanwhile, coarsely grate the cheddar and mince the bread to create a rustic crumb to set aside for later.
4. Add the flour and mustard to the chives and mix, then slowly mix in the milk to make a loose white sauce. Then add only half of the grated cheddar cheese and blow on for a few minutes.
5. Season with sea salt and black pepper, and stir in frozen peas and broccoli.
6. Snap the pasta sheet in and mix well to coat and separate, then pull part of the sheet up to create the top layer.Use the back of a spoon to create some dips and wells .
7. Sprinkle with bread crumbs over remaining cheddar cheese.
8. Finish with a drizzle of olive oil and bake for 20 minutes or until browned and bubbly. Top with cheddar cheese if desired and enjoy.

nutrition: 17.8g Fat (8.7g Saturated Fat), 26g Protein, 54.2g Carbs, 12.8g Sugar, 7g Fiber, 1.3g Salt

Part Weight: 244.8g

Special diet tags: vegetarian

Spinach, sweet potato and chickpea curry

Five

(441 calories)

I have a modest microwave here big. This is one of the cheapest methods of cooking, energetically.

Packed with flavor and lots of lovely veggies, this delicious curry has never rustled so easily.

Serve: 2

total time: 35 minutes

Things necessary:

• 160g frozen spinach
• Half a mug of basmati rice (150g)
• 1 onion
• 4cm piece of ginger
• 2 cloves of garlic
• 2 tablespoons tomato puree
• 1 heaping teaspoon curry powder
• Vegetable oil
• 1 green chili pepper
• 1 small sweet potato (200g)
• Chickpea 400g can x 1
• 2 tablespoons natural yogurt

Method:

1. Remove the spinach from the freezer and place it on a plate to start thawing.
2. Place the rice in a 2-liter microwave-safe dish or bowl with a mug of water (300ml) and a pinch of sea salt, and cover the bowl with a lid or side plate.
3. Heat in the microwave on medium heat (400-500W) for 8-10 minutes (depending on the strength of the microwave), then remove and steam with the lid on.
4. Meanwhile, peel the onion, ginger and garlic. Place the grater in a microwave-safe dish and grate the onion and ginger on the coarse side, then grate the garlic on the fine side.
5. Add the tomato puree to the plate, add the curry powder, a pinch of sea salt and 1 tablespoon of vegetable oil and mix.
6. Poke green chili peppers and sweet potatoes with a sharp knife, put on a plate and cover with a plate or a lid. Set the microwave to high (800W) and heat for 10 minutes.
7. Carefully remove the dish from the microwave and remove the cover. Take out the sweet potato with tongs, put it on a cutting board, cut it into 3 cm squares, and return it to the ball.
8. Add the chickpeas (with juice) and frozen spinach, mix, cover and heat in the microwave on high heat (800W) for 10 minutes.
9. Carefully remove the plate from the microwave, open the lid and stir everything up, crushing the spinach with a spoon.
10. Taste well (it will be hot), season with salt and black pepper, add yogurt and mix.
11. Transfer the chilies to a board, slice finely and return to the curry, heat to your liking, then serve with a fork.

nutrition: 11.6 g Fat (1.7 g Saturated Fat), 18.3 g Protein, 68.1 g Carbs, 22.1 g Sugar, 16 g Fiber, 1.1 g Salt

Part Weight: 328.3g

Special diet tags: vegetarian, gluten free

Amount of vegetables: Five

50/50 Bolognese

Five

(554kcal)

Double the meat with this batch cook beauty.

Here we use half lentils and half minced beef or pork. That means it’s not only good for the planet, it’s also good for your wallet.

Serve: 12

total time: 2 hours 40 minutes

need you

• 2 teaspoons of dried rosemary or half a bunch of rosemary (15 g)
• 6 slices of smoked bacon or smoked pancetta
• Olive oil
• 750g minced beef or pork
• 8 cloves of garlic
• 500g fresh or frozen chopped onions, carrots and celery
• 5 tablespoons balsamic vinegar
• Lentil 400g cans x 3
• 4 400g cans chopped tomatoes or plum tomatoes

1. Method: Heat a large deep casserole pan over medium-high heat. Finely chop the rosemary leaves, finely slice the bacon or pancetta, and place all in a pan with 3 tablespoons of olive oil, stirring regularly until lightly golden.
2. Break up the ground meat with a spoon while stirring, and allow to brown for 15 minutes, stirring regularly. Peel, finely chop and add the garlic, along with the chopped mixed vegetables, season with sea salt and black pepper, and cook for an additional 15 minutes, stirring regularly.
3. Stir and heat the balsamic, then add all the lentils, juices, etc. Then add the tomatoes, fill 4 cans halfway with water, swirl and pour into the pan.
4. Bring to a boil, then simmer over medium-low heat for 2 hours, or until thickened, stirring occasionally.
5. Seasoned to perfection, enjoyed with cooked spaghetti, the extra portion can be bundled up and stored in the refrigerator or freezer for future meals.

Slow cooker tips: If you have a slow cooker, it may be even more economical.

Fry the base first in a skillet on the stovetop, then transfer to the slow cooker and add less liquid.

nutrition: 16.8g Fat (6g Saturated Fat), 30.1g Protein, 74.6g Carbs, 10.6g Sugar, 4.3g Fiber, 0.5g Salt

Part Weight: 347g

Special diet tags: none

Amount of vegetables: 2

• Jamie’s £1 Wonders airs on Channel 4 & All 4 at 8pm on Mondays.