Family feasts for a fiver! 

MUSHROOM AND BROCCOLI STIR-FRY

Erdinger Weissbier (5.3%) £1.80, 500ml, Tesco

This very basic stir-fry will get you out of trouble if you’re struggling to make it to the end of the month. But if you can increase your budget by a few pounds, you could use chicken instead of mushrooms.

Serves 4

• 1tbsp vegetable oil
• 300g (10½oz) mushrooms, roughly chopped
• 1 broccoli head, broken into florets
• 2 red chillies, finely sliced (deseed for a milder flavour)
• 6 garlic cloves, finely chopped
• 500g (1lb 2oz) fresh egg noodles
• 100ml (3½fl oz) soy sauce
• Salt and freshly ground black pepper

Put a wok or deep pan on a high heat until it’s screaming hot.

Add the oil and the mushrooms.

Try not to move them around much; you want them to go a nice brown colour.

When the mushrooms are nicely coloured, add the broccoli, half the chilli slices and all the garlic, and stir-fry for 2 minutes.

As soon as the broccoli begins to soften, add the noodles and the soy sauce.

Give everything a mix and cook for a further 2 minutes.

Season to taste.

Plate up and serve with the rest of the chilli slices.

OLLY SMITH’S DRINKS PAIRING: SUPER WITH A STIR-FRY 

Erdinger Weissbier (5.3%) £1.80, 500ml, Tesco

I love the refreshing scent of this classy wheat beer.

With gentle aromatic flair, it’s just the ticket for a tasty noodle bowl.

Serve cold in a wine glass to maximise aromas.

BBQ SEASONED CHICKEN AND VEG TRAYBAKE 

This traybake is perfect for a hectic household.

It’s literally as simple as putting everything in a baking dish and whacking it in the oven for 50 minutes.

Grapevine Malbec (13%) £3.89, Aldi

Serves 4

• 3 baking potatoes, cut into 2-3cm (¾-1¼in) chunks
• 1 courgette, cut into 2-3cm (¾-1¼in) chunks
• 1 red pepper, cut into 2-3cm (¾-1¼in) chunks
• 1 red onion, cut into 2-3cm (¾-1¼in) chunks
• 3 tomatoes, cut into 2-3cm (¾-1¼in) chunks
• 1 garlic bulb, each clove chopped
• 1kg (2lb 4oz) chicken drumsticks
• 5tbsp olive oil
• 5tbsp BBQ seasoning
• Salt and freshly ground black pepper

Preheat the oven to 180°C/fan 160°C/gas 4.

Put the vegetables in a baking dish along with the drumsticks.

Cover in the oil, BBQ seasoning and a generous quantity of salt and pepper.

Use your hands to rub the seasoning into the meat and vegetables until evenly coated.

Arrange the drumsticks on the top of the veg so they go a nice brown colour as they cook, while the vegetables soak up the chicken juices.

Bake for 50 minutes.

FIRST CHOICE WITH CHICKEN 

Grapevine Malbec (13%) £3.89, Aldi

Finding a sub-£5 red this drinkable is a real surprise.

Juicy and tangy, it’s my pick of the value options for simple dinners.

Don’t expect the world though at this price!

JAM AND SPONGE PUDDING

This will take you back to old-school traybake cake days, and serving it with ready-made custard works beautifully.

Serves 4

Nozeco Rosé (0%) £3.25, Tesco

• 175g (6oz) baking spread, plus extra for greasing
• 175g (6oz) self-raising flour
• 175g (6oz) granulated sugar
• 3 medium eggs
• 1tsp vanilla extract
• 200g (7oz) strawberry jam, plus extra to serve
• Decorative sprinkles, to serve (optional)
• 300ml (½pt) ready-made custard, to serve

Preheat the oven to 200°C/fan 180°C/gas 6.

Grease a 20cm x 30cm (8in x 12in) baking tin and line with baking paper.

Put the baking spread, flour, sugar, eggs and vanilla extract in a bowl and beat with an electric whisk until smooth.

Spread the strawberry jam evenly over the bottom of the tin.

Carefully pour in the cake batter and spread it gently over the jam.

Bake for 20-25 minutes, until an inserted skewer comes out clean.

Take the cake out of the oven and let it cool.

Spread more jam on top and add decorative sprinkles, if using. Warm the custard and serve it with the cake.

DESSERT DREAM 

Nozeco Rosé (0%) £3.25, Tesco

For a full 75cl bottle of fruity bubbly with no alcohol, this isn’t half bad as a partner for this luscious dessert.

VEGETABLE CURRY 

You won’t miss meat with this curry – and as far as bang for your buck is concerned, this is a winner. It also tastes fantastic. You can mix and match your vegetables and use cauliflower, baby corn, broccoli, parsnips, sugar snaps or even courgettes.

Serves 4

• 2tbsp vegetable oil
• 2 onions, finely chopped
• Salt
• 2 red chillies, 1 finely chopped, 1 whole (deseed for a milder flavour)
• 6 garlic cloves, finely chopped
• A thumb-sized piece of fresh root ginger, finely chopped
• 3tbsp curry powder
• 400g tin of tomatoes
• 30g (1oz) fresh coriander, chopped
• 2 baking potatoes, chopped into 2cm (¾in) chunks
• 2 large carrots, chopped into 2cm (¾in) chunks
• 100g (3½oz) frozen peas
• 50g (1¾oz) spinach
• 300g (10½oz) rice, washed until the water runs clear

Put a large saucepan or casserole dish on a medium heat and add the oil and onions, along with a pinch of salt, and cook until the onions are softened. You’ll need to be patient with the onions; they will take at least 15 minutes to cook and brown.

Add the chopped chilli, garlic and ginger to the pan and cook for 2 minutes, stirring continuously. Add the curry powder and cook, stirring, for 30 seconds, pouring in a splash of water to stop the spices burning and sticking to the bottom of the pan.

Atelier Mirabeau Pret-A-Porter Rosé (12.5%) £3.49 for 25cl, reduced to £2.79 until 25 April, Waitrose

Add the tinned tomatoes and coriander leaves and stalks, reserving some of the leaves to serve later. Give it all a stir, then add the potatoes, carrots, whole chilli and 500ml (18fl oz) water. Give everything another stir, put the lid on the pan and let the curry bubble away on a low heat for 20 minutes, or until the potatoes start going soft.

Stir in the frozen peas and spinach and cook for 2 minutes.

While the curry is simmering, put the rice in a pan, add 600ml (1pt) boiling water and simmer on the lowest heat for 10 minutes. Turn off the heat and cover the pan in foil to trap the residual heat. Allow it to steam for a further 15 minutes (do not be tempted to take the foil off or it will not cook properly).

Taste the curry and add more salt if necessary. Scatter with the reserved coriander leaves and then serve with the rice.

To get into a meal- for-a-fiver mindset, buy ‘wonky’ ranges of fruit and vegetables, which are often reduced.

VEGETARIAN VA-VA-VOOM 

Atelier Mirabeau Pret-A-Porter Rosé (12.5%) £3.49 for 25cl, reduced to £2.79 until 25 April, Waitrose

Excellent value with the discount, this rosé in a can tastes classy and sophisticated. It’s suitable for vegetarians too, and is therefore the perfect choice to accompany this tasty vegetable curry

CHORIZO HASH 

Baron Amarillo Rioja Reserva 2017 (13.5%) £5.75, Aldi

What a way to start your day! This dish has so many different flavours and textures going on that it will definitely become one of your top breakfasts ever!

Serves 3-4

• 1tbsp vegetable or olive oil
• 180g (6oz) thin chorizo slices, roughly chopped
• 4 baking potatoes, cut into 2cm (¾in) chunks
• 1 onion, diced
• 1 red pepper, diced
• ½ a red chilli, finely chopped (deseed for a milder flavour)
• Salt and freshly ground black pepper
• 3-8 eggs (1-2 per serving)
• 4 spring onions, finely sliced, to serve

Put a frying pan on a medium heat, then add the oil along with the chorizo slices. Cook for 2 minutes, or until they start to release their oils and juices. Take them out of the pan and set aside.

Add the potato chunks to the pan and let them cook and soften in the chorizo juices. Try to ensure that every piece of potato makes contact with the pan because you want them all nicely coloured.

Turn them over periodically. Be patient; it will take at least 10 minutes for the potatoes to begin to soften.

Add the onion and pepper along with the chilli and continue to cook for 5 minutes. Keep stirring once every minute.

After 5 minutes the potatoes should be beautifully soft, but also golden and crisp on the outside.

At this stage, season with salt and black pepper, return the chorizo slices to the pan and mix it all well.

Then take everything out of the pan and set aside.

Crack the eggs (as many or as few as you like) into the same pan and cook them to your liking. Of course, for this dish you want a properly indulgent runny yolk!

Plate up the chorizo hash, lay the fried eggs on top, grind a few cracks of black pepper over the eggs and then sprinkle everything with the spring onions.

CHAMPION WITH CHORIZO 

Baron Amarillo Rioja Reserva 2017 (13.5%) £5.75, Aldi

A classic style of Rioja Reserva that’s fairly priced and delivers its trademark mellow splendour with boundless supple, sleek fruit and the merest whisper of smoke.

TUNA PASTA BAKE

Super Bock (4.7%) £2.50, 660ml, Morrisons

Feed Your Family For Under A Fiver by Mitch Lane is published by Harper Collins on 27 April

Hot tuna has always divided opinion, but this recipe may convince anyone that there’s a place for it in their lives.

Have a go and you won’t regret it – it has to be worth a try for a fiver!

Serves 4

• 400g (14oz) penne pasta (from a budget range)
• 1tbsp vegetable or olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 400g tin of tomatoes
• 2 x 120g tins of tuna in spring water, drained
• 250g (9oz) grated mozzarella
• Salt and freshly ground black pepper
• Ready salted crisps, crushed (optional)

Preheat the oven to 180°C/fan 160°C/gas 4.

Bring a large pan of salted water to the boil, add the penne and cook until tender.

Drain, reserving some cooking water.

Put another saucepan on a medium heat and add the oil and chopped onion. 

Allow the onion to soften for 3-4 minutes, then add the chopped garlic and cook for 2 minutes.

Add the tinned tomatoes and tuna and give everything a good stir.

Add a ladleful of the reserved pasta water to loosen the sauce and make it more liquid.

Spoon in the cooked pasta and mix it thoroughly with the tomatoes and tuna. 

Add a generous handful of the mozzarella and season with salt and pepper to taste. 

Stir once more.

Transfer it all to a baking dish and top with the rest of the mozzarella.

Be generous with the cheese!

If you have some ready salted crisps in your cupboard, you can sprinkle some crushed crisps on top of the cheese to add a little crunch.

Bake for 20 minutes, or until the cheese topping is melted and golden.

PERFECT WITH PASTA 

Super Bock (4.7%) £2.50, 660ml, Morrisons

A decent-sized bottle for the price gives a few grown-ups a glass of this refreshing classic beer from Portugal. It makes a good-value pairing with informal recipes.

Feed Your Family For Under A Fiver by Mitch Lane is published by Harper Collins on 27 April, priced £16.99. © Mitch Lane 2023. To order a copy for £15.29 go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on online orders over £20. Promotional price valid until 29/04/23. Photography © Tom Regester 2023.