COOKING ON A

BUDGET

POCKET FRIENDLY,
NUTRITIOUS AND
FAST EVERYDAY
RECIPES TO COOK
AS A FAMILY

Funded by the Bettys and

Taylors Family Fund,
administered by the Two
Ridings Community Foundation
 COOKING ON A
BUDGET

POCKET FRIENDLY,
NUTRITIOUS AND FAST
EVERYDAY RECIPES

KINDLY SUPPORTED BY
COOKING ON A
BUDGET

POCKET FRIENDLY,
NUTRITIOUS AND
FAST EVERYDAY
RECIPES TO COOK
AS A FAMILY

KINDLY SUPPORTED BY
 COOKING ON A
BUDGET

POCKET FRIENDLY,
NUTRITIOUS AND
FAST EVERYDAY
RECIPES TO COOK
AS A FAMILY

KINDLY SUPPORTED BY
COOKING ON A
BUDGET

POCKET FRIENDLY,
NUTRITIOUS AND
FAST EVERYDAY
RECIPES TO COOK
AS A FAMILY
ABOUT
GROUNDWORK
YORKSHIRE
Groundwork was founded in the North of
England. It was at a time of political, social and
economic challenge. It was an experiment. To
help communities cope with change. To work
together. To make their lives and
neighbourhoods better. That spirit of enterprise
and innovation have never been more needed.

In every community – however disadvantaged –

there are deep reserves of pride. People with the
passion and ideas to improve their
circumstances and surroundings.

Groundwork exists to harness that pride. To

unlock that passion. Our services, projects and
programmes change people’s lives. They can also
make our communities more resilient for the
future.

Groundwork are an organisation that embraces

transformation. We positively change places and
people’s lives, in partnership where we can.
TOP TIPS
USE BY VS BEST BEFORE DATES
Use by dates generally refer to fresh, ready to eat food and is related to
safety. Best before dates are around food quality and are usually ok to eat
after the date but use your eyes and nose to judge whether it's okay.
PUT A LID ON YOUR PAN
Save heat and energy, as well as cooking quicker.
FREEZE YOUR FOOD
If you have left overs or decide to batch cook, you can freeze your food in a
suitable container for up to six months. When the food starts to look like
it's developing its own ice, it's been in too long and may not be safe to eat.
EAT SEASONALLY
Look at what fruit and vegetables are grown and harvested in that season.
They're generally cheaper to buy in shops and may be better quality too.
BUY WONKY FRUIT AND VEGETABLES
Wonky fruit and vegetables are better value and help to reduce food waste.
USE YOUR MICROWAVE
A microwave is cheaper to run than a hob and an unfilled oven. You can
batch cook your food and reheat in the microwave as needed.
REGROW
Potato eyes can be planted, herbs can produce new roots and seeds can
grow new flowers.
TINNED FOOD LASTS LONGER
Items like beans, tomatoes and coconut milk are great store cupboard
essentials and can help to bulk out a meal. They also last a while so are
good to stock up, use when needed and reduce food waste.
CONTENTS

BUTTERNUT SQUASH SOUP

DHAL

CARROT AND CORIANDER SOUP

ONE POT CREAMY MUSHROOM PASTA

CHICKPEA RICE BOWL

CRISPY BLACK BEAN TACOS

LENTIL SHEPHERD'S PIE

SPINACH AND CHICKPEA CURRY

EGG FRIED RICE

KIDNEY BEAN AND POTATO CHILLI

PEA RISOTTO

PUMPKIN SOUP

OAT AND BANANA CHOCOLATE CHIP COOKIES

BANANA BREAD

APPLE CRUMBLE

PUMPKIN CAKE
BUTTERNUT
SQUASH SOUP
SERVES 4
COOKING TIME: 40 MIN

INGREDIENTS
1 butternut squash
3 carrots
1 onion
1 red or yellow pepper (optional)
3 garlic cloves
2 vegetable stock cubes
1 tsp thyme
1/2 tsp ginger
Olive oil
Honey (optional)
Pinch of salt (optional)

COOKING INSTRUCTIONS

Chop the vegetables and season with the salt,

pepper, ginger, honey, thyme and olive oil. Roast
in oven for 30 minutes on 190°C/gas mark 5.

When the vegetables are almost done roasting,

fry the onion and garlic in a pan. Add the roasted
vegetables, two vegetable stock cubes and
enough boiling water to cover.

Simmer for 5-10 minutes ensuring all the

vegetables are soft. Mix with hand blender and
adjust salt and pepper to taste.
DHAL
SERVES 4
COOKING TIME: 20 MIN

INGREDIENTS
1/2 tin of chopped tomatoes
Red lentils 1 and 1/2 cups
1 medium onion
1/2 tsp chili powder
1 tsp coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp garlic powder
1 tsp cumin seeds (optional)
1 tsp mustard seeds (optional)

COOKING INSTRUCTIONS

Wash the lentils, cover with just enough water to

cover them and bring to the boil. Simmer for 10
minutes on a low heat.

While the lentils are boiling, fry the onion until golden.
Add some cumin seeds and mustard seeds if using.

Add the tinned tomatoes and spices and cook on the

lowest heat for 10 minutes. If the mix starts to look
dry, ad a little bit of water.

Add in the lentils once cooked.

For a smoother Dhal, use a hand blender.

Serve with rice or naan bread.

CARROT &
CORIANDER SOUP
SERVES 4
COOKING TIME: 40 MIN

INGREDIENTS
1 medium sweet potato (approx. 150g)
5 carrots (approx. 400g)
1 medium white onion
20g fresh coriander or 1 tbsp dried coriander
400ml vegetable stock
400ml semi skimmed milk
1 tbsp vegetable oil
Ground black pepper

COOKING INSTRUCTIONS
Peel and finely chop the onion.

Peel and chop the sweet potato and carrots into

1cm chunks.

Wash the fresh coriander, remove the leaves and

chop finely.

Add the oil and onions to a large saucepan and

cook until soft

Add the carrots, sweet potato, vegetable stock and

milk. Simmer with the lid on until soft then add the
coriander.

Blend the soup using a blender (or mash if you

haven't got one) and season with pepper to taste.
ONE POT CREAMY
MUSHROOM PASTA
SERVES 4
COOKING TIME: 20 MIN

INGREDIENTS
300g pasta
1/2 an onion
2 cloves of garlic
1 vegetable stock cube
300g mushrooms
1 tin full fat coconut milk
1 tsp light soy sauce
Baby spinach or kale (optional)

COOKING INSTRUCTIONS
Dice the onion and mince or finely chop the garlic
and fry for 2-3 minutes. Slice the mushrooms and
add to the pan. Fry for 5 minutes.

Add the dry pasta, coconut milk and vegetable

stock. Make sure the liquid covers the pasta and
add water if needed. Add 1 tsp of soy sauce.

Cover and bring to the boil. Reduce the heat and

simmer for 10 minutes, stirring frequently.

When the pasta looks creamy, take off the hear

and stir in your preferred leafy greens to wilt.
CHICKPEA RICE
BOWL
SERVES 4
COOKING TIME: 20 MIN

INGREDIENTS
1 tin chickpeas
1 tin chopped tomatoes
1 courgette
1 onion
1 yellow or red pepper
Broccoli
2 cups rice
2 tsp garlic powder
1 tsp cayenne pepper
2 tsp paprika
1 tsp ginger
1 vegetable stock cube

COOKING INSTRUCTIONS
Chop the vegetables and mix half of the chickpeas
with olive oil, salt, pepper, 1/2 tsp of cayenne
pepper, 1 tsp paprika and 1 tsp garlic powder.
Grill together on medium heat for 15 minutes.

In a pan, fry the onion for a few minutes and add

half of the tomatoes, 1/2 tsp of cayenne pepper,
salt, 1 tsp garlic, 1 tsp ginger and vegetable stock.
Cook for 10-15 minutes and add the rest of the
chickpeas in. Cook until the chickpeas are tender.

Serve with the cooked rice.

CRISPY BLACK
BEAN TACOS
SERVES 8
COOKING TIME: 40 MIN

INGREDIENTS
3 tbsp olive oil
1/2 medium white onion
3 garlic cloves
1 tsp cumin
1/2 tsp paprika
2 tins black beans/ mixed beans rinsed & drained
8 corn tortillas
600g rice

COOKING INSTRUCTIONS

Measure rice, cover the rice with cold water plus an

extra 1cm. Put lid on and cook for 15 minutes.

Chop and fry the onion for 3-4 minutes. Add

minced or finely chopped garlic and fry for another
1-2 minutes. Mix in cumin, paprika, salt, pepper and
remove from the heat.

Put the black beans in a bowl and mash with a fork.

Add to the pan with the onion and spices. Cook
through and place the mixture in a bowl. Add
cooked rice and mix together.

Add 1 tbsp oil to the pan and fry one side of a

tortilla for roughly 10 seconds. Flip the tortilla and
add 3-4 tbsp of the black bean and rice filling on to
one half of the tortilla.

Fold the tortilla in half and press down with a

spatula. Cook each side until golden brown (around
1-3 minutes.) Repeat with more tortillas and filling.
LENTIL
SHEPHERD'S PIE
SERVES 6
COOKING TIME: 40 MIN
INGREDIENTS
6 large potatoes
70ml milk (or non-dairy alternative)
2 tsp olive oil
1 medium onion
4 garlic cloves
1 tsp rosemary
1 tsp thyme
1 carrot
800ml cooked brown/green lentils
2 tbsp cornflour
3 tbsp soy sauce
250ml tomato passata
250ml vegetable stock
COOKING INSTRUCTIONS
Preheat oven to 200°C/gas mark 6. Chop the potatoes and boil
for 15 minutes until soft. Drain, cool and add milk and butter
(optional) and mash until creamy.

Chop and fry the onions, garlic and carrot. Add the herbs, cooked
lentils and cornflour. Stir well and add soy sauce and passata.

Add the stock, mix well and bring to the boil. Season with salt and
pepper to taste.

Put the mix in an oven proof dish and cover with mash. Use a fork
to fluff up the top and add a brush of oil or butter for extra
crispiness. Bake for 30 minutes and grill for an extra 1-2 minutes
until golden.
SPINACH AND
CHICKPEA CURRY
SERVES 4
COOKING TIME: 15 MIN

INGREDIENTS
2 tbsp mild curry paste
1 onion
1 tin tomatoes
2 tins chickpeas, drained and rinsed
250g baby leaf spinach
Squeeze of lemon juice (optional)
Rice

COOKING INSTRUCTIONS

Add 200g rice (50-75g rice per person) to a

large saucepan of boiling water and cook for
10 minutes.

Heat the curry paste in a large non-stick

frying pan. Once it starts to split, add the
onion and cook for a further 2 minutes to
soften. Add the tomatoes and simmer for 5
minutes or until the sauce has reduced.

Add the chickpeas and season with salt and

pepper and cook for a further minute. Take
off the heat and mix in the spinach to wilt the
leaves. Season, add the lemon juice, and serve
with the rice.
EGG FRIED RICE
SERVES 4
COOKING TIME: 25 MIN

INGREDIENTS
2 tbsp butter or margarine
1 small onion
2 spring onions
Leftover rice or 50-75g per person
Any leftover vegetables eg. mushrooms,
peppers, green beans.
3 garlic cloves
1 tsp fresh minced ginger
4 medium eggs
1 tbsp soy sauce
Sesame seeds (optional)

COOKING INSTRUCTIONS

Mince or finely chop the garlic and ginger and fry

in butter or margarine on a low heat. Dice the
onion and add to the pan.

Add the rest of the vegetables. When they're

almost fully cooked, add in the eggs and stir
quickly.

Add the rice and soy sauce. Flatten with the back
of a spoon to avoid clumps and stir well. Fry for
3-4 minutes. Top with sesame seeds (optional)
and serve.
KIDNEY BEAN AND
POTATO CHILLI
SERVES 4
COOKING TIME: 30 MIN

INGREDIENTS
2 baking potatoes
1/2 tin of chopped tomatoes
1 tin kidney beans
1 onion
1 tsp coriander powder
1 tsp paprika powder
1 tsp thyme
1/2 tsp turmeric
1 tsp garlic powder
1 tsp ginger powder

COOKING INSTRUCTIONS

Chop and boil the potatoes. Simmer for 10-

15 minutes until soft.

Dice and fry the onion. Add the tinned

tomatoes and spices and cook for 10 minutes.

Add the boiled potatoes and kidney beans

and simmer for at least 5 minutes until soft.

Serve with rice.

PEA RISOTTO
SERVES 4
COOKING TIME: 30 - 60 MIN

INGREDIENTS
100g frozen peas, cooked
1 tbsp olive oil
2 garlic cloves
8 spring onions
25g butter or margarine
200g risotto rice
1L vegetable stock
50g grated parmesan (or vegetarian alternative)

COOKING INSTRUCTIONS

Mince or finely chop the garlic and chop the spring

onions into small pieces.

Heat 1 tbsp oil with the butter over a medium heat.

Add the spring onions and garlic. Once the spring
onions are soft but not brown, add the rice. Stir well
to coat in the buttery mix for around 1 minute.

Add 1/2 cup of stock, and stir regularly until it has

disappeared into the rice. Repeat with large splashes
of stock until you have used it up (approx. 20
minutes.) Continue if the rice is still undercooked.

Once the rice is soft enough to eat, remove from the

heat and gently stir in the grated cheese and peas.
PUMPKIN SOUP
SERVES 6
COOKING TIME: 45 MIN

INGREDIENTS
2 tbsp olive oil
2 onions
1kg pumpkin or squash, peeled, deseeded
and chopped into chunks
700ml vegetable or chicken stock
150ml double cream (optional)

COOKING INSTRUCTIONS

Heat 2 tbsp olive oil in a large saucepan.

Finely chop the onions gently cook for 5
minutes until soft.

Add the pumpkin or squash and carry on

cooking for 8-10 minutes, stirring
occasionally until it starts to soften and
turn golden.

Pour the stock into the pan and season

with salt and pepper. Bring to the boil,
then simmer for 10 minutes until the
pumpkin/squash is very soft.

If using, pour the double cream into the

pan, bring back to the boil, then purée
with a hand blender.
OAT AND BANANA
CHOCOLATE CHIP
COOKIES
SERVES 4
COOKING TIME: 15 MIN

INGREDIENTS
2 bananas (the riper the better)
2 cups rolled oats
3 tbsp chocolate chips
1 tbsp maple syrup

COOKING INSTRUCTIONS

Mash the bananas in a bowl and stir in the

rolled oats.

Add maple syrup and mix to form a doughy

consistency.

Add chocolate chips and let rest for a couple

minutes.

Spoon on to baking tray and shape into

cookies. Bake at 180°C/gas mark 4 in the oven
for 15 minutes.
BANANA BREAD
SERVES 8
COOKING TIME: 30 - 55 MIN

INGREDIENTS
3 medium ripe bananas
1/3 cup butter
1/2 tsp baking soda
A pinch of salt
3/4 cup sugar
1 medium or large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour

COOKING INSTRUCTIONS

Preheat oven to 175°C/gas mark 4 and

grease and line a loaf tin. Mash the bananas
in a bowl. Melt the butter and add to the
mashed bananas.

Mix in the baking soda and salt. Add the

sugar, beaten egg and vanilla extract. Mix in
the flour.

Pour the batter into the loaf tin and bake for
55 minutes. You can use a baking tin instead
and bake for 30 minutes.
Check if the banana bread is done when a
skewer or a knife comes out of the middle
almost clean.
APPLE CRUMBLE
SERVES 6
COOKING TIME: 30 - 60 MIN

INGREDIENTS
FOR THE CRUMBLE
300g plain flour, sieved
Pinch of salt
175g brown sugar
200g unsalted butter at room temperature

FOR THE FILLING

450g apples, peeled and cored
50g brown sugar
1 tbsp plain flour
Pinch of ground cinnamon

COOKING INSTRUCTIONS

Preheat oven to 180°C/gas mark 4.

Mix the flour, sugar and salt in a bowl. Chop the

butter into 1cm cubes and rub in with your
fingertips until the mix resembles breadcrumbs.

Chop the apples into 3cm cubes and mix

together with the sugar and cinnamon.

Grease an oven proof dish, add the apple mix

and sprinkle the crumble mix on top. Bake for
30-45 minutes until golden.
PUMPKIN CAKE
SERVES 8
COOKING TIME: 60 MIN

INGREDIENTS
Pumpkin (approx. 200g)
100g dark brown sugar
225g caster sugar
120ml sunflower or vegetable oil
75ml water
2 medium eggs
Zest of 1 lemon
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice or mixed spice
1/2 tsp nutmeg
180g plain flour
1 tsp baking powder
30g pumpkin seeds (optional, to top)

COOKING INSTRUCTIONS
Preheat oven to 160°C/gas mark 3 and grease and
line a loaf tin with baking paper.

Mix together the pumpkin, sugars, oil, water, eggs,

lemon zest, salt and spices. Beat until combined.

In another bowl combine the flour and baking powder

and add to the other ingredients. Stir until combined
and smooth.

Pour into the loaf tin and sprinkle on pumpkin seeds

(if using.) Bake for about 60 minutes until cooked
through and a skewer comes out of the middle clean.
(Check after 45 minutes but it may take up to 1 hour 15
depending on your oven.)
SLOW COOKER ADAPTATIONS
SOUPS
It has never been easier to cook our soup recipes. Prepare ingredients as in
the recipe, then simply add to your slow cooker and cook on high for six
hours or until cooked and tender. For a smooth blended soup, blend with a
hand held blender.

DAHL
Prepare all your ingredients as in the recipe, add to the slow cooker and
cook on high for six to eight hours or until your lentils are soft.

ONE POT CREAMY PASTA

Prepare ingredients as in the recipe, then simply add to your slow cooker
and cook on high until the pasta is cooked. Remember to check and stir
occasionally to prevent your pasta from over cooking.

CHICKPEA RICE BOWL

Prepare ingredients as in the recipe, then simply add to your slow cooker
and cook on high for six hours or until all ingredients are tender.

LENTIL SHEPHERD'S PIE

Put aside the potatoes and milk. Add all of the remaining ingredients to
your slow cooker and cook on a low heat for six to eight hours, or on high
for approximately three hours, until all ingredients are tender.
While the lentil mix is cooking, prepare your mashed potato topping as per
the recipe.
When the lentil mix is ready, spoon out into an oven proof dish, top with
the mashed potato and place under a hot grill until the top is golden brown.
SLOW COOKER ADAPTATIONS
SPINACH AND CHICKPEA CURRY
Prepare ingredients as in the recipe, then simply add to your slow cooker
and cook on high for six hours or until all ingredients are tender.

KIDNEY BEAN AND POTATO CURRY

Prepare ingredients as in the recipe, then simply add to your slow cooker
and cook on high for six hours or until all ingredients are tender.

PEA RISOTTO
Prepare and cook the onions as per the recipe. When cooked, add to your
slow cooker along with the remaining ingredients and stir until combined.
Cook on high for three hours or until rice is tender and the liquid has
been absorbed.

BANANA BREAD
Line your slow cooker with tin foil, ensuring to push the foil into the base of
the pot and smooth out along the bottom and edges. The edges of the foil
should reach about half way up the sides of the pot. Make a second lining
using baking parchment or grease proof paper.
Preheat your slow cooker on high for 20 minutes and prepare your banana
bread mix as per the recipe.
Measure out four sheets of kitchen roll, leaving the join intact. Fold in half
and place over the top of the slow cooker, trapping the excess kitchen roll
in place with the lid.
Bake on high for a minimum of two hours, 15 minutes. The banana bread is
done when a skewer inserted in to the middle comes out clean.
(Keep cooking and checking periodically until it's done.)
SLOW COOKER ADAPTATIONS
APPLE CRUMBLE
Prepare all the filling ingredients as per the recipe. Add to the slow
cooker and cover the ingredients with the crumble topping mix. Lay two
sheets of kitchen paper or kitchen roll on top of the crumble. Cover with
the lid and cook on a low heat for three and a half hours.

PUMPKIN CAKE
Prepare your cake mix as per the recipe.
Place a trivet or small plate (upside down) in the slow cooker and fill with
boiling water up to the height of the trivet/plate. Preheat the slow cooker
on high.
Add the cake mix to a tin - You cannot use a springform or a loose
bottomed base tin, as the water will get into the cake mix. Place tin foil
over the top of the tin, ensuring it is sealed. Place the tin on to the trivet
or plate in the slow cooker, then fill with boiling water again, half way up
the side of the cake tin. Place the lid on the slow cooker and cook for
approximately three hours.
Recipe booklet provided to children of The Academy at St James
in 2022 after a session with Groundwork Yorkshire, an
environmental and community charity, with funding from Betty &
Taylors Family Fund.

Children learnt to cook a quick, healthy and low cost meal, how to
use a knife and other kitchen tools safely and how to make the
most of a shopping budget.

Make notes of your own recipes or healthy changes

eg. to reduce salt or sugar

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Funded by the Bettys and

Taylors Family Fund,
administered by the Two
Ridings Community Foundation
 FROM WARMING BUTTERNUT SQUASH
SOUP TO LENTIL SHEPHERD'S PIE TO
USING UP BANANAS FOR DESSERT.

COOK OUR BUDGET FRIENDLY MEALS,

SUITABLE FOR ALL THE FAMILY.

Visit: www.groundwork.org.uk/north-east-and-yorkshire
Email: [email protected]
Telephone: 0300 3033 292

@GroundworkYorks
@GroundworkYorkshire
@Groundwork In The North
@groundworkyorkshire
@Groundwork Yorkshire

KINDLY SUPPORTED BY
 FROM WARMING BUTTERNUT SQUASH
SOUP TO LENTIL SHEPHERD'S PIE TO
USING UP BANANAS FOR DESSERT.

COOK OUR BUDGET FRIENDLY MEALS,

SUITABLE FOR ALL THE FAMILY.

Visit: www.groundwork.org.uk/north-east-and-yorkshire
Email: [email protected]
Telephone: 0300 3033 292

@GroundworkYorks
@GroundworkYorkshire
@Groundwork In The North
@groundworkyorkshire
@Groundwork Yorkshire

KINDLY SUPPORTED BY
 FROM WARMING BUTTERNUT SQUASH
SOUP TO LENTIL SHEPHERD'S PIE TO
USING UP BANANAS FOR DESSERT.

COOK OUR BUDGET FRIENDLY MEALS,

SUITABLE FOR ALL THE FAMILY.

Visit: www.groundwork.org.uk/north-east-and-yorkshire
Email: [email protected]
Telephone: 0300 3033 292

@GroundworkHull
@Groundwork Hull
@Groundwork In The North
@groundworkhull
@Groundwork Yorkshire