With the return of Eat Well For Less? to our screens means the return of no-hassle, quick and amazing recipes, tips and tricks.
So far, the recipes from series 6 have been some of the best, proving you can eat healthy, delicious and extremely quick and cheap food.
So read on to find out all the ways you can eat better, save more and impress your mates with all new cooking skills!
We will continue to update this page with the best new recipes as the episodes are broadcast.
Egg in a Mug
This dish is as simple as it sounds, but you would not believe the results!
Step 1: Crack one single large egg into a mug
Step 2: Carefully pierce the yolk with one small prick of a knife
Step 3: Place into the microwave with a piece of kitchen paper over the top of the mug
Step 4: Microwave for 1 minute 10 seconds non-stop
Step 5: Place onto a muffin with your choice of spreads, sauces, salads or – if you’re looking to recreate that McDonald’s favourite – bacon!
Frozen vegetable tagine
This recipe is entirely prep-free making it the perfect dish after a long day. And it comes out at just £1.52 per portion making it a ridiculously quick and deliciously cheap meal!
Step 1: Heat a pan and add oil, adding in frozen carrots, onion and celery
Step 2: Add frozen garlic and ginger to the pan, before adding the ground cumin and smoked paprika
Step 3: Follow this by adding frozen butternut squash, mixed veg and tinned tomatoes
Step 4: Fill the empty tin of tomatoes up with water and add to the pan, then add the butterbeans
Step 5: Crumble in the vegetable stock cube and simmer with the lid on for 15 mins
Step 6: Add in the frozen spinach and cook for a few minutes, then add coriander and serve!
Udon noodle soup
This quick and easy recipe from episode 2 (Wednesday, June 12th) will make you never want to choose a takeaway over homecooked ever again!
Step 1: Slice sugar snap peas, spring onions and chillies and thinly peel some carrots.
Step 2: Make some vegetable stock in a big saucepan on the hob and separate a few ladles to be mixed in with 1 tbsp miso paste in a separate bowl.
Step 3: Cook the udon noodles separately to the packet’s instructions.
Step 4: Add the chopped vegetables to the stock, but be careful not to overcook as you want them to retain some crunch!
Step 5: Add the separated miso stock back into the main pan, add a dessertspoon of rice wine vinegar and a lot of green chilli paste – but taste as you go!
Step 6: Dish up the drained noodles then add the veg on top, followed by the spicy soup broth.
Step 7: Garnish how you please with coriander, pickled ginger or chilli!
This crowd-pleaser of a dish comes in at just £1.50 per portion.
Step 1: Mix up the spices (ground coriander, chopped garlic, cumin, smoked paprika, chill powder) and oil to make a marinade for the chicken.
Step 2: Then chop up the chicken thighs and pop them into the marinade for an hour and place in the fridge.
Step 3: Once the chicken has marinated for an hour, heat up a frying pan and add a dash of oil. It only takes a couple of minutes to fry the chicken in a frying pan until it’s cooked through.
Step 4: Lastly, heat up some tortilla wraps and place all the elements of the dish onto the table. Everyone can help themselves to chicken, wraps and toppings (cheddar cheese, lettuce, natural yoghurt, lime juice, tomatoes).
Episode 3 (Wednesday, June 26th) saw our snacks transformed for just 20 pence. With a simple base of dates, ground almonds, cinnamon and jumbo oats blitzed together in a food processor, you can customise the bites your own way!
The flavours from the show are carrot and ginger, banana and vanilla, orange and cranberry.
Read the full recipe here.
The simple sauce is a great way of incorporating more veg in your diet and comes in at just over £4 for twelve portions!
Use this ragu recipe as a base for chilli con carne, curries, spaghetti bolognaise, in lasagnes or just on its own as a pasta sauce.
Step 1: Chop four cloves of garlic, carrots and celery, dice two onions and grate the courgettes – each different texture will enhance the sauce!
Step 2: Cook down the onions in a glug of olive oil for 4-5 minutes until soft and then season with smoked paprika, salt and pepper
Step 3: Next add a tablespoon of tomato purée, followed by the celery, carrots, courgettes, four cans of tinned tomatoes and some fresh basil torn in.
Step 4: Simmer the sauce on a reduced heat for 20-30 mins and voilá!
WATCH EAT WELL FOR LESS? EVERY WEDNESDAY AT 8 PM ON BBC ONE.