If your pennies are tight and you want to save some money at the checkout, why not try these great value recipes from British Leeks which feed up to four people for under £5.
Leeks are perfect for everything from family cooking to entertaining, they're sweet tasting with a delicate texture and an easy way to add home-grown flavour to your favourite meals. This year's budget-busting recipes were devised by Jane Hornby, BBC Good Food Cookery writer and author of 'Good Food: Budget Dishes'.
These recipes are quick and simple to prepare so start cooking and try one of Jane's new recipes below - Leek, Chorizo and Goat's Cheese Tortilla or Pasta with Leeks, Chilli and Prawns.
Leek, chorizo & goat's cheese tortilla
Ready in 20 minutes, costs £1.01 per serving
Ingredients (serves 4):
1 tbsp olive oil
80g/3oz chorizo sausage, use the cooking type if you can, sliced
3 medium leeks, trimmed and sliced
500g/1lb 2oz leftover (new or old) cooked potatoes, thickly sliced
a few sprigs fresh rosemary, needles roughly chopped
6 large eggs, beaten and seasoned with salt and pepper
100g/4oz goat's cheese, or use mozzarella or another melting cheese
1. Heat the oil in a medium non-stick frying pan, then add the chorizo. Sizzle for 5 minutes until the chorizo is starting to crisp and has released its red oil. Scoop the sausage onto a plate. Now stir the leeks into the fat and juices and soften for 5 minutes.
2. Stir in the chorizo, potatoes and most of the rosemary, then lower the heat and pour in the eggs. Cook gently for about 8 minutes, gently shaking the pan now and again, until the tortilla is set almost all the way through. Heat the grill to high while you wait.
3. Slice the cheese into rounds, spread over the tortilla and season with black pepper and a little more rosemary. Grill for 2 minutes or until the egg is set and golden and the cheese is melty.
Pasta with leeks, chilli & prawns
Ready in 10 minutes, costs £1.13 per serving
Ingredients (serves 4):
300g/11oz spaghetti or linguine
3 tbsp olive oil
2 medium leeks, trimmed and sliced
200g/7oz large, raw peeled frozen prawns, thawed and patted dry with kitchen paper
175g/6oz cherry tomatoes, halved
1 tsp dried chilli flakes
2 garlic cloves, thinly sliced
1 lemon, zested
handful fresh flat-leaf parsley
1. Boil the pasta in salted water for 8 minutes, or follow pack instructions. Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add the leeks and some seasoning. Sizzle for 5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
2. Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns and tomatoes with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.
3. Save a cup of the pasta cooking water, then drain. Tip the pasta into the leek mix, add 5 tbsp of the cooking water, the juice from half the lemon and the parsley and toss well. The pasta shouldn't be dry - add more of the water if needed. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing.
For more information, thrifty shopping tips, advice on cooking leeks or the history of this vegetable visit www.british-leeks.co.uk.