The helpful people over at Mattesons have provided a few great budget recipes – and even included a price per head which I LOVE knowing.

If you try any of these I’d love to hear your thoughts in the comments!

TURKEY BACON CHILLI (pictured above)

Serves a family of 4 (Price per head – £1.42)

Ingredients

2 x 150g packs of Mattessons Turkey Rashers – £3.98

1 yellow and red pepper- deseeded and chopped – 72p

1 tin of chopped tomatoes – 33p

1 tin of kidney beans in chilli sauce – 68p

Method

1. Heat a splash of oil in a large frying pan and add the peppers, cook for 5 minutes before adding the turkey bacon. Cook for a further 2 minutes.
2. Add the chopped tomatoes and kidney beans and cook for a further 10 minutes, season with salt and pepper.

Tip: Serve with sour cream and Nachos.

SMOKED PORK SAUSAGE JAMBALAYA

Serves a family of 4 (Price per head – 97p)

Ingredients

1 Mattessons Smoked Pork Sausage – sliced – £1.43

1 red and 1 green pepper- deseeded and chopped – £1.44

400g can of chopped tomatoes – 33p

350g rice – 45p

1 teaspoon of chilli powder – 18p

500ml water

Method

1. Heat the oil in a pan and fry the peppers on a medium heat for 5 minutes; add the rice and chilli powder and cook for a further 2 minutes.
2. Stir in the chopped tomatoes and water; bring to the boil, cover and then simmer for 8 minutes, stirring occasionally.
3. Add the Smoked Pork Sausage and simmer for a further 5 minutes until the water has been absorbed.

Tip: Add a tin of sweetcorn for extra colour and sweetness

EDAM MACARONI CHEESE WITH MUSHROOMS AND LEEKS

This favourite family recipe from the 1970’s is given a twist with the addition of leeks and mushrooms. The smooth, creamy taste of Dutch Edam brings a new taste dimension to this much-loved, nostalgic dish.

Serves: 4-6 (Price per head (based on 6 servings) = 83p)

Preparation time: 10 minutes

Cooking time: about 30 minutes

Ingredients

225g (8oz) dried macaroni

40g (1½oz) unsalted butter

2 leeks, trimmed and sliced

250g (9oz) chestnut mushrooms, sliced

40g (1½oz) plain flour

570ml (1pt) semi-skimmed milk

2.5ml (½tsp) mustard powder

175g (6oz) Edam wedge, grated

2 small bunches vine cherry tomatoes

Method

1. Preheat the oven to 190ºC, 375ºF, gas mark 5.Cook the macaroni in a pan of lightly salted boiling water according to pack instructions (for approximately 10 minutes). Drain and return to the pan to keep warm.
2. Meanwhile place the butter in a large pan, add the leeks and mushrooms and cook, stirring occasionally for 4-5 minutes, until the leeks are tender. Stir in the flour and cook for 1 minute.
3. Gradually stir in the milk, and stir over a medium heat, until the sauce starts to thicken. Stir in the mustard powder and most of the cheese, reserving a little for the top. Stir until the cheese has melted and season to taste with salt and freshly ground black pepper.
4. Stir the drained macaroni into the sauce, then transfer to an ovenproof dish. Sprinkle with the remaining cheese and place the tomatoes on top. Cook in the oven for 15-20 minutes until golden and bubbling.

Cook’s tip: For a traditional macaroni cheese, just omit the leeks and mushrooms. Alternatively you could replace the mushrooms for some chopped ham.