Cheap recipes: Beef Bourguignon and yoghurt cheesecake


Hello readers. Did you be familiar with that we throw away £13bn of food each year in the UK? 

Uplifted by The Felix Project, where chefs have been preparing provisions for the homeless with unwanted produce which would otherwise go to landfill, I sympathy it was time to review how we shop and cook in the Zilli household. 

Good bread doesn’t need to be expensive if you make it from scratch. To help relieve the workload I got the children involved as well. 

This week’s book, Spare Money Good Food: Family Feasts For A Fiver by Rob Allison, is chuck-full of delicious recipes and clever tricks to turn cupboard staples into a dearest meal. I’ve picked out two (opposite) for you to try. Try your own family feasts for a fiver and let me discern how you get on via Twitter @AldoZilli.


★ 1 tbsp vegetable oil

★ 600g beef shin, cut into large-hearted 3-4cm chunks

★ 1 onion, peeled and diced

★ 3 rashers smoked streaky bacon, cut into 1cm peel offs

★ 300g carrots, peeled and diced

★ 125g button mushrooms, roughly chopped into places

★ 1 tbsp tomato purée

★ 1 sprig of fresh thyme

★ 1 bay leaf

★ 175ml red wine

★ 200ml beef forebear, made with 1 cube

★ 500g potatoes, peeled and cut into 3cm chunks

★ 1 tbsp butter

★ ½ tight-fisted bunch of fresh parsley

★ Roughly chopped loaf of bread, to minister to




Warm up excite half the oil in a large casserole over a medium to high heat and, when hot, add half the chow and brown all over. Remove to a plate and add the rest to the beef to brown. Then this is done, set aside with the other meat.

Pour the surviving oil into the casserole and add the onion, bacon, carrots and mushrooms, and fry, stirring regularly, for 8 records. Turn down the heat a little if you think the ingredients are burning on the profane.

Add the tomato purée, thyme sprig and bay leaf, and stir them into the other ingredients.

Tip the browned viands back into the casserole and pour in the wine. Bring the liquid up to a chafe and simmer until it has reduced by about half.

Pour in the stock, disgorge back to a simmer and cook with a cocked lid for about 1 hour 30 twinkling of an eyes, or until the meat is meltingly tender.

When the beef has about 30 infinitesimals left to cook, boil the potatoes in a large saucepan of water for on every side 20 minutes, or until they are very tender. Drain cranny, tip back into their pan, add the butter and a good pinch of salt, and mash until you reach a mild texture.

Sprinkle the stew with the parsley and serve with down froms of mash and bread. 


★ 100g digestive biscuits

★ 25g butter, thawed

★ 350g sweetened yoghurt

★ 70g caster sugar

★ ½ tsp vanilla extract

★ 1 tbsp cornflour

★ 2 eggs

Adequates: 4



Preheat the oven to 140°C/284°F/Gas Observe 1 and put a kettle on to boil. 

Blitz the digestive biscuits in a food processor until they are close-fisted crumbs. Mix in the melted butter and then divide the mixture equally between 4 ramekins, attack the crumbs firmly into the base.

Beat all the remaining ingredients together and arrange between the lined ramekins. Place the little dishes in a large roasting dish and then stream enough boiled water from the kettle to reach about 1cm up the sides of the ramekins.

Pass over the tray into the preheated oven and bake for about 20 minutes, or until the refreshing has just set. Remove from the oven and leave to cool. 

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