Cook up a family feast for next to nothing as cost of living crisis bites with six brand new Tom Kerridge recipes

TOM Kerridge is keeping it real - with simple, delicious recipes that won’t break the bank.

The Michelin-star chef is famous for his high end food, but a partnership with Marcus Rashford showed he could cook up a storm on a budget too.

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Now his new book, Real Life Recipes, presents a bonanza of delicious options for lunch, tea and weekend treats, which don’t require loads of time or money.

Tom says: “We all have a lot going on these days, juggling work and family with seeing friends and making time for all the things we enjoy.

“Because of this, it can be easy to get into the routine of cooking the same few dishes each week, while on social media it seems as though other people are entertaining friends with three-course dinners on a Tuesday night!

“I know that real life tends to be messier and more spontaneous than that, and I want the recipes in this book to reflect the reality of our lives today.”

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Banana and chocolate cupcakes

SOMETIMES you don’t want 12 cupcakes, this is when this small-batch recipe comes into its own.

It’s also a nice way of using up bananas that have been left in the fruit bowl and gone gnarly and brown – they’ll only make the cupcakes sweeter.

Serves six

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YOU NEED:

• 1 ripe banana (110g)
• ½ tsp vanilla extract
• 2 tbsp soft light brown sugar
• 2 tbsp sunflower oil
• 1 large free-range egg, lightly beaten
• 2 tbsp cocoa powder
• ½ tsp baking powder
• 6 tbsp self-raising flour
• A pinch of salt
• A handful of chocolate chips (about 40g)

METHOD:

1. Preheat the oven to 180C/160C fan/ gas 4. Line a muffin tray with six cupcake/muffin cases.
2. Break the banana into pieces and place in a medium bowl.
3. Mash well with a fork to a smooth paste, then add the vanilla extract, brown sugar and oil.
4. Whisk using an electric whisk, until fully incorporated.
5. Add the remaining ingredients and stir until evenly combined.
6. Spoon the mixture evenly into the cupcake cases.
7. Bake on the middle shelf of the oven for 12-15 minutes.
8. To check, insert a wooden cocktail stick into the middle of one of them; if it comes out clean, the cupcake is cooked. If not, just pop them back in for a few more minutes.
9. Transfer to a wire rack to cool slightly. Enjoy these cupcakes with the kids while they are warm.

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Sweet potato and kale curry

I’VE used two types of potato in this veggie curry – sweet potatoes, which work really well with the mild korma spicing, and new potatoes for their chunky texture.

Kale has a bold, irony flavour and texture and is amazing in curries.

Serves 4

YOU NEED:

• 2 tbsp vegetable or sunflower oil
• 2 onions, finely diced
• 5 tbsp korma curry paste
• 500ml vegetable stock
• 300g sweet potatoes, peeled and cut into 4cm pieces
• 300g baby new potatoes
• 150ml single cream, plus an extra 4 tbsp to finish
• 2 large handfuls of kale, roughly chopped
• 80g roasted cashew nuts, roughly chopped
• Salt and freshly ground black pepper
• Coriander leaves, roughly chopped, to finish

METHOD:

1. Heat the oil in a large non-stick saucepan. When it’s hot, add the onions and cook for 8-10 minutes or until they begin to turn a light golden brown.
2. Stir in the korma paste and cook, stirring, for 1-2 minutes.
3. Pour in the vegetable stock and add the sweet potatoes and baby new potatoes.
4. Bring to the boil, reduce the heat to a simmer and pop a lid on the pan. Cook until all the potatoes are tender.
5. Remove the lid, pour in the cream and toss in the chopped kale.
6. Season with salt and pepper to taste and cook for another 3-4 minutes. Stir in half of the cashews.
7. Ladle the curry into warmed bowls and trickle over a little cream.
8. Top with the remaining chopped cashews and finish with a scattering of chopped coriander. I like to serve this with rice flavoured with saffron, or warm naan bread.

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Lotus Biscoff mousse

BISCOFF spread is such an irresistible combination of salt, sweet and crunch.

Once you’ve had a teaspoonful it’s hard not to finish off the jar.

This is a lovely way to incorporate it into a quick mousse, finished with a generous swirl of squirty cream.

Serves 4

YOU NEED:

• 4 Lotus Biscoff biscuits
• 250g Lotus Biscoff spread
• 2 large free-range egg whites
• 350ml whipping cream

To finish:

• Squirty cream
• An extra 4 Lotus Biscoff biscuits

METHOD:

1. Crumble a biscuit into each of four 300ml serving glasses to cover the base.
2. Put the Biscoff spread into a small saucepan and heat gently until it just begins to melt. Take off the heat, stir to loosen then leave to cool a little. (Alternatively, put the spread into a bowl and pop in the microwave for 30 seconds then give it a stir.)
3. Place the egg whites in a very clean bowl and pour the whipping cream into another, slightly larger, bowl.
4. Using an electric whisk, whisk the egg whites until they form stiff peaks.
5. Using the same beaters (don’t bother to wash them), beat the whipping cream until soft peaks form.
6. Add the cooled Biscoff spread and beat again for 5-10 seconds.
7. Using a rubber spatula, take a large spoonful of the whipped egg whites and stir through the cream until fully incorporated.
8. Then gently fold in the remaining egg whites, a big spoonful at a time, until fully incorporated.
9. Divide the mousse evenly between the serving glasses and pop these into the fridge for an hour or so to firm up.
10. When ready to serve, top with squirty cream and sit another biscuit in the cream.

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Fridge raid soup

THIS filling minestrone is the ­perfect way to clear out the fridge before your supermarket delivery arrives.

Swap the chorizo or bacon, add beans or lentils, use only veg – anything goes.

If you roughly follow these ratios of veg, chicken stock and pasta it will always taste delicious.

Serves 4

YOU NEED:

• 1 tbsp olive oil
• 3 cooking chorizo sausages, sliced
• 1 large onion, diced
• 2 large carrots, diced
• 3 celery sticks, diced
• 2 tbsp thyme leaves
• 1 litre chicken stock
• 400g tin chopped tomatoes
• 150g small pasta shapes or orzo
• 150g frozen peas
• 2 large handfuls of kale, roughly chopped
• Salt and freshly black pepper

To finish:

• Extra virgin olive oil
• Finely grated Parmesan

METHOD:

1. Heat the olive oil in a large saucepan. Add the chorizo slices, let them slowly render in the oil and cook for around 5 minutes or until they just begin to caramelise.
2. Add the onion, carrots and celery and sauté for a further 5 minutes or until softened.
3. Add the thyme, chicken stock and tinned tomatoes and bring to the boil.
4. Reduce the heat to a ­simmer and cook for 5 minutes before adding the pasta.
5. Stir well and simmer for 12 minutes or until the pasta is almost cooked.
6. Toss in the frozen peas and kale, stir well and season with salt and pepper to taste.
7. Simmer for a few minutes until the kale is tender.
8. Ladle the soup into warmed bowls.
9. Add a drizzle of extra virgin olive oil and a sprinkling of Parmesan, then serve.

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Sausage traybake with honey mustard glaze

TRAYBAKES are the king of stress-free cooking. With crisped-up new potatoes, roasted cabbage and chunky sausages, this is your meat and two veg all cooked in one.

Get yourself some good-quality bangers – you could even try some spicy merguez sausages if you’d like a bit of heat.

Serves 4

YOU NEED:

• 750g medium new potatoes
• 1 tbsp olive oil
• 1 tbsp rosemary leaves, finely chopped
• 8 pork sausages
• 1 white cabbage, cut into 8 wedges
• 20g butter, melted
• 6 baby leeks, cut into 4cm lengths
• 1 whole garlic bulb, halved through the equator
• 1-2 tbsp thyme leaves (missing)
• Salt and freshly ground black pepper

Glaze:

• 300ml beef stock
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 1 tbsp red wine vinegar
• 1 tsp cornflour, mixed to a paste with
• 1 tbsp water
• 1 tbsp flat-leaf parsley, finely chopped

METHOD:

1. Preheat the oven to 220C/ 200C fan/gas 7.
2. Add the new potatoes to a pan of boiling salted water, bring to the boil and cook for 10-12 minutes or until just tender. Drain well.
3. Place the boiled new potatoes in a large roasting tray and smash each one to flatten, using the base of a coffee mug or a sturdy glass.
4. Drizzle over the olive oil, sprinkle with the rosemary and season generously with salt and pepper.
5. Mix with your hands, making sure the potatoes are well coated with the oil.
6. Bake on a high shelf in the oven for 15 minutes.
7. Take the tray from the oven and flip each potato over.
8. Add the sausages and cabbage wedges to the tray, brushing the exposed sides of the cabbage with melted butter to stop them drying out.
9. Add the baby leeks, halved garlic bulb and thyme.
10. Place the tray back in the oven on the middle shelf and bake for 15 minutes.
11. Take the tray out again and turn the sausages and veg. Return to the oven for a final 15 minutes.
12. While the traybake finishes cooking, make the glaze. Put the beef stock, mustard and honey into a small saucepan and bring to a simmer, stirring, over a medium-high heat.
13. Add the wine vinegar and a little seasoning. Stir in the blended cornflour and cook, stirring, until the glaze thicken slightly. Taste to check the seasoning and remove from the heat.
14. Stir through the chopped parsley.
15. Take the sausage traybake from the oven and trickle the honey mustard glaze over everything.
16. Serve straight away,with some crusty bread alongside.

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Rarebit crumpets

WHEN you’re making Welsh rarebit you want strong flavours to drive through every layer.

Choose a good mature Cheddar that will hold up against the two types of mustard, Worcestershire sauce and stout.

Using a crumpet makes it more special, but it’ll work on sliced white too.

Makes 4

YOU NEED:

• 30g butter
• 40g plain flour
• 200ml Guinness or stout
• 1 tsp English mustard
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 150g Cheddar, grated
• 1 free-range egg yolk
• 4 crumpets
• 120g sliced ham
• Salt and freshly ground black pepper
• Watercress or rocket salad, to serve

METHOD:

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1. Preheat the oven to 180C/ 160C fan/gas 4 with the grill element turned on.
2. Melt the butter in a pan over a medium heat, then tip in flour and cook, stirring with a wooden spoon, for 2 minutes.
3. Swap the spoon for a whisk and gradually pour in stout, whisking well after each addition.
4. Cook, whisking gently for a few mins, or until the mixture thickens.
5. Remove the pan from the heat and stir in both mustards, the Worcestershire sauce and grated Cheddar.
6. Stir well until the cheese is fully melted. Taste for seasoning, adding some pepper and salt if needed, then stir in the egg yolk and leave to cool slightly.
7. Now toast your crumpets then place on a baking tray. Lay some ham on top of each one.
8. Spoon over the cheesy sauce and flatten the mixture down slightly.
9. Place on a high oven shelf under grill for 5-8 minutes until golden.
10. Remove the tray from the oven and leave the crumpets to cool down for a couple of minutes before tucking in.
11. Serve with watercress or a rocket salad.

- Real Life Recipes: Budget-friendly recipes that work hard so you don’t have to by Tom Kerridge is published by Bloomsbury Absolute.

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