Save with Mrs Crunch with these supermarket buys that stretch your cash

MAKE spring-time savings with some clever cooking.

Here are my tips on how to cut your costs, and make the most of the best supermarket buys around this week to save you even more.

Italian meatballs

(Serves four)

YOU NEED:

• 500G minced beef
• 2 white onions, one grates, one diced
• 2 tbsp dried Italian herbs
• 4 cloves garlic, crushed
• Salt and black pepper, to season
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 400g chopped tomatoes
• 400ml vegetable stock
• Sprinkle of Parmesan cheese
• Small handful basil leaves

METHOD: To make the meatballs, preheat the oven to 200C/180C fan/gas 6.
Place the beef, grated onion, 1 tbsp herbs, 2 cloves of garlic and some salt and pepper into a mixing bowl. Stir to combine. Line a baking tray with baking parchment.

Shape the meatball mix into 12 balls (golf-ball sized), place them on the lined tray and cook for 25 minutes.

To make the sauce, heat the olive oil in a pan. Add the diced onion and sauté it for three minutes until soft. Then add two crushed garlic cloves and cook for one minute, followed by the balsamic vinegar which needs to be reduced for one minute.

Next, add the chopped tomatoes, 1 tbsp of herbs and veg stock.

Bring to the boil, reduce the heat and simmer for ten minutes.
Add the oven-cooked meatballs to the tomato sauce and cook for a further five minutes in the pan.
Garnish with Parmesan and torn basil. This can be served with gluten-free pasta.

Red lentil, cauliflower, coconut curry

(Serves six)

YOU NEED:

• 1 tbsp vegetable oil
• 3cm piece of ginger, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• Onion, peeled and thinly sliced
• 3 tbsp balti paste
• 1.2 litres vegetable stock made from two stock cubes
• 200g red split lentils
• 4 tbsp desiccated coconut
• 1 small cauliflower, broken into florets
• 250g basmati rice, steamed
• 1 handful fresh corriander
• 1 green chilli, thinly sliced

METHOD: Add some the vegetable oil to a hot frying pan, and sauté the ginger, garlic and onion for six to seven minutes, until soft.

Add the balti paste to the pan and cook for another minute.

The, add the stock, lentils and three tbsp of the coconut. Bring to a boil then simmer for a further five minutes.

Next, add the cauliflower florets and cook for around ten minutes, until they are tender.
Meanwhile, cook the rice according to packet instructions.
Serve the lentils over the rice and sprinkle over the coriander, chilli and remaining coconut.
 You could also add some mango chutney and naan bread on the side.

Save load of wedge by buying wonky veg

IF your finances are feeling wobbly, turn your shopping a bit wonky.

You can bag imperfectly shaped fruit and veg that taste every bit as good as “flawless” produce – but for a fraction of the price.

Knobbly carrots or extra curvy courgettes can be cut up and cooked just the same, and no one will know the difference – especially if you use them in cakes, casseroles or sauces.

You will be saving money and stopping tonnes of food from going to waste.
So, give your wonky vegetables the star treatment with these tips and recipes from .

Bell pepper pizzas

(Serves eight as a starter or snack)

YOU NEED:

• 4 large bell peppers
• 1 jar spaghetti sauce
• 125g grated cheese
• 8 cherry tomatoes
• 1 pack tenderstem broccoli
• 1 sprinkle red pepper flakes(or chilli flakes for more kick)
• 1 sprinkle mixed herbs

METHOD: Pre-heat your oven to 180C/gas 4.

Meanwhile, slice the peppers in half, remove the stalk and lay them flat on a baking sheet.

Top the peppers with the spaghetti sauce, then add the cheese, cherry tomatoes and broccoli.

Put this in the oven and bake for ten minutes.
Add a pinch of red pepper or chilli flakes and mixed herbs to garnish and serve.