Autumn is now in the air, and we finished September with 22 fabulously frugal recipes for Credit Crunch Munch.
Camilla is hosting next month and we’d love to see your money saving ideas. As always all submissions to Credit Crunch Munch are shared on social media and we also feature everyone in a round up as it is only fair! Thank you so much for all your entries.
The end of summer may be tinged with sadness but there is Sarah’s amazing self saucing blackberry and apple pudding to look forward to.
At the start of a new academic year set some good resolutions with Heidi’s jarred chicken and bean salad.
Also from Heidi are these beef noodles made with a tiny piece of steak found at the back of the freezer.
A slice of pea and ham frittata is also perfect for a packed lunch and would make great eat it on the go food.
A hot and spicy store cupboard Cajun tofu pasta from out of date ingredients from Stephanie Jane.
In a riff on toad in the hole, who could resist Dom’s bananas in the hole with chocolate custard?
When your orchard gives you windfalls make Laura’s apple and cider cake, flavoured with pecan and spices.
Kat’s sweet potato brownies with a honey cream are inspired by the Free From week on the GBBO.
Tinned pulses are very good value, I made a spicy lemon chickpea casserole.
Slow cookers can be used all year round, but come into their own for the autumn and winter. Make Sarah’s slow cooked chipotle chilli beans.
Home made preserves are so much nicer and it is so satisfying to fill up the larder – try Katie’s homemade apple butter.
More preserving, this time balsamic tomato ketchup from Laura. Wonderful in a bacon sandwich!
If you grow anything then the season is not complete without a pot of chutney or two. Try Sarah’s spicy courgette chutney.
Once you get the hang of it bread is adaptable and easy to make, Lucy’s wholemeal olive focaccia used up two nearly empty bags of flour.
Banana bread was invented for black and soft bananas. Linzi’s version is both gluten and refined sugar free.
Growing courgettes tends to lead to a glut, Sarah’s solution to her “courgette wars” are these courgette, feta and red pepper muffins.
Foraging for blackberries is an autumn ritual, in a twist on crumble, Helen made a blackberry & apple crumble cake.
Swiss rolls are probably not from Switzerland, but are frugal to make, here is Kate’s gluten and dairy free version.
Janet at The Taste Space makes the most magical plant based dishes, including this bright and vibrant corn chowder salad.
I usually freeze then eat leftover frosting (it is delicious frozen). Roz the baking addict has made some leftover frosting cookies. Genius!
Ox cheeks are packed with flavour and very cheap to buy. II want a bowl of The Foodie Couple’s slow cooked ox cheek ragu right now!
I am transported to Italy with this pasta with a walnut sauce from Katherine, the secret and frugal ingredient to bulk the sauce out is bread!
If you have not yet done it, please visit a some of the other entrants and give them some love with comments and shares, and thank you so much once again for all the entries.