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Healthy, tasty & easy recipes on a budget

Ahoy there busy mums! You don't need bags of time, experience & money to make great meals. Check out my easy-to-follow tasty and easy budget recipes. When you feel the pinch look out for 'Credit Munch' recipes. Delicious, nutritious and easy budget recipes below £1.25 per serving!



Homemade Houmous Recipe without Tahini

I'm still not sure how to spell houmous. My computer auto corrects it to humous, in the shops it's called houmous and some of my friends call it hummus. One thing I do know about houmous (I'll settle for that) is that we eat it lots. When I was a kid, it was saved for dinner parties along with a Walls Viennetta - which are way smaller now then they were in the 80's by the way.

Because we eat so much houmous, I have started making my own. It very easy, works out at less than half the price and has less salt and additives than shop bought. I've jumped on the bandwagon of using  peanut butter as a substitute to tahini and it works pretty well. Dunk in veggies, spread it on sarnies or even use it in a pasta dish. It's low fat, high in protein and high in fibre. Hooray.

Houmous without Tahini: Makes 12:

  • Time:  5 minutes 
  • Cost:  41p per batch
  • Calories:  27 per tablespoon

Ingredients for the houmous:

  • 400g tin chickpeas, drained and rinsed (or 250g chickpeas)
  • Juice of half a lemon (or to taste)
  • 2 tablespoons olive oil
  • 1/2 a clove of garlic, crushed (optional)
  • 1 tablespoon peanut butter (as a substitute for tahini)
  • Pinch of cumin & smoked paprika
  • Salt to taste
  • Splash of water (optional)


  1. Place all the ingredients in a food processor or blender and blitz until smooth. You may have to keep stopping it and scraping the sides at first, but keep going until the consistency is even. If it's too stiff, add a little splash of water to loosen it.
  2. Have a taste and adjust seasoning as required. You may need some more salt or lemon juice. Blitz again and taste again until you're happy. Keeps in the fridge, covered, for up to 5 days.

Crêpes - French Style Pancakes

I have a very sweet friend who is French and very chic. She's always in heels and her kids are beautifully dressed in Vertbaudet. She's also an excellent cook and was shocked to discover that Betty Crocker was actually a brand of box cake and not a famous chef.

I invited her to my house for pancakes recently, but she ended up giving me a crêpe masterclass. Yep, crêpes - proper French style pancakes! They are completely amazing but very easy to make. We have made them every Saturday since in place of our 'one cup' recipe.

I have adapted her recipe oh so slightly, using vanilla extract & caster sugar instead of vanilla sugar, just because it's more to hand. The batter can also be made the night before. The recipe is too good not to share, so here it is - easy crêpes, or French style pancakes. Beautifully thin, vanillary and wonderful.

Crêpes - French Style Pancakes: Makes 25:

Time:  10 minutes prep plus cooking time
Cost:  5p per crêpe (based on 25 crêpes per batch)
Calories:  84 per crêpe (one crêpe only based on 25)

For the crêpes:

  • 300g plain flour, sieved
  • Pinch of salt
  • 3 tablespoons caster sugar
  • 4 medium eggs
  • 1 tablespoon sunflower oil
  • 2 teaspoons vanilla extract
  • 750ml semi-skimmed milk
  • Sunflower oil for frying
To serve (ideas):
  • Sugar & lemon 
  • Sugar & cinnamon
  • Nutella
  • Greek yoghurt & berries

To make the batter for crêpes:

  1. Mix the flour, sugar and salt in a large mixing bowl until well blended. 
  2. Make a well in the middle of the flour and crack the four eggs into the centre (or do this in another bowl first if you are worried about getting shell in there). 
  3. Add the oil, vanilla and around a third of the milk to the eggs. Whisk the eggs in the centre of the bowl incorporating a little of the flour at a time as you do until you have a thick batter. 
  4. Continue to mix the batter and add the milk gradually until you have a batter which is the consistency of single cream. You can add a little more flour or milk if you need to. Don't worry if there's a few lumps. Don't go crazy trying to whisk them out or your crêpes will be tough.
  5. The mixture can be kept in the fridge over night until you need it.

To make the crêpes:

  1. I use a 24cm non-stick frying pan and I get at least 25 crêpes out of the mixture. Lightly grease the surface oil and wipe away any excess with kitchen paper. Have two little bowls set up next to the pan - one for oil and one to put the greasy kitchen paper in between pancakes.
  2. Place the pan on the hob and get it nice and hot. You want it to be hot enough to cook the batter almost immediately on contact, but not too hot that you can't spread the batter by tilting or make 'tears' instead of a nice round shape. Be prepared to lose the first one or two pancakes.
  3. Take the pan from the heat and ladle in enough batter to make a thin round pancake without any extra batter pooling on top of the pancake. You will get to know how much batter you need as you go along, don't worry if you make them too thick or too small to start with.
  4. Cook the crêpes for around 30 - 60 seconds. You will know when it's ready to turn because the whole thing will easily lift off the pan as you slide the spatula underneath it. It will be golden brown underneath. Flip it over and cook on the top side for around 30 seconds
  5. Slide the crêpe onto a dinner plate. Add a little more oil to the pan and use the kitchen paper to wipe away any excess oil before making the next crêpe.
  6. As you make your crêpes you can stack them right on top of each other on a dinner plate until you are ready to serve them. If you need to, you can reheat them in the microwave, covered with pierced clingfilm for 30 - 60 seconds.

More easy budget recipes


Mini Hamburger Pancakes

Saturday morning pancakes is a sacred family tradition in the Kay house. Mr Kay is chief flipper and I'm in charge of nutella spreading. We're stuffed after two - three max - but the boys vacuum them up. Joshua will easily eat six. "That's because I'm six mummy" he says. He's sensible like that.

Here's something different for pancake day - but still involving nutella - mini hamburger pancakes. I love food masquerading as other food, it makes me feel a bit Heston esque. Unlike a Heston recipe, mini hamburger pancakes are super quick and easy to make - one tiny nutella pancake sandwiched between two vanilla ones. If you want to be really authentic, thinly sliced strawberries and mint leaves make excellent faux tomatoes and lettuce. Sprinkle with sesame seeds for a realistic burger bun.

I was so proud of myself when I first made these, like really proud. I showed everyone I met a photo on my phone for the next two days. The boys didn't share my excitement for them. They opened them up, ate the 'burger' and dumped the 'bun.' I was astonished. Perhaps it's just their idea of a carb-free diet? Surely they are the coolest things ever? "No thank you mummy, I just want pancakes with chocolate spread" said Joshua. Keeps me humble I guess. 

Mini Hamburger Pancakes: Makes 12:

Time:  15 minutes (plus time to assemble)
Cost:  54p per batch of 12 (without decorations)
Calories:  44 per hamburger (based on 3 mini pancakes)

For the pancakes:

  • 1 medium egg
  • 115ml milk
  • 135g self-raising flour
  • 40g caster sugar
  • 1 tsp vanilla extract
  • 1 tbsp nutella (plus extra for sticking)
  • Sunflower oil or butter for frying
To decorate (optional):
  • Mint leaves
  • Strawberries
  • Honey or maple syrup
  • Sesame seeds
  1. The first step is to make your pancake batter. This is dead easy. Whisk the egg, flour, milk, sugar and vanilla together in a mixing bowl until smooth.
  2. Get a frying pan ready to fry the pancakes. Lightly grease the surface with butter or oil and wipe away any excess with kitchen paper. Place pan over a medium heat.
  3. Now it's time to make the 'burger bun' pancakes. One teaspoon of mixture will make one pancake. Gently drop 4-5 teaspoons of the pancake mixture onto the frying pan leaving a good space between each. They should spread by themselves into little pancakes around 4-5cm in diameter. Fry for roughly 60 seconds on one side until golden before flipping. Fry on the other side for no more than 30 seconds. These tiny pancakes cook at lightning speed so watch they don't burn. Transfer to a plate. Repeat until you have 24 mini vanilla pancakes.
  4. Add the nutella to the remaining pancake batter and stir until well combined. Use the nutellary batter to make the 'burger' pancakes in exactly the same way as you made the 'burger bun' pancakes. You will need 12 'burger' pancakes, but if you find you have extra batter left over just make more 'burgers' incase you want to make the mini pancake equivalent of a double cheeseburger!
  5. Now to assemble your mini pancake hamburgers. Sandwich 1 (or 2) burger pancakes between 2 burger bun pancakes. You can use a small amount of nutella between each pancake to help them stick together if you need to. If you want them to look really authentic, place mint leaves and thinly sliced strawberries (slice them horizontally at the widest party) on the 'burger' to look like lettuce and tomato. When you are ready to serve, drizzle each burger with a small amount of syrup and sprinkle over some sesame seeds for even greater authenticity if you like. 

More easy budget recipes


10 Christmas No Junk Recipes

Here are 10 easy Christmas recipes you can make with help from your little ones. They are not all super healthy, but being homemade you can be sure they are junk free. Enjoy! 



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Corned Beef and Sweet Potato Cakes

Here's a cracking little video recipe for corned beef and sweet potato cakes which I put together for Princes this week. They are quick, easy, inexpensive and one the kids can help with too.

Time:  20 mins prep + 35 mins cooking
Cost:  95p per corned beef and sweet potato cake
Calories:  440 per corned beef and sweet potato cake

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Authentic chilli con carne

Here's my recipe for authentic (as it can be!) chilli con carne using chunky beef, black beans, chillies, chocolate, coffee and oregano.

Time:  Around 25 mins hands on time + 2 1/2 hours cooking
Cost:  £1.70 per serving (based on 4 servings)
Calories:  501 per serving (based on 4 servings)

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