Episode 5
This time, Jamie shows us how to make our budget stretch further by using the store cupboard, as he creates a no-cook pasta sauce made from jarred olives. He puts a money-saving spin on an Italian-inspired peperonata stew, using frozen sweet roasted peppers with coddled eggs: perfect for a bargain breakfast, brunch or dinner. He then shows us how to knock out a wallet-friendly take on the classic roast chicken dinner, using thighs, drumsticks, leeks and tins of beans. He also takes on the takeaway and creates deliciously clever kebabs and homemade flatbreads at a fraction of the price of ordering in. And, using everyday ingredients and his air fryer, his stuffed apples with custard are so quick and simple to knock together, and at under £1 a head they make the perfect last-minute pud.
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