From: The Thrifty Veggie

I feel like cooking...

Cooking on a Budget

We all want to eat well, but have limited resources to do it with. Whether you are vegan, vegetarian, a student, or your tastes run more to Michelin-starred dishes, we have help for you. These four books are ready to advise, help you plan, and truly tempt, with wonderful food on a budget.

The Thrifty Veggie

The Thrifty Veggie

Nicola Graimes

Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping. The Thrifty Veggie shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients combined with trusty store cupboard staples, buying in bulk, and making full use of leftovers.
Gourmet Food for a Fiver

Gourmet Food for a Fiver

Jason Atherton

Published in the aftermath of the 2008 financial crisis, Jason Atherton's budget-friendly high-end cookbook is perhaps even more relevant today, in this era of soaring food and energy prices. According to Atherton's intro: "Choose a starter and main course, or a main course plus dessert from this collection and you’ll be able to serve up a fantastic meal for less than £5 a head." Inflation may have altered the costings slightly, but Jason Atherton's expert guidance, including tips on stocking your larder and selecting seasonal produce, will help you to serve restaurant-quality food at a fraction of the cost.
Vegan(ish)

Vegan(ish)

Jack Monroe

Jack Monroe is an outspoken advocate of good, nourishing, affordable food for all, and writes sensibly and approachably on the topic of vegan food and diets, covering everything from ingredients and nutrition to essential kitchen equipment. Her no-nonsense approach extends to her recipes too. Based on inexpensive, easy-to-find ingredients, they nonetheless have enough creative flair to enthuse and entice.
Students' Cookbook

Students' Cookbook

Sophie Grigson

In this modern classic, Sophie Grigson takes the flegdling cook by the hand with a book that contains everything needed to build confidence in the kitchen, with great advice on techniques and ingredients, and plenty of recipes that won't break the bank. Often, student days are the first time people really start to cook for themselves. This book presents a very tempting case for shunning the frozen pizza and learning to cook great food from scratch.

Cooking on a Budget

Looking for something tempting and satisfying to make for supper, that won't break the bank. These recipes are designed with that in mind. Try Barley Butternut Risotto or Thai-inspired Curry, for a great, affordable, weeknight meal.

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Recipe of the Day

Recipe of the Day

Braised Beef Short Ribs with Cider-Herb Reduction

The New Kosher

Kim Kushner

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"Some home cooks think that cooking beef short ribs requires a culinary degree, but they’re totally mistaken. Tender, succulent ribs are one of the easiest meats to cook. This simple recipe yields slow-cooked ribs that are flavorful and finger-licking, falling-off-the-bone good. The sharpness of the cider vinegar in the sauce is contrasted with the sweetness of just a touch of honey." Kim Kushner

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Author spotlight

Alex Large

Alex Large

Alex Large set up the first Brother Marcus restaurant with old school friend Tasos Gaitanos in 2016. Both have travelled extensively in the Eastern Mediterranean and find it a great source of culinary inspiration. Alex's training as an actor makes him a natural fit for front of house and developing their restaurants' celebrated cocktail list.

Saba Alemayoh

Saba Alemayoh

Born in Sudan to Ethiopian parents, restaurateur Saba arrived in Australia with her mother when she was 9 years old. She left high-school at the end of year 12, joined the army, and became an officer—she hated it but stayed for 5 years, and was among the first women in the Australian army to go into combat. Saba's latest book is a compelling read about her mother Tekebash Gebre’s life through food.

Tas Gaitanos

Tas Gaitanos

Tasos Gaitanos is of Cretan and Cypriot heritage. The co-owner of London restaurant Brother Marcus, his food is influenced by time spent at his eating and cooking at his family restaurant on Crete. Brunch with Brother Marcus, his first cookbook, focuses on 'Recipes from the Eastern Med.'

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Features & Stories

Behind the Cookbook: Zarela’s Veracruz

Behind the Cookbook: Zarela’s Veracruz

Zarela Martinez is one of the US’s leading authorities on Mexican cuisine and currently co-hosts the podcast Cooking in Mexican From A to Z on the Heritage Radio Network with her son Aarón Sánchez.
Zarela’s Veracruz, was published in 2001, and was accompanied by a 13-part PBS TV series. In this edited extract from the original book proposal, the author describes how she came to write about the cuisine of this region, a bustling modern area of Mexico which contrasts in many ways with Oaxaca, the subject of her previous cookbook.

Cookbook Preview: Brunch with Brother Marcus

Cookbook Preview: Brunch with Brother Marcus

We caught up with friends and Brother Marcus co-owners Alex and Tasos to chat all things brunch and get the recipe for Tasos’ crowd-pleasing Pork Belly Pita ahead of the publication of the new cookbook from the acclaimed London restaurant.