Looking for a way to keep food costs down? These tips and tricks will elevate cheaper ingredients – from pasta and noodles to tinned goods, pulses and fresh and frozen vegetables – to the next level. Whether you're in the mood for a tasty tuna melt, glazed chicken drumsticks or a hearty veggie burger, we've got the recipes to prove that shopping on a budget needn't mean skimping on flavour.

Click or scroll through our gallery to discover how to transform everyday foods into something truly special – without denting your wallet.

Available fresh, cooked or pickled, beetroot is packed with antioxidants. To turn fresh beets into an easy side, grate them, then stir-fry them in butter with chilli, red wine vinegar and salt. Beetroot is also great in a salad, topped with a vinaigrette flavoured with orange and dill (to make a filling veggie main course, you could try adding fried halloumi and toasted walnuts, too). Want your beetroot warm? You could roast it with peppers, onions and squash, adding a drizzle of sour cream to serve – or you could even blanch the leaves to add to soups or pasta sauces.

Cheap and filling, a can or two of black beans deserve a spot in your kitchen cupboard. You can add them to a veggie chilli con carne, or make them into burgers by whizzing them up (drained, but not rinsed) with mushrooms, spices and a few tablespoons of peanut butter. As refried beans, they're perfect for spreading on tortillas with avocado, feta cheese and a fried egg. For four people, fry two cans of beans in olive oil with 1 tbsp each smoked paprika and cumin. Season well, add 3.5fl oz (100ml) water and 9oz (250g) cherry tomatoes, then fry for about five minutes, until the tomatoes burst.

Cooked broccoli florets make a splendid pasta sauce – just add fried garlic, anchovies and black olives, add a spoon of pasta cooking water to bind the sauce, then top with fried breadcrumbs. Alternatively, you could mix a spoon of cream to puréed broccoli to serve with chicken or fish, or simply serve hot broccoli with toasted almonds and crisp bacon for a tasty side. For something even more hearty, add cooked florets to your favourite quiche recipe or make a gratin: top your broccoli with cheese sauce and breadcrumbs, then bake in a hot oven until bubbling. 

Whether dried or from a can, lentils are great with poultry and game – plus, they make excellent one-pot vegetable dishes and salads (for proof, try tossing cooked lentils with crumbled feta and fresh basil, then dress with finely chopped onion and a vinaigrette). For a healthy, family-friendly meal, use them to bulk out a shepherd's pie or classic ratatouille. Lentils are also especially good with sausages; add them to grilled and sliced frankfurters for a speedy midweek dinner. Puréed, they make a hearty soup with a swirl of cream and lots of crispy bacon.

This store-cupboard staple can be added whole to salads, stews and soups, or blitzed with olive oil and lemon to make a creamy mash. For a simple midweek meal, try making a traybake by combining a can of beans, 10oz (300g) diced squash, a chopped onion and aubergine, a can of chopped tomatoes and a good pinch of chilli flakes. Bake for 30 minutes, until tender. Alternatively, make an easy side by warming through drained and rinsed beans with olive oil, chopped parsley and a drizzle of white wine vinegar. 

Another useful type of bean to have in your store cupboard, filling cannellini beans can be used to add protein to soups and casseroles. Puréed, they can bulk out a cauliflower mash – and combined with a good glug of olive oil, they can make an easy toast topper (just add crispy bacon or roasted peppers). For a simple tray bake, combine chopped red peppers, red onions, courgettes, chicken thighs and a can of chopped tomatoes. Throw on some rosemary or thyme sprigs and bake for about 30 minutes, adding a little water if you need to. Add the drained, rinsed beans and cook for a further 15 minutes.

The humble carrot can be served in so many different ways. For a tasty soup, sweat carrots and onions in oil for five minutes, add chicken stock and a little orange juice, cook until tender, then blitz. Want an easy side dish? Toss them in olive oil and salt, then roast them in a hot oven for around 40 minutes, until tender – or make a simple salad by dressing grated carrot with olive oil, lemon juice and fresh herbs (chives work well). Grated carrot is also delicious topped with fresh coriander and chopped peanuts, and served with a Thai-style dressing of garlic, ginger, chilli, sugar and fish sauce.

Cauliflower makes a warming, creamy soup – just sauté a sliced onion, add some cauliflower florets and equal quantities of stock and milk, cook until tender, then blitz (and remember to serve with lots of grated Parmesan). To roast your cauliflower, sauté the florets in butter and garlic until golden, then bake them on a tray at 180ºC/160ºC fan/350ºF/gas mark 4 for 10 minutes, using the butter to baste. After something extra comforting? Cauliflower cheese is always a hit; try topping it with crispy bacon once cooked. 

Who can resist spicy, sweet, sticky chicken? Try making a tasty glaze to coat chicken drumsticks by mixing together the zest and juice of one large orange, two chopped green chillies, three crushed garlic cloves, the juice of a lime, 2 tsp honey and 2 tbsp oil. Brush the glaze over the chicken, add some orange slices, then roast at 200ºC/180ºC fan/400ºF/gas mark 6 for 45 minutes, basting often; continuous basting adds flavour and prevents the meat from drying out.

There's a lot more to chickpeas than hummus. For a tasty snack or salad ingredient, try tossing them in oil, salt, ground coriander and smoked paprika, then roasting them in a hot oven on a lined baking sheet for 35 minutes. For a simple, filling, speedy curry, fry off an onion, add 2 tsp each turmeric, chilli powder, ground cumin and coriander, then fry for a few minutes. Add a can each of rinsed chickpeas and chopped tomatoes, simmer for 20 minutes, then serve with naan bread.

Thrifty corned beef makes a great sandwich filling – but corned beef hash is even tastier. To feed four, cut canned corned beef into cubes, heat 2 tbsp oil in a large frying pan, then cook a chopped onion until golden. Add 1lb (450g) cubed, cooked potato and the beef, pressing it down with a spatula to help it crisp up. Add 2 tbsp Worcestershire sauce, cook for five minutes, pressing down again, then serve. We love to add sautéed mushrooms for an extra savoury kick, then top our hash with a fried or poached egg.

Nature's fast food, eggs are a kitchen essential. Try turning just six eggs into a meal for four by making a Spanish omelette – it's a great use-up for any cheese, ham or vegetables you may have in the fridge. Fry two onions in oil in a large, non-stick frying pan, add 10oz (300g) cooked potatoes and stir, distributing the potatoes evenly on the base of the pan. Add six beaten eggs and 5oz (150g) feta or goats' cheese, then cook gently, until the sides are set. Pop the omelette under a hot grill for five minutes until fully set and golden. Serve with a simple salad.

Perfect for stir-fries, noodle bowls and salads, packs of noodles are always handy to have around. For a noodle bowl for two, you'll need around 10oz (300g) cooked noodles. Flavour 16fl oz (500ml) chicken stock with 2 tbsp miso paste, 2 tbsp soy sauce, a chopped chilli and a splash of fish sauce, then simmer until combined. After that, you can add whatever you like – mushrooms, pak choy, spring onions, green beans and leftover chicken or meat all work well. Sprinkle your noodle bowls with some fresh coriander to serve. 

Canned beans are ideal for adding bulk to quick, filling and thrifty meals like veggie chilli. To make it, add a can each of kidney beans and black beans to a pan of fried onions with chilli powder, chopped canned tomatoes and 2 tbsp tomato purée, then simmer until thickened. Alternatively, try a veggie burger: mash two cans of chickpeas (drained and rinsed), then add a beaten egg, 3.5oz (100g) breadcrumbs, 2 tsp chilli flakes and two chopped and deseeded tomatoes. Make into six patties, then grill on a lined baking sheet for 10 minutes, turning halfway through.

Wholesome and healthy, pearl barley can be used in soups, stews, stuffings and salads – not to mention a type of risotto called orzotto (which, happily, doesn't involve constant stirring). To serve four, sauté an onion in oil, add a crushed garlic clove, 1 tbsp chopped rosemary and 10oz (300g) thickly sliced mushrooms. Fry for five minutes, then add 10oz (300g) pearl barley. Add a small glass of wine, leave to bubble, then add 34fl oz (1L) hot vegetable stock. Simmer for 45 minutes, stirring occasionally, and add grated Parmesan to serve. 

No freezer stash is complete without a bag of peas. They're perfect in a risotto with plenty of Parmesan, they can be added to noodle bowls or stir-fries, and they can be made into fritters (scroll on a few slides for our sweetcorn fritter recipe). We also love turning them into a quick, easy soup. To serve four, gently sauté a bunch of chopped spring onions in oil, add 25fl oz (750ml) stock and a diced potato, cook until tender, then add 9oz (250g) frozen peas. Heat through, blitz with a stick blender, stir in 5fl oz (150ml) sour cream, then heat gently.

Penne, a quill-shaped type of pasta that's usually ridged to catch plenty of sauce, is best served with rich sauces containing meat or cream. It's also the best shape for a pasta bake – especially this rich, creamy bake for four. Sauté 1lb (450g) thinly sliced mushrooms in 1oz (30g) butter. Cook 10oz (300g) penne, then toss in another ounce (30g) butter. In an ovenproof dish, add a layer each of penne, mushrooms and 5oz (150g) sliced Gruyère. Add another layer of each, top with melty cheese and grated Parmesan, then pour over 7fl oz (200ml) double cream. Bake, covered, in a hot oven for 10 minutes, then uncover and bake for a further 10.

Have you ever tried potatoes in a baked gratin? It's an easy yet fancy side, to which you could add spring onions, mushrooms, anchovies or cheese. Cook 1.75lb (850g) waxy potatoes in their skins until tender. When cooked, peel and coarsely grate them, then layer them up in a buttered gratin dish with salt and pepper, resisting the urge to press them down. Add 3 tbsp melted butter and 5fl oz (150ml) single cream, then bake in a hot oven for about 25 minutes, until crisp and golden brown.

Simple to cook, easy on the wallet and packed with protein, red lentils are great for thickening hearty soups, spicy curries and dahls – just remember to wash them well before cooking. For a simple dahl for four, cover 8oz (225g) red lentils with water and cook until tender (you may need to add more water as they cook). Meanwhile, heat 5 tbsp oil and 1 tsp each mustard and cumin seeds. When they crackle, add 0.5 tsp each turmeric and chilli powder, 1 tbsp grated ginger, a large diced tomato and a diced green chilli. Cook for a few minutes, then add the lentils and stir. Sprinkle with chopped coriander, then serve with rice or naan bread.

The star of some of the world's greatest dishes – risotto, paella and biryani, to name a few – rice is incredibly versatile, and it can take on all manner of flavours and spices. Try making a simple rice casserole; you can vary the ingredients depending on what's in the fridge. Mix together 9oz (250g) long-grain rice, 10oz (300g) diced cooked ham or chicken, 8oz (225g) diced vegetables (such as carrots or broccoli), a can of condensed mushroom soup, 9fl oz (275ml) stock, 2 tsp dried herbs and 1 tbsp lemon juice. Put the mixture into a buttered ovenproof dish, cover with foil, then bake at 180ºC/160ºC fan/350ºF/gas mark 4 for 45 minutes. Remove the foil, add 4oz (125g) grated cheese, turn up the oven and bake for a further 10 minutes.

A simple tin of salmon can be used in endless dishes, from salads, quiches and sandwiches to fish pies and burgers. Being an oily fish, salmon works really well in Asian-style dishes, as the chilli and spices cut through its richness (here's looking at you, Thai fish cakes and stir-fries). Meanwhile, a tin mixed with 3.5oz (100g) cream cheese, 2 tbsp lemon juice and 1 tbsp each fresh dill and horseradish makes a simple but delicious pâté to serve with buttered toast. In the mood for a snack? Mixed with bean sprouts, sliced spring onions, cucumber and carrot, salmon makes a great filling for summer rolls. Don't forget the chilli dipping sauce!

Packed with Omega-3 fatty acids, canned sardines can be used to make a healthy lunch in minutes – just serve them on wholemeal toast with sliced tomatoes or caramelised onions. They also make a tasty addition to a pasta sauce. To serve two, cook around 7oz (200g) spaghetti. Meanwhile, drain a little oil from the sardine tin into a frying pan and use it to gently cook a diced red chilli and a clove of garlic. Add the sardines and 4oz (125g) cherry tomatoes, and gently mix to combine. Tip in the pasta with a little of the cooking water and toss together. 

Comforting sausages can be the main component in a variety of dishes – try them skinned and sliced in a stir-fry, braised with root vegetables and lentils for a hearty supper, or in a bangers and mash pie topped with melting cheese. We also love using them to make a cheat's version of dan dan noodles. Fry six skinned sausages with five-spice powder until crisp, then make a sauce using 2 tbsp each soy sauce, tahini, hot water and chilli crisp oil. Add two packs of straight-to-wok noodles and two chopped pak choy, stir through the sauce until piping hot, then top with chopped spring onions to serve.

You can buy canned or vacuum-packed smoked mackerel, both of which are ready to use. Because it's a meaty fish, it can stand up to bold flavours such as chilli and spice. It makes an easy pâté whizzed up with sour cream, lemon and horseradish, it can replace the smoked haddock in kedgeree, and it makes a mean cheese toastie with plenty of pickle. Play around with a salad, adding lentils or white beans, lots of fresh herbs, tomatoes and peppers – just remember you'll need a punchy dressing with vinegar and mustard to cut though the richness of the fish.

You can always rustle up a quick meal with spaghetti – but always ensure you buy Italian pasta for the best results. Served with chilli, garlic and olive oil, it makes a great midweek meal. Infuse around 6 tbsp olive oil with a sliced chilli and three garlic cloves by heating gently, then set it aside for 30 minutes. Cook the pasta, add a ladle of cooking water to the oil, toss everything together, then serve with Parmesan. Alternatively, make an easy sauce with fried onion and garlic, canned tomatoes and chilli, adding capers and black olives to serve. You could throw in a couple of anchovies for an umami hit, too.

Frozen spinach is incredibly handy – all the chopping and washing has been done, and it has a more intense flavour than fresh. You can use it in any way you'd use cooked raw spinach, from stuffing pasta shells to making soups; just remember to use half the quantity of frozen spinach than you would fresh. We love adding it to an easy pasta sauce; for two, you'll need 5oz (150g) thawed spinach. Fry the spinach in garlic and oil while you cook your pasta (lumache and orecchiette work best). Add a little pasta water to the spinach, along with a glug of cream, salt and pepper, and plenty of Parmesan.

Frozen or canned, sweetcorn can be used in all manner of dishes. It makes a lovely soup, whether you prefer a creamy smoked haddock chowder, or an Asian-style dish made with coconut milk, ginger, garlic and chill. You can also add it to a corned beef hash or mix it with chopped red peppers and spring onions for a quick noodle stir-fry. Everyone loves a fritter, though – so here's our recipe. Make a batter using 3.5oz (100g) self-raising flour, 2 tsp paprika, 1 tsp sea salt, two beaten eggs, a drained can of corn and six thinly sliced spring onions. Mix everything together, divide into eight patties and fry in oil for a few minutes on each side. Serve topped with an egg and some avocado slices, with chilli sauce on the side.

This store-cupboard essential provides the base for so many recipes. It makes a quick curry with potatoes, chickpeas, spinach and spices, or a hearty soup with red lentils and chunks of ham – and not only that, but it also makes a brilliant base for a pasta sauce. Slowly sweat an onion in olive oil until soft, add two cloves crushed garlic, then fry for a minute. Add three cans of plum tomatoes, a dried chilli, 2 tbsp oregano and a pinch of sugar. Simmer for an hour, then add 1 tbsp red wine vinegar and gently chop the tomatoes in the pan. Stir in 2 tbsp olive oil to finish, then freeze in batches so you always have pasta sauce on hand.

Canned or jarred tuna marries well with sharp flavours (think capers, olives, anchovies, lemon and onion). It's great in a classic salade Niçoise with tomatoes, new potatoes, boiled eggs, olives and green beans, dressed with a mustard vinaigrette – and it also makes a simple pasta dish with anchovies, onions, lemon zest, chilli and a knob of butter. Want to add a touch of luxury to your lunch? Upgrade your tuna melt by adding chopped gherkins, capers and spring onions to your tuna mayo. Butter the outside of the bread and air fry for five minutes a side at 200ºC (400ºF).

Whether straight-to-wok, fresh or frozen, fat, chewy udon noodles are supremely comforting. You can add them to any Asian-style soup or noodle bowl, or serve them chilled in a salad with sesame seeds, spring onions and snipped nori, with a dressing of soy, sesame oil, lime and ginger. For a speedy stir-fry, fry off ginger, chilli and garlic, then add green vegetables such as beans, sugar snap peas or pak choy. Add the noodles and a glug each of soy sauce and sesame oil, plus a splash of water (this will help the sauce to coat the noodles). 

This useful vegetable is perfect for kimchi, pickles and stir-fries – not to mention all sorts of slaws. Alternatively, shred your cabbage, soak it in salted water for 30 minutes to keep it crisp and crunchy, drain it well, then stir-fry it with onion seeds to make a tasty side for a curry. Having friends round? You could try using your cabbage to make a speedy pickle for tacos and burgers. Simply shred half the cabbage, add a chopped onion, then mix 8fl oz (250ml) boiling water with 4fl oz (125ml) white vinegar and 2 tsp each sea salt and sugar. Stir everything together thoroughly, then leave the pickle to chill overnight. 

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