Sarah Butler: Money-saving meals that taste even better than a takeaway

The cheesy pasta is super handy for school-going kids—a real filler—and so quick and easy to make with regular ingredients

As we settle back into the routine of a new year, it’s always nice to form the habit of trying some new recipes for the family. This week, I’m sharing two dishes that we make all the time here at home.

The cheesy pasta is super handy for school-going kids—a real filler—and so quick and easy to make with regular ingredients. It’s also a great recipe for teens to learn, helping them build a little kitchen confidence!

The noodle stir-fry works beautifully with either noodles or rice. Made with mince, it’s a tasty way to switch things up from the usual Bolognese or cottage pie. It’s crunchy, packed with flavour, and gives all the vibes of a good takeaway. My family love this one at the weekend—it saves a bit of money and, in my opinion, tastes even better than a takeaway!

So give these two recipes a go this new year. Even trying one new dish a month can help break the dinner-time rut and keep food exciting in your home.

Afterschool Cheesy Pasta

When the kids burst in the door starving, this pasta dish ticks all the boxes. My two absolutely love it and it always fills the gap until dinnertime. You can use any pasta they prefer, and the rest of the ingredients are simple staples you’ll already hav

Servings

5

Preparation Time

 5 mins

Cooking Time

 15 mins

Total Time

 20 mins

Course

 Main

Ingredients

• 200g pasta

• 100g pancetta cubes or chopped rashers (optional)

• 25g butter

• 25g flour

• 200ml milk

• 150ml fresh cream

• 1 tsp Dijon mustard

• Pinch of nutmeg (optional)

• 100g grated white cheddar

• Salt

• Pepper

• Handful of fresh parsley 

Method

1. Cook the pasta according to the packet instructions.

2. If using pancetta or bacon, fry until golden and set aside.

3. Melt the butter in a saucepan over medium heat, then add the flour and stir to combine, cooking for a minute.

4. Add the milk and cream to a jug and gradually whisk into the roux until smooth.

5. Simmer until thickened, then stir in the mustard and nutmeg if using.

6. Add the cheese and allow it to melt into the sauce.

7. Season to taste. Strain and rinse the pasta, then fold it into the cheese sauce along with the cooked pancetta or bacon.

8. Garnish with parsley and serve warm.

9. Sarah’s secrets: Let the kids choose their favourite pasta shape to get them involved in dinner.

Sarah’s secret: Let the kids choose their favourite pasta shape to get them involved in dinner.

Crunchy Mince Stir Fry

Mince is something many of us end up cooking the same way again and again. This recipe brings a fresh, flavour-packed twist with plenty of crunch and colour. It’s quick, satisfying and guaranteed to leave nothing but clean plates. This dish works great as

Servings

4

Preparation Time

 15 mins

Cooking Time

 15 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 200g noodles

• 2 tbsp sunflower oil

• 500g beef mince

• 1 tbsp tomato purée

• 2 garlic cloves, minced

• 1-inch piece ginger, grated

• 1 red chilli, finely diced

• 10 baby corns, halved

• 160g green beans, sliced lengthways

• 1 tbsp cornflour 

• 100ml water

• 4 tbsp dark soy sauce

• 3 tbsp oyster sauce 

• 1 tbsp honey

• Sesame seeds

• 1 spring onion, finely diced

Method

1. Cook the noodles according to the packet instructions, then strain and set aside.

2. To make the sauce, add the cornflour to a bowl and slowly stir in the soy sauce until smooth, then whisk in the water, oyster sauce and honey.

3. Heat 1 tbsp of the oil in a frying pan over medium to high heat.

4. Add the mince and cook until browned. Stir in the tomato purée, then add the garlic, ginger, chilli, baby corn and green beans. Cook for 5 minutes.

5. Increase the heat and pour in the sauce, letting it bubble for a minute to coat everything.

6. Serve with noodles and garnish with sesame seeds and spring onion.

7. Sarah’s secret: Freeze fresh ginger and chillies so you always have a supply ready for stir-fries.

Sarah’s secret: Freeze fresh ginger and chillies so you always have a supply ready for stir-fries.