Most of us have been impacted in some way or another with the events over the last few months.   With that in mind and thinking of well priced meals, here are 20 of our favourite dinners that have great flavour and also go easy on the wallet.
Photographed above is my favourite Kung Pao Chicken.

One of our teens makes herself Pasta Carbonara every other day for lunch or any other meal. Bacon can be swapped out for chopped cooked chicken and vegetables such as frozen peas add a fresh touch.

The humble stew is greatly enhanced with extra flavours such as our full flavoured Asian Beef Stew.
For a difference in flavour but also delicious is our Greek Beef Stew.

Beef Stew with Crunchy Topping is traditional stew topped with dollops of dough that then form crunchy little cheese and herb balls during cooking.
 
 

Spinach Tart has been one of my go to vegetarian tarts for some years.  The flavours are similar to Spinach and Feta triangles but blended and poured into a tart.

A heartier tart is our Bacon Leek and Potato Tart, only needing some steamed greens or salad to make a complete meal.
 
 
 

Bakes are great winter dishes that are easy to make and low on dishes.
Our Chicken and Potato Bake is good simple family fare.
Chicken Pot Pie is on a similar style but with a pastry top instead of mashed potato.

Mince and Cheese Pie is one of my favourite pies and is sure to keep everyone happy.

Thai yellow curries are favourites in our house.  Larger tubs are much more economical, I buy a pottle from our local Asian supermarket and keep it in the fridge for months. Yellow Chicken Curry is an obvious choice and another favourite is Pumpkin, Spinach and Chickpea Curry

The Swedes are known for making fabulous meatballs and there are those who go to Ikea just for the meatballs (Virgil Evetts Swedish Meatballs).  Our Swedish Meatballs have a few modifications, (I can’t find ligonberries around here) but are truly delicious.

For those of us who like risotto then Chicken, Pumpkin and Leek is surely one of the loveliest of gentle winter combinations.

If you want a change from rice risotto then don’t overlook our Mushroom Prosciutto Barley Risotto, this recipe is also slow cooker friendly.

Dahl is a simple yet hearty meal, this Red Lentil Dahl with Kumara can be made with stock or try taking out some stock and replacing it with coconut milk.  To make it a complete meal double the spinach and you have your food groups covered.

Deliciousness in simplicity is Pasta with Broccoli and sprinkled with toasted crumbs, olives, anchovies etc…

Family Favourite Hearty Meatloaf makes a delicious family dinner and is large enough that there are sure to be slices left for doorstop sandwiches the next day.

Quiche flavours are completely personal, For the filling I usually work on 1 egg to 100ml cream regardless of other flavours. Ham, Corn and Cheese Quiche is a good family friendly quiche, tuna chunks can swapped out for the ham.

In essence I am yet to meet a vegetable I don’t like, my dislike only comes from the way they have been cooked and the flavours paired with.
In our house of 6 (ish) a head of steamed/boiled broccoli is reluctantly eaten and usually some is left over.  A head of charred broccoli is devoured within minutes with mindfulness needed to ensure you don’t eat more than your share.
It is all in the cooking and to be honest it’s often the roasting that makes a defining difference.  Yes you are cooking with oil but if you are eating way more in terms of quantity and not bothering to peel potato skins then hopefully it is all positive.

Here are some of our ways to make vegetables even more delicious, we would also love to  read your comments.

Roasted Cauliflower with or without tahini dressing.  Roasting is pretty much the only way I ever cook cauliflower now, the flavour is wonderful, particularly the golden crisp edges.  While the tahini dressing is great some other alternatives include; sprinkling the cauliflower with sumac prior to cooking, serving with a squeeze of lemon juice or serving it with big dollops of hummus!
Curry Roasted Cauliflower with quinoa is also not to be looked over.

Charred Green Beans are so good.  Add a splash of oil to a frying pan over a high heat and cook the beans (top and tail them first), toss at times, until they start to colour and blister.
Add some chopped almonds and garlic to the pan and cook for a minute or 2 before removing from the heat and adding a good splash of Tamari soy sauce.

Charred Broccoli is pretty much the same method as beans except I also add some water to the pan to add some steam. Some flavour variations include; grated lemon zest, finely chopped chilli, sprinkle with sea salt or splash with soy sauce.

Roasted Carrots, with or without parsnips, are all the better when cooked with a generous sprinkle of sumac and then served drizzled with a tahini dressing (equal quantities tahini and water whisked with crushed and chopped garlic, lemon juice and sea salt).  Sprinkle with chopped parsley and chopped roasted nuts e.g. pistachio nuts or hazelnuts if you like them.

Another variation is Roasted Carrots and Parsnips with Parmesan, they are simply heavenly.

A bottle of Pomegranate Molasses should be a pantry staple as it lends itself to dressings and enhancing vegetables such as this
Pomegranate Glazed Eggplant with Feta and Mint.

Roasted Vegetable Medleys are so full of colour and goodness.  The big thing to remember is to cook the vegetables separately according to how long each one will take.
Try Roast Vegetable Salad with Sumac Yoghurt Dressing.

As the weather cools, Brussels sprouts come into their own and few would argue that Shredded Brussels Sprouts panfried with Bacon and Pine nuts is not one of the best things out.  I have been known to eat my share before the pan even gets to the table.
Roasted Brussels sprouts with Red Onions are also fab.

Whipped Feta as a dressing is extraordinary and so easy to make, try this
Char-grilled Zucchini with Whipped Feta and see what you think.

Roasted Potato Chunks are always a favourite and ours seem to get rave reviews.
My tips, use Agria or another roasting potato variety.  Wash but don’t scrub the skin off.  Chop into 2-3cm  (1 Inch) chunks and dry well.  Roast  at 200 C (400 F) with a good glug of olive oil.  Don’t be tempted to play with them.  Cook for at least 25 minutes before attempting to turn them.  Cook until golden and crisp on the edges.

In this time of hunker down and stay at home as much as possible, most of us are shopping less often and spending more time in the kitchen.
The old saying “When there’s in egg in the house there is a meal in the house” certainly rings true at present.
Eggs are the perfect base to so many meals.

A Bacon and Egg pie for dinner can then become breakfast, brunch or lunch the next day.

Ham Corn and Cheese Quiche is a great family meal and is pretty much made with pantry/fridge/freezer staples.

Our Roast Vegetable Tart is simply a guideline and can be made with whatever vegetables and cheese that you feel like including.

Wanting to avoid carbs then how about a cauliflower base with this Roast Pumpkin, Sage and Feta Tarts?

Spinach Tart is very green but also very tasty, it is one of my favourites.

Omelettes, in all their forms, are so good.  These are versatile and can be breakfast, brunch, lunch for a simple dinner.

I am a huge fan of a “clean out the fridge”style omelette, whereby the omelette is filled with sautéed chopped onion, diced potato, salami/bacon/ham, sliced mushrooms, courgettes, capsicum and essentially whatever vegetables that need using up.  A sprinkle of cheese covers this and then the omelette folded over on itself.

Japanesse Omelette (Okinomiyaki) is often the meal I will go to if I find myself home alone for more than a minute. Simple in style but delicious in flavour.

For a Vietnamese style omelette add a little fish sauce to the whisked egg and fill with cooked shredded chicken (or sliced prawns), mung bean sprouts, sliced red chilli, spring onion and fresh herbs such such as coriander, mint and coriander leaves.

Breakfasts here have become later and longer and Eggs Benedict are one of those treats that make us feel just a little bit brighter.

Fancy a sweet touch?  Then take a look at our Cinnamon Brioche