The pancake featured here made using gram (chickpea) flour is inspired by the Italian farinata, which is usually served alongside vegetables. But in this all-in-one method, the vegetables are combined with the batter much like a big vegan frittata. 

A light and easy meal to make for lunch or dinner, the courgette is barely cooked to add a bit of texture to the very soft and almost buttery orzo grains. 

Serves 2 people

Once you discover the joy of a microwave cookie, you’ll never go back. Be warned – when it’s just cooked, the cookie will be squishy and volcanically hot, so it’s best to wait a few minutes before eating, until the edges get crispy and the middle sets. 

If you want to save even more cash, you could cook a big batch of lentils and then freeze them in portions, but canned cooked lentils (rather than the trendy – and more expensive – pouches) can be really affordable too. If you don’t have a food processor to help make quick work of the veggie chopping, try using a box grater instead. Serve this ‘ragu’ with pasta, or on top of quick polenta or mashed potato. 

Having a stash of canned fruit and some vegan puff pastry in the fridge or freezer means you can whip up an economical, fuss-free pudding in no time. Swap the peaches here for apricots or mango, if you prefer. 

Serves 6 people