A roast dinner is a quintessential British tradition, and with the rising cost of living, many are looking for ways to enjoy this hearty meal without breaking the bank. The good news is that you can create a satisfying, flavorful roast dinner on a budget by planning wisely, shopping smartly, and using cost-effective ingredients. This guide includes a step-by-step recipe, costings, and tips to save money while still serving a meal to be proud of.
Why Make a Roast Dinner on a Budget?
Roast dinners are versatile, comforting, and great for feeding families or hosting guests. By choosing affordable ingredients and minimizing waste, you can enjoy this British classic for less than £3 per person—significantly cheaper than eating out or purchasing a pre-made version.
Budget-Friendly Roast Dinner Breakdown
Here’s a sample roast dinner menu, with costings based on average UK supermarket prices:
• Main Protein: Whole chicken (1.5kg) – £5.50
• Potatoes (Roasties): 2kg bag – £1.20 (you’ll use about half, £0.60)
• Vegetables:
• Carrots (1kg bag) – £0.65 (use half, £0.33)
• Frozen peas (900g) – £1.30 (use one-third, £0.43)
• Cabbage (1 head) – £1.00 (use half, £0.50)
• Gravy: Stock cubes (pack of 12) – £1.00 (use two, £0.17)
• Yorkshire Puddings (Homemade): Flour, eggs, and milk – £0.50
• Seasonings and Oil: Basics like salt, pepper, herbs, and cooking oil – approx. £0.50
Total Estimated Cost for 4 People: £9.53 (or £2.38 per person)
Recipe: Roast Chicken Dinner on a Budget
Ingredients (Serves 4)
• For the roast chicken:
• 1 whole chicken (1.5kg)
• 2 tbsp vegetable oil
• Salt, pepper, dried herbs (e.g., thyme or rosemary)
• For the roast potatoes:
• 1kg potatoes (e.g., Maris Piper or King Edward)
• 3 tbsp vegetable oil or goose fat (optional)
• Salt and pepper
• For the vegetables:
• 3 carrots, peeled and sliced
• 150g frozen peas
• Half a cabbage, shredded
• For the gravy:
• 2 chicken stock cubes
• 500ml boiling water
• 1 tbsp plain flour (optional, for thickening)
• For the Yorkshire puddings:
• 100g plain flour
• 2 medium eggs
• 100ml milk
• Pinch of salt
• 1 tbsp oil
Step-by-Step Instructions
1. Prepare the Chicken
• Preheat your oven to 190°C (fan)/375°F/gas mark 5.
• Remove the chicken from its packaging and pat it dry with kitchen paper.
• Rub the chicken all over with oil, salt, pepper, and herbs.
• Place the chicken in a roasting tin, breast side up.
• Roast in the oven for approximately 1 hour 20 minutes, basting with its juices halfway through. Ensure the internal temperature reaches 75°C.
2. Make the Roast Potatoes
• While the chicken roasts, peel and chop the potatoes into evenly sized chunks.
• Boil the potatoes in salted water for 8-10 minutes until slightly softened.
• Drain and shake them in the pan to rough up the edges—this helps create crispy roasties.
• Spread the potatoes on a baking tray, drizzle with oil, and season with salt and pepper.
• Add them to the oven for the last 40-45 minutes of the chicken’s cooking time, turning occasionally.
3. Cook the Vegetables
• Peel and slice the carrots, then boil or steam them until tender (about 10 minutes).
• Cook the frozen peas as per the packet instructions (around 3-4 minutes).
• Shred the cabbage and sauté in a little oil or butter for 5-7 minutes until wilted but still vibrant.
4. Prepare the Yorkshire Puddings
• Increase the oven temperature to 220°C (fan)/425°F/gas mark 7 once the chicken is out.
• In a bowl, whisk together flour, eggs, milk, and a pinch of salt to form a smooth batter.
• Pour a small amount of oil into each compartment of a muffin tin and heat in the oven for 5 minutes.
• Carefully pour the batter into the hot oil, filling each compartment halfway.
• Bake for 15-20 minutes until golden and puffed.
5. Make the Gravy
• Once the chicken is done, remove it from the roasting tin and let it rest for 10-15 minutes.
• Place the tin on the hob, add boiling water and stock cubes, and stir to deglaze the pan.
• Simmer and whisk in flour to thicken if desired.
6. Serve
• Carve the chicken and serve with roast potatoes, vegetables, Yorkshire puddings, and gravy.
Top Tips for Making a Budget Roast Dinner
1. Use Every Part of the Chicken
After serving the roast dinner, save the carcass to make homemade chicken stock for soups or stews.
2. Buy Seasonal Veg
Opt for vegetables in season as they tend to be fresher and cheaper. Root vegetables like carrots and parsnips are excellent options in winter.
3. Bulk Buy Essentials
Purchase potatoes, flour, and oil in larger quantities to reduce cost per use.
4. Avoid Pre-Prepared Items
Ready-made roast potatoes or Yorkshire puddings are convenient but cost more. Homemade alternatives are fresher and more economical.
5. Stretch the Leftovers
Use leftover chicken for sandwiches, curries, or stir-fries. Turn extra roast potatoes and vegetables into a bubble-and-squeak meal.
6. Shop Smart
• Look for deals at supermarkets, especially close to closing time.
• Consider frozen vegetables—they’re affordable, long-lasting, and retain their nutrients.
• Check local markets for fresh produce at lower prices.
Final Thoughts
A roast dinner doesn’t have to cost a fortune. With careful planning, simple ingredients, and some creativity, you can enjoy a delicious, comforting meal without overspending. This budget-friendly approach ensures you don’t compromise on taste or tradition while keeping your wallet happy.
Why not give this recipe a try next Sunday? It’s wholesome, filling, and proves that great food doesn’t have to come with a hefty price tag.
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