Jamie cooks up a glorious 'mothership' roast brisket of beef with all the trimmings, before turning the leftovers into an incredible Korean stir-fried rice. He knocks up a beautiful sweet pea fish pie, jam-packed with flavour, but made with frozen fish. And he shows a takeaway lover how to make an American hot Chicago pizza pie for a fraction of the price of his usual Friday night fast food treat. All of the recipes in this episode cost a mere £1.80 per portion.

Jamie roasts half a shoulder of pork, with all the trimmings, and turns the leftovers into dim sum buns and meatloaf with spaghetti, with a great tomato and chilli sauce. He shows a takeaway lover how to make an veggie korma with cauliflower pilau for a fraction of the price of his usual Friday night takeout. And Jamie surprises a food waster in her home and shows her what to do with all the meat in her freezer that she normally ends up chucking away.

Jamie cooks up a roast side of salmon with all the trimmings, and then turns his leftover fish into an incredible salmon filo pie. He knocks up some chicken wings gangnam-style. Jamie shows a takeaway lover how to make a beautiful lamb burger for a fraction of the price of his usual Friday night fast food treat. And he surprises a food waster in her home and shows her how to make delicious things from the bread she normally chucks away.

Jamie cooks a 'mothership' roast chicken with all the trimmings and turns the leftovers into chicken stew with dumplings. He knocks up a super-clever cauliflower and broccoli cheese using frozen veg, and shows how to make lamb koftas on the cheap. And he surprises a food waster in her home to help her use the fruit she normally chucks away.

Jamie roasts a shoulder of lamb and turns the leftovers into Moroccan-style pastillas. He also uses up old veg and makes a panzanella salad out of bread past its best. The average price of the recipes in this episode is just £1.96 per portion.

Jamie cooks up glorious pot roasted ham hocks with parsley sauce, and uses his oven at the same time to roast a butternut squash which he turns into a stunning squash and spinach rotolo. Jamie also makes steak and chips for just over £2.00 a head, and teaches a Chinese takeaway addict how to make beautiful sweet and sour fish balls for a fraction of the price she usually pays. The average price of the recipes in this episode is just £1.89 per portion.

Things kick off with Jamie’s Piri Piri pork belly with crispy crackling to fight over. It’s a brilliant example of how a thrifty cut of meat and some clever cooking can deliver a real family feast at a fraction of the cost of pork chops, fillet or loin. Also on the menu is Jamie’s fast and frugal hungover noodles topped with Asian-style crispy, runny fried egg – it’s proper feel good food that you can get on the table in less than twenty minutes. Next up are two very different ideas for making the most of leftover lamb from your Sunday roast – a scrumptious lamb biryani and a healthy, punchy, crunchy noodle salad. Last but not least, there’s a mid-week showstopper in the form of Jamie’s grilled garlic mussels with sweet tomato soup. It feels indulgent but is surprisingly cheap to make!

Jamie Oliver presents a budget-friendly menu filled with delicious dishes. He starts with a vibrant paella featuring chicken thighs, spicy chorizo, and frozen prawns, showcasing how smart shopping can yield big flavors without overspending. Next, he offers two creative ways to use leftover roast pork: crispy Mexican tacos and a French-Vietnamese Banh Mi, the latter including a quick recipe for homemade chicken liver pâté. Jamie also introduces Sicilian-inspired meatballs served with a rich tomato ‘norma’ sauce, using pantry staples like inexpensive polenta. To finish, he shares a fast and frugal take on posh beans on toast, made with broad beans and peas on toasted garlic ciabatta, topped with salty feta.

This week, Jamie Oliver prepares a luxurious yet budget-friendly Mexican chili, reveals the secrets to homemade chapatis, and shares two creative ways to use leftover roast chicken, along with a fast twist on a classic pasta dish. For his hearty chili con carne, Jamie opts for the often-overlooked shin of beef, which, while requiring five hours to cook, delivers succulent meat and incredible flavor. He emphasizes the benefits of incorporating meat-free meals into your diet, presenting an aubergine dahl served with Indian rice and homemade chapatis that ensures you won’t miss meat. Jamie also transforms leftover roast chicken into two delicious weeknight meals: a hearty chicken chowder that utilizes every part of the chicken, including the bones, and a refined ‘Frenchie’ salad featuring crisp lentils, fresh green beans, and a classic homemade dressing. Finally, Jamie offers a thrifty yet fabulous take on carbonara made with smoked mackerel, costing just over a pound per portion.

Jamie Oliver showcases the versatility of frozen fish with his fish tikka curry, proving it can be just as good as fresh. Sustainably sourced frozen fish is about a third cheaper and offers convenience, making it a great option for home cooks. He also presents a twist on the classic cheese and beans with spicy, smoky BBQ baked beans and sweet potatoes. This thrifty dish uses mostly pantry staples and includes a tip for turning stale bread into giant cheesy croutons, perfect for soaking up the rich sauce. For a quick meal, Jamie’s chicken wrap is fast, fun, and budget-friendly, featuring crunchy veggies and hoi sin chicken wrapped in a tortilla. Finally, he shares two creative recipes for leftover roast beef: a Moroccan-inspired tagine with orange and mint salsa, and a hot and spicy beef noodle soup, complete with his secret for a flavorful broth. These dishes highlight Jamie's commitment to making delicious meals accessible and affordable.

Jamie Oliver presents his Fried Chicken (JFC), a hearty chicken-in-a-bucket feast made from a whole chicken, served with rainbow slaw, sweet sticky potato wedges, and charred corn on the cob, all for under ten pounds. This flavorful dish includes Jamie's secret for achieving crispy chicken skin without deep-frying. Next, he creates a spiced sausage bake using pantry ingredients, paired with his unique twist on garlic bread. This family-friendly meal costs less than two pounds per person, proving that investing in pantry staples can lead to quick, tasty dinners. For something different, Jamie offers a meat-free roast featuring celeriac, treated with the same care as a leg of lamb, complemented by a rich mushroom sauce and affordable pearl barley. Finally, Jamie shares two street-food-inspired recipes for leftover salmon: a vibrant Vietnamese-style salad using frozen green beans and Mexican tacos with easy homemade tortillas. Both recipes turn leftover salmon into exciting meals.

Jamie Oliver prepares his authentic Pukka Curry, a thrifty feast made with chicken drumsticks, which are more succulent and less than half the cost of breast meat. This budget-friendly curry is not only delicious but also more economical than any takeaway. Next, Jamie introduces a super-fast, Mexican-style omelette filled with oozy cheese and a guacamole-style slaw, which can be made with any crunchy vegetables you have on hand. This tasty dinner can be ready in minutes. If you have a surplus of potatoes, Jamie offers two irresistible meal ideas: a giant veg rosti topped with perfect poached eggs, ideal for brunch, and crispy Cajun fishcakes made with frozen salmon and prawns, both cheaper than fresh but just as flavorful. Finally, Jamie presents his Snake in the Hole, a fun twist on a family favorite, featuring the ultimate recipe for the best Yorkshire pudding. These dishes showcase Jamie's commitment to tasty, budget-friendly meals.