Fish x 2 from Tim Rogers

1: Cullen Skink..Soften an onion or two in butter (don't fry them brown) add a few bay leaves (available in supermarkets or posh hedges). Dice a potato, add to pan, add a pint or two of milk simmer gently until the potato is soft, mash a few of the potatoes against the side of the pan with a fork, add some diced undyed smoked fish, simmer for a further 5 minutes, add some single cream if you feel posh, season. Eat with bread.. and more wine

2: Boston chowder... same as above but use white fish, don't mash the potatoes definitely add cream and add a couple of crumbled cream cracker to the top of the bowl before serving.

Tinned Pilchards

Contributed by Emmett Elvin:
Pilchards, baked beans and Worcester Sauce on toast. Cheap. Nutritious. Disgusting. 
No, not disgusting - actually strangely good. If you hate WS use chili sauce instead.
(Pilchards should be in tomato sauce, natch).

Contributed by Sam Warren:
Not so much a recipe, but super cheap and nourishing: cheap 10p noodles (don't use the evil sachet of death), add some frozen or tinned veg, add the pilchards when the noodles are done, soy sauce, sweet chili sauce. eat it out of the saucepan for less washing up. Kept me going when living in my transit van.

Leftover fresh herbs?

When you've bought a big bunch of various herbs for something but perhaps not used them all and they're looking a bit sad in the fridge, you can easily whizz them up for a salsa verde or bung them in a stock, depending on what you are planning to cook or what you have just cooked. Or just preserve them for later use.

Salsa Verde

This is an ideal sauce to spoon on top of fish or have as a side for a BBQ. It will keep for a day or two in the fridge and if you have any leftover, you can use it in place of pesto for a super speedy and cheap pasta dish.

Handfuls of various fresh herbs ie coriander, parsley, mint, dill...

A splash of vinegar (cider, white wine, red wine...)

A glug of olive oil

A few anchovies (if you have them- you can use leftover anchovies to make bag a caude or stick them in other sauces etc)

A few capers (if you have them)

Salt and pepper to taste

Just whizz them all up in a food processor or mini chopper and keep tasting until you like it. It should be fresh and a little tart and salty.

Stock

Stock is easy to make and you can freeze it for later uses. It tastes so much better than those dry stock cubes and is an excellent way to use up odds  and ends to transform a soup or casserole on a rainy day when you have very little money left.

Leftover herb stalks/leaves

Veg peelings/old carrot ends, celery ends etc (any veg you have lurking about except potatoes really)

About 5-10 peppercorns

A couple of whole garlic cloves

An onion cut into wedges (no need to peel)

Any bones from recent meat OR fish heads/tails - you can keep this veggie or make it from a chicken carcass or for future fish sauces with fish heads, making it a perfect way to use every bit of your previous meal.

 You can also chuck in allspice berries, a chilli, a cinnamon stick etc; you can tweak it however you like depending on your taste and what you have in the cupboard!

Put the whole lot in a big pan and cover with water. Bring it to the boil and then turn down the heat and let it simmer for about an hour, loosely covered.

Strain it into a jug to decant into freezer bags or plastic pots to freeze when cool.  Be careful to strain it into a jug rather than down the sink by accident, as I have done so many times!

Frozen

If you buy a big bunch of herbs it's cheaper and then you can freeze what you don't use first time for future use. This only really works with tender herb such as mint, parsley, coriander, tarragon...

Just wash, chop and put in a freezer bag.  It's a good idea to label it as all herbs look pretty much the same when frozen.

Dried

Dried herbs taste different to fresh or frozen but are really useful in cooked dishes. This is a good way not to waste anything and is cheaper than buying them already dried. Especially if you grew them yourself in the first place!

Rinse then pat dry a bunch of the same herb with the stalks on.  Tie a piece of string around the bottom of the stalks and then hang up somewhere warmish and dry until they are completely dry and crispy.  Either leave them where they dangle or store them in airtight containers to lengthen their life.