I want my mincemeat to store well, so I don't have to find ways to use it up in one Christmas season. And also, in case I succeed in hiding it from myself, so I don't demolish the lot before the advent calendars come out. So I did a fair bit of research into preserving techniques - because we want those juicy, plump fruits, but that moisture content is what causes mould. Plus, if those juices ferment it can cause fizzy, sour mincemeat and exploding jars. So we need to find a

Rum & Coconut Mincemeat Ingredients: 1lb bramley apples, grated. No need to peel, but give them a good wash. Any other tart apples will do the job if you can't get hold of Bramleys. 100g desiccated coconut 3 level teaspoons cinnamon 2 level teaspoons ginger 225g shredded suet or grated proper butter (grate when it's very cold, or you can cut into very small cubes). This fat content is not optional if you want a moist mincemeat with any kind of shelf life

Now then, I'm not terribly averse to shop bought mincemeat, but what puts me off is the dry texture, the grainy sugar and the visible suet in the jar. It's just not pretty, and if those ingredients aren't melted in during the maturation process, the flavour is a lot more harsh. The shop bought stuff also tends to contain added preservatives and colours. I want my mincemeat to store well, so I don't have to find ways to use it up in one Christmas season. And also, in case I

So...please don't expect this to be any kind of authentic, to any kind of cuisine. I slung everything in the slow cooker and hoped for the best - and was pleasantly surprised. This is quite decently healthy. The only added fat is the coconut milk, and if split into 8 portions it adds less than 90 calories per portion for a ton of flavour. There's plenty of veg in here, and if you're calorie counting or dropping carbs then serve it with cauliflower rice, or indeed over any

This whole recipe cost me about £3! I was very kindly given this food processor by a friend last week, plus some of that soup mix with lentils and pearl barley in, a LOAD of the Asda Just Essentials frozen mixed veg. So of course my brain started itching, and this is the result. I was originally picturing a brothy, hearty soup, but to be quite frank, it looked like vomit. So trust the process if yours does too - it comes good in the blender! Creamy Vegetable Soup

This is part of my Big Batch series, encouraging you to make a big batch of something nice and split it into freezer portions. It's always good to have something tasty and simple to re-heat for our busier days. I made this it with tinned low fat coconut milk, and it was gorgeous - but can be expensive. Keep an eye out for it on special offer. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based cream substit

I've kept the recipe here to basic low budget, dairy rice pudding. It's nice and creamy already, but you can add some cream into the recipe (swap out for the same ml of milk) if you're not watching the calories or the budget. As for dairy free options - the first time I made this it was with tinned low fat coconut milk, and it was gorgeous - but expensive. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based

I love an excuse to get the big pans out! For this I used my 28cm stockpot - when you're adding loads of veg, don't be shy - pile it right up to the top because it will all simmer down. This Bolognese is rich and tangy, but uses the cheapest current option for mince, has loads of almost-hidden veg, and added cost-next-to-nowt lentils for even more filling fibre. Adding beef stock to the chicken mince makes it taste more meaty.