No fiddly browning of the meat here: just throw it all into a casserole and three hours later you'll be swooning at the wonderful aromas that escape from this classic stew.
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
Adding chick peas to this wintry chicken casserole allows you to feed four people very well for very little money without sacrificing flavour and nutritious value in the process.
All you need is crusty bread to mop up the juices in this superb summery salad that has more than a hint of Italy about it.
This frugal recipe includes aubergines, peppers, mushrooms and tomatoes so will be cheapest to make in early autumn when these ingredients are in season: enjoy!
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Flavours of France plus win Le Creuset cookware
Win a new 2014 Leisure Cookmaster range cooker in time for Christmas