What I always advocate is balance. Some of my recipes do indeed include butter (for sweating vegetables or making sauces, for instance) but the amount is usually minimal, and unless you are already spreading butter on bread so thick your teeth leaves marks in it, it is not likely to be excessive (personally I spread my bread with a low-fat dairy spread like Gold and I find this gives me a little licence with butter for cooking). Also, wherever possible, I use groundnut and olive oil in preference to other fats.
My own philosophy could be summed up thus: I would rather eat a roast chicken with butter once a month than eat it three times a week with none. But I think that, as a general rule, it is the responsibility of each of us individually to assess our eating habits and take the appropriate action.
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
Doesn't this sound like the height of luxury? Well, it is and, thanks to a secret ingredient, plus ready-prepared lobster tails in brine, it's a risotto that anyone can make in minutes.
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
In just 20 minutes you can have this mouthwatering fish dish on the table. Serve it with steamed Juliette or Anya potatoes.
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
Recipes don't come much more frugal than this cheap and satisfying take on jacket potatoes - ideal food for cash-strapped students and vegetarians.
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
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.