Stews and estofados (dryer versions of stew). Fill out the more expensive meats with tons of cheaper veg. We do this because we love veggies, but it goes a long way in streching out that meat too.
Look for seasonal veg, and locally grown if possible, which may not be organic, but will be cheaper and fresher than most imported stuff. Greens (cabbage, spring greens, kale) can be really tasty if finelyshredded and steamed, maybe with a little grated lemon rind, or just salt and black pepper. The leftovers can be served as a salad with an oil and vinegar/lemon juice dressing or incorporated into pasta or curry sauces.
I like to buy organic meat, but will also add lots of veg to a casserole, as well as beans (haricots, kidney beans etc). Buy dried beans and soak and cook the whole lot at once before freezing in small quantities, before adding to casseroles and stews. You can also make really good dahls (lentil curries) if you like Indian food. Here's a really good recipe for spicy chickpeas by Mandhur Jaffrey, which I always cook in vast quantities. Serve with rice or naans or pitta bread, and maybe some plain yogurt "
350g dried chickpeas
1.75 litres water
275-300g onions, (peeled and very finely chopped)
about 2 1/2 tsps salt
1 fresh, hot green chilli, finely chopped (can substitute pinch of chilli powder)
1 tbs very finely grated fresh ginger (grate after peeling - ginger can be frozen and grated as required straight from the freezer)
4 tbsps lemon juice
6 tbsps veg or sunflower oil, or ghee
2 tins chopped tomatoes
1 tbs ground coriander seeds
1 tbs ground cumin seeds
1/2 tsp ground turmeric
2 tsps garam masala
1/4 tsp cayenne paper (optional)
Soak the chickpeas in 1.75 litres of water overnight. Put the peas and the soaking liquid in a large pot and bring to the boil. Cover and simmer gently for about an hour and a half until tender. Strain and save the cooking liquid.
Put 2 tbsps of the onions, 1/2 tsp salt, chilli, ginger and lemon juice into a cup, mix well and set aside.
Heat the oil in a heavy, wide, casserole type pot over a medium high flame. When hot, put in the remaining chopped onions. Stir and fry for 8 - 10 mins or until the onion develops reddish-brown spots. Add tomatoes. Continue to stir and fry another 5-6 mins, mashing up the tomato pieces. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. now put in the chickpeas with 400ml of their cooking liquid, 2 tsps of salt, garam masala and a pinch of cayenne pepper. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir occasionally. Now add the mixture in the cup and stir again to mix. Serve hot or lukewarm.
This is a really flexible recipe, and the quantities don't need to be exact. Also, like many Indian recipes, actually improves on reheating.
