Who says saving money means skimping on taste? Beat Janu-worry with clever, budget‑friendly recipes that are easy to cook, delicious to eat and kind to your pocket. 

Pork sausages with spiced chickpeas  

Serves 4 

Ingredients 

2 cans chickpeas, drained 
1 Tbsp cumin 
1 tsp each allspice and smoked paprika (cayenne pepper works, too)
Salt and milled pepper 
Glug olive oil 
500g pork sausages 
¾ cup double cream yoghurt 
3-4 Tbsp harissa paste (or use 2 Tbsp chilli paste) 
1 cucumber, finely chopped 
Juice of ½ lemon 
Parsley and toasted pita, for serving   

Method  

1. Preheat the oven grill on high, or the air fryer at 180°C. 
2. Toss chickpeas, spices, seasoning and oil together and place in a roasting pan.  
3. Arrange sausages on top and grill for 20-25 minutes, tossing occasionally, until cooked through.  
4. Divide yoghurt between serving bowls and swirl through harissa paste.  
5. Scatter over crispy chickpeas and place sausages on top.  
6. Spoon over the cucumber and drizzle with lemon juice.  
7. Garnish with parsley and serve with pita on the side. 

Recipes & photos courtesy of Fresh Living magazine  

Sweet potato rösti with yoghurt and creamy tuna 

Serves 6  

Ingredients 

1 Tbsp oil
4 spring onions, sliced
2 cloves garlic, chopped
600g sweet potato, grated
2 eggs, beaten
½ cup flour
½ tsp cumin
½ cup plain yoghurt
3 Tbsp mayonnaise
1 Tbsp lemon juice
1 tsp fresh dill, chopped
Pinch cayenne pepper
2 cans tuna, drained
¼ cup micro herbs 

Method 

1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Fry spring onion in oil until soft, about 3 minutes, then add garlic and fry for 1 minute.
3. Place the grated sweet potato in the middle of a clean dish cloth and squeeze out some of the moisture.
4. Combine potato, eggs, flour, cumin, onion and garlic. Season with salt and pepper. 
5. Dollop spoonfuls of the sweet potato mixture onto the baking tray and shape into circles.
6. Bake for 25–30 minutes or until crispy, flipping halfway through.
7. Combine yoghurt, mayo, lemon juice, dill and cayenne pepper. 
8. Spread some of the yoghurt topping over each rösti and top with creamy tuna and micro herbs. 

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za 

Also read: Budget battles: Pasta dinners for under R200 each

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