Susanna Reid and chef Matt Tebbutt offer more money-saving tricks and savvy cooking tips as they reveal how to transform monotonous mid-week meals into aspirational, sumptuous feasts without breaking the bank. In this edition, Susanna and Matt raid the kitchen of a family of self-confessed poor planners with a morbid fear of leftovers. The team transform the family’s mid-week meals and demonstrate how to cook simple dishes and bring down their yearly spend by thousands of pounds. Recipes include toad in the hole with caramelised onion gravy for just a pound a head, an indulgent lemon posset for 49p and a show-stopping homemade Chinese take away, including dessert, for under a fiver for the whole family.
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