Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost. From quick and practical filler-uppers like Anchovy Butter Toast with a Fried Egg, to speedy store cupboard meals such as Catalan-Style Beans with Chorizo and Fregola with Peas and Bacon, no one goes hungry. There are weekday mealtime solutions including Tuna Tomato Lasagne, Chermoula Chicken and Curried Pumpkin with Coconut Pancakes that deliver massively on flavour. Leftovers can be transformed into the likes of Crispy Five Spice Noodles or Potato Bread Tart. And for a little something sweet, try Quince Queen of Puddings, Chestnut Mess or Rhubarb and Ginger Crumb Pudding.

Revolutionise the way you cook and say bye-bye to that bin.