When life gets hectic, it’s the simple, home-cooked meals that save the stress.
Both of these recipes, Creamy Mushroom Soup and Perfect Roast Chicken, are great examples of how wholesome, budget-friendly cooking can be both comforting and practical.
They use everyday ingredients that stretch a long way, helping you feed the family without breaking the bank.
The Creamy Mushroom Soup is a hearty bowl of goodness that proves you don’t need expensive ingredients to make something special.
With just mushrooms, milk, and a few pantry staples, it transforms into a rich, satisfying meal that feels like a hug in a bowl.
It’s quick to make, freezes beautifully, and pairs perfectly with crunchy homemade croutons for extra texture and flavour.
Then there’s the Perfect Roast Chicken, a true kitchen hero. Not only is it a delicious centrepiece for Sunday lunch, but it also keeps on giving throughout the week.
Leftovers can be turned into sandwiches, salads, or quick dinners, making it a time-saver for busy families. Cooking a whole chicken or two at home costs far less than buying pre-cooked portions.
Together, these recipes offer comfort, flavour, and value — the perfect combination for modern family cooking.
Creamy Mushroom Soup
recipe by:Sarah Butler
There’s something so comforting about a bowl of homemade soup. Not only is it healthier than store-bought versions, but it’s also a great way to feed the whole family on a budget.
Preparation Time
15 mins
Ingredients
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25g butter
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2 tbsp olive oil
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200g mushrooms, diced
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¼ white onion, diced
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1 garlic clove, crushed
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1 tsp self-raising or plain flour
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½ pint chicken stock
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1 bay leaf
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½ pint warm milk
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2 tsp freshly chopped parsley
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Salt and freshly ground black pepper
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Fresh cream, to garnish
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For the Croutons:
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3 tsp olive oil
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2 bread slices, crusts removed and cut into small cubes
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Salt and freshly ground black pepper
Method
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In a saucepan over medium-high heat, melt the butter with the olive oil.
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Add the mushrooms, onion, and garlic. Cook for 3–4 minutes, stirring, until softened.
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Stir in the flour and cook for 30 seconds.
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Gradually add the chicken stock while whisking, then add the bay leaf.
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Once simmering, pour in the warm milk. Season lightly with salt and pepper. Simmer for 20 minutes over medium heat.
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Remove the bay leaf, add the parsley, and blitz until smooth.
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Taste and adjust seasoning.
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Serve hot with croutons and a swirl of cream.
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For the croutons:
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Preheat oven to 200°C (180°C fan/gas 6).
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Add olive oil, salt, and pepper to a baking tray and place in the oven to heat.
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Cut bread into small cubes and toss in the seasoned oil until coated.
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Bake for 8–10 minutes until golden and crisp.
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Drain on kitchen paper to remove excess oil.
Sarah’s secrets
In a rush? Chop your ingredients finely for a quicker cooking time and a smoother soup.
Perfect Roast Chicken
recipe by:Sarah Butler
A perfectly roasted chicken is one of the most versatile meals you can make. It’s not only a comforting family dinner but also an excellent time-saver for the days ahead.
Preparation Time
10 mins
Cooking Time
1 hours 30 mins
Total Time
1 hours 40 mins
Ingredients
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1 whole chicken
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40g butter
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3 tbsp olive oil
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2 garlic cloves, minced
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1 onion, roughly chopped
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1 carrot, roughly chopped
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1 bay leaf
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½ lemon
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60ml white wine (optional)
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1 tsp freshly chopped thyme
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1 tsp freshly chopped sage
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1 tsp freshly chopped parsley
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Salt and freshly ground black pepper
Method
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Preheat oven to 200°C (180°C fan/gas 6).
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Remove the chicken from the fridge 30 minutes before cooking to reach room temperature.
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Melt the butter with olive oil and garlic in a saucepan over medium heat.
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Brush the mixture all over the chicken to coat it evenly.
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Place the chicken in a roasting tin and arrange the onion, carrot, bay leaf, and lemon around it, adding some onion into the cavity.
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Pour the remaining butter and oil over the vegetables and add the wine.
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Season generously with salt, pepper, thyme, sage, and parsley.
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Roast for 1 hour 30 minutes, basting with the juices every 20 minutes.
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Once golden, cover with foil and reduce the oven to 140°C (120°C fan/gas 1). Cook for another hour for tender meat.
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heck doneness by piercing the leg — the juices should run clear. If pink, cook for another 10 minutes.
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Remove from the oven, place on a wire rack over a plate to catch the juices, cover with foil, and rest for 10 minutes before carving.
Sarah’s secrets
Save the leftover juices from roasting. Strained from the roasting pan, they make a rich and delicious base for gravy or soup stock.