Budget Friendly Spring Recipes

Spring is all about fresh produce, colourful plates and lighter meals after winter. The good news is that you don’t need to spend a lot to enjoy tasty food. By using seasonal vegetables and affordable cuts of meat or chicken, you can create filling meals that are both delicious and easy on your wallet.

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What’s in Season in Spring

Right now, you’ll find asparagus, broad beans, baby marrows, peas, spinach, rocket, radishes and baby potatoes at good prices. Seasonal fruits like strawberries, nectarines, apricots, grapes and melons are also more affordable. Adding chicken, mince or cheaper cuts of beef and lamb to these ingredients stretches your meals without going over budget.

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Recipe Ideas to Try:

Roast Chicken with Baby Potatoes and Asparagus

Whole chicken is often cheaper than buying individual pieces, and roasting it means you’ll have leftovers for sandwiches or salads the next day. 

Ingredients

• 1 whole chicken

• 6–8 baby potatoes, halved

• 1 bunch asparagus

• 2 cloves garlic, crushed

• 1 lemon, cut in half

• 2 tbsp oil

• Salt and pepper

Method

1. Preheat oven to 200°C.

2. Rub chicken with oil, garlic, salt and pepper. Place lemon halves inside the cavity.

3. Place chicken in a roasting pan, add baby potatoes around it and drizzle with a little more oil.

4. Roast for about 1 hour 20 minutes (until juices run clear).

5. Add asparagus for the last 10 minutes. Serve with pan juices.

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Chicken and Baby Marrow Curry

Use chicken drumsticks or thighs for this recipe. Serve with rice or pap.

Ingredients

• 6 chicken thighs or drumsticks

• 2 baby marrows, sliced

• 1 onion, chopped

• 2 cloves garlic, chopped

• 2 tsp curry powder

• 1 tin coconut milk (or 1 cup cream)

• Oil, salt and pepper

Method

1. Heat oil in a pot, brown chicken pieces, then remove.

2. Fry onion and garlic until soft, add curry powder.

3. Return chicken, pour in coconut milk, add salt and pepper.

4. Simmer for 25 minutes, add baby marrow, cook another 10 minutes.

5. Serve with rice or pap.

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Beef and Vegetable Stir Fry

You can use beef strips for this recipe, or even mince if will be cheaper. Serve with noodles or rice.

Ingredients

• 300 g beef strips (or mince)

• 1 carrot, sliced

• 1 cup spinach

• 1 baby marrow, sliced

• 1 cup peas

• 2 tbsp soy sauce

• 1 tsp grated ginger (optional)

• 2 cloves garlic, chopped

• Oil

Method

1. Heat oil in a pan, cook beef until browned.

2. Add garlic and ginger, fry for a minute.

3. Toss in veggies, stir fry for 5 minutes.

4. Add soy sauce and cook for 2 more minutes.

5. Serve with rice or noodles.

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Mince and Sweet Potato Stew

This is a hearty dish for the cooler Spring days that stretches mince further.

Ingredients

• 500 g beef or lamb mince

• 2 sweet potatoes, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tin chopped tomatoes

• 1 cup stock or water

• 2 tsp paprika or curry spice

• Oil, salt and pepper

Method

1. Heat oil, fry onion and garlic until soft.

2. Add mince, cook until browned.

3. Stir in spices, tomatoes, stock and sweet potato.

4. Simmer for 25–30 minutes until sweet potatoes are tender.

5. Season and serve with bread or pap.

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Chicken and Veggie Fritters

This is a great way to use up leftover cooked chicken

Ingredients

• 1 cup cooked shredded chicken

• 1 baby marrow, grated

• 1 carrot, grated

• 1 small onion, grated

• ½ cup flour

• 1 egg

• Salt and pepper

• Oil for frying

Method

1. Mix chicken, veggies, flour, egg, salt and pepper in a bowl.

2. Heat oil in a pan.

3. Drop in spoonfuls of the mixture, flatten slightly.

4. Fry until golden on both sides.

5. Serve warm with chutney or yoghurt.

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Tuna and Veggie Pasta Bake

Canned tuna is still one of the cheapest protein options. 

Ingredients

• 2 cups cooked pasta

• 1 tin tuna, drained

• 1 cup peas or baby marrow, chopped

• 1 cup white sauce or cream

• ½ cup grated cheese

• Salt and pepper

Method

1. Preheat oven to 180°C.

2. Mix pasta, tuna, peas and sauce in a baking dish.

3. Season with salt and pepper.

4. Sprinkle with cheese.

5. Bake for 20 minutes until golden.

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Butternut and Lamb Tagine

Use stewing lamb pieces (neck or knuckle are usually cheaper). 

Ingredients

• 500 g lamb stewing meat (neck or knuckle)

• 2 cups cubed butternut

• 1 tin chickpeas, drained

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tin chopped tomatoes

• 2 tsp cumin

• 1 tsp cinnamon

• Oil, salt and pepper

Method

1. Heat oil, brown lamb pieces, then remove.

2. Fry onion and garlic, add spices.

3. Return lamb, add butternut, chickpeas and tomatoes.

4. Add 1 cup water, cover and simmer for 1 hour until meat is tender.

5. Serve with couscous or rice.

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Chicken and Spring Green Soup

This makes a filling and comforting soup.

Ingredients

• 4 chicken pieces (thighs or drumsticks)

• 2 baby potatoes, diced

• 2 carrots, chopped

• 1 cup spinach or kale

• 1 tin beans (optional for extra protein)

• 1 onion, chopped

• 2 cloves garlic, chopped

• 6 cups water or stock

• Salt and pepper

Method

1. Place chicken, onion, garlic and stock in a pot. Bring to boil, then simmer 30 minutes.

2. Add potatoes and carrots, cook until tender.

3. Remove chicken, shred the meat, return to pot.

4. Stir in spinach and beans, cook 5 minutes.

5. Season and serve hot.

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Eating Well Without Overspending

Meat and chicken don’t have to be expensive if you buy wisely. Look for specials on whole chickens, stewing cuts and mince, and use them alongside fresh spring vegetables to make your meals go further. With a little planning, you can put together budget friendly dishes that are full of flavour and perfect for the season.