1) Butternut, Barley and Parmesan Risotto Cost: €6

100g butter
2 tsp fennel seeds
400g butternut squash, diced
1 leek, thinly sliced and rinsed if gritty
2 red onions, thinly sliced
2 bay leaves, halved lengthways
6 garlic cloves, chopped
Flaky salt
1.75-2 litres simmering vegetable stock
150g grated parmesan

Sauté the butter and fennel seeds for a minute. Add the butternut squash with some ground black pepper and sauté for two minutes.

Remove the butternut squash, then add the leek, onions, bay leaves and garlic, and sauté until the onions are beginning to caramelise. Add the barley to the pan and stir for a minute, then return the butternut squash with a teaspoon of salt.

Pour in one litre of the stock. Stir well while it comes to the boil, then turn down the heat to a simmer, cover and cook for 10 minutes.

Continue to cook it like an ordinary risotto, stirring in a cup of simmering stock every three-four minutes until it's all absorbed and the barley is just tender. Stir in the parmesan.

2) Macaroni Cheese with Tomatoes Cost: €4

400ml milk
1 bay leaf
Freshly grated nutmeg
40g butter
25g plain flour
100g mature Cheddar or Lancashire cheese, grated
150g macaroni
4 small, ripe tomatoes, thinly sliced
1 tbsp freshly grated parmesan

To make the cheese sauce, heat the milk with the bay, nutmeg and a little salt. Preheat the oven to 180?C/gas 4.

In another pan, melt the butter and stir in the flour. Cook gently for a minute or two to make a roux but on no account allow it to colour. Remove the bay leaf, add the milk to the roux and vigorously whisk together until smooth.

Set the sauce to cook on the lowest possible heat and stir fairly constantly, using a wooden spoon. The consistency will soon become silky.

After about 10 minutes, stir in the cheese, then add pepper and taste for salt. Cook for a further three-four minutes. Switch off the heat and cover with a tight-fitting lid. Cook the macaroni according to instructions and drain well.

Mix with the cheese sauce and spoon into a lightly buttered baking dish. Cover with the tomatoes and sprinkle evenly with the parmesan. Bake in the oven for about 30-40 minutes.

3) Potato, Spring Onion, Dill & Cheese Frittata Cost: €3

2 tbsp olive oil
400g cooked new potatoes, sliced
4 eggs, beaten
4 spring onions, finely sliced
1 bunch dill, chopped
25g vegetarian cheese, grated

In a small non-stick pan, heat the oil.?Add the potatoes and fry until crisp. In a bowl, whisk together the eggs, spring onion, dill and seasoning. Heat the grill.

Tip the eggs into the frying pan, mix quickly, lower the heat, then sprinkle over the cheese. After about eight minutes, once the top side has set, pop under the grill for three minutes until firm and golden. Slide out of the pan and eat straight away.

Next week: Three Organic Meat Dishes