Jamie Oliver shares a £1 spaghetti frittata inspired by Italian grandmothers, and rustles up pork pies in an air fryer, using mince, homemade flaky pastry and a jar of piccalilli. He also cooks a budget-busting batch of butternut squash dal with low-cost lentils and homemade cheese, a DIY takeaway chicken shish kebab, and mint choc chip whoopie pies.

Jamie takes root veg to another level, makes scrumptious sticky BBQ chicken and turns things upside down with a pineapple cake, all for under a quid a portion.

Jamie Oliver makes a giant Yorkshire pudding with stuffing and roast veg, cheesy gnocchi with bacon, spicy kipper kedgeree and easy ice cream, all for under a quid a portion.

Jamie celebrates frozen ingredients to create a scrumptious fish pie, creamy cauliflower cheese spaghetti and a warming minestrone soup, all for under a pound per portion.

Jamie makes super-simple stuffed chicken thighs and a pizza that doesn't need the oven on, and turns the humble pancake into a showstopping stack of spinach, ham and cheese oozy gorgeousness.

Jamie Oliver presents budget-beating recipes and tips for delicious food at low prices, beginning with an Indian-inspired dosa recipe that uses cheap vegetables and batch-cooked batter. He then cooks a family-sized DIY takeaway of crispy chicken in garlic breadcrumbs with sweet potato wedges, slaw and corn cobs and chocolate orange shortbreads that can be cooked in an air fryer from frozen.

Jamie Oliver reveals a way to use up leftovers and keep costs down with easy stuffed dumplings, and rattles out a homemade budget-friendly cheat's fish and chips followed by a blondie cake. Jamie also uses pre-made pastry, tinned fruit and an upgrade to everyday ice cream to cook up pineapple tarte tatin in his air fryer.

Jamie Oliver cooks mushroom soup using up discounted veg that's on the turn, followed by a low-cost cheesy air-fryer soda bread that a family can feast on for under a fiver. He shows how useful a bit of planning can be, making ingredients stretch over two meals by serving up ham hock and parsley sauce, then turning the leftovers into teardrop gnocchi later in the week.