A WEEKEND roast may be a British institution – but we are eating less of them as the cost-of-living crisis bites.
A third of us cook the meal less often due to the expense of running an oven, according to Tesco.
But luckily we have some ways to enjoy the Sunday tradition without getting burnt by big bills.
TAKE IT SLOW: Slow cookers cost pennies to run and are perfect for cheaper cuts of meat such as beef brisket or pork shoulder.
Seal the meat in a frying pan, add to the slow cooker with some veg and stock and let it bubble away for the day.
AIR TIME: You can cook a whole roast chicken in a decent-sized air fryer, saving a packet compared with running your oven.
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Clare Andrews, author of The Ultimate Air Fryer Cookbook, suggests cranking the fryer up to 180C and starting the meat breast side down and then turning it over after 30 minutes.
It should take around an hour for a 1.6kg chicken.
Test that the juices run clear before serving.
FLAT RATE: If you need to use an oven, try spatchcocking your chicken to cut cooking time by almost half.
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Remove the backbone of the bird, by cutting down both sides, then you can flatten it for quicker cooking.
Watch the video from BBC Good Food on YouTube for directions.
While the oven is on, fill it with batched-cooked dishes for you to eat at a later time.
GREEN MACHINE: Use your microwave to cook veg, says Tesco executive chef Jamie Robinson.
He suggests putting sliced carrots in a dish with enough water to cover the base, a tablespoon of honey and a knob of butter.
Cover and microwave for four minutes on high power.
Give the carrots a good stir before microwaving for a further three to four minutes until cooked through.
VEG SENSE: Using frozen veg instead of fresh will give you the same nutrients for less money.
Have a bag of cauliflower or broccoli on ice for a tasty gratin with cheese sauce.
- All prices on page correct at time of going to press. Deals and offers subject to availability
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