In the latest episode of the Budget Bites series, chef Hannah Twiggs shares three affordable, flavorful dinner recipes that highlight the power of homemade dressings to transform simple ingredients. Created in partnership with Sorted Food, these recipes are designed to help people cope with the rising cost of living by minimizing food waste, reducing the need for extensive cleaning, and maximizing the use of ingredients across multiple dishes. The first recipe pairs lamb leg steaks with an orange salsa verde, a zesty green sauce made with anchovies, olives, and herbs. It’s served with courgettes and new potatoes. The second recipe features nut-crusted salmon, which is baked with a fresh coriander and yoghurt dressing, alongside roast potatoes and charred greens. The third recipe is an anchovy pasta salad, combining charred courgette, broccoli, cherry tomatoes, and a tangy lemon-caper dressing, finished with grated hard Italian cheese. Each recipe uses a shared list of ingredients to reduce waste and save money. The shopping list includes items like new potatoes, courgettes, broccoli, cherry tomatoes, garlic, herbs, lemons, lamb leg steaks, salmon fillets, Greek yoghurt, olive oil, and various spices and seeds. These ingredients are used in multiple dishes, allowing for efficient meal planning and preparation. The lamb with orange salsa verde starts with boiling new potatoes and making the salsa with orange zest and juice, herbs, olives, anchovies, and garlic. The lamb steaks are seared and served with fried courgettes, potatoes, and the salsa. For the nut-crusted salmon, new potatoes are roasted with sesame oil and chilli flakes, while a coriander dressing is made with lemon juice, Greek yoghurt, and herbs. The salmon is coated in a crunchy crust made from roasted peanuts, pumpkin seeds, and spices before being baked with potatoes and broccoli. The anchovy pasta salad involves frying courgette and broccoli, making a dressing with parsley, anchovies, lemon, olive oil, and mustard, and combining everything with pasta and cherry tomatoes. The dish is finished with a sprinkle of hard Italian cheese. These recipes are part of a monthly series that aims to provide tasty, affordable meals during a time of economic challenge.