Thrifty Family Favourites

Feeding a family nutritious food on a budget can be tough. This month, doctor and food writer Dr Chintal Patel shares five of her favourite easy dishes

- By Dr Chintal Patel

Squash & halloumi flatbreads with sweet chilli beetroot jam

If you can't find butternut squash, this recipe works well with other squash types or sweet potato. The secret ingredient in the flatbreads is yogurt - it keeps them super soft.

Serves 4 Prep 20 mins Cook 45 mins VEGETARIAN FREEZABLE flatbreads only

1 butternut squash

2 tbsp olive oil

1 tsp smoked paprika

225g halloumi

100g baby spinach leaves

FOR THE CHILLI JAM

1 small cooked beetroot (about 125g)

3 tbsp brown sugar

1 tbsp white wine vinegar

1 tsp red chilli flakes

1 tsp cumin seeds

FOR THE FLATBREADS

300g self-raising flour, plus extra for dusting

150-200g yogurt

1 Heat the oven to 180C/160C fan/gas 4. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake for about 40 mins until soft and starting to brown on the surface.

2 For the chilli jam, grate the beetroot (wear gloves to avoid staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few mins over a medium heat until the sugar has dissolved. Remove from the heat and set aside.