Every month, the Money blog interviews top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more.

Today they speak to Sian Almond, senior chef de partie - and former breakfast supremo - at the Michelin-starred restaurant Pavyllon London.

My favourite budget recipe is... a spag bol, absolutely looooooaded with veg, is a total winner - aim for a 2:1 veg-to-meat ratio. Veg is cheap, and you probably already have all the spices and sauces on hand, so all you really need is a pack of good-quality organic beef and some tinned tomatoes. The trick is to make your mirepoix (veg base) about 10 times the usual size, blitzing all the veg in a food processor, then letting the sauce simmer gently for one to two hours. Done. Just like that, you've got six meals

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