Economy Gastronomy

Chris and Julia England have three children - nine-year-old Billy and twins coming up to the terrible twos. Julia is a classroom assistant who has just learned that her contract will not be renewed, and Chris is a lorry driver who works shifts. Julia and Chris are spending fortunes at their local takeaways which they have on speed dial, and they have never been to a butcher's or fishmonger's for fresh produce. They really want to eat better for less - as a family - but don't know how to. Will the family stick to the Economy Gastronomy plan, reduce their food bills and successfully cook every meal for a week from scratch? With a surprise visit from the in-laws, how will Julia and Chris cope when they're challenged to cook a three-course meal for six people against the clock, using only the principles of Economy Gastronomy and with just ten pounds extra for ingredients?

Simon and Isobel Colton are hard-working parents with three kids aged ten, eight and seven. Simon's business is feeling the pinch and he's not only had to make 17 people redundant, but is also selling the car and the family are downsizing - that's if they can sell the house. They're spending hundreds of pounds a week on food and need to economise. Also, Isobel has fallen out of love with her kitchen and is cooking the same meal several times a week. Will the family ever get something different from grilled chicken with boiled rice? Will the family stick to the Economy Gastronomy plan, reduce their food bills and cook every meal for a week from scratch? And how will Simon and Isobel cope when they're challenged to cook a three-course meal for six people against the clock using only the principles of Economy Gastronomy and only 10 pounds extra for ingredients?

James and Claire Caddy have five children aged 14, 12, ten, nine and seven. Their weekly food bill is a whopping 410 pounds per week. Their eldest daughter is a pescatarian and their shopping is so chaotic it is not unusual to find six jars of the same mustard in the fridge all open at the same time. The busiest kitchen gadget is the waste disposal unit because they throw so much food away. They hardly ever eat together as a family because family life with five kids running in and out of the house is so frantic. Food-lovers everywhere will love recipes such as warm poached salmon with neverfail hollandaise, chicken escalope with rocket, sage and lemon, creamy garlic rabbit casserole and perennial favourite, treacle tart.

Five of the country's brightest scientists and future engineers turn out to be shambolic shoppers and cooks. Spending 250 pounds a week between them, Cambridge students Jonny, Didi, Adam, Duncan and Charlie are slaves to their nearest convenience store, living on tinned, microwaveable and packet food. They only shop when they're hungry and never cook and eat together. These boys are about to go into the world with not the foggiest idea how to shop or cook a simple, healthy and economic meal. Can Paul and Allegra save them? With recipes like spicy lamb shish kebab, veal ratatouille, fish pie, and meatball-and-chorizo stew, there's something for cooks of every level to enjoy.

Jenni believes that only the finest and most expensive ingredients should go into her meals. She spends a fortune on luxuries like smoked salmon and crab meat. She will only use the most expensive cuts from the dearest butchers and can shop up to four times a day in different places for the right ingredients. Can the chefs win her over with their tailor-made recipes, a one-stop shop and a waste not want not approach? How will Jenni and son Jourdan enjoy dishes like slow-roasted shoulder of lamb, spicy quesadillas, seared squid with chorizo and an Allegra dessert special - sad fruit made happy?

Douglas is a primary school head teacher in East London and Jonathan is a charity fundraiser. They have a baby daughter, Ellen aged 3. With their conflicting schedules, it's a struggle to cook food that all three of them want to eat at the same time. Ellen should have graduated to proper food by now but chicken dippers and still-frozen peas are still the order of the day. They are also overspending and a tad resistant to the notion that leftovers can be delicious. And for home cooks everywhere there are recipes like arroz con pollo, fresh-baked bread, pasta e fagioli and a stunning easy lemon cream with berries to enjoy making for yourself.