Budget recipe: Koshari, an Egyptian street food 2 cloves of garlic (6p, 30p/head) A tin of chopped tomatoes (31p) 1 tbsp tomato purée (2p, 35p/200g) Chilli flakes or chilli sauce (5p, say) 1 cup (5oz/150g) lentils, rinsed and drained (39p, £1.29/500g) 1 cup (7oz/200g) rice, rinsed and drained (8p, 40p/kg) 1 cup (5oz/150g) macaroni, cooked (29p, 95p/500g) Spices: 2 tsp cumin seed (2p, £1.69/400g) plus 1 tsp mustard seed, 1 tsp coriander seed, 1 tsp mustard seed, 1 stick of cinnamon (if you have it to hand) Heat the oil in a large pan and cook the onions until deep golden (this may take half an hour or more). Put a sieve over a bowl and tip the onions in, so the oil drains into the bowl. Heat one teaspoonful of the onion oil in a small pan and crush in a garlic clove. Cook for a few seconds and add the tomatoes, tomato purée, chilli and a tinful of water. Cook until a thick pouring consistency. Put the lentils in a pan and cover generously with water. Add the other garlic clove, bring to the boil and cook for 25 minutes or so, until tender. Drain. Heat the remaining oil from the onions in a saucepan and add the spices. Cook for a few seconds until fragrant, then add the rice. Cook, stirring for a minute or so, then add one and a half cups of water and a fat pinch of salt. Bring to the boil, cover tightly, and cook for 10 minutes until cooked through and the water has been absorbed. Mix the rice with the lentils and macaroni, seasoning with salt and pepper. Serve with the tomato sauce and the crisp onions. Prices from Tesco