Recipes that feed four for under £5: As UK faces cost of living crisis, Nigella Lawson-Ocado release budget-friendly options

Ingredients:

Rage Coffee: 6 tsp

Water: ¼ cup

Whipped cream: ¾ cup

Choco-pie: 4

Method:

-Mix 6 tsp Rage coffee in ¼ cup of water

-In a bowl, add ¾ cup of whipping cream

-Whip for 4 minutes till stiff peaks are formed

-Add the Rage coffee mixture to the bowl

-Whip it again to mix well. You have the coffee mousse!

-Insert the coffee Mousse into a piping bag

-Take 4 choco-pie & crumble them

-Put the crumble in the serving glass and pipe the coffee mousse

-Layer It with the rage drinking chocolate and choco-pie cream

-Garnish with choco pie crumble & Rage coffee

(The recipe has been shared by Rage Coffee)

Ingredients:

Ice Cubes

Milk: 1 cup

Oreo Biscuits: 4-5

Rage Liquid Coffee- 2 tsp

Chocolate Sauce

Ice Cream: 2 scoops

Method:

-In a mixer add a few ice cubes, 1 cup milk, 4-5 oreo biscuits, 2 tsp Rage coffee liquid and some chocolate sauce

-Mix it all well

-Serve the frappuccino with 2 scoops of your favourite ice cream

(This recipe has been shared by Rage Coffee)

Ingredients:

Cold Brew: 150 ml

All Spice Syrup: 30 ml

Tonic: Top Up

Burnt Cinnamon Stick: 1

Method:

-Pour cold brew and all spice syrup into the glass

-Mix all the ingredients well

-Add tonic in the glass and mix again

-Garnish it with a burnt cinnamon stick

(This recipe has been shared by Francis. M, Bar supervisor, Smaaash Mumbai)

Ingredients:

Expresso: 30 ml

Chocolate: 30 ml

Amaretto: 15 ml

Coconut Syrup: 30 ml

Milk: 90 ml

Chocolate Stick: 1

Method:

-This recipe can be served in hot as well as cold milk

-Pour espresso, chocolate, amaretti, coconut syrup, milk in the glass & stir well

-Place the chocolate stick on the top to garnish

(This recipe has been shared by Francis. M, Bar supervisor, Smaaash Mumbai)

Ingredients:

Dark Roast 100% Arabica Coffee: 2 tsp

Water: 4 ounces

Milk: 4 ounces

24k gold sheet

Caramel disk to balance

Method:

-Mix Arabica coffee, hot milk & water

-Pour it in a cup and layer it with the 26k gold sheet

-Place the caramel disk on top of the cup to balance the coffee

(This recipe has been shared by Mukul Jangid, Barista Fairmont Jaipur)