This week Jamie proves that frozen fish can be just as good as fresh with his stunning fish tikka curry. Sustainably sourced frozen fish is around a third cheaper than fresh – plus it’s convenient and tasty too. So if you’ve never made a fish curry before, get your freezer stocked up so you’ll always be able to dine like a king. There’s a clever spin on the much-loved cheese and beans combo with Jamie’s spicy, smoky BBQ baked beans with sweet potatoes. They’re surprisingly thrifty too – with most of the ingredients coming from the store cupboard. And this recipe includes a brilliant tip for turning old or stale bread into gorgeous giant cheesy croutons – perfect to mop up the beans and their rich tomato sauce. Jamie’s quick chicken wrap is fast, fun and frugal - making it a brilliant recipe for those nights you get home and want something tasty to eat in minutes. A few crunchy bits of veg from the fridge and some sizzling hoi sin chicken, all wrapped up in a cheap and cheerful tortilla – delicious! And there are two magical mid-week recipes to transform roast beef leftovers: a sweet and spicy Moroccan-inspired tagine with a refreshing orange and mint salsa salad, plus a hot and spicy beef noodle soup, including Jamie’s secret cheat to a gorgeous oriental broth.