The £1 store cupboard: Henry Dimbleby's budget family recipes

In terms of DNA volume at least, farm animals could be considered evolution's biggest winners. There are currently around 80 billion on this planet that are raised for food, and their combined weight is more than double that of the entire human race. But what a strange achievement: the life of these animals is too often miserable and short, and the effects on the environment are disastrous. The best thing each of us can do for the environment is to reduce our meat consumption - and by at least 30%. If, like me, you have carnivorous children, you'll need a few tricks up your sleeve. This week's recipes have been thoroughly tested on meat-loving kids - they're cheap, popular, and easy to make.

Meatless Meatballs

Last Time I made them, I mixed in some "real" meatballs to see if my kids would notice the difference. They did - but said the meatless ones were better.

Prep 10 mins Cooking 1 hr 30 mins Serves 6

4 cloves garlic, peeled1 400g can chopped tomatoes 4 tbsp olive oil1 onion, peeledSalt and black pepper1 400g can chickpeas, well drained1 400g can kidney beans, well drained1 tsp paprika 2 tsp cumin 3 level tbsp gram flour 1 egg 1 cup breadcrumbs (I used panko, corn) Oil, for frying 1 tbsp chopped fresh parsley or cilantro

Crush two cloves of garlic and put them in a small saucepan with the tomatoes. Level the top with a spoon and gently drizzle three tablespoons of olive oil so that it forms a thin layer over the tomatoes.

Heat over medium heat until until the first bubbles burst to the surface. Cook over very low heat for an hour to an hour and a half (however long it takes you to make the balls) so that the occasional bubble pierces the olive oil - you will need to lower the heat gradually over Of time. Do not stir.

While the sauce cooks, finely chop the onion and sauté with a pinch of salt in a tablespoon of olive oil until softened - at least 15 minutes.< /p>

Roughly chop the remaining two cloves of garlic and place in a food processor along with the chickpeas, beans, paprika, cumin, chickpea flour and egg. Pulse - it shouldn't be too smooth: there should be small chunks of chickpeas and kidney beans across about the size of the pea pine nuts. Transfer to a bowl and season with plenty of pepper. Add fried onion and stir.

Preheat oven to 140C (120C fan)/275F/Gas 1. Roll mixture into balls and coat with breadcrumbs, then fry in oil for about eight minutes, or until the breadcrumbs are golden.

Place the balls in a serving dish, then in the oven for 20 minutes . Remove from the oven, mix the sauce with a blender, pour over the balls and sprinkle with chopped herbs.

Bolognaise, our way