HIS first recipe was a resounding success — now celebrity chef Paul Heathcote is back with another credit crunch-busting dish for families.

This week, he has cooked up a delicious baked tuna and macaroni cheese dish that will provide up to eight portions for a hungry family.

The dish costs less than £1.25 per person to make, and that price can be reduced if tinned tuna is used instead of fresh tuna variety favoured by Paul.

The Farnworth-born chef, who has a number of restaurants across the north, said: “This really is a great meal, packed with nutrients, for families on a budget. It is simple to make and shouldn’t take any more than 30 minutes.

“You can shave a couple of pounds off the price if you don’t use cream and go for tinned tuna, so there is the potential of a meal for just £1.”

Paul has joined The Bolton News’ Beat The Crunch campaign in a bid to help our readers save money. We have been printing great money saving coupons and a token collecting competition is also being run alongside our daily promotions. The prize collection has swelled to include a BMX bike, a Virgin balloon flight and an iTeddy.

Readers must collect 20 numbered tokens printed throughout November. A winner will be announced in December.

Tomorrow, TV money expert Martin Lewis gives financial advice.

For more news on our Beat The Crunch campaign, visit theboltonnews.co.uk.

Recipe

Finely chop an onion and place in a pan with 700ml of milk and a pinch of nutmeg. Bring to the boil and remove from the heat.

Melt 50g of butter and whisk in 40g of flour to make a roux, slowly add the milk while whisking continually.

Add 200g of grated cheddar cheese, 100g of cooked peas, 100g of cooked sweetcorn and 4 boiled eggs roughly chopped, season with salt and pepper and remove from the heat.

Add 500g of macaroni pasta and 200g tuna fish and gently fold in. Spoon into a large baking dish.

Pour over 100ml of cream and scatter 100g of Gruyere cheese. Bake in the oven on a moderate heat for 40 minutes until golden brown.