There are some people in this world who are so full of common sense, you end up hanging on their every word, just to soak up each drop of practical wisdom spouting from their mouths. Kerryann Dunlop is one of those people.

Take her thoughts on smart shopping, for example: "A value bag of eight peppers for a pound may not be perfect or the prettiest of the bunch, but they taste exactly the same as the one pound each peppers and they'll go a hell of a lot further."

You won't catch her buying those "pretty little nets" of three onions either, when they're much better value loose.

The 30-year-old mum-of-two knows better than most about cooking well, and on a tight budget. As one of Jamie Oliver's original Fifteen apprentices, she learnt from the best, and even found herself cooking for Tony Blair twice ("he remembered me!") as a result.

Now, she's just written her first cookbook, thanks to her popularity on Jamie's Food Tube, the cooking YouTube channel Jamie Oliver launched last year.

The Family Cook Book is chock full of delicious and simple recipes to make for and with kids, and Kerryann says her secret weapon is what she calls the "batch" cook - making loads of something to freeze, saving time later.

Her versatile Hidden Vegetable Pasta Sauce is a great example. One big batch can be used for pasta dishes, pizza sauce, with meatballs, in chilli or lasagne, and even to make soup.

'You can eat really well on a strict budget, that's the idea I want to share with everyone'

"You can eat really well on a strict budget, that's the idea I want to share with everyone," Kerryann assures.

"I'm not rich, I've got a day job [she's a cook at a Montessori nursery] and two young children [her daughter's seven and son is nine] and I make my own ready meals, I don't buy them.

"I cook loads of stuff at the weekend, chuck it all in the freezer, then when I come home after work, I pop something in the oven and you've got a really good dinner for pennies - and I know what's in it."

She believes we don't give kids enough responsibility in the kitchen ("They're capable of so much more than we give them credit for") and thinks children are never too young to start learning to cook.

"I do cooking lessons once a week at nursery and the one and two-year-olds can slice, chop, peel and mix. You can't have a conversation with them, but they can make a salad!"

Here are two recipes from Kerryann's new book to cook with - or without - your little ones.

CHILLI CON VEGGIE

(Serves 10)

2 medium onions, peeled

4 cloves of garlic, peeled

1 medium leek, trimmed

1 long fresh red chilli

2tbsp olive oil

2tbsp ground cumin

2tbsp ground coriander

2tbsp smoked paprika

1/2 a cinnamon stick or 1tsp of ground cinnamon

2tbsp dried oregano

1 whole nutmeg, for grating

2tbsp tomato puree

250g dried green lentils

250g dried red lentils

2 x 400g tins of red kidney beans, drained and rinsed

2 x 400g tins of black beans, drained and rinsed

2 x 400g tins of chopped tomatoes

1.2L organic vegetable stock

Sea salt and freshly ground black pepper

Finely chop the onions, garlic, leek and chilli (I leave the seeds in, but deseed if you prefer) and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about five minutes, or until softened. Add the spices, dried herbs and a good grating of nutmeg, then fry for two minutes - if it's a little dry at this point, simply add a splash of water to help it out. Stir in the tomato puree and cook for a further two minutes.

Stir in the lentils, beans and chopped tomatoes, then add the stock (I try to use homemade stock, but if you've only got stock cubes, that's fine too). Bring it all to the boil, then reduce to a low heat and let it bubble away for at least one hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.

I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side. This is one of my all-time favourite dinners.

TURKISH COUSCOUS SALAD

(Serves 8)

250g couscous

1tsp ground cumin

1tsp smoked paprika

Sea salt and freshly ground black pepper

1 medium red onion, peeled

1 medium cucumber

2 ripe tomatoes

1 fresh red chilli

1 bunch of fresh mint, leaves picked

1/2 a bunch of fresh coriander, leaves picked

1 bunch of fresh flat-leaf parsley

1tbsp tomato puree

2tbsp extra virgin olive oil

Zest and juice from half an unwaxed lemon

Here's what how you make it

Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes. Meanwhile, finely chop the onion, cucumber, tomatoes and chilli (I leave the seeds in, but deseed if you prefer). Finely chop the mint and coriander leaves, and the parsley (including the stalks).

Mix the couscous up with a fork, then stir in the tomato puree until well coated (I do this with my hands - it's messy, but quite therapeutic!). Add all the chopped vegetables, chilli and herbs and mix well. Stir in the oil and the lemon zest and juice, then season to how you like it. Serve as a side with grilled meat or fish . You can also eat it on its own if you want a light meal or snack.

The Family Cook Book by Kerryann Dunlop is a Jamie Oliver Food Tube book, published by Penguin, priced £7.99. Available now. Check out Dunlop's videos on Jamie's Food Tube channel (www.youtube.com/user/JamieOliver)