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How-to Guides » OLD GUIDE Cut your food bills

As food prices continue to rise, here's some handy ways to keep your food bills under control.

Frugal cooking

How-to Guide Tips 16 tips on this task  | 

1) Invest in a slow cooker

A slow cooker will allow you to buy cheaper cuts of meat and turn them into delicious stews and casseroles.

Check out these delicious slow cooker recipes.

2) Start batch cooking

Cooking large amounts of food all at once should save you time and money because you're using less energy in the preparation. Once it’s cooked, divide it into meal-sized portions and pop them in the freezer.

Check out the Beyond Baked Beans website for lots of manageable and healthy recipes for those on a tight budget.

3) Learn to preserve food

Buying in bulk is all well and good if you're going to use it all. But if half of it ends up in the bin, it's not worth it. Learn to preserve food by freezing or canning.

4) Don't waste anything

According to the government's Waste & Resources Action Programme (WRAP), UK households throw away 6.7 million tonnes of food every year. This waste costs the average home over £420 a year, rising to £610 for a family with children.

WRAP's website - LoveFoodHateWaste - contains lots of handy tips for reducing food wastage. Check out the official guidance on the difference between 'use by' dates and ‘best before' dates, for example.

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Tips on this task (16)

  • octavia
    Love rating 7
    octavia said

    After having had a roast chicken or turkey, ALWAYS boil the carcase to create a cheap and nourishing soup base. After straining add sweetcorn, herbs  and some left over chicken pieces to make a chicken and sweetcorn soup. Can also be used as a general stock if you add vegetable peelings when boiling. Will freeze too.

    Report on 27 October 2009  |  Love thisLove  0 love
  • gbslader
    Love rating 2
    gbslader said

    Buy a whole chicken and joint it, instead of buying just breasts or thighs. this way you get cheaper meals - and you can cook the carcass for chicken stock - salt free (especially useful if you have little ones!)

    Report on 05 November 2009  |  Love thisLove  0 love
  • Mike10613
    Love rating 414
    Mike10613 said

    octavia's idea is great. But also add the skins from onions to the chicken carcass to add a golden colour. Make sure you keep the carcass cool in the fridge if your aren't going to make your stock straight away. this is how restaurants make the base for most soup. Use a hand blender to blitz some things. Carrots will explode in the microwave if you don't blitz them in the soup and microwaving the chilled soup is a cheap, energy efficient and quick way of heating it. Left over turkey is delicious re-heated the next day just heated in some gravy. Again, as soon as it's cold put it in the fridge to keep chilled. 

    Report on 08 November 2009  |  Love thisLove  0 love
  • cannylass
    Love rating 1
    cannylass said

    Whenmaking suet pastry, for steak and kidney puddings or dumplings, make extra and freeze it - great timesaver when you want it next time, and tastes just as good. I t takes exactly the same time to make enough for one pudding or for four of them ! Just remember to take it out and leave in the fridge overnight to defrost, don't try to defrost it in the microwave, it starts to cook and spoils the taste.

    Report on 14 December 2009  |  Love thisLove  0 love
  • alecrob
    Love rating 1
    alecrob said

    grow your own veg

    Report on 01 March 2010  |  Love thisLove  0 love
  • gransu
    Love rating 2
    gransu said

    add veg and lentils to any meat besed dish casserole, stew etc, and reduce the amount of meat needed or make more and freeze extra portion

    Use pressure cooker to make stews soups etc, quicker and no loss of flavour uses less fuel only one pan to wash afterwards

    Report on 09 March 2010  |  Love thisLove  0 love
  • killielila
    Love rating 1
    killielila said

    cook double and freeze left overs straight away ;-D no picking later at night

    Report on 12 March 2010  |  Love thisLove  0 love
  • Katenbrian
    Love rating 1
    Katenbrian said

    I always put a bit less than I think I will need in the pan (eg pasta, spuds, etc): if there is just a bit left over you are likely to eat it just because it is there, if there isn't anything, you can't eat it. Saves a bit of money and you may even lose a bit of weight at the same time!

    Report on 02 April 2010  |  Love thisLove  0 love
  • bellini
    Love rating 78
    bellini said

    Growing your own herbs in a pot is easy to do, looks pretty and only takes up a little space!

    Report on 06 April 2010  |  Love thisLove  0 love
  • Helen Patricia
    Love rating 0
    Helen Patricia said

    Any left over bread can be turned into breadcrumbs and frozen. These can be mixed with grated cheese and top any dish (e.g. baked beans and sausage, tuna/pasts bake) before grilling. It really improves a sloppy dish! The breadcrumbs can be used alone to coat fish, chicken, mashed potatoes and cheese etc, (Things have to be dipped in egg so the breadcrumbs stick.) The food can then be fried to a delicious golden brown.

    When I was at secondary school (1965-1972) we were all taught how to concoct rechauffe dishes.

    Report on 17 July 2010  |  Love thisLove  0 love
  • bob sheppard
    Love rating 0
    bob sheppard said

    Do what I have done and try to get yourself an allotment

    Report on 04 October 2010  |  Love thisLove  0 love
  • Wild Thing
    Love rating 0
    Wild Thing said

    My local supermarket reduces cooked chickens at the end of the day. I bought 2 and prepared as follows.

    1 drain juices from bag for gravy

    2 joint into breasts for roasts and sliced meat for sandwiches etc

    3 wings for salt & pepper chicken wings, using Cantonese salt & pepper seasoning and chilli flakes

    4 legs 

    5 strip other meat from bones for curry/ sweet & sour etc

    6 boil skin & bones for chicken stock for soups

    7 strain bones and skin from stock and put through blender till it is a paste and feed this to dog.

    Report on 08 October 2010  |  Love thisLove  0 love
  • Paul Warburton
    Love rating 21
    Paul Warburton said

    @ Wild Thing

    That is a mighty impressive chicken list!

    Paul

    Report on 08 October 2010  |  Love thisLove  0 love
  • misred
    Love rating 0
    misred said

    I also boil the chicken carcass for stock. Find a friendly butcher and you can not only get some meats cheaper but also ask if they have any stock bones. (I get mine for free). Roast and boil for all different flavoured stocks, all with no salt and cheaper than buying cubes.

    Report on 22 October 2010  |  Love thisLove  0 love
  • clg
    Love rating 0
    clg said

    When using the carcass of a chiken to obtain stock. Add left over chicken.onions.potatoes.swede.turnip. to make a nice soup

    Report on 22 October 2010  |  Love thisLove  0 love
  • nanmacrisp
    Love rating 0
    nanmacrisp said

    Add porage oats or grated carrot to extend mince dishes.Also make your own meusli with porage oats,chopped nuts and any dried fruit - apricots are nice

    Report on 09 November 2010  |  Love thisLove  0 love

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