MONEY SAVING TIPS!
Here is a (very!) long list of tips on how to make your money go further on food. Making a few of the changes below will all help you save money:
Before You Shop
Plan your meals and only buy a few days at a time in case your plans change: or your mood; or the weather!
If you shop weekly only plan for 5 or 6 days not 7, and for the remaining days eat up what you have left indoors. This will not only save you money but give you the chance to be creative and avoid wasting food.
Write a shopping list before you go.
Check what you already have in your cupboards, fridge and freezer before you go shopping – and…
…use up anything coming to the end of its shelf life.
Don't obsess over best before date, use your judgement.
Time your shop carefully as most supermarkets will discount their fresh produce nearing their end dates at the end of each day.
Set yourself a weekly budget.
Shopping
Only buy the food you really need and stick to your shopping list!
Never go shopping when you are hungry.
If popping in to a supermarket use a basket not a trolley: this will limit what you spend to what you can carry and avoid impulse purchases.
Check the use by dates as you buy foods to ensure they will still be in date when you plan to use them.
Check food unit prices as deals may not be as good as you think - larger quantities don’t always mean more for your money. Only buy in bulk for staples items and if it will save you money.
Avoid buying readymade: meals, sauces or spice mixes etc, as these work out more expensive (and often less nutritious).
Buy larger cuts of meat like a whole chicken rather than individual portions. Then cut it up yourself or cook it whole and divide it into portions. You can also freeze portions and use the cooking water as a stock or soup base.
If you cannot afford to buy bulk or do not want to have foods hanging around your kitchen then check out your local refill shop. They often have no minimum quantity as you buy by weight so just need a container: although my local refil shop have glass jars available to use for free. Buying from a refill shop also reduces the amount of plastic and packaging we use so is great for the environment.
Only buy things on offer if you actually need them.
Try supermarket own brand foods.
Use loyalty cards, they usually offer a selection of foods at a discount or vouchers to spend later.
Keep your eyes peeled for coupons in newspapers and magazines.
Check out the 'world' or 'ethnic' sections of the supermarket as sometimes the products can be cheaper for example herbs, coconut oil and coconut milk.
Check out different aisle for the same foods. Sounds odd but items like nuts and seeds in bigger supermarkets will often have smaller packs near the fruit and veg which work out more expensive per unit then the larger bags on offer further into the store near the cooking section or biscuits for example.
Avoid corner shops and petrol stations.
Register with apps like Olio and Too Good To Go. They give out left over fresh food so it does not go to waste.
Buy wonky vegetables, lots of supermarkets now sell these.
Get Organised
Carry drinks and snacks with you so you do not buy on the go when you are hungry or thirsty.
Make sure you are using storage tricks to make food last longer: your food can last weeks or even months. Invest in some good airtight containers to store food in your fridge and freezer and worktops, and for food on the go.
Gardening / Growing Own / Foraging
Use your garden to grow food like herbs, tomatoes, potatoes – anything you have room to grow and regularly buy.
A squashed tomato can be put into soil to grow your own from the seeds.
Regrow food from roots and scraps: celery, avocado and roman lettuce are just a few that will regrow if you look after them right.
Learn some basic foraging for a free supply of fresh greens. Nettles are a great start and are easy to recognise, plentiful, tasty and highly nutritious. You can use nettles for meals or tea. Check out www.eatweeds.co.uk
Cooking
Vegetable peelings can be used to make stock or added to slow cookers or oven dishes when slow roasting meats.
A lot of commonly discarded veggie parts are perfectly edible: broccoli stems, kale stems, beetroot tops, carrot tops, cauliflower leaves. Or use them to make soups, stews or broths.
Learn to cook fakeaways. Takeaways are expensive and often unhealthy and not very nice!
If roasting meat, drain the fat into a jar and keep for cooking another meal.
Invest in a slow cooker, they use less energy and are great with cheaper cuts of meat.
Make 'your own' as much as possible: things like muesli, granola, snack bars, energy balls, pickles. These are easy to make in bigger batches and are so much cheaper and healthier: and you will know everything in them.
Make your own spice mixes so you can reuse what you have left for other dishes. Ready made spice blends are expensive for the quantity you get.
Build up a good selection of dried spices and herbs. They jazz up simple meals and are so much cheaper than prepared spice mixes as noted above.
Use Your Freezer
Batch cook and use your freezer to save especially when you see deals on ingredients or pay less for larger quantities. It will also help save on your fuel bill as reheating is quicker. This can be for soups, stews and curries but also sweet foods like muffins or stewed fruit. You could also eat with friends and take it in turns to cook to apply the same principles here.
Frozen food can be cheaper and still have the nutrients you need. Spinach is a favourite of mine.
Fresh herbs can be frozen and added directly to soups or stews.
Ginger root, chillies and creamed coconut can be frozen and grated directly into dishes whilst still frozen.
Food Choices / Eating
Lentils and beans are a cheap source of protein and a great way to fill up. They are also super nutritious and versatile. You can add them to hot and cold foods such as soups, stews and salads. You can also buy them in tins (which is a nice easy way to start introducing them) and the dried options tend to be even cheaper and store well. You could also use half meat and half lentils for example in a lasagne to get the best of both.
Go part-time veggie.
Try different and cheaper cuts of meat. For example offal such as liver and kidneys are cheaper and very nutritious.
Eat suitable portions and check the portion size per person before you cook. Cooking too much and throwing out the excess out is a waste of money – and small amounts add up. For example, I tend to use 1/3 cup dried rice per person and between 80-120 grams of dried pasta. Sometimes too much rice or pasta can be turned into a salad for lunch the next day.
Eat local and seasonal produce as it is often cheaper. In addition, produce will most likely have the nutrients you need for that season plus the right microbiota for your tummy. It will also help your carbon footprint.
Eat a mono meal every now and again. For example a simple meal of brown rice and steamed veggies is cheap and healthy. Food does not have to be extravagant all the time.
Porridge and oats are easy to prepare, cheap and filling and delicious for breakfast. You can also mix them up with seeds, fruits and nuts.
