As the dark cold nights roll in who doesn't love a warm hearty meal. But with food cost still high we know that cooking on a budget is important. We hope that this blog will bring you some simple money saving ideas as well as delicious recipe ideas.
How to reduce food cost
Shopping
There are various simple ways that you can reduce how much you spend on food. Below are some tips and tricks on how to cut food costs:
Meal planning - plan your menu for the week, list exact ingredients and stick to the list.
Consider what you are buying - look to see if there is a non branded cheaper option available. Wonky fruit and veg and value ranges offer quality food at a lower cost.
Look for bargains - know when shops reduce their food, use loyalty cards, check monthly magazines for offers or vouchers, us coupons, compare supermarket prices. (trolley.co.uk)
Shop online - If you have access to the internet shop online you can look for special offers and avoid temptation.
Food waste apps - these offer surplus food at a reduced cost from many high street shops and restaurants . ( togoodtogo, OLIO)
Cooking
Now you have ideas of how to reduce the cost of shopping knowing what to do with the food is as important. Here are a few tips on approaching cooking to reduce outgoings over the winter months:
Using vegetables - many meals can be bulked out using vegetables including stews and curries. Vegetables can also be used to make delicious soup. If you bulk cook you can then freeze portions down.
Meat free - meat free meals are often cheaper particularly if you use beans, pulses and lentils. Consider going meat free just for one day and see what a difference it could make.
Cooker alternatives - Using microwaves, slow cookers and air fryers are often cheaper than conventional cookers.
Budget friendly recipes
Tesco tuna pasta bake - Tuna Pasta Bake Recipe | Tesco Real Food
Ingredients:
350g penne pasta
150g broccoli, cut into small florets
125g frozen sweetcorn
40g butter
40g plain flour
600ml milk
100g mature Cheddar, grated
1 tsp Dijon mustard
2 x 160g tins tuna chunks in spring water, drained
120g cherry tomatoes, halved
10g Parmesan, finely grated
Method:
Preheat the grill to medium high. Cook the pasta following pack instructions, adding the broccoli and sweetcorn to the pan for the last 3 mins of cooking or until the broccoli is just tender. Drain well, reserving 100ml of the cooking water, and set aside.
Meanwhile, make the sauce. Make a roux by melting the butter in a medium saucepan and use a wooden spoon to stir in the flour to make a smooth paste. Cook for 1 min, then gradually whisk in the milk to make a thick white sauce. Bubble over a medium heat, stirring constantly, until smooth and thickened slightly. Stir in a little of the Cheddar along with the mustard and season well. We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies. Accept all cookies
Add the cooked pasta, broccoli, sweetcorn and tuna to the white sauce and stir well. Add a little of the reserved cooking water if the sauce seems too thick and stir until it is the desired consistency. Gently stir through half the cherry tomatoes.
Spoon into a large baking dish and smooth the surface. Scatter with the remaining grated Cheddar and the Parmesan.
Top with the remaining cherry tomatoes and grill for 5-6 mins or until the cheese on top is golden and melted, and the dish is piping hot throughout. Serve immediately.
Baked bean curry
Ingredients:
1 onion, sliced
garlic (4x cloves), crushed
chilli (to taste), sliced
2 tsp coriander, dried
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp ground ginger
225g cherry tomatoes, sliced
840g baked beans (2x tins)
1 Knorr Zero Salt Vegetable Stock Cube
Method:
Put onions, garlic, chillis (to taste), herbs and spices in a pan with a drop of oil, and cook until soft.
Add tomatoes and cook for a few minutes.
Add baked beans and crumble in one Knorr Zero Salt Vegetable stock cube. Cook for a few more minutes until all cooked, hot throughout and well mixed.
Season to taste.
Serve with mashed potato or rice and naan bread, if you like.
Vegetable curry and jacket potatoes
Ingredients:
1 large onion
1 pepper
3 garlic cloves – or 3 tsp of garlic ganules
2 tbsp tikka masala paste
1 tsp curry powder
1 x 400g chopped tomatoes
1 x 400g chickpeas (drained)
Any frozen vegetables (e.g. peas, sweetcorn, carrots)
2 large baking potatoes – or sweet potatoes for a healthier option
Small amount of oil
Method:
Heat the oven to 220C/200C fan/gas 7.
Rub a little oil over each potato and put in the oven. Bake for 20 minutes, then turn down the oven to 190C/170C fan/ gas 5 and bake for a further 45 minutes - 1 hour until the skin is crisp and the inside is soft.
For the curry in a large saucepan, fry the onion and pepper together on a high heat in a little bit of oil for approximately 5 minutes until the onion is softer and browning.
Add the garlic cloves allow to fry on a medium heat for 2 minutes before adding the spices. Cook for a further 2 minutes.
Add chopped tomatoes, bring to a simmer, then add the chickpeas and frozen vegetables and a bit of water. Cook on a low heat for 30 minutes.
If it begins to look a little bit dry, add some water. The consistency should be thick enough so that the sauce coats the main ingredients (add more water for a runnier consistency). If you add more vegetables, you may want to increase the quantity of other ingredients accordingly
Lentil and tomato soup
Ingredients:
1 tsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
80g red lentils
400g tinned chopped tomatoes
300ml vegetable stock
A handful of basil for topping (optional)
2 tsp smoked paprika (optional)
Black pepper, to taste
Method:
Heat the oil in a small saucepan over a medium heat.
Add onion and garlic and cook for 2-3 minutes.
Add all the other ingredients (except basil) and bring to the boil.
Reduce the heat and simmer for 20 minutes.
When serving add basil.
Useful websites
Blog written by Hazel Adamson (Preschool Manager)
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