Eight ways to reduce your food bill and still eat well

 

Eating well on a budget often starts with making better use of familiar ingredients. A little planning can help reduce both the cost of your shop and the food that ends up in the bin.

1. Check what you already have

Before writing your shopping list, look through the fridge, freezer and pantry. Half a pumpkin, some rice and a tin of chickpeas might already be the beginning of dinner.

2. Plan a few flexible meals

Choose three or four dinners with overlapping ingredients. Roast vegetables can work in a Buddha bowl one night and a wrap the next. Mince, carrots, onions, garlic and tomato paste can be the base of a spaghetti bolognese or, with a few tweaks, a fiery chilli. Leave room for leftovers and changing plans.

3. Compare the price per unit

Check prices per kilogram, litre or 100 grams. Larger packs and refills aren’t always cheaper, so compare equivalent products—and consider how much you’ll actually use.

4. Buy the amount you need

Our bulk refillery section lets you purchase a little or a lot. If a recipe needs a small amount of spice or an unfamiliar grain, you can try it without committing to a full packet. If you're a person who doesn't like to use the same staples regularly, this can be a game changer!

5. Make room for legumes

Lentils, chickpeas and beans work in soups, curries, salads and pasta sauces. Try replacing part of the mince in a familiar dish with cooked lentils. Dry legumes, while requiring some prep time, are often even cheaper than their tin counterparts. 

6. Shop seasonal specials

Let good-value produce guide the menu. Swap for seasonal vegetables in a recipe rather than buying every ingredient exactly as written. Frozen vegetables can also be useful when they suit the dish and price.

You can view our weekly produce specials on our Instagram or Facebook page!

7. Give leftovers a job

Put tomorrow’s lunch aside before serving seconds, or freeze an extra portion promptly. Label it so you know what’s there. If you double the batch, know that you've saved some money on a take-away lunch or created an emergency meal for the nights you have no energy to cook.

8. Keep easy dinner ingredients on hand

Pasta, tinned tomatoes, chickpeas and frozen vegetables can become dinner when plans unravel. A realistic backup meal helps you use your groceries on busy nights.

Start with one habit this week: check the fridge before shopping and make a list. The most useful saving is often avoiding a purchase you didn’t need.