Plan– plan your meals for the week before you go shopping so you can mix and match ingredients to avoid wasting leftovers. Having a list will help you avoid impulse buys.
Go seasonal – fresh fruit and vegetables that are in season are often a cheaper option.
Stock up on store cupboard staples – canned tomatoes, beans and pulses count towards your 5 a day and can bulk up any casserole dish. Choose low salt and sugar varieties.
Top tins– tins of oily fish such as sardines and salmon and cheaper than fresh fish, have a longer shelf life and still provide you with omega 3s.
Veg out – vegetables are cheaper than meat or fish so try adding more vegetables to your meat or fish based dishes and help towards your 5 a day.
Fill up your freezer –frozen fruit and vegetables tend to be cheaper and can be used as and when you need them.
Love your leftovers – don’t eat more than you need to just because it’s there. Separate your food into containers and either store in the refrigerator for tomorrow’s lunch or freeze for a later date. This will save you time another day.
Credit crunch lunch –take a small portion of last nights evening meal or make your own sandwich, this will allow you to control what you take to work and will save you money at the end of the week.
