Yes, there really is such thing as cheap family meals, and this collection is all under £2 a head and includes vegetarian options, meaty favourites, and more we're sure the whole gang will love.

Cooking dinner on a budget can be tough; deciding what to make, where to buy it from, how much to spend, any dietary requirements or certain things the kids don't like, making sure you choose healthy family meals... the list goes on. As it's still such a challenge to feed a family nutritious food on a budget, we’ve brought together a collection of cheap family meals that are all under £2 per portion, with ingredients from Tesco, Morrisons, Asda, and Sainsbury's.

“I try to keep food costs down by switching to less expensive alternatives, stretching pricey protein with seasonal veg or beans, and slashing food waste. For example, using chicken thighs rather than breasts, and frozen white fish rather than fresh cod," says Faith Archer, mum-of-two, personal finance journalist, and money blogger at Much More With Less. "What makes the difference is planning meals over a week or more, rather than focusing on a single recipe," she adds. "That way if, for example, I splash out on a pack of soured cream, bacon, or fresh coriander for one meal, I can make sure to use the rest in a different meal another day. Binning food is like setting fire to fivers.”

From cottage pie to spaghetti Bolognese, here are our favourite family meals for parents looking to save money on food...

Cheap family meals

1. Spaghetti Bolognese

Serves: 4 | Cost per person: £1.57 | Total cost: £6.29

Priced at Tesco

Ingredients:

• 2 medium onions, 24p
• Beef mince (500g), £3.49
• Garlic, 24p
• Mushrooms, £1.10
• 1 can chopped tomatoes, 35p
• Tomato puree, 59p
• Hearty Food Co. Spaghetti Pasta, 28p

Faith says: “Spaghetti Bolognese is one of my children’s favourite meals, and a budget favourite too. You can pick up value range spaghetti for just 20p and stretch the sauce with vegetables, such as mushrooms or grated carrot, and finely chopped celery. I make Bolognese sauce in my slow cooker to save energy costs too.”

Another great thing about recipes using canned food is when considering 'how long does canned food last?' the answer is indefinite. As long as the can isn't damaged in any way, e.g. bulges, leakages, or rust, they can remain good to eat for several years. Once opened, just pop it in the fridge in an air-tight container and consume it within three to five days.

Get the recipe: Spaghetti Bolognese

2. Cottage pie

Serves: 4 | Cost per person: £1.49 | Total cost: £5.96

Priced at Asda

Ingredients:

• 1 onion, 33p
• ASDA Crunchy & Sweet Carrots, 35p
• JUST ESSENTIALS by ASDA Beef Mince, £2.49
• ASDA Mild & Versatile White Mushrooms, 95p
• JUST ESSENTIALS by ASDA Peeled Plum Tomatoes, 35p
• JUST ESSENTIALS by ASDA White Potatoes, £1.49

At just £1.49 a portion, this classic cottage pie is the perfect budget meal for the whole family. You can make this dish even cheaper by mixing the mashed potatoes with mashed carrots, which are cheaper per kilo. Adding in the mushrooms makes the meat go further, as well as adding to your five portions of fruit and vegetables a day.

Get the recipe: Cottage pie recipe

3. Bacon and pea risotto

Serves: 4 | Cost per person: £1.52 | Total cost: £6.10

Priced at Sainsbury’s

Ingredients:

• Sainsbury’s Arborio risotto rice (500g), £2.40
• Stamford Street Co. Cooking Bacon (500g), £1
• Sainsbury's Garden Peas (910g), £1.45
• Sainsbury's dried grated hard cheese, £1.25

This delicious bacon and pea risotto is made with ready-mixed risotto but it’s a pricy way to buy it, so we’ve used regular risotto rice which you can cook as normal with stock. Bacon is always a great addition to a risotto because it’s so flavourful and not too expensive either. Opting for a strong cheese means you won't use loads of it in your recipe so you'll have leftovers for another recipe - a great money-saving tip.

Get the recipe: Bacon and pea risotto

4. Tomato-baked chicken

Serves: 4 | Cost per person: £1.37 | Total cost: £5.50

Priced at Asda

Ingredients:

• ASDA Chicken Thighs (1.1kg), £2.80
• ASDA Bolognese Pasta Sauce (500g) 95p
• ASDA Extra Special British Baby Potatoes (500g) 80p
• ASDA Mild & Versatile White Mushrooms, 95p

For this recipe, we’ve used our favourite cut of chicken: tender and juicy thighs. Even though they taste better than chicken breasts, thighs are always cheaper, making them a complete bargain. To keep the per head price down you can make two meals worth. Buy the chicken mushrooms and sauce twice, and use all the potatoes and 1 ball of mozzarella over the top.  You can keep the second portion in the fridge overnight and reheat it the next day.

Get the recipe: Tomato baked chicken

5. Tuna pasta bake

Serves: 4 | Cost per person: £1.26 | Total cost: £5.04

Priced at Asda

Ingredients:

• JUST ESSENTIALS by Asda Tuna Chunks in Brine (145g), 59p
• Red onion, 33p
• ASDA Mild & Versatile White Mushrooms (250g), 95p
• Sweetcorn in Water (198g), 65p
• JUST ESSENTIALS by ASDA Peeled Plum Tomatoes, 35p
• Tomato Puree, 65p
• JUST ESSENTIALS by ASDA Pasta Shapes, 41p
• JUST ESSENTIALS by ASDA 10 Single Cheese Slices (200g), 65p
• JUST ESSENTIALS by ASDA Lightly Salted Sharing Tortilla Chips, 51p

This tuna pasta bake is so tasty and delicious, it’s always welcome for dinner. The melty cheese topping is one of the best parts, but cheese is an expensive extra on a shopping list (starting at around £4.42 for the per kilo price). These cheese slices are a handy cheat - you can just place them over the top of the past bake before you put it in the oven and it will melt in place.

Scrunched-up crisps or tortilla chips make a nice crunchy topping. You can get a similar effect from breadcrumbs made from stale bread which may end up being cheaper too. And a nifty way to use up leftover bread.

Get the recipe: Tuna pasta bake

6. Turkey mince cottage pie

Serves: 4 | Cost per person: £1.38 | Total cost: £5.52

Priced at Morrisons

Ingredients:

• Morrisons Turkey thigh mince (500g), £2.99
• Morrisons tomato passata (500g), 60p
• Onion, 34p
• Morrisons Savers Marrowfat Peas (300g), 39p
• Carrots (500g), 50p
• 4 Potatoes, 70p

This warm and comforting potato-topped pie is a perfect weekend supper for the whole family. It’s packed with meat, potatoes, and vegetables, a whole meal in one. Turkey mince is slightly more expensive than beef but it’s tasty and healthy - a lean source of protein. This Woman's Weekly turkey mince cottage pie is perfect for Sunday dinner. We've used tinned peas instead of frozen to keep them cheap.

Get the recipe: Turkey mince cottage pie

7. Macaroni cheese with peas

Serves: 4 | Cost per person: £1.38 | Total cost: £5.55

Priced at Sainsbury’s

Ingredients:

• Sainsbury's macaroni (500g), 72p
• Sainsbury's garden peas (910g), £1.45
• Stamford Street Co. Cooking Bacon (500g), £1
• Stamford Street Co. Mild Cheddar Slices x10 (200g), £1.39
• Sainsbury's British Crème Fraîche (300ml), 99p

This is such a great classic family meal, made even tastier with bacon and even healthier with peas. Faith says: “Adding the bacon and peas to macaroni cheese lifts it from a side dish into a main meal, and this recipe is easy to scale up if you have loads of kids to feed.

Using cooking bacon keeps the costs down. You end up with the same great taste, it’s just that rather than paying extra for neatly packaged rashers you get a mix of streaky and back bacon, some chunks and some slices, some with rind and some not.”

Get the recipe: Macaroni cheese with peas

8. Cauliflower curry

Serves: 4 | Cost per person: £1.23 | Total cost: £4.94

Priced at Asda

Ingredients:

• Cauliflower head, £1.10
• 3 onions, £1
• Indus Madras Curry Powder Mild, 99p
• ASDA Coconut Milk (400ml), 85p
• ASDA Mild Tender Baby Spinach, (180g) £1

This cauliflower curry is a great alternative to a classic meat curry. Swapping meat for vegetables is a great way to keep your meals cheap and on a budget - plus it’s fabulously healthy. If you think you’d make this lovely curry twice, upgrade the bag of spinach for a 1kg bag of frozen spinach. It will last for ages with no chance of leaves going soggy in the bottom of the salad drawer.

Get the recipe: Cauliflower curry

9. Bean burgers

Serves: 4 | Cost per person: £1.12 | Total cost: £4.48

Priced at Morrisons

Ingredients:

• KTC Red Kidney Beans (400g), 65p
• KTC Butter Beans (400g), 65p
• Spring onions 55p
• Fresh coriander bunch 85p
• Morrisons Sliced White Rolls (6), 85p
• Onion 34p
• Morrisons Shredded Iceberg Lettuce, 59p

Faith says: “Tinned beans are a good way to add protein for less, and your kids may be more willing to try them when shaped into these tasty burgers. This recipe is priced on using the two spare burger buns to make breadcrumbs, but if you have crusts of bread knocking around you could grate them into breadcrumbs and use the buns for a packed lunch.”

Use the two spare burger buns to make breadcrumbs for the burgers and instead of binding them with egg, add a small splash of milk - just enough to bring them together.

Get the recipe: Bean burgers

10. Courgette pesto pasta

Serves: 4 | Cost per person: £1.17 | Total cost: £4.69

Priced at Tesco

Ingredients:

• Green Pesto Sauce, £1.30
• Hearty Food Co. Spaghetti, 28p
• 2 courgettes, 92p
• 1 onion, 12p
• Cook Italian Grated Hard Cheese, £1.55
• Fresh cut basil, 52p

Light yet filling, this spring courgette and pesto pasta dish is simple to make - you can have it on the table in just 20 minutes. You’ll use about half a jar of pesto here, leaving the other half for another meal (or to make this one again). 

If you want to jazz this recipe up, swap the regular pesto for red pesto instead. Leftovers can be easily reheated the next day and served for lunch or served cold with a leftover side salad from a previous meal.

Get the recipe: Courgette and pesto pasta

11. Root vegetable layer bake

Serves: 4 | Cost per person: £1.42 | Total cost: £5.68

Priced at Tesco

Ingredients:

• 2 onions, 24p
• Garlic, 24p
• 1 celeriac £1.20
• 2 parsnips 40p
• 3 carrots 30p
• Baking potatoes 70p
• Richmond 12 Thin Pork Sausages (340g), £2.60

This root vegetable layer bake uses dried herbs to keep it under budget. Rather than 24 chipolata sausages (4 per person), we’ve gone for regular sausages and allowed for 3 per person. If you want to make it vegetarian, skip the sausages and top with cheese instead, or swap for vegetarian or chicken sausages. Making this dish vegetarian will also cut the cost per person.

Get the recipe: Root vegetable layer bake

12. Easy sausage and potato casserole

Serves: 4 | Cost per person: 96p | Total cost: £3.84

Priced at Tesco

Ingredients:

• Onion 12p
• Tesco Baby Potatoes 1kg, £1.20
• Green pepper 55p
• Woodside Farms pork sausages (8 pack) £1.50
• Hearty Food Co Tomato and Herb pasta sauce (440g) 47p

This sausage and potato casserole is so cheap you could buy fancier sausages and still keep it under £2 a head. Though there is a pepper in the sauce, you’ll probably want to serve it with another portion of veggies to add to your five-a-day. Curly kale goes really well with the tomato-y sauce and a 180g bag (87p) would take the spend up to £1.17 per person.

Get the recipe: Easy sausage and potato casserole

13. Winter vegetable soup

Serves: 6 | Cost per person: 75p | Total cost: £4.55

Priced at Asda

Ingredients:

• COOK by ASDA Scratch Cook Casserole Root Veg Mix (1kg),  £1.50
• ASDA Delicious 10 Unsmoked Back Bacon Rashers (300g), £2.25
• White cabbage, 80p

Start this week with a bowl of this deliciously filling winter vegetable soup, serving six. It’s so simple to make - just 10 minutes to prep and then about three-quarters of an hour to cook. It’s also one of our cheapest dishes at 75p a portion. It freezes well, so you can batch cook it too.

To make more of a meal, serve with JUST ESSENTIALS by ASDA Garlic Bread Baguette at just 37p, taking the per portion to spend up to £1.23.

Get the recipe: Winter vegetable soup

14. Chicken and spring onion pancakes

Serves: 4 | Cost per person: £1 | Total cost: £4.00

Priced at Sainsbury’s

Ingredients:

• Stamford Street Co. Cooked Chicken Breast (240g), £1.95
• Sainsbury’s British Free Range Eggs, £1.50
• Spring onions, 55p

This recipe is one of our oldest and still really popular. In fact, it first appeared in 1924 in Woman's Weekly magazine. Lots of the ingredients are things you will already have in the store cupboard, so there are only three items to add to the shopping list.

It’s also a great way to use up the last of the roast chicken if you had one for Sunday lunch - you don’t need all that much per person to make a nice, tasty meal.

Get the recipe: Chicken and spring onion pancakes

15. Bean hotpot

Serves: 4 | Cost per person: £1.30 | Total cost: £5.20

Priced at Sainsbury’s

Ingredients:

• Celery, 57p
• Loose sweet potatoes, £1.78
• Yellow pepper, 55p
• Stamford Street Co. Green Beans (220g), 89p
• Napolina Butter Beans (400g), £1.05
• Stamford Street Garlic Baguette, 36p

This 20-minute bean hotpot is packed full of veggies. Instead of ciabatta topped with thyme and cheese, we’ve served it up with two garlic baguettes. This makes a really lovely filling vegetarian dinner.

Feel free to add more veggies if you have them lurking at the bottom of the fridge: carrots, parsnips, or swede would all work well, for instance. It's a great dish for using up leftovers.

Get the recipe: Bean hotpot

16. Spanish-style tortilla

Serves: 4 | Cost per person: £1.16 | Total cost: £4.65

Priced at Morrisons

Ingredients:

• Wonky Potatoes (1kg), 99p
• Morrisons Medium Free Range Eggs (6), £1.50
• Onion, 33p
• Garlic, 24p
• Morrisons Savers Salad Peppers, £1.59

Spanish omelettes are filling and healthy as they're made with spuds and peppers. Try this simple Spanish-style tortilla recipe for a weekend lunchtime. There’s enough money left in the budget to get a packet of salad tomatoes (95p) alongside. Slice them up on a large plate, season with salt and pepper, and drizzle a little olive oil over the top to make a pretty tomato salad.

Get the recipe: Spanish-style tortilla

17. Meatballs with spaghetti

Serves: 4 | Cost per person: £1.09  | Total cost: £4.39

Priced at Tesco 

Ingredients:

• 11 brown onion, 12p
• 500g minced pork, £2.50
• 1 garlic, 24p
• Hearty Food Co. Spaghetti Pasta, 28p
• 1 egg, from a pack of 6, 25p
• Tomato Puree, 65p
• 1 can Grower's Harvest Chopped Tomatoes, 35p

Meatballs are a great cheap family meal. A nifty trick is to bulk up mincemeat dishes using vegetables to make them go further. Adding an extra onion and a couple of finely chopped carrots would cost less than 50p. It would add another portion to the sauce and the 500g pasta will easily serve five.

Stay under budget by using dried herbs in this recipe and skipping the Parmesan and pesto, but use store cupboard ingredients to boost the flavour instead. Half a crumbled beef stock cube, for example.

Get the recipe: How to make meatballs

18. Farmhouse chicken braise

Serves: 6 | Cost per person: £1.20 | Total cost: £7.23

Priced at Sainsbury’s

Ingredients:

• 2kg British Fresh Chicken Skin on Thighs, £4.30
• 500g carrots, 50p
• 2 leeks, 79p
• 150ml double cream, 95p
• Sainsbury's English mustard, 69p

Faith says: “I’m a big fan of using tasty chicken thighs rather than more expensive chicken breasts, and the creamy mustard sauce makes this dish special. It goes well with value range rice if you have hungry teenagers to fill up.”

Chicken breast is probably the nation’s favourite cut, but it’s expensive and it’s not nearly as tasty or tender as thighs. You can get a really good deal on this large pack, which portions out at two thighs per person. Remove the skin if you like, to keep the fat content lower but it's not necessary.

Get the recipe: Farmhouse chicken braise

19. Slimming World's bacon and broccoli pasta salad

Serves: 4 | Cost per person: £1.42 | Total cost: £5.70

Priced at Asda

Ingredients:

• JUST ESSENTIALS by ASDA Pasta Shapes, 41p
• Butcher's Selection 12 Unsmoked Back Bacon Rashers, £3.50
• Mild Tender Baby Spinach, £1
• Broccoli, 79p

This Slimming World recipe for bacon and broccoli pasta salad is not only cheap to make but healthy too. We've doubled the ingredients so it serves four. We swapped the Tenderstem broccoli for regular broccoli which is more affordable. When you prepare the broccoli, don’t discard the stem - you can cube it and use it in the pasta sauce too. It has a lovely texture.

We used back bacon here, but check the prices of the streaky bacon too as it’s often cheaper. Keep any bacon leftovers in the freezer and you’ll have some ready for next time.

Get the recipe: Bacon and broccoli pasta salad

20. Lentil and spinach curry

Serves: 4 | Cost per person: £1.41 | Total cost: £5.64

Priced at Asda

Ingredients:

• 1 tin green lentils, 49p
• Tinned spinach leaves, 85p
• Smart Price peeled plum tomatoes, 35p
• Red onion, 33p
• Garlic, 25p
• Pataks Madras paste pots, £1.85
• Fresh coriander, £1
• Smart Price Long Grain Rice, 52p

This veggie curry is a lovely weeknight supper. We’ve served it with rice rather than naan bread and chutney to keep the price down. Faith says: “This curry can be whipped up from store cupboard staples. Onion, garlic, rice, and tins all last for ages.

The tinned spinach and paste pots keep costs down for a single meal. But if you have the cash and might repeat the recipe, or cook other curries, A jar of balti curry paste for £1.50 and an 850g bag of frozen spinach for £1.40 would make at least four meals and be cheaper over the long run.”

Get the recipe: Lentil and spinach balti

21. Pork goulash

Serves: 4 | Cost per person: £1.23 | Total cost: £4.95

Priced at Sainsbury’s

Ingredients:

• Extra Lean British Pork stir fry (300g), £2.50
• Onion, 37p
• 1 red pepper, 55p
• Tomato puree, 59p
• Garlic, 24p
• Hubbard’s Foodstore Chopped Tomatoes (400g), 35p
• Stamford Street Co. Low Fat Natural Yogurt (500g), 35p

This hearty pork and pepper goulash recipe is flavoured with paprika and packed with veggies such as red onion, tin tomatoes, and roasted red pepper. To save money we’ve used a fresh red pepper - you can roast it yourself in the oven in about 45 minutes. Chop it in half, place it on a baking tray lined with parchment paper, and bake for 40 minutes. The skin will be blackened and ready to peel off.

Get the recipe: Pork goulash

22. Spicy sausage and cheese bake

Serves: 4 | Cost per person: £1.38 | Total cost: £5.52

Priced at Tesco

Ingredients:

• Hearty Food Co penne pasta (500g) 41p
• Woodside Farm pork sausages (8 per pack - 454g) £1.50
• Cathedral City Mature Sliced Cheese (150g), £2.40
• Fresh cut thyme (20g) 52p
• Creamfields mozzarella (210g) 69p

You may already have some of the ingredients, such as butter, flour, and milk, to make this delicious sausage and cheese bake. Prep in just 15 minutes. We used normal pork sausages instead of spicy ones to keep the recipe on budget. Slice the mozzarella ball thinly so you get lovely gooey layers of soft white cheese in the dish.

Get the recipe: Spicy sausage and cheese pasta bake

23. Courgette, garlic, and herb oaty crust quiche

Serves: 6 | Cost per person: 82p | Total cost: £4.94

Priced at Tesco

Ingredients:

• Tesco Scottish Rough Oatcakes, £1
• Soft Cheese with Garlic & Herb, £1.30
• 3 courgettes, £1.39
• 2 eggs (from a pack of 6), 50p
• Sour cream, 75p

This makes a lovely, vegetarian-friendly Sunday lunch. With the homemade pie case, it does not feel like a budget dish at all. You can use any cream cheese with garlic and herbs, and we swapped the crème fraîche for sour cream as it works out a little cheaper. Butter is one of our store cupboard staple ingredients, but you do need a large portion for this recipe - about half a pack.

This recipe is great for sharing and as you've got a bit of budget left over you could easily serve it with a salad for a summer meal. Leftovers also make the perfect lunch option the next day.

Get the recipe: Courgette, garlic, and herb oaty crust quiche

24. Tomato tart

Serves: 6 | Cost per person: £1.02 | Total cost: £6.15

Priced at Sainsbury’s

Ingredients:

• Cherry tomatoes (500g), £1.35
• Green pesto, £1.30
• Jus-Rol Puff Pastry Ready Rolled Sheet, £1.75
• Iceberg lettuce, 75p
• Sainsbury’s balsamic dressing, £1

One of our favourite cheap family meals that use readymade pastry. Check the frozen aisle for readymade puff pastry, as it’s often cheaper than the chilled versions. This tart is quite big and serves six people. We’ve served it with a dressed salad here, which still comes in just over £1 per person.

Get the recipe: Tomato tart

25. Beer-battered fish and double-cooked chips

Serves: 4 | Cost per person: £1.41 | Total cost: £5.66

Priced at Morrisons

Ingredients:

• Morrisons Savers fish fillets (450g), £2.16
• 4 baking potatoes, 70p
• Whitstable Bay Pale Ale Bottle (500ml) £2.25
• Morrisons Chip Shop Mushy Peas (400g), 55p

Faith says: “Rather than splashing out on a takeaway, save by making your own fakeaway fish and chips instead. Frozen white fish fillets are often much more affordable than fresh fish, and will last a lot longer in your freezer. Value range frozen peas are another of my freezer favourites, and if you get some for the macaroni cheese recipe above, you could substitute some of the rest of the bag for the mushy peas.”

You will need enough sunflower oil to deep fry your fish and chips. You can actually re-use oil around 10 times before you need to replace it so keep this in mind when cooking.

Get the recipe: Beer battered fish and triple cooked chips

• All prices in a particular recipe relate to a single supermarket.
• Most meals serve four people, except where otherwise stated.
• Prices may vary but are correct at the time of publication.

How to cook on a budget - expert tips

We spoke to food blogger Caroline Hartley from The Happy Food Kitchen to find out her top tips and tricks when it comes to cooking on a budget. From batch cooking to supermarket-own brands, here's everything you need to know about cooking cheap family meals...

Batch cook everything

“You'll save on fuel by batch baking, so never use your oven with one item in it – always fill it. If you're using two shelves to cook dinner, bake a tray of flapjacks or roast some veg for tomorrow at the same time," says food blogger Caroline Hartley from The Happy Food Kitchen. 

“Get into the habit of cooking double what you need. Bolognaise, stews, curries, and pies freeze brilliantly so ‘eat one, freeze one’ and soon you will have a wealth of choices in your freezer.”

Don't always follow 'best before' dates

"Check the dates on your perishable food and bear in mind the sniff test for things like milk – it is often fresh for days after the date on the packet but if you're worried about drinking it, use the milk in pancakes and Yorkshire pudding so you're not throwing it down the drain," says Caroline. Equally, over-ripe fruit can still be used. 

“Black bananas have the best flavour. Make pancakes or freeze the banana before blending it with cocoa powder and a splash of milk for a delicious healthy chocolate ice cream. Or blend with berries for a cold, thick smoothie.” 

Choose your cooking appliances wisely

"Slow cookers, microwaves, and air fryers are cheaper to run than trying to heat a whole oven if you are cooking smaller amounts or reheating, so it is worth adapting recipes to use these," says Caroline.

Prevent food waste

"Some people find a meal planner the best way to do this, others buy online to prevent impulse purchases or shop the offers in the supermarket before deciding our meals," says Caroline.

Make inventive use of leftovers

"It can be fun to have a ‘random’ or ‘use up’ meal every week, where all the things that need using from the fridge and freezer – like small bits of cheese or the odd slice of ham and the end of a bag of oven chips – are put together with jars of pickles and sauces to make a meal in itself,” says Caroline. 

“Got half a courgette, an onion, a bit of garlic, and a couple of sad carrots in the bottom of your fridge before shopping? This is a quick and easy soup! Or leftover mashed potato can be used as the base for another dish. It's perfect with a tin of tuna or some ready-cooked mackerel to make fish cakes.”

Make the most of your freezer

We all use our freezer to house a packet of frozen peas and a tub of ice cream, but there are more inventive money-saving uses for it. “Pre-packaged lunch box treats are expensive, so do a cheaper version of the treat box in your freezer. Make brownies, flapjacks, cookies, and rice krispie cakes and portion when cool before wrapping and freezing. The night before, take one out and pop it into the kid's lunch bag,” says Caroline. 

“And if you see a loaf of reduced bread but you don’t need any bread, freeze it or turn it into ready-prepped sandwiches. Cheese, jam and peanut butter, ham or chicken sandwiches can all be pre-made on buttered bread and frozen. Wrap and label them before freezing then they can be placed in a lunchbox the night before. The cheese version can be toasted straight from the freezer too.”  

Increase your veggies and cut the meat

“Meat is one of the most expensive products to purchase, so reduce the amount you use and you will immediately save money. Beans and lentils are far cheaper and can be used to bulk up meals. So if you're using mince, add a tin of lentils to the mix. If you're making a stew, add root veg, chopped mushrooms, and a tin of mixed beans,” says Caroline. 

"Make your usual chilli recipe with a couple of tins of beans and a sweet potato instead of mince and you'll make a great saving as well as feeling really full."

Buy supermarket own brands

By switching 12 big brand items for a supermarket's own-label goods, you could save nearly £15 on each shop – and more than £500 a year, according to research by The Sun newspaper. So imagine how much you'll save by ditching major brands altogether. 

This month, Heinz Baked Beans are £1.40 at Sainsbury's, while their own brand, Stamford Street Co, is a mere 27p, nearly five times less. Asda's own brand of ketchup, meanwhile, is £1 for 550g while a (smaller) bottle of Heinz ketchup is a whopping £3.40. Those are quite some savings. 

There are plenty of other ways to save money on food including reducing food waste, and using up those leftovers. We've also got an array of clever tips, tricks and food hacks created with thrifty parents in mind. 

For more dinner inspiration, we'd recommend having a browse through our best 15 minute meals and 20 minute dinner ideas - both of which are perfect for the midweek madness.

Theo Randall's homemade pasta recipe is the only base you need to rustle up a range of pasta types, including lasagne sheets, tagliatelle and farfalle.

With just three ingredients, you’d think that making pasta sounds simple enough, but it’s important not to skimp on quality. If the budget allows, go for recently-laid organic eggs with bold-coloured yolks so your pasta has a fresh taste and an attractive yellow hue.

Some chefs omit eggs and use a mix of flour and water (this is the kind of recipe you tend to find in delis and grocers because, without the egg, it is easier to preserve) but if you want to make pasta in true Italian fashion, follow Theo’s step-by-step guide.

When it comes to flour, plain will not do – Tipo '00' flour is a must. This is an extremely fine durum wheat flour that’s typically used to make pasta. Its structure works to form a dough that’s both pliable and smooth, yet durable. Some chefs will only use Tipo '00' flour, eggs and nothing else, while some use semolina flour, which results in a firmer, heartier pasta. Theo’s recipe uses both types of flour.

And while it’s not essential, it’s worth treating yourself to a pasta machine – it will make your life easier and the process quicker.

Preparation

Very little preparation is needed for this recipe, and while it caters for those with a pasta maker, if you scroll further down you’ll see that we have a section on how to make different types of pasta by hand. You will, however, need a deep saucepan in which to cook the pasta, and a clean, damp tea towel to hand – this is used throughout the recipe to prevent the pasta from drying out.

A quick tip – it’s better to let fresh pasta prove, covered, for 30 minutes at room temperature before rolling it out or putting it through a pasta maker. This proving time allows the gluten in the flour to relax, which will help the pasta maintain its shape and flexibility.

Expect to put pasta dough through the pasta maker a few times to achieve the desired thickness. Start on the widest setting, folding the pasta after each roll, and do this half a dozen times before narrowing the rollers notch by notch until you’ve achieved the desired result (don’t forget to lightly dust the pasta with flour every time it goes through the machine, to prevent sticking). The pasta should have an elasticity and silky texture to it and, if you’re rolling it thin, you should able to see the outline of your hand through it.

Watch Theo Randall make homemade fresh pasta

Ingredients

• 350g ‘00’ pasta flour
• 25g semolina flour, plus extra for dusting
• 2 whole eggs
• 4 egg yolks

Method

Step 1

Mix all the ingredients, plus 1tsp water in a food processor and blitz until well formed. You don’t need to add any seasoning or oil.

If you don’t have a food processor you can do this by hand – make a mound from the flour and create a well in the centre. Add the eggs to the well. Slowly begin to bring the flour into the centre, gradually pulling it all in.

Step 2

Once your dough has been brought together, by hand or in the food processor, check that it has the texture of Play-Doh – if it’s too dry, add a little more water.

Sprinkle semolina flour onto a clean, flat surface to prevent the dough from sticking and knead until smooth.

Step 3

Cover with a damp towel and leave to rest for 20-30 minutes.

Step 4

Divide the mixture into two, covering the ball you’re not working with. Flatten one ball of dough into a rough rectangle and slowly feed through the pasta machine on the widest setting, folding over each time. Repeat 5-6 times until the dough is smooth and elastic.

Step 5

Next, begin to work the pasta through the thinner settings, reducing notch by notch each time you feed the dough through. You don’t need to fold the pasta now, but if it gets too long, cut it in half so it’s easier to work with. After this, it will be silky and golden and you should be able to see your hand through the dough.

Step 6

Cut the dough into long rectangles. Lay on top of each other, sprinkling a little semolina flour in between each layer so they don’t stick together.

Step 7

If you’re making tagliatelle or tagliarini (the fresh version of spaghetti) – like Theo shows in the video recipe – set the pasta machine to the right cutting setting and feed each pasta layer through the machine. You can also do this by hand by laying the pasta layers flat, dusting with semolina flour, then slicing into strands.

Step 8

Cook the fresh pasta in boiling, salted water for 2-3 minutes. Serve with butter, black pepper and Parmesan, or add it to a sauce of your choice and mix it in so until the sauce emulsifies.

Theo finishes his dish with his choice of Parmesan, which can be grated before you start the recipe, along with truffle, if you like.

FAQs about making fresh pasta

How do I make pasta without a pasta machine?

If you plan of making your own pasta on a regular basis, a pasta machine is a worthwhile investment. Otherwise, just use a rolling pin and follow these steps:

1. Divide the pasta dough into 3 equal pieces – this makes the process more manageable.
2. On a lightly floured surface, roll the dough into a rectangle. The size here depends on the quantity you’re rolling but, as a guide, go for 30cm by 15cm.
3. Roll the dough to the thickness of a £1 coin and then fold in half and roll again. Repeat this several times until you have a smooth sheet to work with.
4. The thickness of the final roll will depend on what you’re planning to make. For something like pappardelle or tagliatelle, roll the sheet quite thinly – around 2mm; Italians say that you should be able to read your newspaper through it. The sheet can become quite long as you roll, so cut into small sheets if necessary.
5. Once you’ve achieved the desired thickness (in this case, 2mm or thereabouts) cut in sheets of around 20-25cm in length. You can use these for lasagne, or loosely roll them up and cut into strips – 2cm wide for pappardelle, 1cm for tagliatelle, and around 2.5 mm for linguini.

Do you have tips for making fresh pasta from scratch?

Follow these handy nuggets of advice and the pasta-making process should be stress-free.

• Place a slightly damp cloth or tea towel over pasta dough until you’re ready to work with it, or between cooking stages. Otherwise, the dough can dry out.
• Put a light dusting of flour on the work surface when working dough. Don’t overdo it though, as too much can dry out the pasta.
• When rolling the dough through a machine, don't force it. Let the machine do the work and take your time.
• Run the dough through each setting until you reach the desired thickness. Don't speed things up by going from the thickest setting to the thinnest too quickly, as this will tear the dough.
• When you make shapes, the sky is the limit. You can let your creativity run wild and experiment with different forms or follow our suggestions, below.

How should I cook fresh pasta?

When it comes to cooking, fresh pasta is a different beast to dry, packaged pasta. Commercially-made dried pasta usually takes 8-12 minutes to cook (longer if it’s wholemeal), while fresh pasta only requires around 2-4 minutes. And if you make your own pasta and dry it at home, it still won’t take as long as shop-bought dried pasta.

To cook, bring a large pan of salted water to a rolling boil. Add the pasta carefully – fresh pasta, for example, needs a gentle touch and should be added in small batches.

Depending on the type of pasta you’re using, cook for 2-4 mins if it’s fresh (until the pasta floats to the top), or according to the packet’s instructions if it’s dry.

Drain, then serve immediately. See our handy guide for more advice on how to cook pasta.

What’s the best way to store fresh pasta?

Fresh pasta dough wrapped snugly in cling film or an airtight bag, will last in the fridge for up to 3 days, and it can be frozen for up to 2 months. Dust the dough in a little flour before chilling, and allow it to come up to room temperature before rolling or shaping – this makes it much easier to work with.

You can also dry out fresh pasta dough that’s been shaped so it can be stored for longer. If you’re cutting the pasta into strips, drape each one over a pasta drying rack until dry and slightly brittle. Don’t have a pasta drying rack? You’re not the only one – drape the strips over the back of a chair, clothes horse, or on coat hangers.

If you’re making shapes, lay the shapes, not touching, on a tray lined with baking paper. Store in a warm dry place for 24 hours before placing in an airtight container and storing in a cool, dark place. Egg pasta lasts for up to 3 months; egg-free for up to 6 months.

How do I make homemade fusilli al ferretto?

This curly shape is one most of us will recognise. It’s not identical to the mass-produced fusilli you find in supermarkets, but it’s similar. The great thing about this shape is that you don't have to roll the dough in a machine, so it's a good one for beginners.

1. Take some dough and roll it into a long strip on the worktop; around the thickness pencil or a chopstick.

2. Cut into lengths of around 5cm and roll around a metal rod “ferretto” starting from the one end and rolling to the other. You can also use a kebab stick or wooden skewer.

3. Gently slide the pasta shape off the device. Repeat.

How do I make homemade orecchiette?

Orecchiette, meaning “little ears”, is possibly the cutest shape in the pasta world (with the exception of stelline, or “little stars”. These little curved discs actually have a practical use – they’re ideal for holding sauce. And you don’t need a pasta machine to make them.

1. Take the dough and roll it into a long thin sausage shape.

2. Cut bite-size pieces of the dough off the end and, using a butter knife drag the blade over the pasta which will stretch the dough.

3. Once stretched, overturn the pasta onto your thumb to create little cups, or “ears”.

How do I make homemade farfalle?

Farfalle is one of the most common pasta shapes. In the UK, we refer to farfalle as “bowties”, though the word translates as “butterflies” in Italian.

1. To get the jagged edge synonymous with farfalle you will need a fluted pasta wheel.

2. Using a pasta machine, roll the dough to 2mm, then cut it into 2cm-wide strips.

3. Next, using the fluted pasta wheel, cut each strip into 4cm rectangles.

4. To fold, pick up the rectangle and fold it in half, along the length.

5. Pinch the centre at the base and then fold the edges back in the opposite direction and pinch again. Still confused? Watch this video with Jamie Oliver’s long-time friend, Gennaro Contaldo.

How do I make homemade tortellini?

Tortellini is a stuffed, ring-shaped pasta from Bologna and Modena. Traditionally packed with a mixture of pork, egg and cheese and served in a broth, these days you’re likely to find tortellini stuffed with a variety of creative fillings and served in a broth or sauce.

1. Using a pasta machine, roll the dough to 2mm then cut it into 5cm squares. Tortellini shouldn't be too big, and the key here is not to overfill, otherwise the filling will burst out.

2. Place a small penny-sized amount of filling in the centre of each square. Pick up and form a triangle by pinching the top and bottom corners together and securing around the edges. You can use a dab of water here to help the edges stick.

3. Take the longest edge of the triangle (the edge you didn't pinch together) and work from one corner, wrap it around your index finger, pinching and securing it with the other corner. This may take a few attempts, but once you have the hang of it you’ll be flying. If you’re still not sure, here's Gennaro to shows us how again (this time on a boat with Jamie).

The best pasta making tools

If you want to make your life a little easier by investing in some equipment, or you just want to experiment with some new gadgets, we've rounded up our favourite pasta tools just for you...

Store cupboard meals are always good to have in mind, for when the fresh stuff in your fridge is running low and you'd really rather not spend any more money on groceries.

Now that food and energy bills are soaring during the cost of living crisis, these store cupboard recipes are a great way to save money on food – they're cheap to make and reduce food waste in the process. They'll last longer for leftovers and mean you don't end up with a surplus of fresh stuff that could go to waste.

"I feed our family of six for around £35  a week and I am very inventive and creative with cooking," says Vicky Saynor, a waste warrior for her local council who educates schools and communities on food waste reduction. She saves a lot of money by shopping for and cooking with, dry store ingredients. Vicky even gets a lot of her store cupboard foods by seeking out 'yellow sticker' reductions. "For tinned tomatoes and pasta, rice and noodles, damaged packaging means the items can be heavily discounted – last week I bought tinned veg for 2p per can." She also makes meals go a lot further with her kitchen cupboard ingredients. "Any leftovers get used in packed lunches the next day, or I bulk them out with cans of chickpeas and lentils, and make another meal from them."

These money-saving store cupboard meal ideas are all based on cheap ingredients you will find in your kitchen cupboards. Think kidney beans, chopped tomatoes, pasta, dried herbs, tinned veg, and more. From bean burgers to tuna linguine, there are so many delicious, healthy, and filling dinners you can make from your store cupboard, and most of these recipes only have a short list of ingredients, so are easy to make too.

Money-saving store cupboard meals

1. Tuna and brown rice salad 

Serves: 1 |  Total time: 10 mins

Store cupboard ingredients:

• Cooked brown basmati rice
• Red kidney beans
• Canned sweetcorn
• Bottled or canned peppers
• Tuna steak in brine

A salad is always a good choice for a summer lunch or a light dinner and you don't need a fridge full of fresh stuff to make one, either. With this tuna and brown rice salad, you'll get all the vitamins you need from the tinned sweetcorn and bottled peppers, while the tuna steaks provide a healthy dose of omega-3 and protein. It's also low-calorie.

Get the recipe: Tuna and brown rice salad

2. Moroccan chickpea cakes

Serves: Makes 16 |  Total time: 1 hour

Store cupboard ingredients:

• Canned chickpeas
• Ground cumin
• Paprika
• Polenta

These Moroccan chickpea cakes are a really inventive way to use that can of chickpeas that have been lurking in the back of the cupboard for months. Using only stored cupboard ingredients (just swap out the fresh herbs for dried ones if you don't have any) and a couple of frozen vegetables from the freezer, they're delicious with a couscous salad, which can also be made from dry store ingredients. 

If you're wondering 'how long does canned food last?' the answer is indefinitely. As long as the can isn't damaged in any way, e.g. bulges, leakages or rust, they can remain good to eat for several years. Once opened, just pop in fridge in an air-tight container and consume within three-five days.

If you have some yogurt, garlic, and cucumber in the house, you could also knock up quick tzatziki to serve with the cakes.

Get the recipe: Moroccan chickpea cakes

3. Lentil and chickpea soup

Serves: 4 |  Total time: 35 mins

Store cupboard ingredients:

• Chickpeas
• Lentils
• Stock cubes
• Cumin
• Chilli powder
• Turmeric
• Paprika

Made from just store cupboard ingredients, this soup is packed with protein from the legumes, and is super hearty, comforting, and will keep you fuller for longer, so you won't be tempted to snack between meals. It's also totally plant-based so perfect whether you're vegan or just want to reduce your meat intake. Serve with Turkish flatbreads or a big chunk of French bread for mopping up purposes.

Get the recipe: Lentil and chickpea soup

4. Sweetcorn fritters

Serves: Makes 8-10 |  Total time: 20 mins

Store cupboard ingredients:

• Plain flour
• Baking powder
• Canned sweetcorn

These fritters are made with cupboard-found ingredients, including canned sweetcorn, and make a great lunch or a starter, especially for an Asian-style dinner. They're fabulous served with a tomato and onion salad and a dipping sauce – most of us have a bottle of sweet chilli sauce or a bottle of Sriracha lurking in the cupboard, that will accompany them very nicely indeed.

Get the recipe: Sweetcorn fritters

5. Spicy baked chickpeas

Serves: 8 |  Total time: 45 mins

Store cupboard ingredients:

• Canned chickpeas
• Cayenne pepper
• Garlic powder
• Cumin

Step away from the crisp cupboard, because this fantastically spicy and healthy snack is super easy to make and a great protein hit. Just dry out the canned chickpeas, drizzle them in olive oil, coat them in salt and spices and bake. Perfect for summer garden parties, or just for grazing while watching the telly. And an ideal accompaniment to a cold beer or a large gin and tonic, if you ask us.

Get the recipe: Spicy baked chickpeas

6. Spicy mixed bean tortillas

Serves: 4 |  Total time: 35 mins

Store cupboard ingredients:

• Tortilla wraps
• Canned chopped tomatoes
• Kidney beans
• Canned mixed beans in a mild chilli sauce

Kinda like quick veggie chilli, but served in a wrap and with added cheese, these spicy mixed bean tortillas are easy to make and even easier to eat. They're a hit with kids too and pack a proper protein punch. If you're out of fresh carrots or onions, it's perfectly acceptable to use tinned or frozen varieties.  Definitely a comforting one, and ideal for a midweek dinner.

Get the recipe: Spicy mixed bean tortillas

7. Deliciously Ella's three-bean stew

Serves: 6 |  Total time: 50 mins

Store cupboard ingredients:

• Canned chopped tomatoes
• 4 tablespoons tomato purée
• Canned butter beans
• Black beans
• Canned cannellini beans

For a quick lunch or light dinner, try this stew from the healthy recipe guru. This dish uses canned tomatoes and butter beans, black beans, and cannellini beans to create a nutritious and filling meal that has also earned its vegan stripes. It's also one worth batch cooking so that you can freeze portions for another day. Use canned veggies if you're all out of fresh, and serve on a bed of rice (brown, if you're feeling particularly virtuous). Ella recommends serving with mango salsa, or you could try to use Greek yogurt or sour cream if you have any in the fridge.

Get the recipe: Deliciously Ella's three bean stew

8. Quorn sausage bake

Serves: 4 |  Total time: 40 mins

Store cupboard ingredients:

• Dried spaghetti
• Canned chopped tomatoes
• Dried mixed herbs
• Smoked paprika
• Tomato ketchup
• Vegetable stock cube

A store cupboard triumph, this delicious twist on the traditional meaty sausage bake dish has full vegetarian credentials and is low fat, thanks to the Quorn sausages (straight from the freezer). You will need dried spaghetti (though other pasta shapes are available and could even work better), chopped tomatoes, vegetable stock, herbs, and cooking spray. Hearty, tasty, and ideal for an easy midweek family dinner, especially if you're trying to cut back on meat.

Get the recipe: Quorn sausage bake

9. Smoky beans on toast 

Serves: 3 | Total time: 15 mins

Store cupboard ingredients:

• Canned baked beans
• Brown sugar
• English mustard
• Smoked paprika
• Ground cumin
• Chilli powder

Who doesn't love that iconic British dinner of beans on toast? But, much as we adore the humble baked bean, there are times when it pays to pimp it up into something a little more special. Here, served on toasted sourdough, we give you beans made smoky with the addition of some flavoursome store cupboard staples like mustard and paprika. The bacon gives a delicious salty twist (though it could be ditched or swapped out for some grated cheddar if you're not a pork eater). A smashing brunch, lunch, or TV dinner dish.

Get the recipe: Smoky beans with bacon on toast

10. Tuna, lemon and chilli linguine

Serves: 4 |  Total time: 15 mins

Store cupboard ingredients:

• Dried linguine
• Canned crab meat or tuna in brine

This linguine is traditionally made with crab, but, if you don't have any in the cupboard, it can easily be swapped out for tuna in a versatile recipe like this one. Using a sprinkle of chilli (flakes, if you don't have fresh) and the zest and juice of a lemon, it's a simple, speedy, refreshing meal with tastes of the summer that'll give you a spring in your step and have you dreaming of holidays on the Amalfi coast.

Get the recipe: Tuna, lemon and chilli linguine

11. Bean burgers 

Serves: 4 |  Total time: 30 mins

Store cupboard ingredients:

• Cannellini beans
• Can of butter beans
• Red kidney beans

A store cupboard staple recipe if ever there was one, you can use any combo of tinned beans, and even chuck in some lentils too if it takes your fancy. These burgers are meat-free and vegan friendly and cost a fraction of their beef counterparts. If you like your veggie burger with a bit of spice, we can highly recommend stirring a spoonful of harissa paste into the mix. Failing that, add some chilli sauce to the top after cooking, or some sliced jalapenos from that jar at the back of the fridge. Hopefully, you've got some baps in the freezer but they're also perfectly acceptable without.

Get the recipe: Bean burgers

12. Homemade pot noodle

Serves: 1 |  Total time: 20 mins

Store cupboard ingredients:

• Canned sweet corn
• Chicken stock cube or stock pot
• Dried fine egg noodles
• Soy sauce

A pot noodle is a retro classic that gives us that warm nostalgic glow of youth. It's also totally devoid of nutritional content and riddled with additives – but not if you make your own version. Using instant noodles and canned or frozen vegetables, with stock and soy sauce for flavour, simple comfort food makes a refreshing change from that cheese sarnie when you want to grab something swift during a working lunch.

Get the recipe: Homemade pot noodle

13. Tuna pasta bake

Serves: 1 |  Total time: 30 mins

Store cupboard ingredients:

• Canned sweet corn
• Chopped tomatoes
• Tomato purée
• Dried penne pasta
• Canned tuna fish in sunflower oil
• Ready salted crisps

Tuna is a great store cupboard essential as it's packed with protein and omega-3. This is a classic family recipe and it contains mostly tinned foods like sweetcorn and cupboard-stocked ingredients like pasta. There's even the addition of a smashed-up packet of crisps to create a crunchy topping in a rather in-genius twist. A proper crowd-pleaser that'll warm the cockles when you're tired and emotional, or want some comfort food on a dreary, drizzly day.

Get the recipe: Tuna pasta bake

14. Jambalaya

Serves: 1 |  Total time: 35 mins

Store cupboard ingredients:

• Long grain rice
• Canned tomatoes with chillies and peppers

With only six ingredients, this homemade rice recipe, all the way from New Orleans in America's deep south, is one to whip up in a flash. You can always swap the chorizo for sausages, or use frozen prawns and other seafood instead – there are no rules. A great one to batch cook, and it will get tastier the next day as the flavours deepen, so makes a cracking quick lunch.

Get the recipe: Jambalaya

15. Macaroni cheese with broccoli

Serves: 4 |  Total time: 40 mins

Store cupboard ingredients:

• Macaroni
• Canned sweet corn
• Plain flour

Using pasta from the cupboard, cheese (that you can freeze if you want it to last longer), and frozen broccoli, it's easy to make this comfort food classic, universally beloved by kids (and most grown-ups too, to be fair). Swap the broccoli for frozen sweetcorn or peas to up your vitamin quota if that's what you have in, or cauliflower will work nicely too.

Get the recipe: Macaroni cheese with broccoli

16. Crushed potatoes with tuna

Serves: 4 |  Total time: 15 mins

Store cupboard ingredients:

• Canned tuna in spring water
• Sweetcorn

A good one if you've got some potatoes to use up is this simple lunch inspired by the joys of a Nicoise salad, but with fewer ingredients. Another great use for the humble tin of tuna, paired with some store cupboard olives, a drizzle of oil, and topped with a hard-boiled egg for an extra protein hit, it hits the spot on flavour and costs a mere 59p per serving. Take it to work to save on pricey sarnies.

Get the recipe: Crushed potatoes with tuna

17.  Salmon fishcakes

Serves: 4 |  Total time: 15 mins

Store cupboard ingredients:

• Canned salmon
• Jarred small capers
• Tabasco

If you've got any leftover potatoes about the place, this is a great one that, if you have any salmon in the freezer, is a super tasty supper dish (and you could always use tinned salmon instead). Jarred capers and a splash of Tabasco sauce bring the flavour, and it's an excellent use for stale bread – blitz it up into breadcrumbs for the crispy outside. Steam up some frozen spinach or serves with garden peas from the freezer, and a dollop of mayo or sweet chilli sauce.

Get the recipe: Salmon fishcakes

18. Homemade Hobnobs 

Serves: 8 |  Total time: 20 mins

Store cupboard ingredients:

• Porridge oats
• Plain flour
• Wholemeal flour
• Caster sugar, golden
• Golden syrup
• Bicarbonate of soda

You'll need some butter for these delicious cookies, but all the other ingredients come straight from your store cupboard, and it's the ideal recipe if you've got lots of porridge oats lying around. However much you love the crunch of McVities Hobnobs, you know that your own homemade versions are going to be superior, especially when all squidgy and warm from the oven. Essential with a big mug of builder's tea and a sit-down.

Get the recipe: Homemade HobNobs 

19. Chocolate biscuit cake 

Serves: 16 |  Total time: 10 mins

Store cupboard ingredients:

• Caster sugar
• Cocoa powder
• Golden syrup
• Digestive biscuits
• Walnuts
• Raisins
• Vanilla extract

Although there may seem to be rather a lot of ingredients in this chocolate biscuit cake, they can (almost) all be found in your store cupboard – you'll just need some butter and a drop of milk. And other than melting together a few of the ingredients, there's no cooking involved, which is always music to the ears of those of us who are a little challenged in the baking department. It's also a marvelous one to do with kids – and a bit more exciting than a Rice Krispie cake, at that.

Get the recipe: Chocolate biscuit cake

20. Bread pudding bites

Serves: 6 |  Total time: 2 hours 15 mins

Store cupboard ingredients:

• Mixed sultanas
• Glace cherries
• Dried apricots
• Mixed peel
• Shredded suet
• Demerara sugar
• Mixed spice

Normally served in a bowl with custard or ice cream, or serve simply as you would cake. Use any stale bread you have around, plus sugar and dried fruit from the cupboard. This is ideal if you've got a surplus of baking cupboard ingredients that didn't get used in your Christmas cake/pudding. Top tip – you can also use condensed or coconut milk if you don't have fresh milk. Another top tip – if you don't have any eggs or are vegan, you can substitute them with olive oil  (use 50ml of oil in place of each egg). You're welcome.

Get the recipe: Bread pudding bites

21. Mary Berry's flapjacks

Serves: 24 | Total time: 40 mins

Store cupboard ingredients:

•  Golden syrup
• Muscovado sugar
• Rolled oats

This recipe from a baking icon is so simple. There are only four ingredients, so even a baking rookie could handle making these soft, chewy flapjacks. If you want to jazz them up, throwing in some raisins or a sprinkling of desiccated coconut works a treat. They'll keep in an airtight container at room temperature for up to two weeks. Mary stores hers with a slice of bread to stop them from drying out. And what Mary does, we do.

Get the recipe: Mary Berry’s delicious flapjacks

22. Jamie Oliver's five-ingredient chocolate orange shortbread

Serves: 24 |  Total time: 40 mins

Store cupboard ingredients:

• Plain flour
• Golden caster sugar
• Dark chocolate

It might have a mere five ingredients, but, oh, it feels fancy. Jamie's shortbread is simple and delicious for high tea (yes, we are that posh). You will need to buy a bar of dark chocolate and orange. The zest is to sprinkle over the shortbread, making it a cut above your average shortbread.

Get the recipe: Jamie Oliver's 5 ingredient chocolate orange shortbread

Related features:

• Canned tuna recipes
• Best canned chickpea recipes
• Canned tomato recipes 

You can find other great recipes on our site, using the recipe finder.

Video of the week

From bulk buys to simple, easy recipes here are our top tips when it comes to budget baking and making cakes at a low cost.

Home baking can save you money during the cost of living crisis. With grocery prices rising frighteningly quickly – treats like cakes and biscuits can be one of the first things to go. According to figures by the British Retail Consortium, food inflation is at its highest rate since April 2012, and costs were hiked up by 4.3% in just one month in May.

While the basics like flour and sugar have been long considered relatively cheap ingredients, even they have been affected by recent events. Russia was the biggest producer of wheat in the world and Ukraine one of Europe’s largest, which, due to the war, has driven up the cost of flour (and, of course, bread and other baked goods as a result). Rising energy costs and supply chain disruption have seen a hike in the price of sugar and, as if that wasn’t enough, eggs are up by 44% for a different reason again – an outbreak of avian flu.

But whether it’s creating bake sale cakes or just knocking up some biscuits for your kids, it is still possible to save money on food like home bakes, with our savvy tips and hacks. “Baking can seem like a really expensive hobby, with lots of gadgets and equipment (especially now the cost of ingredients is so high), but there are many affordable ways to get baking and you really don't need much to get started,” says biscuit maker Emily Garland from Maid of Gingerbread. “The reward of having baked something yourself is really worth it.”

Budget baking tips

1. Weigh ingredients accurately

Baking is a science, it’s not a chuck-it-all-in-and-hope-for-the-best activity.  So making sure you weigh your ingredients accurately and following a good recipe to the letter will not just help you reduce waste on the stuff you put in the mixing bowl, it will help you make a perfect bake rather than one with a soggy bottom or a burnt top.

2. Improvise on equipment

There’s really no need to fork out for spendy gadgets to perfect your bakes, you’ll have plenty of things knocking around the house that can be used to make baking easy. 

Don't have a rolling pin? Use a bottle of wine instead. Don't have a piping bag for decorating a cake? Use a sandwich bag and cut a hole in the corner. Don't have a whisk? Use two forks back to back. 

“You don't really need any fancy equipment to get a great finish on a cake or other bakes. You can use a bottle as a rolling pin if you're making biscuits or, most of the time, you can just roll the dough into small balls and press them down with a fork instead,” says Emily.  

The most versatile thing you can invest in, suggests Emily, is a roll of baking parchment. “You can use it to line tins and trays (to save using butter) as well as make your own piping bags – there are many tutorials online.”

3. Buy in bulk

Buying your dry ingredients, like flour, sugar, and dried fruits, in larger quantities is an easy way of saving money as they can be stored for months. A good example is Billington’s Caster Sugar which costs £3.20 per kilo at Sainsbury’s if you buy a 250g bag, whereas it is only £2.20 per kilo if you buy the full kilo.

Nuts are another one to watch out for. “Nuts can be prohibitively expensive, but make sure you check all the different World Food sections of the supermarket as you'll often find bigger, cheaper bags there,” suggests Emily. “Also, if your recipe calls for ground nuts and you own a blender, coffee grinder, or food processor, then always keep an eye out for whole or flaked versions in case they're cheaper, and grind them at home.”

And when it comes to flour, you don’t even need to buy different varieties, thanks to this handy hint from Emily. ”If you're going to be doing more than a couple of bakes this year, you don't need to buy a separate bag of self-raising flour. Instead, go for a big bag of cheap plain flour (as that's the most versatile option) then get a little pot of bicarb and baking powder and make your own self-raising whenever a recipe calls for it - just make sure you measure the powders accurately and sieve it really well before using.”

4. Keep your recipes simple

The trick to making sure you don't spend heaps of money on baking is to keep your recipes simple – if your recipe calls for matcha powder or goji berries, well, that’s going to drive the price of your bake right up. Choose classic recipes like Victoria sponge or a simple chocolate cake recipe that have basic ingredients you can use over and over again, and save your cupboards overflowing with random packets of things you’ve used once and will be chucked away past their sell-by date. 

“For simple sponge cake recipes, cheap margarine works just as well as butter - and it's even easier to use because you don't need to wait for it to soften before you can get baking,” says Emily, who also raves about oats. “Oats are a great way to make delicious bakes without forking out for expensive ingredients. Flapjacks are especially versatile and you can also add oats to the flour for things like crumble toppings to make it go a bit further. And while we're on the subject, tinned fruit works really well as a crumble filling. It's one of my go-to desserts.”

Also, check your cupboard before you shop and recipe-plan – whether it's half a bag of brown sugar or a pot of sugar strands lurking in the corner unloved,  you know what you've got in already and can work your bakes around them. “Do a cupboard audit before you go shopping for ingredients. If you think you have something that might work instead of one of the ingredients, just do a quick google to see if it's a good substitute,” says Emily.

5. Use your freezer

You might be surprised to learn you can freeze your bakes to help them last longer and provide another treat for another time. “Just avoid storing them in the freezer for too long as they are quite susceptible to freezer burn,” says freezing expert Kate Hall from The Full Freezer. “If you’re concerned about this, then you may wish to wrap your bakes individually in cling film or heavy-duty foil but, if you know you'll be eating them fairly soon, just pop them on a lined tray to freeze individually, before moving them to a freezer bag. Just be sure to squeeze out as much air as possible before sealing.”

Kate suggests portioning up to help with defrosting. “If you’re freezing baps, bagels or rolls, you may wish to cut them in half before freezing as this helps them to defrost much faster when you want them. Also, be sure to slice up cakes so that you can just thaw out what you need.”

And when it comes to thawing, there are ways to do it for the freshest tasting outcomes. “To eat your frozen baked goods, it's best to thaw in short bursts on low in the microwave, or in the oven. You can defrost at room temperature, but it's best to keep your bakes wrapped as they can turn stale very quickly if left uncovered. If this happens, consider using them as breadcrumbs, in a sweet or savoury dish, rather than letting them go to waste,” says Kate.

You can freeze elements of your bakes if you have leftovers too, so that buttercream left in the bottom of your piping bag will save time on your next baking session. It’s a good idea to label everything – otherwise you might mistake your buttercream for, say, white sauce, which wouldn’t be the best of news for your resulting lasagne… 

6. Go for supermarket own brands

They are just as good quality for the most part (and are often produced in the same places as the big name brands), and will always save you pounds. A 500g bag of McDougalls plain flour is £1.15 in Sainsbury’s, while an own-brand bag is just 40p – almost two-thirds cheaper. 

Make sure you compare prices, though, and don’t assume as there are exceptions to every rule – we discovered that a 500g bag of sultanas from Grower’s Harvest at Tesco is just 99p, while their own brand is nearly double at £1.80.  

7. Mix and match

“Dried fruit and nuts are easily swapped for different types,” says Emily. “If it's a forgiving recipe you can often mix different types of syrup, honey, or sugar together – this can be a really handy way of using up the last bit of things you might have at the back of the cupboard. 

And sometimes a nod to vegan baking – even if you’re not a plant-based diet devotee – can save you cash. “If you're making meringues or royal icing, tins of chickpeas can be found really cheaply in most supermarkets and the drained water (called aquafaba) works just as well as egg white in these types of bakes. Plus you then have a whole tin of chickpeas to cook something with!”

8. Use up your fresh ingredients

“Baking can be a fantastic way to use up leftovers. In lockdown, we all saw how old bananas can be transformed into delicious banana bread, but if you have any fruit that's past its best it can almost certainly be used in a cake: just discard any pieces that are totally past it, then chop the rest into cubes and fold into a simple sponge cake mixture for a flavoured cake, or put it in a pan on low heat with a spoon of sugar and use it in a crumble,” says Emily. “Carrots and other root vegetables make amazing cake ingredients – courgette and beetroot cake in particular.”

And then there’s the classic bread and butter pudding. “One of my favourite desserts, it's the perfect way to transform stale bread into a stunning bake. You can also use any stale pastries and/or leftover dried fruit and nuts.”

Emily also suggests making use of your local community – one of the positives that came out of the pandemic. “Lots of neighborhoods still have active WhatsApp groups from lockdown, so make use of that if you're in one. It's always worth doing a shout-out to see if someone nearby has some eggs that need using up, for example –  turning up with a freshly baked cake afterward is a sure-fire way to keep your neighbors happy! There are also some great apps and websites these days focused on lowering food waste. Keep an eye out for bakeries and greengrocers getting rid of excess food, then use some of the tips above to turn them into amazing bakes.”

9. Join forces for bake sales

If you’re baking for a community event like a bake sale, street party, or school fair, why not make the actual production of goods a communal event? Volunteer your kitchen (if you’re feeling brave) and invite people over, with everyone bringing something on the list of ingredients to cut down on costs, and make in bigger quantities, which will also save cash. 

Just remember to tell people to bring their rubber gloves and be willing to get stuck into the big clean-up.

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Food hacks - to save you money

Money-saving freezer meals

Cheap family meals - under £1 a head

We've rounded up the best freezer meals that are not only perfect for cooking in bulk but will save you money too. 

Now that we’re in the grip of a cost-of-living crisis, your freezer is most definitely your friend. According to research by YouGov, over a third of us have unused food worth over £75 sitting in our freezers, and only 18% of us cook freezer meals up to three times a week. Plus, nearly half of us admit to forgetting to use the food stored in our freezers. Alas, we’re all missing a trick, because making the most of your freezer after batch cooking your favourite cheap family meals will save you precious money and time. And for those wondering are frozen food healthy, freezer meals can be equally as nutritious as those cooked fresh, when done right.

“If you find you're too busy or tired to cook in the evenings, batch cooking is a fantastic way to enjoy a home-cooked meal with minimal fuss, and save yourself some money too,” says Kate Hall from The Full Freezer, who works with individuals, groups, corporations, and brands to cut food waste in homes and workplaces. 

“It doesn't require you to spend all day in the kitchen either; simply double up your ingredients when you're cooking, so that you can eat half and freeze half. By doing this, you can get better value for money by buying your ingredients in bulk, and you can ensure that none of them go to waste. If you do have random ingredients leftover these can usually be frozen too.”

Freezer meals to batch cook

1. Chilli con carne

Serves: 4 | Total time: 1 hr 40 mins | Freeze for: 6 months 

Possibly the most popular of all freezer meals to batch cook, you can't beat a large bowl of spicy, warming chilli con carne. Packed with kidney beans, a chilli-based sauce, and flavour galore, chilli is a great dish to bulk prep. 

It’s also pleasingly versatile and can be served with homemade potato wedges, rice, jacket potatoes, stuffed in tacos or tortillas, or with a hunk of French bread or pitta to dip in (and a big blob of guac and sour cream on the top because it would be rude not to).

How to freeze: Just cook the chilli as normal, allow it to cool, then pop it into a large Tupperware box or smaller portion sizes and freeze.

How to defrost: When you're planning on having it for dinner, take it out of the freezer the night before or early in the morning and defrost in the fridge. Reheat in the microwave or in the oven on low heat. Serve with ready-made wraps or tortilla chips for a Mexican-style feast.

Get the recipe: Chilli con carne

2. Chicken casserole

Serves: 6 | Total time: 1 hr 15 mins (or 4-6 hrs in a slow cooker) | Freeze for: 6 months 

Using joints from a whole chicken, this is a meal that keeps on giving, so perfect for seconds from the freezer. The dream comfort food, the sauce has double cream in it, tons of fresh herbs, as well as bacon and mushrooms, carrots, and celery for your veggie quota. Serve with roast or mashed pots or rice, and a side of greens. 

How to freeze: Store in a large Tupperware box or in portion sizes – you can measure this out by using a bowl you would usually eat dinner out of.

How to defrost: Some of the larger portions of chicken will take a good while to thaw, so make sure you take it out of the freezer the day before and put it in the fridge.

Get the recipe: Chicken casserole

3. Hairy Biker's beef curry

Serves: 4 | Total time: 1 hr 40 mins | Freeze for: 6 months 

This is a proper nostalgic curry that puts us in mind of the old-school curries we had when we were kids. Our favourite hirsute chaps take a good bit of braising steak and cook it slowly in a spice mix until it’s super tender. 

Serve with rice, and it’s also great accompanied by another curry, like tasty dahl or a cauliflower curry. It’s simple too, and taking it out of the freezer will save you from reaching for the Friday night takeout menu when you can’t be faffed to cook after a long week. 

How to freeze: Once you've made your curry, pop it into a Tupperware box or separate it into portions and leave it to cool at room temperature before storing it in the freezer.

How to defrost: To defrost, leave in the fridge overnight and then reheat in the microwave, stirring every minute or so to make sure your meat is heating up the whole way through. Serve when it's piping hot. Note, for other curries, such as those with a cream-based sauce, it may separate a little, but a quick stir should bring it back together.

Get the recipe: Hairy Biker’s beef curry

4. Shepherd's pie

Serves: 4 | Total time: 1 hr 10 mins | Freeze for: 6 months 

A comforting classic for good reason, a Shepherd’s Pie is pretty unbeatable as food hugs go. The mince is kept nice and moist by the sauce and the mash retains its texture once reheated, so it’s an ideal one for a batch cook. 

Serve with a big pile of spinach (always a good friend of lamb dishes) or some steamed green beans. Add roots like sweet potato, parsnips, or carrots to the mash if you want an extra hit of veggies, or just make a completely vegetable Shepherd's pie.

How to freeze: You can freeze a shepherd's pie (or a cottage pie recipe) whole by allowing it to cool and covering it with tin foil before putting it in the freezer. If making specifically for the freezer, you can store the sections individually – that way you can use parts of the mince and mash for other dishes and it takes up less space.

How to defrost: If frozen whole or in portions, allow to defrost in the fridge throughout the day and reheat in the microwave or oven until piping hot. If you stored it in individual sections, warm the mash and mince separately in the microwave, add a little extra butter to the mash, and assemble your pie. Grate some cheese on top and pop under the grill for 5 mins for a crisp finish.

Get the recipe:  Shepherd’s Pie

5. Creamy carrot and parsnip soup

Serves: 4 | Total time: 40 mins | Freeze for: 6 months 

Soup is the perfect thing to make in bulk and freeze for a rainy day lunch (plus it isn’t just for winter – there are summer soups galore out there to try). This soup is just the ticket to using up the leftover veggies from your Sunday roast, and we do rather love the addition of ginger and orange zest to pep this dish up a treat. Serve with a large chunk of crusty bread. 

How to freeze: It's important to store your soup in separate portions as, once you've defrosted it, it cannot be frozen again. Store your portioned soup in individual airtight freezer bags or in small Tupperware boxes. Make sure you label each portion with the type of soup and the date it was made.

How to defrost: Leave your soup in the fridge overnight and stir every now and then to make sure it's defrosting thoroughly, then reheat in the microwave or on the hob. 

Cream-based soups tend to separate once frozen so it's best not to use the microwave to heat them up. If you’re short on time, non-cream-based soups can be defrosted in the microwave.

Get the recipe: Creamy carrot and parsnip soup

6. Mary Berry’s butternut squash lasagne

Serves: 6 | Total time: 1 hr 15 mins | Freeze for: 6 months 

You may be a classic lasagne person, but regardless, you’ll love this veggie twist, especially as it’s all the work of cooking’s grand dame. Lasagne can be a time-consuming affair to put together so all the more reason to have a big kitchen session and freeze the rest for another day when it will feel like a special treat of a dinner with none of the graft. 

This dish helps on your five-a-day mission too, as it also includes red peppers, mushrooms, and spinach. Serving with a light salad of watercress or rocket will work as a treat.

How to freeze: Cook the lasagne before freezing and leave to cool for about an hour on the kitchen side – preferably covered in a kitchen towel. Once completely cooled, pop into the freezer. 

If you're going to freeze your lasagne in the dish that you cook it in, make sure the dish is freezer and oven safe. Otherwise, portion your lasagne and freeze it in individual freezer bags or Tupperware boxes.

How to defrost: Defrost overnight in the fridge and reheat in the oven on low heat until piping hot. Cover in tin foil to keep the lasagne moist. If reheating in portions, the microwave is the best option, though you might want to stick it under the grill briefly to crisp up the top.

Get the recipe: Mary Berry’s butternut squash lasagne

7. Spaghetti Bolognese

Serves: 4 | Total time: 50 mins | Freeze for: 6 months 

An icon of the British dinner table, it always pays to have a stash of this classic pasta sauce tucked away in the freezer, then all you have to do is boil some spaghetti and grate the Parmesan and there’s dinner done. 

It's simple, full of flavour, and super versatile –  you can add spices and kidney beans to turn it into a chilli, serve with a warm jacket potato and salad for lunch, or top with mash and cheese for a family-sized pie. There’s always the option of a veggie Bolognese too.

How to freeze: Once cooked, leave to cool in a Tupperware box or portioned in ziplock freezer bags.

How to defrost: Leave in the fridge to defrost during the day so when it's dinner time all you have to do is cook some spaghetti and reheat the Bolognese mix in the microwave - simple!

Get the recipe: Spaghetti Bolognese

8. Tuna pasta bake

Serves: 4 | Total time: 30 mins | Freeze for: 6 months 

A midweek dinner staple, a tuna pasta bake is a good, thrifty store cupboard recipe, which is even more wallet-friendly if you batch cook and freeze it. This one has sweetcorn, mushrooms, and chopped tomatoes for your veggie content, and includes ready-salted crisps in the topping. 

You can always posh it up by swapping the tinned tuna for fresh and adding some black olives. A chopped red chilli for kicks is a good addition too.

How to freeze: Once you've cooked your pasta bake, leave to cool, and then freeze whole or slice into portions in separate Tupperware boxes or ziplock bags.

How to defrost: The day you want to eat it, take the slices out of the freezer early in the morning and leave them in the fridge or on the kitchen side (away from heat or sunlight) and let it defrost thoroughly before reheating. 

Microwave your portions until piping hot. Top with some more cheese if you wish and finish under the grill for a crisp topping.

Get the recipe: Tuna pasta bake

9. Melting middle lamb burgers

Serves: 2 | Total time: 20 mins | Freeze for: 6 months 

Bringing us summer holiday vibes, these lamb burgers (you can easily swap for beef if you prefer) with an oozy, cheesy center, are a Godsend in the freezer when it comes to prepping for a BBQ or just for an easy dinner, perfect served with a side of watercress and a tzatziki potato salad. 

How to freeze: Burgers are one of the best things to freeze because you only have to use what you need. Separate the patties in sandwich bags or in cling-film and place into the freezer.

How to defrost: When you want to cook one of your burgers, simply take it out of the freezer and let it defrost in the fridge.

Get the recipe: Melting middle lamb burgers 

10. Chicken pot pie

Serves: 4 | Total time: 40 mins | Freeze for: 6 months 

All kinds of pies are perfect for making and freezing for dinner during the mid-week rush– and this classic chicken pot pie is a great choice, with it being individually portioned and thus a dream to freeze. 

The canny ingredient is a tin of condensed mushroom soup which makes for an easy sauce, and the tarragon and mustard add a punch of flavour. Serve with kale, broccoli, or green beans – and a spot of mash if you’re feeling particularly ravenous. 

How to freeze: Pies come in all shapes and sizes but they can be frozen in the same way. Make sure you cook your pie in an oven/freezer-safe dish before you begin so you don't have to remove the pie from its dish when storing it in the freezer. Allow the pie to cool before freezing and cover with tin foil. T

hese pies are already portions but, if you were to make one big pie, we'd recommend freezing it whole so it keeps its flavour and texture when you defrost and reheat it.

How to defrost: Leave the frozen pie in the fridge overnight to defrost and reheat in the oven. It's best to avoid using the microwave to re-heat or defrost your pie as it may affect the quality of the pastry – no one wants a soggy bottom, or a soggy top, come to that.

Get the recipe: Chicken pot pie

11. Mediterranean stuffed peppers

Serves: 4 | Total time: 1 hr | Freeze for: 6 months 

A great one to have up your sleeve for a midweek freezer meal is stuffed peppers – and, you might not think it, but they can be batch cooked and frozen. Packed with rice, courgettes, and pine nuts, they’re the perfect sides for BBQs or make a pleasingly healthy lunch, and are so simple to make in bulk. 

How to freeze: If you're stuffing your pepper with rice (a classic filling choice) make sure your rice is completely cooled before stuffing and freezing. Stuff your peppers with your filling of choice and freeze in a ziplock bag or all together on a large baking tray covered in clingfilm.

How to defrost: Leave your peppers in the fridge overnight or on the kitchen side covered in a kitchen roll. If you've stuffed your peppers with rice, it is best to defrost them in the fridge. Cook the peppers in the oven until soft.

Get the recipe: Mediterranean stuffed peppers

12. Healthy pizza

Serves: 2 | Total time: 25 mins | Freeze for: 6 months 

You probably wouldn't think about bulk cooking pizza but it's actually a rather marvelous idea. Instead of buying ready-made pizzas and freezing them, make your own healthier versions and freeze those instead. 

Prepping your own tomato sauce cuts the sugar content drastically, and using wholemeal pizza bases adds fiber. You can also make your own pizza dough from scratch and freeze that.

How to freeze: You can buy ready-made bases from most supermarkets. Just add your chosen toppings and assemble your pizza. Bake in the oven like normal and, once cooled, wrap in clingfilm and freeze stacked neatly on your freezer shelves. 

We'd recommend cutting your pizza into slices before freezing – this will mean your pizza will be quicker to reheat and will take up less room in the freezer.

How to defrost: Leave in the fridge overnight or during the day to defrost. Re-heat in the oven. You can also sprinkle with some more cheese if you would like to freshen it up (because who wouldn’t?).

Get the recipe: Healthy pizza 

13. Bread and butter pudding

Serves: 6 | Total time: 45 mins | Freeze for: 6 months 

If you've got a stale loaf sitting in the bread bin, rustle up a tasty bread and butter pudding to avoid food waste and, if you don’t want to use it straight away, no bother – freeze it, and then it’ll save you a job on dessert prep the next time you have a big Sunday lunch. Win-win all round. 

Traditionally winter fayre, it can be summer-fied with some ice cream in place of custard, and you can also make a chocolate bread and butter pudding, should the fancy take you.

How to freeze: Make your bread and butter pudding according to the recipe and freeze. It can be frozen baked or unbaked, this is entirely up to you. 

If you want to freeze the whole thing, make sure the dish you cook it in is oven and freezer safe. Buy large ziplock or vacuum pack bags when freezing in bulk – this will save you from having to portion your bulk foods.

How to defrost: If it's frozen from being baked, it won't take as long to cook after it's been defrosted. Place your bread and butter pudding into the fridge to defrost – this could take somewhere between 8-12 hrs if you've frozen your pudding in a large dish. Warm up (if already baked) or cook (if unbaked) in the oven until piping hot.

Get the recipe: Bread and butter pudding

14. Gooseberry crumble

Serves: 4 | Total time: 45 mins | Freeze for: 6 months 

A stalwart of British dessert recipes, a crumble is a most excellent choice for baking in bulk and popping in the freezer, so that you have a speedy pudding on hand for another day. 

Gooseberries are a brilliant summer choice for your crumble fruit when they are in season (and they are much underused and under-rated). This recipe from TV chef Phil Vickery puts them to perfect use, served with a lovely dollop of clotted cream. 

How to freeze: We’d freeze the whole thing or make it in individual baking dishes (that are oven and freezer safe). Cook it first and cool beforehand.

How to defrost: Defrost it in the fridge all day first and then warm up in the oven. Avoid the microwave because no one wants a soggy crumble topping.

Get the recipe: Gooseberry crumble

Top tips for batch cooking freezer meals

What's the best way to freeze bulk meals?

When it comes to freezer storage, Kate Hall from The Full Freeze, has plenty of tips. “If you're concerned about how you're going to fit all of this food in, try freezing any soft foods flat in a freezer bag. This is a great space-saving hack, and your food will defrost much faster. 

For solid items like pastry parcels, it's a good idea to freeze them open on a lined tray for a few hours, then wrap them individually with cling film or foil before moving to a freezer bag or air-tight tub. 

And, if you are freezing finished dishes such as cottage pie, invest in freezer-to-oven safe dishes with plastic lids. Just remember to freeze in portions you can eat in one sitting, as your meal shouldn't be reheated more than once.”

She also suggests using what she terms ‘dump bags’. “You can batch prep dump bag recipes, where you place all the chopped-up ingredients into a resealable freezer bag. When you want to cook your meal, just defrost it in the fridge overnight or in a dish of cold water.”

How long can you freeze bulk meals for?

Kate recommends eating your frozen meals within six months. “Technically food will last indefinitely in the freezer as long as it's -18C or colder, but batch-cooked meals are best eaten within 3-6 months to enjoy them at their best quality,” she says. 

“It’s important though to store ingredients correctly, to not use foods after the Use By Date (after best before is fine as long as it's not mouldy), and to cool foods within two hours (or within 1 hour for rice dishes, or if it's a hot day. 

To speed up cooling, I recommend stirring, splitting into small portions, spreading out in a large dish, or placing (carefully!) in a cold-water bath. Food should always be fully cooled before putting it into freezer bags too.”

“Typical meals that work well with batch cooking are those such as chilli and curry, but there are stacks more options out there. Pasta sauces, pulled meats, pies, fajita mix, pastry parcels, even risotto and sides like roast potatoes,” says Kate. 

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If you're looking for a way to save some money on your food shopping bill, these nifty food hacks, tips and tricks are sure to help. From cheat's ice cream to two-ingredient pizza dough. 

We're in the midst of a cost of living crisis, and need to do everything we can to drive down our spending while food prices continue to rise. And who doesn't love a good food hack to help, especially one you've never thought of before? Perfect if you're on a mission to create cheap family meals like us.

“Food and fuel prices are at an all-time high now and likely to rise further, so it is important to take a minute to work out how to drive down those costs," says food blogger Caroline Blight from The Happy Food Kitchen, where she shares easy, budget family recipes. "Reducing food waste is the best way to save money. Throwing away food is literally throwing away money. Some people find a meal planner the best way to do this, others buy online to prevent impulse purchases, personally, I like to shop the offers in the supermarket before deciding on our meals so I can buy at the lowest price."

Caroline continues; "Plus, it can actually be fun to have a ‘random’ or ‘use up’ meal every week with all the bits that need eating – bits of cheese or the odd slice of ham and the end of a bag of oven chips put together with jars of pickles and crackers can make a meal in itself.” Here are the best food hacks to help you in the kitchen, and help you save money on food, including how to make one dinner into another, how to make easy cheat's ice cream at home, and how to keep a cake fresh for longer.

Food hacks to save money

1. Make two-ingredient pizza dough

Bet you never thought you could turn that leftover tub of yogurt at the back of the fridge into a pizza. All you need is Greek yogurt and some self-raising flour from the cupboard, and you've got yourself a pizza dough. Just top it with passata (the rest of which can be used for pasta sauce) and rip over some mozzarella.

Buying a pizza is no longer needed, and you'll be saving yourself a good couple of pounds too when compared to purchasing a readymade Margherita from Pizza Express at £5.50 from Ocado.

Watch: How to make two-ingredient pizza dough

2. Make your own ‘posh’ drinks

“Drinks like iced coffees and bubble teas are all premium cost drinks but can be made at home for considerably less and are in most cases quicker to make than go out and buy or order in!" says Caroline. "To make authentic iced coffee, just use ice, milk of your choice, and a coffee syrup rather than boiling the kettle to make a short coffee (saving on electricity too!)

I have found Camp coffee, old-school chicory, and coffee syrup gives the most authentic taste. It is also great for people sensitive to caffeine. You can buy the tapioca pearls for bubble tea  in Asian supermarkets to rehydrate and add to drinks at home."

3. Use up taco leftovers to make quesadillas

“After a Mexican dinner, you might find you have little bits and bobs left but not enough for a whole meal. But that bit of chilli, a couple of guacamole spoons, a handful of grated cheese, and a few rough jalapenos will stretch further if you make them into quesadillas," says Caroline.

Essentially a flat toasted sandwich from Mexico, Caroline says the best way to make one is to place your wrap/soft taco in a dry frying pan, add your cheese and a thin layer of chilli, cover with another flatbread and cook on a low heat until the bottom is brown and the cheese melted, then flip over and repeat on the other side. Smear with a little guac and you have a delicious lunch.

4. Use leftover mash to make a meal

It might not feel like it's worth saving, but that potato left behind from your bangers and mash is a thing of versatility. “It can be really hard to work out how much mash you need for a meal but even if there are only a few spoonfuls leftover, they can be used as the base for another dish," says Caroline.

"White potato mash is perfect with a tin of tuna or some ready-cooked mackerel to make fish cakes. If you have sweet potato mash, then use it to make savoury or sweet pancakes – delicious and with an added nutritional kick from the sweet potato.” And while we're on the subject of mash, the perfect way to make creamy, lump-free mashed potato every time.

Watch: How to mash potato with an electric whisk

5. Batch bake and freeze lunch box treats

“Pre-packaged lunchbox treats are really expensive but convenient. Make a cheaper and more delicious version of the treat box in your freezer. Make brownies, flapjacks, cookies, and Rice Krispie cakes and portion when cool before wrapping and freezing. Then the night before – or even in the morning –  take one out and pop it into the lunch bag.

You can give your kids much healthier treats this way – like brownies made with old bananas and oat cookies. It's a much cheaper, more creative way to have treats especially when you compare to a pack of triple-loaded chocolate brownies from Tesco at £3.35, or Graze oat square bites at £2.50 for four in Sainsbury's. Making your own snacks, in bulk are much cheaper in the long run.

6. Freeze sandwiches

Don't let bread go to waste, and the same goes for cheese, ham, or chicken that may not have much life left. “Seen a loaf of reduced bread but you don’t need any bread right now? Turn it into ready-prepped sandwiches. Did you know if you are making plain sarnies they can be frozen? Cheese, jam and peanut butter, ham or chicken sandwiches can all be pre-made on buttered bread and frozen. Although you can’t add mayo or salad, mustard, chutney, and pickle will all work well," says Caroline.

"Wrap and label them before freezing then they can be placed in a lunchbox the night before they are needed or even first thing in the morning. The cheese version can be used for toasting straight from the freezer too.”

7. Make double and freeze half

“Batch cooking can seem really time-consuming and also overwhelming, but cooking everything at once saves on fuel use so is a great money saver. Make it easier by getting into the habit of just cooking double what you need, which usually doesn’t mean too much more time chopping," says Caroline.

"Things like Bolognese, stews, curries, and pies freeze brilliantly so ‘eat one, freeze one' and soon you will have a wealth of choices in your freezer. This is also great for busy days as you can simply shop your freezer rather than the order in takeaway or buy a ready meal. Or even just have the extra meal the next day with different sides to mix it up.”

8. Always fill your oven

“Never use your oven with one item in it - always plan to fill it. So if you are using two or three shelves to cook dinner, perhaps bake a tray of flapjacks or roast some veg for tomorrow at the same time. Using all the space to cook dishes for more than one meal means you turn your oven on less, saving on fuel costs,” says Caroline.

9. Grate chocolate with a potato peeler

Make that chocolate in the fridge go way further than simply scoffing it whole (a tough ask, we know). Grating chocolate with a potato peeler is a nifty little hack, that curls your choc and means you can add it to ice cream, stir it into bakes, decorate cakes and stir it into milkshakes or other sweet treats.

Watch: How to grate chocolate with a potato peeler

10. Peel ginger with a spoon

Are you guilty of losing half the ginger and the rind when you cut it off? Get more for less the next time you add ginger to your curry, by peeling it with a spoon – it's so much easier than using a knife and way less wasteful. One of our favourite food hacks.

Watch: How to peel ginger with a spoon

11. Make your own buttermilk

No need to be spending your cash on buttermilk from the supermarket every time you bake anymore. This nifty hack shows you how simple it really is to make buttermilk at home. All you need is milk and lemon juice, and it's a great chance to use up both things before they go off, so no waste.

Watch: How to make buttermilk

12. Make hot chocolate with real chocolate

No need to be spending your hard-earned cash on cocoa powder, when the real thing is a much tastier option. Take your favourite chocolate bar and turn it into a warm, luxurious hot chocolate, and turning it into a fully-loaded hot chocolate worthy will save you ££s on what you'd pay in a cafe (it'll set you back £3.45 a time in Costa Coffee, quite the spend if it's a regular habit).

"Use a flavoured syrup (which lasts for ages) and squirty cream on your hot chocolate before topping with a biscuit for a luxurious treat which will cost around a fifth of the price of one in a takeaway,” says Caroline.

Watch: How to make hot chocolate with real chocolate

13. Make cheat’s ice cream

Next on our food hacks list. Save money on all those trips to the ice cream van and stop buying stashes of lollies for the freezer, by making your own simple ice cream pops. Greek yogurt, a packet of Maltesers, and a drizzle of honey are all you need, and the kids can get involved with making them (and eating them, obviously) too.

If you want a healthier option, swap the Maltesers for fruit. When you think that a pack of three is £2.75 at Morrisons – and a whole lot pricier from the corner shop or cafe – it's quite a saving.

Watch: How to make cheat's ice cream

14. Make milk and cookies ice cubes

Use up the milk before it goes off, and give your kids the summer alternative to warm milk and cookies before bed. They're also perfect for popping into milkshakes to keep them cool without watering them down, as an ice cube would. Little cubes of genius.

Watch: How to make milk and cookie ice cubes

15. Use frozen fruit as ice cubes

Turn fruit into ice cubes with this simple food hack, that makes sure none of your fruit goes to waste. Perfect for keeping drinks cool without diluting them – using grapes is particularly perfect for wine, because who wants their wine watered down? Not us. Also, work as a snack for the kids in the summer months.

Watch: How to use frozen fruit as ice cubes

16. Ripen your fruit more quickly

Did you know you can ripen bananas in the oven? It's quick, simple, and a great way to speed up the ripening process without making your bananas taste any different. Pop them on a baking tray on low heat in the oven and keep an eye on them as they slowly turn brown.

If you've bought an avocado that needs a little help ripening, place it in a paper bag at room temperature and leave it for a day or two. To speed up the process even further, add an apple to the bag too.

And, at the opposite end of the scale, once your fruit is overripe, there's no need to bin it. “They may look terrible but black bananas have the best flavour," says Caroline. "If you don’t like banana bread, then try banana pancakes or freeze the banana before blending with cocoa powder and a splash of milk for a delicious healthy chocolate ice cream. Or blend with berries and other fruits with some water for a cold, thick smoothie.”

17. Stop sugar clumping

You know the way it all sticks together in the bowl and you think it might need to be binned and replaced with a new bag? It does not. A clever way to stop this from happening is to add a slice of bread to the container. This will absorb any moisture that the sugar contains and stop it from sticking together.

Alternatively, help brown sugar stay soft by putting a piece of orange peel with it in an airtight container. Or, for a quick fix, microwave brown sugar next to a small glass of water, where the moisture will help break up the block.

18. Grate soft cheese to make it go further

Sure, we've been doing this forever with our cheddar, but we bet you've never thought of doing it with semi-soft cheeses such as fontina and fresh mozzarella. The top tip for how to do this is to freeze it for about 30 minutes first. This hardens it up, making it easier to grate, and means it goes a whole lot further on your pizza topping than just breaking it up into chunks do so you won't have to buy it again in your next food shop. One of our great food hacks.

19. Decrystallize honey

How many jars of honey have you lost when it goes all crystallized? Not any more. Your favourite cereal or toast topping can be brought back to life and go on to grace your breakfast table for another day. How? By placing the container in a bowl of hot water for 10 minutes.

20. Keep cake fresh for days

Dug into a cake and not finished the whole thing? That isn't just great news for your dentist. You can save it for another day by stopping it from drying out. How do you ask? By securing a slice of bread to the exposed portions with toothpicks. The bread holds in the cake’s moisture, you see. It's a great hack for stopping food waste - and it means you get to enjoy moist cake for days after it's opened or been baked.

21. Save fresh herbs for later

Whenever does a packet of fresh herbs all get used before it goes past its best? Almost never. But they can be frozen to flavour your food of the future. Use an ice cube tray, and chop them up in a mix of water or stock, then you can pop one in the pot for flavour the next time you see fit.

22. Make citrus fruits even juicier

You know when your lemons get older and the juice extraction is far from satisfactory? We have a good hack for you. To get the most juice out of it, stick it in the fridge for a few hours, then microwave it for 20 seconds. Using a pair of tongs to squeeze it works a treat too. One of our favourite food hacks.

23. Keep your fruit and veg fresher for longer

One of the best ways to keep asparagus fresh is by cutting off the ends (at the base of course – not the spears) and popping them into a jar of water like you would a bunch of flowers. They'll last much longer than being kept in the fridge. And did you know that storing apples with potatoes can keep them from sprouting? Find out more about how to keep fruit and veg fresher for longer with our nifty guide.

Video of the week

There are plenty of ways you can cut the cost of your favourite takeout. We've rounded up our best cheap takeaways tips and tricks to save you money this month. 

Whatever your takeaway of choice, getting a restaurant to bring ready-cooked dinner to your home is one of life's simple pleasures. But, being the luxury that they are, takeaways can end up costing a lot of money. And, with the recent rise in the cost of living, that's something we could all do without as concerns rise about how to save money. Research by Mintel suggests that the UK's takeaway habits are more entrenched than ever, with 30% more consumers now opting for a meal delivery each week. A survey by Statista showed that we spent an average of £641 per person on takeaway food last year, compared to £452 in 2019.

The revolution of food delivery services such as Deliveroo and UberEats has seen the costs of your takeaway rise. There's also the increasing price of ingredients, which means restaurants have to put up their prices in turn. An investigation by takeaway platform Foodhub also identified that Brexit has played a part in this price hike. But there is plenty you can do to enjoy your favourite takeaway foods at home on a budget, not least by making your own versions, which is also an excellent way to have a healthy takeaway option.

"One of my best hauls was between Christmas and New Year buying unsold Christmas food that needed to be cleared," says Vicky Saynor, Waste Warrior for East Hertfordshire council who educates schools and community groups on food waste reduction. "I bought four whole ducks for £10 ( originally £100) and I made our favourite crispy duck pancakes, buying the pancakes from a local Asian supermarket (£5 for 50). Everyone got to have as many pancakes as they wanted, and we saved money as it would be £15 for the same dish from a local restaurant – and we'd need two for a family of six."

Cheap takeaways: How to save money

1. Order directly from the restaurant - avoid delivery apps

An investigation by consumer experts Which? showed that ordering takeaways from food delivery apps was on average 23% – and, at its highest up to 44% – pricier than going directly to the restaurant. Deliveroo was the worst culprit costing an average of 31% more. While UberEats orders were an extra 25% and Just Eat orders were 7% more expensive. The most expensive order of those in the survey was a Deliveroo takeaway from a Mexican restaurant, which cost 44% more than ordering directly from the restaurant.

And, while many restaurants do offer their food at the same prices, there are plenty – particularly those of smaller, independent eateries that put their prices up on delivery sites (no doubt to compensate for the commission charges). We compared the prices of a local Thai restaurant and found that a green curry that costs £9.95 if ordered on their website was £12.90 on Deliveroo. This applied across the board – for example, salt and pepper squid that cost £7.50 on the website was £8.25, while a starter of pork skewers rose from £5.95 to £6.50. And this is before the £2.49 delivery cost.

2. Collect instead of getting it delivered

Cut the cost even further by choosing to collect the order yourself. Picking up your takeaway is often free of charge which means you'll be saving yourself a few extra pounds when it comes to treat night. The delivery fees on UberEats and Deliveroo are variable depending on your location.

When we looked a Thai restaurant just under a mile away from us was charging £2.49 on Deliveroo, while McDonald's a kilometer away was £2.79 for delivery on UberEats – you could get a cheeseburger and a large fries on your order for less than that.

3. Seek out voucher codes for the delivery giants

If you are going to use the big delivery apps (and let's face it, sometimes we just want the most convenient option), look out for special offer codes. The more you use the apps, the less you are likely to receive these directly. You're likely to be sent them to tempt you back if you've strayed away. So, if you're a regular user, mix it up between the different companies rather than always use the same service. If you're new, there are always offers to encourage you to sign up.

Don't just wait to be sent offers though, seek them out. At the time of writing, Voucher Codes had a 40% discount offer for Just Eat, for example, plus there was a free £5 voucher for Deliveroo for anyone who spent £50 in JD Sports. Meanwhile, Vouchercloud had a code for £20 off your first order when you sign up for Uber Eats. You can also find a range of restaurant and takeaway discount codes for the likes of Domino's, Pizza Hut and more, through our sister website MyVoucherCodes.

There are often 'refer a friend' offers too – at the time we looked, Deliveroo was giving £10 off your next four orders when a pal signs up.

4. Avoid drinks and desserts

Tempting as it might be, ordering drinks and desserts that you could easily pick up in a store is definitely best avoided. A 1.5 litre bottle of Pepsi is £4.50 from Taco Bell on Uber Eats – you can get pick one up for £1.75 in Morrisons. Meanwhile, a tub of Ben & Jerry's Cookie Dough ice cream is £5.99 from Pizza Hut, and, when we checked, was £3.50 from Asda. Just forward the plan a little so that you already have these in the house.

5. Buy supermarket sides instead

"We treat ourselves to takeaway curries every now and again, but we never buy drinks, and buy less rice than one per person. I buy naan bread from the supermarket and pop those in the oven for 5 mins when the takeaway arrives," says Waster Warrior, Vicky Saynor, who is a champion of saving money on takeaway foods thanks to her savvy shopping and cooking skills. "It really saves some money." Indeed, two full-sized plain naans cost £1 in Sainsbury's, whereas our local Indian takeaway charges £3.05 for just the one.

6. Focus on the main dish

There are so many ways to reduce the cost of your order, simply by the choices you make from the menu. Focus on the big event, so use your money on your main course of choice (while avoiding anything overly spendy – that grilled lobster isn't going to keep those costs down, after all), and think about things you could accompany it with that you already have at home.

Do you really need that side of boiled rice, when you could make it yourself? Are you actually hungry enough for all those starters? Boiled rice is £3.05 in our nearest takeaway, so add two of those too, let's say, a portion of onion bhajis (£3.55) and a king prawn puree (£7.05) and you've added the princely sum of £16.70 on to your bill.

7. Make your treat night on a weeknight

Because why should we wait until Friday? Cook at the weekends when you have more time for pottering around the kitchen, and give yourself a weeknight boost instead – you will save money to boot. Just Eat has Cheeky Tuesdays where many of its restaurants offer 20% off. Or sign up to Meerkat Meals, which is rammed with special offers or 2 for 1 or 20% off from Sunday to Thursday. Or why not order at lunchtime to pep up your day a little? When we looked, Pizza Express had a £9.50 deal for a pizza wrap and a salad, available weekdays until 4pm.

8. Cook a 'fakeaway' at home

Your own versions of classic takeaways can be just as good. Homemade takeaways are often tastier and better for you, plus you know exactly what you're eating. Sure, you have to do the cooking but, if you do a batch cook, you can freeze portions. That way you can simply defrost and reheat for the next takeaway night.

"My go-to dishes are classics like prawn pad Thai and chicken curry," says Vicky. "I buy a lot of yellow sticker items from the supermarket, like prawns, chicken breast, or thighs. Also veggies like onions, carrots, greens, and peppers and use those. I'll add frozen veg too; you get more for your money and it is regularly on offer in Tesco."

Cooking up all those tasty starters and side dishes at home is an option too. Make your own Chinese dumplings and crispy duck pancakes, or knock up a nutritious tarka dahl to go with your Indian feast. "We do our own pizzas. Making the dough is very simple, and cheap (flour, water, and yeast). Alternatively, you can buy pre-made dough. Mix a can of chopped tomatoes with herbs, then look in your fridge for toppings. We call them our fridge pizzas!" adds Vicky. Of course, you can pick up a decent pizza in supermarkets and stick it in the oven.

9. Choose a ready meal over a takeaway

Sometimes ready meals end up costing less than buying from a restaurant. For example, Pizza Express American Pepperoni is just £5 in Sainsbury's if making your own isn't your thing. That's at least £5 cheaper than ordering from Pizza Express. The supermarket ranges of ready meals are another money-saving option that can still satisfy your Thai, Indian or Chinese cravings. Or choose yourself a meal kit from your takeaway of choice. For example, Wagamamas do a katsu curry meal kit (£3.30 at Sainsbury's) so you can mimic their version at home for hardly any money.

Related features:

• How to save money on food: Tips for shopping and cooking
• Healthiest fast food options
• How to reduce food waste

Video of the week

From the freezer to the fridge, keep fruit and veg fresher for longer and save money on food, by following these simple tips and tricks.

Resource efficiency experts WRAP calculate that the average household throws away £60 worth of food every single month. A staggering £1.17bn worth of fruit and veg is wasted every year by Brits, according to new research from Sainsbury’s. The study reveals that the average British household throws away nearly three items a week, or 75.6m as a nation.

A high proportion of which is fresh veggies and salad, with the biggest loss being those dinner table staples, potatoes, and carrots. Bulk buying is a big culprit of this and can often result in us chucking away food – especially fruit and veg – that has spoiled. And, with the cost of living crisis, that will never do. So, storing fruit and veg in the best way possible means it will stay fresher for longer – and you will save money too. 

They are plenty of efficient ways to reduce food waste; Learn how to organise your fridge, so food is kept correctly (in the range of 3-5°C) for the highest chance of lasting the longest time possible. Prepare fruit and veg when you're about to eat them to avoid browning or for them to spoil. And of course, making the most of your freezer; "Always wash and dry your fruit and veg thoroughly before freezing," says Kate Hall from The Full Freezer, who helps people stop wasting food.

"And think about how you're going to use it before freezing. Cut veggies into bite-size pieces so they can be cooked straight from frozen. Or freeze pieces on a lined tray before moving them to a freezer bag. This way you don't end up with a solid block of frozen food and you can just use as much as you need." Kate says it's also important to squeeze as much air as possible out of your freezer bags to reduce the risk of freezer burn and ice on your veggies.

How to keep fruit and vegetables fresh

1. How to keep strawberries fresh

Strawberries are one of the top 10 most thrown away fresh foods in the UK, according to research by Tesco. Strawberries are one of the worst culprits for spoiling too swiftly so definitely one for the fridge here. They deteriorate more quickly once they're washed. So avoid rinsing until you're just about to eat them. If you're not planning to eat a whole punnet in one go, leave behind the ones you won't eat for later washing.

Another way to preserve their freshness is to soak them in vinegar (this can work for all other types of berries too – including the dreaded raspberries that seem to go mushy after about ten minutes). Soak them in a bowl in a 1/4 vinegar 1 and a 1/2 water ratio solution. Let them soak for five minutes, give them a good rinse and dry on a paper towel. Line a storage container with more paper towels, pop them in, and ideally stick them back in the fridge.

2. How to keep celery fresh

Another fridge dweller, the best way to keep celery fresh is to wrap it tightly in aluminum foil first. Celery produces ethylene gas, which causes it to spoil faster, but the foil will allow the ethylene to escape. A plastic bag, on the other hand, will trap the gas, so yet another reason to ditch it as packaging.

3. How to keep onion fresh

According to WRAP, 970,000 whole onions are wasted every year – and many more partly used ones must end up in the bin, too. An onion's favourite place to live is a cool, dark cupboard. The fridge is too cold and can make them go soft. If you have only used half an onion, the solution (apart from buying smaller onions) is to pop it in the fridge in an airtight container, where it will keep for about a week. They can be frozen too and, unlike other veggies, don't have to be blanched first, according to Kate Hall. Just finely chop before you put it in there, so it will be easier to use than trying to defrost a whole onion.

4. How to store potatoes

One of our most wasted food items – according to new research by Sainsbury’s, we throw away over 17 and a half million potatoes every year. With each household throwing away an average of 13% of the spuds they buy every week. Potatoes can last a really long time if stored correctly. Store them in a bag or box with good ventilation such as a cardboard box or hessian bag. This will allow them to breathe, but also keep them in the dark. Avoid using a plastic bag to store them. Keep them away from onions as this can cause them to over-ripen.

Keep your tatties cold, but not too cold. Ideally, potatoes should be kept at around 10°C. A larder is an ideal place. If you don’t have the luxury of a room dedicated entirely to food, then the garage or a cool dry cupboard is fine. Don’t be tempted to keep potatoes in the fridge as this will turn the starch into sugar and impair the flavour.

You can still eat potatoes that have started growing sprouts, just cut them out, and avoid any that are very soft or shriveled.

5. How to store carrots

We throw away 2.7 million carrots every day, says the campaigning group Love Food Hate Waste. Carrots are always a bit of a grey area when it comes to storage. As root veg, many of us keep them in the veg box or cupboard alongside the spuds and onions, where they will live happily for a few days. But, for good longevity – up to four weeks – the fridge is the place to be. According to The World Carrot Museum, they should be taken out of plastic to avoid the sweating that leads to mold formation.

Don't be in a rush to scrub or clean them. Pre-cut or peeled carrots spoil far faster than those with skins and a bit of grubbiness about them. They also say you should cut off any leaves before storing them. These will draw the moisture out of the root and, if they are looking a bit shriveled by the time you come to eat, you can perform the life-saving treatment by soaking them in water to revive them.

6. How to store broccoli

A definite priority for taking its rightful fridge space, broccoli will keep for around four days. This can be nicely extended if you spritz the heads with water, or wrap in them a damp paper towel, to keep them moist. And don't be afraid of a little yellowing. It's a sign that it's starting to deteriorate, but it's still perfectly good to eat – though don't leave it too long.

Like most veg, you can freeze it too. "To best preserve, you should blanch first; this involves dunking into boiling water for a few minutes before moving to ice water. This helps to preserve the colour, flavour, and texture and slow down the deterioration of the quality," explains Kate Hall.

7. How to store salad leaves

We throw away a staggering 40% of all the bagged salad we buy every year – which adds up to 178 million bags, according to figures from WRAP. So if you’ve spent £2 on a bag of leaves, that’s 80p down the drain. Whole lettuces last longer than bagged salad (did you know you can even regrow vegetables at home?) but, whatever your leaves of choice, they need to be stored in the fridge. Make sure that they don't get squashed or touch the back of the fridge, where they could freeze and spoil) and, with bags of leaves, transfer any leftovers into a sealable container after opening to stop the leaves wilting.

8. How to keep asparagus fresh

Asparagus would like to be stored washed and upright in a glass jar with an inch of water in it, stem side down. If, however, you're lacking in space, wrap it in a damp paper towel instead. Asparagus isn't the longest-lasting of veggies, so it deserves to be treated with care. If the tips are darkening, the stalks may still be edible. If it's gone mushy or smells iffy (and even a little fishy), then its destiny is, sadly, in the bin.

9. How to keep cucumber fresh

A food waste study of 2,000 adults, commissioned by Waitrose, found that cucumbers were the fifth most thrown away food in households. Cucumbers should be in the fridge but they can spoil if they get too cold, so the best location for them is close to the front, furthest from the element. Once they start to wrinkle, they're aging and, if they go slimy on the inside, they'll need to be thrown out.

10. How to store tomatoes

A staggering 733 million tomatoes are being thrown away every year, according to Sainsbury’s survey. And at an average cost of 24p each, that is a terrifying waste of money. So many people get this one wrong. Because they're a salad fruit, it's easy to think they should be in the fridge, but have you tasted the difference between a tomato naturally ripened and one that's been stuck in the fridge? The latter is a foodie travesty. Tomatoes need to stay at room temperature, ideally in a single layer and out of direct sunlight. And, not many people know that to keep them fresher longer, you should store them stem side down.

If tomatoes get over-ripe, there are still plenty of uses for them in sauces and curries. If you really have to put them in the fridge to keep them going longer, make sure you take them out a day or two before eating to attempt to return them to their former glory. However, it's commonly thought that once refrigerated, they'll never be as tasty again.

11. How to keep avocados fresh

Around 30% of avocados are wasted each year, according to researchers at Cranfield University. Of all the fruits, avocados need a good ol' squeeze during the purchasing process. They can be everything from rock-solid to overly squidgy. If you've gone for an under-ripe variety, leave it in the fruit bowl to ripen as it needs to be at room temperature. If it's already soft, stick it in the fridge for longevity. Or if you've bought a firm one and don't think you'll want it for quite some time, it could last for up to two weeks in the fridge.

If you like your avo on toast in the morning and it takes you a few days to get through the whole pear, store the leftovers in the fridge after squeezing over some lemon to stop it from going brown. It's worth keeping the seed in too. While it's a myth that it will stop the fruit from going bad, it does protect the area around and underneath where it sits because no oxygen gets to it.

12. How to store blueberries

The Waitrose survey found that blueberries were in the top 20 most thrown away foods in households. Blueberries do seem to last slightly longer than some of their berry relations, but they still need a spot of TLC. Do put them in the fridge. But don't put them in an airtight container, and make sure they have a bit of space to breathe. Pop a piece of paper towel between any layers, and make sure they're dry so they don't go soggy or moldy prematurely. Also, have a rifle through and check for any lurking signs of fur – if you've got a rotten one, chuck it straight out as it's likely to spread and infect its friends.

Like other berries, blueberries can be frozen too. "The most important thing to remember is that frozen fruit generally can't be defrosted and used as if it was fresh. In the case of home frozen fruits, you can even eat the pieces still frozen, or whizz them into ice creams, sorbets, or smoothies," says Kate Hall.

13. How to store lemons and limes

Lemons and limes will last happily for around a week in the fruit bowl. Placed in zip-locked bags in the fridge though, they will last for a few weeks. Cut lemons (because we often just need a squeeze, right?) definitely need to be refrigerated - wrap the cut end in beeswax and a layer of foil, because citrus fruits will dry out once cut.

14. How to keep bananas fresh

We are throwing away 1.4 million bananas every year, according to WRAP. We've all been storing our trusty bananas and apples together since the dawn on time. This dear fruit-loving friend is an error. Why you might ask? Well, they both produce a lot of ethylene gas which causes fruits to ripen faster. When stored together, they will quickly spoil. So, if you're bananas are worthy of nothing more than banana bread, this could well be the reason.

And if you've ever thought about the logic of hanging bananas from hooks, it's not purely for decorative purposes. The ethylene gas releases from the stems as soon as they're picked but, if you hang them, the gas does its work at a slower pace. It has a dual purpose, too, as they won't bruise like they might in the rough and tumble of the fruit bowl. It's also worth wrapping the tops in beeswax or foil. This prevents the ethylene gas from ripening the bananas too quickly.

Top tips for keeping fruit and vegetable fresh

• To stop your vegetables from turning brown, soak them in 1 tsp of cider vinegar or lemon juice in about 500ml of cold water.
• Leftover veg that you won't have the opportunity to eat before it goes bad, transform them into something with a longer shelf life. Pickles and preserves are a great idea to save fruit and veg from the bin.
• To ripen fruit, particularly the like of avocados, pears, and mangoes that can often be hard when we first buy them, it’s best to leave them out of the fridge, but pop them into the cool for longevity when they're getting too soft.
• To stop fruit from turning brown, coat it in a juice high in antioxidants, such as lemon, lime, or pineapple.
• Remember peeling and cutting the fruit in advance can be detrimental to flavour and nutritional value because – here comes the science bit – as soon as fruits and vegetables are cut into, they're exposed to oxygen and light which causes the vitamins to break down. Some, like apples and avocados, oxidise rapidly and turn brown because the enzymes inside are being exposed to and reacting with oxygen in the air. The same goes for potatoes too.

Video of the week

We've rounded up the most efficient ways to reduce your food waste this year. Try these simple tricks to reduce food waste to help save money and of course, the planet.

In the UK, we throw away 6.6 million tonnes of household food waste a year, almost three-quarters of which we could have eaten. And 1.3 billion tonnes are chucked away globally, which makes for one-third of all food produced for human consumption, according to the Food and Agriculture Organisation of the UN. Now that we are suffering a cost of living crisis with energy and food bills rocketing, we need to do everything we can to cut down spending – while doing our bit to help the environment too.

And the fact is, it's actually pretty easy to save money on food and reduce the amount we throw away. Reducing your food waste can save the average family of four up to £730 per year according to WRAP,  a charity working with governments, businesses, and citizens to create a world in which resources are used sustainably. "We don't waste anything at all which also reduces plastic waste," says Imogen Tinkler of seasonal food brand Bangers and Balls. "We even ate our Christmas Tree - we used it to cure some fish. Though don't do this if you have a yew tree!".

"We use veg scraps to make stock, and dehydrate leftover fruits - we all have a child who eats half an apple - so you can make it into a powder and sprinkle over food to add flavour. We use bread that is about to go stale to whiz up and have as breadcrumbs or use it to make a bread and butter pudding. You can even make cheap Parmesan – so tasty," Imogen says. "We also find ingredients like rosemary, as well as wild garlic for pesto – they grow in so many places. And if we have a roast chicken dinner, the carcass gets boiled for stock and the leftovers go into a curry to use the next day. We often make three dinners from it."

How to reduce food waste

1. Make your own sauces

Making sauce from scratch will give you a decent saving – a jar of Dolmio sauce costs £1.25 in Sainsbury’s whereas you can grab yourself a tin of chopped tomatoes for a mere 35p. Just add a clove of garlic, some chopped onion, and a sprinkle of dried herbs, and you’ve got a simple homemade sauce for around half the price - plus, you know exactly what’s in it – and that is no added sugar, fat or preservatives.

It's not only basil that works in pesto – you can whip up a version of this tasty Genovese sauce from any leftover greens. Rocket or spinach that’s been left a little long and is starting to wilt? Into the food processor. Herb stalks? In they go. Beet and carrot top greens? Bosh. Adapt the perfect homemade pesto and you'll have an easy sauce for a quick weeknight dinner stirred through your favourite pasta.

2. Prepare ahead using meal plans and shopping lists

"I always plan my meals to avoid waste, we use everything we buy and we know what will be used on what date," says Maddy Alexander-Grout.

Maddy runs a money-saving app called My VIP Rewards that helps people save money on food shopping - so she certainly knows a thing or two about saving money.

Make a note of what you will cook for dinner each night of the week (this planning will help you make sure that you're eating a good variety of foods with different nutrients as well) and all the key ingredients. Also make a list of everything you need for breakfasts, packed lunches etc. Only buy things you know you definitely need, especially when it comes to perishables. Being organised when you go to the supermarket will save you a significant amount off the bill (oh and don't go when you're hungry because we all know what happens then...)

3. Use up what you've already got

What are undoubtedly the two most common purchases – bread and milk – are also those that we waste the most. Over 240 million slices of bread are thrown away each year according to Love Food Hate Waste, which is madness when you think it can easily be used for toast, popped in the freezer, or made into breadcrumbs for cooking. And almost six million glasses of milk get poured down the sink when they could easily be used for milkshakes, smoothies, or a nice bechamel sauce. 

Before you go shopping, always do a recce of the fridge and freezer to see what you've already got that can be used up. If you're not feeling particularly inspired, try researching recipes. Include the things you've already got in the fridge that may not be looking healthy for too much longer.

Got some eggs and some veg? Whip up a nice frittata. A glut of tomatoes and courgettes? How about a ratatouille? Only shop for extras to accompany what you already have at home. And always check your herbs and spices so you don't end up buying your fourth jar of oregano or cumin (we've all done it). A nifty tip to reduce food waste.

4. Buy fruit and veg in season

Eating seasonally is not only environmentally more sound, but it's also cheaper to the consumer when you don't have to add the cost of all that traveling. A strawberry that was still very recently sitting in a farmer's field is going to be fresher and more flavoursome than one that's clocked up the air miles flying halfway across the world.

Buy from farmer's markets and go to pick-your-own (doubling up as a day out!) if you can, and check for the country's source on supermarket packaging. Educate yourself on what grows when and, as much as you might love a nice slice of melon, it makes no sense to buy one in January, nor should you buy sprouts in the summer if you're hankering after a roast. Find out more about what is in season each month with our seasonal food calendar.

When a fresh product is plentiful, it drives the prices down – so when there was a recent spell of cool weather and intense rainfall in Spain, the strawberry crops were affected and the prices on our shelves here rose by 60% because of a lack of supply. Food is also cheaper in season because it will have been grown in cheaper conditions – as nature intended, basically.

5. Make the most of your freezer

A Manchester Metropolitan University study, commissioned by Iceland, showed that families can reduce their waste by 47% by eating frozen food, and showed that 90% of people thought buying frozen food was better value than fresh.

"You may be surprised to know that pretty much everything can be frozen," says mother-of-two Jenna Brown, the Food Safety Mum.

"The list of what not to freeze – like cucumbers, mayonnaise, and lettuce, is much shorter than what you can freeze! Remember the freezer just acts as a "pause" button on food. And don’t be put off freezing your raw meat – you can still freeze leftovers of a cooked meal that used previously frozen raw meat!"

6. Use up leftovers

Each year, the average family throws away £700 worth of surplus food, according to WRAP.

A rich, saucy beef casserole or stew is the perfect dish for using up any veg left in the fridge at the end of the week. Wilted greens, celery ends, that left-over half a pepper. Toss them all into a heavy-bottomed pan along with any beans you have in the pantry, a can or two of chopped tomatoes, and some stock. Add a handful of grains or pulses for a bit of bulk. Lovely with or without the addition of some meat.

7. Infuse your grains

Left with herb stems once you’ve used the leaves? Don't bin them, add them to the pot when simmering up your grains. They bring a great hint of flavour to your carb of choice, whether that be quinoa, rice, or couscous, once cooked. Served with a tasty curry or a tagine made from all those leftover veggies lurking in the fridge, this is a thrifty winner.

8. Only buy what you need

"I shop twice a week for yellow stickers to avoid food waste, I go later in the evening and pick up something I can use for dinner that night," says Maddy Alexander-Grout.

She also avoids doing a supermarket delivery, where you don't get to choose your own products. "I don’t shop online, I feel that you can’t choose your fruit and veg which makes it last for less time." It also avoids that pitfall we've all been victims of, where we think we've ordered five bananas and it turns out we've actually ordered five kilos of bananas. A great one to make sure you reduce food waste - and save money.

9. Try growing fruit and veg at home

Growing your own could save you a significant amount on your shopping bill every year. The experts at Garden Buildings Direct showed that planting veggies from one packet of seeds can save an average of £149 per year. They found that sprouts, aubergines, and courgettes were among the most cost-effective veggies to grow – just one courgette plant can produce 64 courgettes every year. 

Growing your own will make you feel satisfied (and perhaps even a little smug), will get you out in the garden for a vitamin D hit and fresh air, give you a mental health boost, and have you eating seasonally and organically, and save you money on the weekly shop.

If you're something of an amateur, opt for easy-to-grow veggies like courgettes, beetroot, and radishes (particularly good if you're an impatient gardener, as they only take about four weeks to be ready). Fruit-wise, strawberries are easy in the early summer, and, for flavour, chillies are a dream to grow. If you don't have outside space, try a herb garden on your windowsill. Rosemary and thyme are both hardy, and basil will grow for fun.

10. Make your own stock

Instead of throwing all the organic waste into the compost bin, pop it into a container in the freezer instead. Root veg peelings, carrot tops, even onion skins, mushroom stalks, and herb stems. At the end of the week, empty everything into a heavy-bottomed pan, season with salt, cover with plenty of water and add a bay leaf or two and some turmeric. Then simply bring to the boil, reduce the heat, cover and simmer for a couple of hours. A nifty way to reduce food waste.

11. Use every part of the vegetable - where possible

Did you know that you can eat the whole of some vegetables? For example, when roasted, cauliflower leaves crisp up nicely. With a dash of your favourite spices, work great as your side of greens with dinner. They can also be steamed or chopped and tossed into a stir fry with some garlic, and perhaps a chilli if you like a bit of fire. They're also a good source of vitamin C, fiber, and calcium, so you'll be getting some extra nutrients from your leftovers. 

Broccoli is not just good for its florets, you can actually make use of the whole head. Hold onto those stalks and boil up with some root veg and stock for a quick, tasty, and filling creamy, green superfood soup. Got some cheese that needs eating as well? Treat yourself to a classic Stilton and broccoli soup, for example, perfect for a midweek supper or a comforting lunch.

Take the peelings from any root veg and you can create a quick and easy, more-ish snack. To make potato peel crisps, give your peelings a good rinse and pat them dry, pop into a roasting tray with a good drizzle of oil, salt, and maybe some smoky paprika or cumin. Roast in the oven until deep golden brown and crispy, then tip directly into a serving bowl. Most delicious eaten warm, ideally with a glass of something cold and fizzy. 

12. Make your own vinaigrette and dressings

Making your own salad dressing will save you ££s on the shop-bought stuff. Were you to peruse the shelves in Sainsbury’s, a bottle of Mary Berry’s Classic Salad Dressing would set you back £4. Instead, mix some olive oil, vinegar, salt and pepper, and a few herbs will cost you next to nothing. 

When you’re scraping the bottom of any food jar, you know that you’ll never quite be able to get everything out. By adding some oil, vinegar, and a bit of seasoning you can shake it all up into a delicious vinaigrette for your salads. Tahini? Add olive oil, chopped garlic, lemon zest and juice, salt and pepper, and a dash of sumac. Mustard? Olive oil, red wine or apple cider vinegar, honey, and seasoning. Jams and preserves? Olive oil, balsamic vinegar, shallots, and fresh thyme work great.

13. Make fruit-infused water

This is such a simple way to make use of strawberry tops, orange or lemon peel, and ginger scraps. Simply add to your water and leave it in the fridge to infuse overnight. The next day you’ll have refreshing, flavour-filled water. Try experimenting with flavour combinations too, maybe adding some herb stalks for a twist. It’ll taste great, and ensure you’re nicely hydrated.

Strawberries are one of the top 10 most thrown away fresh foods in the UK, according to research by Tesco, so if they’re slightly past their best, add them to your drinks for flavour. 

14. Use every part of the fruit - where possible

It turns out you can eat the entire banana, skin and all. Just wait for your bananas to ripen well the skin will be thin and sweet. Simply give them a good wash and add them to your morning smoothie for some extra fiber. They also make a great chutney ingredient.

Never throw out peelings from oranges, lemons, and grapefruits either. Boiled up with sugar and water, you can make candied peel or a citrus-infused syrup for baking. Top up with boiling water or dry them out to use at a later date for a fragrant tea. They can also be used for baking. Add them to lemon muffins or to a fruit cake, and leave the rest in a container in your baking cupboard for next time.

15. Use more pricey ingredients sparingly

A little goes a long way, as they say. That's why truffles get shaved on pasta... Expensive foods are often the most flavoursome, so they can be used minimally and still lack a punch. Use half the meat in a casserole or pasta sauce, and bulk out with beans or lentils for the same protein hit. Add a few slices of smoked salmon to your eggs or to a bagel with cream cheese, and keep the rest for another day. Make a seafood pasta and add more inexpensive fish like mussels in with your fancy prawns.

16. Infuse your own ginger tea

Next time you use ginger in a stir fry or curry, or after a baking session, add the peelings and ends to a mug of hot water. Leave to brew for five minutes for a steaming ginger tea. Super tasty, cleansing, and also a great aid for digestion. This is a great alternative if you're trying to cut down on the old caffeine, too. You'll feel ever so virtuous. Oh, and you can also do this with mint.

17. Prioritise food according to use by date

While the ‘use by’ date needs to be abided by, as it’s about food safety, understanding labeling will save you money too. If your label says ‘best before’ that is purely advisory, and that same label contributes massively to food waste - for example, we throw away 720 million eggs a year thanks to their ‘best before’ label, according to research by Too Good To Go – when they were perfectly fine to eat

"First in, first out. It sounds simple enough but make sure you put new foods at the back. This means that using older products first will come naturally," says food safety expert Jenna Brown.

So a bit like stock rotation at a supermarket but in your own house. Also, remember that 'use by' and 'best before' are two very different things. "Put simply, use-by dates are there for your safety and mustn’t be ignored whereas best before dates are just for quality – so best before dates CAN be ignored if it looks and smells fine and there is no mold present," says Jenna. A great way to reduce food waste.

Video of the week:

We've also noticed our supermarket shop costs more than it used to, so here are some handy tips on how to save money on food shopping.

Knowing how to cut your food bill is essential as the cost-of-living crisis continues and we're all concerned about how to save money. You’re already likely to be struggling with rising energy bills, petrol prices mortgage payments, or rent, and you’ll also be paying more for your weekly food shop. According to the latest figures from the Office of National Statistics, food price inflation hit 19.2% in March 2023 (compared to 5.2% in March 2022) as the cost for supermarkets buying in produce is soaring and being passed on to consumers. Everything from transport and general commodity costs such as wheat are soaring in price.

Myron Jobson, senior personal finance analyst at interactive investor, says: “Going to the shop for groceries is taking a larger chunk out of household budgets at a time when we are spending more on general bills, too. Everything from snacks to essentials like milk and tea has soared in price.”

Along with tips on looking out for the best deals, we've rounded up some advice on making the most of leftovers, ensuring food stays fresher for longer, and the best ways to freeze food. We've also pointed out the sneaky supermarket tricks that are designed to make you spend more.

How to save money on food

1. Make a shopping list This is pretty obvious, but we can't stress how important it is. There's nothing worse for your bank balance than an aimless wander around the supermarket. We're all guilty of quickly jotting down a few ideas and not really considering what we really need. A well-thought-out list will ensure that you don't stray away from the food you will really use. Remember that supermarkets want to make you spend, so a shopping list can help you focus on your essentials.

2. Set yourself a budget It's good to know how much you are planning to spend before you even leave the house. This will help you decide if you really need that expensive product. Setting yourself a budget will also make you feel more in control of what you are buying and should hopefully avoid any shocks when you come to check out.

3. See what you already have in your cupboards Before heading to the shops, it's good to really look through your cupboards, fridge and freezer to see what you already have in. There could be something lurking in the back, that you don't want to double up on. Do a monthly clear-out of your cupboards and freezer so you can find items that you might've forgotten about.

4. Don’t shop hungry We've all been there. Forgotten to eat lunch before the big shop and suddenly that cake aisle is calling! A full stomach will help you view food in a more practical way, rather than your brain thinking about what to eat now.

5. Try and stick to cash If you've given yourself a strict budget, taking the exact cash with you is a good way to ensure you stick to it. Rather than just chucking it on your card and thinking about it later, having the actual cash in your hand will really make you think about how much you're spending. If you do happen to go over your budget you can always pay the rest on your card - most shops are happy to split the payment. Note down how much you overspent and increase the amount you take out next time.

6. Consider swapping your supermarket  Knowing which is the cheapest supermarket for the foods you want to buy is an easy way to save money on food. Cheaper supermarkets like Lidl and Aldi offer brilliant discounts and quality. Shops like Poundland sell branded household products and some food items - worth a look if you've got one close to you. See how one of our contributors managed to slash her monthly food bill, just by switching supermarket.

7. Shop online One sure way of sticking to your shopping list is by doing it online. You can enter exactly what you want without the worry of being tempted by other products. Try to shop around for the cheapest price for your basket before ordering - and don't forget to consider the delivery costs.

8. Collect your shop instead of delivery If you spend above a certain amount, which is usually around the £60 mark, you can often get free delivery. But otherwise, delivery charges can be steep. Sainsbury’s, for example, charges a hefty £7 for deliveries under £40, while Tesco charges £4.50 on deliveries. So if you can, why not click and collect instead? Your shopping will be sorted and ready for pick up at a time that suits you.

9. Check out online discount stores Save money on food by choosing products that are just past their sell-by-date. Items are available for a fraction of the price on sites such as Approved Foods andCut Price Barry’s, which can pass on massive savings to their customers.

10. Try cashback sites If you're spending the cash already - you might as well make a little money from it. Cashback sites like Topcashback and Quidco often have deals where you can earn money on your online shop. All you need to do is click a link that takes you to the site.

11. Use a money-saving app Too Good To Go matches app users with local restaurants and food outlets that have food left at the end of the day to sell for less. This way, the food doesn’t go in the bin so you’re doing your bit to reduce food waste, too. You might expect to spend anything from around £1 to £7 for a ‘magic bag’ from a local business that contains a surprise mix of products. Meanwhile, Olio is a food-sharing app that enables people to share food they won’t use with their local community. You can simply sign up, and find what’s on offer and sort a time to collect.

12. Use coupons Using coupons and voucher codes can make a big difference to the cost of your food shop. You can find these online from across the internet. Sites like MyVoucherCodes regularly have discount deals with the big supermarkets. For example, download the Lidl Plus app for money off coupons each week, which you must activate before you get to the checkout. Find some of the latest voucher codes on MoneySavingExpert.

13. Keep a note of offers you’ve seen Food adverts are everywhere! It's hard to remember the discounts they shout about when you actually get to the store. Take a quick photo on your phone or tear it out of the newspaper or magazine. Although, be careful not to let one good offer tempt you to shop in a supermarket that would otherwise be too expensive for you. The amount you save will not cover the extra cost of other ingredients. Also look for in-store initiatives such as Asda's Kids Eat for £1 offer and similar for other ideas on how to feed the family for less.

14. Lookout for Bank holiday offers They may only occur a few times a year, but Bank holidays are a goldmine for reduced items. They're the only days when supermarkets are forced to be closed so it will undoubtedly lead to more items that need to be sold before they go out of date - that reduced section has never looked so full!

15. Bring your own bags We all know by now supermarkets will charge you up to 10p or 20p per page. Avoid these costs and help the planet by taking your own. If you often forget, leave a stash in your car boot

16. Leave the kids at home Little hands and hungry faces will undoubtedly lead to a few extra things landing in the trolley (and that’s not even thinking about the toy aisles in most supermarkets). If you can, leave the kids at home so you can keep focused on the task at hand!

17. Make the most of loyalty cards Supermarket loyalty cards are a great way to save money on food and earn a little extra while you shop. Sainsbury's Nectar Card is also available for use in other stores like Homebase, Argos and eBay, so it's easy to build up quite a few points. A Tesco's Clubcard can offer you huge savings in-store - and points can be transferred into higher-value things such as days out and family meals. Savvy shopper and blogger Faith Archer said: “I always check the Morrisons More app before heading to the till, for discounts on the foods I buy most often and occasional %5 vouchers, while Tesco Clubcard unlocks loads of cheaper prices.”

• 14 ways to collect more Tesco Clubcard points
• How to reclaim up to two years of lost and unused Tesco Clubcard vouchers
• 15 surprising ways to spend your Tesco Clubcard vouchers
• How to collect and spend Nectar card points

18. Plan your meals and cook from scratch (if you can) While it may seem like a big task, planning family meals for the week is a great way to save money on food. By ensuring you know exactly what you need, you won’t overspend or become tempted by last-minute convenience foods, which are often less healthy and more expensive.

Money-saving campaigner Cherry Healey told us, "Prepping a shopping list and family meals for the week helps me stay one step ahead. I don’t always have time, but generally cooking from scratch is cheaper than buying pre-prepared meals, plus you feel like you’ve conquered your own Everest!" Remember, cooking from scratch doesn’t have to mean spending hours in the kitchen. We have plenty of 15-minute recipes the family will love.

19. Try and avoid top-up shops Popping to the shops to get one or two things can often lead to another long shopping list, the temptation being too great once you're there. If you can, try and limit popping to shops for extra ingredients outside of your big shops to fresh produce, like fruit and veggies. If you do find yourself topping up your shop, make a note of the things you often tend to buy and add more of them to your regular shopping list.

20. Buying wonky fruit and veg Buying fresh fruit and veg adds up, but you may be able to cut the cost by finding misshapen produce. Carrots or courgettes that come in weird and wonderful shapes, for example, are often cheaper than the standard range. Faith Archer, money blogger at Much More With Less, says: “I look out for ranges such as Morrisons Naturally Wonky, Tesco’s Perfectly Imperfect and Sainsbury’s Imperfectly Tasty to cut costs. Lidl does a ‘Too Good To Waste’ box with 5kg of fruit and veg for just £1.50, while Oddbox will deliver a variety of different fruit and veg boxes direct to your door.”

21. Going veggie Let’s face it, meat can be eye-wateringly expensive. Even if you’re not keen on turning fully veggie, simply including more veg-only meals in your week can really help to save money on food. Try adding beans, pulses and lentils to your basic dish instead of meat. Money blogger Faith Archer said: “Many budget meals are naturally veggie – think tomato soup, all kinds of eggs and baked potatoes with cheese and beans. I often add canned beans or red lentils to soups and stews – they are inexpensive, quick to cook, and make the food more filling.”

22. Find out when foods are reduced  Every shop has a rota for when it will start reducing items. If you often find gems in the reduced section of the shop (be careful with best before dates), it's good to know when to visit a shop to get the first pick of marked-down goods - all you have to do is ask. It's one of the most satisfying ways to save money on food! Try not to get carried away in the reduced section though - even if it's cheap, you still need to ask yourself if you will actually use it before it goes off. If it can be frozen - all the better!

23. Choose cheaper cuts of meat When it comes to meat, do you just grab the cut you recognise? You could save lots of money if you know which cuts are cheaper. For instance, chicken thighs are much tastier than breasts and work well in tray bakes and casseroles and a cheap lamb shoulder is a lovely cut for a roast dinner. Switching out beef cheeks, brisket or mince instead of steak is a great option; pork belly instead of loin; or even using offal like liver and kidney. Some supermarkets have in-store butchers who would be happy to help you find the right cut of meat for you.

Organic meat is generally one of the more expensive things you can buy on your food shop, but buying cheaper cuts is a great way to include them without breaking the bank. Money-saving campaigner Cherry Healey told us, "Slower-cooked organic cuts of meat are really tasty, and it works brilliantly if you’re able to take a little more time with your cooking."

24. Check that 'offers' give you enough of a saving  You may only want to buy one but there's a buy 4 for the price of 3 offers - it sounds like a good deal but do you really need 4? Add up how much money you are actually saving - 3 for £1 deals are notoriously misleading - and whether you actually need the extra food. Always check the £ per 100g on the shelf labels as you can make your money go further. Sometimes the bigger packs work out more expensive per 100g than the smaller ones!

25. Test the value range You can often save a pile of cash buying the value range, particularly when it comes to your basic foods. For example, a 500g bag of Smart Price Asda pasta will set you back 29p, compared to around 80p for the standard range. Similarly, Morrisons Savers chopped tomatoes are 32p for 400g, compared to 45p for its standard version. Abigail Yearley, spokesperson for TopCashback, says: “But while own brands can be cheaper, but if branded items are on offer, you may save more opting for that instead. The trick is to be flexible and not committed to one brand over another.”

26. Beware the 'Finest' options We buy own-brand products to save money on food so we automatically assume that because it's from the supermarket's range, it must be cheaper. Finest ranges can often be more expensive than branded products - which is fine if you fancy a treat, it's just worth checking.

27. Buy in bulk Although bigger packs will cost you extra in the short term, they'll help you save money on food in the long run. Buy all your staples in bigger packs – things like cereals, pasta, rice, cheese and tinned beans.  If it's something you know you're going to be using in months to come like pasta or tinned goods, you can never have too much - and things that don't have a short shelf life can last for ages in the cupboard. Remember, you don't need to store your bulk buys in the kitchen. Other cupboards in the house or even the shed or garage can be turned into a pantry.

28. Try the deli counter It’s easy to assume that the deli counter is just full of fancy products and is therefore worth avoiding altogether, but that’s not necessarily the case. You can often get great deals on things like cheese and ham because you’re not paying extra for the packaging. It’s worth checking – but compare with prices of items on the shelves to make sure you’re getting the best deals.

29. Visit local markets Some local markets have great deals on fruit and veg, and also reduce their prices towards the end of the day, so timing your visit may be wise. But check online beforehand or with the stall owners when’s the best time, so you don’t arrive after everything’s gone.

30. Avoid bags of salad Bags of prepared lettuce, spinach and salad always seem like a good idea but they have a very short shelf-life and we never seem to use a whole bag. Before buying them, really think if you will use up a whole bag. If not, look for a smaller serving or a cheaper alternative - you can normally buy half a lettuce on its own.

31. Buy seasonal fruit and veg When certain fruit and vegetables are in season they can be significantly cheaper than at other times of the year. It's a good time to try an ingredient that may have been too expensive before - asparagus and butternut squash are examples of this. You don't need to do too much research to find out what is in season as they'll normally be on display quite clearly in the supermarket. Take a quick look at our seasonal food calendar so you know what to look out for.

32. Avoid prepared ingredients Pre-sliced or chopped ingredients do come in handy when you're in a rush but they're not value for money. The packaging usually means you'll get much less than if you bought it whole and they often cost more. It may be a little more effort but preparing vegetables yourself will really help to save money on food.

Top tip: Ingredients like swede and butternut squash are notoriously hard to chop - if you give them a quick 1-minute burst in the microwave they will soften up a little.

33. Avoid packaged fruit and vegetables Are you really going to use all 10 bananas? Do you need 20 onions? It's easy to just pick up a bag of fruit or vegetables without thinking how many you are actually going to use. If you only think you will need 3 bananas, it's cheaper to buy them separately.

Top tip: If you're a keen baker, having extra fruit is often an excuse to make a cake. Don't throw out over-ripe bananas, make our banana bread instead.

34. Understand best before and use-by dates It can be hard to know when food is going off and the supermarkets don't make it any easier with all their confusing labels. The one you want to look out for is the use-by-date. Best before is about the quality of the food, not the safety, while display date is for the shops not for us. Eggs are the only exception to the rule - you shouldn't eat eggs after their best before date.

• Use-by-date - indicates when the food may no longer be safe to eat
• Best before date - indicates the quality of the food has started to reduce, but it's still safe to eat.
• Display date - informs the supermarket when to remove the item from the shelves

Top tip: You can freeze ingredients right up until their use-by date - so keep a note of things you think you may not use and when the use-by date is so you can still pop it in the freezer.

35. Look for the latest use-by-date When shops restock their shelves, they don't always put the latest use-by date at the front of the shelf. With just a little rummaging you may find a later date at the back of the shelf - which means you've just earned your food a few more days worth of use.

36. Does that need to be fresh? It's a very simple question to ask yourself and one that could really help you to save money on food. The fresh section is often at the front of the store so you find yourself filling up on items that could easily be dried or frozen. Fresh food doesn't have a long shelf-life so only buy it if there is no other option. Fresh pasta is a nice luxury for example, but with quick-cook dried pasta, there really is no excuse to use it on a regular basis.

37. Buy frozen  Frozen fruit, vegetables and fish are often cheaper than fresh and they last much longer. People often think that frozen foods aren't as fresh but the vegetables and fruit are frozen as soon as they're picked so they're actually fresher. A bag of frozen peas can come in really handy when you don't have much in - they can be used as the main ingredient in risotto, soup or a frittata. So for those wondering are frozen foods healthy - the answer is yes!

38. Swap fresh lemon and limes for juice  If you need lemon juice for a recipe - do you really need to buy whole lemons? A bottle of lemon or lime juice in the cupboard is much cheaper than a bag of fresh fruit - and will last a whole lot longer. Mix with tap water or fizzy water and they also make a refreshing drink that's much cheaper than Spite (with far less sugar). Lime juice is also a lovely addition to Mexican sauces such as salsa and guacamole.

39. Check your receipts We often grab the receipt, stick it in a bag and never think of it again. Receipts are the most accurate way of documenting what you actually buy and it's always good to have a proper look over what you spent. Some errors can occur, casting an eye over your receipt can help you avoid any extra costs or missed savings.

40. The wonder of tinned tomatoes If you have just one ingredient in your cupboards, it should be chopped tomatoes. Every chef we've asked about their store cupboard essentials has listed this wonder ingredient and we can see why. Super cheap but oh-so-useful, chopped tomatoes can be turned into sauces, curries, dips and can be used for Italian, Mexican and pretty much most cuisines. See our list of tinned tomatoes recipes. You might also like our list of tinned chickpeas recipes, as well as our tinned tuna recipes and canned salmon recipes.

41. Don’t forget the stock Stock has got to be one of the most under-rated ingredients. Pick up a pack for as little as 80p and just watch how many meals you can use it for. It adds flavour to sauces and if you only have rice in and one type of veg or mince - it turns it into risotto.

Top tip: Stock cubes can have quite high salt levels so check this before using. Stockpots are a little more expensive but have an extra intense flavour.

42. Fill up on carbs You'll never go hungry when you have either pasta, rice or a grain like couscous in your cupboards. Rice can be easily made into risotto. Pasta just needs a little cheese and couscous, some boiling water. They're very handy when it comes to using up leftovers as, generally, most things go with all three.

43. Don’t forget beans Think beans, think baked beans? You're missing out. Pulses such as broad beans, chickpeas and lentils are store cupboards saviours. Often found in tins, they can be stored for months and are brilliant at bulking out meals when you haven't got much tin. Lentils and chickpeas can replace the meat in a meal to turn it into a cheap and healthy meal.

44. Always have eggs in Not only are eggs good for you, they can be turned into so many different meals. They really are an ingredient that is worth its cost. Got lots of leftovers but don't know what to make - crack and egg over them and fry to make a frittata or omelette. Nothing for breakfast - eggs, flour and milk is all you need to whip up some pancakes. Point proven?

Top tip: To test an egg's freshness, drop it into a glass of water. If it sinks to the bottom and stays there, it's fresh. It starts to float the older it is, if none of the egg stays on the bottom of the glass, the egg is off.

45. Stock up on condiments A well-stocked condiment cupboard is an essential tool for the home cook. Vinegars, such as red/white, cider, and rice are the basis of lots of sauces and salad dressings. Mustard is also an easy way to inject some flavour into a dish. Condiments are often inexpensive and can last for a while as you never need to use too much.

Top tip: Combine a little white wine vinegar with lemon juice and chopped mint to make a quick and easy salad dressing - it's delicious with couscous.

46. Know your herbs Fresh or dried, herbs can really transform a meal. It may cost a little to build up your collection, but once you have them, they can last for ages. Knowing what herb works with what dish can really improve the flavour - it's particularly good to give flavour to leftovers you're throwing together. A basil plant is reasonably cheap and easy to care for. We've had ours for about months now on the kitchen windowsill and it adds a ton of flavour to all sorts of dishes.

Top tip: Fresh herbs can be frozen if you notice they're going off. You could even chop them up and combine them with olive oil in an ice tray - or, roll them up with butter and freeze - for some deliciously herb-infused fats.

47. Grow your own tomatoes It can be expensive to grow your own vegetables but if there's one particular item you constantly buy from the supermarket, it might be worth looking into. Tomatoes for instance are cheap to grow - you just need to spend a little up front, then you'll be overrun with free tomatoes.

Top tip: You don't need to dig out a patch in your garden, some vegetables can be grown in pots or alongside your flowers. See our guide on how to grow your own.

48. Pick your own strawberries Take the kids and turn fruit picking into a fun activity. They'll love choosing their own fruits and may even want to get involved in the cooking too. See our guide to strawberry picking farms around the UK. You can then use your produce to make jams, sauces, desserts and freeze them. They will be there waiting for you when the season changes and prices go up.

49. Get fridge and freezer smart Make sure your fridge is always set to 1-5 degrees, it ensures your chilled food lasts longer. Empty freezers are more expensive to run, so the fuller you keep it, the less energy it is using.

50. Learn what you can freeze There are lots of things you can freeze that you probably didn't realise. Cheese and rice can be stored in the freezer as can butter. A little research will show you the best way to store something if you are unsure. The majority of things found in jars or tin (such as baked beans, pasta sauces, and soups) can be frozen - you just need to transfer them to sandwich bags. Pesto can be frozen too - do it in an ice tray so you have handy servings for when you're cooking. Butter also lasts longer in the freezer than in the fridge, when you need to use some you can just grate it off the frozen block. Read our advice on:

• How to freeze food
• Foods you can't freeze

51. Freeze spare bread straight away Bread is often the first thing to go bad. If you often find yourself throwing away the last few slices - it's worth popping it in the freezer. You can freeze a loaf whole or in portions and take it out to defrost when you need it. You can also toast individual slices straight from frozen - so it's perfect for speedy breakfasts and a great way to save money on food.

Top tip: If you know you'll be making a certain amount of sandwiches in one week, freeze the slices you need in a separate portion and defrost them on a Sunday night.

52. Smart store cupboard Don't just chuck things in a cupboard - a bit of order ensures you don't lose or forget about ingredients. Have one shelf for rice and pasta, one for tins and one for condiments. If you open your cupboard and see clearly what you have, you'll be more likely to think of a meal to make out of it. If you're a keen baker, it's a good idea to have a separate space for baking products as they can take up quite a lot of space and aren't often useful when making meals.

53. Organise your fridge New products going into a fridge can often mask others at the back, meaning they'll probably be forgotten about. As items in the fridge usually have a short shelf-life, it's important to rotate ingredients to ensure you don't miss any use-by expiry dates. Separate your shelves for old and new products. You can only move onto the new shelf once the old one is empty. Read our advice on:

• How to organise your fridge
• Foods you shouldn’t keep in the fridge
• How long to keep these cooked foods in the fridge

54. Plan your lunches Dinners are always the first thing we think of when shopping but lunches are just as important. If you know you'll be out at lunchtime, make sure you plan ahead to stop yourself from buying expensive, packaged sandwiches and soups.

Top tip: Include packed lunches in your weekly meal planner - link them up to dinners so you can make the most of your leftovers.

55. Watch out for bananas Did you know that one bad banana or apple can turn other fruits? When off, they emit a gas that affects the fresh fruit around them so keep an eye on your fruit and remove any bad bananas and apples as soon as they start to turn.

Top tip: If you want to make a banana cake, you need over-ripe bananas so putting an off banana next to fresh ones will speed this process along.

56. Food bag clips Some bags have a handy reusable seal which helps food stay fresher longer. Once you open a product, it will automatically begin to go off as bacteria gets to the food. If you seal the packaging shut, you can slow down this process. An elastic band will come in handy as will these food bag clips from Lakeland. Clip-lock boxes and Tupperware are also a good way to keep food fresher longer.

57. Consider a recipe box Even the best recipe boxes might seem like an indulgence, but they can be really good value. A Gousto box for two, offering four recipes each, usually totals around £35 per week. That's not bad for 8 meals. Not only does it reduce all food waste, but having your food delivered means you're less likely to go to the supermarkets and waste money on impulse buys. You're also much less likely to order a takeaway.

Cooking your food So you've shopped smartly, bought the right ingredients - now it's time to look at your cooking. The way you use your food in the kitchen obviously impacts the amount of money you need to spend on food. Read through our easy tips for how to make your food go a little bit further...

58. Batch cook Buying a lot of ingredients when they're on offer, and then using them to batch cook meals and save in the freezer is a great way to save money on food- as well as time. Ready-made portions of food in the freezer are also a godsend for days when you just don't have time to cook. Chilli, Bolognese, soups, and casseroles freeze well for up to four to six months, and once you unfreeze them you can simply bulk up the dish with pulses and extra veg if you want. This also adds extra nutrition to your meals.

Top tip: A big batch of mince could be used to create spaghetti Bolognese, lasagne, meatloaf.... the list goes on. See our 100+ recipes with mince.

59. Use all your food Chances are, you can make better use of the food you buy by eating every part of it. For example, do you cut off cauliflower stems and leaves, even though the whole thing is entirely edible? And what about vegetable scraps? You might bin them, but they can be used to make vegetable stock, or put in soups. Use cheese that’s gone hard by grating it into your food while it cooks, or putting it in a food processor.

60. Learn to improvise Shopping recipe to recipe can really mount up the costs. If you want to try a recipe but don't have all the ingredients, you don't necessarily need to head to the shops. A little research could provide an alternative you already have in or one you could whip up. Buttermilk, for example, can be made by adding lemon juice to milk.

61. Know your ingredients Understanding how to use your ingredients is the best way to ensure you make the most of your food shop. Knowing how to cook each ingredient, how many dishes they can be used in, and how to store it fresh, will reduce food waste.

Top tip: Learn what ingredients can be frozen straight from the shop and what leftovers can be frozen - you'll find your waste food will dramatically decrease.

62. Learn the classics Learning a few classic dishes will increase your confidence and your cookery skills. Once you know the basics, you'll be able to experiment and use your ingredients to create lots of different dishes You may even be able to make up recipes from scratch, which is so much cheaper than ready-meals. We've rounded up the top 57 recipes everyone should know how to cook - how many can you tick off?

63. Eat smaller portions It’s easy to eat more than you need, and food often comes in larger portion sizes than you need. You may be able to get more from a meal if you measure out the recommended sizes. For example, a serving portion of chicken should fit in the palm of your hand, and half a small cup of uncooked rice, or 50g of pasta, is enough per person

64. Save on sauces One of the biggest cost-cutting skills to learn is how to make sauces. It's easy to reach for a ready-made sauce but once you know how to whip them up, you'll wonder why you ever bought them. Cheaper and much tastier, homemade sauces also mean fewer additives. A much healthier way to save money on food.

65. Make your own bread There are certain items that are much cheaper to make at home than buying ready-made. Making your own bread will take a little effort but the results are normally much tastier. Bread is one of the cheapest things to make - all you need is some flour, yeast and a pinch of salt.

66. Make your own cereal Cereal is a very expensive product to buy and, if you eat it every morning, it can be used up quite quickly. It's easy to make up your own cereal and because it's homemade you can make sure it's a healthy start to the day. Muesli, granola and porridge are made using ingredients that are cheap to buy in bulk so you can stock up and make cereal for weeks.

Top tip: Make batches for the family that feature their favourite ingredients - dried fruits and a little sweet twist can make muesli seem like a treat.

67. Stretch your roast A Sunday roast is a good excuse to go all out and cook lots of lovely side dishes and a nice big piece of meat. It's also one of the biggest jackpots when it comes to leftovers - nearly everything can be re-used for meals in the upcoming week. We know you're full after eating and may not want to think about it while clearing away, but a few minutes spent freezing the chicken, potatoes and veggies will result in far less waste. Read our advice on how to use up Sunday roast leftovers.

Top tip: You can always serve a mini roast on Monday night using the leftovers - who would complain about roast, two nights in a row!

63. Keep the carcass It may not look like the most appetising thing in the world but meat carcasses from chicken, turkey and lamb are still full of flavour. If you can't think what to do with them right away you can freeze them and use later. Carcasses make great bases for stock, soup and if you have a few, you can put them in the slow cooker to make a delicious casserole. See our recipes for chicken stock and turkey stock.

Top tip: Store a carass in box all on its own so you can keep any meat that falls away from the bone.

64. Cut up meat before freezing Cooked meat lasts a few days in the fridge, if you don't think you are going to use it again in that time frame - freeze it! Cutting chunks of meat into strips means you can grab a handful and add to meals like stir-fries or pasta.

Top tip: Cut up fresh chicken breasts into strips before freezing, that way you only have to defrost what you want to use, rather than the whole lot.

65. Make the most of your ice trays Hands up if you just use your ice tray for ice. There's so much more it could be doing. The individual portions are a great way of separating out ingredients into smaller servings - which means you can easily use and defrost the amount you need. Sauces, pesto, fruit, anything can be poured into an ice tray and popped out when you need it.

Top tip: If you've got leftover dregs of wine, pour them into your ice cube tray and use to add to sauces.

66. Know your portion sizes Most of us are guilty of cooking more food than we actually need. If you know how to make the most of leftovers, it's not the end of the world but knowing the correct portion sizes will make your meal times more cost-efficient.

67. Save leftovers with reusable bags It can be hard to find space for lots of plastic tubs in the fridge and freezer, which is why sandwich bags come in handy. Liquid leftovers such as stock, soup or gravy can be poured into a bag and, as long as they're properly sealed, can be stacked up in the fridge. Look for reusable sandwich bags to ensure no spillages.

68. Create soups with leftovers Soup is the saviour of leftovers. Pretty much anything savoury can be blended down to make a soup. All you need is a little stock and that's pretty much it. Boil all your ingredients together with the stock and blend with a stick blender if you want a smoother finish. Vegetables, meat, even lettuce can be added to the broth, so it's a great way to through all your leftovers together in one meal. See our massive collection of healthy homemade soup recipes.

Top tip: Make a big batch of chunky soups at the start of the week and freeze in individual portions. Whenever you need something for lunch or a light dinner, you will have a delicious option close to hand.

69. Smooth leftovers If soup is the saviour of savoury leftovers, smoothies are equivalent to fruit. Blend any leftover fruit with a little milk, frozen yogurt or even ice cream if you're feeling a little naughty and voila! A touch of honey will add a lovely sweet finish too.

Top tip: If your fruit is looking a little off, stick it in the freezer immediately. You can use frozen berries in smoothies and bananas just need a little time in the microwave to defrost.

70. Make compotes and jam But leftover fruits aren't just for smoothies. If you simmer them down with a little sugar you can easily turn them into a tangy compote or jam recipe. Compotes can be made and frozen and are delicious atop cereals, ice cream and even beneath a crumble topping for a speedy dessert. Save old jam jars so you have lots of spaces to store your fruity creations.

71. Don’t chuck the gravy Is is just us or is there always loads of gravy leftover from a Sunday lunch? Use leftover gravy from roast dinners as the base for stews or casseroles - delicious! Gravy can be frozen in portions so if you're not planning of using it a few days after making, stick it in the freezer.

72. Make your own ice lollies Leftover juice, milk, yogurt and fruit can be turned into delicious ice lollies. All you need to do is blend the ingredients together and pour into some moulds with a lolly stick. It's always nice to have something sweet in the house and you won't have to worry about the additives in shop-bought ice lollies.

Top tip: If you don't have lolly sticks to hand, you can always freeze the mixture in small portions and serve with a spoon.

73. Slice and freeze lemons and limes Do you have a favourite tipple on a Saturday night? If you've got a few lemons and limes that are looking a little ropey, slice them up and stick them in the freezer. Frozen fruit makes a more flavoursome change to ice cubes - and you won't have to worry about the water diluting your drink!

74. Homemade stock A good stock is the basis of lots of meals - it's also a good use of leftovers. Chicken and lamb bones can be boiled with water to make a meaty stock. Vegetables can also be given the stock treatment. Make a big batch and freeze in portions. Check out our easy stock recipe to see how it's done. Soup made from homemade stock will have lots more flavour than a ready bought stock cube.

75. Bake cakes with your leftovers Like we need an excuse to make a cake! One way to use up leftovers is by turning them into a freshly made cake. As we mentioned already, bananas are better to bake with if they're past their best and pretty much any fruit can be baked into something delicious. It's not just fruits, vegetable cakes such as carrot cake and courgette cake are tasty ways to use up your veggies.

76. Add a topping Sometimes you don't need to turn your leftovers into anything, with a little sauce and a cheesy or crunchy topping and you can create something that doesn't really have a name but is delicious nonetheless. A simple topping of breadcrumbs or grated cheese provides a lovely flavour to leftover vegetables, while a few tablespoons of oats or custard can transform leftover fruit.

77. Make the most of stale bread Bread looking a bit ropey? Rather than trying to use it up or chucking it away, simply whizz it in a food processor to make some breadcrumbs and stick them in the freezer. Breadcrumbs can be used to top pasta bakes, coat pieces of meat or fish and in stuffing. If you don't have a food processor, you can break down the bread with your hands - it'll just take a little longer. Older bread is also perfect for making bread and pudding.

78. Bulk it up Couscous, bulgar wheat, rice, quinoa, or even pasta can help bulk up salads, leftover veggies, or a bowl of soup into a completely different dish. Cheap to buy and easy to store, these long-lasting ingredients are high fibre foods - helping to keep you feeling fuller for longer.

79. Don’t forget potatoes Potatoes are one of the most wasted foods. It's hard to imagine what you can do with a potato once you've cooked it but there are some options. Roast potatoes can be mashed down or turned into a soup, new potatoes can be thrown into a traybake and mashed potatoes can be turned into gnocchi.

Top tip: Keep fresh potatoes in a cool and dry place to stop them from sprouting.

80. Don't miss out on that last bit of ketchup Get to the end of a tomato ketchup bottle or mayo and you can't seem to get any more out? Add a tiny amount of vinegar and give it a shake, you should be able to get a few last dollops out.

81. Throw it all together A few throw-it-together meals are always handy for those last few days before the big food shop. Once you know them, you'll be able to make a meal out of pretty much anything, such as - stir-fries, omelettes and traybakes

82. Make a ‘bung it all in lasagne'

It’s obvious, but using all of the food you buy means you’re getting more for your money. Cherry Healey told us. ‘‘One of the best things you can make is a ‘bung it all in lasagne’. That is just the best way to use up every last bit in your fridge. Chop all your leftover veg and meat, and then you make a lasagne. All you need is the pasta layers and the cheese sauce and the rest of it you can make up. It always tastes really good, you can freeze it.

83. Use clever kitchen gadgets

Soup makers and slow cookers are often cheap to buy and will help you save money on food in long term. They also save on your energy costs while you cook (find out how much it costs to run a slow cooker), and make magical use of leftover food. They make it really easy to batch cook, too. Have a look at the best slow cooker recipes for some inspiration. Even a cheap beef brisket tastes amazing when it’s been slow-cooked for 12 hours. A hand blender is also very useful. Not only can you make soups and sauces - you can even whip up a speedy salsa with some leftover tomatoes.

From tuna fish cakes to tuna and chickpea salad, we’ve got lots of delicious and easy tinned tuna recipes to choose from.

Whether you’re looking for something to make for lunch or dinner, we’ve got a variety of different tinned tuna recipes to suit. Some of our favourites within this collection include our speedy tuna and noodles, which is a quick 15 minute meal to rustle up.

A tin of tuna is a store cupboard staple that has a long shelf life. You can buy tinned tuna in a variety of ways; in brine, sunflower oil, or in spring water.

Depending on what you choose to make with tuna, spring water or brine is often the most popular option. Sunflower oil adds a unique flavour to the tuna, which is perfect as part of a filling salad or as a jacket potato topping.

Tinned tuna recipes

1. Tuna and tomato calzone

You will need: 180g tin tuna chunks

We love calzones - a type of folded pizza, baked in the oven and with the topping hidden inside. Bite through the outside for a gooey filling of creamy mozzarella, rich tomatoes, and tender tuna chunks.

Get the recipe: Tuna and tomato calzone

2. Pappardelle with tuna sauce

You will need: 1 x 198g tun tuna in brine

It's easy to turn tuna pasta from every day to 'a bit fancy'. Swap spaghetti or penne for pappardelle and make a fresh tomato sauce with olive oil and herbs. Top with oregano and capers for a restaurant-worthy dinner.

Get the recipe: Pappardelle with tuna sauce

3. Pasta salad with tuna and peppers

You will need: 1 x 185g tin of tuna

Simple and nutritious, this pasta salad is packed with chunky tuna, diced peppers, spring onions, and fennel shavings in a creamy mustard dressing.

Get the recipe: Pasta salad with tuna and peppers

4. Baked potato with tuna and spring onion

You will need: 160g tinned tuna

Jacket potato is one of our favourite budget comfort foods, and we love them topped with tuna mayo, spring onions and a grinding of black pepper. It's a simple dish perfect for lunch or dinner.

Get the recipe: Baked potato with tuna and spring onion

5. Tuna and chickpea salad

You will need: 250g tinned tuna in olive oil

There's so much goodness in this filling salad - eat it for lunch and you'll feel virtuous for the rest of the day. Tuna and chickpeas go really together, and there's also vitamin E-packed avocados, red onion and rocket in there too. Get the recipe: Tuna and chickpea salad

6. Tuna fish cakes

You will need: 400g tin tuna in brine

This tinned tuna recipes is a budget-friendly alternative to expensive fresh salmon or cod in homemade fish cakes. Our recipe calls for cheesy mash but leftover plain mashed potato will work equally well. Get the recipe: Tuna fish cakes

7. Tuna and noodle salad

You will need: 200g can tuna

Throw together egg noodles with a tin of tuna, cherry tomatoes, shop-bought teriyaki sauce, and chopped peanuts in just 15 minutes. This speedy meal is an ideal option midweek. This recipe serves four.

Get the recipe: Tuna and noodle salad

8. Cheese and tuna jackets

You will need: 1 x 185g tin tuna

Whip these cheese and tuna jackets in just three simple steps. A pinch of cayenne pepper and a sprinkle of fresh parsley make this one delicious but easy dinner.

Get the recipe: Cheese and tuna jackets

9. Baby-friendly tuna fish cakes

You will need: 1 x tin tuna in spring water

These small fish cakes are suitable for babies over 6 months old. They may be small, but they're packed with nutritious ingredients your little one needs - tuna, peas, carrots, and potato.

Get the recipe: Baby-friendly tuna fish cakes

10. Italian tuna and tomato penne pasta

You will need: 2 x 160g tins tuna chunks in brine

Turn the flavours of a classic tuna Nicoise salad into a filling pasta dish for the family. Black olives, fresh basil, and tomatoes make this feel like a real taste of Italy. Get the recipe: Italian tuna and tomato penne pasta

11. Tuna and provençal vegetable crumble

You will need: 450g tinned tuna

Crumbles aren't just for fruit. This delicious savoury crumble has a cheese and breadcrumb topping and is filled with aubergines, courgettes, mushrooms, pepper and tuna.

Get the recipe: Tuna and provençal vegetable crumble

12. Slimming World’s tuna penne Nicoise

You will need: 2 x 185g tins tuna in spring water

Slimming World knows its way around a healthy but filling recipe, and we're big fans of this tuna Nicoise - it's got protein-packed eggs and a little penne in it to help keep you filled up. Get the recipe: Slimming World's tuna penne Nicoise

13. Tuna and tomato salsa pasta

You will need: 130g tinned tuna

A quick-to-cook tinned tuna recipes using a pot of fresh tomato salsa and a can of tuna. Great for lunch or a snack for two people. The quantities can be easily doubled to feed a bigger family.

Get the recipe: Tuna and tomato salsa pasta

14. Tuna spaghetti Bolognese

You will need: 2 x 185g tins tuna in spring water

Save money by making spag Bol with a tin of tuna instead of mince. The meaty flavour and firm texture of tuna mean it can stand up to strong flavours like tomato and garlic. Delicious. Get the recipe: Tuna spaghetti Bolognese

15. Tuna, lime, and coriander jacket

You will need: 2 x tins tuna in springwater

Give baked spuds a zesty twist by adding the classic Asian (or Mexican) flavour combo of coriander and lime. Serve it with red cabbage, carrot, and coriander slaw.

Get the recipe: Tuna, lime, and coriander jacket

16. Tuna and red pesto pasta

You will need: 1 x 400g tun tuna chunks in oil

Give your pesto pasta a protein boost by stirring in some tuna chunks. Add fresh basil or parsley to give it a fresh-tasting finish. This recipe uses shop-bought pesto to make it super speedy to whip up.

Get the recipe: Tuna and red pesto pasta

17. Crab or tuna, lemon, and chilli linguine

You will need: 340g tinned tuna

Flake tuna into warm linguine to make this summery and sophisticated bowl of pasta. The lemon and chilli give it a real kick. Serve with a fresh green salad.

Get the recipe: Crab or tuna, lemon, and chilli linguine

18. Tuna pasta bake

You will need: 185g can of tuna fish in sunflower oi

Watch how to make this classic with our step-by-step video above. A portion of this hearty family meal is just 595 calories per serving. This dish is also hiding plenty of veg too like sweetcorn, mushrooms, and red onion. Topped with grated cheese and a sprinkling of ready salted crisps and you’ve got one flavour-packed meal.

Get the recipe: Tuna pasta bake

19. Tuna and caper spread

You will need: 1 x 185g tun tuna chunks in oil

This is such a versatile little recipe to have up your sleeve. Whizz together tuna, capers, butter and lemon to make a creamy spread for toast, dipping and party snacks.

Get the recipe: Tuna and caper spread

20. Tuna and cheese ciabatta melt

You will need: 400g tinned tuna

Tuna melts are one of our favourite sarnies, and this one is our fave of all. The rich ciabatta base is topped with a tuna mayo with basil and olives and coated with golden, melted Cheddar.

Get the recipe: Tuna and cheese ciabatta melt

21. Puttanesca

You will need: 200g tinned tuna in spring water

If you like bold flavours, you'll love this classic Italian pasta dish. It's packed with chilli, anchovies, garlic, capes and tinned tuna of course.

Get the recipe: Puttanesca

22. Spanish-style fish stew

You will need: 250g tinned tuna

You can use a mixture of any affordable fish in this fragrant fish stew, including fresh or tinned tuna. Serve with potatoes, couscous, or white or brown rice.

Get the recipe: Spanish-style fish stew

23. Tuna and pea quiche

You will need: 200g tinned tuna

Quiche is normally off the menu if you can't eat eggs, dairy, or gluten. Luckily those clever types at Woman's Weekly have come up with this brilliant free-from quiche that doesn't contain any of them.

Get the recipe: Tuna and pea quiche

24. Crunchy tuna filler

You will need: 1 x tin tuna in oil

Don't waste money on expensive sandwich fillers from the supermarket when it's so easy to make your own. Our crunchy tuna filler has a summery, zesty taste as it's packed with cucumber and yellow pepper.

Get the recipe: Crunchy tuna filler

25. Fennel pesto gnocchi with tuna

You will need: 1 x 200g tin tuna steak in brine

Here's an easy pasta dish that's posh enough to serve when friends are over. Stir fragrant fennel pesto, tuna and anchovies into gnocchi and serve with crisp green beans.

Get the recipe: Fennel pesto gnocchi with tuna

26. Quick pasta Nicoise

You will need: 200g tin tuna

Give weekday pasta a French makeover with the classic flavours of a Nicoise salad like tuna, black olives, boiled egg and French beans. It makes a delicious pasta salad for lunchboxes. Get the recipe: Quick pasta Nicoise

27. One-pot tuna pasta puttanesca

You will need: 100g tinned tuna

This easy one-pot dish is on the table in thirty minutes and comes in at under 500 calories per portion. The simple tuna and rich tomato-based sauce in this dish pair perfectly together. Topped with grated cheese and you're onto a winner.

Get the recipe: One-pot tuna pasta puttanesca

28. Tuna and brown rice salad

You will need: 1x can tuna steak in brine

This quick, healthy, and tasty tuna and brown rice salad are perfect for lunch boxes. It can be made in advance and stored in the fridge until ready to be served.

Get the recipe: Tuna and brown rice salad

29. Phil Vickery's potato, apple and tuna frittata

You will need: 2 x 185g cans tuna

Phil Vickery's potato, apple, and tuna frittata is a deicious twist on the classic Italian dish. It's super easy to make and can be ready in 20 minutes.

Get the recipe: Phil Vickery's potato, apple and tuna frittata

30. Crushed potatoes with tuna

You will need: 2 x 200g cans tuna in spring water

With just six ingredients, you can have this mouth-watering meal on the table in just 20 minutes. The tuna and egg make a delicious combo. The potatoes make this dish extra filling. Finish with olives and enjoy.

Get the recipe: Crushed potatoes with tuna

31. Seeded tuna fishcakes

You will need: 1 x tin tuna in brine

Give fishcakes a healthy twist by mixing the breadcrumb coating with 50g of mixed seeds like pumpkin, sunflower, and linseed. They're packed with vitamins and minerals and give the fishcakes a fantastic crunch, too.

Get the recipe: Seeded tuna fishcakes

32. Tuna and onion jacket potatoes

You will need: 100g tinned tuna

Here's another idea to jazz up baked spuds. Mix the tinned tuna together with cottage cheese, diced cucumber and red onion for a easy dinner with minimal washing up. Get the recipe: Tuna and onion jacket potatoes

33. Potato and corn cakes

You will need: 1 x small tin tuna

Turn these delicious potato and corn cakes into a filling meal by stirring in drained tuna and serving with a big green salad. Wrap any leftovers between sheets of kitchen paper and keep them in the fridge to eat cold the next day. Get the recipe: Potato and corn cakes

34. Tuna and potato layer

You will need: 2 x 200g tins tuna in brine

Another brilliant tinned tuna recipes. Even better, this simple dish of potatoes, tuna, and white sauce tastes delicious cold in lunchboxes the next day.

Get the recipe: Tuna and potato layer

35. Tuna and lemon mayonnaise wraps

You will need: 160g tin tuna in brine

For a twist on tuna sarnies, make these yummy tuna and lemon mayonnaise wraps. A squeeze of lemon gives the mayo a citrusy tang, and you can pack the wraps with salad and tomatoes to get two of your five-a-day. Get the recipe: Tuna and lemon mayonnaise wraps

Video of the week

Our cheap and easily family brunch ideas are exactly what it says on the tin, affordable brunch recipes that are simple to make at home when you want to feed a crowd.

Cheap and easily family brunch ideas for the perfect way to start the weekend or spoil the whole family on a special occasion such as a birthday, Mother's Day, Easter or a bank holiday.

Brunch may sound a little fancy but it doesn't have to be. It's one of those meals that we can have without really knowing it - usually at the weekends when you've had a lie in (or at least tried to!). It's a combination of breakfast and lunch and is often a hearty meal that's bigger than your average breakfast to keep you going well into the afternoon.

What types of food do you serve for brunch?

From frittatas to wraps, from waffles to salads, brunch is a wonderful time to experiment with some cafe-style dishes in the comfort of your own home.

We've got plenty of mouth-watering brunch recipes to choose from including some healthy brunch options too like our Morrocan tomatoes, delicious bubble and squeak with smoky egg or how about a quick and easy fruit salad.

Cheap and easy family brunch ideas

Brunch is the perfect time to get friends and family together. Why not open a bottle of bubbles and serve with orange juice to make Buck's Fizz? Brunch is a treat after all! Take a look through all of our cheap and easy brunch ideas for inspiration...

Homemade beans on toast

Try our classic Homemade beans on toast

Skill level: Easy

Pimp baked beans for a quick and easy dinner for the whole family that’s ready in just 20 mins. You can make these homemade baked beans on toast any night of the week.

Full English breakfast pizza

What better way to start the day than with a hearty fry-up. Eggs, bacon, mushroom, sausages - what more could you want? Well, how about serving this whole meal on a pizza-style base? This recipe uses a cut of French boule loaf as the base and tops with a classic full English menu. You could even serve the whole thing on an actual pizza base if you like. The kids will love it!

Get the recipe: Full English breakfast pizza

Build-your-own tarts

The whole family can dig in to create their own brunch tarts with this easy recipe and simple topping suggestions. Make them with whatever you have in your fridge!

Get the recipe: Build-your-own tarts

Banana muffins

So easy! Banana muffins take just 15 mins to prepare before you pop them in the oven and are delicious served warm. A naughty-but-delicious family brunch ideathat you could even make ahead.

Get the recipe: Banana muffins

Bubble and squeak with smoky egg

Perfect for a bank holiday Monday, this classic bubble and squeak recipe can use up the leftovers from your Sunday roast. Our version combines potatoes, cabbage and spring onions and top it with a paprika-infused fried egg as an added bonus.

Get the recipe: Bubble and squeak with smoky egg

Quick farmhouse fry-up

This one-pot dish combines potatoes, mushrooms, chard leaves and egg

to make a super filling brunch the whole family can tuck in to. And

what makes this meal even better? It only works out at 221 calories per

serving - result!

Get the recipe: Quick farmhouse fry-up

Breakfast pancakes

These all-day breakfast pancakes are simply delicious. Top with a gooey fried egg, a couple of rashers of bacon and cherry tomatoes. Pancakes don't have to be sweet every time!

Get the recipe: Breakfast pancakes

Morrocan tomatoes

If you love tomatoes, you must try this dish, it's so simple and tastes delicious. Just like an omelette, you cook your veggies first (the asparagus tips and large tomatoes in this case) and then instead of whisking the eggs you just crack them into the pan and let them cook. This brunch recipe would be ideal served with a cut of crusty bread for dipping in the yolks.

Get the recipe: Morrocan tomatoes

Scrambled egg and salsa wrap

You wouldn't think to put scrambled egg in a wrap now would you? Taking a breakfast classic and lunchtime favourite and combining the two is a genius move for brunch. A freshly prepared salsa made from spring onion, tomatoes and a dash of balsamic vinegar gives this brunch added flavour - you'll be crazy not to try them.

Get the recipe: Scrambled egg and salsa wrap

James Martin's bacon and maple syrup waffles

If you're lucky enough to have waffle maker, waffles should definitely be on the menu for brunch. You can top with anything from bacon to fruit and if you're don't have a waffle maker, you can buy them readymade from the supermarket - shhh, we won't tell if you don't!

Get the recipe: James Martin's bacon and maple syrup waffles

Almond and apricot croissants

These warm buttery croissants are filled with sweet, soft apricots and sprinkled with flaked almonds and dusted with icing sugar - can brunch get any better?!

Get the recipe: Almond and apricot croissants

Florida fruits with toasted brioche

If you fancy something light and refreshing for brunch, this Florida-inspired fruit salad should do the trick. Fresh grapefruit, segments of orange and a sprinkling of ruby red pomegranate seeds makes this fruity brunch a perfect treat for a warmer morning. Serve with a couple of slices of toasted brioche.

Get the recipe: Florida fruits with toasted brioche

Buckwheat pancakes

This buckwheat pancake recipe is one of our favourite brunch ideas. Once

you've perfected the batter and cooked up those soft, fluffy pancakes

you can experiment with all sorts of toppings like fresh fruits or even

bacon and maple syrup. You can go sweet, you can go savoury or you could

have a little of both - the choice is yours!

Get the recipe: Buckwheat pancakes

Annabel Karmel's ratatouille omelette

What's brunch without an omelette? This omelette is better than your usual breakfast omelette as it combines eggs with homemade ratatouille. Aubergine, spring onion and courgette are only a handful of the ingredients used in this recipe, making it a filling and healthy one-pot option.

Get the recipe: Annabel Karmel's ratatouille omelette

Veggie eggs Benedict

This veggie eggs Benedict is the perfect weekend treat. A light,

homemade Hollandaise sauce, soft English muffin buns and one gooey

poached egg - doesn't it sound heavenly? This dish is just a little too

rich to be breakfast, so that's why we've nominated it as one of our

brunch favourites.

Get the recipe: Veggie eggs Benedict

Cinnamon toast with raspberries

With a hint of warming cinnamon and handfuls of fresh berries this delicious cinnamon toast recipe is realyl simple to make and can be rustled up in 10 mins.

Get the recipe: Cinnamon toast with raspberries

Kedgeree cakes

Kedgeree is a dish made from fish, rice and hard boiled eggs - it may sounds strange but it tastes delicious. These kedgeree cakes are the perfect example of how to serve this classic dish for brunch. Serve with fresh salad leaves, baked beans or even sandwich between two buns - whatever you fancy.

Get the recipe: Kedgeree cakes

Poached egg and bacon salad

This delicious dish combines two favourites - poached egg and a healthy salad. The poached egg will give you all the protein you need to keep you fuller for longer and the salad, which combines baby plum tomatoes, celery and mixed salad leaves, will give you the health-factor.

Get the recipe: Poached egg and bacon salad

Bacon, lettuce, and tomato sandwich

Whoever first thought to put these three foods together and sandwich them between thick cuts of bread is a genius. This classic BLT (bacon, lettuce and tomato sarnie - in case you didn't know!) is a great way of using up what you've got in the fridge. You can make this sandwich even better by toasting the bread slightly before assembling. It's a balanced breakfast and lunch in one. Try adding a little egg to the sandwich to give it an extra brunch-y feel.

Get the recipe: BLT

Grapefruit, beetroot and avocado salad

You wouldn't think to put these three ingredients together; grapefruit, beetroot and avocado, but they really do work like a dream. The grapefruit adds a refreshing, citrusy flavour to the mix which makes the chunks of avocado even creamier than usual. The beetroot also adds to the sweetness of the dish while giving it some added colour too.

Get the recipe: Grapefruit, beetroot and avocado salad

Sausage and spinach frittata

Cooked in one pot, this sausage and spinach frittata is so simple and ready in 40 mins - with hardly any washing up! Now that's a great start to the weekend.

Get the recipe: Sausage and spinach frittata

Panettone French toast

This delicious Panettone French toast has taken French toast to the next level, that's why we'd class it as brunch instead of breakfast.

Get the recipe: Panettone French toast

Spinach, onion and egg bake

Whip up 6 of these mini egg bakes in just 25 mins. Perfect if you've got a few people round for brunch or if you're feeling super hungry you could have 2 each!

Get the recipe: Spinach, onion and egg bake

Pasta is one of our favourite ingredients to cook with.

The ultimate way to create a cheap, quick and easy family meal, pasta is one of the most versatile staples out there.

If you want to learn how to make your pasta perfect every time, what pasta to buy and how to make it from scratch, take a look at our handy guide to pasta.

How to cook pasta

Dried pasta is the easiest way to make a pasta recipe at home. It lasts for ages, is super cheap and can be used in many different ways. There are so many different types of dried pasta on the shelf in the supermarket but which one should you go for?

Penne

The long, thin tubes are very versatile and can be used to make most dishes. Especially good for pasta salad, it's hollow middle and slight ridges mean it can hold extra sauce.

Fusilli

The tight corkscrew swirls can sometime be fused with different colours with the addition of ingredients such as beetroot and spinach. Also incredibly versatile, they can be used to make most pasta dishes and are especially good for pasta bakes.

Spaghetti

The long thin stands are the basis for many classic pasta dishes including carbonara and Bolognese. Vermicelli is a very thin version of spaghetti while linguine is a slightly wider version.

Macaroni

The small thin tubes are the ultimate shape for a really cheesy pasta dish - that's why it's called macaroni cheese!

Farfelle

Sometimes called bow-tie pasta for its unique shape, it is most commonly used with tomato and cream based dishes.

Fettuccine

  Translated as little ribbons in Italian, this noodle-type pasta is a thicker version of tagiatelle, which are both delicious with meaty sauces like Bolgonese.

Conchiglie

The small shells are also a very popular pasta choice as they capture lots of sauce per bite.

Lasagne

The thin layers of pasta are traditionally used to create the dish of the same name when combined with meaty and béchamel sauces and lots of cheese. Cannelloni is similar to lasagne but comes in round tubes and is normally stuffed with a spinach and ricotta filling.

Stuffed pasta

As well as the plain dry pasta you can also get shapes that can be stuffed with a filling of your choice or come pre-stuffed in the ready meal section of the supermarket. Chose from ravioli (square pouches), tortellini (rings of stuffed pasta) or jumbo shells.

Fresh pasta

Found in the chilled aisles of supermarkets, fresh pasta is ready in minutes and great if you want to try a posh pasta dish as it has a lovely fresh taste to it. It needs to be kept in your fridge and expires quite quickly after opening so is only really good for special occasions.

How to make pasta

All you need to make homemade pasta is some strong flour (00 pasta flour is the best to use) eggs and some olive oil. It can be a little fiddly to make but it's worth the effort if you want to impress. It's a lot easier if you do have a pasta maker as you need to stretch the pasta until it's very thin. See our easy homemade pasta recipe and top tips from Simply Italian star Michela Chiappa to make your own pasta.

How to cook pasta

Pasta has got to be one of the easiest things to cook. Here you're checklist:

• Dried pasta takes around 12 mins to cook (although you can get quick-cook varieties).
• Always check the pack before cooking.
• You need to get a large pan and fill it with 3-4 times the amount of water to pasta.
• You can add salt to the water to season the pasta but this is not essential and can be done afterwards.

Fresh pasta can be ready in as a little as 30 seconds so it's important to check it regularly.

When cooking pasta, the experts say to cook it al dente (to the tooth) which means soft but with a firm bite but this is down to personal preference.

Once cooked, you can just stir through a sauce or combine with other ingredients and a sauce and bake with a cheesy crust to make a pasta bake - the choices are endless with our selection of easy pasta recipes.

Make an interesting meal out of a store cupboard classics with these instant noodle recipes. Our collection includes everything from Thai prawn curry noodles to chilli chicken ramen, to vegetable noodle soup.

"Instant noodles are a staple in my household – they're such a great base for really speedy family meals. I'll often stir-fry some veg, such as mushrooms and broccoli, then add the noodles along with some water and the seasoning mix, and cook them in the same pan. I love a soft-boiled egg on top along with some crispy chilli oil but you could also add prawns, seared steak, chicken, or whichever protein you prefer," recommends Dominique Woolf, author of Dominique's Kitchen: Easy Everyday Asian Inspired Food, and winner of The Great Cookbook Challenge with Jamie Oliver.

"Another tasty way to pimp them up is using a raw egg to make a creamy sauce. Whisk the egg in a bowl with a dollop of mayo and some gochujang or sriracha, then slowly mix in a little of the cooking water, followed by the noodles. You could add some grated or sliced cheese as well. Top with some kimchi or veg of choice," says Dominique. 

"They're also delicious in a spicy peanut sauce. Combine peanut butter with crispy chilli oil and a little soy then add your cooked noodles to the bowl and combine. If you have any leftovers such as cooked chicken instant noodles are a perfect way of using them up too. Just add it to the broth while cooking and top with some veg. Adding miso paste to the seasoning mix is another great way of adding a layer of umami-rich flavour to your instant noodles."

Easy instant noodle recipes

1. Vegetable ramen noodle bowl

Serves: 4 | Prep time: 15 mins | Cook time: 15 mins

This rainbow-coloured soup is a sight for the senses and is packed with goodness in everything from red peppers to pak choi to spring onions. Top with sliced hard-boiled eggs for protein, or add some tofu to make the soup vegan. Bamboo shoots are brilliant here too. Don't forget the sliced spring onions for the top. 

Get the recipe: Slimming World's vegetable ramen noodle bowl

2. Hairy Bikers' chicken noodle soup recipe

Serves: 6 | Prep time: 20 mins | Cook time: 2 hrs 20 mins

Made using leftover chicken carcasses from a weekend roast to create this delicious recipe. More British in the ingredients than the usual Asian-flavoured noodle dishes, this soup is enhanced by bay leaves and thyme, carrots and celery. Much like the famous Jewish soup, minus the matzo balls.

Get the recipe: Hairy Bikers' chicken noodle soup

3. Homemade pot noodle

Serves: 1 | Prep time: 5 mins | Cook time: 15 mins

A cute idea – basically flipping the idea of using instant noodles for recipes on its head and instead creating your own instant noodles. A Pot Noodle is a guilty pleasure and isn't exactly known for its health-giving properties, so this is a wise alternative. Simply made with chicken (or veggie) stock, soy sauce, and whatever veggies and protein you have, it's a great choice for a quick lunch instead of the same-old sandwiches.

Get the recipe: Homemade pot noodle

4. Singapore noodles recipe

Serves: 4 | Prep time: 5 mins | Cook time: 30 mins

An interesting twist on a classic, this version of the famous Singapore dish is topped with breaded scampi, making it a great one for introducing your kids to the world of noodles. This could be swapped for more traditional protein elements of course, such as king prawns or pork. To make it really authentic, use vermicelli noodles in place of the egg variety.

Get the recipe: Singapore noodles

5. Chinese vegetable chow mein

Serves: 4 | Prep time: 15 mins | Cook time: 5 mins

Who doesn't love a chow mein? And this version is a darn sight healthier than the takeaway variety. With pepper, broccoli, and mushroom an integral part of the recipe, it's a great one for making sure you're getting those essential health-boosting veggies into your diet. It's a super adaptable recipe too, just swap in whatever veg you've got lurking in the freezer or fridge. Adding some tofu or topping with a fried egg for protein would be an excellent plan as well. 

Get the recipe: Chinese vegetable chow mein

6. Wagamama chilli chicken ramen recipe

Serves: 2 | Prep time: 10 mins | Cook time: 25 mins

If anyone knows a thing or two about cooking ramen, it is Wagamamas. The brand can be largely credited with introducing such Japanese delights to the UK back in the Nineties, and we can't imagine how many bowls of their classic chicken chill version they've served up since. Like chicken soup for the soul. Just don't forget the Sriracha. 

Get the recipe: Gousto's Wagamama chilli chicken ramen

7. Pan-fried cod with noodles

Serves: 4 | Prep time: 10 mins | Cook time: 10 mins

Cod isn't the most obvious fish to associate with a noodle dish, but it works beautifully here. This is an interesting dish featuring fresh radishes, plus sesame seeds for crunch and a tang from the rice vinegar that gives it all a distinctly Japanese flavour. Super fresh, vibrant, and pretty much restaurant standard, if you ask us.

Get the recipe: Pan-fried cod with noodles

8. Chinese-style chicken with vegetables

Serves: 4 | Prep time: 15 mins | Cook time: 15 mins

Using tender and flavoursome chicken thighs, this is a comforting dish made with zero complicated ingredients – just soy sauce, plenty of veggies, and noodles. Because sometimes the simple things are the best (and it means you don't have to go to the shops – it could even include freezer veg, like peas and sweetcorn if you're lacking in fresh). 

Get the recipe: Chinese-style chicken with vegetables and noodles

9. Pork satay noodles

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

Minced pork is an under-used ingredient here but, in countries like Cambodia and Vietnam, it's a staple of cooking, and works very well in noodle dishes, particularly if fried until dry and crispy. It pairs brilliantly with the cheat's satay sauce, made from jarred peanut butter, chilli, and soy sauce. The sugar snap peas are a great addition for flavour and crunch, though they could be swapped for mangetout or green beans if need be.

Get the recipe: Pork satay noodles

10. Quick chilli beef noodles

Serves: 4 | Prep time: 10 mins | Cook time: 10 mins

A texture sensation with the silky, thick udon noodles paired with crunchy stir fry veg and sizzling steak (leftover roast beef stirred through for the last couple of minutes works well too). Cook this dish in nut oil for the best results,  add a generous glug of teriyaki sauce, and finish off with crushed peanuts. A great choice for a midweek meal.

Get the recipe: Quick chilli beef noodles

11. Thai prawn curry noodles

Serves: 4 | Prep time: 5 mins | Cook time: 15 mins

Using coconut milk and red curry paste, this is a classic Thai curry with a twist – switching out the usual rice accompaniment for instant noodles. Great for a Friday night curry night, don't forget the fish sauce and lime (ideally add some lime leaves into the sauce) for that distinctive flavour of Thailand.

Get the recipe: Thai prawn curry noodles

12. Spicy hot smoked salmon noodles

Serves: 4 | Prep time: 5 mins | Cook time: 15 mins

Smoked salmon isn't a traditional choice to accompany a noodle-based dish, but we're all for fusion experiments and, in this case, it works. The recipe uses hot smoked salmon (as opposed to the raw type you might eat on a bagel with cream cheese) which could be swapped for a regular salmon fillet if you prefer – trout will work well here, too. Plenty of garlic, ginger, soy, and lime, and a dash of curry powder add flavour punch. 

Get the recipe: Spicy hot smoked salmon noodles

13. Bang Bang chicken noodle salad

Serves: 4 | Prep time: 20 mins | Cook time: 10 mins

Did you know that bang bang chicken gets its name from tenderising the chicken with a meat mallet? You do now… This is a great one for shredded leftover roast chicken and contains plenty towards your five-a-day with cooled noodles and a lively dressing made from ginger, garlic, chilli, lime, and peanut butter. A great recipe for warmer months, perfect with a cold beer or a chilled glass of rosé.

Get the recipe: Bang Bang chicken noodle salad

For more noodle-based inspiration, check out our best chicken stir-fry recipes, as well as our handy collections of cheap family meals and healthy family meals

We've rounded up 50 different recipes which use cheap and healthy chickpeas. From curries and homemade hummus to pasta, salads and stews, these dishes make the most of a tin of chickpeas...

Chickpeas are cheap and healthy and can be added to so many different dishes. We've rounded up 50 of our favourite ways to use tinned chickpeas.

From homemade hummus to Moroccan tagines, fancy fish dishes to quick lunchbox ideas, these recipes make the most of the humble chickpea.

They are one of our favourite store-cupboard ingredients, especially the tinned kind, as you can use them straight from the can. Have a few tins on standby and add them to salads, stews, curries and weeknight pasta dishes.

They're a great source of protein and fibre, so add more chickpeas to your diet with our round up of 50 recipe ideas.

Click through to see them all...

Then try our lovely recipes to make with a simple tin of tuna.

Slimming World's chickpea and chilli cakes with minted yogurt dip

You will need: 2 x 400g cans chickpeas

Smokey chickpeas

You will need: 1 x 400g can chickpeas

Spanish-style squid

You will need: 2 x 400g cans chickpeas

Chickpea pesto salad

You will need: 1 x 400g can chickpeas 

Sweet potato and griddled prosciutto salad

You will need: 8tbsp tinned chickpeas

Warm spaghetti with rocket, raisins and chickpeas

You will need: 1 x 400g can chickpeas

Chickpea and parsley soup

You will need: 200g tinned chickpeas

Chickpea and courgette eggah

You will need: 1 x 400g can chickpeas

Tuna and chickpea salad

You will need: 410g tinned chickpeas

Moroccan chickpea cakes

You will need: 1 x 400g can chickpeas

Spicy baked chickpeas

You will need: 1 x 400g can chickpeas

Hummus

You will need: 200g tinned chickpeas

Meatball tagine

You will need: 1 x 400g tin chickpeas

Couscous, chickpea and salmon salad

You will need: 75g tinned chickpeas

Carrot and Coriander burgers

You will need: 410g tinned chickpeas

Roasted red pepper and chive falafel

You will need: 2 x 400g tins chickpeas

Spiced sweet potato soup with garlicky croutons

You will need: 410g tinned chickpeas

Roast vegetable and chickpea salad

You will need: 600g tinned chickpeas

Chickpea and coriander salad

You will need: 250g tinned chickpeas

Spiced lamb crumble

You will need: 410g tinned chickpeas

Citrus salmon

You will need: 1 x 400g tin chickpeas

Cauliflower and radish salad

You will need: 210g tinned chickpeas

Spanish-style spaghetti

Homemade falafel

You will need: 2 x 400g tins chickpeas

Chickpea burgers

You will need: 2 x 400g tins chickpeas

Chickpea dhal

You will need: 2 x 400g tins chickpeas

Greek shepherd's lunch

You will need: 410g tinned chickpeas

Winter root vegetable tagine

Tagines are Moroccan stews. They're often made with lamb or chicken, but this one is a great option for vegetarians as it's packed with carrots, parsnips and butternut squash, and of course those trusty chickpeas.

Andalusian-style chorizo with beans

You will need: 410g tinned chickpeas

Lamb and mint kofta kebab

You will need: 410g tinned chickpeas

Avocado couscous salad

You will need: 220g tinned chickpeas

Spiced vegetable stew

You will need: 410g tinned chickpeas

Red pepper hummus

Chickpea and potato curry

You will need: 300g canned chickpeas

Lamb and apricot stew with couscous

You will need: 1 x 400g tin chickpeas

Joe Wicks’ vegan chickpea curry with tomato and spinach

You will need:1 x 400g tin chickpeas

Vegetarian curry with tofu

You will need: 200g tinned chickpeas

Chicken tagine with couscous

You will need: 210g tinned chickpeas

Moroccan Mushrooms

You will need: 1 x 400g tin of chickpeas

Moroccan chickpea and sweet potato salad

You will need: 2 x 400g can chickpeas

Sausage and chickpea stew

You will need: 400g tinned chickpeas

Lamb balti with spinach and chickpeas

You will need: 1 x 400g tin chickpeas