Before you go to the store, make a shopping list. You'll be less inclined to put products in your cart that you don't need.
Purchase in quantity. So, if you're going to create a fish pie, buy larger packs of fish and use the leftovers to make fishcakes, fish curries, and other dishes. Purchasing larger packets is frequently more cost effective.
Use caution when it comes to food that has passed its prime. So stale bread can be turned into delicious croutons or bread and butter pudding, stale croissants can be sliced in half and topped with a fruit crumble mixture and either baked immediately or frozen for another day, use a batch of vegetables to make a big stir fry, fruit that has reached the end of its shelf life can be turned into smoothies, and leftovers from a roast chicken dinner can be turned into a yummy chicken pie.
Try cheaper brands - the product is typically the same as the more expensive brands, just with a different label.
Make the most of supermarket deals, especially on long-life products – stock up on pasta, beans, rice, pulses, and other staples when they're on sale for 3 for the price of 2 or more – pasta, beans, rice, pulses, and other staples are the foundation of many delicious meals and will always be used up – plus they have a fantastically long shelf life.
You can use the freezer for more than simply ice cream. Many foods can be frozen and stored for up to six months. Because we rarely utilize all of the herbs we buy in one meal, even fresh herbs can be frozen (see video below).
