Step 1: check what you have
Look in the fridge, freezer and cupboards. Plan the first meals around what needs using.
Step 2: plan five to seven dinners
Include one leftovers night and one "use it up" night. Reuse ingredients across meals: a bag of spinach for a curry and an omelette.
Step 3: cook double twice a week
Freeze the extra for lunches or busy nights.
Step 4: write the list by aisle
It is quicker and you buy less on the way round.
Step 5: shop once
Every extra trip is a chance for extras.
Cheap meals to rotate
Dal and rice, bean chilli, pasta with tomato and lentil sauce, egg fried rice, tray-baked chicken and vegetables, big vegetable soup, jacket potatoes.
Price your favorites with the meal cost calculator, or try a meal plan month.
