Start by costing a few regular meals. The breakdown usually shows that one or two ingredients make up most of the cost — that's where changes help most.
- Compare price per kg or per litre on shelf labels, not pack price.
- Try own-label versions of staples like flour, tinned tomatoes and rice.
- Bulk out meat dishes with lentils, beans or vegetables.
- Plan meals that share ingredients so packs get used up.
- Freeze extra portions rather than letting leftovers go to waste.
Re-cost the meal after each change to see what actually made a difference.