Eat well for less

[RibenaBerry]

Good idea for a thread!

I do a lot of what others have mentioned - I try to think of meat as flavouring my meals rather than being the main part. So I bulk out bolognaise with mushrooms and lentils, and add loads of beans to chilli etc. I plan my meals and batch cook / freeze so I’m not tempted to get a takeaway if I’m too knackered to cook.

Also worth shopping in the “ethnic” aisle in supermarkets - often find that things like coconut milk or spices are cheaper than the supermarket own brands.

 

[Notworthy]

Interesting article today How do supermarkets tempt you to spend more money? - BBC Food

 

[Rippedjeanmaybe]

I’ve always bought own brand items and I’ve never had an issue.

we always make a meal plan and write out a list of things we need, so that we don’t buy a load of random foods.

we also make a lot from scratch and pack out meals with veg. So bolognese for example we don’t use a jar, we make the sauce using loads of veg.

 

[ScorpioMoon]

I batch cook a big tomato sauce, so passata or chopped toms, grated carrots, peppers, mushrooms, onions, salt, pepper and then freeze in portions and it can be used as a base for all sorts bol, chilli etc. frozen veg can be cheaper than fresh too

 

[batmancat]

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

 

[Peaches_xox]

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

I think for dried chickpeas you need to soak them (overnight) and then just cook them as you would tinned ones!

 

[shadowcat5]

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

Soak them overnight and cook for 25-30 minutes - They should be soft to bite and piping through

 

[crossroads]

I think for dried chickpeas you need to soak them (overnight) and then just cook them as you would tinned ones!

I keep thinking I should use my slow cooker more but I’m veggie & hate overcooked vegetables….any good slow cooker recipes that don’t leave everything as mush?
Also, I’ve got a big tub of dried chickpeas but no instructions as to how to cook them…any tips?!

What shadowcat said - soak them overnight (can add baking soda to the water to soften the skins), then boil them until soft. Add salt and bay leaves to the water for more flavour, I also like to add olive oil. They freeze well so I'd recommend batch-boiling everything at once.