Planning for Cost Efficiency

Strategic Planning

Budget cooking starts long before you turn on the stove. Begin by auditing your pantry and fridge to see what you already have. Write a weekly meal plan based on these items, filling in the gaps with versatile staples. Prioritise seasonal produce, which is often cheaper and higher in quality. When shopping, always look at the price per kilogram or litre rather than the total package price. Own-brand products are often identical in quality to premium names but can be significantly cheaper. ## Smart Staples Build your meals around affordable foundations: dried grains like rice and pasta, legumes, potatoes, and seasonal vegetables. Avoid buying pre-cut or pre-washed produce, as you are paying a premium for that convenience. By choosing whole ingredients, you get more for your money, and they generally stay fresh for longer in the fridge or pantry, reducing the likelihood of waste.