1.Use the cheap cuts. Cheaper cuts of meat (such as those labelled “stewing” or “braising” cuts in the supermarket are much cheaper than quick cooking cuts, such as steaks or chops. If you own a slow cooker, you can make up fantastic stews with these cuts too.
2.Eat chicken legs, not breasts. Again, chicken legs are much cheaper than breasts and much more versatile too as they aren’t as easy to overcook as the breast.
3.Shopping later in the evening means you can often bag some meat bargains – supermarkets mark down the meat that is about to reach its sell-by date. You can either cook it that evening or put it in the freezer straight away.
4.Buy eggs at the farmers’ market. In general, farmers’ markets tend to be really expensive (though the quality is superb), but I’ve always noticed that the eggs are cheaper than the supermarket – and much tastier. They are often free-range and organic too.
5.Develop a taste for liver. Liver is one of the most nutrient-dense foods there is, so if you can develop a taste for it you’ll be consuming a product which is not only very good for you, but is also much cheaper than meat. My local supermarket stocks 227g cartons of chicken liver for 50p. Fry up sliced onions in butter for a delicious accompaniment.
6.Bulk buy nuts, ground almonds and spices – they are cheaper bought this way. Nuts are a healthy snack, ground almonds can be used in low-carb baking and spices can add lots of flavour to your meals.
7.Use tofu. Tofu is relatively cheap, when compared with meat. The secret is to marinate it before cooking to add in lots of flavour.