Tom Kerridge shares ‘best friend’ in the kitchen for saving money

Tom Kerridge says hospitality is ‘up against it’

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With the UK in the depths of a cost of living crisis, Britons are keen to do whatever they can to save money. Tom Kerridge exclusively spoke to about how Britons can save their pennies with a few simple supermarket and cooking hacks.

Tom’s first tip for cost-effective food shopping was to stock up on frozen fruits and vegetables.

According to BBC Good Food, “frozen fruit and vegetables are almost like-for-like in terms of nutritional value when compared with fresh”.

He told “The freezer really can be your best friend for preserving food but also reducing food waste.”

Many of us have eyes that are bigger than our stomachs, causing us to grab too much of what we need when we head to the supermarket.

Opting for frozen food means that it’s there for the taking, and any leftovers can be kept for a later day.

Fresh fruits and vegetables will often go off within a few days, however, money-savvy Britons can avoid this by using the freezer.

Tom continued: “You can get so much frozen fruit and veg these days and having it frozen and ready to go, means you’ll only use what you need each time.

“Tinned fruit and veg like tomatoes, beans and potatoes are also great value and help reduce food waste as they don’t go off as quickly as fresh.”

Another positive of buying frozen fruit and veg is that you can access it all year round, even when it is not in season.

According to BBC Good Food, storing away fruit and veggie goodness in the freezer is a valuable way to get enough Vitamin C in the winter months.

They are also a “healthy and convenient fast food’, which does not require washing, peeling or chopping. They are also fast to cook.

Another cost-effective element is that frozen fruits and vegetables are typically cheaper than their fresh counterparts.

This is particularly true when the fruit is not in season. Tom provided a second tip for cheaper food shopping, and that is to plan ahead and be prepared.

He told “One of the big things is having a shopping list and an understanding of menu prepping and meal planning, knowing what you’re going to cook over the next five or seven days.

“Building together the recipes you’re going to cook, and only buy what you need – a little bit of structure works really well.”

Many are guilty of popping to the supermarket when they’re feeling peckish, only to pick up too much of what they need – as well as a few extras.

Having a plan and being a little bit strict can go a long way in terms of saving pennies over time.

Tom continued: “Buy twice the amount (if you can), then batch-cook meals like shepherd’s pie or soups to keep in the freezer to save on utilities – a little bit of structure will help save a few pennies which turn to pounds.”

As for the chef’s favourite cost-effective ingredient, Tom recommended one particularly versatile meat product.

“Mince is an affordable protein and you can create loads of fantastic dishes with it, from Bolognese to sauces or shepherd’s pie, cottage pie, chilli or burgers. I like to roast it in the oven until it goes really crispy and dark,” he said.

This can also be stored in the fridge in a plastic container for later and is rehydrated by adding sauce.

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