Althought written a couple of years ago (by then student Nicola Mirams) this advice and tips still hold good

An amazing amount of the food that we buy goes to waste so here are some tips about what you can do with the foods we most frequently chuck.

Cheese, you don’t need me to tell you, is expensive these days. But for many people, especially vegetarians, it’s a staple source of protein, never mind one of life’s great pleasures. So how can you cut back the amount you spend on it? A re-run of the popular article we posted last year (based on 2008 prices but the same conclusions apply)

This week is apparently National Curry Week but I wonder how many of us will be making our curries from scratch? Or even if it’s cheaper to do so? If you haven’t got a good stock of spices you could easily spend the cost of a takeaway buying ingredients for the recipe which you never get round to using again. On the other hand, home made curries undoubtedly taste better so what's the best strategy?

Nicola Mirams gives some timely tips on how to make your student budget stretch

Yesterday I bought a kilo of carrots for 45p in Tesco. A bargain? Well, only if we eat them all and a kilo takes quite a bit of using up. In many ways it’s better to buy exactly the amount you need so there’s no chance of wasting them but many smaller supermarkets only sell them pre-packed. Here's how to get through a bumper bag . . .

It’s high summer. The perfect time of year to feast on fresh fruit - and the cheapest, you’d think. But that’s not necessarily the case. There are bargains to be found away from the fresh produce counter

Rediscover thrifty ways of making meat stretch

Suddenly the sun’s out! But how cheap is that salad going to be?

The second in my new series on how to cope with soaring food prices

Up 81% in a year, everyone’s favourite storecupboard ingredient has suffered one of the biggest of the recent food price rises. So how do you cut back the amount you spend on it?

Ever thought that shopping more often could save you money?