The ticking over of a new year comes accompanied with a slew of resolutions, often led by a determination to save a few extra dollars. For the foodie, it can be hard to stick to a budget when it comes to eating. But as these tips prove, it’s not impossible…

Be realistic

Be upfront with yourself about what you can achieve when it comes to creating a budget. Aim to reduce your spend slightly, rather than going full cold turkey. As consumer finance expert for Mint, Kimmie Greene, suggests to Bon Appétit: “Do you cook? Do you order in and let your stove collect dust? Do you entertain? Have a dialogue with yourself upfront to outline a smarter, more realistic budget.” That way you will be able to shrink your current spending in weekly and monthly allotments, as Greene explains: “Tracking each meal would be really hard, like attempting to count every calorie.”

Plan, plan and plan some more

The meal plan is a budget’s best friend. Whether excel spreadsheet or food diary, a plan of attack (and just exactly what you will be forking into your mouth) is the only way to keep track of your expected spending and saving. As the The Skint Foodie explains to The Guardian “impulsive spending isn’t an option so plan your week’s menu in advance, making shopping lists for your ingredients in their exact quantities…I have an Excel template for a week of breakfast, lunch and dinner. Stop laughing: it’s not just cost effective but helps you balance your diet.”

The freezer is your friend

The old saying ‘waste not, want not’ certainly rings true for the budget conscious. What can’t be used for a certain meal can be saved for another, thanks to the freezer which can house excess ingredients as well as leftovers. “You may proudly claim to only have frozen peas in the freezer – that’s not good enough. Mine is filled with leftovers, bread, stock, meat and fish,” adds The Skint Foodie. “Planning ahead should eliminate wastage, but if you have surplus veg you’ll do a minestrone, and all fruits threatening to ‘go off’ will be made into a compote or juiced.”

Your pantry is your priority

A fully stocked, organised pantry is a trick of the trade for any budding chef. Organise long-life ingredients (such as oats, rice, beans, and spices) into jars and categories, clearly labelling for easy access. Now you will know just what you are working with, to make planning ahead (and avoid purchasing something you already have in stock at home). While it may be kind of costly to stock a pantry with relevant spices and grains, it will pay off in the long run, as Budget Bytes explains, “dry goods are usually the least expensive and most versatile ingredients in your kitchen.”

Eat like a peasant

Traditional peasant food has it right when it comes to scrimping and saving. Ingredients such as beans and chickpeas are not only delicious, but nutritious and more importantly cheap ways to bulk up a meal. The Skint Foodie suggests that you also find creative ways to incorporate cheaper cuts of meat and fish types into your diet. “This means eating the obvious things such as beans, pulses and abundant veg, but also cheaper fish such as mackerel, pouting and flounder, and cuts of meat such as beef shin, pork cheeks and offal,” he says. “I love all that stuff, but it really is the only way to go, and easy to find if you make a bit of effort.”