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The Guardian - Back to homeThe Guardian

Thrifty cooking tips

As the cost of living increases and food becomes more expensive, in this series we focus on ingredients which remain affordable and show you what you can do with them.

30 June 2023

  • How to make a heat map of your oven grill – vertical video

  • Level up your instant noodles with these hacks – vertical video

12 October 2022

  • Oscar Solomon's recipe for lemon ouzo mussels, warrigal greens and tomato oil

    Flex your mussels: how to cook Australia’s most underrated seafood

    Mussels have historically been a hard sell in Australia. But with major supermarkets stocking the pot-ready shellfish at great prices, the molluscs could be having their moment

24 August 2022

  • Tamal Ray's spiced chickpea and chicken thigh traybake: enough for the whole table.

    From casseroles to curry: six ways with chicken thighs

    The once-maligned cut of chicken comes to the fore as a flavoursome, juicy – and cheap – ingredient in dishes across many cultures

10 August 2022

  • Felicity Cloake’s rice pudding recipes.

    From pilaf to pudding: six winter-friendly ways with rice

    Whether you like your rice fluffy, fried or stuffed with cheese, this staple grain can produce a dish to suit any palate, on a minimal budget

28 July 2022

  • Meera Sodha's Pakistani-style aloo palak.

    Dips, dals and naked ravioli: five ways with frozen spinach

    From curries to pie, frozen spinach is an economical way to pack a heavy vegetable punch – and it works in just about every cuisine

20 July 2022

  • Anna Jones’ creamy polenta with grilled mushrooms and radicchio

    Comfort meal: six ways with polenta, from creamy ragu to gluten-free quiche

    Low-cost, shape-shifting ingredient is always a treat – whether it’s baked into a cake or fried until crisp

13 July 2022

  • Golden-brown and glistening with fat: the obscenely tasty rotisserie chicken.

    Six ways with rotisserie chicken: pies, fries, and toasties

    It’s not just schmaltz: the humble supermarket chicken has lots to offer as leftovers between bread, pastries, tortillas and more

9 July 2022

  • Peas, tahini and za’atar

    Six ways with frozen peas: from pasta to pesto

    Give peas a chance! At less than $4 for 500g, they can be smashed and mashed in any number of ways – or turned into hearty winter soups

29 June 2022

  • A woman in an apron scoops pumpkin seeds out of a cut pumpkin. In front of her on the bench are an array of ingredients including cauliflower, onions, canned tomatoes and spices

    Six ways with pumpkin: from brunch to brownies

    Pumpkins are versatile, long-lasting vegetables – for less than $4 a kilo. Here’s how to use them for every course: soups, desserts, roasts, and more

22 June 2022

  • Mulligatawny: a classic Indian-British soup that’s just one of many ways to use the humble, versatile lentil.

    Six ways with lentils: from vegetarian ragu to speedy dal

    Lentils are flexible, nutritional powerhouses – for around 18 cents per serve. Given their dazzling range, how do you pick the perfect pulse for your dish?
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