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As the cost-of-living crisis continues to bite, many of us are looking for ways to save money where we can. Food shops are one of the main things that have become more expensive in recent years – so are there any easy ways to save a bit of cash in the kitchen? Chefs are on hand to share their top money-saving tips… Make simple swaps Suzanne Mulholland, author of The Batch Lady: Cooking On A Budget (HQ, £22) recommends letting go of loyalty to brand names. For example, she says: “You’re not going to notice a difference in flour – yet it’s about a fifth of the price of a branded one.” Mulholland continues: “If you love to eat haddock, then buy hake instead. If you like to eat cod, buy coley instead – monkfish? Buy seacat. These are all very similar fishes, but they’re just not the most popular ones everybody else buys. “You wouldn’t actually notice the difference between eating a different type of fish, because hake is very much like haddock – yet because it’s not that popular, it’s half the price. It’s also locally sourced, because these are all British fish.” Maunika Gowardhan, author of Tandoori Home Cooking (Hardie Grant, £25), also advocates cost-effective swaps. “If it’s a chicken recipe, I normally use chicken thighs over chicken breasts,” she says. “It’s a cheaper cut of meat, and it’s a more flavourful cut of meat.” If you’re a keen baker, The Great British Bake Off’s Kim-Joy (Bake Me A Cat, Quadrille, £16.99) has a top tip for you. As butter “has become so much more expensive”, she recommends “using more vegetable oil in baking”. Make a plan “Most people are cooking blindly,” says chef Max La Manna (You Can Cook This!, Ebury Publishing, £22), “Pulling ingredients together and cooking – they do the same when they go to a supermarket, they buy ingredients – and a lot of waste happens when people don’t have a plan.” La Manna’s top tip is firstly “cook the food you already have before you go out and buy more”. After that, it’s all about making a plan. “Shop smarter,” says La Manna. “Create lists when you go to the supermarket, and stick to that list.” Make your ingredients last longer Throwing away produce that’s gone off is money down the drain – so La Manna is keen for us all to make ingredients last longer. “You can extend the shelf life of ingredients – for instance, most people throw away bag salad or herbs,” he says. “What I do with my bag salad, once I bring it home I’ll wash it and also let it sit in cold water – because it firms up and it gets crisp and it stays fresh a little longer.” Once he’s washed the salad, he divides the bag of leaves – putting half in a container in a tea towel (“to absorb some of the moisture”) and use within the next three or four days. “The other half I cook in hot water – blanch it really quickly, squeeze out the water, then I have this kind of pre-cooked spinach. Roll that up tightly, place it in the freezer and then when I need something in a week’s time – a stew, a soup, a curry, a stir-fry – pop those in.” You can also reduce waste by knowing how to store all your other produce properly. “That’s where a lot of waste is coming in, people put ingredients away, they turn their back and the food’s already gone bad,” says La Manna. “Know how to store your produce and where to store it – potatoes should be kept in a cupboard somewhere dry, dark, cool but well-ventilated so they don’t begin to sprout. Same thing with onions. Bananas like to have their own space – bananas don’t like to be with other ingredients, because they release a chemical and will ripen quicker.” Instead of throwing away bananas on the turn, La Manna says: “It’s great for the freezer, [or] use them in smoothies. Use them as a batter for cupcakes or cakes.” Use every part of your ingredients “With Chinese food, there really is a ‘no waste’ policy,” says Kwoklyn Wan (One Wok, One Pot, Quadrille, £16.99) – and he suggests this ethos could help you save money in the kitchen. “Even when you peel your onions, use the onion skin in the stock” – along with anything else you might normally throw away, such as the top ends of carrots or fish heads. “That’s so important – if people learn to use every part of that ingredient… You can have a fantastic dish with all the best bits, and at the end of it, you’ve got this fantastic soup base. All you’ve got to do is add really cheap noodles into it, and maybe a few veggies and tofu, some chicken – whatever. “You’ve got this lovely broth – and that’s your next meal completely free, or near enough.” Be smart with your ingredients Most of us are guilty of buying an exciting-sounding ingredient for our store cupboard and only using it once. If you really want to save money in the kitchen, it’s all about being smart with what you buy – and making sure you’re going to use it a lot. Lydia Vernon, co-author of Caught Snackin’ (Hamlyn, £20), says that on Caught Snackin’s wildly popular TikTok channel,”we like to keep with the same ingredients for each recipe. “We stay around things like mixed herbs, garlic powder, plain flour – those kind of staples you have in your cupboard all the time, which are going to be cost-effective.” Food writer Gurdeep Loyal (Mother Tongue, Fourth Estate, £26) takes this one step further, saying: “My advice would be to equip your pantry with four or five very flavour-forward ingredients – things such as tamarind paste, things such as brown miso, things such as fennel seeds, for example, or something like tandoori masala powder. “Because these four or five pantry staples can transform anything really simple and basic – just adding a spoonful of this is going to amplify your cooking into hundreds of different directions. “It means you can use very basic supermarket staples, then turn them into something incredible” – without having to spend money on fancy new ingredients every week. 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More must be done to get black, Asian and ethnic minority people to participate in breast cancer trials, experts have said, as they warned that people from these backgrounds have been under-represented in previous studies. Medics said that they want research into the disease to be “relevant to people we see in the clinic”. Experts said that there is a “broad misperception” that black women “don’t suffer as much from breast cancer” which can result in the perception that “cancer is a white person’s disease”. If I hadn’t gone on the trial at The Christie, I wouldn’t be here today Jasmin David This is despite the fact that previous studies have found that black women are more likely to die from breast cancer compared to their white peers. They are also more likely to develop more aggressive cancer and be diagnosed when their cancer is at a more advanced stage. It comes as the NHS Race and Health Observatory launched a new campaign alongside Macmillan Cancer Support to improve diversity in breast cancer clinical trials. The project, which is being supported by Roche, aims to raise awareness of the lack of diversity in clinical studies, improve communications and provide longer term support to patients. Specialist nurses will be provided at two major cancer hubs – Bart’s Health NHS Trust in London and The Christie NHS Foundation Trust in Manchester – to help guide patients through the process. Men, who account for 1% of breast cancer patients in the UK, are also being included. The NHS Race and Health Observatory said that there are “multiple barriers” around the recruitment, communication and retention of black, Asian and ethnic minority patients in clinical trials. It said that data show that people from an ethnic minority background are poorly under-represented in many clinical trials. And the Caribbean African Health Network said that there has been a “disengagement” in research “as a result of mistrust”. Jasmin David, a 53-year-old breast cancer patient from Fallowfield in south Manchester, took part in a clinical trial which saved her life and is encouraging others to do the same. Two years after her initial diagnosis and treatment at The Christie she was told that the cancer had come back and had spread to her lungs, lymph nodes and chest bone. The mother-of-two was told she had less than a year to live but was also offered the opportunity to take part in a clinical trial at the National Institute for Health and Care Research Manchester Clinical Research Facility. Ms David is now cancer-free. “If I hadn’t gone on the trial at The Christie, I wouldn’t be here today,” she said. “I have two children and now I get to be there for them as they grow up. “Research gave me a second chance and life and I’m relishing every second of it. “I want everyone, no matter their ethnicity, to have equal access to clinical trials, so I’m glad that this important piece of work is being done. I hope that by sharing my story I can inspire more women like me to come forward and take part in clinical trials.” Dr Habib Naqvi, chief executive of the NHS Race and Health Observatory, said: “We are pleased to announce this partnership and our joint commitment to ensuring inclusion and representation in future breast cancer trials. “We believe that when targeted, culturally sensitive interventions and communications are put in place, under-represented groups can be successfully recruited into clinical trials.” He added: “There is a broad misperception that black women don’t suffer as much from breast cancer or it does not run in their family history. This can result in the perception that cancer is a white person’s disease. “We want this pilot to encourage women at risk, those already diagnosed and individuals undergoing post treatment to come forward and share their experiences and get the information needed.” Professor Richard Simcock, chief medical officer at Macmillan Cancer Support, added: “As a Breast Cancer Oncologist I want to know that research is relevant to the people we see in clinic. Historically that has not been the case. “I’m delighted that Macmillan can support this project to ensure that future evidence from clinical trials is representative and inclusive.” Charles Kwaku-Odoi, chief executive of the Caribbean African Health Network, said: “Across the black community there is an undoubted legacy of disengagement in research and most certainly clinical trials that stems back decades as a result of mistrust. “This has not served us well because it leads to a lack of appropriate interventions that perpetuate the grave health inequalities in breast cancer care. “This partnership approach to build solutions to improve engagement in clinical trials in breast cancer treatment and care is very much welcomed. We are looking forward to working in a collaborative way to build trust, improve awareness and ensure that barriers surrounding access to clinical trials are addressed.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 10 slick ways to kit out your student digs 4 essential officecore trends to update your work wardrobe Sickle Cell Awareness Month: What is sickle cell disease and how do you know if you have it?