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It doesn’t matter how many times an influencer tells you that “courage” is the only thing required to travel – it doesn’t change the fact that you normally need cold, hard cash. Airlines and hotels don’t care about our personal motivations and bucket lists, and travelling is – now more than ever – a luxury. At a time when food banks are bursting at the seams, millions of people have placed travelling in the “maybe next year” category. I’m one of them – I simply can’t afford to go abroad right now. Even a trip to visit my parents in my native Poland must wait till autumn, when Ryanair tickets fall low enough to be within my price range. At the same time, I firmly believe that summer is for fun and making memories. So, one morning in June, I decided to take a day trip from Glasgow to Pitlochry in the Scottish Highlands. I initially planned on using a return ticket, returing home the same evening to cut costs. Then I saw a backpackers’ hostel on the town’s picturesque high street. I couldn’t resist. I had to check-in. Read more on Scotland travel: Take the train for a sustainable Scottish Highlands adventure Best budget hotels in Scotland The best Scotland road trips to travel in your lifetime What comes to mind when you read the word “hostel”? Temporary accommodation for people with no luck? Prison-like conditions? A horror film from 2005? In my case, the answer is community. At the age of 18, I began working in the funky and vibrant hostels of Krakow’s Jewish Quarter. What initially started as a way to escape hellish call-centre work quickly turned into the most fulfilling job I ever had. As a result, my nostalgia-fuelled stay at Pitlochry Backpackers felt magical yet surreal. The pandemic nearly destroyed the industry. Sleeping in one room with multiple strangers simply wasn’t an option at a time when most people were meeting their friends and loved ones in parks for socially distanced walks. Even the award-winning hostels I used to work in didn’t survive, and they were among the best in the world. Hostels aren’t just about a cheap bed; if you choose wisely, yours might be more fun than any fancy hotel. And trust me – I love fancy! But it’s a chance to meet new friends from all over the world, or at least encounter characters you’re unlikely to spot at the local branch of Hilton. The hostels I worked in had a tremendous reputation because the whole team worked hard to provide an unforgettable experience. We showed our guests around the city, partied with them, cooked for them at no extra charge, played games and booked tours together. I’m still in touch with some of my former guests, many of whom I met way back when people on the internet were arguing about the colour of a dress. Nearly a decade later, most of us are scarred after a deadly pandemic and much poorer than we wanted to be. If ever there was a time for a hostel renaissance, it’s now. Hostels aren’t just about a cheap bed; if you choose wisely, yours might be more fun than any fancy hotel I think everyone with a passion for travel should try a proper hostel at least once in their life. There is something harmonious about exploring a new place – whether it’s a Highland forest or the Old Town in Prague – and returning to a communal space filled with personality, where the sound of laughter welcomes you as soon as you cross the threshold. In Pitlochry, I spent the day spotting kingfishers in the forest and listening to Joni Mitchell by the Loch Dunmore. Upon my return, I was greeted by a cheery Australian lad who said we should go for pints later. In the hostel’s kitchen, people were making a casserole together. I ended up solving jigsaw puzzles with two Brazilians at 2am while discussing the Arctic Monkeys and Harry Styles’ newest album. In the digital era, and in the midst of a loneliness epidemic, it’s harder than ever to establish new connections face-to-face. Even asking for a napkin at McDonald’s gives me anxiety. That night in Pitlochry, I was showered with generosity and kindness. Chatting to everyone and learning about their circumstances felt liberating and natural. The process of choosing a hostel is not much different to picking a hotel. Pay attention to reviews; a place with a good rating is likely to be perfectly clean and tidy. A caring management is key. Ideally, you want your hostel to include various references to backpacking and the outdoors. Speaking from experience, if the place is filled with maps, flags, and leaflets, that’s a good start. A hostel should be a warm, authentic place that brings together people who are passionate about visiting new places and learning new things during their adventures. There’s nothing worse than a cold, lifeless hostel with white walls and fragile, aluminium frame beds that squeak and shake every time you take a deep breath. Many hostels offer private bedrooms at prices much lower than budget hotels. Booking one is a best-of-both option for those who would love to experience the social elements of a hostel without having to share a dorm with strangers. If you’re staying in a dorm and the place isn’t fully booked, they will most likely offer to move you to the most comfortable dormitory or bed available. Receptionists are there to tell you about the area, offer recommendations and help you book attractions. In the digital era, and in the midst of a loneliness epidemic, it’s harder than ever to establish new connections face-to-face Pitlochry is a popular Scottish tourist destination, but my stay still cost me a paltry £25. Book a good hostel in Central or Eastern Europe, and you could end up paying half that price. On the other end of the spectrum, some of Europe’s best hostels, such as Majdas Hostel in Mostar, Bosnia and Herzegovina, or the House of Sandeman in Porto, Portugal, charge somewhere between £30 and £45 for a night in a dorm during the summer months. That’s still far cheaper than most hotels, for digs that are arguably far superior. Pitlochry Backpackers helped me find a bit of that 2010s joy in me again. Surrounded by board games, DVDs, musical instruments, and quirky posters reminded me that you don’t have to splurge to have memorable, delight-inducing travel experiences. I might be cash-poor, but I now intend on getting out and exploring more of Britain’s nature while staying in cheap and cheerful backpackers’ hostels. I don’t plan on staying home all summer, and you don’t have to either. It’s time to shake off your British reserve, channel your inner extrovert and swap buttoned-up luxury for the hotel’s more affordable, cooler cousin. Read more of our best Scotland hotel reviews

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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. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

This is a versatile dish that you can pair with many different things; have it with rice, smother it over fries, put it on a hot dog, pour it over a jacket spud or just use it as a dip for tortilla chips,” says Mitch Lane, author of Feed Your Family For Under A Fiver. “It can be frozen as well, so it’s great for saving time while meal prepping! I use store-bought chilli con carne seasoning, but if you have a lot of spices in your cupboard (cumin, chilli powder, paprika, cumin seeds) then you’re on to a winner. This is so simple and it absolutely slaps with flavour.” Chilli con carne Serves: 4 Ingredients: 1 tsp vegetable or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 green chillies, finely chopped, plus 1 to serve 500g minced beef 41g packet of chilli con carne seasoning 400g tin chopped tomatoes 130g tin kidney beans, drained 300ml beef stock (made with a stock cube) Salt and pepper Method: 1. Put a pan on a medium heat and add the oil and the onion and soften for three to four minutes. Add the garlic and chillies and continue to cook for a further two minutes. If you’re not keen on a lot of spice just use one chilli and remove the seeds. 2. Add the mince and break it up with the back of a spoon, ensuring that there’s no big lumps. Cook the meat until it’s nice and brown. Be generous with the salt and pepper and then add the chilli con carne seasoning. Mix well. 3. Add the tomatoes and kidney beans and stir. Then pour in the beef stock and simmer for 30 minutes. The simmering is very important (it’s like a fine wine that gets better with age). 4. Serve with sliced chilli. ‘Feed Your Family For Under A Fiver’ by Mitch Lane (Thorsons, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

This vibrantly green pasta recipe is one of my favourites in the book,” says Mimi Harrison, author of Beat The Budget. “Not only is it bright and Instagrammable, it’s also so delicious. The frozen spinach is reasonably priced and you don’t have to worry about it going off in the fridge. And the goat’s cheese provides creaminess, acidity and tang, all in one ingredient (hello, cost-effective!). “This is ideal for a speedy meal when you’re in a rush, or to serve to friends at a dinner party when you don’t want to spend half the night in the kitchen.” Goat’s cheese, spinach and basil linguine Serves: 5 Ingredients: 1 tbsp olive oil 1 onion, diced 500g linguine 3 garlic cloves, finely grated 160g frozen spinach 125g goat’s cheese 30g fresh basil Salt and pepper to taste Chilli flakes (optional) Method: 1. Set a non-stick pan over a medium heat and add the olive oil. Add the onion, season with salt and pepper and gently fry for four minutes. 2. Meanwhile, set a large pan of salted water over a medium heat and bring to a boil. Add the linguine and cook for two minutes less than the packet cooking time. 3. While the pasta is cooking and once the onions have softened, add the garlic to fry for a minute before adding the frozen spinach to the pan, along with 400 millilitres of the starchy pasta water. Increase the heat and cook the spinach and onion mix until the pasta is ready. 4. Add the spinach and onion mix to a blender with half of the goat’s cheese and the basil and blitz until smooth. 5. Drain the linguine and transfer back to the pan. Pour over the blended sauce and continue to cook over a low\medium heat. 6. After about two minutes, the sauce should thicken and coat the linguine. Serve with a sprinkle of any remaining goat’s cheese and a pinch of salt and pepper. Optionally, top with chilli flakes if you love a little heat. ‘Beat The Budget’ by Mimi Harrison (Ebury Press, £16.99). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Where to find the best Guinness in London – and how to spot a bad one