Meat-free recipes aren’t just for vegetarians: they are for everyone. Besides, if you cook with more vegetables, grains, pulses, nuts, seeds, yoghurt and cheese — and less meat — you could cut your food bill in half.

Cooking tips

* Stock up on stock: make your own or keep a good veggie stock in the cupboard, such as Marigold Swiss Vegetable Bouillon Powder. It’s easy to use, goes a long way, tastes fresh and carroty and works out at 15p a litre.

* Don’t buy ready-made vinaigrette, breadcrumbs, chopped vegetables or grated cheese. It’s money down the drain when you can do it yourself.

* Think twice before you toss anything out — it may be the best part. The Greeks cook beetroot greens and toss in olive oil; the Turks stew broad-bean pods and serve them with yoghurt and dill; the Chinese dry mandarin peel and add it to stews.

* Cut your energy bills as you cook. Put lids on pans of boiling water, reuse cooking water for watering plants, and use fewer pots and pans for less washing-up.

* Nominate a “fridge night” once a week, and make it your mission to cook a meal from whatever is in the fridge. It could be a cheese omelette stuffed with peas, a spicy curry or hearty soup made from leftover veggies.

* Divide food — especially cakes — into portions before freezing, so you don’t have to thaw the lot for just a couple of servings.

* Have eggs on hand for a quick omelette, quiche, tortilla or plain old boiled egg. You can jazz up anything — from beans on toast to a warm lentil salad — by slipping a perfectly poached or fried egg on top.

* Don’t forget to give yourself a little treat — life is not all about penny-pinching.

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