Author and money saving expert has shared her tips on reducing the cost of meals with ingredients that have been used for centuries.
Lorna Cooper, 45, from Paisley, has been sharing her advice with families her are struggling as the cost of living rises.
The mum of five explained how bulking out meals is important in a new post of the “Feed Your Family For About £20 a Week” Facebook page, adding that meat is often the most expensive part of a meal.
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So instead, she recommended filling your dinner out with lentils, chickpeas, beans, barley and oats to make the dish stretch further, reports Manchester Evening News.
Lorna, who is also the author behind the “Feed Your Family For £20 a Week” book, went on to explain how the same practice of bulking out is used with Yorkshire puddings and dumplings.
With three children and two step children, she said: "We often tell people to bulk out meat meals.
"The reasons for this is that meat is often the most expensive aspect of the meal.
“Another is that we don't actually need the huge portions of meat that many of us enjoy and by reducing the portion we reduce the price.
"It isn't a new phenomena. Yorkshire puddings are used to fill up people so they eat less meat, same with dumplings and stuffing.
"Breadcrumbs are used in sausages, meat balls and meat loaf to reduce the meat content. Lentils, chickpeas, beans, barley and oats are used for the same reasons.
"It is a tip that has been used for centuries. If you don't want to do it we won't force you.
“But if you are meat eaters who want to reduce the cost of your weekly shop then is a very quick and easy way to do it."
Followers of the budgeting expert praised the idea, with many saying they had already been trying it out.
"Bulked my spaghetti bol with peppers and mushrooms. I actually preferred it," said one.
A second said: "I've just halved the amount of meat we have in things with mince and chicken and make it up up lentils and pulses.. It definitely helps save money and it's not hurting the waistline either."
One follower asked whether the family would notice a difference in taste from adding a tin of lentils to cottage pie or spaghetti bolognese.
While some said it made no difference, others gave their own input.
"Use dried red lentils rather than green or tinned would be my advice," said one.
"They're cheaper and a better colour match for camouflage, but more importantly they smush down beautifully into the sauce.
“Start off with a small amount and increase gradually each time you make that dish. Just make sure they're well broken down and you should get away with it."
