Use local markets for batch-cooking

Not everyone has an affordable food market near them, but people in town centres can make the most of them. We’re not talking about fancy farmers’ markets where a bunch of lettuce can set you back a fiver – look out for markets that run during the week and have been there for generations.

“I live near Lewisham Market, which is really cheap,” Travers says. “I have to use the fruits and vegetables quite quickly but it’s really useful if I’m doing a batch cook one day.”

In the summer, batch-prepping something like a rice or bean salad provides a good base for three or four portions of meals that you can assemble differently day by day with cheap jarred olives or peppers, Travers suggests.

Eat fresh first

It sounds intuitive, but if you’re only doing one shop a week, you should eat your fresh ingredients first, then switch to longer-life or store cupboard ingredients.

“Towards the end of the week, I might have some pouches of ready-cooked couscous or something like that and add some frozen vegetables, so I’ve got a nice variety without things going off,” Travers suggests. If you’re not a couscous fan, Stylist has loads of suggestions. Follow recipes for cacio e pepe, garlic chilli pasta and spaghetti alla puttanesca – all made with store cupboard ingredients.

How to start meal prepping: 8 tips for bulk-planning healthy, budget-friendly lunches and dinners