“I slice up sausages for pasta bakes and stews.
“I use beans, chickpeas, barley, lentils and porridge oats to bulk out lots of dishes. Porridge oats are great for thickening stews and soups and adding a creamy texture.
“They also work fab in mince dishes as they soak up the flavour and swell up,” she added.
If you’re looking to save money, Lorna suggested: “Cook as much as you can from scratch. Reduce the amount of meat you buy.
“Eat fruit and veg that is in season or buy frozen, and don’t waste any food, reuse your leftovers for another meal.”
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