Money Saving Meals

Antipasto

Keep jars of your favourite antipasto vegetables in the pantry - artichokes, sundried tomatoes, char-grilled capsicum and olives - for fabulous, frugal flavour in pastas, frittatas, salads and sandwiches. If you have them on hand you can whip up cheap eats at home in an instant with pasta or canned tuna or some beans.

Frugal flavour favourites

Keep jars of your favourite antipasto vegetables in the pantry - artichokes, sundried tomatoes, char-grilled capsicum and olives - for fabulous, frugal flavour in pastas, frittatas, salads and sandwiches. If you have them on hand you can whip up cheap eats at home in an instant with pasta or canned tuna or some beans.

Shop smart

We love these jars and bottles of antipasto as they add lots of flavour almost effortlessly. Of course, it is cheaper to do it yourself when the vegetables are in season, but it's not always convenient. Luckily there is quite a choice of brands on supermarket shelves so you can compare costs (per 100g is the best value way). Comparing olives can be tricky as they come in different sizes, again check the cost per 100g. Pitted olives do cost more - but do save time and wastage!

Cook smart

Just open the jar, drain off the liquid and add to dishes - that's it. If they have been bottled or canned in oil, save it and use it for pan frying or add to dressings.

• Add semi-dried tomatoes to pasta sauces and bakes, pasta or rice salad, frittatas or toasted sandwiches.
• Add olives to anything really - pasta, salads, damper, savoury scones, liven up roast vegies, sprinkle over pizzas, bake some fish fillets or chicken breasts with tomatoes, olives, capers and a little olive oil. If the olives are in brine, drain and marinate them in some oil, a lemon strip, rosemary leaves and a smashed garlic.
• Jarred artichokes are a fantastic addition to a salad with tomatoes and rocket; pureed up with thyme, lemon rind, a can of cannellini beans and garlic; or tossed with pasta with garlic, breadcrumbs, chilli and parsley.

Eat smart

Stock a few jars in the pantry as they are great to whip up a quick meal when you are low of fresh vegetables. Refrigerate after opening and make sure oil or the liquid covers the vegetables. Remember moderation in all things as they can be high in fat and salt.