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Feeding eight people doesn’t have to cost a fortune. If you’ve ever stared at a grocery list for a big family dinner and felt your wallet cringe, you’re not alone. The truth is, cooking for a crowd is easier - and cheaper - than most people think. You don’t need fancy ingredients, exotic spices, or organic everything. You just need smart planning, basic staples, and a few proven tricks that actually work.
Start with the basics: rice, beans, pasta, and potatoes
These four ingredients are the backbone of cheap, filling meals. They’re shelf-stable, bulk-friendly, and stretch far. A 5-pound bag of rice costs less than £2. A pound of dried beans runs about £1.20. A 2-pound bag of pasta is around £1.50. And potatoes? You can buy a 10-pound sack for under £3. Together, they form the foundation of meals that feed eight without breaking the bank.
Try a simple bean and rice bowl: cook a big pot of pinto beans with onion, garlic, and a bay leaf. Add a cup of rice cooked in the bean broth. Top with shredded cheese, a squeeze of lime, and a spoonful of salsa. It’s hearty, nutritious, and costs under £1 per person. No meat needed.
Use cheap protein that actually fills you up
Meat doesn’t have to be the star. In fact, it’s better when it’s a supporting actor. Chicken thighs are cheaper than breasts - and tastier. Buy them in bulk, skin-on, and roast them with potatoes and carrots. One 4-pound bag of thighs (about 8-10 pieces) costs around £8-£10. That’s £1-£1.25 per person. Add a side of boiled eggs for extra protein. Hard-boiled eggs cost less than 15p each. Toss a few into a salad or serve them on the side.
Or go for lentils. A pound of brown or green lentils cooks up into over four cups. They’re packed with protein and fiber, and they absorb flavors like a sponge. Make a lentil curry: sauté onion, garlic, and ginger. Add a can of diced tomatoes, a teaspoon of curry powder, a cup of lentils, and two cups of water. Simmer for 30 minutes. Serve over rice. Total cost: under £1.10 per person.
Batch cooking is your best friend
There’s no point cooking once for four and then again for four. Cook once for eight. Make a big pot of chicken and vegetable soup. Use leftover bones from roasted chicken (or buy a whole chicken for £5-£7), add carrots, celery, onions, and a few potatoes. Simmer for hours. Strain, then add frozen peas and a handful of noodles. You’ll get eight generous bowls. Freeze half for next week. This meal costs about £0.90 per serving.
Same goes for chili. Brown a pound of ground beef (or skip the meat and use two cans of kidney beans). Add a can of tomatoes, a can of corn, a teaspoon of cumin, and a pinch of chili powder. Simmer for 20 minutes. Serve with rice or cornbread. Cornbread? Mix cornmeal, flour, egg, milk, and a spoon of oil. Bake in a cast iron pan. Cost per serving: £0.85.
Buy in bulk - but smartly
Warehouse clubs like Costco or Aldi’s bulk bins are goldmines. Buy rice, oats, dried beans, pasta, and spices in bulk. You’ll save 30-50%. But don’t buy what you won’t use. If your family eats pasta twice a week, buy a 5-pound bag. Not a 10-pound one. Waste is the enemy of cheap cooking.
Look for store-brand canned goods. Tesco’s own-brand baked beans cost 45p a can. Heinz? 75p. Same taste, half the price. Same with canned tomatoes, tuna, and coconut milk. Store brands aren’t inferior - they’re just not marketed like celebrities.
Use frozen and seasonal veggies
Frozen vegetables are often cheaper and more nutritious than fresh. They’re picked and frozen at peak ripeness. A 1-pound bag of mixed frozen veggies costs £1.20. That’s enough for two meals. Use them in stir-fries, soups, casseroles, or even pasta sauces.
Seasonal produce is your ally. In December, root vegetables like carrots, parsnips, and swede are cheap and plentiful. A bag of five carrots costs 30p. A large swede? 50p. Roast them with olive oil, salt, and thyme. They turn sweet and caramelized - no one will miss the meat.
One-pot meals save money and time
The fewer pots and pans you use, the less energy you waste - and the less cleanup you have. Try a one-pot pasta bake: in a large pot, sauté onions and garlic. Add a can of crushed tomatoes, a teaspoon of dried oregano, and a pinch of sugar. Stir in 12 ounces of penne and 3 cups of water. Bring to a boil, then cover and simmer for 12 minutes. Stir in a cup of frozen peas and a handful of grated cheese. Done. Eight servings. Cost: £1.10 per person.
Or make a potato and sausage skillet. Brown four large sausages (about £1.50). Remove, then fry chopped potatoes in the same pan. Add sliced onions, a splash of soy sauce, and a cup of water. Cover and cook until potatoes are tender. Slice the sausages and stir back in. Serve with a side of cabbage slaw (shredded cabbage, vinegar, salt). Total cost: £0.95 per person.
Leftovers aren’t a last resort - they’re a strategy
Don’t treat leftovers like yesterday’s news. Turn them into tomorrow’s dinner. Leftover rice? Make fried rice with an egg and whatever veggies are wilting. Leftover roasted chicken? Shred it into a quesadilla with cheese and beans. Leftover beans? Blend them into a dip with garlic and lemon. A little creativity turns waste into a new meal.
Label your leftovers. Write the date and what’s inside. Keep them in clear containers. You’ll actually use them instead of letting them rot in the back of the fridge.
Plan meals around what’s on sale
Check your local supermarket’s weekly flyer. Plan your meals based on what’s discounted - not what’s in your head. If chicken is £1.50 a pound this week, make two big batches of chicken tacos. If carrots are 20p a pound, roast a whole tray and use them in soups, stews, and grain bowls all week.
Don’t buy what you don’t need just because it’s cheap. A £1 deal on broccoli means nothing if your family won’t eat it. Buy what you’ll use. That’s the real savings.
Make your own sauces and seasonings
Bottled pasta sauce? £2.50. Homemade? Flour, tomatoes, garlic, and a pinch of sugar - £0.40. Store-bought taco seasoning? £3. Make your own: chili powder, cumin, paprika, garlic powder - £1.50 for 10 batches.
Keep a small jar of homemade spice blends. You’ll save money, avoid additives, and get better flavor. A little salt, pepper, and dried herbs go a long way. You don’t need fancy seasoning packets to make food taste good.
Final tip: Eat the same meals more often
It’s not sexy, but it works. If your family loves spaghetti with tomato sauce, make it twice a week. If they’re happy with bean burritos, serve them on Tuesday and Friday. Repetition reduces decision fatigue, cuts waste, and saves money. You don’t need 14 different meals a week. You need five great ones that everyone loves.
Feeding eight people cheaply isn’t about sacrifice. It’s about smart choices. It’s about knowing that a pot of beans and rice can be just as satisfying as a steak dinner. It’s about understanding that flavor comes from time and care - not price tags.
Start small. Pick one meal this week to make from scratch using these tips. See how much you save. Then do it again next week. Before long, you’ll be feeding your whole family well - and still having money left over for treats.
What’s the cheapest way to feed 8 people?
The cheapest way is to build meals around bulk staples like rice, beans, pasta, and potatoes. Add cheap protein like eggs, lentils, chicken thighs, or sausages. Cook in large batches and use frozen or seasonal vegetables. A bean and rice bowl with a side of roasted carrots and hard-boiled eggs costs under £1 per person.
Can you feed a family of 8 on £50 a week?
Yes, but it requires planning. £50 a week means £7.14 per day for eight people. That’s under £1 per meal per person. Focus on dry goods: rice, lentils, pasta, oats, canned tomatoes, and frozen veggies. Buy store brands. Skip pre-packaged snacks. Make one big pot of soup or stew each day. Add eggs for protein. With smart shopping, it’s doable - and many families in Manchester do it every week.
What meals feed the most people for the least money?
Lentil curry, bean and rice bowls, potato and sausage skillet, one-pot pasta bake, and vegetable chili are top choices. These meals use inexpensive ingredients, stretch far, and are filling. A single pot of chili made with two cans of beans, a pound of ground beef, and canned tomatoes can feed eight for under £10 total.
Is it cheaper to cook at home or buy ready meals for 8 people?
Cooking at home is almost always cheaper. A ready meal for one person costs £3-£5. For eight, that’s £24-£40 - and it’s usually low in nutrition. A homemade pasta bake with sauce, cheese, and veggies costs £10-£12 for eight. You get more food, better ingredients, and no preservatives.
How do I avoid food waste when cooking for a big family?
Plan meals around what you already have. Use leftovers creatively - turn roasted veggies into soup, or stale bread into croutons. Store food properly in clear containers with labels. Freeze portions you won’t eat in two days. Buy only what you need, and stick to your shopping list. Most waste happens because people buy too much or don’t plan ahead.