With prices for many food items rocketing, products that were once decent value are starting to feel like luxuries. But there is an alternative. Some of these items are actually pretty easy – and much cheaper – to make at home. From peanut butter to baked beans and garlic bread to pasta sauce, we've put together a range of recipes for common convenience foods and condiments you should try making yourself. Here are the foods and drinks that are better to make yourself, rather than buy.
Click or scroll through our gallery for some of the best food items to make at home, counting down to the thing everyone should be making themselves.
Our ranking is based on the benefits of making each food at home, including saving money and time and better quality, as well as on the opinions of our expert team. This list is unavoidably subjective.
Wonderful drizzled over pizza, pasta and salad, a bottle of chilli oil should be in everyone's kitchen cupboard. Although the variety of infused oils sold at the supermarket is vast, there's nothing like making your own to match your personal tastes or to give as a gift. You can experiment with all kinds of additions, from garlic to lemon or rosemary, and see what gives you the best results.
Salads are easy to throw together at home and they’re often cheaper than pre-mixed bags or tubs, especially if you’re feeding a crowd. Whether you want to toss some salad leaves with a light dressing or whip up a creamy potato salad, you’ll have control over what goes in it and you can play with flavours and textures. As well as different salad leaves, try adding thin slices of vegetables, grated carrot, pasta or rice.
Skip the preservative-laden caramel sauces from the supermarket and make your own – it's guaranteed to taste much better. It might seem like a daunting task, but it's actually perfectly achievable for cooks of all levels. Just make sure you don't leave the pan unattended while the sugar is bubbling away, so it reaches the perfect golden colour and doesn't burn. Don't worry if the sauce seems rather runny, it will thicken as it cools down.
Shop-bought protein balls often have a high sugar content and are loaded with preservatives, which gives them a long shelf life. When making protein balls at home, you can control the amount of sugar, as well as add flavours that you like. They keep very well in the freezer and you can experiment with fruit and nut combinations and try different additions like desiccated coconut, maple syrup or cocoa powder.
Fermented foods like kimchi are great for your gut but instead of buying expensive jars and packets in small amounts, you can make your own kimchi at home. The process involves using salt to draw moisture out of cabbage and other vegetables, adding flavourings and storing in a sterilised jar for several days, opening the jar each day to let out the gas that builds up. It takes a little effort, but it’s worth it for homemade kimchi that’s significantly cheaper than shop-bought.
Picking up pre-made burger patties or meatballs will save you a bit of time, but you could make them so much more flavourful by prepping them at home. To do so, simply mix minced meat with beaten egg, breadcrumbs, herbs and spices and form the mixture into the shape you want, ready to cook. You don’t have to stick to beef, either. Pork, turkey and even lamb all work well and can be combined, such as in Swedish meatballs, where minced pork and beef come together and are flavoured with allspice.
Once you've tried making your own ketchup, we promise that you won't go back to the pre-bottled stuff. It's also worth keeping in mind that homemade ketchup will be considerably lower in salt and sugar, and you can play around with different flavour profiles by adding anything from chilli and roasted garlic to more exotic options like diced mango or sriracha with lime.
Delicious alongside roasted meats, on top of pancakes or latkes, or even as an egg and dairy replacement in vegan bakes, apple sauce is really versatile. Rather than buying it in jars, try making your own. Just peel, core and slice three cooking apples and place them in a pan set over a low heat with 1.75oz (50g) each of caster sugar and butter. Cover with a lid and cook for about 15 minutes, stirring occasionally, until the apples break down. You can add various spices and seasonings too – try lemon zest, cinnamon or star anise for extra pizzaz.
Making homemade refried beans is a lot easier than you might think and they're far superior in flavour and texture to shop-bought. Fry chopped onions and garlic until soft, then add a sprinkle of paprika and cumin with a dash of tomato purée. Tip in a tin of kidney, black or pinto beans and a splash of water. Mash gently with a fork and warm through.
Iced tea is one of the most refreshing drinks on a hot summer's day. Next time you fancy a glass, add a tea bag per cup of boiling water and brew for five minutes with a few strips of lemon peel. Remove the bags and chill the tea, then serve over ice with slices of lemon.
A great way to reduce your food waste and avoid buying overly salty stock cubes is turning vegetable scraps into stock. Freeze the stock in ice cube trays ready to be added to sauces and risottos, or freeze in bigger batches to use as a base for a nourishing homemade broth or soup.
A loaf of basic sliced bread is generally pretty cheap. Once you start looking for better quality, however, you can pay a lot more for a decent loaf. But why bother when you can make it at home? All you need is flour, salt and yeast, with other ingredients such as baking powder and olive oil coming in handy for some recipes. There’s no need to be nervous – try starting with a no-knead recipe or making a flatbread and you’ll soon be tucking into bread that’s fresh, soft and has fewer preservatives than any sliced supermarket loaf.
Nutella and other jarred chocolate and nut spreads are not only loaded with sugar, many are also made with palm oil which is bad for the environment. A homemade version is much healthier and tastier. You'll likely find most of the ingredients needed in your store cupboard (mild vegetable oil, sugar, cocoa powder, vanilla extract and salt) already. Combine these with lightly roasted hazelnuts and milk chocolate, and you've got yourself a tasty spread.
Incredibly easy to make, peanut butter takes no longer than five minutes in a food processor and can be stored in the fridge for several weeks or at room temperature if you know you'll go through it fast enough. To make a jar, blitz 14oz (400g) of dry roasted peanuts for around five minutes until they reach a smooth, creamy texture. Add a couple of teaspoons of groundnut or peanut oil, whizz again, then stir in a sprinkling of salt to balance the flavour.
Yes, we all reach for frozen pizza from time to time, but let's be honest, it never tastes that good anyway. For a special treat, it's actually a lot easier to make your own pizza than you might think, plus you're free to experiment with a variety of toppings.
Packets or pots of flavoured instant porridge are not just expensive, they’re also a waste of packaging. Instead of buying them, add your favourite flavours to porridge oats at home. You can even make your own mixes to keep in the cupboard so they’re ready when you need them – combine oats with dry ingredients such as cinnamon or ginger and a little sugar and salt, and portion into sandwich bags. Sealed tightly, they can last up to two months.
Nothing compares to the taste of homemade lemonade. With a lot less sugar than shop-bought bottles and no preservatives, this homemade version is also healthier. Combine the juice of six lemons with six cups of cold water and one cup of sugar, and serve over ice, perhaps with a few mint leaves for a little extra flavour and flair.
A can of chickpeas is all you need to get started with falafel. Mash the chickpeas, gently fry some onion, garlic and chilli, add herbs and spices such as cumin, coriander and parsley and form the mix into little balls or larger patties. Then just fry the in a touch of oil over a medium heat until browned. Serve with creamy hummus and a crunchy salad or pile into a fluffy pitta or wrap.
Shop-bought granola can be incredibly sugary, even though it's branded as a healthy breakfast option. It makes sense to make your own, so you can control what goes into the mix. Roast oats, nuts, seeds and coconut flakes with coconut oil and a drizzle of honey or maple syrup and cinnamon, then combine with your favourite dried fruit. It'll keep for a month if stored in an airtight container at room temperature.
Similar to granola, ready-made energy bars are usually laced with sugar so you're much better off baking a batch. Recipes can easily be adapted to include your favourite dried fruit, nuts and seeds, and you could also add a drizzle of melted dark chocolate or yogurt over the top.
Making hummus at home couldn't be easier and it's also cheaper than buying it pre-made. All you need is canned chickpeas, lemon juice, garlic, cumin, tahini, water and olive oil. Combine all these ingredients in a food processor and mix until smooth. For an optional final flourish, serve topped with a few whole chickpeas and a light dusting of paprika.
Mustard lends punchy flavour to lots of dishes, from pasta to sandwiches, and it’s easy to make your own. All you need are mustard seeds (which can be yellow, brown or black – the darker the colour, the more potent they are) and a liquid to blend them with. You can use water, vinegar, lemon juice or even wine or beer. The process starts with soaking the seeds in your chosen liquid, separating them to blend the seeds, then adding the liquid back in to get the desired consistency.
There's nothing easier than stirring pesto into pasta, mixing it with fluffy gnocchi or drizzling it over a fresh tomato salad. Homemade pesto is much more fragrant and flavoursome than ready-made jars and also contains fewer preservatives. You can make your own in less than 15 minutes by combining pine nuts, Parmesan, basil, olive oil and garlic in a blender.
Baked beans are loved across the world but the tinned stuff, although convenient, is loaded with salt and sugar. When making your own, you'll get a much tastier dish with more complex flavours – the pucker of vinegar, the rich sweetness of brown sugar and the heat of mustard. You can also take the recipe further to cook barbecue beans or cowboy beans.
It's hard to resist warm, buttery garlic bread and we think it's best with a little homemade magic. Make sure you add enough garlic and a generous sprinkling of salt to your butter, and be liberal with it when slathering on the baguette. Once ready, bake for 15 minutes at 200ºC/400ºF/gas mark 6 until the crust is crispy and the butter has melted and seeped into the bread.
Rather than spend money on lots of pre-made spice mixes, it's much better to have a well-stocked spice cupboard with all the essentials, so you can mix and match depending on what you're cooking. For example, make your own Cajun seasoning by combining equal amounts of sea salt, paprika, cayenne, cumin, garlic granules, thyme and oregano.
Homemade soup will always taste better than tinned, and it’s so cheap to make. With just an onion, a leek, some potatoes and carrots and a bit of vegetable stock, you can make a simple vegetable soup that won’t break the bank. Whether you want to leave it chunky or blitz it until it’s smooth, serve your homemade soup with crusty bread for a delicious and nutritious lunch or dinner.
There's no need to throw stale bread away – instead, make homemade salad croutons, which are much nicer and tastier than ready-made alternatives. Control the flavourings and salt content by seasoning the chopped bread pieces yourself, give them a light toast in a dry pan or in the oven and add to your salad immediately. Homemade croutons tend to be softer than shop-bought ones and will be great at absorbing the flavours of the salad dressing too.
Another way to use up leftover bits of bread is to save them in a freezer bag and, once full, defrost and blitz in a food processor until the bread forms fine breadcrumbs. Add a sprinkling of salt and dried herbs for a touch of flavour and use to sprinkle over pasta dishes for extra crunch, or to coat pieces of chicken or fish.
Whipped cream is probably the easiest thing to make at home, rather than buying. Just remember, the cream should contain enough fat to whip (at least 30%), and the cream, the bowl and the whisk need to be very cold. Use a big enough bowl too – the cream will double in size when whipped and make sure you don't over-whip it (easy to do if you're using an electric whisk rather than a hand whisk) as it will start turning into butter – stop when it reaches stiff peaks.
We're all guilty of occasionally buying a ready-made pancake mix to save time and make cooking breakfast easier. However, as a pancake batter requires nothing more than a combination of flour, eggs and milk, making your own is a no-brainer. Combine the ingredients ahead of time, then store in an airtight container in the fridge until needed.
Quick-pickled vegetables are incredibly easy and (the clue's in the name) fast to make. Best of all, when you ditch the shop-bought jars, you can decide exactly what you want to preserve and how tangy to make the mix. Choose quite hardy veg (carrots, radishes and red onions are all great), slice them really thinly and add to a bowl with a vinegar, sugar and salt solution. They'll be ready in around 15 minutes.
You'll find that shop-bought pasta sauces, especially tomato-based ones, contain a lot of sugar and salt to control the acidity. Luckily, making your own is really simple. The secret to the perfect sauce lies in a long and slow simmer that allows any herbs and aromatics to infuse and for the tomatoes' natural acidity to mellow (you may need to add a small pinch of sugar). It also freezes well so you can always have homemade tomato sauce to hand.
Homemade mayonnaise can be a tricky thing to master but once you've done it, you'll have the necessary skills to make similar sauces like aioli and Hollandaise. The key is to continuously whisk while adding the oil and making sure it reaches the creamy texture you're after. You'll immediately taste the difference as homemade mayo is much richer and creamier than ready-made versions. It'll keep in a jar in the fridge for about a week.
Forget about loading your fridge full of pre-mixed smoothies. They're one of the easiest things to make – just blitz different fruit, veg, nuts, seeds, spices, milk and yogurt and find your perfect combination. Try green apple, avocado and celery with a zingy lime twist or blend beetroot, honey and ginger for a nutritious smoothie that will energise you in the morning.
An unnecessary purchase that only creates food and plastic waste and costs a lot more, fruit salad is never worth buying at the supermarket. Most stores sell loose fruit, so leave the plastic bags behind and choose exactly what you want to include in the mix. Tinned fruits are also excellent for this.
Who doesn't love a creamy guacamole to go with their tortilla chips? Skip the preservative-loaded ready-made tubs and make your own – it will taste much fresher and you'll reduce your plastic waste as well. Combine ripe avocados with finely chopped red chillies, coriander, tomatoes and red onion. Season with lime juice and salt, then serve – you can adjust the quantities according to your personal preferences.
Speaking of tortilla chips and guacamole, salsa (or pico de gallo) is the ultimate accompaniment to this duo. Supermarket salsas are often bland as well as loaded with salt and preservatives. Like guacamole, you only need a few ingredients to make your own at home. Finely chop tomatoes, onion, coriander and jalapeños and season with lime juice and salt.
Generally, making your own salad dressing doesn't take more than a couple of minutes and will taste much better than the ready-made alternatives filled with additives and stabilisers. Best of all, most will keep in the fridge to have on standby. Prepare a simple vinaigrette by whisking together a teaspoon of Dijon mustard, three tablespoons of white wine vinegar, six tablespoons of extra virgin olive oil and a pinch of sugar.
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Last updated by Laura Ellis.