Adele Holland cooked for billionaires on private jets. Now she helps real people eat well for $50 a week, and she reckons the skills transfer better than you'd think.

Adele is a Michelin-trained chef who spent years cooking in Swiss chalets and on superyachts before walking away from the waste and opulence of that world.

Now, as the creator behind Dishes with Del, she's on a mission to make budget meals genuinely delicious.

In this episode, we get into how to meal plan on a budget, the cheap pantry staples that do the heavy lifting, how to stretch expensive proteins further than you thought possible, and the small chef tricks that make a real difference to your grocery bill and your food waste. Think feta brine, coconut cream ice cubes, and frozen soup bases you can make from scraps.

Whether you're trying to cut your supermarket spend, reduce food waste, or just get more interesting meals on the table for less, this one's for you.

In this episode:

How to meal plan for the week on $50
Budget pantry staples every kitchen needs
How to reduce food waste with simple chef tricks
How to stretch meat and protein on a tight budget
Why planning is the unsexy secret to saving money on groceries

This episode of Making Cents is proudly supported by Odoo. Go to http://odoo.com/r/hpl now and try it for free, for 15 days.

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Production and video editing by Lana Byrne

Audio engineering by Tash Chittock

Filmed by Fanaticals