Buying less but choosing better ingredients can completely change the way we shop for food. Instead of filling a trolley for the week, it can mean visiting a bakery for bread, choosing fruit that is actually in season and buying only what will realistically be eaten.

Fresh bread is a good example. A well-made loaf from a local bakery may cost more than industrial bread, but it can become part of several meals: served at breakfast, used for sandwiches at lunch and toasted alongside soup or cheese later in the day.

Seasonal fruit and vegetables follow the same principle. When produce is bought at the right time of year, flavour becomes more important than having every ingredient available throughout the year. Tomatoes in summer, apples and pears in autumn and citrus fruit in winter naturally change what appears on the table.

Shopping locally can also make smaller quantities practical. A bakery, greengrocer, market stall, butcher or cheesemonger allows you to buy what you need instead of relying entirely on large weekly shops.

It can also reduce food waste. A few carefully chosen ingredients are easier to use completely, especially when meals are planned around what is already in the kitchen.

Quality over quantity is therefore less about buying expensive food and more about paying attention to where ingredients come from, when they are in season and how much you actually need.

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