The rising cost of food has been one of the biggest indicators of the credit crunch and the most likely to make an impact on our wallets.

An average family is now spending a whopping £27 on food a week more than they were in August last year thanks to inflation, new figures have shown.

A shopping basket of 24 common products cost 27 per cent more than it did a year ago, with the worst offenders including a sliced white loaf now 72p, up from 48p last year.

Basmati rice is up a massive 110 per cent in 12 months from 90p to £1.89 for 1kg, while customers are paying 32 per cent more for a dozen free-range eggs at Tesco, Asda and Sainsbury's – from £1.95 to £2.58.

But it's not all doom and gloom, says Johnny Stern, managing director of mysupermarket.co.uk who carried out the research.

"Shopping habits are changing. Consumers are more cash-conscious and consequently, despite the overall price increases, there are a wide range of offers available in each store.

"This means that discerning shoppers can beat these rises and be smart about the way in which they shop."

So how can you cut down on your weekly shop and still feed the family? We've teamed up with food magazine Delicious to bring you the top tips for thrifty food shopping.

Thrifty tips

• Eat the seasons. Know your fruit and vegetables and buy when they're cheapest.


• Plan ahead. Create a meal plan for the week. Take a list when you go shopping and stick to it. That way, you'll be less likely to be tempted by impulse buys.


• Don't forget the freezer. Frozen meat and fish are often cheaper than fresh, and are fine in flavoursome, slow-cooked dishes. Check out frozen veg too – peas, spinach, beans and sweetcorn are all good value.


• Use dried herbs in place of fresh. The more pungent the herb, the more likely it is to work in a dried form. Substitute one teaspoon dried herbs for about one tablespoon of fresh.


• Use oils carefully. We all love olive oil, but save it for drizzling and dipping – use vegetable oil for cooking.


• Cut down on meat in stews and casseroles. Bulk up the meat with pulses and other vegetables.


• Buy vegetables loose and stick to the quantity you need. That way, there's less chance of them festering in the cupboard.


• Try supermarket own-brands. They're often made by the companies that make the premium brand, and are just as good at a lower price.


• Cut out the middle man. Buy fruit and veg direct from farm shops, pick-your-owns or farmers' markets – it often costs less than in supermarkets. Whole vegetables are cheaper and


• keep longer than pre-prepared.