5 Top Tips for Managing your Budget

5 top tips to manage your money

It’s not the jolliest of subjects but keeping track of finances is essential.

Having juggled cash for a family of five on just one income I’ve learned a few savvy tricks over the last five years.

  1. Have two bank accounts; one for all your bills and another for your spending money. That way, you will always know how much you have to spend as you can see online or at the cashpoint exactly how much money you have left before payday.
  2. If at all possible, pay your credit card bill, in full, every month.
  3. Home Budget with the Dairy DiaryHome Budget with the Dairy DiaryUse the home budgeting pages in your Dairy Diary. This is invaluable as you can see how much is coming in and going out each month. And you know how much to transfer to your bills account and how much you have left for fun.
  4. When contracts for utilities or phones etc. end ALWAYS compare deals online. I use moneysavingexpert.com all the time for reference. Ensure you never pay more for anything than you need to.
  5. Use a savings account for Christmas and birthdays. Add up how much you spend on everyone for their birthday and at Christmas and divide it by 12. Then transfer this amount into a savings account by direct debit every month. You could also set up a direct debit to a holiday savings account.


There are many delicious recipes that cost very little in our cookbook, Fantastic Food for Less.

Here’s one of my favourites:

 Chilli Beef Noodles

Chilli Beef Noodles

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 494 per portion
Fat 15g (4.4g sat) per portion


  • Egg noodles 2 nests
  • Olive oil 1 tbsp
  • Beef frying steak 175g (6oz), thinly sliced
  • Red onion 1, peeled and cut into 8 wedges
  • Frozen peas 110g (4oz)
  • Ready prepared stir-fry vegetables 225g pack
  • Chilli powder ½ tsp
  • Dried oregano ½ tsp
  • Sherry 2 tbsp (optional)
  • Soy sauce 2 tbsp


  1. Cook the noodles according to the packet’s instructions.
  2. Meanwhile, heat the oil in a large frying pan or wok and fry the beef and onion for 4-5 minutes, stirring occasionally, until browned all over. Remove from the pan and keep warm.
  3. Add the peas and stir-fry vegetables to the pan and cook for 2-3 minutes. Then stir in all the remaining ingredients with 4 tbsp water. Stir in the beef and drained noodles and cook for 1 minute before serving.


Cook’s tips
Ready prepared stir-fry vegetables are really inexpensive to buy and make midweek cooking super-speedy. If you don’t have sherry available then replace it and the water with 6 tbsp beef stock.

#savvy #savemoney #tripletested #toptips

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