Current students (actual weekly spend)	School leavers (predicted weekly spend)	Actual annual spend*	Predicted annual spend*	Annual shortfall in prediction*	Shortfall as % of prediction
Books	£9.40	£8.77	£225.60	£210.48	£15.12	7.2%
Equipment	£8.04	£8.34	£192.96	£200.16	-£7.20	-3.6%
Field trips	£6.74	£7.93	£161.76	£190.32	-£28.56	15.0%
Groceries	£29.52	£21.24	£708.48	£509.76	£198.72	39.0%
Rent	£75.47	£79.25	£1,811.28	£1,902.00	-£90.72	-4.8%
Other bills	£30.82	£24.32	£739.68	£583.68	£156.00	26.7%
Socialising	£28.15	£23.92	£675.60	£574.08	£101.52	17.7%
Daily/routine travel	£16.04	£11.85	£384.96	£284.40	£100.56	35.4%
Total	£204.18	£185.62	£4,900.32	£4,454.88	£445.44	10.0%

This table was taken from The NUS 2008 Student Report, and it details the average weekly spend of a student on Groceries. Most of the Results seem to be averaging around £30, which I'm surprised about actually, as it seems like a lot of money for a student to be spending.

How To Cook Without Wasting Time or Money

	Cost for 1 week			Cost for 1 year
	Cheap	Average	Expensive	Cheap	Average	Expensive
Accommodation (1)	£50	£75	£100	£2,500	£3,750	£5,000
Food (2)	£30	£40	£50	£1,500	£2,000	£2,500
Travel (3)	£5	£15	£25	£250	£750	£1,250
Entertainment (4)	£10	£20	£30	£500	£1,000	£1,500
Other (5)	£15	£25	£35	£750	£1,250	£1,750
Total	£120	£180	£240	£6,000	£9,000	£12,000

Taken from Uk Student Life

This table shows an average weekly spend on food for a student, depending what budget they are on. 

How to Cook Without Wasting Time or Money

Also taken from the Love Food Hate Waste website, these images show essentials that should be in your fridge and freezer, and your cupboards, so that you always have something quick and easy to cook available to you. If you spent a couple more quid at the beginning of the month to buy stuff like cheap carbohydrates, spices, chopped tomatoes and tinned fish, and freezable things like pastry, vegetables and meat, you'll probably save more than buying things that go off more quickly.

How To Cook Without Wasting Time or Money

A lot of food that people buy and consume gets wasted because of not adhering to the expiration labels on the product. I found this useful information on the Love Food Hate Waste website, which helps people to understand storage and the labels on food. 

The facts behind the date labels from the Food Standards Agency.

• 
  

  
  

  'USE BY'

  Food can be eaten up to the end of the ‘use by’ date, but not after even if it looks and smells fine.

• 'BEST BEFORE'

  These dates refer to quality rather than food safety. When the date is passed, the food won’t be unsafe but might begin to lose its flavour and texture. One exception is eggs – never eat eggs after the ‘best before’ date.

• 'DISPLAY UNTIL'

  You can ignore these dates as they are for shop staff not shoppers.

• FOR ALL FOODS

  Always follow on pack storage guidance and instructions such as "eat within three days of opening". To extend the life of food beyond its date, freeze it before the date and defrost and use it within 24 hours.

How to Make Food Without Wasting Time or Money

On our new Collect, Categorise and Communicate brief, we're working as a group, and we have to research how to make food without wasting time or money.

Being a student, I'd say it was pretty useful for us to be researching into anyway. We need to research into primary, secondary, quantitive and qualitative research. 

When doing my own food shopping each week, I mainly spend my money on vegetables, because they are so cheap and really don't take that much prep, and generally speaking, the cheapest vegetables are the ones that are in season. So here is a list of the vegetables that are in season each month. 

Taken from Eat Seasonably

January - 

Brussel Sprouts, Spring Green Cabbage, Savoy Cabbage, Carrots, Cauliflower, Kale, Leeks.

February -

Brussel Sprouts, Spring Green Cabbage, Savoy Cabbage, Carrots, Cauliflower, Kale, Leeks.

March - 

Spring Green Cabbage, Savoy Cabbage, Cauliflower, Kale, Leeks.

April - 

Cucumber, Kale, Cauliflower, Spring Green Cabbage

May - 

Rhubarb, Spinach, Cucumber, Curly Lettuce, Cauliflower, Asparagus

June - 

Asparagus, Broad Beans, Carrots, Courgette, Cucumber, Curly Lettuce, Peas, Rhubarb, Spinach, Strawberries

July - 

Bramley Apples, Broad Beans, Runner Beans, Blueberries, Savoy Cabbage, Carrots, Cauliflower, Celery, Cherries, Courgette, Cucumber, Cos Lettuce, Curly Lettuce, Iceberg Lettuce, Peas, Raspberries, Rhubarb, Spinach, Strawberries

August - 

Bramley Apples, Broad Beans, Runner Beans, Blueberries, Spring Green Cabbage, Savoy Cabbage, Red Cabbage, Carrots, Cauliflower, Celery, Cherries, Courgette, Cucumber, Cos Lettuce, Curly Lettuce, Iceberg Lettuce, Marrows, Peas, Plums, Raspberries, Spinach, Strawberries, Sweetcorn

September - 

Bramley Apples, Ruuner Beans, Blackberries, Blueberries, Brussel Sprouts, Spring Green Cabbage, White Cabbage, Savoy Cabbage, Red Cabbage, Carrots, Cauliflower, Celery, Courgette, Cucumber, Kale, Leeks, Cos Lettuce, Iceberg Lettuce, Marrows, Peas, Plums, Spinach, Squash, Sweetcorn

October - 

Cox Apples, Runner Beans, Blackberries, Brussel Sprouts, Spring Green Cabbage, White Cabbage, Savoy Cabbage, Red Cabbage, Carrots, Cauliflower, Celery, Kale, Leeks, Marrow, Potatoes, Spinach, Squash, Sweetcorn

November - 

Brussel Sprouts, Spring Green Cabbage, White Cabbage, Savoy Cabbage, Red Cabbage, Carrots, Cauliflower, Kale, Leeks, Potatoes

December -  

Brussel Sprouts, Spring Green Cabbage, White Cabbage, Savoy Cabbage, Carrots, Cauliflower, Kale, Leeks, Potatoes

How To Boil A Lobster

Lobster Cooking Times

For boiling or steaming a lobster

Lobster Weight	Cooking Time
1 - 1 ¼ lb.	12 - 15 minutes
1 ¼ - 2 lb.	15 - 20 minutes
2-3 lb.	20 - 25 minutes
3-6 lb.	25 - 28 minutes
6-7 lb.	28 - 30 minutes
8 lb. and over	4 minutes per pound

How Do I Know When The Lobster Is Cooked?

Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked.

• Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
• The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
• The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.

• The internal temperature should be 180 F (80 C)

Taken from Lobster Help

How To Boil a Lobster

I asked 20 people I knew if they knew how to boil a lobster, out of these only 3 people (15%) actually knew the basics of it, and the rest (85%) didn't really have any clue past the obvious sticking it into a pan of boiling water.

Even then, those 3 people only knew that you had to put it into boiling salt water, and to cover the pan once immersed.

I also asked the 20 people whether they thought boiling a lobster was humane.
Only 5 people (25%) thought it would be humane to boil a lobster to kill it, whilst the other 75% of people I asked agreed that the method of freezing the lobster first to numb it, and then boiling it was probably more humane.

Out of the 20, (0%) had ever eaten lobster, and only 2 people (10%) would consider eating it.

Tips For Boiling a Lobster

Buy fresh. I know, that should be a given, but that can be a challenge when most of our country’s lobster supply comes from Maine. I have tried mail order and that has worked well for us, but I still prefer being able to select my lobster from a trusted fish monger who has them swimming (I hope happily) in a tank.

Bigger isn’t better. I’ve learned this the hard way. For me, the optimal lobster weighs 1.5 lbs, no bigger than 2 lbs maximum. I have found that the larger (older) behemoths yield gnarly meat. Stay on the smaller to average size for tender lobsters.

Cook as soon as possible. If you can, pick them up from your fish monger moments before cooking. Let the lobsters hang out in the kitchen sink as you get your water to a boil. Do not submerge them in fresh water.

If the lobster’s feelings are truly a concern, some say placing the lobsters in the freezer before cooking makes them sleepy and perhaps numbs the pain. But really, the dip in the boiling water will make the process fast. I wouldn’t worry.

Taken From Kitchen Confidante

 Boiled lobster: Allow 12 minutes cooking time for the first pound when boiling and an extra minute for every additional quarter pound. You can start the lobsters in cold water but do not begin timing until the water comes to a boil. Be sure the pot is large enough so that the lobster is completely submerged.

• When boiling lobsters, be sure to save the water from the pot. It will be richly flavored and make a good soup base.

• After boiling whole lobsters, pierce the head to let the boiling water drain out.

• Lobster connoisseurs claim the female lobster meat is more tender and often has the coral or eggs. The female can be identified by the limp, soft feelers that line both sides of the lobster body at the tail end. The male's feelers are rough, and the tail is also wider.

• Lobsters have a high proportion of glycogen, a polysaccharide that converts into glucose, a simple sugar. This is why the meat tastes so sweet. Lobster is the sweetest meat of the three most widely-eaten crustaceans followed by crab and then shrimp. The longer a lobster sits in storage, the more its sweetness diminishes.

• Lobsters naturally have one larger forward claw, causing them to be identified as left-handed or right-handed. The meat from the smaller claw is more tender and sweeter, thus considered more succulent. The larger claw has more meat which may not be quite as tender, but still a delightful and treasured taste sensation.

• If you need the tail to come out straight after cooking, run a wooden skewer lengthwise through the tail and meat and remove when done.

• Like shrimp, lobster will become tough when overcooked. When the meat turns opaque, it is done and should be immediately removed from heat. 

Taken From Home Cooking

• Prepping: Before boiling or steaming, put live lobsters in the freezer for about an hour. Cold temperatures sedate them, after which they can be gently placed head-first in boiling water.
• Cutting: Many chefs and lobster experts say the best way to dispatch a lobster before grilling is with a knife: Freeze the lobster at least 30 minutes, hold it just above the tail, and place it on a cutting board. Look for the cross-shaped indentation in the shell about 2 inches forward of the tail; place the tip of a large knife at this point, with the cutting edge toward the head. Plunge the knife down vertically, then swing it down to split to the lobster in half.
• Storing: Keep lobsters moist with seaweed, wet paper towels, or wet newspaper in a refrigerator or cooler before cooking. Never keep lobsters in freshwater; they can't survive.

Taken From Coastal Living

How To Boil A Lobster - Recipes

BOILED LOBSTERS 4 live lobsters, 1.5 pounds each 6 tablespoons butter 2 lemons, sliced Fill large pot or kettle half way. Add salt. Bring water to rapid boil. Add lobsters one at a time, head first and return water to boil. Boil for 12-13 minutes or until lobsters are a bright red and the long antennae can be pulled loose with ease. Do not over cook. Remove boiled lobster with tongs and discard liquid. Allow lobster to drain. Melt butter in sauce pan. Serve drawn in bowls with lemon slices on the side. Taken From Lobsters Online

How To Boil A Lobster - Recipes

Ingredients:

• live lobsters
• boiling salted water
• melted butter

Preparation:

Bring a very large kettle of salted water to a rolling boil. Using long tongs, quickly but carefully lower live lobsters into the boiling water. Simmer for about 10 minutes, or until lobsters are bright red.
Serve with melted butter for dipping.

How To Boil A Lobster - Recipes

How to Boil and Eat Lobster

• Cook time: 15 minutes

If you end up with leftover cooked lobster meat, chop it up, mix in with mayo, and serve with lettuce on a buttered and toasted hot dog bun to make a lobster roll.

INGREDIENTS

• Live lobsters, 1 per person
• A large pot of salted water
• Butter
• Bread for dipping into the lobster-infused butter (optional)

First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling.

1 Fill a large pot 3/4 full of water. Add 2 Tbsp of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.

2 Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.

3 Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster. The lobsters should be a bright vivid red color when done.

Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. Unlike with fresh scallops or fish that you can eat raw (think sashimi), you don't want to eat raw or undercooked lobster. Translucent undercooked lobster meat really doesn't taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time.

4 Remove the lobsters from the pot with tongs and place on a plate to drain and cool.