Did you know that Aldi's 5p festive vegetables could be a game-changer well beyond the Christmas season? A food expert has shared a clever tip, suggesting these veggies could be a godsend during the festive and New Year period.

With some savvy planning and batch cooking, it could potentially see you through most of January for less than £1. With Aldi's bargain festive veg prices on offer from now until Christmas Eve, shoppers have the opportunity to sort their meals until payday for just 95p, working out at less than 2p per meal.

A bountiful selection of festive vegetables, including potatoes, carrots, cabbage, sprouts, parsnips and swede, can be cooked in bulk and portioned into approximately 30 to 40 meals. This would be enough to feed one person for most or all of January if used mainly for lunches or spread across both lunch and dinner.

• Dentist warns 1 festive drink is damaging your teeth and making them yellow


• Katherine Ryan's shock eight-word response to heartbreaking Christmas adverts

According to ALDI UK Press Office: "Shoppers are guaranteed a tree-mendous Christmas feast with a selection of Aldi’s fresh and delicious British-sourced veggies." This includes White Potatoes (5p, 2kg), Carrots (5p, 1kg), Parsnips (5p, 500g), Red and White Cabbages (5p each), Brussels Sprouts (5p, 500g) and Swede (5p each)."

Andrea Macaulay, who leads the hospitality curriculum at Glasgow Kelvin College, said that all people need to do is start thinking like they are working in a professional kitchen. Andrea Macaulay said: “When people look at vegetables at home, they often think in terms of one meal at a time. In professional kitchens, we think about yield. You’re cooking once, but eating many times.

"That’s how you get the most value from your ingredients, especially in January when budgets are tight. As long as you make sure you have enough freezer space, you could save yourself a huge amount of money."

She adds that using the whole vegetable makes a significant difference to how far food can stretch, adding that "in professional kitchens nothing goes to waste."

She further shared: "Every stalk, stem and skin should be popped in. Vegetable peelings and trimmings can be simmered down into a simple stock or gravy base, which adds flavour without costing anything extra.

"If you’re picking up around 2kg of each festive vegetable, that gives you roughly a 12kg harvest haul. Split across a couple of large batch-cooked meals, that can comfortably produce around 40 hearty portions and means almost none of that veg ends up in the bin."

This way of thinking and planning ahead will be cheaper for you and keep the pressure off during an already stressful time of year. This means when you "break it down per portion, you’re talking about food that costs just a few pence a meal."

She concludes: "Planning like this takes the stress out of January and makes it much easier to eat well without overspending."

For the latest money-saving tips, shopping and consumer news, go to the new Everything Money website.