Eco chef Tom Hunt says the secret to eating well and cheap is to buy food in season and buy it in bulk. In this Guardian article, Hunt reveals his weekly and monthly lists, along with ovo-lacto vegetarian recipes such as "Porridge with roasted rhubarb, hazelnuts and molasses" and "Spiced rice, roasted broccoli, carrot and peanut salad." The photos of the dishes look tasty. From The Guardian: Affordability is a key element of what a sustainable diet looks like.