Your article (Food experts’ tips on how to make the best of your budget, 9 July) had some very sensible suggestions, but I’m always baffled as to why microwaves only ever seem to get a mention for reheating food. When we bought our first microwave, 37 years ago, we noticed straight away the reduction in our electricity bill, as casseroles and roast chickens were no longer cooked in our oven. Less gas used too, as previously stewed fruits, such as rhubarb, soften within minutes. Similarly, why no mention of pressure cookers – perfect for cooking a ham hock and making a pot of lentil soup with the stock – or slow cookers, which use the energy of a lightbulb to cook delicious meals, and are great for Christmas puddings?
Sally Cheseldine
Balerno, Edinburgh
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