Work out what a recipe really costs per portion. Enter what you paid for each pack and roughly how much of it you used; the calculator adds it up and divides by the number of servings. Useful for batch cooking and weekly meal plans.
Tip: count only what you use — half a bag of rice is 50%. Spices and oil add pennies; round them into one "store cupboard" line.
Frequently asked questions
How do I work out the cost per serving?
Add up the cost of the part of each ingredient you used (pack price × share of the pack used), then divide the total by the number of servings.
Should I include spices and oil?
They cost very little per meal; add one small "store cupboard" line (for example 20p or 25¢) rather than listing each one.