TIPS FROM THE EXPERTS ON MAKING MEALS GO FURTHER
As the cost of living continues to rise, we’re all seeking ways to get more economical with our weekly food shop and the food we’re eating. Here, expert chefs from some of the country’s top cookery schools share their top tips on making your meals go further.
#1. “Eggs are an economical source of protein for any meal; scramble them for breakfast, enjoy them in a sandwich for lunch or make a quick veg-stuffed omelette for dinner. Eggs are also a yummy addition to rice and pasta dishes; they cook quickly, have a long shelf life and don’t need to be kept in the fridge.” The Vegetarian Cookery School
#2. “Don’t throw away your dried breadcrusts or hardened sourdough; blend them up into breadcrumbs then low-bake them in the oven until crisp. Pop them into a chicken cavity when during roasting to make a very flavoursome stuffing; it’ll soak up all the juices and flavours from the bird.” Richard Bertinet of The Bertinet Kitchen
#3. “When you’re carving a roast chicken or turkey, try to only carve one half of the bird (one side) so that the remaining part stays more moist for your next meal. You could make a chicken or turkey salad, sandwiches, risotto or pasta – but my favourite thing to do is to remove all the bones and boil the meat in stock with leftover vegetables to make a delicious soup which can be frozen in containers.” Stella West-Harling MBE, Founder of Ashburton Cookery School
#4. “Batch cooking is our top tip for economy but also time efficiency. Whenever you cook, think about whether you can cook a few extra portions and keep them in the fridge or freezer. So many dishes can easily be reheated – stews, curries, chillies, risotto. Most sauces freeze really well too – we like to make a big batch of a tomato sauce that can then be used for pasta, lots of different one-pots, pizza, moussaka and lots more.” The Vegetarian Cookery School
#5. “When you’re shopping for vegetables, buy smaller quantities locally so you don’t waste unused veg. Go for vegetables that are currently in season for maximum freshness and nutrition, but if you’re on a tight budget, use frozen veg as they also maintain lots of nutrients and will last longer. If you have any leftover veg from cooking, pop it into a bubble and squeak, make potato cakes or use them in a pie.” Maddie Hatton of Abinger Cookery School (lead picture)
#6. “Soups are a great way to use up odds and ends that might otherwise go to waste. Add in broccoli and cauliflower stalks too. You don’t need to peel root veg; just give them a good clean. To make a tasty vegetable and lentil soup, sauté onion, carrot and celery, add large pinches of salt, pepper, cumin and chilli powder and a few handfuls of dried red lentils. They’re full of protein, will thicken up your soup and they cook quickly. Add your diced veg, boiling water and vegetable stock to cover. Cook until everything’s soft, then blend into soup.” The Vegetarian Cookery School
