Lowering cost, not quality on the table
Jamie Oliver has – once again – set the bar high with his new book and television series, Save With Jamie.
Jamie's ideas are simple, but worth repeating. Make sure you use up food in your fridge. Use your freezer wisely – instead of leftover cheese going mouldy in the fridge, grate and freeze it to easily add to sauces.
Don't be tempted by bulk buys, unless you can use them (or share with someone else). Use cheaper cuts of meat and cook them more slowly. Make a list before you go shopping.
These are all measures that a wartime generation would be familiar with, and it's certainly a concept that was passed down to me by my own mother.
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I was one of five children and both my parents were good at stretching out food we had to make nutritional, filling but inexpensive meals.
In the 1960s and 70s, this always meant cooking from scratch – no resorting to a takeaway. There were pies, slow-cooked casseroles and ekeing out of "rations" by adding more vegetables or pulses.
I'm a big freezer fan and often cook twice as much as I need and freeze half for another day – it cuts down on effort, energy used to cook something and you can buy large quantities of food at a cheaper price per portion.
Each week in Westcountry Life we'll be sharing our own frugal food recipes – family meals for under £2 per person – and practical tips.
This week's suggestion: A tomato sauce for pasta can go a long way – adding meat or vegetables for variety. But good quality basic sauce is expensive in a jar (around £2.85).
Make your own by softening a couple of onions, as much garlic as you like, a squirt of tomato puree and some dried herbs with tinned tomatoes for at least 30 minutes. You get the same amount of sauce for half of the cost. Multiply quantities and freeze for bigger savings.
Email your money-saving recipes to email@example.com.