Sally Abé Blog - Making the most of simple ingredients
The cost of living crisis continues across the country and everyone is looking to tighten their belts as we come into the Christmas season. Cooking on a budget doesn't have to be dull and boring and there are lots of ways to look after the pennies in the kitchen so that the pounds look after themselves elsewhere.
Meat and fish
Prime cuts of meat such as beef fillet and lamb chops will always be the most expensive way to get your daily dose of protein. Cheaper cuts usually take a little more investment in terms of preparation and cooking time, but the results can be wonderful, especially in the colder months of the year when coming home to a slow cooked stew can be warming for the soul.
Try making a lovely braise with diced lamb shoulder or neck, the lamb will bring an unctuous richness to a stew and can be bulked out with cost friendly yet flavoursome veggies such as carrots, celery and red onion. Another good idea is to add some pulses to your dish. Pearl barley and lentils are fantastic options and benefit from being high in fibre and slow-release energy to keep the family feeling full all evening.
Smoked haddock and mackerel are cheaper and easier ways to incorporate fish into your everyday diet, so try including them in some of your fish recipes. Fish pie is always a winning family meal, add smoked haddock with cod and salmon and top with budget friendly mashed potatoes rather than puff pastry. For a lighter meal try making zingy and fresh Thai fishcakes with mackerel, these can be made in batches and frozen ready for those days when you don't feel like cooking.
There are now many really decent meat alternatives available in the supermarkets which can be low budget options and are planet friendly too. Try substituting the minced beef in a cottage pie or lasagne, and if you have fussy eaters at home, believe me, most people actually can't tell the difference!
Vegetables
Root vegetables are a cost cutting dream, being full of carbs to load up on and only pennies per kilo they are worth their weight in figurative gold. Potatoes, carrots and parsnips are obvious choices but make the most of what the UK has to offer and try roasting swede, celeriac and Jerusalem artichoke too. Any leftovers or trimmings can be made into a hearty soup for the following day’s lunch, or try mashing them up and mixing with a little egg and spring onion for a twist on bubble and squeak.
If the thought of these vegetables is boring then the key is to get creative with seasonings. Everyone has a cupboard full of spices that can add flavour to even the dullest of dinners. Try roasting carrots with toasted coriander seeds and honey, parsnip lends itself to the flavours of star anise and clove and loves a few spoons of honey in the pan. Herbs such as thyme and rosemary bring pumpkin and squash to another level as does a little roasted garlic.
Prep ahead
Meal prepping isn’t just for gym junkies and those watching their weight. Many dishes can be made ahead and neatly frozen to save time and money - think curries, soups, chilli, or ragu. To save on freezer space and to portion effectively split into zip lock bags and freeze flat rather than using chunky Tupperware.
