As I prepare to spend less time acting and more time waitressing I'm also holding my breath in anticipation of that horror that is minimum wage life. I love eating in restaurants and even more than that I love wine so times like this bring a sad sigh to my lungs as I drag myself past delis and favourite haunts of the city, promising them and myself that it's not forever. So I've decided to do that really irritating thing and put on, not just a brave face, but a cheerful, can-do one for all to see. I shall make a virtue of budget cooking, and by doing so prove that life on a shoestring is not about cup noodles. Well, it can be if that's what you like but if that's the case you probably aren't reading this entry, but if you are don't go away! Let's see if I can convert you instead. I don't want to be patronising and most of you probably know all this, but I shall get all the obvious point out of the way now and then we can enjoy ourselves:
1: Make use of your time.
Primarily I bake because I find the process relaxing, and the results are so friendly. But another virtue is that the money spent on a baked good from a shop or even a supermarket will buy enough for at least double that in store cupboard ingredients. Of my two days off I tend to spend one food shopping, cleaning etc then the next I lie in, make plenty of coffee and at noon start prepping for the week's meals. To feel less cheated I bring the laptop into the kitchen and catch up on my week's viewing and radio.
2: Get out your calculator.
We've all had that student moment when we've suddenly realised we've only a fiver to make it through the week. Avoid that moment by assessing your monthly expenditure in advance and don't cave in the supermarket, no matter how lovely the pastries or in my case the cheese and wine look.
3: Use your freezer.
It's not just for pizzas, peas and chips. Buy some sandwich bags and use it for meat, fish, pastry, biscuit dough, soup, veg, bread, butter, the list goes on. Keep things like mince in individual portions so nothing is wasted. If you're a recipe hound like me most recipes online will point out if and at what point a dish can be frozen.
4: Shop around.
Not so easy if you live in a more restricted area but most small towns now boast at least two supermarkets. Compare your prices and try shopping online. But please don't forget markets, proper greengrocers and butchers and specialist shops. A small quantity of good quality produce cooked cleverly will keep longer and it will go much further. If you live in a city try oriental and asian supermarkets, you can bulk buy dry goods, pastes and sauces, not to mention garam masala, curry powders and other spices.
5: Cut down on meat.
Don't leave! Stay with me here it's not the end of the world! I know us English have a mania for meat and two veg, but let's face it, the doctors say we don't need much protein, environmentalists say raising the livestock is a strain on the planet and it costs so don't argue with with a blogger, go shout at the news. If you need persuading then use Madhur Jaffrey recipes, proper indian cooking that shows you how much flavour and texture you can get without meat. What meat you do buy make use of, make stock from sunday roast chicken for sauces and soups, put leftovers into pies. Decent mince goes a long way if you've lots of people to feed, as do any cured or seasoned meats, so hams, bacon, sausages and in particular chorizo. Just one 225g sausage in a dish will easily feed four. With fish there are usually cheaper alternatives to the old favourites, pollock instead of cod, langoustines instead of prawns. Look for special offers and stock up your freezer.
There, was that so hard? I've not bothered mentioning ready meals only because it's been so long since I bought or ate one I'm not really in a position to comment. As for takeaway, forget it. You'll feel better for it, I promise, and I'll try to put up some homemade versions that will give you that fix.
Recipe one comes straight from Hugh Fearnley Whittingstall's River Cottage, a simple white loaf recipe. Click on the link for the recipe and on the Channel 4 website you'll find the original episode so you can see how Hugh does it. 1.5kg Allinson Strong White Bread Flour costs £1 and 125g Allinson Dried Active Baking Yeast costs 64p to make two loaves and enough yeast to last you for months. One Tescos Finest Farmhouse loaf costs £1.30 and doesn't fill your home with the smell of freshly baked bread. Have a go and tell me your results, better still send pictures!
TTFN
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