Penny Fray finds out how to shop smarter, cook cleverer and waste less to save money
Some might call you cheap. Others, prudent. But we think your meticulous cataloguing of coupons and sale dates is truly inspired. Which is why we’re sure you’ll appreciate this feature on how to make your money go further when it comes to meals.
It’s influenced by the increasing number of cookery books out there focusing on the art of creating gourmet standard meals without breaking the bank. Forget about pasta dishes and endless variations of curries – let your imagination run free.
“Inexpensive food can, and should be, exciting, beautiful and delicious,” says Michelin-starred chef Jason Atherton. “Cook with the seasons – making the most of ingredients when they are at their best and least expensive – and you will eat well.
‘Use inexpensive cuts of meats when possible, such as beef flank and lamb shoulder, which are generally much more tasty than prime cuts. Similarly, select varieties of fish that are often overlooked and considered unappetising like pollock and gurnard. Prepared and cooked in the right way with appropriate flavourings, these forgotten treasures will have you salivating.”
I must admit that these days, I see no point in eating bad or fast food. It gives no pleasure, no proper nutrition and is a little sad and solitary. Far better to sit at a table filled with friends and family, all enjoying the feast that I’ve created for a fraction of the price of a restaurant meal. But how to cut costs when you’re used to premium products and are so easily tempted by artisan labels? I asked some Muscat gourmands and frugal friends for their top tips:
Use a large enough pan so that you can sieve the dry ingredients straight in without making too much mess.