I carry around with me a sordid little secret that only those closest to me are privy to. It weighs heavy on my soul and mocks me from a relentless and endless base of ammunition. Whether its the half-full packet of chicory that I bought for just one recipe, slipping further from its sell by date or a plate of cold cuts that grow drier and drier with each passing day, everything screams at me in protest as its swept once more unloved into the abyss. To paraphrase: “You cruel and deplorable wretch! Does thou know no end to thy gluttony?” That’s right, I am a chronic food-waster.
I’ve tried to right this over the last six months but in all honesty I have found it a struggle to build any real consistency in my efforts. My one ham-fisted weapon being either to bung all of the remaining veg into a mega pasta or a stir-fry dish on a Monday night. I knew there were far more exciting things I should be doing but I suppose the forward planning aspect (bulk buying/menu planning/freezing) had put me off.
As I’ve now got a dauntingly enormous mortgage just around the corner, I thought it would be a good time to revisit this in earnest and that’s when I remembered this book that I had procured on first moving up to London with a promise of saving money through eating more intelligently. A whim that died off as quickly as many others over the years.
Although Economy Gastronomy contains a huge array of recipes, the cornerstone of the book is built around the following premise:
– Invest good money in a high quality ‘Bedrock’ ingredient on a Sunday for a hearty weekend lunch/dinner.
– Bedrocks include things like: leg of lamb, shoulder of pork, a whole salmon or a ton of chickpeas.
– Follow the recipes in the book to create 2/3/4 meals more out of the bedrock ingredient throughout the week.
– Each time you cook a recipe, you are cooking in bulk and then freezing the leftovers.
– Thus creating a constant stash of home-cooked, frozen ready meals that can be reheated when you have no time to cook.
– And so, keeping you away from expensive and unhealthy options elsewhere (i.e. the takeaway).
So I began on my first. The pumpkin…
4 portions Pumpkin Risotto with Roasted Walnuts, Red Chicory and Gorgonzola (2 eaten, 2 frozen)
4 portions Pumpkin Cannelloni with Sage and Ricotta (2 eaten, 2 shamefully binned)
12 portions Spicy Pumpkin Chowder (2 eaten, 2 fridged, 8 frozen)
That is a whopping 20 portions of food at roughly £1.50 a portion. Granted yes, there is no meat present which would normally drive up the cost but I did push the boat out a bit on the other ingredients (top range cheese, organic etc) so its still spectacular value. Especially when I probably average about £10 to £15 per visit to the Sainsburys Local on the way back home for a single meal for the two of us.
My one issue with this was that (bar the soup, which was amazing) none of this really tasted that great. I do however think that this was my fault for not following one of the key principles of the book which is implicit when it tells you to invest in a high-quality bedrock ingredient (the pumpkin) as it will inform the rest of the dishes.
Incidentally, and counter-intuitively, Halloween time is probably not the best time to be cooking with pumpkin. The shops are flooded with cheap and enormous orange beasts such as my 4 kg one above. In retrospect, I realise these are terrible to eat as they are not designed to be consumed.
This is coupled with the fact that the pumpkin I used was the one that had been sitting on our windowsill for a few weeks after Halloween had passed. Laura hadn’t got around to carving it so it sat facing out of first floor lounge, a limp offering to All Hallows Eve. It was fine to eat in terms of decay. I think.
I’d recommend either finding a guarenteed high quality pumpkin to make the above recipes or using 3/4 kg worth of butternut squash which should be more readily available.
Still, I’m pushing on this week to the next batch of recipes which involves a 1/2 collar of gammon. I’m hoping this proves my theory correct, that a higher quality bedrock ingredient will yield much more consistent results, and not Laura’s insight that the ‘recipes in the book are just crap’…