Christine McFadden, aka The Dorset Foodie, demonstrates how easy it can be to eat well on a tight budget – it’s all about sensible shopping…
Traditionally a time of regretted resolutions and an unwelcome overdraft, this time of year can be remarkably rewarding for the thrifty cook. There is plenty of fresh produce around at reasonable prices – think roots, greens and citrus fruit. And there are bargains to be had as retailers sell off the last of the festive fare – cranberries and shell-on nuts, for example. Frozen turkeys can be had for a song (keep in the freezer if you can’t face another one yet), and game birds should be cheaper now they are coming to the end of their season.
If you like to eat well but need to keep a firm hand on the finances, careful planning and creative shopping tactics are essential strategies.
- Arm yourself with a list. That way, random items are less likely to migrate to your basket or trolley.
- If necessary be flexible. Adapt your menu and put aside the list if you spot a really worthwhile special offer.
- Make the most of gluts or produce coming to the end of season. These items are generally cheaper, as are perishables that have reached their sell-by date.
- Be especially aware of BOGOF offers. They may seem like a bargain, but think about whether you really do need two. Will you eat them before they go off? Have you got enough storage space? Do you even like what’s on offer?
- Get wise to supermarkets’ pricing methods – they’re incredibly cunning. You’ll often see pre-packed fruit and vegetables priced higher than identical produce sold loose. The following week it will be the other way round – loose produce will cost more than packed. Take a calculator and check prices and weights. Better still, keep your local butcher or greengrocer in business and shop for bargains there.
- When buying poultry, go for whole birds rather than joints. Drumsticks, breasts and quarters can cost up to four times as much. Don’t be tempted by duck joints – they are particularly notorious in this respect.
- Bear in mind the wonderfully tasty and economical things you can do with a roasted whole bird:
- Use leftover breast and leg meat in sandwiches and salads.
- Strip the bones and use small nuggets to rustle up a risotto or stir-fry. Poke around with the tip of a small knife and you’ll find more than expected.
- Simmer the carcass and jellied juices with onion, carrot and celery to make well-flavoured stock for a warming soup.
- Don’t overlook frozen meat. It’s usually cheaper than fresh, especially if you buy catering packs. Defrost the meat slowly and thoroughly, and give it plenty of TLC with zesty marinades and leisurely cooking.
- Develop the habit of rigorous portion control. Work out exactly how much rice or pasta you need per serving and cook exactly that. People often eat less of these fillers than you might expect.
Finally, a judiciously stocked store-cupboard is key to eating well on a budget. Cheap, bland ingredients – pulses and grains, or cheap meat and veg that aren’t as flavoursome as they might be – can all be brought to life by imaginative use of spices, bottled sauces and condiments.