Eating right when things are tight: Cost-saving tips for the home cook

With the threat of economic collapse looming over our heads, and daily reminders that the spending party is over, we could all use a little comfort. Retreat to the warmth of the kitchen, ditch the foie and truffle, and embrace the joys of making more from less.

Good Bones: Get the most from that Sunday roast
Just when you think that roast has given all it had to give - you’ve feasted on a sumptuous dinner, sent the kiddies off to school with sandwiches - it gives some more. Roast the bones - beef, veal, pork, or poultry - in the oven, then transfer to a pot and cover with water, toss in some peppercorns, a bay leaf or two, and let simmer. In a couple of hours, homemade soup stock. Keep a supply in the fridge for everyday uses - gravy, pasta sauces, a quick noodle soup - and some more in the freezer. No time to roast bones just now? Collect and freeze a whole pile of them - it’s fine to mix and match - and roast them when you have the time.

Boil that bird!
A boiled chicken is an old world classic whose time has come again. Not only is it a healthy way to cook, it keeps the meat moist and tender, and when you boil a chicken, you make a pot of the most flavourful soup at the same time with no extra effort.

How to boil a chicken: Simply cover the chicken with cold water, toss in your favourite herbs - sage, bay, thyme are great with chicken - whole peppercorns, a whole onion, and bring to a boil, then simmer until it’s done. On the first night, bring the bird to the table and watch as the incredibly delicate meat just falls from the bone. Spoon some of the broth over potatoes, noodles, or veggies. After that, this dish keeps on giving in the form of soup, meat for sandwiches, salads, Asian noodle stir-frys, pastas, and casseroles.  

Don’t walk past the discounted fruit and veg display
Sure the peppers are a tad wrinkled and the apples are going soft, but with a little alchemy you can turn produce headed for the composter into good eats, while you save a ton of cash. The trick is organisation and timing. Don’t buy a tray of close-to-the-edge produce, then let it sit in your fridge for a week! Buy it when you know you can go home and prepare it.

Discount shelf super-stars:

• Over-ripe, soft apples are perfect for making into applesauce, and for baking whole or in a cobbler.
• Grill and skin wrinkly sweet or hot peppers, slice, and store in jars covered in olive oil—great in pasta, salads and sandwiches.
• Bruised eggplant can be cleaned up, sliced, and roasted on a cookie sheet for use in sandwiches, lasagna, or parmigiano recipes.
• Freckled bananas, well, there’s banana bread, of course, but what about smoothies? Peel and break each banana in half, store in a sandwich bag in the freezer, and voila, no more excuses for not making that breakfast smoothie!
• Berries with a little bit of fuzz? No problem. Wash and pick through the fruit, and either freeze for use in smoothies or in baking, or simmer on the stove with a bit of sugar for a great dessert sauce or easy fruit spread. For a grown-up treat, add a splash of brandy or port for an elegant compote, delicious with pork or poultry.

Meat counter secrets and what to do with bacon fat on page 2!