• 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, lasagne, or parmigano recipes.
• Freckled bananas? Well, there’s banana bread, of course. Also, peel and break each banana in half, store in a sandwich bag in the freezer, and voilà: 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.
Don’t forget the discounted dry goods rack
A tear in the toothpaste box or dent in the tetra pack can add up to big savings at the check out. Avoid anything punctured, leaking, or swollen.
4. In the meat counter
You can often find a small section of the butcher counter dedicated to meat that is close to its "sell-by" date. Don’t be squeamish! This stuff may be living on borrowed time, but it can still be perfectly good. Once again, the trick to taking advantage of these deep discounts is timing and a plan. If you do bring home discounted meat, cook, prepare, or freeze it immediately. There’s no time to waste here. And of course, as with all meat preparation, be sure to cook thoroughly. Don’t use discounted beef to finally make that tartar recipe you’ve being dying to try. Think in terms of stews, soups, stocks, curries and braises.
5. Finally, save everything!
Vegetable trimmings: Keep a covered container or resealable bag in the fridge or freezer for all your veggie off-cuts and skins. When this container is full, make a healthy and delicious vegetable stock.
Bring on the Schmaltz: Rendered bacon, duck, and chicken fat has been vilified of late. But ask any French cook and they will tell you, duck fat is liquid gold. In Jewish cuisine, schmaltz, or chicken fat, is a delicacy spread on toast, and the Brits will tell you breakfast just isn’t breakfast without a slice of bread, fried in bacon drippings!
How to render your own fat: After roasting your own bird or frying bacon, pick out any solids or strain liquid fat through cheesecloth, and store, covered in the fridge. For a bit of decadence in these belt-tightening times, roast or fry potatoes in rendered pork or poultry fat. Again, consume fat in moderation, but your taste buds and wallet will thank you.
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• Download of the month: Handy budget tracker
• Quick and Easy: Budget-friendly recipes
• 14 sparkling wines for every budget
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