THIS MONTH

A note from our editor.

Super Food Ideas - - CONTENTS - RE­BECCA COX, EDITOR Re­becca

The more things change, the more they stay the same, as some­one more po­etic than me once put it. Back in the day, cook­ing on a Sun­day to get ahead for the week wasn’t called ‘batch cook­ing’, it was just called cook­ing. And it was a ne­ces­sity; usu­ally eco­nomic but also pro­duce driven. To save money, the left­over roast from Sun­day would be turned into Mon­day’s shep­herd’s pie, while the corned beef would make sand­wiches through the week. To make the most of sea­sonal peaks in fruit and veg­eta­bles, the Fowler’s Va­cola would be dusted off to make jams and pre­serves for the cooler months, and chut­neys and pick­les for the hot­ter months. Ital­ian fam­i­lies had the an­nual pas­sata-mak­ing day, when the bounty of ripe toma­toes was cooked, de­canted into bot­tles and stored to get through ’til next year. Th­ese days, our most pre­cious com­mod­ity is time, so al­though the money-sav­ing as­pect of batch cook­ing is un­de­ni­able and im­por­tant, what we re­ally crave is a less har­ried and hur­ried life. And, if we can get that from a few hours in the kitchen on a Sun­day, then we’ve saved time and our san­ity. Bliss.

mash on top, mash un­der­neath. twice-as-nice cot­tage pie

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