FOOD & DRINK
Hi, lovely readers! Welcome to the first of my three- part Save With Jamie series, where I’ll be giving you a bunch of recipes from my new book, right here, every Sunday. The reason I wrote this book is to show you that cooking tasty, nutritious, exciting food doesn’t have to be expensive — and I wrote it because all you guys asked for a book on this subject. Believe me, armed with a bit of knowhow, we can all cook good healthy food, no matter what our budget, and these recipes reflect just that — gorgeous meals that are accessible, trustworthy and super affordable.
This week’s recipes all celebrate using meat in different ways, starting with a classic Sunday roast chicken that’s juicy, succulent and guaranteed to leave you with plenty of leftovers. The point of these recipes — and what the book demonstrates — is that embracing your leftovers is one of the key ways to waste less and save money: you can buy a whole chicken for little more than the cost of two chicken breasts, but you can stretch the meat and carcass to make so many amazing meals. Take the Quick Chinese Wrap and Roast Chicken & Sweet Pea Risotto as beautiful, delicious examples of making your money go further.
Clever shopping is also about knowing how to cook more unusual cuts of meat (which also tend to be cheaper!) and keeping your eyes peeled for good deals — in my book I give a recipe for a Lovely Lamb Pie, where I use leftover meat and great-value kidneys that taste delicious when slowly stewed. Beef shin is also a great cheap cut and when treated with lots of love and attention, as is the case with my Mexican Beef Chilli, you can turn it into an absolute knockout meal.
The book is packed with recipes and tips like these, showing you that we can all cook incredible, nutr itious, great- value meals, simply by remembering to shop smart, cook clever and waste less. Look out for a few of my fishy favourites next week!