Thrifty, nifty, tasty
In this frugal time of year between festivals, a quick root around in the fridge and cupboards can turn up most of what you need to put a seriously good meal on the table with minimal effort
This is cupboard mash- up week – you know, that in- between week after Halloween but before the Christmas luxury comes into play? It is a frugal time when you will find your happiness in using up every condiment and luxury spiced granola you were given last year.
When you look in your fridge for something to eat it can look like there is nothing good in there. Usually in mine it is all jars and condiments, and no sign of a meal.
But look at that old piece of cheese, check the cupboards for cereal, clear out that salad drawer and you can have a seriously good meal on the table with little effort. There is nothing fancy about most of these things: you are likely to find everything you need for them in even the most basic cornershop ( well, maybe not the kimchi).
Having been brought up by a single parent, I take pride in making something out of nothing. I’m thrifty. When I was growing up, my mum’s only nights out were her work’s social club do. Those evenings, my granny Jean used to come around and teach me how to cook. We would make this chicken recipe, or fish cakes. If you ran out of breadcrumbs there was always an alternative – cornflakes, bran flakes, Rice Krispies even.
The day before shopping day, we would make cheese scones, and there was always chicken broth in the freezer. Myself and granny were hipsters, I guess. Speaking of hip, I met Dearbhla Reynolds, who takes the fear out of fermenting and brought it all back to basics with this Brussels sprout kimchi. Make it with this recipe, or add a thick yogurt, a hollandaise or mayonnaise, to make a kickass dressing to wake up the tastebuds this week as we head into serious root vegetable season.