Lean Cuisine

I do so love the library. Not only does it provide free internet access for up to two hours a day, it’s also full of books! I’m slowly but steadily working my way through the cookery section, having previously devoured the entire WW2 section. It’s a brilliant way to sample cookery books that I may have been tempted to purchase, but am now relieved I didn’t.

If I was browsing on Amazon, this delightful book may have fallen into my virtual trolley. After reading it, I’m very glad to have saved the money. Naturally, it was the title that drew me in, focusing on two of my favourite things: Economy Gastronomy. Co-written by Allegra McEvedy and Paul Merrett, it was a dream to read – very witty and humorous, with helpful advice to boot. But the recipes somehow felt out of reach. The idea of cooking once and making the most of the leftovers was solid, but undeniably geared for families. Little old me would be eating lamb for a month if I bought a whole leg! Some of the ingredients listed went straight over my head, but the photography was stunning. All in all, I think you could tell it was written by chefs, a bit out of my league.

But the book inspired me to get in the kitchen and make sure nothing went to waste. The facts contained in the book were shocking, talking about how nonchalant our culture is about throwing away food. I set out to rescue my on-the-turn vegetables into a simple curry.

The cauliflower and potatoes were set on to steam. I mixed a third of the potatoes with the last bit of light mayo, cress and chopped basil to make a cold potato salad for me to take in my lunch box to work.

I gently sautéed an organic onion and the remaining half of a green bell pepper in some garlic oil. I folded through the potatoes and cauliflower and went crazy with the spice tin – coriander, cumin, chilli, organic curry powder, salt and pepper all went in the pot. I used the stock created from steaming the veg and brought it up to the boil. Then I added a decent amount of red lentil, put on the lid, turned the heat down and let it simmer for half an hour.

Basically, I create six meals for the week ahead out of practically nothing. It’s my kind of lean cuisine, lean in terms of monetary costs to make. It was economical on fuel too, and meant that nothing went in the bin, aside from a few dodgy peelings. Thank you McAvedy and Merrett; that is a lesson truly learnt.

PS Tuesday was a no spend day – hurrah!