In these tough economic times, we could all do with making our money go a bit further. One way you can do this is to use leftovers from your food to make the most out of the ingredients you buy from the supermarket. It’s useful to have a good recipe collection to hand for inspiration, but there are some simple basics anyone can follow to make eating more economical.
A roast chicken cannot only feed a family of four, but can also be used to make a stock the next day. Simply boil the bones with an onion, carrot, stick of celery and some pepper for a couple of hours, skimming the fat from the surface every 30 minutes or so.
Once the stock is made chop a kilo of carrots, boil them in the stock and blend until smooth. Hey presto! You have a cheap and tasty carrot soup.
If you have any rice leftover from a chilli or a curry, you can add it to the soup to make it go further and make sure that none of it is wasted. Speaking of curries, they are an excellent way to use up leftover meat from a roast – chicken, lamb, beef and turkey are all excellent accompanied by Indian sauces. Some good curry recipes are always helpful to give you some ideas.
Finding uses for food that are starting to stale is incredibly useful if you want to stretch your food budget. If bread is starting to dry, chop and drizzle with olive oil before baking in the oven until it’s golden, and use the croutons in a salad.
These are just a few of the ways you could use your leftovers, but the key points are to remember to get creative and don’t throw anything away until you’ve sure there’s no other way you can use it.