Rachel Allen: eating on a budget

For me the starting point is to shop seasonally. When things are in season they are cheaper, taste better and are at their peak nutritionally. For winter puddings I love making fruit crumbles, pies and fools using seasonal fruit.

For now going into winter, I love stews and soups. I want something warming this time of year. Once you know how to make a couple of basic soups and stews, you can throw in almost anything. It’s a fantastic way to feed your family economically and reduce waste.

For stews, the cheaper cuts of meat are often the best. I like to use lamb shank or, for beef, something from the neck. Also, when lamb turns to hogget and mutton it has lots of flavour and is perfect for stews. As mutton is the oldest animal, it has the most deep, rich flavour. It’s a bit tougher than hogget, but it takes well to stewing for great texture and flavour.

Soups are also great for children. Our children eat what we eat, which saves on both cooking time and the food budget. We never give them a choice. As long as there isn’t any rubbish around to fill up on, they’ll eat when they’re hungry.

My children love potato- and onion-based soups. I add some butter, stock and whatever vegetable I’ve got –broccoli, runner beans, carrots or parsnips. I cook the soup and then liquidise it. You can also add in a bit of milk. We usually empty the contents of the fridge into the soup – that way we don’t end up with a lot of waste. I also freeze soup in individual sized containers. I used to make the mistake of freezing it in too big a container.

With leftovers, I love to make chicken pie or, after Christmas, a Boxing Day turkey and ham pie. Keep any leftover juices or gravy, and boil these down with some cream. If the sauce needs thickening, add in some roux. Then add sliced mushrooms, cooked onions and the chopped turkey and ham. Mix in some herbs and season to taste. Add a basic pastry on top or mashed potatoes and bake in the oven at about 180C for 30 – 40 minutes.

If you cook roast chicken, it’s more economical than buying pieces and you’ve got the leftovers for chicken pie. Follow the above steps with any leftover bits. Then, boil the carcass with some carrot, onion and celery for a great stock. Add in thyme and bay leaf, if you’ve got it. I go through the fridge and throw in whatever I’ve got. It’s a nutritious base for soup.

Now is also a great time for the last tomatoes. I love pasta with spicy sausage, tomatoes and cream. For the sauce, use fresh peeled, chopped tomatoes or tinned tomatoes, if you prefer. Sauté garlic with the tomatoes. Season with salt, pepper and a pinch of sugar. Cook with the lid off and reduce the sauce. Add in some cream and sliced chorizo. You can also just use bacon.

You’ll always want to keep a few essentials in your cupboard. My essentials would have to be pasta, rice, tinned tomatoes, tinned pulses and eggs. That way you’ll always have something on hand for a frittata or risotto in addition to your soups and stews!

Rachel Allen