Thrifty cooking is something that has always been close to my heart. Not just from the budget point of view but also as a method of reducing waste. I hate wasting food, even the tops and tails of veg aren’t wasted when I’m cooking at home, they make excellent stock.
Thrifty cooking starts with thrifty shopping. Before you even go to the shop, start with a weekly menu plan. I plan out roughly what I want to cook for the week, work out who I’m going to be cooking for and whether there is anything they don’t eat or anything they love that I haven’t cooked for awhile. From this menu I can make a shopping list of things I need based on what I already have in the cupboard. For me, as a cook on a boat, this is essential. It means I can let the crew know what’s planned for the week and anyone can raise objections before I go shopping rather than after I’ve cooked the dinner. It also means that when I come to cook the meal, I know I have everything in stock. There is nothing worse than wanting to cook something and realising you’re missing the main ingredients (like on Sunday when I desperately wanted to make brownies but there was no butter and ALL the shops were shut because this is France…).