Lockdown specialsWatch this post
As a retired chef it horrifies me to see and hear of food dumped due to poor planning, I am not talking about long, complicated menu plans, but simple cost-effective use of leftover ingredients.
Correctly storing and date labelling leftover food is essential for this. Check fridges and freezers for those items that were put away during the past two or three days, or longer if frozen.
Added to a little rice or pasta, a few herbs and spices a special savoury dish costs pennies to produce.
Try a simple fried rice.
4oz of any leftover meat.
1 small onion.
1 stick of celery.
1 medium tomato.
4oz long grain rice.
Boil rice until just cooked, 15-20 mins, wash off starch.
Chop meats and veg into small strips or chunks.
Quickly fry in a little vegetable or olive oil until just cooked.
Now add a little curry powder or your choice of spices.
Add the rice and finish seasoning for a quick cheap meal.
Waste food a thing of the past.
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