One of my new year’s resolutions is to develop an economical and ethical way of eating that isn’t boring. Last week it hit the news that almost half the world’s food is thrown away. It’s a shameful statistic, and something we really need to take action on. It makes me feel sick when I think of all the bags of sprouty spuds that have been laid to rest in my dustbin, but I am already doing something to better myself on this.
Planning our meals each week is the first thing I am doing to limit the amount of food wastage in my household. I’ve been doing this for just ten weeks, but I can already see that my bin is lighter and my purse heavier. Most surprisingly, when I stick to it, I find the time and effort I put into planning results in less work and less stress in the long run.
If you like the sound of my menus, I would be delighted to know that some of the time I’m spending over them can be of use to others. Of course, what you and your family likes to eat is a pretty personal thing, so I don’t expect many of you will be following my plans to a T, in fact, I can’t even seem to do that myself, but it’s a step in the right direction.
The Love Food Hate Waste website has loads more good suggestions about how to make better use of the food you buy, or grow, saving yourself time and money in the process.
Last week’s foody fails:
After a good start, the plan fell apart after we got back late from visiting family on Sunday. I went off-piste with a quick store-cupboard puttanesca on Sunday and Nigel Slater’s herby artichoke casserole on Monday. We had frozen pizzas on Tuesday, so by Wednesday we still had the pheasant and loads of veg leftover in the fridge. All I can say in my defence is, at least it hasn’t gone in the bin. Oh, and I also left the butternut squash in the oven overnight to get burnt to a crisp.
In the fridge:
Loads’a beetroot, feta, 1/2 celeriac, 3 carrots, 1/2 bag kale, broccoli, handful mushrooms, celery
In the box:
Carrots, leeks, red pepper, vine tomatoes, curly lettuce, spuds, red onions, cabbage
Meat and fish:
1 pheasant, chorizo, bacon (all leftover from last week), lamb mince, turkey breast, smoked haddock
Dinner: Moro pheasant with cloves, cinnamon and chestnuts with garlic mash
Lunch: out (yummy South American pinto soup at Buttercup Cafe, must try at home!)
Dinner: turkey stir fry
Lunch: borscht, maybe I’ll see whether Felicity Cloake’s version really is perfect.
Dinner: shepherd’s pie
Lunch: leftover borscht
Dinner: homemade pasta, this spaghetti dish with anchovy and dill breadcrumbs sounds interesting…
Lunch: minestrone soup and Nigel’s rye bread
Dinner: shepherd’s pie leftovers
Dinner: Spanish potatoes with chorizo and poached egg, greek salad
Dinner: smoked fish chowder, perhaps something like this?
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About Chloe King
I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.
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