Inflation is (if you’ll excuse the pun) biting. So how can you keep down the cost of the weekly shop and get maximum bang for your buck in the kitchen without compromising?
I have always shopped by the yellow sticker and the discount aisle. When I first started getting creative in the kitchen as an early teen, I wanted to try searing scallops and practice filleting Dover sole, French-trim a rack of lamb, and prepare artichoke hearts – and none of that comes cheap. So, I went to the supermarket an hour before closing and bought from the man in the hairnet who I knew and who I liked to think knew me: I took home whatever was most reduced from the fresh counter and then tried to work out how to cook it.
This approach – starting from the ingredients that are on discount, or just in season and therefore good value, and then working out dinner from there – is one way to keep costs down.
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