Justa fewgood-for-youhabit-tweakscanshapewhatyoubuy,ekeout
whatyouhaveandmakea differencetotheamountyouspend.
Food writer Xanthe Clay sharessomethriftywords of adviceWEEKLY SHOP12 WAYS TO SAVE MONEY ON YOUR5Tryaneasy
overnighter
Useyourinsulatedcoffeemugto
makeyogurtovernight.Ina pan,
gentlyheat500mlmilk(orhowever
muchfitsinyourcup)to95°C(just
startingtobubble),thenleavetocool
to45°C(warmtothetouch).Stirin
2 tbsplivenaturalyogurt,pourinto
thecupandpopthelidon.Wrapin
a teatowelandleaveatroom
temperaturefor8 hoursorovernight.
Storeinthefridgeanduse2 tbspto
make your next batch of yogurt.EatmorepulsesT hey ’re
nutritiousandcheap,
especiallyifyoubuyonly
whatyouneedfroma scoop
shop(ortrytheHodmedod’s
brand;hodmedods.co.uk)
andcookyourownrather
than buying tins.MAKE
STOCKFROM
LEFTOVER
BON ES
Thehomemadeversionis
richinnutrients.Putthe
bonesina pan(orslow
cooker)ofwaterwith
washedonionandcarrot
trimmings,someparsleystalksanda bayleaf.Simmer
verygentlyfor5 hoursorovernight,thencooland
strain.Forveggieandvegandishes,thewaterfrom
boilingpotatoesisbrilliant:gentlysavouryandslightly
thick from the starch, it gives flavour and body.TR ANSFORMLETTUCEINTOASPECIALSIDEDISH
Usethedarkouterleavestomakepetitpoisa laFrançaise(French-style
braisedpeas).Here’show:chop5 springonionsandfryin1 tbspbutteruntil
soft.Add500gfrozenpeas,5 tbspchickenstock(orvegetablestock)and
a generoushandfulofslicedlettuceleaves.Cook gently until the peas are
tender. It’s a great side for roast chicken.USEEVERYLASTSCR AP
Buyvegwithtopsontouseasanextra
portionofveg.Beetrootstemsaregreat
choppedandstirfriedwithgarlicand
a pinchofcinnamon,withtheleaves
stirredinforthelastcoupleofminutes.
Fora vividgreencarrot-topsoup,fry
a choppedonionin1 tbspbutter,then
adda gratedpotatoand500mlstock,plus
thechoppedcarrottops.Simmeruntilthe
potatoistender,thenpuréewith a stick
blender for a smooth soup.24 deliciousmagazine.co.uk