Renowned, in Britain at least, for its comforting, restorative properties, Oxtail Soup – or, in this case, Oxtail Stew – is consumed as eagerly as possible by the sick, aged and infirm. As a man who fits all too perfectly into two of the three categories, it seemed only right to bring you a recipe for my own personal remedy.
If ever you visit Bristol, there’s one location you must – assuming you’re to some degree a food lover – pop your head into; St. Nicholas Market. Chock-full of vibrant stalls and shops purveying food inspired by cuisines the world over, it truly is a feast for the senses. Inside the market building itself is a small, unassuming cafe that sells a wide range of delicious and frugal cakes; perfect inspiration for yet another flapjack recipe. So timid is the cafe that I struggle to remember its name, perhaps it doesn’t have one, but it has given rise to this mouth-watering recipe for Coconut and Prune Flapjacks.
Pudding doesn’t have to be complicated. Whether you have three ingredients or eight, as long as they work in harmony with one another you’ll always end up with a cracking dessert. Using only four ingredients – if you count the custard as one – this recipe for Pear and Custard Pudding is as simple and effective as it gets. The perfect weeknight, frugal pudding. Oh, and did I mention it has custard?
Homemade Egg Custard is one of the simplest things you can make. 20 minutes of stirring is the only effort required, yet even the keenest of home cooks often defect to synthetic, bright-yellow packet mixtures to save a little time. Let me show you, once and for all, how to make a simple – and surprisingly not-unhealthy – egg custard.
As we move into June an increasingly diverse range of fruit and veg begins to come into season, settling in for the summer ahead. Apricots, blueberries, cherries, beans of all types, artichokes, aubergines; you name it, it’s probably going to be available soon and at an attractive price. The same, of course goes for raspberries, which should be around until early October. But there’s nothing wrong with getting on the bandwagon early. Get preserving and try your hand at making Raspberry Jam.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.