For the warmer parts of the UK the sunshine of June means only one thing – tomatoes. Grown on the famously sunny Isle of Wight, the tomatoes featured in this recipe for a quick and spicy tomato chutney provide an impressive depth of flavour and sweetness. The only way to deal with a glut of the fruit, tomato chutney will be there to satiate your appetite for preserves year round.
Dedication to the fight against food waste – an integral part of frugality – often requires a little thought and preparation (for more info see my tips page). When you make custard, for instance, it isn’t acceptable simply to throw the egg whites away. What a waste! Instead, whip them up into a fuss, bake them and drench liberally with indulgent greek yoghurt and sumptuous caramelised pears.
Though allowing delicious new potatoes to be swallowed whole by irresponsible amounts of mayonnaise is tantamount to spud-blasphemy, a heavier rendition is often desirable. We first had this Chorizo and Potato Salad during a recent trip to Spain. Full of protein, carbs and – most importantly – flavour this satisfying salad was just the ticket having just stepped off a delayed flight.
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.