A classic example

This is rather apt month for me to start this blog as we ran out of money about a week ago. Good times. So tonight was a rather classic example of the supper on a shoestring.

The first thing to learn is to maintain a varied store cupboard, that way you always have something to start with. Think beans, pulses, dried fruits, nuts and grains etc. You can't make a silk purse out of a sow's ear but you can make a rich italian stew with a few tins of mixed beans, tomatoes, dried chillies and polenta.

The second thing is to learn how to acquire fresh produce cheaply. A favourite is 'the supermarket sweep' as a friend of mine calls it. This basically involves cruising the supermarket just before closing time to pick up the last reductions. Unfortunately, quite a few other people have grown wise to this rendering your (and my) chances of getting a hot rotisserie chicken for £1.50. Its still worth trying though, just on the off-chance. Its also a good idea to hit your local shops. Greengrocers often have bags of slightly damaged produce for very little and by the end of the day they're practically giving it away. If you are a regular then people go out of their way to serve you well and keep your custom. I regularly get bits and pieces for free and if I'm a bit short they always let me make it up next time.

Tonight's dinner started with some enormous flat mushrooms I got at my local greengrocer for 10p. Bargain.  A quick scrounge around the fridge and the cupboard and we had a good supper.

This serves 3 or one greedy girl and a man with hollow legs.

To start: crudites and dip.

crudites: 
                                                                 
raw carrots, chopped
whole gherkins                                                                                                     

dip:

5 tbsp natural yoghurt
1 handful chopped parsley
1 clove crushed raw garlic

Main: stuffed mushrooms with salad.

stuffed mushrooms:

6 large flat mushrooms, stalks removed
150g breadcrumbs (don't buy, just blend stale bread and freeze it)
2 handfuls chopped parsley
3 anchovies in oil
3 tbsp lemon juice
2 tsp green pesto
1 onion, finely chopped
2-3 cloves of crushed garlic
the mushroom stalks, chopped

Stick everything except the mushroom heads in a frying pan and cook on a medium heat till the breadcrumbs are defrosted and the onions are soft. Next take the mixture and smoosh it into the mushrooms with just enough force to pack it all in tightly without breaking the mushroom heads.
Bake in the oven at 180 degrees C for about 20 mins.

Plate up with the salad and stuff in your face.