Читать книгу The Savvy Shopper - Rose Prince - Страница 19

The cost of naturally reared meat, organic vegetables and good-quality, additive-free ready-made foods will always be higher than budget-priced, intensively produced, additive-heavy foods. One of the most off-putting elements in changing shopping habits, when we are so used to paying less, is the higher price. But by balancing the ratio of luxury foods to cheap, everyday items and finding out how to use cheap cuts of meat, using up leftovers so we don’t waste a thing, and buying into gluts when they are at their cheapest (and most delicious), it is possible to keep the bill close to the old one. This kind of latter-day household management was the subject of my first book, The New English Kitchen (Fourth Estate, 2005). Many of its recipes show how the finest food will fit inside a tight budget. Think twice, for example, before you throw away the chicken carcass. Remember that stock can be made from its bones and used to make a risotto, so in the end it contributes to two meals.