A basic chicken stock
A basic chicken stock can be made using chicken bones bought very cheaply from a butcher. When simmered for a couple of hours in water, the stock can either be frozen in portions and used to make curries, stews, casseroles, Chinese style dishes or paellas, or used to make tomato, celery or mushroom soups (and hundreds more types). Enough can be made from six chicken carcasses to last for weeks (except in our house where it all gets consumed before it’s left the heat)
Another flexible ingredient is rice. We like curries and rice and there’s always enough rice left for the next day to make a good bowl of egg fried rice to accompany the chinese meal. It can also be used for desserts with honey and dried or fresh fruit.
Potatoes are very cheap and are brilliant fried, mashed or baked in lots of different ways.
For a change, Cous-Cous is a good standby – keeps well and can be prepared very quickly for North African style dishes.
Home made Pizza is another rewarding meal and can double as a family ‘bonding’ experience, what with all that dough kneading.
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