An Island Chef Cost-Conscious Cookery. This week, I attended a ‘Question Time’ style event on Jersey’s cost of living crisis. There were many views and in-depth analyses of Jersey’s current problems, but one of the things I took away was that, despite all of the international pressures, many of the problems in Jersey, high property prices, the cost of importing the majority of goods, and the stagnation in real incomes for the majority of inhabitants, are much more long-term. I don’t pretend to have any of the answers, but I can help with one part of the problem. I have listed some organisations that help support families struggling with the cost of living, some top tips to help keep food costs down and some fully costed recipes.
While I am lucky to post lots of delicious recipes I create as a food and drink writer, at home we budget our weekly shop, and I cook simple, healthy meals that don’t break the bank. I’m lucky as a family we like soups, stews, casseroles and pasta dishes, which can be tasty, nutritious, and filling for growing children and hard-working adults alike. A couple of years ago, I was asked to write up a few of these recipes for the Jersey charity Caring Cooks. The aim was to provide recipes that wouldn’t break the bank, that could feed a family, perhaps with a little to spare for someone less fortunate. As a follow-up, I am going to be adding lots more recipes and ideas, and please feel free to share.
An Island Chef Cost-Conscious Cookery Recipes
Each of the following recipes has been created to provide tasty, healthy recipes. Using seasonal food where possible, which helps with reducing the costs and is generous enough to feed an average family, with perhaps a little to spare for a neighbour or friend. The recipe details will set out the number of portions. I have also cost out the recipes per portion based on a basket of prices from my local supermarkets*. You may be able to find offers that are better value or buy cheaper in bulk. I aim to cost out each dish thoroughly, but you will soon find that you will be building up a useful selection of spices, herbs and other flavourings to make lots more great food.
*Accurate at the time of writing, these costs may change
- Fakes Soupa – Greek Lentil Soup
- Smoky Sausage, Butter Bean and Red Pepper Casserole
- Middle Eastern Spicy Chicken Rice
- Pea, Mint, and Spring Onion Soup
- My great tasting Tuna Pasta
- Swedish style Meatballs
My Cost-Conscious Cookery Top Tips
- Tinned and dried beans, pulses, pasta and lentils are your best friends, adding texture and bulk to soups, stews and casseroles. Tinned fish like sardines and mackerel are a relatively cheap and tasty source of protein and essential vitamins and minerals.
- Invest in some herbs and spices for added flavour. You can use dried or frozen spices; both keep well and prevent any waste. If you like fresh herbs, buy them in a pot and grow them on your windowsill. I would also add soy sauce for stir-fries, mustard, a great flavour booster, and chilli flakes.
- Look at seasonal ingredients that tend to be cheaper and help add variety to your recipe ideas. Avoid pre-prepared dishes as they tend to be more expensive, and you can make far better ones yourself.
- Set a weekly meal plan the go out with a shopping list, and stick to it as much as possible, but do check out the discount aisle. Look at the price per kilo, not per item, on offers; they may not be as good as they first seem!
- I always buy large packs of carrots and onions, and whole heads of celery, gently sauteed they add a great base layer of flavour to your dishes.
- Batch cooking does not need to be boring. Buy in bulk and freeze down chilli, bolognese, soups and stews. This saves on energy cost, too.
- Don’t throw anything away. Use the bones from a roast chicken to make a stock for soups. Stale bread can be used to make croutons and breadcrumbs. Store items correctly to ensure they don’t perish and maintain maximum flavour.
- Don’t forget to flavour and season dishes with salt and pepper. Sometimes spending a little more money will yield much better results and flavours. You will need less of a stronger flavoured Cheddar is pasta and sauces than a cheaper product. of
Jersey Food Poverty
Food poverty in Jersey, like the rest of the British Isles, is a complex problem, is caused by several factors. One of the primary causes of food poverty in Jersey is high living costs. This is among the highest in Europe. This means that many families and individuals struggle to make ends meet. This can make it difficult for them to afford nutritious food, especially fresh fruits and vegetables. One way of combatting these problems is for individuals, businesses, and local communities to pull together where possible. On island, there are a number of charities that provide support and food banks, and there are food-sharing and discount apps available.
- St. Vincent de Paul Jersey
- Salvation Army
- Grace Trust
- St. Helier Methodist Food Store
- Caring Cooks
- Olio App
Caring Cooks started in the home of a Jersey Island mum. She began cooking an extra meal for local families in need, while preparing dinner for her children. Today, their ‘Weekly Meal Service’ now allows families to sit down together at least once a week to share a nutritious and homemade two course meal. And all supplied without the worry of having to cook or spend money on ingredients. They provide out of term support for families with a fabulous food truck and teach essential cookery lessons in schools across the island educating children from an early age about healthy eating.
