I think I might write a Londonia cookbook to celebrate making do and other related forms of cuisine. It would probably be a very slim tome with one or two actual recipes.
Step one: open cupboard and see what's in it. Step two: open fridge and see what's in it. Step three amass found foods and create something, preferably not involving cat food or trifle.
Last week I was gratified to realise that we could make three different dishes with just a small amount of minced beef and whatever had been sitting in afore-mentioned storage items. The dishes evolved from a sort of spaghetti bolognese with some not-usually-included ingredients such as left-over Brussel sprouts and potato, to the next day which was more tomatoey, and was served with polenta; to the next, and final - (phew) - day where the dish became a yet more tomatoey and spicier invention with crunchy cheesy potato rounds on top. (Personally, I think this was the best of the three - well matured and marinaded in spice) I reckon the whole three plate principals cost about ten euros for both of us. And . . . more to the point, we didn't get poisoned by 'waiting in the wings' food. Obviously I wouldn't try it using chicken or pork, or God forbid, seafood. Arg.
I suppose it's just what we did as students but with a bit more knowledge gleaned along the years of cooking, and my mother's/grandmother's wisdom about having a peasant pot - as Mum called it, of chunky soup 'on the go'.
Lunch Number 3
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