By increasing carbs on the plate, savings can be made without compromising the quality of a meal
September has arrived and with it the madness of family life. This week’s recipes are designed to bulk up mealtime, saving you some valuable time and money with the main part of the meal. This is a key learning from the restaurant kitchen. The cost of meat and fish has gone through the roof in recent months. In a conversation with a prominent Irish chef, I wasn’t even shocked to hear that he was struggling to get a decent portion of meat and fish on the plate for less than €10.
The point of this anecdote? The very same principles apply at home, granted with simpler ingredients and dishes. For most, we have a set budget each week to spend on food. This budget must deliver breakfasts, packed lunches and dinners for the entire week. Like a restaurant, it becomes very expensive to satisfy everyone’s appetite with expensive ingredients such as meat and fish. Increasing the carbs on the plate adds sustenance without cost.
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