My children’s father came from a family where cash was tight, yet all the children grew strong and healthy. My late mother-in-law (my God, how I miss her) was an expert in making a little money go a long way, and she was famed for her huge family parties which cost very little.
She would spread Sunday roast with stuffing, so that the little meat goes a longer way, fed more people. Till this day, I make stuffing in honour of her. Her sausage rolls too had always been supplemented with breadcrumbs, carrots and apples, all to make the little meat stretch that little more. So even though I am not constraint by finances, my sausage rolls always have lots of additional bits in them, not just meat.
My mother-in-law never wasted anything. Even carrot shavings had their uses, either in sausage rolls or cakes. I urged her to write a thrift recipe book, because there is something beautiful about ‘free’ food. I hate wastage.
One of the things my mother-in-law used to do with meat carcasses was to boil them down into nutrient-packed broth. Sometimes, she would add pearl barley to make a meal out of it; at other times, she would just make her children drink it. And yes, her children did grow big and strong – my sister-in-law, a marathon runner, was one of the torch-bearers at the London Olympics.
So I continue her tradition. I boil down meat carcasses with vinegar, so that no part of an animal that give its life goes to waste. I normally throw whatever I have lying around into the pot.
Today, I made a clear broth. Feeling like trying something different, I added ginger, lemongrass stalks and coriander seeds to the pot, amongst my usual leftover fruits and veggie.
I ladled the fragrant broth over this and it was absolutely delicious Asian noodle soup, as well as being healthy and almost free.