SLICING & DICING

Five weeks have passed and there’s still a war on.

Increases in wholesale oil prices have so far only trickled down to petrol pumps but it won’t be long before those same increased fuel costs are making their way into food prices so I’m slicing and dicing my way to victory.  

Here's my super trooper cost of living tip to help you all save some wonga during these hard times.

My ears pricked up at hearing a recent radio advert for cut price veggies being offered in time for Easter celebrations. Super Scrimpers everywhere - rally the troops. Now! It’s time for a supermarket assault. Breaking news - carrots, parsnips and swedes all 4p per pack. FOUR pence. It costs more to use a public convenience!

Not quite on the same level as liberating the Strait of Hormuz I agree but my price-busting military coup costing £2.24p has resulted in a mega haul of 2 kg of carrots, 1 kg of parsnips and 2 fat swedes. My raid also included a couple of bags of tatties (spuds) at £1 per bag. Doesn’t sound like much but believe me, once frozen this little lot should be enough to feed two people for a good few months thus saving the pennies if food prices go up.

Gone mad buying veggies

Root vegetables are incredibly versatile so worth buying for storage. Think roast dinner accompaniments, wholesome soups, casseroles, mashed up or even baked into delicious cakes. Yep, you can actually make parsnip cake.

Now for the hard part – the slicing and dicing. In order to reap the long-term veggie victory benefits, everything has to be chopped, boiled, dried then frozen.

Blanching fresh root vegetables is easy peasy and doesn’t take long so not much gas used.

Top and tail the carrots and parsnips. I don’t bother peeling them just give them a good wash/scrub in the sink beforehand. Cut carrots into slices and parsnips into batons.

Blanched parsnip pieces

Heat a pan of lightly salted water until it comes to a good rolling boil then drop in your veg. Take care. Splashed hot water burns like hell. Boil only for 2 minutes then drain in a colander.

Spread the slightly boiled veg onto a tray then leave on one side until completely dry.

Two kilos of carrots is a lot of carrot

Once dry, place veg into clear plastic bags or containers and straight into the freezer. Label and date.

Same process applies to blanching swedes except that these are peeled and cubed before boiling. Swedes are tough to cut so use a large sharp knife taking care not to cube up a few digits whilst you’re at it. I’m using this lovely machete purchased from IKEA for this, cuts through anything – swedes, chicken bones, red tape. You name it.

Blimey - have you got a licence for that blade?

Spuds can be stored away in a cool, dark, dry place for a couple of months. The Ancient Mariner sticks his in his garden shed but mine are secreted away in my understairs Doomsday cupboard. Open the bags to prevent the spuds sweating or rotting. They may get rooty but don’t let that put you off. There is nothing wrong with eating rooty taters, after all you get to peel them first.

Going back to my roots

Having slaved away all morning over a steamy pan of boiling veggies, I can now relax with a cuppa and think of how many extra chocolate eggs I can buy once Easter is over with all that money saved.

One for you and six more for me

Happy Easter!