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Less meat more veg

Our store cupboard challenge was quite the talking point down the pub this weekend. Let’s hope some of you are trying it out too.

To clarify exactly what we’re doing; when at home we’re eating solely from our cupboards, fridge and freezer. No top up shops allowed.

To ensure we’re not losing out nutritionally, once our fresh fruit and vegetables run out, we’ll buy more. We don’t see this as cheating per se, just common sense: no point in doing it if we’ll end up with scurvy right?

One week in and it feels like we’ve barely touched the sides of our supplies. However, going into week two my carnivorous husband is somewhat concerned about dwindling meat supplies.

On the upside it’s forced him to think more about portion size. Whereas before he’d have thought little of using up all the beef skirt in one dish, he’s portioned some off, to allow for an additional meat fix. Clever man.

My sole attempt at cooking was Anna Jones’ pistachio and raspberry chocolate brownies. I felt quite smug using chia seed gel in place of eggs but let’s just say the results were disastrous. Think condensed oilslick and you’re getting close. I can’t remember a bake that’s gone this wrong and it felt even worse knowing I’d used up so many delicious (and expensive) ingredients.

An added bonus is our daughter’s enthusiasm for getting on board. Instead of moaning about our largely vegetable-based meals, Alethea’s tucked right in, finding something to praise in every dish. She’s been actively involved in meal planning, to the point where she came up with tonight’s; chargrilled harissa chicken thighs with creamed polenta, onions, broccoli and sweetcorn salsa. So proud, that she helped cook it too. Long may it last!



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