Packing flavour into your winter menu

This month we are looking at the key focuses for the post-Christmas period. In our last post we spoke about how to stay healthy throughout January with recipes and tips for getting into good habits.

This week we are looking at that other key factor for January – budget. Following Christmas, once the routine of work and socialising picks up again, it can be hard to keep on top of the money we spend. At Sainlo events we don’t think your food shopping should be contributing.

Winter menu, winter vegetables

 

Firstly, make sure you are planning your meals around seasonal ingredients – this has a massive impact on the cost of the items we buy but also on the quality and flavour too.

This season is all about root vegetables such as carrots, parsnips and potatoes and green leafy veg such as cabbage, plus clementines and citrus fruits.

Cook, chill and reheat those winter dinner favourites

Secondly batch-cooking and freezing  is a great way to ensure that your hard earned cash stays in your pocket and not in the work canteen. It is also a time-saver, and will help you to keep on top of that healthy eating resolution you’re working at (provided you batch-cook the right sort of things of course!)

Turn your leftovers into a warming winter soup

Finally, waste nothing – Hugh Fearnley-Whittingstall has been bringing it to all of our attention how much food we are wasting each year recently. You can do your part to reduce waste and save some pennies by making sure you get full value out of every meal. If you cook a roast use your meat bones for a stock and puree your left over vegetables for a soup – 2 meals for the price of one! Check out our great winter soup recipe -perfect for taking to work for lunch.

By the end of the month you will have saved enough to start partying again. Contact Chef Jean-Luc if you need his help to cater for your guests.

2016-10-22T11:16:40+00:00

About the Author:

Leave A Comment