Finding the chase and cutting to it

So there have been a number of changes in our life, not least the amount of cooking we’re doing at home.

Which opens opportunities. Not least in terms of planning in three big areas: reducing waste, reducing waist, and reducing cost.

I’m 171cm tall as an absolute max – that is first thing in the morning before gravity takes its toll. Largely, I work in an office sitting at a desk, like my husband and son. This means I don’t need more than 1400 calories a day. This is significantly below the 2000 that are recommended for women, but mostly these guidelines are against people having very active lives – but I am a desk jockey, not a racing jockey.

So, how can I ensure I eat enough vitamins and minerals, protein and fat, and carbohydrates without busting that 1400 calories a day?

The trick is measured portions, drinking water if thirsty, and keeping it real. We eat a big meal on a Sunday, so Sunday breakfast and tea or small.

My freezer is invaluable for only cooking what you need – things like pastry is faff to make in smaller doses, taking out half or a quarter and dividing up the remaining lots for use a few weeks later.

Left overs are a big deal. I did a Christmas honeyed ham this lunchtime, 1.6kg of pork is way too much for three people in a sitting, so this evening Jon and I are having fresh bread and ham sandwiches. Our son is doing himself bubble and squeak with cold ham and fried eggs.

Next week, the last of the ham will be combined with left of turkey in vol au vents with peas and sweetcorn. Quick, easy, and delicious.

Commercial ready meals show that a small amount of meat goes a long way in things like combined stews and pies. Vol au vents are a great example of this too. Stir fries combining meat with veggies is the final trick.

We’re (hopefully) getting a small enough turkey to give a great Christmas feast and one meal for four people and two – three meals for three people.

Pastry, pasta, and rice are all friends to consider. And of course, we’ll have some herbs, vegetables, complementary tastes.

Now that’s all coming together as a plan, and the tree is up, I’m wishing you all a very Merry Christmas and a Happy New Year.