Delia's Frugal Food by Delia Smith

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    from Delia's Frugal Food Delia's Frugal Food by Delia Smith

    • Categories: Stocks
    • Ingredients: beef shin bones; Spanish onions; carrots; celery; bay leaves; blade mace; black peppercorns; parsley; veal knuckle bones
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Notes about Recipes in this book

  • Soupe au chou

    • wester on June 23, 2013

      Peasant food, simple and good. I did not add any extra salt - the stock and the bacon provided plenty of salt. I left out the potato - those who wanted carbs crumbled some bread into their soup bowls. I added a splash of white wine to add a bit more acidity and depth, and this worked well.

    • jammydodger on July 22, 2014

      Lovely, and made a pretty good main meal with some homemade bread (a Paul Hollywood bloomer, since you ask). I used Savoy rather than white cabbage, and left out the blanching step (because I'm lazy). Very simple indeed, but delicious.

  • White cabbage with garlic and coriander

    • wester on December 11, 2014

      The spices were good, but the cooking time was way off. I cooked it twice as long as the recipe said and there was still too much bite to the cabbage. Not in the index (under cabbage, white cabbage, garlic or coriander) but I'm not going to bother with it again anyway.

  • Fidget pie

    • adrienneyoung on April 25, 2014

      A really nice way to use a good leftover Easter ham. Note that we adapted quite a bit: braised cippolini onions per Julia Child and topped with leftover mashed potatoes. If I were to do it again, I would also sauté the sliced apples just a bit as well.

  • Mackerel with rhubarb sauce

    • veronicafrance on January 02, 2016

      Hardly a recipe really, but you can't go wrong with simply grilled mackerel offset with a rhubarb puree. Ginger is a good idea.

  • Braised pork with prunes

    • veronicafrance on December 16, 2015

      Does what it says on the tin! Simple to do and a very good sauce. Don't use very lean pork; it will be too dry. As scarlettchef says, it's not really a one-pot dish -- you'll need carrots or a green veg with it.

    • scarlettchef on April 23, 2013

      This is a divine and economical meal Easy to assemble and then braises to a succulent tenderness in the oven whilst you get on with other things Just needs a green veg to accompany, purple sprouting broccoli gently steamed, was perfect. Leftovers were also lovely and an unexpected bonus for next days lunch.

  • Pork sausages with cider sauce

    • veronicafrance on December 05, 2020

      I chose this to stretch two sausages into lunch for two people. It turned out the mushrooms in the fridge were so old they were inedible, so I substituted a diced apple. No redcurrant jelly, so I used fig chutney, and skipped the tomato puree because I thought it wouldn't work with my substitutions. It turned out really well!

  • Turnips boulangère

    • veronicafrance on March 14, 2024

      This recipe is not in my copy of the book.

  • Ground beef curry

    • scarlettchef on October 22, 2012

      Little preparation and then it looks after itself in the oven for 2 hours on a low heat. Easy, tasty and quick.

    • scarlettchef on October 22, 2012

      Made this tonight with mild curry powder rather than Madras, as it was all I had in the cupboard. Very tasty and simple to make. I would probably add a hotter curry powder next time. Served it with Jamie's lemon and ginger rice from "Minestery of Food". Leftovers for lunch tomorrow, which I'll take to work and microwave much to the envy of my colleagues with their cuppa soups and sarnies!

  • Pot roast of pork with cabbage and juniper

    • chezsandj on March 21, 2022

      Straightforward, flexible (in terms of quantity and timing) and the pork comes out of the oven lovely and moist.

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  • ISBN 10 0340918578
  • ISBN 13 9780340918579
  • Linked ISBNs
  • Published Oct 30 2008
  • Format Paperback
  • Page Count 246
  • Language English
  • Edition Export/Airside ed
  • Countries United Kingdom
  • Publisher Hodder & Stoughton

Publishers Text

At a time when money worries are front-page news, Britain's most trusted cook, Delia Smith, is once again on hand with a wide range of tasty recipes that are cheap and easy to prepare. Being frugal can be fun once you've learned a few simple tricks. Among them: buying fresh produce when it's in season; replacing more expensive ingredients with humbler alternatives; experimenting with different cuts of meat; being creative with leftovers. Thirty years on, the message of Delia's Frugal Food has never seemed more relevant. With some 170 recipes, from luxury soups to paupers' puddings, this new illustrated edition shows you how to eat well without having to spend a fortune.

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