2022 Fashion On The Ration Challenge

maryb

Simplicity 9448.  I haven’t tried it yet as we are coming into spring and I’m trying to tweak a short sleeved blouse pattern to fit me properly.  Let us know how you get on

diminua

Just dropping in to say I bought a handbag when I was at my brothers and forgot to count it. A completely frivolous purchase as I already have a cross body bag only slightly smaller, but on the plus side it's 'made with responsible materials' whatever that means. One of those utility things I expect. 
Another 5 coupons gone anyway.  

I've also been trawling the charity shops for jeans but no luck as yet. 

Laura_Elsewhere

MoneysavingmadGem said:

 however I do need to improve my kitchen skills. I have very little time so one pot cooking or slow cooker recipes on a tight you that you enjoy will be grateful for. 

If you spot lamb meat reduced in price (roasting meat on a Monday is often a bargain) then I make a nice stew with lamb that has been a family favourite since I was a tiny. 

Cut the lamb up into chunks and fry them briefly in a hot pan, just to brown them on the outside. Pop those into the slow cooker, or an ovenproof dish with lid. Slice onions and carrots and do the same flash-frying. In between the frying, scatter a little flour over the pan to absorb the lamb-fat. When the flour has turned golden brown, pour c.100-150ml boiling water into the pan and scrape round with a spatula to get all the bits off and tip all that into the slow-cooker or ovenproof dish. When it's all been browned and put in the dish or SC, add enough water to cover it, and then a good sploosh of Worcestershire Sauce, and a spoonful or two of redcurrant jelly (any sharpish well-flavoured one will do - we make damson jelly from foraged damsons specifically for this recipe!). Add a good spoonful of pearl barley.
Let it cook on a very low temp for an hour or three. If the gravy needs thickened, add a little cornflour mixed with cold water. Check the taste and add more Lea&Perrins or jelly if needed. 
It's lovely with any potatoes that will soak up the gravy and with a leafy salad. 

Mum calls hers Lamb Shrewsbury - it was a 1970s magazine favourite! - but as we don't live in Shrewsbury and it's changed a little bit (original has mushrooms but I'm allergic to them) we call ours Lamb Telford...   

It freezes very well in portions to ping. 

We experimented with how little meat worked to still give the rich lamb-y flavour and discovered that it's the fried surface that matters so if on a very tight budget, buy a cut-price leg-steak and snip it very small to maximise surface area and we reckon as little as 90g per person will still give the lovely rich gravy. You can also snip up ox-cheek or pig-cheek (Morrisons and Waitrose both sell them) and add those which will make the gravy even richer and thicker for very very little money. 

Wraithlady

MoneysavingmadGem said:

I have realised that I'm not a spender on clothes .... however I do need to improve my kitchen skills. I have very little time so one pot cooking or slow cooker recipes on a tight you that you enjoy will be grateful for. 

@MoneysavingmadGem - the first few pages of the Monthly Saving Challenge have more recipes than you could shake a Jamie Oliver cookbook at, so I'd recommend a look at that for inspiration.

I did post a recipe for Squash and chickpea curry on the board somewhere, will have to dig it out.

Baileys_Babe

Thanks, @Laura_Elsewhere Lamb Telford sounds delicious and about the amount of a faffing around I am willing to do.

Does anyone have any suggestions what I could substitute the pearl barley with to make this gluten-free? The flour I will replace with a GF flour, Lea & Perrins swapped for Henderson's relish. 

I'm imagining eating it with mash and masses of green leafy vegetables 😋

Wraithlady

I would imagine lentils would make a reasonable substitute - after all the barley is there to thicken and bulk out, so maybe a mix of red and green lentils?

If you have any quinoa, it might work or maybe just some g/f pasta smashed up and reduce the liquid accordingly

CapricornLass

I've used a tablespoon of G/F oats before now to thicken soups and stews.

MoneysavingmadGem

Thank you all, they all sound delicious!

Have you all been out on your victory Gardens this weekend? 

Baileys_Babe

Wraithlady said:

I would imagine lentils would make a reasonable substitute - after all the barley is there to thicken and bulk out, so maybe a mix of red and green lentils?

If you have any quinoa, it might work or maybe just some g/f pasta smashed up and reduce the liquid accordingly

CapricornLass said:

I've used a tablespoon of G/F oats before now to thicken soups and stews.

Thank you both think I will go with the lentils as I have them in, they will increase the protein content and I know they won't be complained about.

What a fool what didn't I think of the GF oats 🤦 I have done this plenty of times in the past.

Cherryfudge

2 coupons spent on a scarf today. I also bought shorts and some yarn at a car boot sale but being second hand they are all coupon-free.

It's been a beautiful day in the village today: so many folks out and about and washing lines all blowing in the breeze. Has anyone else noticed the frogspawn in the shallows? I know the forecast is set to change next week and everyone is making the most of this weekend but it felt more like May than March!