FRUGAL FOOD
Morrisons Portsmouth

I passed Morrisons in Portsmouth today and as I hadn’t been there in a while, decided to take a look. The Market Street fruit,veg and herb section has had an amazing overhaul and has steamer cabinets, gently misting the green veg and herbs to keep them in tiptop condition. The kale and spinach is bunched instead of bagged and it is a surreal experience shopping there now, evocative of a misty forest walk, foraging for dinner.
Brilliant. Go and see it!

If you live in Bournemouth or Poole, this company accepts Paypal and delivers veg boxes.

PayPal payments

I often bumble across the Internet, following links about food poverty through forums and message boards and one of the points people often ask or post about is stores which allow grocery payments by PayPal. It’s a fair question - many people struggling to make ends meet sell household items they no longer need and have a PayPal account with some funds in it that can take a few days to be transferred to a bank (where it would then presumably be counted as income) and some of the funds are lost in fees. Wouldn’t it be great if the funds could go straight to the basics, such as shopping and phone credit, the kind of things needed daily with an empty fridge and without a home phone, Internet access etc…
I did some research this week and found that my local free range farm butcher Westlands Farm accepts PayPal for home raised meat deliveries. I made an order and it’s due to arrive today. Local deliveries are free after £30 orders and it does national deliveries too.
I found a phone pal site, perhaps worryingly based a million miles away, but reassuringly it emailed me my order code right away and it worked fine. It cost me the best part of £3 fees for a £15 top up, though, but it might be useful to some people for its immediacy.
You can look at PayPal to see which shops accept PayPal anyway but it’s rarely for food.
Some people on forums were talking about a Paypal debit card - that might be worth a look if you need to spend PayPal funds directly more frequently.

Just received my local delivery order, brilliant! I was expecting some shuffling of quantities - if a joint of meat was a tad over weight, I was expecting a couple of sausages or a handful of mince to disappear to balance it up but no, everything was spot on price or over. Plus they sent me 6 lamb bones and two marrowbones for my dogs because I asked, for free! Brilliant service

A coconut loaf made with whatever was in the cupboard….. 2oz des. Coconut soaked in 100ml milk and 50ml leftover coconut milk from the freezer, 3oz sugar, 8oz sr flour, 3oz melted coconut oil (or butter), a teaspoon of baking powder, one egg - poured into a lined loaf tin, sprinkled with leftover sugar nibs I had from the last time I was in France. 45 mins later at 180 degrees and voila!

A coconut loaf made with whatever was in the cupboard….. 2oz des. Coconut soaked in 100ml milk and 50ml leftover coconut milk from the freezer, 3oz sugar, 8oz sr flour, 3oz melted coconut oil (or butter), a teaspoon of baking powder, one egg - poured into a lined loaf tin, sprinkled with leftover sugar nibs I had from the last time I was in France. 45 mins later at 180 degrees and voila!

Rhubarb welly planters

Rhubarb welly planters

Citrus cake: I ran out of butter, only had 4 eggs, not much sr flour etc…. So this is an adapted recipe. 4 oz sr flour, 4 oz plain flour, 1 tsp baking powder, 2oz polenta, 6 oz Bertolli spread, 2oz olive oil, 8oz caster sugar, the rind and juice of a lemon, a lime and an orange. Baked in 3 separate sandwich tins, lined and buttered, at 180 degrees for 25 minutes.Layer with lemon curd and top with buttercream and slices of citrus fruits.

Citrus cake: I ran out of butter, only had 4 eggs, not much sr flour etc…. So this is an adapted recipe. 4 oz sr flour, 4 oz plain flour, 1 tsp baking powder, 2oz polenta, 6 oz Bertolli spread, 2oz olive oil, 8oz caster sugar, the rind and juice of a lemon, a lime and an orange. Baked in 3 separate sandwich tins, lined and buttered, at 180 degrees for 25 minutes.

Layer with lemon curd and top with buttercream and slices of citrus fruits.
Banana yoghurt pudding: take 150g sr flour and mix with 120g golden caster sugar. Add a pinch of salt. In another bowl, melt 100g butter or coconut oil and cool. Mash a banana and mix with 250g plain yoghurt, one beaten egg, 2 teaspoons of vanilla paste and 150ml water. Mix with the melted butter (or coconut oil) and mix into the dry ingredients. Pour into a buttered baking tin or casserole dish and top with halved or quartered bananas (lengthways) and more sugar. Bake at 180 degrees for 20 minutes and test with a skewer to see if it is baked through. The bananas often take on a purple hue when baked but if you want them more caramelised, drizzle with melted butter and sprinkle on soft dark brown sugar. Serve with coconut milk or ice cream. I used coconut milk because I had a chickpea and spinach curry half made for tomorrow and it went well in there.

Banana yoghurt pudding: take 150g sr flour and mix with 120g golden caster sugar. Add a pinch of salt. In another bowl, melt 100g butter or coconut oil and cool. Mash a banana and mix with 250g plain yoghurt, one beaten egg, 2 teaspoons of vanilla paste and 150ml water. Mix with the melted butter (or coconut oil) and mix into the dry ingredients. Pour into a buttered baking tin or casserole dish and top with halved or quartered bananas (lengthways) and more sugar. Bake at 180 degrees for 20 minutes and test with a skewer to see if it is baked through. The bananas often take on a purple hue when baked but if you want them more caramelised, drizzle with melted butter and sprinkle on soft dark brown sugar. Serve with coconut milk or ice cream. I used coconut milk because I had a chickpea and spinach curry half made for tomorrow and it went well in there.