Ration Kitchen

It is becoming that time of year again which I really enjoy. Walking through the park yesterday and cooking dinner while it was cold outside, really reminded me how much I enjoy the run up to Christmas. 

However, looking through one of the food supplements to one of the Sunday newspapers, I did experience a little bit of rage. Although there is a recession out there for some reason there is still this focus on making Christmas Dinner as flamboyant as possible. For example, sprouts with chestnuts (seems harmless enough) but not when they are vacuum packed and cost £10.00 per packet. There was also the habitual ode to stuffing, with various critiques on the different food outlets offerings. Now, for what is essentially bread and sausage meat, I do think anything over a few pounds is excessive for stuffing. Reviewed were versions including ‘smoked apple’, ‘cranberries’ and various other exoticisms. This just seemed to me to be very excessive and in a way condescending to those of us who cannot afford to spend this kind of money on breadcrumbs which need to be re-hydrated with water.

It is for this reason why I have recommenced my blog. I do feel there is a place for economical cooking which still provides a good meal and is effective to achieve. These principles come from my WW2 recipe experiences and my grandmother’s preternatural urge to provide food for the family on a budget and be tyrannical about wasting anything.

So here it is, ration kitchen, which isn’t glossy or shiny, but does, I feel sprinkle a little common sense on the madness which is the world of food.