Tag Archives: Shirley Goode

Another Goode Book

Reader Rosemary reminded me of this one for my frugal bookshelf.  The Goode Kitchen was written by the late Shirley Goode to accompany her BBC series of the same name in 1986.

Shirley had a precise and logical approach to saving money in the kitchen, which has barely dated. In fact her approach to her kitchen decor (open shelves and a mix of charity shopped mixed crockery) seems positively on trend . Think shabby chic! She believed in spending more on the essentials, such as some quality knives and pans.

I first read the Goode Kitchen years ago and clearly absorbed this approach to cooking. Shirley can take a lot of the credit for much of my kitchen behaviour now – reusing yogurt pots and margarine pots to freeze soup or store leftovers, keeping old bread bags and making stock from bones and chicken carcasses.

She takes an interesting approach to budgeting that makes me think she was an influence on Jack Monroe, carefully costing her ingredients to easily calculate the price of any meal and adjusting ingredients to always get the best possible value.

The recipes are straightforward, nutritious and tasty. They use ingredients likely to be in most cook’s store cupboards or easy to find in a supermarket. For example, you will find recipes for fish chowder, Somerset rabbit casserole, poor man’s jugged hare (actually made with beef) and pauper’s pottage (a healthy vegetable stew) – great, no frills family food.

It is sadly out of print now but you can still find the odd copy secondhand on Amazon, as I did. If you see it at a reasonable price, grab it! There is a link below but you may have to go through and do a search.
goode kitchen

 

Pork and lentil casserole – a real winter warmer

pork and lentil casseroleI dug out a classic of the kitchen yesterday, the Goode Kitchen, by Shirley Goode. She was the original queen of the frugal kitchen and, even though this book is from the 1980s, a lot of her advice is still relevant now. If you can find yourself a secondhand copy I recommend it.

She talks about how to cost the food you prepare like a professional chef, so you can accurately work out how much individual meals cost to make. She suggests that when you buy ingredients you take the overall cost and divide it up. For example, if you take a bag of flour, divide the cost of it by the number of grams in the bag to work out how much, say 100g, costs. Then write this on the bag. You can do the same with a single egg, 100g of cheese, 100 ml of milk, etc. You can accurately calculate the cost of every recipe you make and see if you can make it any cheaper! I certainly intend to start doing this from now on.

There is a recipe in the book called lamb and lentil casserole, which is great for stretching a small amount of meat. I adapted this and used pork instead, as it is cheaper than lamb, and added a few leeks as I am growing them in the garden. I used a bit more liquid than in the original recipe because it seemed a bit dry, and more potatoes to make it more substantial. I think this would work well in the slow cooker so I will use that next time.cooked pork and lentils

600ml good beef stock
100g green lentils
1 small onion, chopped
2 small leeks, washed and sliced
2 carrots, sliced
1 large potato per person, sliced
350g pork, cubed
Salt and pepper

Well, Mr Shoestring seemed to enjoy it!!

Well, Mr Shoestring seemed to enjoy it!!

Preheat oven to 180C. Bring the stock to the boil, put the lentils in a large casserole dish and pour the stock over. Brown the meat in a pan, then add the onions and leeks and soften. Place on top of the lentils with all the other veg. Season and stir, then cover and cook in the oven for about 1 hr 15. Check there is enough stock after 45 minutes and add more if necessary. Serve with a green vegetable.

Serves 4.

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