Shirley had a precise and logical approach to saving money in the kitchen, which has barely dated. In fact her ideas for her kitchen decor (open shelves and a mix of charity shop 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.
Budgeting is key in the Goode Kitchen
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 second hand on Amazon, as I did. If you see it at a reasonable price, grab it! (Disclosure – this is my affiliate link. If you do click through and make a purchase I will earn a small commission.)