@cardiff.mum: FOOD SHOP MAXXING EP 1: THE ART OF SHARING INGREDIENTS This is probably the biggest thing I do without even thinking about it now. I’ll never plan four completely separate meals and then buy four completely separate sets of ingredients. I start with one meal and look at what I’ll have left, then plan another meal that gives those ingredients a completely different job. At first you might need to actively think about it/use some of my ideas, but the more you do it, the more your brain just starts doing it automatically. You’ll pick something up in the supermarket or see a recipe online and already know two or three completely different things you can get out of the ingredients. Some really good ones to start with: Greek yoghurt + flour → pizza bases / flatbreads / naan / bagels / dough balls. Then use the remaining yoghurt for a chicken marinade, curry, raita or dressing. Feta → whip half with yoghurt for a gorgeous whipped feta to go under potatoes/veg, then you could crumble the rest through a completely different pasta, salad or traybake or use as a pasta sauce Cream cheese / crème fraîche → half can make a tomatoey creamy pasta sauce, then the rest becomes the base of a chicken & mushroom pie, creamy chicken traybake or stroganoff. Or a mushroom alfredo gnocchi then a chorizo tortellini soup. Same with a 100g bag of grated parm → mixed with stock and a splash of cream can make two separate sauces *Prices correct at the time of posting and might be subject to change RECIPE FOR THE CARBONARA STYLE PIZZAS PINNED IN COMMENTS 📌📌📌

Ashleigh 🌷

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Monday 24 August 2026 20:46:09 GMT