Use pumpkins and squashes as much as possible throughout October. The yield from them is massive; there’s not much food waste; they’re full of flavour and have a great colour. The price is the best bit – you could do a butternut risotto for less than £2 per portion.
UK root veg is coming into season. Bulk out autumn stews and pies with parsnips, swede and carrots. As meat and fish become more expensive you can take the same approach with arancinis, fishcakes and tarts by adding cheaper vegetables.
Peeling parsnips, carrots or beetroot? Keep the peelings and roast them to produce a mixed veg crisp. It’s an ideal garnish for dishes and reduces food waste while increasing your gross profit margins.
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Give us a call on 01756 700244 if you would like to save money by bulk buying in-season or end of season fruit such as loose strawberries for a winter jam, or UK apples or pears to be cooked then frozen
into portions to use throughout the season.