One in five surveyed Australians says their card has been declined at a supermarket checkout as the cost of living crisis continues to bite.
A recent survey by comparison site Finder shows that from the 1001 Australians surveyed, 19 per cent have had a transaction declined at a supermarket, petrol station, store, or restaurant in the past three months.
As inflation continues to track steadily upwards, around 3.8 million Australians say they are struggling with their personal finances.
More than one-third of Aussies (34 per cent) said their food bill was one of their most stressful expenses.
If you wanted to save a bit of money on your weekly shop, it could be worth looking at all the food you throw away. While they might not be the most glamorous of ingredients, they can be cooked up into some tasty dishes, drinks and snacks.
Fruit skins
Chef Mary-Ellen McTague at Eat Well MCR (eatwellmcr.org) recommends holding on to unwanted fruit skins.
“Boil them with sugar to make fruit jelly or cordial,” she says, suggesting you add gelatine to make jelly.
Read: Jamie Oliver’s tips to cut food waste
Vegetable peel
“Wash or scrub vegies before peeling, so you can use the skins. Roast the peel and add to meat stocks, or make a vegie stock,” says Ms McTague.
Otherwise, she says: “Deep-fry or roast until crispy and eat as a snack. Or don’t peel vegtables and cook with the skin on – vegies taste much nicer with the skin on.”
Fat off meat
If you avoid buying a cheaper cut of meat because of the amount of fat, or if you throw away the fat on the meat you buy, there are easy ways to use it up.
“Roast it, and [then] simmer with caramelised onions and roast veg scraps [and water] for a couple of hours to make a broth,” Ms McTague suggests. You can use that as a base for soups, or the chef recommends reducing the stock, adding packet noodles and green veg (either fresh or frozen) to make a hearty meal.
You could even make a meaty treat out of any unused fat. “Deep-fry or roast in a very hot oven to make crackling. Salt and eat as a snack,” Ms McTague explains.
Read: You’re cooking your food wrong
Fish heads
Buying filleted fish tends to cost more money. Not only could you save some cash by buying it whole, you can also make delicious sauces from any offcuts.
“Fish [heads and offcuts] make really excellent stock,” says Ms McTague suggests. Cook with white wine and water “for 20 mins at a gentle simmer, then strain. Reduce until concentrated and then add cream and a bit of lemon juice for a really luxurious fish sauce, lovely with any poached fish.”
Bones
Similarly, Ms McTague says: “I always keep bones and make stock – [it’s] really handy to have in the fridge to make a quick soup.”
Simply cook the stock with tinned or dried beans and pulses and a handful of veg – making for “a really quick, easy and healthy lunch”.
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Cores and seeds
Throwing away the seeds and cores from fruit and veg you buy? No need – they could become a tasty snack.
“Pumpkin seeds are lovely toasted, and apple cores can be boiled for syrup or cordial – just like fruit skins,” Ms McTague says.
Read: Why and how to use the whole vegetable when cooking
Vegetable tops
Instead of spending money on prepackaged salad, you can fashion a delicious side dish from veg you already have.
“Beetroot leaves are really nice as a vegetable – treat it like spinach or chard and steam lightly or wilt in butter,” advises Ms McTague. “Use spring onion tops finely shredded as a herb garnish. Carrot tops are lovely dressed in a mustard vinaigrette and served with the carrots.”
Do you save any of these items? Do you have any other ideas of what to do with bits of food people usually throw away? Share your thoughts in the comments section below.
– With PA
