Times are tough. With rising fuel prices, house prices falling and ever increasing food prices plus the need to pay for the Olympics in 2012, Londoners have never had it so bad, apart from the Blitz.
One way to help save on outgoings is not to spend as much. One way not to spend as much is to cut down on the amount you pay for food. However, this doesn’t mean your food has to be dull. In an occasional series, I’ll be taking recipes from the Sunday Supplements and adding my own twist, by replacing oh so high cost ingredients with things that everyone can afford. The results will, I promise, be delicious and will delight both friends, family and, in this case, W.I. Committee members.
My thanks for this recipe go to Sylvia, who has contributed most robustly to this blog.
The original recipe was in a barbecue supplement to the Observer yesterday and is republished entirely without consent.
Sylvia’s take on this traditional barbecue dish is as follows.
Replace Fresh Tuna with tinned. Fresh Tuna is very expensive and can go off quickly, whereas tinned is cheap and lasts for years.
Forget about the peppercorns (pointless), vegetable oil (the tuna is tinned in vegetable oil) and cucumber, as this should only ever be eaten in sandwiches.
Replace the Prawn Cracker, which is foreign, and therefore bad for the constitution, with something more digestible, in this case a Quaver.
The Spring Onions can cause bad breath, so these are replaced with some old parsley.
The Wasabi mayonnaise is far too complicated and can be replaced with unadulterated mayo, fresh from the squeezy tub.
Finally, a piece of tomato skin is a fine substitute for a large red chilli.