Wow, @CrabbitDutchie, I think you win the thread so far! Can I now beg that you post what you ate in the last week?
Of course, happy to oblige. It's been a carb heavy soup week this week. The vegetables on offer this week were leeks and swedes so they feature. Potatoes were also on offer (burns night special presumably). Haggis was on offer and the vegetarian haggis was from a Morrison's yellow sticker raid a while back (25p so I bought a couple and froze 1).
Friday:
Breakfast: porridge with raisins and apple sauce
Lunch: freshly picked winter salad (oriental greens, turnip tops, some chard), with Jerusalem artichokes, pickled pears and a blue cheese yoghurt dressing.
Dinner: potato curry (other vegetables also featured)
Saturday:
Breakfast: toast with homemade jam (raspberry)
Lunch: allotment association provided soup – lightly spiced, vegan, lots of allotment veg and lentils with focaccia.
Dinner: Tomato soup (housemate's mother's recipe) with cheesy tiger bread croutons
Sunday:
Breakfast: fried slice of haggis and toast
Lunch: more toast with homemade jam (plum, rosemary and orange) & cheese
Dinner: Deep fried haggis and veggie haggis bon-bons, mashed potato, crispy potato skins, crushed neep (swede to the southerners) and a grated raw neep salad side
Monday:
Breakfast: porridge with raisins and apple sauce
Lunch: tomato soup with potato cakes from the leftover mash
Dinner: butter bean, chickpea and tomato stew with rice
Tuesday:
Breakfast: porridge with raisins and apple sauce
Lunch: butter bean, chickpea and tomato stew with rice
Dinner: Leek and potato soup
Wednesday:
Breakfast: porridge with raspberry compote
Lunch: Leek and potato soup with pitta bread
Dinner: Carrot and lentil soup with soda bread
Thursday:
Breakfast: porridge with raspberry compote
Lunch: koka instant noodles (my guilty pleasure and 27p at home bargains - I would honestly eat these all the time if I wasn't concerned about my vegetable intake)
Dinner: winter vegetable scotch broth with mustard dumplings and veggie haggis balls
Friday (today):
Breakfast: porridge with raspberry compote
Lunch: winter vegetable scotch broth with mustard dumplings (homemade mustard)
Dinner: probably pasta bake
I'd actually like to mindfully increase my food spend a bit with a real focus on local, seasonal and sustainable food. I've currently got a copy of 'Scotland's Local Food Revolution' out of the library and it's providing, well, some food for thought ;)