I was a professional chef for 25 years. I still love to cook, and actually must cook, in order to be happy. And Jamie MUST cook to be happy too. His joy is infectious. He has so much fun! And I have picked up any number of little hacks...Thank you, Jamie.
I'm in Australia, and huge profiteering in the supermarkets and with the utility companies is happening here too. It's great to see Jamie trying to help everyone get by and stay as healthy as possible using real ingredients.
Thank you so very very much. You are taking away the shame of having to cook with less. You show that you still can enjoy food and feed our family well sending good wishes from Katy from NZ 😊
Jamie I have learned so much over the years. I already knew the principles from my Russian father and Irish mother. But you have opened up the world to me. Asian, South Asian, North African, Mediterranean etc.
Oh fantastic Jamie I have watched you from the beginning and your enthusiasm for food just keeps getting stronger. I wish I could buy a cauliflower so cheap. The prices are ridiculous in 🇦🇺 at the moment anyway will still try them all. Thanks Jamie for your commitment to food.
I'm watching from NZ and know what you mean.... in episode one he used sweet potato, I went and had a look and it was $10nzd for 1 sweet potato 😱😱 i still love him and his content though.
I just found your channel and find it intriguing. I am retired, new hobby is cooking. I am having such a good time. I needed the cloud for all of my recipes. Thank you chef for cutting costs and creating great meals ✌️🇺🇸👍🦋 Your family should be proud
Thanks Jamie i try alot of your recipes portion size is great for us as we have down sized our meal plates some time ago as we were eating way too much,making the Kebabs tonight.keep up the fantastic work you do.
The price of living is a worldwide thing, I'm in NZ and will defs be trying some of these recipes to help keep my food and energy costs down Thank you Jamie❤
Jamie I love and appreciate all that you have done and do for people in general, i have one question ? being as you have been a lover of the UN health benefits of SUGAR why do you include sugar in so many of your dishes ??
it adds flavour. as long as you dont snack in between, have desserts and sweets only once or twice a week and dont drink any sugared drinks, its fine to add a little bit of sugar to your dish. And have enough exercise. Its about mideration and balance, in the end
aint no shame in trying to cook for less then 1 pound, even if you can afford to spend more. Its a good exercise in frugality, budgetting and comparing price vs. quality. It makes you appreciate ingredients you woukd otherwise perhaps not use. Ofval meat, leaves of cabbages, fish in cans. Above all, it expands your cooking knowledge greatly and stretches your creativity to the max. Most traditional and high end dishes and preparation methods we cherish so much today were born from the idea of being frugal with food
What I love most about cooking is what kind of left overs I can get to make a stock, and what kind of pureed cream of whatever soups I can get out of the leftovers. Get some great stocks with incredible bite to compliment so many sauces and braises. But when you're in a place where half a celery is 5 bucks..... CELERY! And everything feels 2 weeks past fresh. Makes me so sad.
If you have any veg farms near you , you could knock at their door and ask if you could do a mornings jobs for a few boxes of vegies OR ask them if they have any fruit/veg that are too knobbly, too large or small to sell normally. Usually half price or better
One channel you could visit, is Spicy Moustache. He is literally no waste. Even onion skins. Also tips for growing things in scrounged containers, etc.
Same in France! Most of the main ingredients used in the recipes (pork minced, cauliflower, bell pepper, carrots, coconut milk, feta,...etc) cost double or more....! 😭😭😭
Thank you Jamie for the ideas but those serving portions are just unreal. An average person would have a proper plate of salad and a meal, not sure if that small amount would feed even a kid
Try Spicy Moustache. He teaches you how to waste nothing. And is vegan, I think. And a chef, I think. You even make spicy food flavourings with peelings and onion skins. Plus has a garden - some hints you could grow indoors. Between some of his hints and Jamie, you might get down to 50 p, some days, but I would eat double that Jamie portion if I cooked.
rice with some fried onions and some parsley on top...thin soup.....bread with a topping....boiled potatoes with a sauce....thats good if you re on a survival trip but wont last you long, you ll lack necessary nutriients after a while
@@georgielancaster1356 Thanks for the tip! I defo diden't know about this guy. :) And your comment on portion size is so true! You really can't expect any cook book to know YOU! I have this issue always in how to tweak any recipee to the amounts and proportions that actuaoly suits me, but yea, starting with a good recipe is alays a good start! ^^
Went to store, H.E.B. in south Texas. Thick cut ribeye steak, 1.3 pound was $19. I cut it in half so will result in x2 / 9.5 ounce steaks at $9.50 each. I like to salt my ribeyes and do a quick dry age in the fridge, on a rack, for 24 to 48 hours. Sear in cast iron or over live wood fire and that will be tasty! I don't eat fast food or restaurant food, I cook every day, and have experience cooking a high-quality steak and how to prepare it, cook it, season it, and cut it. I bought 2.2 pounds of prime Top Sirloin steak for $16 and cut into four steaks so that works out to $4 per steak, not bad, and the sirloins were cut thick. Organic unsalted butter was $7.99 / pound. Insane. If you are wasting food you are not paying attention! If you don't like lentils, buy another type of bean! I found low-sodium organic black beans, store brand, very inexpensive! I love Cannelli beans but they were too expensive here so I didn't buy them. I also bought hominy to make posole, a hominy-tomato stew that is popular in Mexico / Tex Mex.
I was a professional chef for 25 years. I still love to cook, and actually must cook, in order to be happy. And Jamie MUST cook to be happy too. His joy is infectious. He has so much fun! And I have picked up any number of little hacks...Thank you, Jamie.
Absolutely! It is his joy! So nice to see a chef who has SO much passion ❤
You offer amazing heartfelt, people considerate, great energy (soul energy) cooking ideas.I love it, thank you.
Jamie, you're a genious with food and a great big heart to care and share your awesome and thoughtful recipes! Gratitude and Kudos!!!
Jamie is my idol. I can't get enough of his content.❤
I'm in Australia, and huge profiteering in the supermarkets and with the utility companies is happening here too. It's great to see Jamie trying to help everyone get by and stay as healthy as possible using real ingredients.
This fella deserves a medal. Legend ❤
Thank you so very very much. You are taking away the shame of having to cook with less. You show that you still can enjoy food and feed our family well sending good wishes from Katy from NZ 😊
You are a genius! Thak you for all these wonderful easy to make recipe.
Thanks for these.
Jamie I have learned so much over the years. I already knew the principles from my Russian father and Irish mother. But you have opened up the world to me. Asian, South Asian, North African, Mediterranean etc.
Oh fantastic Jamie I have watched you from the beginning and your enthusiasm for food just keeps getting stronger. I wish I could buy a cauliflower so cheap. The prices are ridiculous in 🇦🇺 at the moment anyway will still try them all. Thanks Jamie for your commitment to food.
I'm watching from NZ and know what you mean.... in episode one he used sweet potato, I went and had a look and it was $10nzd for 1 sweet potato 😱😱 i still love him and his content though.
try growing yiur own veggies
Thank you Jamie. Lots of great ideas. Very tasty looking dishes. I'm all about stretching a buck, too!
I love this! I t warms my frugal heart!🤗
I just found your channel and find it intriguing. I am retired, new hobby is cooking.
I am having such a good time. I needed the cloud for all of my recipes.
Thank you chef for cutting costs and creating great meals
✌️🇺🇸👍🦋
Your family should be proud
So generous with your knowledge, thanks Jamie ❤
Thanks Jamie i try alot of your recipes portion size is great for us as we have down sized our meal plates some time ago as we were eating way too much,making the Kebabs tonight.keep up the fantastic work you do.
you re doing great!
Lovely kebabs very nice I love your cooking you are incredible and amazing your an amazing chef I would give you top marks love Amy
Thank you from Switzerland
The price of living is a worldwide thing, I'm in NZ and will defs be trying some of these recipes to help keep my food and energy costs down
Thank you Jamie❤
I adore jamie!!!
Great bro and cooking show Les from Perth WA 💯💯💯👍👍👍
Loving these videos!
Yummy i like ur cooking show
Boy am I glad i've got a big veggie garden 🎉 🥕🧅🧄🥒🍆🌽🥔🧄🥦🌶️
calm down alison
Fabulous for us gardeners, even more incentive to put more veg in 😊
Ah, you're already ahead of the game!
@@johnnyace1300 are you jealous or what? 😂
Good for you! ❤
Activa los subtítulos por favor
wonderful!
Thank you!!!!
Looks great
thank you uktv i love you
Only in the UK can you use the thickness of a beer mat as a viable comparison for the thickness of your rolled out noodles
And Australia 😂
Jamie I love and appreciate all that you have done and do for people in general, i have one question ? being as you have been a lover of the UN health benefits of SUGAR why do you include sugar in so many of your dishes ??
it adds flavour. as long as you dont snack in between, have desserts and sweets only once or twice a week and dont drink any sugared drinks, its fine to add a little bit of sugar to your dish. And have enough exercise. Its about mideration and balance, in the end
aint no shame in trying to cook for less then 1 pound, even if you can afford to spend more. Its a good exercise in frugality, budgetting and comparing price vs. quality. It makes you appreciate ingredients you woukd otherwise perhaps not use. Ofval meat, leaves of cabbages, fish in cans. Above all, it expands your cooking knowledge greatly and stretches your creativity to the max. Most traditional and high end dishes and preparation methods we cherish so much today were born from the idea of being frugal with food
What I love most about cooking is what kind of left overs I can get to make a stock, and what kind of pureed cream of whatever soups I can get out of the leftovers. Get some great stocks with incredible bite to compliment so many sauces and braises. But when you're in a place where half a celery is 5 bucks..... CELERY! And everything feels 2 weeks past fresh. Makes me so sad.
If you have any veg farms near you , you could knock at their door and ask if you could do a mornings jobs for a few boxes of vegies
OR ask them if they have any fruit/veg that are too knobbly, too large or small to sell normally.
Usually half price or better
One channel you could visit, is Spicy Moustache. He is literally no waste. Even onion skins. Also tips for growing things in scrounged containers, etc.
Which oven does he use ?
Love Cauliflower steaks!! Best way to cook imo...
You are very lucky to eat for those prices in the UK. Here in Canada, the peppers alone would have you over your budget.
Same in Australia
Right?? I’m in Toronto and it’s just ridiculous.
Same in France! Most of the main ingredients used in the recipes (pork minced, cauliflower, bell pepper, carrots, coconut milk, feta,...etc) cost double or more....! 😭😭😭
Same in New Zealand....
Absolutely great recipes but THlS is no bread! 😂
Are these recipes in a cookbook? Thanks Jamie 🌺😊
@@710LENNY :)
I believe he does have a new book called "1 £ Wonders".
why not write them down yourself, it helps memorizing the recipe
I'm so American I thought the title referred to one pound of meat! Great video still.
ha ha....I thought one pound of what?
A good alternative to bread is mashed beans, baked beans come with their own sauce.
Legend ?
Interesting recipes to watch only because for the French audience they are not budget friendly at all, example : cauliflower costs between 2.5 and 3€.
You can change some of the ingredients to fit your budget.
Can you do chicken mince instead of pork ?
Solar tube oven would be perfect for kebabs
I love the noodles but i must say i prefer Egg noodle the best.
then you add an egg to the dough, simple enougj
Thank you Jamie for the ideas but those serving portions are just unreal. An average person would have a proper plate of salad and a meal, not sure if that small amount would feed even a kid
Great initiative - when will star chefs make food under the 50 pence limit. Then I'll watch! 👍
Try Spicy Moustache. He teaches you how to waste nothing. And is vegan, I think. And a chef, I think.
You even make spicy food flavourings with peelings and onion skins. Plus has a garden - some hints you could grow indoors. Between some of his hints and Jamie, you might get down to 50 p, some days, but I would eat double that Jamie portion if I cooked.
rice with some fried onions and some parsley on top...thin soup.....bread with a topping....boiled potatoes with a sauce....thats good if you re on a survival trip but wont last you long, you ll lack necessary nutriients after a while
@@georgielancaster1356 Thanks for the tip! I defo diden't know about this guy. :) And your comment on portion size is so true! You really can't expect any cook book to know YOU! I have this issue always in how to tweak any recipee to the amounts and proportions that actuaoly suits me, but yea, starting with a good recipe is alays a good start! ^^
One pound wonder… giggity
Feta? Dairy free?🤯
Who eats the other three portions? His wife, the technicians?
If you’re teaching budget cooking, use dried lentils.
Quite a lot of people can't eat legumes. It's a blessing to us to see an innovative chef who's not stuck in that same old same old riceandbeand rut.
you should def.s get a RUclips channel and teach budget cooking.
That pasta looks dreadful .. probably too much of compromise there.
i agree but hey, durum flour is more expensive
makes me laugh when you dish up on a small plate. Americans call that a starter.
"super-size" - a classic American verb! One they should be proud of!
That's why Amercans are super sized....
@@kiwichick8857 haha yes😂
15:43 Jamie just create a delicious tapeworm
uh huh.
OMG!
Can't any Tom, Dick and Harry come up with this stuff given a basic sense of cooking!!!!!
Went to store, H.E.B. in south Texas. Thick cut ribeye steak, 1.3 pound was $19. I cut it in half so will result in x2 / 9.5 ounce steaks at $9.50 each. I like to salt my ribeyes and do a quick dry age in the fridge, on a rack, for 24 to 48 hours. Sear in cast iron or over live wood fire and that will be tasty! I don't eat fast food or restaurant food, I cook every day, and have experience cooking a high-quality steak and how to prepare it, cook it, season it, and cut it.
I bought 2.2 pounds of prime Top Sirloin steak for $16 and cut into four steaks so that works out to $4 per steak, not bad, and the sirloins were cut thick. Organic unsalted butter was $7.99 / pound. Insane. If you are wasting food you are not paying attention!
If you don't like lentils, buy another type of bean! I found low-sodium organic black beans, store brand, very inexpensive! I love Cannelli beans but they were too expensive here so I didn't buy them. I also bought hominy to make posole, a hominy-tomato stew that is popular in Mexico / Tex Mex.
Are you really cutting the noodles on a marble surface? 😧
They do it in Italy.
your videos are too long; make many shorter ones
Did you know that if you don't finish watching a video on RUclips, it remembers where you left it?
he s trying to extend our attention span to 5 minutes, very useful you know