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Part of living the frugal life is to not waste anything if possible on the food line. We had a half leg of lamb the other day and used most of the meat to create 4 roast dinners for us over two days. The final chunk of meat was wrapped and frozen, as were the bone and bits of grissle etc. Once thawed, the bone bag contents, plus 2 bay leaves and 10 peppercorns, were simmered for 20 minutes to create some soup stock before being strained through a sieve.
The last few leeks from the garden, a couple of carrots and 2 medium potatoes were added to the stock. Once they were cooked, the bag of leftover meat (maybe 4oz or so), was whizzed up into meat breadcrumbs and added to the pot along with 2 lamb stock cubes and the bit of leftover lamb gravy. After heating through, I scrattered a good amount of oat bran in to thicken everything up before added peas to finish.
We had a bowl each over the next two days:
mis-remembered the quantity of cream required in the shop, so had a small pot
leftover. Not wanting to waste it as it was close to its use by date, I thawed a bag of wild frozen plums. They were stewed with a little added sugar, drained, then the fruit pushed through a sieve. The puree was just under 1/4 pint so some of the strained juice was added to make it up to that amount. A heaped teaspoon of wild honey was added to the puree to get it to the right sweetness, with just a hint of tartness to it.
The ice cream was made and the wild plum puree added:
The juice left from straining the fruit was enough to heat and thicken with cornflour to create a small pudding each: