Keep Calm and Curry On… For A Pound!

It’s National Curry Week but we Brits don’t need a whole holiday to indulge in some delicious Asian cuisines.

And the only thing better than a mouth-watering, fresh meal is a super cheap one.

So chef Miguel Barclay, author of One Pound Meals has come up with some easy recipes to help you commemorate the special week, and you know, save some money.

Chicken tikka curry on a plate with yellow rice
You could be eating this for a £1 (Picture: Elmlea)

While it might be tempting to saunter down to your local Indian, Miguel’s recipes are more economical and ethical as they make use of leftovers in the kitchen.

But if you don’t like making your own dish then you can always pop down to Shoreditch in London where the chef will be serving the stuff, for just £1.

Miguel is working in partnership with pouring cream brand Elmlea to raise money for Fareshare – a charity against hunger and food waste.

Chef Miguel Barclay posing with the food he cooked
Chef Miguel has partnered up with pouring cream brand Elmlea to celebrate National Curry Week (Picture: Elmlea)

Miguel who told Metro.co.uk how he came up with the concept of meals for a quid.

He explained: ‘Initially it was a game I used to play, I used to pretend I was working, but really I had a spreadsheet open and I was planning what I could make that evening for one pound.

I used to pick up the ingredients on the way home and cook it that night.’

With the earth creating catastrophic amounts of waste, Miguel also noted that it’s imperative we’re more mindful of how much we throw away, starting with food.

‘If you throw away half a packet of something then it technically cost you double. That’s how I think about it. For example, it’s all very nice to pick up a huge pack of peppers for a cheaper price but the price per pepper is actually really expensive if you end up throwing half of them away.’ 

But of course, it’s not always possible to eat everything that’s slightly gone off.

Miguel explained that it’s about using your initiative.

‘I’m confident in the kitchen so primarily I use my senses: What does it look like? What does it smell like? There are more dangerous items like chicken that you shouldn’t take any risks with, but with other items such as vegetables it’s pretty easy to tell.’

Story sourced from – The Metro

Written by Pro Ro

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