parsnip

Cooking from the garden: a Christmas lunch for less than $10 per head

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Earlier this week I invited my team from work home for a Christmas lunch. As it is every year, cooking produce from the garden was the focus for the meal.

In total, I did a three course lunch as follows:

Starter:

  • home-baked focaccia
  • home-made hummus dip
  • home-made baked beetroot dip

Main course:

  • slow roasted shoulder of pork
  • parsnip and green beans, pan-fried with honey
  • baked potatoes
  • carrots with vinegar and sesame seeds
  • beetroot salad with feta and walnuts
  • home-made apple chutney
  • tomato and tamarind chutney

Dessert:

  • eton mess, with home-baked meringue and mulberries

Other than what we already had in my pantry, these were the only items I had to buy:

  • 5kg of pork ($10/kg from my local meat wholesaler)
  • a 2kg bag of potatoes
  • a tub of greek yoghurt
  • two tubs of cream
  • a block of feta

That’s it! All up, it worked out to be less than $10/head, which I think is pretty good going 🙂

It definitely proves the value of growing what you eat, with the freshness of the ingredients a big extra benefit.

PS. sorry no photos — too busy cooking all day!

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