Tips and a recipe to make food go far

In less-affluent times, people were frequently more creative about developing a multitude of ways to make food go further and turn cheaper cuts into menu magic. Here's how to make your cooking last.

Follow this fish recipe and these helpful hints about steaming to make your kitchen experience easier, less time-consuming and less taxing on your wallet.

Some fish are expensive, but a creamy fish chowder with plenty of hearty potato chunks is a good way to make it go further.

• Cut two strips of bacon into five millimetre (1/4 inch) cubes and sauté in a soup pot until the fat is liquefied (three to four minutes).
• Add 1/2 large onion, chopped and cook over medium heat until it's translucent. Then add 35 millilitres (2 1/2 tablespoons) flour and stir vigorously until the fat is evenly browned, but not burned.
• Slowly whisk in the stock, making sure there are no lumps, and keep stirring until the mixture comes to a boil. Then add 50 millilitres (1/4 cup) wine.
• Add 250 grams (1/2 pound) potatoes (scrubbed, peeled and diced) and simmer 15 minutes or so, or until you can easily pierce them with a knife.
• Stir in 175 millilitres (3/4 cup) already-warm light cream and bring the chowder back to a simmer before stirring in 250 gram (1/2 pound) haddock filets or other white fish. Heat gently for five minutes until the fish is cooked (don't let it boil). Season with salt and pepper and serve with fresh, crusty bread.

One of the gentlest ways to cook food is by steaming it in special slow cookers or in a clay pot in the oven. Cheaper cuts of meat not only remain juicy, but conserve their nutrients and flavour. The bonus: you can pop a meal in the oven for a few hours, or better yet, leave it in the slow cooker all day, and come home to a delicious meal. This is particularly convenient after a busy day at work or if traffic forces you home late with little time left to prepare dinner.

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