Bargain Basement

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
miss mouse
Posts: 507
Joined: Mon Jun 13, 2022 5:16 pm

Re: Bargain Basement

Post by miss mouse »

Stokey Sue wrote: Fri Apr 26, 2024 11:49 am That’s the trouble with things that are surprise packages, I don’t do veg boxes either
I tried a veg box service decades ago, it was very disappointing and expensive.
Amber
Posts: 475
Joined: Mon Jun 13, 2022 9:10 am

Re: Bargain Basement

Post by Amber »

Did you know….organic spinach is cheaper than ordinary spinach in M&S? (Both the ones I looked at were washed, neither were baby spinach.)
I use what I need, and the remainder freezes perfectly.
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Sakkarin
Posts: 359
Joined: Mon Jun 06, 2022 12:34 pm

Re: Bargain Basement

Post by Sakkarin »

Just seen that Aldi Chinese Leaves are 99p a head, down from £1.19, and it looks permanent. Kimchi lovers note!
WWordsworth
Posts: 1291
Joined: Tue Jun 14, 2022 8:08 am
Location: NW Leicestershire

Re: Bargain Basement

Post by WWordsworth »

Sainsbury's Christmas chutney was down to 18p a jar the other day.

I tried some in a Red Leicester sandwich and it was ok, probably a bit sweet for me, but it won't be wasted. It contains apples and pears and a spoonful will go nicely in a stew or a curry.
Amber
Posts: 475
Joined: Mon Jun 13, 2022 9:10 am

Re: Bargain Basement

Post by Amber »

Sainsburys frozen cranberries were massively reduced this week (62p?), best before 2026.
WWordsworth
Posts: 1291
Joined: Tue Jun 14, 2022 8:08 am
Location: NW Leicestershire

Re: Bargain Basement

Post by WWordsworth »

The co-op in the village has Liberation crunchy peanut butter for £1.
A shelf full so I guess it's end of range.

I usually buy Whole Earth but thought I would invest £1 and see what it's like.
It's not as chunky as Whole Earth but the flavour is good, I could taste the peanut skin too, which I liked.
I will call in tomorrow for a couple more.

I like a spoonful of PB stirred through a beef stew at the end of cooking.
I have done it for decades, suspect it might have come from a Marguerite Patten recipe.
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