Gosh, how you flatter my cullinary skills, Sacha, but it's so much easier some 55 years on as ingredients have widened in choice and the world is a smaller place (or should that be...plate? lol) .

It's true though, Sacha, students back then used to have to stretch their food budget before curries and pastas were commonplace ingredients and it was a great way to learn how to improvise, but I accept your kind words,, many thanks, Zy

 Hy Tony, don't you remember the chickens hanging in the butchers shop and if I remember right, they would cost somewhere between 5 shillings (25p) for a roaster and 3 for an old broiler and it fed three students for three days, but guess what....old habits die hard, I still only use the breast on first day, other bits on second in a casserole and then make a soup from the carcasse, lol.

Thanks for reading and your comments, Zy

 I hate to say it, Tony, that was a time so long ago ....a time when we were already grown up yet using ingenuity to make things last, but, lol, let's not even think about rationing. those were the days that will probably never come again, Zy

Hey Les,

Sorry, I seem to have missed this one! Clever title, by the way.

You have always been an adventurous cook and we've benefited from your love of challenge in the kitchen.

Yes, the frugal days have passed, fortunately, but the legacy of not wasting anything lives on, and indeed produces some very interesting dishes!! You really should write that recipe book, Les.

David x

Even up to a couple of years back, we were still all on the same wavelength...lol...and now, well, 

it's a lost skill???

I like this one, Les

Absolutely, Tony, those were the days and thanks for your input and  to my two trusty munchers who put up with  all my experiments etc and cullinary  fun and games in the kitchen, zy