Ann Mitchell
WWII Rationing Challenge: Week 3
Our household is back to normal this week, and Ian has done most of the cooking. We tried Woolton Pie, which can either be mashed potato or pastry top. We used a recipe where the pastry is made with wholemeal flour, vegetable suet and mashed potato, with mixed root vegetables making the filling. It was delicious and very filling. Here is the link for the recipe.
The other authentic wartime recipe we cooked was a rabbit dish. As well as being caught in the countryside, rabbits were also kept for food during the wartime years. This recipe is for a stew, with vegetables, pearl barley and apple. There was a good amount left over, which will be used to make a rabbit equivalent of shepherds’ pie. Here is the link for the recipe.
So far, it has been relatively easy to stick to our rationed amounts of food, but we have been rather kind to ourselves by allowing certain imported foods (some oranges and bananas for example), and certain foods not readily available in Britain (pasta and long grain rice for example).
So, next week, we plan to be more rigorous and stick to the original recipes, and only use local, seasonal food. The challenge will be to make our meals varied and interesting with more limited ingredients – watch this space!