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1 Day, 1 Pound, 3 Meals - Limited Budget Food Challenge

1 Day, 1 Pound, 3 Meals - Limited Budget Food Challenge
following the comparative success of my recent three

pound

s 88

limited

budget

food

challenge

I'm gonna do another one this time the

budget

is that one

pound

and I'm gonna try and get one day's worth of

food

out for one person for one

pound

now that might not seem like a massive

challenge

you've probably seen one

pound

a day

food

challenge

s before this is a bit different though because we're only doing it for one day so there is no opportunity for pro rata there is no opportunity for bulk buying we're just gonna grab whatever

food

we can for a one

pound

for one person three

meals

so let's set a few parameters this time there will be no ingredients from the

food

cupboard the only thing I'll allow myself to add from my kitchen is water from the tap we will have the use of the full kitchen facilities cooker included and we will have the use of my car for transport to get to the shops and in addition to whatever I can buy for this one

pound

we can also add in anything that I can get for free without stealing this time we will be fully exploiting reduced items if they're available so first things first let's go shopping ok so this is gonna be tougher than the previous

challenge

largely because of the very very

limited

budget

so first thing we're going to do is check out the reduce section now here we go that's the problem with saying hey just rely on reduce stuff there is nothing to be have so we're gonna have to use our wits...
1 day 1 pound 3 meals   limited budget food challenge
today okay pretty sure our main sustenance is going to be bread now we could have one of these sliced white loaves for 40 pence and there's a heck of a lot of sustenance there easily enough to keep me going for a day but I don't want to be in white bread all day at least not just a plain ol chief white sliced bread so let's see if we can find something else okay so there's this we keep going for two of these art bike bag acts maybe let's keep looking that will do nicely okay my plans have been somewhat scuppered a bit I thought I might have been able to get some of these salad things get a very very small amount but you can only buy them in large or small pots there is no possibility to do it by weight there's no possibility to get small amount of anything here so we're gonna have to again use our wits I was hoping I could do the same with cheese but it looks like it's all pre-measured now now a few people commented on the previous video get tuna tunas really cheap but it's not that cheap and it certainly ain't gonna fit today's

budget

so we can have to look around we could stretch to account sardines and they're quite healthy and quite tasty so we could get like sardines in tomato sauce and there's a lot we can do with them but let's keep looking okay ah now here we go right okay look at this salmon salmon paste so it's like a salmon pate twenty-seven pence nice okay so how much it's one teeny tiny little banana...
1 day 1 pound 3 meals   limited budget food challenge
gonna cost me nine pence yeah that will do that now the increasing problem with a

challenge

like this is a lot of things are only available in bags of stuff now there are still a few things loose so we hopefully will make use of that but a lot of things I want to buy I can't get because they're just in big bags and I only have a

pound

so let's see if the

budget

will stretch to the smallest onion I can find in that box there six pence I think we can do that the carrots normally I'm kind of overjoyed to see great big big parents about this bike walk I'm in front of small done really my

budget

I might I might just buy that piece yeah why not three pence I think we can stretch them now I could get of care of baked beans for 22 pence I can't think baked beans are a bit of a low-hanging fruit really let's go and find something else that maybe even better value so down here we've got gross office mushy peas 15 pence again how about one Apple what no thank you okay so it looks like it's going to be the tomorrow let's ditch the smallest one we can see there are echinus I reckon it's that one 17 pence okay and I wonder I wonder if we have enough for one little mushroom why are you wrecking that one there one tiny mushroom I see how much that's gonna cost me probably more gonna go in the

budget

ah four pens is there a smaller one actually adding that one might be a bit lighter let's try that one yes never pay more than three pence...
1 day 1 pound 3 meals   limited budget food challenge
for a mushroom and I think that brings us up to a total so let's get the check out and pay for it okay there it is so there we go these are my purchased ingredients and there is my receipt one

pound

exactly I think we did pretty well the bread was a bit of a lifesaver actually I probably would have had to spend about 40 pence on bread if it hadn't been for this reduced loaf it is a bit stiff and stale but it'll be fine I'm probably gonna toast most of that anyway sir we've got ingredients here for three

meals

for one day I think salmon post is interesting I don't know how they can do that for 27 pence but there it is right so let's have a look at what I managed to black as well so in addition to the purchased ingredients I'm allowed to use anything that I can get for free now we could go out foraging but it's really not the best time of year for that there might be a few green things I can find in hedgerows or something like that we might include a tiny bit of foraged ingredients in there

challenge

when we actually come to do the meal tomorrow but here's what I managed to flag a whole pile of condiments so oh it did actually take this box with me to the store because I was kind of hoping they might be handing out free samples of cheese or something like that and I was gonna stash a few of them in there if they were giving them out but no such luck so let's have a look at what we've got we've got some milk now it's...
interesting I've got most of these things by surfing other people's tables so in I went round a bunch of fast

food

restaurants and cafes and things like that and I found that well I found that actually what seems to happen is that the people who take too much sauce are also the people who don't bother to clear their try away from the table so I just kind of went in and around as if I was looking for the toilets or something and when I saw an abandoned try on a table where people had just left it if they're only any unopened packets of sauce I picked them up so let's have a look and see what we got we got up some milk here so we've got actually soya milk and regular cow's milk we've got quite a lot of sugar brown and white sugar I don't know that I'm actually going to use all of these things but it's good to have them on standby so we've got a fair old pile of sugar we have got mayonnaise three sachets we've got ketchup five sachets you've got some barbecue sauce we've got some more barbecue sauce and this one was a bit of a winner look we've got creamy honey mustard dip so yeah that'll be really good actually and that I think that will go well with some of these other things and then we've got salt and pepper a Farrell bit of salt and pepper which is good I like a lot of black pepper and then these little things which are quite interesting these are chocolate flavored powder so chocolate flavour powder...
this is for sprinkling on top of cappuccino or whatever but anyway we've got a whole bunch of those as well so that's our extra ingredients it is kind of cheating a little bit but as I say it didn't pay for any of these I did have to ask for one or two things so these things are in the garage in the cost of self-serve machine and I just asked the guy that count Russ is ill or if I take a few of these he said yeah why not so there we go so I have got I think here the makings of three square

meals

this is all done in preparation the day before of the

challenge

but this is this has taken me less than a day obviously to gather these ingredients so tomorrow we're going to have breakfast lunch and dinner now of this lot okay so it's breakfast time but I've got a job to do before we can do breakfast there is a certain young lady oh do you need something yeah we've gotta go out and we okay so it would be nice to get some foraged ingredients for our

meals

today however really not the best time of year for foraging most green things most green herbs are not in their growth phase at this time of year this is January and so we well you I find something we'll have a look around but I'm not terribly yeah right but I'm not terribly hopeful that we will find anything foraged truly foraged to add to our

meals

today let's have a look around though okay so there are a very few small shoots of nettles coming up through but they are very tatty and I...
think I'll probably leave those nettle soup is wonderful but I wouldn't make it from tiny pieces like this that are growing so close to the ground they're gonna be gritty and a lot of them seems to have holes in them so I think they're probably gonna be a bit chewed up we'll keep looking so this is the part of the track where I often pick wild garlic but the world garlic isn't up yet now there are a few green things around but the problem with picking anything green at this time of year is the leaves are very small and young and actually the danger of misidentification is much greater and so there are some little leaves coming up there that might be sorrel it might be some sort of doc but but there are other things and a lot of very early spring plants are quite toxic or bitter just because obviously they're the first things out the ground they don't want to get eaten so I think we may have to forego the foraging altogether today and do something else instead okay now this is cool this is an apple tree that's actually a withered old Apple up there but actually down here under the underneath the apple tree in the hedgerow our whole bunch of apples that have fallen off and they have survived the whole winter I'm gonna have a rummage around see if I can find one that's good enough condition okay a lot of these are actually just soggy and rotten on them underneath but I managed to find one it's not great but I imagine we can...
probably cut some pieces out of that to use okay so we managed to find three kind of half decent apples in that hedgerow so I'm gonna give these a thorough but gentle wash okay so we are at McDonald's and I found a few places where people are literally too stupid to use a bin now that's not great from that the Environment point of view however from my point of view it is great because sometimes we find coffee cups and the coffee cups have stickers on them collects two six stickers and you get a free coffee so thank you littering idiots you bought my coffee this morning so there we go free coffee and free coffee tastes sweet and if you smile sweetly and ask nicely it's amazing what you can get I explained what I was doing and the lady at the counter was kind enough to give me three packets of floral which is just gonna be perfect for what I need to do in a moment right here's the plan so for breakfast this morning I'm gonna make fried milk toast so I've got bread I've got some milk I've got some sugar so what we're gonna do take these milk sachets and pots and then also this this is soya milk but we're just gonna add it all in together okay it's not bad right now we've got sugar I've got these different sachets of white sugar some of these came from McDonald's I think some came from tables at Eva shut up now of course what would be perfect here would be an egg but we don't have any so just gonna dissolve that...
sugar in the middle okay so I'm gonna put some of this flora sunflower spread in the pan start with about that much we'll just get that gently melted and final meanwhile I've got milk sweetened milk and I've got my bread and I'm just gonna give that a little Duncan in this milk okay and that milk was just about enough for four slices of bread and then into the pan so what we're making here is a bit like french toast but there's no egg okay let's take a look and see if that's taking any color or it's looking good I'm gonna do here just take that off for a moment going with the second pack turn that now okay now we need to get the other side of the bread meanwhile over here we've got 1 small banana now my hands are not massive this is a small banana so let's assemble breakfast then so I've got my milk toast here really hot just stop to the right point there and then we're just gonna assemble these banana slices onto the two halves okay so then we're gonna have some of this choco dust whatever this really actually is and just sprinkle that over the top of the sandwiches and just on top of the banana just as a flavoring there we go banana milk toast with choco dust right let's go give that a try together with my free coffee so here we are breakfast banana milk toast with chocolate good that's really nice just because I can add a little bit of chocolate on top of my what it was a latte powder on top of there...
why not this is actually really good I think I might make this again although perhaps with better ingredients in future the warmth of the toast the toast is just lovely and crisp at the edges and soft and luscious inside the warmth of the toast has just softened those bananas and made them nice and moist and there is something about bananas and coffee and chocolate as a flavor combination that works really well well I feel that that was a really fine start to the day actually that was a very good breakfast wait wait wait go on him get him so it's a bit of a murky grotty gray day and we've decided to come out for a bit of a walk on along Netley sure here now I could if I was feeling brave have oysters for lunch all these oysters here these are all alive as well or a lot of them are these are live oysters now the trouble is this is sell Hampton water it's not the cleanest stretch of beach and so yeah probably not going to bother with that but look at that whole big pile of live oysters I think we'll stick to well this I can see some sea beat up here we get some sea beach and maybe a few other little foraged vegetables here smell this smell this yeah beaver doesn't find that interesting it means a dog hasn't peed on it so we will pick some sea beats somewhere along this stretch here using that as our test and maybe a few other things as well and we've got a small stream here running along the back of the beach and I have seen watercress in here but...
I think I'm good I really don't fancy picking vegetables after that water it might not be as bad as it looks but it looks bad so one very fresh green looking plant parsley sort of looking plant right here hemlock water dropwort deadly poisonous not to be pricked even though it does look fresh and green and tempting right so let's get cracking on lunch which is gonna be salmon paste on toast with some extra stuff so I think for this will huh yeah four nice slices of bread there's plenty of bread left let's see what that looks like when it's toasted up now we're going to try to make something approaching a kind of Remillard which is like a it's like a coleslaw sort of mustard dressing type of sauce so we're gonna need some of that that's the honey mustard dip a bit of extra mayonnaise so let's get chopping so I don't need to freeze my onion this time and I'm gonna use a little bit less than half not this onion the rest of it can just go in the fridge until later okay and I'm gonna really really finely slice this onion okay so that's the start now I want some of this carrot not all of it because we're gonna have some of that later but I will use jump from the middle I'm gonna save both ends if we had loads of spare ingredients I might appeal this carrot but we don't so I've got to make real good use of every single piece and then we're just gonna chop this into the tiny little very very thin...
matchsticks okay that's one knot toast up let's do the next one okay so okay what's gonna go in there as well no I'm just gonna flash that up a little bit just to separate the onion pieces into shreds but also to express a little bit of juice on the onions and hopefully that will wave over carrots as well okay that's the other the other two slices are toast up I'll get them set up over here and address this with the honey mustard dip it's just a little taste of that off the lid there that's pretty good so that goes in then it will waste a bit of that and also we're gonna have one of these sachets of mayonnaise in there okay just dress that again looking pretty good but it's still slightly incomplete so remember those apples we picked up this morning I've no idea what these are going to be like inside I am going to peel them because that peel well it survived all winter so chances are it's probably a bit on the tough side yeah these apples are quite kind of woolly inside really where they've been stored while they've been storing themselves as it were outdoors they smell good though it smells really good right let's see what the Apple actually tastes like I'm just gonna try a piece on its own quite tart and not completely crisp it's a little bit soft but it's gonna be fine in there and it just brings a bit of acidity to this Remillard I want to coat that Apple completely so that it doesn't Brown got...
off so four slices of toast and we're going to make a kind of impromptu Mary Rose sauce to coat these before we put the fish pate on top so Mary this is a very fake Mary Rose sauce it's just gonna be made of ketchup and mayonnaise I don't want to mix that in the bowl coz I've just end up wasting too much of it so instead what I'm going to do is just squirt of mayo I'm a squirt ketchup on each slice and we will blend that in sit you just with a knife not a very generous coating but it doesn't need to be because we've got lots of vents fish pate and I've got to use it all now the salmon pate what smells really nice it's like 42% salmon decent amount of fish in there let's share that now equally on the four slices there's gonna be quite generous but why not okay so now black pepper so we're gonna have some black pepper on top also have a little bit of tomato with this tomatoes a bit crisp really I much prefer they read the tomato than that but the ones that were redder and more ripe we're also bigger and more expensive so we are constrained by what's possible and available a little bit of this carrot apple and onion Remillard on each one chefs privilege so that we have it that is salmon pate on toast with tomatoes and an apple onion and carrot Remillard let's get stuck in hmmm that's really tasty it's really good just needs a tiny bit of salt so insofar as the objective was to try to make

meals

which I think...
I might have again even if money wasn't a restriction I think this is a resounding success really really very tasty I'm going to turn the camera off now so I can enjoy this and then we'll come back and talking about well that was okay that was more than okay that was really really tasty and I will not definitely make that again perhaps with again slightly better ingredients next time but that was really good so we've still got plenty of bread left we've got this can of mushy peas we've got plenty of vegetables and that's gonna be our evening meal what I'm gonna do with this jar I think rather than waste those last little traces of salmon that are on the inside there I'm actually just gonna put a bit of water in there get a bit of shake up and we will save that because I'm going to use that later on okay so we've got loads of bread left let's make some soup to dunk it in and that will make it into a big substantial meal I've got this tin of peas I've got all these vegetables so let's make some soup so as a base we're gonna use this onion it will also have this bit of carrot here which I'll just dice up into small pieces if you can hear the sounds of eating next door that's a Steph and Jenny who are not participating in this

challenge

this time so they've got regular

food

so let's get that in the pan okay so in this pan we're just gonna get a little bit of our last pack of flora in there just so...
we can fry off those vegetables carrots and onions straight in there I'm just gonna season that a little bit while those are frying as well a little bit of salt in there so I've got tomato Tomatoes really far from ideal actually it says this was the smallest tomato but it's weird it's almost white inside but never mind we're gonna cook this as well once the onions have started to cook down yeah I don't like tomatoes when they're kind of crunchy never mind you're right once it's cooked so we're aiming for a sort of chunky vegetable soup end result really it's got that bit of tomato and then we've got this mushroom which well not an awful lot of scope for chopping them or just back up into pieces okay and then we've got the cbiit that we foraged on the seashore earlier today now sea beats a little bit out of season so this might be a little bit on the tough side so I'm gonna chop this fairly small and I'm gonna lose their stalks so over here carrots and onions I put in the rest of that flora and we've got those just soften and gently actually gonna put in a little sachet of brown sugar just to help those onions caramelize okay so those onions are just starting to take a tiny little bit of color on the edges now so other veg is gonna go in there and this is where things will start to sort of do a little bit because of the juice that comes out of those tomatoes and so we need to be thinking about put some liquid in...
here to make this into a soup in a minute so remember the fish-paste jar that I put the water in just to wash the last remnants of flavor out of it that's gonna go into the soup along with one cup of water at this stage and we're just gonna bring that back up to a simmer so hopefully that last little bit of fish in there isn't gonna make it taste fishy as such but it hopefully will give it a little bit of body and savory flavor we're gonna have a pack of ketchup in there I'm adding this early because there is a tendency for this to be a little bit sour and vinegary and I want that to cook out now they do put artificial colors in this tin of mushy peas and so it's a it actually looks okay on camera but to my eye that's a there's a real bluey green nough stew this hopefully when it's mixed together with the warmer colors of the ketchup and those other vegetables hopefully it will balance out and it won't be a completely ugly soup but it hopefully gonna taste nice even if it doesn't look good okay that's very very very nearly cooked now so we're gonna go in with our can of mushy peas no mushy peas our dried peas that have been rehydrated and then cooked to the point that they are almost breaking down so in a sense this is like a very unsafe dal is just made with green peas instead of yellow split peas but same kind of idea as dull well it is not an appetizing color we've got a say but hopefully don't taste okay so...
let's just give that a little taste for seasoning now what tastes good it needs more pepper most things do so let's not be shy with that three little sachets of pepper we're gonna go back in there now little bit of a gamble yeah normally if you have pea soup it's got ham in it and hams got a kind of smoky flavour now I haven't got any ham but I have got smoky flavor so I'm gonna gamble here and this barbecue sauce is going in the mix and are hoping that the smoky flavour of this barbecue sauce will be reminiscent of the ham that you would normally have in pea and ham soup I don't know what this is gonna do to the color of the soup probably not improve it right nope so it's now gone kind of really real cocky color but never mind let's just taste that now that works really well right I think we're ready to serve up okay then so this soup is not gonna win any beauty contests it's a rather greenish looking pea and vegetable soup however it's all in the taste is the important thing so we got loads of bread and my intention is to fill myself up with soup and bread really let's have a taste and see if it tastes better than it looks it definitely does that barbecue sauce is genius it tastes like it's got ham in it it tastes that there's a load of smoky ham in my pian vegetable soup so yeah okay not the most appetizing thing I think if I'd had the choice I'd have put more green colored vegetables in there maybe maybe...
gone without the tomatoes altogether but we had to reuse what we have but yeah that's all right hmm that hits the spot I am adding more pepper because there isn't an upper limit for black pepper for me that's delicious and there's at least two bowls of it here there's another bowl full still in the pan yeah I'm happy with that it's a shame ahem Gani butter to go on the bread but I have used up all of my flora cooking those vegetables so it's in there anyway I guess I could probably have mayonnaise on my bread I might try that in a minute so let's see if bread with a little bit of mayonnaise on it is any kind of substitute for bread and butter I can see ought to be it's just fat after all no actually I'm going to say the bread with soup with this soup bread without the mayonnaise is better than bread with so if I've been using ingredients from my store cupboard I could have put some curry powder in here and it would have looked nicer for one thing and it would have helped as well but this is actually quite a tasty soup in its own right so you can turn the camera off now finish my soup and then we'll wrap up okay you might have to take my word for it that was a delicious bowl of soup and I've got well that much of a loaf of bread left I've got nothing to put on it I suppose I could have toast and ketchup if I'm still hungry later this evening but actually I have two two big bowls of soup and I feel really full up...
I've had nine five six slices of bread as well which are crumbled up and just mixed in with the soup in the end and yeah I feel really full up and satisfied so as far as I'm concerned this experiments been a success actually could surprised about how much I was able to buy for one

pound

in the supermarket and I think there's even more flexibility and interesting ideas that we can do with condiments and things that we can scavenge and forage for tables and trays so what have we learnt well I mean actually this is probably the first time in my life I've ever actually asked people for things that I probably shouldn't take like asking for that flora in McDonald's and asking for the little chocolate powder things in the cost Express and I normally be too embarrassed to do that but it turns out people are really nice generally so yeah I think that's been a success so we've spent one

pound

I've eaten for a day and I'm quite happy at the end of this day how this has been interesting for you thanks for watching and I hope to see you again soon