From William Rennox.
IN these times of financial troubles, with a need to tighten our belts, perhaps now is the time to publish a book of Jersey recipes.

This should incorporate the varied cultural backgrounds of the population with sections giving traditional recipes utilising the variety of ethnic identities of Jersey folk – Jersey, UK, Madeiran, Polish, French, etc – using Jersey produce in ways designed to stretch the budget and delight the palate.

I believe we can all learn from each other to provide a variety of tasty meals using the natural resources Jersey can provide, and at the same time helping to keep within our budget. At present we seem to rely so much on supermarkets for expensive pre-packed food rather than being inventive with more natural and cheaper ingredients.

I believe that Jersey, along with many other countries, managed to be inventive in the past with recipes using ingredients we now don’t think about using, like conger eel steak and soup. Perhaps some of our more mature residents could pass on their experience and tips on how they coped in the past when money was tight.

Let’s all pull together to help one another and learn from each other’s knowledge and experiences.
1 Claremont,
Bagatelle Road,
St Saviour.