Ever have one of those skint weeks which forces you to flex your creative muscles to use all the bits and pieces in your pantry? I have! And surprisingly rather than lamenting about the lack of truffle oil and goats cheese I can buy, I’m actually using this time in my life as an opportunity to try out some new things!

The other great thing that comes from being broke is that you don’t waste any food! I don’t know about you, but I always get this pang of guilt when I empty out my veggie crisper and all that remains is limp and flaccid vegetables (that’s right flaccid!) I can always hear the words of my mum as a kid singing in my ears when I throw out food “think about those children in Africa.” Terrible! I actually read this article this week about how France is making an effort to eliminate their supermarkets food wastage by actually banning it. Excellent initiative and worth a read. http://www.abc.net.au/radionational/programs/lifematters/france-says-non-to-supermarket-waste/6503052 So all this week I have been on a rescue mission to re-invigorate my depleting pantry and fridge – tonight’s effort – chilli dogs! I’ve noticed at the moment a real craze with American style foods. From Misty’s Diner in Prahan to the more upmarket Trunk Town in Melbourne CBD and the lip smacking Le Bon Ton in Abbotsford – there’s certainly a lot of love going around for southern style snacks! So here is a quick an easy way to jazz up some otherwise boring hot dogs on a budget! WE WANT CHILLI WILLY INGREDIENTS (serves 4)

• 4 Sausages (I used super cheap Coles Quick Buy)
• 1 Chorizo Sausage finely diced
• 1 Red Onion finely sliced
• 1 Red Chilli
• 1 Clove of Garlic
• 2 Tsps Brown Sugar
• 1 Apple finely diced (any red apple is fine)
• 1 Tbs Apple Cider Vinegar
• 1 Bottle of Apple Cider (and then one for you too)
• 2 Tbs of Picked Jalapenos
• American Style Mustard (preferably in squeezy bottle)
• 4 Crunchy Bread Rolls

METHOD 1. First off you want to make your relish, which is done by frying off your chorizo sausage. You don’t need any oil when you do this as the fat in the sausage will render down and lubricate the pan. 2. Once they start to brown and have released some of their fats, add your onions and sweat them off in the residual juices. Once they start to turn translucent, add your chilli and garlic. Add your sugar and apples and stir until caramelized. 2. Once they start to caramelize add in your vinegar and cider to de-glaze the pan. Don’t worry if there are a few burnt bits – these give extra flavour! Once everything is in you want to reduce this until it thickens to a relish consistency. Taste and season accordingly. 3. Once your relish is done you’ll want to cook your sausages – I do mine in the oven to save a few calories – but you’re welcome to fry also. These should take around 10 – 15 mins. A good way to tell if a sausage is cooked is to check their resistance – they should be firm and springy. 4. All that’s left to do is assemble! Cut your rolls horizontally (making sure not to cut them all the way through). Place your onion relish in your bun, followed by some jalapenos, your sausage and then top with your mustard. Delicious and easy! There are a few food products out there that actually benefit abandonment and neglect (hooray for me!) The one I’m thinking of is the humble banana. You know when banana’s turn black, mushy and all round manky? While the thought of eating one raw may make you dry retch – that’s when they’re perfect for making desserts!

My hubby is currently finishing up his final few weeks of study, so to lift his spirits I whipped up a batch of homemade banana and walnut pancakes for him to feed his brain. It’s really nice that even when skint you can still do nice things for your partner – I reckon it’s sometimes  the little things that mean the most. Here is my simple and deliciouso recipe (named after the fabulous Jack Johnson song Banana Pancakes). JJ’s PANCAKE STACK (Serves 4) Pancakes

• 1 ½ Cups Self Raising Four
• ¼ Tsp Cinnamon
• ¼ Tsp Nutmeg
• 2 Tbs Brown Sugar
• Pinch of salt
• 1 ¾ Cups Milk
• 2 Banana’s (mushed)
• 2 Eggs (whipped into a frenzy)
• 1 Tbs Butter (melted)
• ¼ cup Chopped Walnuts (to serve)
• Ice Cream (to serve)
• Cinnamon Sugar for Dusting
• Butter for frying

Maple Caramel Sauce

• 60g Butter
• ¼ Cup Maple Syrup
• 2 Tbs Brown Sugar

METHOD

1. To make your batter sift into a bowl your flour, cinnamon, nutmeg, brown sugar and salt. Mix to combine.
2. Once combined make a well in the centre and add in your wet ingredients milk, banana’s, eggs and butter and whisk until smooth and relatively lump free.
3. Allow to rest for approx. 20 minutes
4. Heat up your frypan and grease with butter. A really good tip I learned is to put some butter on a fork so that it’s easy to grease the pan after each pancake is cooked – see look here…
5. Cook your pancakes until little air bubbles appear on the surface – then flip. Keep warm under a tea towel while you make the rest of your batch.
6. To make the sauce, simply add the butter, maple syrup and brown sugar to a saucepan, allow to boil then reduce head to low to simmer and thicken the sauce.
7. To serve simple put pancake stack on a plate, top with syrup, walnuts, ice-cream and dust with cinnamon sugar.

Bon Appetite!