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A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

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Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

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Beef advice

Beef is a lot more in demand in the United states than anyplace else in the world. If you keep a record of the steak and burger based meals cooked in the whole world, you may well be amazed to find that the Usa is responsible for upto a quarter of the beef.

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In most circumstances you will be better off shopping with a proper butcher instead of a self-service store. A quality butcher should have a better range of beef cuts than the big-name general store, the beef will be better quality, will probably have hung it in the right manner, and will usually be happy to give you advice on cooking procedures.

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Veal Oscar with Sauce Bernaise
Veal Oscar with Sauce Bernaise Category Beef Recipes 
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Ingredients And Procedures

6 Veal cutlets (1/4" thick,

Sirloin cut) Salt and black pepper Flour and butter 24 Warmed asparagus spears,

Cooked tender 3 tb Beef stock

1 Sauce bernaise

* Recipe follows * Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and

chives,salt and black pepper to taste.Boil until reduced by two thirds.

 
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