Michael Fleming explains the advantages of planning your shop

What are the advantages of writing shopping lists and meal plans?

Planning what you’ll be eating for the next week or so has several advantages. Not only does it cut down on time, as only one trip to the butcher is necessary, but it can save money and reduce food waste, too. With a shopping list in hand — or at the very least, a general idea in mind — you’re much less likely to be tempted by impulse buys. Planning ahead also makes it easier to cook once and eat twice.

What are your tips for planning a weekly trip to the butcher’s counter?

Make your plan ahead of time. Decide what you want to cook over the next week, then write down the meats and cuts you’ll need to make that happen. Maintain a degree of flexibility; you might find that your butcher has run out of chicken fillets, but that you can easily swap turkey breast into that curry recipe. This attitude also means you can take advantage of special offers by tweaking your plans slightly; most butchers will have good offers at the counter, so it might be worth your while swapping that roast chicken dinner to a stuffed pork fillet. If you’re not great at thinking on your feet, don’t forget you can always phone ahead to make sure your butcher has what you want.

How do I estimate how much meat I’ll need per person?

I would usually estimate 170-180g per person unless you’re feeding ravenous teenagers or big burly men!

Is it better to buy special offer items in bulk?

It’s not necessarily better as a rule, but depending on the situation it can be cost-effective. Ask yourself the following questions: do I have room in my freezer for the extra? Is this a meat I enjoy eating? Do I know how to cook it and, if not, am I prepared to learn? If the answer to all of these questions is “yes,” then it’s well worth taking advantage of the savings.

How long does fresh meat keep in the fridge?

A general rule of thumb is four days, or by the expiry date — whichever comes first. Meat can tend to sweat in certain plastics; if it’ll be a couple of days before you eat it, you might wish to transfer it from its original packaging, place on a plate and cover with cling film or tin foil.

Why do cured meats have a longer expiration date?

The curing process removes much of the moisture from the meat, slowing down the speed at which it goes off, and also adds salt, which is an effective preservative. This is why cured meats like bacon, pancetta, prosciutto, salami, chorizo or pastrami will last much longer than fresh meat.

What can I cook with pancetta?

Cubed pancetta is ideal for making carbonara, as its fat content helps to create the sauce. It’s also delicious pan-fried until nicely golden and crisp, then added to soups, stews or other pasta dishes, or used as a topping for pizza. If you have slices of pancetta rather than cubes, try wrapping it around chicken fillets or pork tenderloins before roasting them; it does a fantastic job of keeping lean meat nice and juicy.

This column was originally published in Easy Food magazine. For recipe inspiration, visit www.easyfood.ie.