Every week Money interviews chefs from around the UK, hearing about their cheap food hacks and more. Today we chat to Nima Safaei, chef-owner at Soho’s 40 Dean Street.
I have a great cheap recipe for aglio e olio… This dish is simple proof that you don’t need expensive ingredients to make something absolutely delicious.
It’s the ultimate late-night, low-budget, full-of-flavour dish that comes together in minutes with a handful of cupboard staples.
Simple, satisfying, and always hits the spot – I’ve cooked it many a time after closing!
Ingredients
Method
For a great cheap meal I go to… Tongue & Brisket on Wardour Street. Proper, no-nonsense salt beef sandwiches that are packed with flavour but don’t break the bank. The salt beef on rye with mustard and pickles is just decadence personified – juicy, rich, and the perfect balance of sharpness from the pickles and heat from the mustard. Plus, it’s quick, filling, and always hits the spot!
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The best city in the world to eat is… Italy of course for country – but it’s impossible to pick just one city. Rome has the most divine carbonara, Naples for the best slice of pizza, Bologna for a hearty ragu, Sicily for seafood. Every region has its own specialities, and do them to perfection. The ingredients are always top quality, and even the simplest meals feel special.
Never skimp on olive oil… A good extra virgin olive oil transforms the simplest ingredients. Drizzle it over tomatoes, dunk bread in it or finish a dish with it – you’ll taste the difference instantly.
My favourite chain? I really love Honest Burger – it’s my guilty pleasure! There’s a site close to our restaurants, so whenever I’m craving a juicy burger I simply have to go there. Their patties are juicy, the rosemary salted chips are simply legendary and the flavours are consistent!
I’ve cut costs by… streamlining our wine list due to increased alcohol duty, as well as keeping an eye on costs per item. We also adjust staff rotas based on bookings to avoid overstaffing and control expenses.
Go for chicken thighs over chicken breast… They have more flavour, juicier and way cheaper! Simply roast them with salt, pepper and a few cloves of garlic – they’ll beat any fillet.
If you have stale bread, turn it into pangrattato… It’s the best crunchy topping for pasta. Blitz it, fry it with garlic and olive oil, and use it like parmesan. Zero waste, huge flavour.
