I am not going to pretend I serve organic everything on hand-thrown ceramics. What I serve is: what I can afford, what they will actually eat, and what I can make without losing my mind after a full day of work.
The Vitality Kitchen started as a survival mechanism. Three children. One houseboat galley kitchen. Budget of someone who chose lifestyle over salary.
Here's what I actually do: batch cook on Sundays. One big pan of something. Freeze half. The other half becomes three dinners with different sides. Total cost: usually under fifteen pounds for the lot.
The shame around budget cooking is real. I felt it for years. Now I think — if I can feed three humans well on this budget and still have mental energy left for my work, that's not failure. That's a life skill.
I'll share the actual recipes. No performance. Just what we eat.