I have this idea for a book I may never write called: “Embracing Austerity”.

It would be full of practical information on managing the transition from the current, destructive, waste-based economy where almost everyone is stressed, unhappy and disconnected from the food they eat, to the new waste-not world where everyone will work hard, feel fulfilled – and the only unhappy people will be those who used to be fabulously rich.

One important section of the book would be recipes like this:

Roasted butternut squash ravioli

Roast some butternut squash from the polytunnel (or greenhouse). If you don’t have access to gas or electricity, a clay oven or neighbourhood bread oven will do. You’ll need to cut the squash length-ways into quarters, then cut again, smear with oil, salt, pepper, fresh herbs and chilli, if desired.

Make pasta, using that machine you bought years ago and only used twice. Or borrow one from a neighbour. You’ll need eggs and flour (and a recipe.) If you don’t have a pasta machine, you could use a rolling pin – the finished ravioli will just be a bit thicker. Which means you’ll eat less of it. Which means you can feed more people. Bonus!

Mash up some butternut squash. You won’t need much. At all.

Make ravioli with the mashed up squash. It will look like this:

Re-heat some tomato sauce. This was made by roasting a tray of tomatoes sliced lengthways, with a sprinkling of garlic, herbs, salt and pepper, and drizzled with oil, in a low oven (or clay oven) until it smelt incredible. This was then mashed, eaten as soup, with the rest reduced to use for this meal (with even more left over for pizza topping next time the clay oven is really hot).

Boil the ravioli for a few minutes, on a hob (or fire).

Plate up the ravioli, top with the sauce and some ripped basil.

Cost per adult serving last week: 7 cents. (Tasted like: €12.95.)