CHEF and restaurateur Alain Job explains how he uses less expensive meats and cuts of meat and then uses as much of his food as he can – and how it actually enhances the culinary experience.

Mutton, goat – meat like this is typically not expensive. In fact, some butchers I know sometimes give me cuts for free. The butchers say nobody uses them anymore.

If I want to make a dish more appealing, I could maybe buy a very small amount of boneless meat and use it with the boney meat.

Use yesterday's vegetables and bang them in the pan – people will say it is amazing.

The flavours in some of the new meals are completely and totally enhanced.

When I cook a very big fish on the grill, people eat the fish and leave all the bones.

I can use those bones to make a stock. And by making a natural stock from a fish I am always going to enhance any seafood dish I'm cooking, even if it's a seafood curry.

Natural stocks from leftovers add something to new dishes.

Lots of people cook fish fillet. You need a lot of stock to enhance the flavours. If you make your own stock, it is so much better.

If you haven't had fish recently, you can buy fish bones cheaply. I often get them from the fishmongers in Victoria Centre Market. You can buy them for £2 or less.

Pieces of fish with bones in are also cheaper than de-boned. You can get it for a few pounds less, save the bones and make stock.

If you want to get a fish fillet at any of the supermarkets, you cannot get it for less than £6.50.

You can get fish with bones in from the fishmonger for less than £5.