Home made butter, soda bread and soup.
I've been making my own butter on and off for the last year or so, or at least whenever I find double cream reduced in price at the supermarket. Butter has increased to an astronomical price over the last 18 months and making your own is not only easy and a lot cheaper but it also tastes so much nicer than the top brands in the shops, especially if preserved with Maldon sea salt flakes. Unsalted butter needs to be used relatively quickly as it doesn't have the preservative to enable it to be kept, but its great if planning to do any baking.
The leftover butter milk has sometimes gone into scones, but most recently into a fresh loaf of soda bread. So within an hour I can have a whole pat of butter (about 250g) for about a third of the price of a packet in the shops and a fresh loaf.
And what better to go with it but a nice warming bowl of soup. Yesterday it was celery and potato.