If you have ever been to a car boot sale or local market you will know that you can make money by selling anything and everything, there is no shortage of choice when it comes to goods and even services you can buy. Which leads me onto my next easy money making suggestion, by selling vital organs (not your own) you can make a killing in your local area by providing a specialist stall at a car boot sale or even dare I say a farmers market.
Now one thing you have the bear in mind here is the law, you have to be cautious and take a measured approach otherwise you may find yourself in hot water, but don’t worry I have some guidance which should hopefully keep you on the right side of the law, you will also need some serious equipment for this money making plan, such as a sharp knife, a vehicle capable of moving a bit of weight and some bulk items and have access to large oven.
So how do we make money selling vital organs and stay on the right side of the law?
Well the first thing we need to do is source our organs, I would suggest that you try your local butcher, as you will also need some decent steak too to make up a nice batch of locally made steak and kidney pies to flog at the local market.
Then just simply follow my guide below, I have even found a nice recipe to work from.
- Research: car boots and farmers markets are the best place to sell your home baked goods such as steak & kidney pies, so take a trip to as many of your local ones as you can, look at who is there and who is selling similar goods.
- The Legal bit: It’s also important to make sure you keep on the right side of the law. Legislation says that all food businesses must register their kitchens with their local authority unless they operate on a “casual and limited” basis only.
If you’re simply selling pies once in a blue moon at a car boot sale or market then you don’t need to worry. However, if you are planning on doing this regularly, contact your local council and ask them what the rules are. If you do have to register your kitchen, it’s totally free to do so.
- Do the numbers: Whatever you decide to bake and then sell (and eat) it’s important to keep track of what you are spending, you need to consider the following and factor that in to your price:
- Your time
- Fees for stall hire
- Are you investing in your own stall
Add all of your costs up, divide by the number of cakes, and you have your cost of production, then simple add your margin, which is the amount you will make from each sale. It’s important to note what the competition is selling at too, so keep up with your research.
- Practice Bakes Perfect: Before you hit the public, practice and practice again, try different recipes, invite friends and family over and find out what they think, ask them how much they would pay, and then sell them a batch, this is also an ideal pie eating opportunity for you, eat some pie it’s good for your sole.
- Presentation of your goods: This is vital, you need to make sure that your pie stand or stall looks enticing; it’s a good idea to experiment before you leave the house, make sure the pies look like they want to be eaten, do plenty of research and practice. Make sure your pricing is clear and tidy, you and your stand is clean and inviting. Have plenty of bags and containers too, and a big bag of loose change
A recipe for success: via BBC Good Food
- 1 large onion, diced
- 2lb (907g) stewing or braising steak, cut into rough 1 inch cubes
- 3-4 kidneys (lambs or pigs), diced without cores (ask your butcher to do this if possible)
- 3 beef stock cubes
- 6-8 tsp beef gravy granules
- 500g packet readymade pastry (we like Jus-Roll)
- a little milk or water
- Preheat oven to 190c/fan 170c/gas 5. Put onion, steak and kidneys into a large casserole dish. Pour over boiling water until meat is completely covered (this will seal the meat). Crumble the stock cubes into the dish and stir well. Place in the pre-heated oven for 2 hours.
- 20 minutes before the end of the two hours, remove the dish from the oven and sprinkle the gravy granules into the mixture, until the mixture is thickened to your liking. Stir, then return to oven for the final 20 minutes.
- While the meat is finishing, cut the block of pastry in half. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Using a 9-inch pie dish, line the bottom with the pastry, making sure there are no gaps between the tin and pastry, and the pastry is pressed firmly against the sides of the tin. Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess.
- Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Trim off the excess pastry, using a sharp knife or kitchen scissors. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie- as well as being decorative, this will help seal it.
- Place the pie in the still-hot oven for 20 minutes, or until golden brown. If you like, you can strain any remaining gravy and serve it with the pie.