Delicious UK - (07)July 2020

78 deliciousmagazine.co.uk

STORECUPBOARD

INGREDIENTS

The wise cook ’s guide to

LOOSE ENDS SPECIAL

Overthepastfewweekswe’veallbecomemoreawarethaneverofthe

importanceofmakingthemostofeverythinginthelarder.Needquick-

ideainspiration?DeputyfoodeditorSophieAusten-Smithhasa host

of simple suggestions – try, tweak and make this a time to experiment

THEFRIDGE

USEUPODDSANDENDS

Sometimesthelastscrapingsin

a jarorbottleareallyouneedto

createa fast-track lunch or supper

K ETCHUP

SPEEDYSWEETANDSOUR

Mix3 tbspketchupwith3 tbspsweet

chillisauce,1 tbspsoysauce,1 tbsprice

orwhitewinevinegaranda splashof

water.Heata wokwitha splashofoil

untilhot,thenstir-fry500grawprawns,

slicedchickenorpork,1 slicedonionand

1 dicedpepperuntilalmostcooked.Pour

inthesauce,stirringallthetime,until

everythingis coatedandcooked through.

Serve with steamed rice.

RETROFISHWRAPS

Mix5 tbspmayonnaise,2 tbspketchup,

1½tspTabasco,1½tspWorcestershire

sauce,a squeezeoflemonjuiceand

someseasoning.Spreadinwrapswith

breadedfishorscampiandcrisplettuce.

• Search‘ ketchup’atdeliciousmagazine.
  co.ukformoreideas

MUSTARD(ANYKIND)

PEPPED-UPPOTATOSALAD

Whisk1 tbspred/whitewinevinegarwith

1 tspmustard,4 tbspolive/rapeseedoil

anda pinchofsugar.Tosswith500g

warm new potatoes, a handful of

choppedcornichonsanda smallhandful

ofchoppedchives.Seasonto taste and

servewithmeatorfish.

Search‘mustard’atdeliciousmagazine.

co.ukformore ideas

PESTO

2-MINUTEPESTOCRUST

Mix2 tbsppestowith1 tbspoliveoil,the

zestof½lemonanda handfuloffresh

breadcrumbs.Spreadoverfish/chicken

fillets,bakeuntilcookedthroughand

golden, then squeeze over lemon juice.

ONE-PANPESTOPASTA

Put350gdriedpastaina largepanwith

1.2litresstockand2 tbspoliveoil.Bring

totheboil,thensimmerfor 10 minutes.

Stirin200gspinachand4 tbsppesto(or

pestoanda littlecrèmefraîche/Boursin/

tomatopurée)untilthespinachhas

wiltedandeverythingishotthrough.

Servetoppedwithgratedcheese.

• Search‘pesto’atdeliciousmagazine.
  co.uk for more ideas

FROZENWHITE

FISHFILLETS

BUDGETBOUILLABAISSE

Heat3 tbspoliveoilina largepanand

gentlycook1 choppedonion,1 chopped

pepper,3 crushedgarlicclovesand 1

tspsmokedpaprikauntilsoft.Adda

400gtinoftomatoesand750mlveg

stock,thenbringtoa simmer.Add600g

defrostedwhitefishfillets(cutinto3cm

chunks)andsimmerfor4-5minutes

untilcooked.Servewithchopped

parsley, crusty bread and garlic mayo.

THAICOCONUTFISHCURRY

Heata splashofoilina fryingpanwith

2 tbspThaired,greenoryellowcurry

pasteandcookuntilsizzling.Pourover

400mllightcoconutmilkand200ml

stockofyourchoice,thenbring

toa simmer.Add1 tbspfishsauce,

300gshreddedAsiangreensand

350gdefrostedwhitefishfilletscut

into3cmchunks,thenbringbackto

a simmer.Cookfor4-5minutesuntil

cookedthrough,thensqueezeover

limejuiceandsprinklewithchilliflakes

(orslicedfreshchilli)toserve.

• Search‘ fishfillets’atdelicious
  magazine.co.uk for more ideas

THEFREEZER

CHOOSEYOURHEROES

Clever,versatileingredients –

and how to use them