T H E I N G R E D I E N T S
YOU HAVE AT HOME
It’s never been more important to know how to use the contents of your
storecupboard, fridge and freezer wisely – helped by the stars of the spice
cupboard. Deputy food editor Sophie Austen-Smith explains what ingredients to
have to hand and how to magic them into great-tasting meals, snacks and puddingsHow to make the most of
LOOSE ENDS SPECIAL
ESSENTIALS FROM THE FRIDGE
Do an audit once a week, make a list (it makes all the difference), then spend
half an hour working out how to use the contents well.
Put 4 frozen bananas in the
bowl of a food processor
with 3 tbsp peanut butter,
a splash of cream and
1-2 tbsp maple syrup, honey
or golden syrup. Whizz until smooth,
then scoop into bowls and serve
crumbled with chocolate biscuits.1-2 tbsp curry paste,
using your hands to make
a rough dough. Tip onto a
work surface, then knead
for 5 minutes until smooth
Divide the dough in half
and roll into 2 circles abou
0.5cm thick. Brush each
side with a little oil andad
to a hot frying or griddle
pan. Cook for 2-3 minutes
until lightly puffed and golden.- Search ‘curry paste’ at deliciousmagazine.
co.uk for more ideas
CREAM
LUXURY SCRAMBLED EGGS
Whisk 2 eggs with a splash of cream, pinch
of salt and some chopped chives or parsley.
Melt a knob of butter in a small pan and
cook to your desired consistency. Serve on
toast, topped with a pinch of paprika.- Search ‘cream’ at deliciousmagazine.co.uk
for more ideas.
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on eachsidedd
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Cheat’s
banana
pudCHEESE
ODDS AND ENDS TOASTIE
Grate or crumble 100g mixed cheese over
2 slices of bread. Spread 2 more slices of
bread with chutney or a not-too-sweet
marmalade, lay on top of the cheese
(chutney-side down), then spread the top
with butter. Melt a knob of butter in a large
frying pan, then add the sandwiches
unbuttered-side down. Fry for 2-3 minutes
until golden and crisp and the cheese is
beginning to melt. Flip and continue
cooking until golden and oozy. Serve with
extra chutney or marmalade.
GO-WITH-ANYTHING CHEESY TOPPER
Grate 100g hard cheese into a bowl, then
mix with 100g breadcrumbs, a drizzle of
oil and a good grinding of pepper. Sprinkle
over pasta bakes, chicken fillets or pies
for the final 15 minutes of cooking for
a crisp cheesy crunch.
- Search ‘cheese’ at
deliciousmagazine.
co.uk for more ideas
KETCHUP
SPEEDY SWEET
AND SOUR
Mix 3 tbsp ketchup
with 3 tbsp sweet chilli
sauce, 1 tbsp soysauce and 1 tbsp rice vinegar or white wine
vinegar with a splash of water. Heat a
splash of oil in a wok until hot, then stir-fry
500g raw prawns, sliced chicken or pork
with 1 sliced onion and 1 diced pepper until
almost cooked through. Add the sauce,
stirring, until everything is covered and
cooked through. Serve with steamed rice.
RETRO FISH SUPPER
Mix 5 tbsp mayonnaise with 2 tbsp ketchup,
1½ tsp Worcestershire sauce, 1½ tsp
Tabasco sauce, a squeeze of lemon juice
and some salt and pepper. Serve on the side
with fried fish, chips and frozen peas.- Search ‘ ketchup’ at deliciousmagazine.
co.uk for more ideas
CURRY PASTE
GRILLED TIKKA
Coat 2 fish fillets, 200g paneer cubes or
3 chopped mixed peppers with 2 tbsp curry
paste and the juice of 1 lemon. Spread
over a foil-lined baking tray, then put
under a medium-hot grill for 8-10
minutes, turning frequently, until
cooked through and charring at the
edges. Serve in wraps with chopped
tomato, cucumber and minted yogurt.
SPICED FRYING-PAN FLATBREADS
Mix 280g self-raising flour with ½ tsp
baking powder, 230g natural yogurt and