Struggling to get your usual favourite foods, self-isolating, or looking to save money on food shopping due to reduced working hours, redundancies or just a shift in priorities? You’d be surprised at the amount of mouth-watering dishes you can create using the contents of your cupboard. If you’ve yet to read it, flick back to last week’s blog to see just how versatile the ingredients you may already have can be!
For a little further inspiration, today we present five store cupboard recipes that will give your family much-needed sustenance without leaving you out of pocket!
It’s soup season! Nothing like coming in from the cold and enjoying a warming soup with some crusty bread, especially when it’s lightly spiced with cumin and ground coriander like this one, yum!
1. Preheat the oven to 180ºC as you peel and cut the sweet potatoes into 2cm chunks.
2. Peel and cut the onions into 2cm wedges.
3. Add the vegetables to a roasting tray evenly, drizzle with oil and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Give everything a good shake to ensure it’s all well-coated.
4. Pop in the oven for up to 45 minutes when cooked and golden.
5. Finely slice the garlic and chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
6. Place a large saucepan over a low heat and pour in a glug of oil. Lightly fry the garlic, chilli and coriander stalks for 1 minute before adding the red lentils to the pan.
7. Stir to coat, then pour in the hot stock and coconut milk.
8. Turn up the heat, gently bring it to the boil, then let it come to a simmer.
9. Cook the lentils for 20 minutes, or until they are completely broken down.
10. When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender or in a food processor until it’s creamy but not too slack.
11. Squeeze in some lemon juice to taste and serve the soup piping, topped with the remaining coriander leaves and toasted coconut shavings. We like it best with some crusty tiger bread!
1. Pre-heat the oven to 180ºC and line a square, shallow ovenproof dish with baking paper.
2. Drain the stem ginger and cut into very small pieces and pop into a large pan.
3. Add the butter, sugar, syrup, cinnamon and ground ginger.
4. Heat gently, stirring with a wooden spoon until the butter has melted and the sugar is just starting to dissolve. It’ll smell divine!
5. Remove from the heat and stir in the oats. Put in the tin and press lightly with the back of a spoon.
6. Bake for 25-30 minutes. Mark into 25 squares while still warm, then leave in the tin until cold before cutting up.
1. Pre-heat the oven to 190ºC and grease an ovenproof dish and a sheet of foil large enough to cover it. Separate the sausages and pop them in a roasting tin.
2. Cook the sausages in the oven for 25 minutes, then cut into chunky pieces and set aside.
3. Cook the rigatoni pasta to the packet instructions but cease cooking for 2 minutes less than instructed and then drain.
4. Dice the onion and cook in a glug of oil in a large pan until soft. Add the tomatoes, ketchup, brown sauce, Worcestershire sauce, mustard and 75ml of water.
5. Heat the ingredients until simmering and then cover and simmer for 5 minutes.
6. Remove the mixture from the heat and add the cannellini beans, spinach, sausages and pasta.
7. Put in the dish, cover with foil and bake in the oven for 10 minutes.
8. Remove the foil. Crush the crisps and mix with the breadcrumbs. Sprinkle over the pasta bake and cook for another 10 minutes.
1. Boil the potatoes for about 15 minutes until tender.
2. As the potatoes cook, make the dressing by whisking the oil, lemon juice, chilli powder and garlic in a large bowl big enough to take all the salad. Drain the cannellini beans and chop the onion.
3. Add them to the bowl along with the parsley.
4. Drain the potatoes. When cool, cut them in half lengthways.
5. Gently stir the potatoes into the salad and flake in the tuna.
6. Pile on to a bed of salad leaves, drizzled with a little extra olive oil and perhaps some cracked black pepper if you enjoy it.
Chickpeas are high in protein, fibre and over ten other micronutrients, so whilst houmous feels indulgent, it’s a really nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. Mm!
1. Drain and tip the chickpeas into a food processor.
2. Peel and add the garlic.
3. Add the tahini, a good squeeze of lemon juice and the oil.
4. Season with a pinch of sea salt, then pop the lid on and blitz.
5. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
6. Taste it, and then add more lemon juice or a splash of water to loosen if it’s a little thick.
7. Transfer to a serving bowl and serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads. Fabulous!
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