Some people – and I confess to being one of them – always have a cupboard full of basic stocks so they don’t have to go to the shops with a plan for every meal. Others prefer to shop only when they need something. For these recipes, a few store-cupboard items will prove particularly useful as they will make it possible for you to rustle up a simple but tasty mug-meal at a moment’s notice.
With everyday meals and snacks like these that use such small quantities, you don’t want to have to go out shopping every time you need a bite to eat – for a start, it makes a nonsense of the whole idea of ‘quick and easy’. And you can’t afford to use little bits of all kinds of ingredients and waste the rest. So a little advance planning is pretty much essential so that you can take full advantage of the recipes. Here are a few ideas for useful ingredients to keep in your cupboard.
• Buy some frozen free-flow vegetables You can take out a spoonful as and when you need them and use them straight from frozen. Diced onions, sweetcorn and peas are particularly handy.
• Try free-flow frozen minced meat or meatballs Frozen mince – beef, lamb, pork or turkey – that can be used straight from the freezer are as useful as frozen vegetables, as well as those little meatballs in the egg-box-style packs. If you do buy a pack of ordinary fresh mince, parcel it up in small quantities before freezing.
• Choose goujons Chicken or turkey goujons come ready-made in convenient, small portions.
• A seafood diet Prawns and other seafood are just made for quick and easy cooking in small quantities and store well in the freezer.
• Take the easy way out Jars of ready-chopped garlic and chilli are great when you are using small quantities and you can also buy more unusual items like lemongrass.
• Go for jellied stock pots These are easy to store – in the fridge for a couple of days once opened – and you can just add a small spoonful here and there for extra flavour.
• Handy packets and cans Canned tomatoes, tuna, chickpeas, sweetcorn and other vegetables are all useful, plus a packet of couscous and some noodles, and perhaps some instant mash.
• Sprinkle with some dried fruit A few sultanas, perhaps some figs or apricots, can brighten up lots of dishes – sweet or savoury. Keep only one or two of these things at a time in stock so they don’t go out of date before you can use them.
• Spice it up Keep some black peppercorns in a grinder and a little sea salt, if you use it, although keep it to a minimum as it can overpower small portions. Something spicy – such as chilli or cayenne – will liven up all kinds of dishes. Mixed spice is a good all-purpose spice for cakes and bakes, although you may prefer cinnamon or nutmeg.
• What about your windowsill? Ideally, have a pot or two of herbs growing fresh on your windowsill.
• Cake basics Flour, baking powder, sugar, butter and eggs are your basic cake ingredients.
It sounds obvious, but don’t buy things you know you’ll never need – however useful someone else finds them. And if you only use something in very small quantities or very occasionally, don’t be tempted to buy the larger size, even though it may be cheaper. You’ll only find cans, jars or packets with embarrassing ‘use by’ dates next time you clear out the pantry.
And don’t forget to keep a few salad items in the chiller drawer of your fridge and some fresh fruit to make sure you keep a healthy balance in your diet.