This recipe is from my old Ivy cookbook that my dad gave me years ago. It is unbelievably delicious, with a sweet and sour chilli sauce and really easy to make. (I also had it recently at the Arlington as a shared starter)
bang bang chicken
store cupboard recipes
spaghetti c’anciova
This recipe is so simple it belies its deliciousness. Everything in it is store cupboard and I’ve been making it for years because my friends think it’s the best spaghetti they have ever had, including in Italy, which is high praise indeed. It’s my dinner party staple but equally works as a quick supper for two.
Continue readingpea and cashew curry
I made this delicious coconutty Sri Lankan curry for two of my friends that had been blown away by it on their holiday there and it sounded so good I had to make it. It’s mostly store cupboard,which I love, and packed with lots of delicious flavours like ground fennel, garam masala and cumin. I serve it with my Dal recipe, chapatis which I buy frozen from the Indian frozen food section in the supermarket or my local Indian shop. I also sprinkled it with curry leaves fried till they were crispy, my ginger fries and chopped fresh coriander leaves on top to serve.
Continue readingpan fried mackerel with beetroot puree with wasabi and peas
This one pan recipe for fried mackerel is one of my go-tos if I want a healthy omega 3 packed supper that is not too carbohydratey. The beetroot purée with wasabi cuts through the oiliness of the fish and the peas add lots of fibre and vits. I make it all store cupboard, frozen peas and frozen mackerel with vacuum packed beets. You can add carbs like roasted sourdough if you prefer it.
Continue readingking prawn chop suey
I love a retro classic and Chop Suey is actually an American/Chinese dish where the ingredients are all stir fried together and it’s served with rice or noodles on the side. It’s packed with veg, super healthy and has the delicious Asian flavours that I adore. You can use this recipe loosely as a guide and add other veg you might want to use up in the fridge.
Continue readingcioppino (Italian seafood stew with fennel)
This recipe for Cioppino actually originates from Italian emigrants in San Francisco in the late 1800s. They would put in whatever the catch of the day was, so feel free to put in what ever seafood you can get or prefer. It’s packed with the flavours of chilli, fennel, bay, orange zest and wine. There are lots of versions of it and I took the best bits of all the recipes I found. It’s traditionally served with toasted sourdough or a crusty baguette, but I think it’s delicious with a side order of fries and a salad too.
Continue readingking prawn chow mein
I made this chow mein low carb and I reckon you really can’t tell at all. I use zero noodles that are available in most supermarkets, Asian stores or online (You can also use standard noodles too if you prefer) it’s really delicious and healthy and packed with flavour. So If you fancy a store cupboard takeout chow mein, I make this recipe with easily available defrosted frozen giant prawns from the supermarket.
Continue readingpasta allo scarpariello
This delicious pasta recipe is like a creamy, spicy, cheesy version of a classic sugo recipe.It’s a great meat free dinner or dinner party dish, with a salad. You can make it with any pasta you fancy but it works particularly well with a big ass chunky pasta. I made it with papadelle, but also look forward to making it with manicotti, calamarata or any large pasta.
Continue readingSpanish anchovy, egg and crouton salad
This flavour packed recipe is adapted from Rick Steins book called Spain. It’s a kind of Spanish version of Caesar salad and I’ve changed it slightly suit my tastes. I’ve replaced the little gem lettuces with radicchio and added my favourite salad veg, but it’s up to you which lettuce you prefer and the anchovies have gone in the dressing instead of laying them on top of the salad as I love them in the dressing. It’s my favourite with grilled fish like a big Dover sole.
Continue readingpasta con le fava fresche (pasta with broad beans)
Don’t be fooled by the simplicity of the ingredients in this Italian recipe, its blinking tasty and tastes deliciously fresh and summery, although, I would eat it all year round as it’s all store cupboard. The texture of the broad beans works so well with the spaghetti and all it’s plant based if you don’t add parmesan or pecorino.
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