Published: March 23, 2019
Have a rummage in the store-cupboard and rustle up a north-African soup, an adaptable pasta or a grown-up take on popcorn
Store-cupboard cooking is a subject that will cause lots of eyes to roll and even more eyebrows to rise. My assumptions about people’s pantries have put me under so much fire in the past that I know a consensus is impossible. Still, the sense of accomplishment when you make a store-cupboard meal, with just a few fresh ingredients added for good measure, is immense. So please use today’s recipes less as instructions and more as a call for action: to raid the larder, spice shelf and the bottom of the fridge for a good spring clear-out.
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