Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > December 2018 > 10 of the best festive storecupboard recipes

10 of the best festive storecupboard recipes

Celebration meals are inevitably the focus at this time of year, but let’s not forget the rest of December, when most of us still need to churn out weeknight dishes that are more exciting than beans on toast. “Waste not, want not” is a delicious. motto, and with that in mind we’ve created satisfying meals that make the best use of those festive odds and ends. Using such rich pickings does mean some of the recipes have a few more calories, but mix and match them with the lighter dishes for balance. The idea is to save you time, make shopping easier and minimise leftover waste. A Christmas hallelujah for that!


QUICK-FIX MEAL FOR ONE Use up smoked salmon & soured cream

Salmon & ginger black rice bowl



Use plain yogurt or crème fraîche instead of soured cream, if you prefer. This recipe is easily scaled up to feed more people.

• 1 medium free-range egg

• ½ x 250g pouch ready-to-heat black rice (we used Riso Scotti from Ocado)

• 3 tbsp soured cream

• 1 tsp finely grated fresh ginger

• 1 tsp toasted sesame oil

• Finely grated zest and juice ½ lime

• 75g smoked salmon, sliced

• 5cm cucumber, sliced

• ½ small bunch fresh coriander, roughly chopped

• 2 spring onions, thinly sliced, or a handful of watercress leaves

1 Bring a small pan of water to the boil. Lower in the egg and cook for exactly 6 minutes (for a runny yolk). Drain and rinse under cold running water, then peel and cut in half.

2 Heat the rice according to the pack instructions.

3 In a small bowl, mix the soured cream (see tip), ginger, sesame oil, and the lime zest and juice to make a dressing. Season to taste.

4 Transfer the rice to a serving bowl and top with the smoked salmon, cucumber, coriander and spring onions/watercress. Drizzle over the dressing to serve.

PER SERVING 611kcals, 29.8g fat (10g saturated), 31.4g protein, 52.6g carbs (4.6g sugars), 2.7g salt, 4.3g fibre

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - December 2018
If you own the issue, Login to read the full article now.
Single Issue - December 2018
Or 599 points
Annual Digital Subscription
Only $ 4.00 per issue
Or 4799 points
6 Month Digital Subscription
Only $ 4.16 per issue
Or 2499 points

View Issues

About delicious. Magazine

Make Christmas and New Year your best ever with the December issue of delicious. magazine. Festive shopping’s a breeze with our last-minute gifts, one-stop drinks advice and best-buys taste test. You’ll also find Michel Roux’s brunch, Gill Meller’s goose with black pudding, Matt Tebbutt’s soy-braised pork and a beautiful pie from Calum Franklin. Fancy a lie in on the big day? Try our all-in-one-tray lunch or make-ahead turkey dinner. With Gaz Oakley’s vegan feast, Brontë Aurell’s Scandi classics, brilliant yuletide bakes and our panto recipe special, this is the only magazine you’ll need this year. And don’t miss our extra cocktail desserts collection, plus you could win a luxury cruise for 2019. Here’s to a delicious. Christmas!