ESSENTIALS FROM THE FRIDGE
Do an audit once a week, make a list (it makes all the difference), then spend half an hour working out how to use the contents well.
CHEESE
ODDS AND ENDS TOASTIE
Grate or crumble 100g mixed cheese over 2 slices of bread. Spread 2 more slices of bread with chutney or a not-too-sweet marmalade, lay on top of the cheese (chutney-side down), then spread the top with butter. Melt a knob of butter in a large frying pan, then add the sandwiches unbuttered-side down. Fry for 2-3 minutes until golden and crisp and the cheese is beginning to melt. Flip and continue cooking until golden and oozy. Serve with extra chutney or marmalade.
GO-WITH-ANYTHING CHEESY TOPPER
Grate 100g hard cheese into a bowl, then mix with 100g breadcrumbs, a drizzle of oil and a good grinding of pepper. Sprinkle over pasta bakes, chicken fillets or pies for the final 15 minutes of cooking for a crisp cheesy crunch.
• Search ‘cheese’ at deliciousmagazine.co.uk for more ideas
KETCHUP
SPEEDY SWEET AND SOUR
Mix 3 tbsp ketchup with 3 tbsp sweet chilli sauce, 1 tbsp soy sauce and 1 tbsp rice vinegar or white wine vinegar with a splash of water. Heat a splash of oil in a wok until hot, then stir-fry 500g raw prawns, sliced chicken or pork with 1 sliced onion and 1 diced pepper until almost cooked through. Add the sauce, stirring, until everything is covered and cooked through. Serve with steamed rice.
RETRO FISH SUPPER
Mix 5 tbsp mayonnaise with 2 tbsp ketchup, 1½ tsp Worcestershire sauce, 1½ tsp Tabasco sauce, a squeeze of lemon juice and some salt and pepper. Serve on the side with fried fish, chips and frozen peas.
• Search ‘ketchup’ at deliciousmagazine.co.uk for more ideas
CURRY PASTE
GRILLED TIKKA
Coat 2 fish fillets, 200g paneer cubes or 3 chopped mixed peppers with 2 tbsp curry paste and the juice of 1 lemon. Spread over a foil-lined baking tray, then put under a medium-hot grill for 8-10 minutes, turning frequently, until cooked through and charring at the edges. Serve in wraps with chopped tomato, cucumber and minted yogurt.
SPICED FRYING-PAN FLATBREADS
Mix 280g self-raising flour with ½ tsp baking powder, 230g natural yogurt and 1-2 tbsp curry paste, using your hands to make a rough dough. Tip onto a work surface, then knead for 5 minutes until smooth. Divide the dough in half and roll into 2 circles about 0.5cm thick. Brush each side with a little oil and add to a hot frying or griddle pan. Cook for 2-3 minutes on each side until lightly puffed and golden.