The Essential Guide To... The Essential Guide To…Store Cupboard

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

United Kingdom
Eye to Eye Media
Back issues only
10 期号


what’s in your storecupboard?

CUPBOARD CLASSICS • Rice and grains Not just great accompaniments in dishes where something else is the star, these can be the basis of so many delicious recipes, from pilafs and biryanis to risottos and salads. • Pulses A source of low-fat protein and iron, lentils and beans are a great alternative to fish and meat. The bean family alone includes butter, cannellini, kidney, pinto and borlotti, which are versatile in everything from traditional chilli (with or without meat) to stews, casseroles, soups and salads. • Pasta and noodles Dry pasta is quick, versatile and a speedy supper saviour, but spaghetti can also be snapped into small shards for soup, and deep-fried farfalle (pasta bows) makes fun crispy chips. And noodles can turn cooked meat and need-to-use veg into an instant,…

10 storecupboard saviours

READY-MADE NAANS Naan pizzas Flatbreads and naans work in so many ways, with dips or in wraps, plus most can be frozen so you need never run out Serves 6 Prep time 5 mins Cooking time 10 mins • 6 garlic and coriander mini naans• 3 handfuls sliced kale, washed, tough stalks removed• ½ head cauliflower, sliced very finely, thick stalks removed• 1 red onion, thinly sliced• 226g full-fat paneer, sliced• 2 tbsp olive oil, plus extra for greasing• 2 tsp chilli flakes• 2 tbsp spiced mango chutney• Green salad to serve (optional) 1 Heat the oven to 220°C/fan 200°C/gas 7. Lay the naans on 2 greased baking sheets. Put the kale, sliced cauliflower, red onion and paneer in a bowl and toss with the oil, some salt and freshly ground black pepper. Divide among…

got a few eggs?

Mushroom rarebit with a fried egg V The traditional Welsh sandwich becomes a substantial meal served here with sautéed mushrooms and a fried egg Makes 2 Prep time 10 mins Cooking time 20 mins • Knob of butter for frying• 300g mixed mushrooms, roughly chopped or sliced• 1 tbsp chopped fresh tarragon• 4 white crusty bread slices• 1 tbsp vegetable oil for frying• 2 large free-range eggsFor the rarebit sauce• 80g extra-mature Cheddar, grated• 25g mozzarella, grated• 2 tbsp cornflour• 80ml stout• 1 tbsp English mustard• A few dashes Henderson’s Relish (or vegetarian Worcestershire sauce, such as Biona)• 2 large free-range egg yolks 1 Heat the grill to medium. For the rarebit sauce, put the cheeses, cornflour, stout and mustard in a small pan, then whisk over a medium heat until the cheese has…

take a tin of… chickpeas

Houmous & herbs on toast Vg Make your own houmous in a matter of minutes and use it to top toasted sourdough Serves 4 Prep time 15 mins • 400g tin chickpeas, drained and rinsed• 50g tahini paste• Juice of 1½ lemons• 1 garlic clove• 50ml olive oil, plus 1 tsp• 50ml cold water• 1 tsp sumac• 1 tsp pomegranate molasses• ½ large pack each of fresh parsley, mint and dill• 75g sliced radishes• 100g deseeded, diced cucumber• 4 sourdough slices, toasted 1 Whizz the chickpeas, tahini paste, the juice of 1 lemon, the garlic and 50ml olive oil in a food processor until smooth. Add 50ml cold water and whizz again. Season with salt. 2 Whisk 1 tsp olive oil, the sumac, pomegranate molasses and the remaining lemon juice, then toss with the parsley,…

take a tin of… tuna

Quinoa, tenderstem broccoli, avocado & tuna salad GF DF If you’re looking for a healthy, tasty and super speedy meal, this is it. Ready in just 15 mins and full of protein, this vibrant salad makes a great lunch or light supper Serves 2 Prep time 5 mins Cooking time 10 mins • 2 medium free-range eggs• 150g tenderstem broccoli• 2 tbsp mixed seeds• Olive oil• 1 tsp honey• 1 tbsp tamari sauce• 250g pack of ready-cooked red and white quinoa• 158g tin tuna, drained and flaked• 1 small avocado, sliced• 2 tbsp extra-virgin olive oil• 2 tsp Dijon mustard• 2 tsp white wine vinegar 1 Boil the eggs in a saucepan for 5-6 mins for soft boiled. Drain and run under cold water to stop them cooking more. Peel, leaving whole. 2 Meanwhile, cook…

take a tin of… sweetcorn

Crab & sweetcorn hash with watercress DF The perfect throw-it-all-in-a-pan midweek recipe using crab Serves 4 Prep time 10 mins Cooking time 25 mins • 800g floury potatoes, chopped into small chunks• Few glugs of olive oil• 2 red onions, sliced• 2 tsp hot smoked paprika• 2 x 185g tins sweetcorn, drained and rinsed• 100g watercress• 2 large handfuls mixed fresh herbs such as chives, basil and parsley• 200g mixed crabmeat• Lemon wedges to serve 1 Boil the potatoes in a saucepan of water for 5-6 mins until just cooked, drain and set aside. 2 Meanwhile, heat the olive oil in a large sauté pan, fry the onion for 3-4 mins until softened. Stir through the paprika and cook for 2 mins more, then put on a plate. Add another glug of oil to the…