From a quick pasta dish to inventive sandwiches or even an impromptu soup, our editors have mastered the art of creating meals from whatever’s left behind. Here we share the simple, satisfying recipes that make the most of what’s in the fridge—no matter how bare it may seem.
Nancy, Editor
Spaghetti Aglio e Oglio
It doesn’t get simpler nor more delicious than a good bowl of spaghetti aglio e oglio. All you need is the pasta – any shape will do, though spaghetti is classic – some garlic, a little oil and a small red chilli. If you’re in the happy position of having some flat leaf parsley to hand, all the better. But it’s no deal breaker if not. Get the recipe.
Lydia, Beauty Editor
Lentil Dahl
Not just for when the fridge is bear, but a mid-week easy lunch staple that I can batch cook at the weekends: tinned toms, coconut milk and dried red lentils are the base for this filling, creamy dahl with a range of dried spices to give it depth. Get the recipe.
Lucy, Shopping Editor
Cheesy Peas
I’m almost embarrassed to admit this, but those who know me well know that I love cheesy peas! Literally boiled peas, a glug of olive oil and a lovely generous dusting of parmesan cheese. It’s the perfect quick meal if I am home alone. If I’m feeling fancy, I may add some avocado. I'm amazed to find a recipe for this complex dish from Jamie Oliver no less.
Becky, Features Editor
Fried Egg Sandwiches
However bare our fridge is, it always contains salted butter, organic eggs and a jar of White Mausu Peanut Rayu. These three items, combined in toasted sourdough or a brioche bun, make the breakfast, lunch or supper of dreams. Not essential but always a joy is the addition of avocado, bacon and tomato. Get the recipe.
Annabel, Contributing Editor
Ramen Noodles
When the fridge looks bare and it feels like there’s no food in the house, we often turn to ramen. We try to keep a stash of Itsu Chicken Ramen Brilliant Broth cartons lurking in the fridge, ready for such days. From there, we’ll boost the broth with whatever we can find. We’ll throw in some veggies, a spoon of lazy garlic and ginger, a generous splash of soy sauce and whatever protein that we can rescue from the freezer or last night’s leftovers. After simmering some dry noodles, we'll fling it all together and hope for the best. If we’re in luck, there’s a bag of chilli edamame in the freezer to nibble on while everything bubbles away. DIY Wagamama - surely what Sundays are made for.
Arabella
Smoked Salmon Souffle Omelette
This is a dish that has kept our hunger at bay for many decades and it still tastes as good now as it did when I first came across the recipe in House & Garden. I've looked online and am unable to find a recipe that is as simple as mine. You do need some staples in the fridge or freezer to have this but it's an impressive dish to rustle up when the shelves are nearly bare. My instructions are a bit vague but you should be able to get the gist. All you need is a packet of smoked salmon (chopped up), a tub of creme fraiche, eight eggs, some chopped chives, about two ounces of grated cheddar and an ounce of grated Parmesan. I put everything into a mixing bowl and whisk it. Melt some a knob of butter into an ovenproof frying pan, pour in mixture. Cook on hob for a few minutes and then transfer into a hot oven (GM6) for about thirty minutes. The mixture will rise gloriously, it's ready when you put a knife in the middle of the souffle and it comes out clean. Serve immediately with chopped tomatoes. It's good cold too served alongside a green salad.
