When I decided to start a food blog at the start of 2014, my original intention was to document my adventures cooking as much from my cupboards as was possible. I had lots of cupboard staples – I’ve always been a sucker for being tempted by new ingredients that are reasonably shelf stable – and I thought it would be a fun way to work through the back log, while hopefully saving some pennies at the same time. The blog has drifted in focus over the last few – six! – years that I’ve been writing it, but in the current circumstances, it feels like a good time to bring the blog back to basics. It might even be helpful, entertaining to other folks stuck in their houses right now.
I should add at this juncture, that I’m not actually in quarantine at the moment, of all things I was supposed to be on holiday this week – my parents were coming up for mother’s day and a friend was supposed to be visiting from Oz – so I had done a certain amount of pre-stocking up and meal planning ahead of time. I’m just trying to be a good citizen and only go food shopping once a week so that means less perishables and no ‘popping out’ for things I’d forgotten.
The idea of bringing the blog back to basics came about as I was making my beloved beetroot risotto, having found some leftover red wine that needed used up I was excited to discover that I actually had everything I needed for the meal already in the cupboard. I’m going to need to do more of this, I thought, and at least I’ll get through some of that pile of beans and pulses in the cupboard.
It’s been a good opportunity to inventory my cupboards to see what I actually have in there. Since I’ve lived in my new flat I’ve been pretty decent about rotating my cans so that things get used up in something approaching date order – just the other day my stir-fry was enlivened by a tin of water chestnuts I’d forgotten about – and the plan of putting the little extras – cashew nuts, pine nuts, flaked almonds and sesame seeds – in pretty little mini kilner jars on my work-top has been great at both reminding me to use them and preventing me finding sad musty packets when I go looking for something else in the cupboard. I must confess I was surprised by how few cans of tomatoes I have – why do I always end up with either 6 tins or 1? And having seen Jack Monroe’s intriguing recipe for sweet and sour beans, I’m mystified as to what happened to my jar of dried black beans…