On the table this month: Leftovers
I'm talking the near-moulding veg in the back of the fridge and the lonely tins we bought months ago that are still in the cupboard
TOP TIP OF THE MONTH:
Make the most of what’s left behind
The cost-of-living crisis is getting to us all, and it’s especially affecting my fridge. Managing a social life, rent, bills, food, and hobbies, I have found a love for forming a meal with the bits and bobs left in my fridge, freezer, and cupboard. Some of my favourite dinners are the ones I was forced to make when I thought I had no food left. This stew is a prime example.
This reduces the waste, and the cost of your weekly shop.
THE BASICS - CUPBOARD, FRIDGE & FREEZER
It’s good to keep a few basics in your cupboard and fridge that you know will elevate a meal when you’re running low.
I recommend any sort of pulse/bean – chickpeas, butter beans, lentils, chopped tomatoes. Tins or bags of these can enhance any meal to bulk it out and add protein. Potatoes are also great because they last a while, they’re cheap, and can be made in various different ways.
Seasonings are very important. Mixed herbs, garlic, paprika, chilli flakes, cayenne pepper, salt and pepper are the bare minimum for any cupboard.
I always seem to have veggie sausages in the freezer, along with a bag of frozen veg. Peas, sweetcorn, and spinach are perfect and cheap.
Lettuce and cucumbers make an appearance almost every shop of mine, as I use them as an addition to a make-shift lunch or dinner. Any sort of sauce - my favourite being sriracha or garlic peri-peri mayo – are great for a topper.
THE RECIPE: BUTTER BEAN STEW AND CREAMY MASH
I started by scouring my cupboard and fridge for ingredients that could form a meal. Having never cooked with butter beans before, I bought them months back and thought it was time to make something with them. Half a tub of crème fraiche and half a can of chopped tomatoes in the fridge, I knew I had those to use up too.
I cut up some broccoli and put in the pan with some oil. While that was starting to fry off, I added some red onion, garlic, and mixed herbs. Would be great to add anymore veg now, but unfortunately all I had to offer was aubourgine. I added the leftover chopped tomatoes, sizzling as it goes in. I added some other seasonings – anything I fancied. Cayenne pepper, salt, and pepper. Don’t need an overkill on the nuttiness of the butter beans.
I crushed a vegetable stock cube in 100ml of boiled water, adding it to the pan. I then drained the butter beans and chucked them in the almost-ready stew. After letting that simmer off for a few minutes, I added the crème fraiche to give it a creaminess.
I let this simmer for a while, maybe 15-20 minutes. During this time, boil your potatoes for some mash. It is worth saving some crème fraiche to add to the mash.
Now it is time to plate up. Mash the potatoes, adding butter and crème fraiche (optional but delicious), dollop into your favourite bowl, and pour over the creamy, silky butter bean stew that has been thrown together from the bits and bobs in my fridge.
Ingredients for around 1 serving:
Butter beans, half a can
Chopped tomatoes, half a can
Aubergine, half
Red onion, half
Garlic, 1 clove
Cayenne pepper
Mixed herbs
Salt & pepper
Crème fraiche, 50g
Vegetable stock cube, 100ml boiled water
2 potatoes, to mash