For your inspiration…
Okay I'm sorry if I'm skipping you guys to the end, mentally. But bread sauce. It's a funny thing, isn't it? I didn't eat bread sauce until I was 23. My dad is a Yorkshireman, and we never, ever, ate turkey for Christmas. So I learnt these traditions via my ex and...read more
Last night, I sat with darling friends, set the world to rights over prosecco, pizza, red wine and Galaxy. At half twelve we inched ourselves towards bed, half full wine glasses left on the side. This was, of course, a happy coincidence/this is a way I like to spend...read more
Leftover wine means risotto. I so rarely make it because (cough) I don't like to have leftover wine, and I certainly don't like sacrificing a hefty glass to the cooking pan. A bottle of wine isn't a cheap thing for most of us; I hover around spending around £7 per...read more
Yeah yeah I know "WHO has leftover wine?". Not often me TBF. But it has been known - a big party here, a "I *really* shouldn't have that last glass" after a pleasantly boozy Sunday lunch and knowing that there's a big meeting on Monday morning. So, sometimes, and...read more
Some things just go together; pork and greens are a perfect example of this. A tiny amount of pork, saved from the bin, is all you need to give that leftover cabbage some pep in its step. This recipe was inspired by an amazing food writer and cook, Edna Lewis. She...read more
A few years ago I was working at a summer show - you know, loads of tents and you can walk around, buy some nice food and a pint of Pimms (what?) and maybe watch a dog show. There will be burgers, samosas and some quinoa salad to buy. I was working with a new...read more
Cabbage. Crunchy when fresh and boiled to smithereens by my grannie. Like cauliflower, it's a veg that grows beautifully, easily and plentifully in the UK; this, plus shitty ways of cooking and farming for yield over flavour, makes cabbage a veg that lots of people...read more
Fourteen years ago, I stood in the Sussex Stationers, Tunbridge Wells and bought my then-boyfriend a copy of 'The River Cottage Year'. I so wanted to know about seasonality and what grew when; aged 23 and about to live with the boyf, I wanted to learn about food. ...read more
Leftover roast parsnips can be tricky to use up, I think, because the texture can be off-putting. I know I hate leftover roast potatoes and have to really disguise the flavour. Roast parsnips are similar, because they are high in starch. This genius idea was inspired...read more
Sunday roasts aren't the mainstay of British dinner table as they once were, but we all like to push the boat out sometimes, don't we? Roasts, with stacks of veg, some meat, boats of gravy and, of course, leftover roasties. And, at this time of year, roast parsnips....read more
Using up leftovers doesn’t have to cost you loads of cash or take forever; all StorrCupboard recipes are catagorized as “quick quick”, “right in the middle” or “lazy afternoon cooking”.
Veggie? Vegan? Omnivore? Flexitarian? Recipes for ALL of you! Meat should be *part* of your plates, not the main event. And if you buy don’t, damn well never, ever waste it.