Never a leftover, leftover
The leftover lover’s kitchen does not need a quick pot, a yoghurt pot a bread machine or a thermopot. It does not need a dehydrater or or a kenwood chef (I’ve always wanted one. But I want to go on holiday more!).
Here is the beginning of the StorrCupboard guide to the kitchen tools you need to make sure there’s never a leftover, leftover.
Big and small, long and short. Most of mine are from my grannie’s house (she died around the time I moved out), but I think I bought a few. Never ever put them in a dishwasher.
My balloon whisk is from Ikea, I think. If you like baking and can spend a couple of quid on one, you won’t regret it. Especially if you don’t have the money for an electric hand whisk – it’s much quicker than a little tiny whisk.
Essential if you like baking and *especially* if you often end up with a lot of leftover egg whites. A metal spoon is perfect for making meringues and muffins. I mean you can do without, but if you can, I’d recommend it.
A good, metal (or plastic if you use non-stick) flipper is a tool you will re-use over and over and over. Should only set you back about a fiver. I have two; one is about 15cm long and thicker, and it’s great for fried eggs, pancakes. My other flipper is a little longer and thinner and great for fish and meat. One is plenty though!
A few tools are helpful for making the most of your leftovers, though no Kenwood Chefs or Thermomixers here. Save your cash for something more exciting, like wine.
Salt & pepper
Simple ingredients, flavours and spicings. Nothing too dramatic I hope. Sometimes providing a meal is about making the most out of what needs eating, quickly.
Veg, fruit, meat
Lots of veg, lots of carbs, lots of fruit. A little meat and fish. We all know that eating a lot of veg is a great idea, so most of my receipes use loads and loads a veg.
A few, cheap, tools are every cook’s friend. A. Cheap immersion blenders, measuring jugs in a couple of sizes and mixing bowls – all cheap and will make your life so much easier.
Got a question? Ingredient you need help with? Get in touch: