Every ingredient has potential

Ingredient Hub

From a lonely courgette to your cupboard favourites. Get to know what you've got.

Fresh potatoes, sweet potatoes and colourful squash at a market

104 ingredients · A–Z

appleFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

asparagusVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

avocadoVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

baconProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

bananaFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

basilHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

beefProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

bell pepperVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

berriesFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

black beansProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

black pepperHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

breadGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

breadcrumbsGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

broccoliVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

butterDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

cabbageVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

canned tomatoesGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

carrotVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

cauliflowerVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

celeryVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

cheddarDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

chickenProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

chickpeasProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

chiliVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

chili flakesHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

cinnamonHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

coconutFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

coconut milkGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

corianderHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

cornVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

corned beefProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

courgetteVegetables

Store well

Keep in the fridge's vegetable drawer. Wash just before preparing; use while firm.

Make it a meal

Slice and sauté, roast in chunks or grate into fritters. The skin and tender centre are edible.

Cook with what I have

couscousGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

creamDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

cream cheeseDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

cucumberVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

cuminHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

curry powderHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

eggplantVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

eggsProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

fetaDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

flourGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

garlicVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

gingerVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

green beansVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

ground turkeyProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

honeyGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

hot sauceSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

kaleVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

kidney beansProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

leekVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

lemonFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

lentilsProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

lettuceVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

limeFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

mangoFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

mayonnaiseSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

milkDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

mintHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

mozzarellaDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

mushroomVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

mustardSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

noodlesGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

oatsGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

okraVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

olive oilSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

onionVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

orangeFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

oreganoHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

paprikaHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

parmesanDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

parsleyHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

pastaGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

peanut butterGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

peasVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

pestoSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

pineappleFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

porkProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

potatoVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

pumpkinVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

quinoaGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

raisinsFruit

Store well

Keep cut fruit covered in the fridge. Whole-fruit storage varies; freeze ripe fruit in portions before it spoils.

Make it a meal

Add fresh fruit to breakfast or salads, or cook suitable fruit into a compote. Citrus juice and zest can brighten savoury dishes.

Cook with what I have

riceGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

rosemaryHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

salmonProtein

Store well

Keep covered on the bottom fridge shelf and follow its use-by date. Freeze before that date if you won't use it in time.

Make it a meal

Bake, pan-fry or steam until cooked through. Pair with any vegetables or grains you already have.

Cook with what I have

sausageProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

sesame oilSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

shrimpProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

soy sauceSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

spinachVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

spring onionVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

stockGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

sugarGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

sweet potatoVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

tahiniSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

tempehProtein

Store well

Keep refrigerated and follow the pack's use-by date and instructions after opening.

Make it a meal

Slice or cube, then pan-fry until golden. Cook according to the pack; it works well in a bowl or stir-fry.

Cook with what I have

thymeHerbs & Spices

Store well

Keep dried spices sealed, away from heat and sunlight. Refrigerate delicate fresh herbs and freeze spare chopped herbs in small portions.

Make it a meal

Add dried spices early for depth and delicate fresh herbs near the end for brightness. Taste and add gradually.

Cook with what I have

tofuProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

tomatoVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

tortillasGrains & Pantry

Store well

Store dry goods in sealed containers in a cool, dry cupboard. For tins, follow the pack and transfer opened contents to a covered fridge container.

Make it a meal

Use grains as a base for bowls or a side dish. Check the pack for cooking instructions, and cool cooked rice quickly.

Cook with what I have

tunaProtein

Store well

Follow the pack's use-by date and storage instructions. Keep raw meat and fish covered on the fridge's bottom shelf, separate from ready-to-eat food.

Make it a meal

Build a meal around your protein. Cook meat and fish safely; pulses, tofu and tempeh work well in bowls, soups and stir-fries.

Cook with what I have

vinegarSauces & Oils

Store well

Follow the label: some opened sauces need refrigeration. Store oils away from heat and direct light.

Make it a meal

Use a little at a time to build flavour. Check the label for allergens and salt before adding more seasoning.

Cook with what I have

yogurtDairy

Store well

Keep chilled dairy in the fridge and follow the pack's instructions after opening. Use a clean utensil each time.

Make it a meal

Use suitable dairy to finish sauces, top cooked dishes or enrich breakfast. Add yogurt gently off the heat to help prevent splitting.

Cook with what I have

zucchiniVegetables

Store well

Storage varies: leafy greens belong in the fridge, while onions and potatoes prefer a cool, dark, dry place. Check the pack for your ingredient.

Make it a meal

Roast firm vegetables, sauté softer ones or add to soups. Use tender leaves and stems before they wilt.

Cook with what I have

General storage tips are category-based; always follow instructions for your specific product.