A little kitchen confidence

Kitchen Guides

Good food starts with a few simple habits. Make more of your ingredients, one meal at a time.

Build a meal from what you've got

A simple formula, not a shopping list.

1
Choose your starting point
Start with the ingredient that needs using first: a courgette, some spinach, a tin of chickpeas or a piece of salmon.
2
Give the meal some substance
If you have them, add rice, pasta, potatoes or beans. A bowl, traybake or one-pan dish keeps things flexible.
3
Make flavour count
Use the herbs, spices or sauces already in your cupboard. Garlic, chilli or lemon can change a dish's whole character—but only add what you have.

Small skills. Big flavour.

1
Roast
Cut vegetables into similar-sized pieces, toss with a little oil and spread out on a tray. Space lets them brown rather than steam; check regularly for tenderness.
2
Sauté
Warm a little oil in a frying pan, then add vegetables in small batches. Give mushrooms room and let their moisture evaporate before adding delicate leaves.
3
Simmer
Keep soups and sauces at a gentle bubble, not a rolling boil. Stir occasionally, taste as you go and add water gradually if the pan gets dry.

Keep good food out of the bin.

1
Put 'use first' food in sight
Keep a small fridge area for opened packs and food nearing its use-by date. Follow storage instructions and keep your fridge at 5°C or below.
2
Cool, label and freeze
Cool leftovers and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Label frozen portions with the dish and date; defrost in the fridge and use within 24 hours once fully defrosted.
3
Take extra care with rice
Cool cooked rice quickly, ideally within one hour. Refrigerate and use within 24 hours. Reheat only once, until steaming hot throughout.

A second chance for everyday ingredients.

1
Tender stems belong in dinner
Finely slice broccoli stems and cook with the florets. Chop soft herb stalks into soups and sauces; remove tough or woody stalks.
2
Freeze small amounts
Freeze spare tomato purée or chopped herbs in small portions. Add straight to a simmering sauce when you're ready to cook.
3
Know your dates
Use-by dates are about safety: don't eat food after its use-by date, even if it smells fine. Best-before dates are about quality; check the food and its storage instructions.

Your next meal is already in your kitchen.