Melissa’s Cupboard Cooking Recipes

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Cooking from my cupboards is absolutely one of my favourite ways to soothe my worries. And now more than ever is it time to dig around in our cupboards and use the ingredients we’ve probably already got to make something delicious and waste-free. So keep scrolling for 6 recipes using store cupboard staples or freezer favourites that, like you, might need some love right now. Including 2 of the best working from home snacks! These can all be doubled, frozen and saved for another day!Also, if you’re not sure what to cook from the ingredients you have at home, you can type in an ingredient in my website search bar (top right of the homepage) and lots of recipes will come up which might tickle your tastebuds!If you need a bit of guidance on how to even start sorting your cupboards and cook money-saving meals from what you’ve already got then read herefor my top tips. ANY BEAN ANY LENTIL CHILLI
Got a few tins of beans and lentils to use? Anything goes here and this makes enough to feed a wh…

Bagna Cauda

How To:

1. Wash and prepare the vegetables. Break the chicory down into individual leaves and slice the fennel and celery into crudités. Make sure that they are nice and dry by patting with a clean towel. Keep them somewhere cool until ready to serve.
2. Melt the butter or ghee in a saucepan, add the anchovies, parsley and cayenne and cook gently until the anchovies dissolve into the butter.
3. Add the crème fraîche, 250 ml water and the garlic and slowly bring to the boil. Lower the heat and gently simmer for 15 minutes, stirring frequently, until reduced by half, then blend.
4. Test a crudité in the mixture to check the consistency. If the flavour isn’t intense enough, then simmer a little longer to reduce and thicken.
5. Serve in a warm dish over a candle or in a fondue pot, swirling through the extra virgin olive oil kept earlier from the anchovies. If the sauce begins to separate, give it a little whisk.
6. Dip the vegetables into the Bagna Cauda and enjoy!
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