Читать книгу Milly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face - Nicola Millbank - Страница 15
ОглавлениеWHAT TO KEEP IN YOUR FRIDGE
| FRUIT & VEGETABLES | Berries: strawberries, blueberries and raspberries – perfect for breakfast, they can be frozen for smoothies and made into jams when they’re on their way out. Lots of lemons and limes for easy seasoning and bringing a dish to life immediately. Anything green: broccoli, green beans and sprouts – fantastic sources of iron and easy to use as a base, just add a dressing or a sauce; grill or fry to make dinner a bit more exciting. Mini Cos lettuce and cucumber for their refreshing crunch, plus celery, carrots and banana shallots as the base for casseroles, ragu, pasta sauces and risotto. |
| DELI | Prosciutto or Parma ham – eat the slices as they are, or, for a twist, try frying them as a bacon alternative; add to stews and sauces for an extra kick of flavour. Chorizo – essential for Mike’s Paella and a game-changer with seared scallops and in chicken dishes. |
| DAIRY | Halloumi and feta cheese and the full-on stinky blues. Full fat, salted butter. Parmesan to make any savoury dish sing, and it lasts forever. |
| MEAT | Chicken – buy a whole bird, roast it and live off the leftovers for days: cost-effective and extremely versatile. Beef brisket, chuck and oxtail for slow-cooked and hearty ragu. Pork or beef mince for Bolognese: double up the ingredients and you can freeze portions for later meals. Good-quality sausages have more uses than just bangers and mash: squeeze the meat out into pasta sauces and slice them into stews. |
| FISH | Salmon, cod and prawns – quick to cook, packed full of goodness and easy to rustle up a meal in minutes. |
