Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 81

Meat – A variety of cuts, plus sausages and chicken (see the chapters on meat and poultry).

Stock – frozen in plastic bottles.

Seafood – Atlantic prawns and squid.

Bought pastry, breadcrumbs.

Fruit and vegetables – red berries, plus oddities like stewed quince and rhubarb, peas and broad beans, and invaluable cooked tomato sauce.

The dried foods listed above are items that have, more or less, been in store cupboards for ever. The important thing is to put them into a modern context, making them fit the life you lead now. It isn’t necessary to buy 50 different foods a week. Just a few will do, each put to more than one use. Look at what is fresh in the house, or what can be bought at the shop you pass on the way home. Can it be used with one of your store foods? The shop has spring onions, you have some eggs, frozen peas, and cooked rice left over from last night. A bowl of fried rice is yours, and very good it can be.