The article discusses the joy of creating meals using leftover ingredients from the fridge, particularly highlighting the use of aubergines and tomatoes. The author describes a comforting stew spiced with turmeric and cumin, enriched by the addition of yogurt. They emphasize the versatility of aubergines as a go-to ingredient for impromptu dinners. Additionally, the piece features a recipe involving grilled rhubarb topped with honey and cake crumbs, showcasing how pantry staples can enhance textures and flavors in unexpected ways.
I have made many a dinner from a good rummage in the fridge. This time, a couple of less-than-perfect aubergines and a paper bag of tomatoes were turned into a thoroughly satisfying stew.
Their relatively long life means I can keep them for emergency suppers, those dinners I make when I have had neither the time nor the inclination to shop.
On the side, to bring the gift of a change of texture, I fried some cake crumbs in a little butter and sugar and scattered them over the soft stalks.
A shot of lime at the end made our supper sing.
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