In the past few years of early motherhood, opportunities to run to the shops have been rare, so I’ve had to get creative with store-cupboard staples in jars and tins: spices and condiments, tinned tomatoes, pulses, coconut milk; and quick, flavour-packed seasonings like chipotle pasta or harissa. I’ve focused on pulses this week: a lentil bolognese that, if you’ll forgive me a few basic veg and a bay leaf, comes mostly from the store-cupboard – quick, simple and an arm’s reach away, and tacos from tins and jars, with some of interchangeable fresh things for crunch. I’ll be adding both recipes to my repertoire next time we head out in our campervan, too.
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