Right now there's a good chance that at some point you're going to be cloistered at home for a couple of weeks, or even longer. Don't forget what is in your pantry and in your fridge and remember to be considerate and think in moderation. Here are some recipes to keep you inspired and cooking at home.
Eggs
Pizza rustica can really be filled with any ingredients, so use what you have on hand. Source: Made in Italy with Silvia Colloca
Pantry: Flour, olive oil, white wine, nutmeg, salt, UHT milk.
Fridge/freezer: Eggs, ricotta (or make your own), salami, silverbeet (or frozen spinach).
This dish is so good you'll want to eat it at every meal for two weeks straight. Source: Bondi Harvest
Pantry: olive oil, onion, garlic, preserved capsicum, chilli, tomato paste, paprika, cumin, tinned tomatoes, brown sugar
Fridge/freezer: kale or other greens (baby spinach, rocket, silverbeet - whatever you can get your hands on), eggs, parsley (optional)
This Spanish omelette is simplicity itself – as well as being creamy and delicious. Source: SBS Food
Pantry: olive oil, potatoes, eggs, salt
Potatoes
This is one of the most common dishes in Nepal and every Nepali person would have had this achar at least once in their lifetime. Source: SBS Food
Potatoes have kept populations from starving for centuries, so with a stack of spuds at the ready, you're going to be okay. They are one of the most versatile vegetables around. You can substitute sweet potatoes for the potato in and most other potato recipes. Depending on your stores/garden, you will most likely need to use frozen peas instead of fresh for this one.
Pantry: potatoes, chilli, chilli flakes, lemon (you can use bottled lemon juice if needed), black sesame seeds (plain okay), oil, turmeric, fenugreek seeds
Fridge/freezer: frozen peas, other frozen vegetables if desired
Gnocchi isn't difficult to make - just remember to squeeze, rather than knead, the dough. Source: Poh & Co.
Pantry: tinned tomatoes, olive oil, garlic, salt, potatoes, plain flour, eggs
Fridge/freezer: Parmesan cheese
Aside from being thoroughly delicious, this hearty bake is also vegetarian and gluten-free. Source: VICELAND / The Pizza Show / Farideh Sadeghin
Pantry: tinned tomatoes, onions, olive oil, potatoes
Fridge/freezer: provolone cheese (Parmesan works too)
Mince
This is a generous dish, so hearty leftovers should see you through another meal at least. Source: One World Kitchen
Pantry: pasta, olive oil, onions, garlic, canned tomatoes (or fresh), tomato sauce, flour, UHT milk, nutmeg, oregano, cinnamon, allspice, salt, pepper
Fridge/freezer: minced beef, Parmesan cheese, butter, eggs
When bunkered in, garnishes are always optional... Source: Melissa Darr
Pantry: flour, oil, onion, garlic, tomato paste, ground cumin, ground coriander, smoked paprika, tinned tomatoes, pine nuts
Fridge/freezer: beef mince, yoghurt
Meatballs may not sound Japanese but it’s all about the sauce. Source: Cook Japan / Bloomsbury
Pantry: ginger, egg, sesame oil, cornflour, oil, sesame seeds, soy sauce, dashi or chicken stock, sugar, mirin, rice vinegar
Fridge/freezer: spring onions (use plain onions if necessary), mince
Pulses and beans
Yellow, red and French lentils are a must in any pantry stash. Source: SBS Food
Pantry: ghee, ginger, chilli powder, cumin seeds, tinned whole tomatoes, turmeric, sugar, lentils
Fridge/freezer: Frozen peas
The grape-vine cutters who prune during the Tasmanian winter lap up Matthew Evan's warming pot of beans. Source: Alan Benson
Pantry: dried white beans, canned tomatoes, white wine, bay leaves, rosemary, garlic, brown sugar
Fridge/freezer: bacon
Guaranteed this dish will forevermore become one of your go-tos. Source: Parveen's Indian Kitchen
Pantry: oil, onions, garlic, chilli, tinned tomatoes, tinned chickpeas, salt, rice
Fridge/freezer: frozen spinach
Noodles
This is probably the quickest dinner you'll ever make. Source: Alan Benson
Pantry: oil, garlic, noodles, Chinese cooking wine, soy sauce, oyster sauce, salt, sugar, sesame oil
Fridge/freezer: spring onions, bean sprouts
This dish is so popular in Taiwan, you can even find it at 7-Eleven stores. Source: Ben Dearnley
Pantry: tahini, peanut butter, sesame oil, soy sauce, black vinegar, sugar, garlic, ginger, noodles
is another delicious way to use up your store of frozen mince. The tasty sauce is made entirely from pantry staples. You can use finely diced onion in place of the spring onions if needed.
Pantry: oil, garlic, ginger, black bean sauce, hoisin sauce, chicken stock, sugar, rice vinegar, noodles
Fridge/freezer: pork mince, spring onions
Frozen vegetables
The kitchen sink never tasted so good... Source: Murdoch Books / Rob Palmer
Pantry: coconut oil, cardamom pods, cinnamon stick, fennel seeds, onion, garlic, ginger, curry powder, red chilli, tinned coconut cream, stock, tomato passata
Fridge/freezer: frozen vegetables or any leftover vegetables
Make this casserole with whatever vegetables you can find. Source: SBS Food
Pantry: oil, onions, garlic, chilli, turmeric, paprika, harissa paste, tomato paste, vegetable stock, tinned chickpeas
Fridge/freezer: frozen vegetables
If you haven't got cauliflower, you can use frozen spinach or broccoli instead. Source: Plum Books / Jeremy Simons
Pantry: yellow split peas, onion, coconut milk, coconut oil, turmeric, cumin seeds, chilli
Fridge/freezer: frozen cauliflower, shallots (use dried or even onion if needed)
Pasta
Simple, filling and there when you need it. Source: SBS Food
Pantry: pasta, olive oil, garlic, chilli, capers, anchovy fillets
Fridge/freezer: parsley (maybe you grow it in the garden?)
This is a great throw-together dish for when your cupboards and fridge are erring on the empty side. Source: Benito Martin
Pantry: olive oil, onion, carrot, lentils, thyme, stock, pasta
Fridge: Parmesan rind
A traditional carbonara doesn't contain cream, which makes it even more accessible when stores are low. Source: John Laurie
Pantry: pasta, olive oil, eggs, garlic
Fridge/freezer: pancetta or bacon (optional), pecorino or Parmesan
Rice
Homemade stock is best, but grab a few boxes of long-life, store-bought stock to keep in the pantry, too. Source: Chris Chen
Pantry: risotto rice, chicken stock, olive oil, garlic, onion, white wine
Fridge/freezer: frozen peas, butter, Parmesan cheese
Once you smell the rice toasting, you know a good crust (tahdig) is forming. Source: SBS Food
Pantry: rice, saffron threads, sugar, ghee, cumin seeds
Fridge/freezer: natural yoghurt
Jollof rice is perhaps the best-known West African dish because it's delicious, colourful and easy to prepare. Source: China Squirrel
Pantry: tinned tomatoes, preserved capsicums, chilli, oil, onion, rice
Fridge/freezer: frozen carrots, frozen fish, zucchini or celery (possible to leave out)
Canned fish
Sardines are highly nutritious and a sustainable alternative to larger canned fish. Source: SBS Food
Pantry: chipotle chilli (or any chilli you can muster), Worcestershire sauce, gin, tomato sauce, canned sardines, olive oil, bread
Fridge/freezer: shallots (or onion from the pantry)
The tuna melt. Source: In Bread
Pantry: tinned tuna, onion and bread
Fridge/freezer: sliced cheese, corn, mayo, celery and/or greens
Pissaladière
Big, bold flavours feel very generous in times of scarcity. Source: Benito Martin
Pantry: onions, olive oil, anchovy fillets, black olives, thyme, flour, yeast, sugar
Fridge/freezer: butter
