Another firm family favourite. I had some apples left over from a work do. I stewed them with some rhubarb, then made a crumble mix with some wholemeal flour, butter, some sugar and the rest of the ground almonds.


It’s the first time I’ve put ground almonds in crumble – and definitely not the last.

Now it’s time for a confession. My first kitchen failure on this project. I tried to use the rest of the sugar and the condensed milk to make some fudge, but it just didn’t work. In fact the texture was all wrong and it tasted horrible so it went in the bin. This does mean the condensed milk and sugar are all gone now though.



This continues the old favourites theme by delving even deeper into my past. Fishcakes are a firm favourite in my family and probably the only main meal Mum cooks that we used to eat 25+ years ago.

Fishcakes are a great way to use up leftover potato. I mash the potato (skin on is fine), add a small finely chopped onion, and the fish. For fish my mum always uses tinned tuna, but I like smoked mackerel, about a 2:1 ratio of potatoes to fish. For a bit of extra flavour I add a splodge of umami paste if I have any on hand, as well as some chopped parsley.


You’ll need three shallow bowls. In the first, put some flour and season it with salt and pepper. I also add sumac if I have any. Beat up an egg in the second (you may need more than one if you’re feeding a family). And put breadcrumbs in the third. Mum always uses homemade but I cheat and buy breadcrumbs.


To make the fishcakes, roughly shape a handful of mixture into a ball and flatten it slightly. Repeat until the mix is used up. Heat 1-2 cm of oil in a frying pan. Fry the fishcakes until golden brown and drain on kitchen paper.

I found some beetroot chutney in a cupboard so I served it with the fishcakes, as well as some cucumber pickle I’d made earlier and some salad.


I didn’t quite use up the breadcrumbs, but that’s ok – I’ll save them for the next time I make fishcakes!

Although I didn’t finish the breadcrumbs I did finish the plain flour and used up some potatoes.  Check my progress on the list.

Lunu miris

One thing I’ve noticed about my storecupboard project is that I keep returning to recipes from my past: old favourites or food that has some kind of nostalgic value. This is one such meal.

It comes from my friend Marissa, who I lived with for three years back during university and for a while afterwards. Marissa, a Sri Lankan New Zealander, shared the food of her other homeland with me and I loved it – soon developing a tolerance for spicy food as she had a tendency to “slip” with the spoon as she added chilli powder!

One day she cooked a dish of mung beans, accompanied by a simple sambal known as lunu miris (though according to Wikipedia it is more properly known as katta sambal). She chopped some red onion very finely, adding salt and lots of chilli powder, and finally some lemon juice. She served it on top of the mung beans, along with some dessicated coconut. Of course in Sri Lanka fresh coconut would be used.

I had some dessicated coconut and some mung beans to use up, so this recipe was perfect. I cheated and used my mini food processor to grind everything up.


Instead of chilli powder I used minced chilli, and quite a lot of it as I find the stuff in jars very mild. I used lime juice as I think this is more traditional. In Sri Lanka they also often use a dried fish called Maldive fish. I added a few splashes of fish sauce to add a bit of fishyness to it.


Served on top of boiled mung beans with a generous amount of coconut, it brought back some very good memories.


One more category crossed off the list – the beans are all gone now!

African beans

I had some leftover coconut milk, so used it to make an old student favourite of mine, African Beans. The recipe is from NZ cook Alison Holst’s Meals Without Meat. I’ve cooked more from this book than any other cookbook. I halved the recipe as I only had one tin of beans rather than dried and I only had half a tin of coconut milk, but here is the full recipe:

African Beans

for 4-6 main course servings:
1 1/2 cups dry black eyed beans
2 medium onions, chopped
2 Tbsp oil
1 small can tomato paste (tomato puree)
1 can coconut cream
2 tsp paprika
1/2 tsp chilli powder
1/2 tsp cumin
2 tsp sugar
1 tsp salt
black pepper to taste

Soak the beans overnight and cook them. Sauté the onions in the oil until the are soft and clear. Add the tomato paste, coconut cream and seasonings, stirring until they form a smooth and creamy sauce.

When the beans are cooked, drain and combine with the sauce. Serve immediately, or, for even better flavour and texture, leave to stand and reheat when needed.


Serve on brown or white rice, accompanied by a mixed green salad.

I took this for work lunches for a few days, with the last of the brown couscous. So that’s couscous, black eyed beans, coconut cream, and tomato puree checked off the list (tomato puree wasn’t even on it but I found it lurking in the fridge), and I also used up some cumin and paprika.

Using up the rice

It’s been a busy couple of weeks here at Knit Your Own Yoghurt. I started a new job, and jumped in head first with evenings and weekends. The next few weeks are set to be even busier, for work and other reasons.

I realised I needed to be very organised with my meal planning, so I worked out how I was going to use most of my remaining ingredients. Starting with the rice:


There’s a Little Waitrose on the way home from the new job. I popped in and saw a single fillet of marinated salmon reduced to clear – perfect! Usually the smaller supermarkets only sell two packs of salmon fillets. A colleague also recommended the most amazing greengrocer in Camden Town, Parkway Greens. I picked up some pak choi, cauliflower, spring onions and some other bits and bobs.

I cooked my remaining sushi rice and added a slosh of rice vinegar and a bit of sugar (as I’m already out of mirin). I cooked the pak choi with a bit of sesame oil and fish sauce. It was a delicious meal.

I used up the arborio, some dried mushrooms and the end of a bottle of white wine by making a risotto:


After that I had no more rice, but I made cauliflower fried “rice” from The Londoner’s recipe and used up the rest of the peanuts.


Finally an entire category of the list is done!


Apparently this past weekend was the coldest August bank holiday on record.  I didn’t think it was as cold as all that actually – but on Monday the heavens opened and it didn’t stop raining all day.

Perfect weather for ducks…. and soup.  I like the way the changing seasons give an excuse for wearing cardigans and making comfort food.  So I made two soups over the weekend – the first, spicy lentil soup with squash, tomato and green beans, a Rick Stein recipe.  To be honest I didn’t think much of this – you throw the vegetables into the pot at the same time as the lentils, so they end up rather mushy.  I used split peas/chana dal instead of tur dal – one more thing used up (once I finish eating it that is – that’s work lunches for this week sorted).

I also made tomato, chickpea and coconut soup, from Love & Lemons (see their site for some really pretty food photography).  It was glorious, especially when eaten with some potato and rosemary sourdough from Gail’s.


Ahem.  I was too hungry to bother much with garnishes.  This one’s definitely going into rotation.

I kept  little coconut milk back for another recipe I’m hoping to do this week, and I actually had to buy more chopped tomatoes, so with these two recipes I used up some tinned chickpeas and the split peas.  I also finished some spices like my smoked paprika and turmeric.

I’ve updated the list – the dried beans and tinned food are nearly all gone!

Work lunch idea – Curried chickpeas

I’m trying to plan my work lunches ahead, preparing a week’s worth of lunches on Sunday ready to take to work. Last week my workmates and I had an away day with lunch on Monday, so I prepared this on Monday evening and it lasted for three lunches – however I was on a mission to use up my chickpeas, so I did use more chickpeas than the recipe stated.

The recipe is from the Made in Hackney cooking workshop I went to earlier this year.

Curried Chickpeas

1 onion, diced (could also be shallots)

1 can chickpeas (400g), drained

1/2 bunch flat leaf parsley, leaves picked

As much spinach as you like (I used about half a bag with each lunch)

Heat a frying pan on a medium heat. Add the coconut oil and cook onions until soft, about 10 minutes.

When the onion is soft, add the curry powder and stir for 15-20 seconds before adding the chickpeas. Continue to cook for another minute or until the chickpeas are warmed through.


Season and remove from the heat.

Roast the nuts and add them at the end.

Then in bowl put the spinach, and add the chickpeas on top.

If you are taking this to the office, you will need to re-heat the chickpeas separately and add them on top of the spinach.

Eating al desko

I’m still slowly working my way through the list, and also getting through some things not on the list – for example I used up some pomegranate molasses last week and finished some turmeric today (I still have two jars of that though!).  I have started going through my spice cupboard but I need to psych myself up to complete that task.  I’ve also used the soba noodles in a stir fry – pretty boring so not included here – and a tin of bamboo shoots that should have been on the list but was hiding at the back of the cupboard.

Also worth mentioning – I used some of the muscovado sugar to make a sugar scrub, as I noticed my legs were looking a bit, erm, scaly.  Not a good look when there’s still an outside chance of flashing my pins this summer, so I mixed it up with some sweet almond oil, and my favourite combination of rosemary, geranium and orange essential oils.  The bath turned a lovely shade of caramel as I rinsed off the scrub and a mud mask I also applied!  But my legs are now silky smooth.