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Store cupboard ingredients!

Don’t bin your stale bread, make Pangrattato instead!

Pangrattato is Italian for ‘breadcrumb’. It is a flavoursome and crunchy Italian breadcrumb topping, that is a great addition to risotto or pasta dishes. It’s easy to put together and a great way to use up old, stale bread. We use it on a whole range of dishes to add flavour and texture without costing much at all! Its a great dairy free replacement to parmesan on top of your pasta and will save a trip to the shop! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
To make pangrattato at home all you need is:
Stale bread
Olive oil
1 garlic clove - grated
Dried herbs
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Here's how:

- blitz your stale bread or offcuts in a food processor until it resembles breadcrumbs.
- Next heat olive oil and a grated garlic clove in a pan on a medium heat. There should be enough oil to coat the breadcrumbs then fry until golden brown and crispy. Once they are all evenly golden brown remove from the heat, if you have any excess oil in the pan simply strain through a sieve and leave on a sheet of paper towel to drain.
- Place your fried breadcrumbs into a bowl and season with salt. At this stage you can add any herbs you wish, this could be dried oregano, rosemary or thyme.
- Once your pangrattato is cool, place in a jar and seal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

You can keep this for several weeks in the cupboard ready to sprinkle over your roasted veg or pasta dishes!⠀⠀⠀⠀⠀

Nut or Seed Butter

Nuts and seeds provide us with essential nutrients and this super easy recipe takes minutes to create at home. It is such a cost effective way to use up those nuts and seeds at the back of your cupboard that will mean you never have to buy peanut butter again. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

This recipe can be used to make any nut butter from peanut to pumpkin seed. You can begin to experiment and play with flavours, like hazelnut with the addition of cocoa to make your own nutella.
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To make this delicious treat at home you will need:
200g seeds/nuts (we're using pumpkin seeds)
50ml olive oil
Pinch of salt
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Here's how:
- Simply roast 200g pumpkin seeds on a baking tray at 180 degrees for 8-10 minutes. This will begin to release their natural oils. - Once they are out of the oven leave to cool slightly, but whilst still warm add to your blender with the olive oil and a pinch of salt.
- Blend the seeds continuously, they will chop, then clump, then form a paste. If you continue blending, the mixture will loosen again with the oil released so be patient! You should come out with a completely smooth butter.
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This can be stored in a jar in your fridge for months, but we reckon it will be eaten before then!
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We serve it with our sourdough for our dairy free guests but you could use it on toast, as a dip, through a cheesecake, on yogurt or eaten straight from the jar!

Coconut Rice Pudding

Our next tip to use up those store cupboard ingredients and create a delicious, dairy-free dessert is coconut rice pudding! Using only 4 ingredients you could create one of our regulars from our dessert offering at the Field kitchen.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To make this at home you will need:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 litre coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
350ml plant milk (we use almond)⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
270g arborio rice⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Here's how:⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Simply put all the ingredients into a pan and put on a medium to low heat on the hob. Make sure you keep checking and stirring your rice pudding mix. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- After about 30 mins the rice should be cooked and absorbed all the coconut milk, leaving you with a thick glossy rice pudding. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Spoon into bowls and you can top the rice pudding with lots of different ingredients such as toasted almonds, toasted coconut, caramelised pineapple, mango and lime, orange & cardamom, rum and raisins or eat just as it is!⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Overnight Oats

Now our next tip is not one we use in the Field kitchen but certainly one that head chef Lewis has used a lot at home in recent weeks and it’s the really easy breakfast of overnight oats.

Overnight oats are just raw oats that you soak overnight in liquid, this could be almond milk, coconut milk, Greek yogurt, apple juice the list goes on! The oats will absorb the liquid during the night, softening them in the same way cooking them does, except without the work! The process of soaking is a lot slower than cooking this helps the starches to break down and reduces the acid which makes them much easier to digest compared to cooked oats which is helpful to those who are gluten sensitive.

This takes 5 minutes to prepare before bed and is ready as soon as you wake up, we recommend mixing in a jar so you can just help yourself in the morning.

The recipe below can just be used as a guideline, you can be really creative with your ingredients as they are extremely versatile.  All you need is oats, a liquid and a sweeter, so you could sweeten with honey or maple syrup instead of the dates. Or mix through dried fruits, nut butters (using our previous recipe), or seeds and berries of your choice – just whatever you have in your cupboard!

To make this at home you will need:

160g oats

250g plant milk

6 dates

4tbsp water

2 tsp cinnamon

2tsp flaxseeds

2tsp chia seeds

1 banana crushed

Here’s how:

  • Whizz the dates and water to make a date syrup then mix the rest of the ingredients in. separate between two jars and enjoy in the morning!
  • Yes that’s it! Sleep well!

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Roasted tomato, caper & olive pasta sauce

This is an incredibly rich pasta sauce recipe that takes no time to make for a quick but impressive dinner.  Its included in our store cupboard tips as a brilliant way of using up those tomatoes that have gone a little soft in your fridge but you must not waste!

To make this recipe at home you will need:

15 cherry tomatoes or 8 vine (whatever you have left over really)
Drizzle of olive oil
1 chopped onion
3 cloves of garlic - chopped
Splash of white wine
1 tbsp tomato puree
2 tbsp capers (if you don’t have capers you could increase the amount of olives, or use  anchovies or green peppercorns instead)
5 sliced olives
Dried herbs
Salt to season

Here’s how:

  • Begin by putting your tomatoes onto a baking tray, drizzle with olive oil and season with salt and roast in your oven on 190 for 10-12 minutes. At this heat the natural sugars will caramelise and excess liquid will go concentrating the rich sweetness of the tomato.
  • Next start your sauce by sweating down one chopped onion and 3 cloves of garlic in a little oil on a medium heat until they are cooked but not coloured at this stage you can add a splash of white wine, and a spoon of tomato puree.
  • Let the wine cook off for a minute or two then add in 2 spoons of capers and 5 sliced olives.
  • By this time your tomatoes should be bursting with flavour and softened. you can remove from the oven and add to your sauce make sure to scrape all the juices from your tray so not to waste any flavour.
  • Simmer on a low heat until the tomatoes break down into the sauce and come together, at this point you could add dried oregano or chop fresh thyme or parsley.

In the field kitchen we mix this rich sauce through orzo pasta and serve underneath bbq lamb leg, but could be eaten with any pasta and is a great way to use up those soft tomatoes!

Chocolate Pot

Another dessert for today's store cupboard recipes and definitely one for the chocolate lovers, this rich chocolate pudding is a real treat. Using again only 4 ingredients it’s an easy one to recreate at home.

To try this you will need:
- 200g dark chocolate (or you can use milk chocolate instead)
- 300ml double cream
- 200ml whole milk
- 3 egg yolks

  • Start by putting the cream and milk into a pan and heat until just under a boil.
  • In a bowl whisk the eggs yolks and once the cream is hot, add a ladle into the egg mix and quickly whisk. This will temper the eggs so they don’t scramble in milk.
  • Now add the egg mix back to your pan and gently heat whilst stirring until your mix reaches 82 degrees, this will be just below the boiling point or until the mix has thickened enough to coat the back of your spoon.
  • Now snap your chocolate into a heat proof bowl and pour your custard over. Keep gently stirring the mix until all the chocolate has melted and you have a smooth glossy chocolate mix.
  • Simply pour this into jars, allow to cool slightly then place in your fridge for 1-2 hours to set.

Our favourite way to eat them is a sprinkle of sea salt and a drizzle of good quality olive oil - you must try it!

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