How to Cook With What You Have

A practical guide to turning a random fridge and pantry list into a meal.

Build the meal around a simple formula

Start with one main ingredient and one filling base. Chicken and rice, beans and rice, or eggs and toast can become the foundation of a meal without requiring a long shopping list.

Add one or two vegetables or flavour ingredients you already have. Onion, garlic, tomatoes, herbs, soy sauce, curry powder or cheese can change the direction of the dish.

Match the cooking method to the ingredients

Stir-frying works well for cooked rice and noodles, simmering suits beans and tomato-based dishes, baking works for potatoes and casseroles, and quick pan cooking suits eggs or thinly sliced meat.

For examples, see Chicken Fried Rice, Tomato Basil Pasta, Cheesy Baked Potatoes and Scrambled Eggs on Toast.

Use the ingredients before buying more

Try the ingredient finder when you have several ingredients but no recipe in mind. It ranks recipes by how many of your selected ingredients are tagged in each recipe, giving you a practical starting point.

Cook raw meat, fish and eggs using appropriate food-safety practices for your equipment and local guidance, and refrigerate leftovers promptly.