The first thing I do when I go home to my parents house is to open the fridge and have a good snoop inside. If it’s at my mama’s house, I inevitably have a nibble of cheese, perhaps a square of chocolate or a little pick at something delicious in there. More than once I have eaten something that was intended for a dinner party she was throwing….not annoying at all!
It’s not a great habit, and is one that makes my mama perplexed and laugh in equal measure. It’s also a terrible habit to get into as I have to resist the temptation to open the fridge of every house I go into. There is something fairly personal about fridges, so snooping is not always welcomed! I think you can tell a lot about someone by what they keep in the fridge…
Is it stocked with delicious food? Perhaps there is just a lolling wine bottle and a gnawed piece of parmesan buried at the back. Is it full of ready meals and left over pizza? If it’s crammed with delicious left overs and bits and pieces that I would like to eat, then I know we are going to get along just fine and dandy.
I thought it might be fun to open my fridge up to you, and allow you to have a good old snoop around. I haven’t prepared my fridge in advance for this, so there may be some odd and sods in there, but hey, we are all friends here.
Without further ado, welcome to my fridge. He’s called Fergus, in case you were wondering. I got him for my birthday a few years ago…that’s just how cool I am.
Okay so lets have a look at the door first…
Top shelf: (haha)
Chutney and Red Onion marmalade. Crucial for any kind of cheeseboard, sandwich or for an easy tart topping. Try rolling out some puff pastry and pricking it all over – cook for about 10 minutes in the oven , then smother with red onion marmalade, goats cheese and pop back in for another 5 minutes until the pastry is golden, and the cheese is melted. Sprinkle with fresh rocket leaves for a seriously simple supper
Dijon mustard. Also vital to a good sandwich or for nibbling with a sausage. I love adding it to a little creme fraiche and adding lemon juice for an instant sauce to go with cold meats and salads.
Huge block of parmesan. I avoid dairy, but cheese is my downfall. A little of a good quality parmesan goes a long way and the flavour can’t be beaten. I love grated on top of bolognaise, or shaved with a rare roasted beef salad. Yesss.
MORE Dijon mustard, grainy mustard. You can never have too many mustards. The basis of the dreamiest salad dressings. 3 tbsp olive oil, 1 tbsp vinegar, a dessert spoon of mustard, a squeeze of honey and salt and pepper….boom.
Preserved lemons, anchovies and capers. All crucial for adding a little pizazz to my dishes, natural saltiness and just another whack of flavour.
Harissa. Delicious with lamb, slow roasted. And I love it with giant cous cous and garlicky tomatoes too.
Fizzy water. I don’t drink any fizzy drinks since I got addicted to them at uni, so it’s fizzy water with some lemon or elderflower if i am feeling wild.
Dairy free milks! I don’t always make my own (shame on me), my favourite is almond, but i also like the oat milk, and a bit of coconut milk for my porridge and soaked oats. Rooibos tea (red bush) with almond milk is one of the best things ever
Passata. I would feel panicky if i didnt have tinned tomatoes or passata in the house, ideal for making a quick and easy sauce in seconds.
Door done, lets have a look at the inside…
Tinned coconut milk. I always keep it in the fridge so that it sets nice and firm and i can make my instant chocolate mousse at a moments notice.
Leftover beetroot and horseradish dressing. Ridiculously good with cold chicken or beef, and so easy to make!
Stewed figs. Delicious on porridge with some coconut yoghurt and toasted almond slivers
Dairy free butter, because I avoid dairy.
Left over cheese-free pesto. Amazing on ANYTHING.
Left over mince: nothing goes to waste, and this is perfect for a lunch or nibble
Red onion which I use in pretty much anything. Try chopping and then soaking in some red wine vinegar before adding to some rye toast with smoked salmon and creme fraiche for an easy and delish canape
Third shelf down:
Fizzy water, wine and tonic water….for all the good stuff.
Fourth shelf down:
Left over peas. My all time favourite vegetable. I love them hot, cold and everything in between. Gorgeous in salads.
Shallots. A lovely little onion.
Left over roast chicken and smoked salmon. Good sources of protein, ideal for whipping up a quick lunch.
Lemons….I use everyday, all day, in everything. In my water when I wake up, on my salads, in all my cooking. I love lemons.
Strawberries, persimmon, and pomegranate. Delicious for picking at, or for making a fruit salad, or topping on a cake. Top tip for freeing the pomegranate of its seeds here.
Spaghetti Squash. Lovingly grown by my mama. SO delicious and such a great alternative to pasta. I am obsessed. This recipe is my current favourite.
So that’s it folks.
Hope you enjoyed the tour!
What’s in your fridge??