Curry paste: Use a teaspoon in fish cakes or add to veg and tofu curry. Evaporated milk: Great for sauces or finishing off a pumpkin soup. Noodles: This stir-fry staple works in salads and soups, too.
Polenta: Cooked and fluffed, serve as an alternative to potato or rice. Risoni: These tiny jewels of pasta add life to salads and all kinds of soup.
Lasagne sheets: Cut into strips, cook and toss with your favourite pasta sauce – or make another lasagne! Peas: These little pods of protein will add a sweet burst to a garden salad.