RUN OUT OF THE ESSENTIALS ? TRY THESE INSTEAD

Don’t panic if you haven’t been able to find tins of tomatoes or eggs. By using a few basics in new and surprising ways, you can make healthy, hearty meals. Peanut butter: Mix with a tin of coconut milk and chilli flakes for instant curry sauce. Or add to flour and eggs to make biscuits. Tinned chickpeas: These bulk up meals and can be whizzed with oil to make a dip (hummus) or salad dressing. The thick liquid from the can is a good replacement for egg in puddings, cakes and meringue. Tinned lentils: Work well as a meat substitute in spaghetti bolognese or shepherd’s pie. Stock cubes: Try cooking rice or pasta in stock instead of water, or using it to poach frozen fish. Marmite: Add to vegetarian chilli, ragu or stew to give a savoury, ‘meaty’ flavour.

Tinned peaches/pineapple: Add to stews or curries. Or mix (juice and all) with self-raising flour and sugar to make a sponge cake.

Vanilla ice-cream: Melted, this can be used in baking.

Mayonnaise: Use to thicken sauces or baked over chicken or fish. Use with self-raising flour and milk to make simple scones.

Sparkling water: Mix with flour to make a light batter for fish.

Tomato puree: A great substitute for tinned tomatoes. Just add water or stock and mix. It’ll last about two months once opened.

Garlic puree: Lasts longer than fresh garlic, as it contains sunflower oil and citric acid. Use it to flavour vegetables, in casseroles and to spread on toast. Will keep for up to five months.

Fruit preserves: The fridge is the best place to keep jam or marmalade, as it’ll last up to a year. Use to sweeten sauces, as a marinade or add a teaspoon to jazz up cocktails or fizzy wine.