Dani Aneka

When it comes to minimising food waste and making the most of your weekly grocery shop, the key is to have some basic store cupboard essentials as well as a little imagination. Using different herbs, spices, dressings and dips can turn the simplest of meals into something super tasty. Here are a few ideas for how you could create some healthy dinners packed with wholesome ingredients.

A simple vegetable dahl is a great way of using up those veggies and can easily be adapted according to what you have in stock. I used curry powder, a few chilli flakes and coconut milk to flavour the sautéed vegetables before adding the cooked lentils. Alternatively, you could easily swap those spices for any curry paste you may have leftover and replace the coconut milk for any kind of milk or plain yoghurt for an equally creamy consistency.

My favourite nourishing bowl which always leaves me full and satisfied is a take on the classic buddha bowl. Choose a grain of choice for your base along with a generous mountain of salad greens, then top with your herby roasted veggies and sprinkle with seeds. I also finished this bowl with my current go-to dressing of hummus mixed with lemon juice and a splash of water. Any kind of creamy dressing you have to hand would work well on this too as well as those extra goodies like nuts, seeds or even a soft boiled egg for some extra protein.

If you’re looking to vamp up your vegetables or perhaps win over that person who doesn’t usually enjoy them, making a simple batter or coating them in breadcrumbs and then baking, can turn veggies into something far more indulgent and appealing. I recently discovered the wonder of buffalo cauliflower wings (recipe on my blog – https://danianeka.wordpress.com/2020/05/19/recipe-buffalo-cauli-wings/) from which the batter made of flour and milk could also be used to coat any thickly sliced vegetable before roasting. Breadcrumbs mixed with parmesan or nutritional yeast if you’re vegan, is another way of adding a decedent crunch to your veg, particularly good on courgette chips.

Having a well stocked pantry with the essentials is the secret to always having the means to throw together a balanced meal with whatever is going in the fridge. Know what your preferred herbs and spices are as these change the entire flavour of a dish. My current go-to ones would be garlic powder, herbs de provence (a mix of Italian herbs), paprika, curry powder and chilli flakes as well as the standard salt and pepper. In regards to a carb source I usually opt for couscous, quinoa, lentils, beans, chickpeas, pasta or noodles, again the typical store cupboard basics.

And finally, I am a condiment queen so I rarely have a meal without some kind of dressing or dip. Balsamic vinegar, hot sauce, ketchup and bbq sauce are my essentials, as well as chutneys and pickles which you will always find in my fridge. Whilst it’s good to use up fresh condiments such as hummus first, having some long life sauces are super handy for that finishing touch on your bowl of goodness. If your veggies are really on the turn, you could even make your own pickles, chutneys and reserves from scratch. These are just some tips and tricks on how you could make your groceries last longer and create delicious nutritious dinners from ingredients that may have otherwise gone to waste.