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Using what youve got in the cupboard is a culinary skill

Herbs can make end of week cooking easier

When you have just got back from your weekly food shop with an array of delicious, fresh ingredients, it's easy to start planning how you will use your culinary herbs over the coming few days.

But as the end of the week rolls around and your fridge starts to look bare - with only a half-empty can of sweetcorn and a few sticks of celery - you are going to have to get creative with your dried herbs if you are to rustle up something delicious.

And this is a skill that takes time to acquire. Cooking with what you have in can be tricky.

Which is why it is always handy to have a few staple ingredients in the cupboard alongside your culinary spices that you always keep topped up.

Tinned tomatoes, dried pasta and chopped garlic in oil will make a tasty but simple pasta dish if you are pressed for time and ingredients.

Meanwhile, a pack of mixed veg kept in the freezer has no end of uses - for example in curries, soufflés or even as a healthy ingredient to bulk up some mashed potato.

Related Products: Oregano, Parsley, Tarragon

 

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