8 | THE UCB COOKBOOK Pantry staples • Rice (basmati for curries, any long grain for general use) • Pasta (whatever shapes you prefer) • Plain flour • Onions (buy a bag - you’ll use loads!) • Garlic (fresh bulbs or pre-minced in jars) • Tinned beans (kidney beans, chickpeas) • Stock cubes or powder SMART SHOPPING TIPS Start small Don’t buy everything at once. Pick 2-3 recipes you want to try first and shop for those specifically. Share with flatmates Spices last ages, so consider splitting the cost of a spice collection with your housemates. Check international sections Many supermarkets have excellent international aisles, where spices and specialty ingredients are often cheaper. Frozen is fine Frozen vegetables, especially mixed veg and peas, are perfect for many of these recipes and won’t go off. Store well Keep spices in a cool, dark place and rice in airtight containers to make everything last longer. BUDGET-FRIENDLY PROTEIN OPTIONS Many recipes in this book work brilliantly with cheaper protein alternatives: • Eggs (great for fried rice variations) • Lentils (red lentils work in most curry recipes) • Tinned fish (tuna, sardines) • Chicken thighs (often cheaper than breast and more flavoursome) • Mince (beef or lamb - a little goes a long way) Remember, cooking is about experimenting and finding what works for you. Start with what you can afford, try the recipes that excite you most and build your kitchen confidence from there!
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