Food & Wine – March 2017

Cooking from the store cupboard

Our theme this month was “Store-cupboard Cooking” – how we can transfer kitchen essentials into quick and tasty meals, often at surprisingly little cost. Following a quick review of the usual contents of well-stocked store cupboards Geoff Heyes moved on to canned foods and showed a couple of short video clips taken from the BBC series Inside The Factory.

The first of these covered the development and history of canned food and finished with a piece about the food blogger Jack Munroe fooling a panel of food critics into thinking they were tasting samples from the new menu of a London restaurant whereas everything came out of tins with a two-course meal costing less than £0.70 per head!

As usual we finished by tasting samples prepared by our members including chilli con carne, flapjack and a tasty cake known as Fletcher’s Folly. You can find the recipes here: Storecupboard recipes

“Fletcher’s Folly”
“Wedding” flapjack
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