The Challenge is well into the second week now, and we have been working our way through all the leftovers in the fridge and freezer so it was looking fairly empty last night.
In the freezer we have
top shelf - rolls, plain bread (it's a Scottish thing), and that bag of gooseberries.
second shelf - mackerel (awaiting gooseberries), and quorn chunks
third shelf - broth x 3, parsnip soup x 2 and jerusalem artichoke puree.
two drawers of peas, spinach, corn, and prawns.
And in the fridge we have
top shelf - natural yogurt, the acorn I am winterifying before planting, soya milk, tomato juice
second shelf - evaporated milk (known in this house as "nation") which Fegrig likes in his coffee, homemade chilli and ginger and cumin paste, root ginger, butter, cream cheese, and a completely empty real cheese box, which, mouse that I am, is giving me palpitations.
empty drawer - usually has bacon and other meat in it.
next shelf - mustard. Four varieties of it. I like a bit of mustard.
last shelf - olives, black and green, sauerkraut.
two drawers of fruit and veg - carrots, beetroot, onions, Bramley cooking apples.
In the door sections we have milk, suet, coffee (real, not imaginary), and more (and more) jars of sauces, pickles and dressings.
So, plenty of ingredients and spices, but not much actual food, if you know what I mean.
If you were starting again from scratch, with an empty kitchen and no food at all, what would you buy as your staple items?
I'll see if I can come up with a list for tomorrow.
n
