The one-week store cupboard meal plan

Last summer we took a trip up to Denmark. It’s a long drive, over 1600 kilometres, although we took several days to complete the journey. I made sure that the campervan larder was fully stocked with sufficient provisions to cook an evening meal every day, if necessary. I wanted to avoid wasting half a morning trying to find a supermarket without a height barrier. Of course, whilst away we do like to eat out from time to time, but this tends to be a lunchtime affair.

Would it be possible to cook a meal every evening for one week using just the items on the 33 ingredients list? The answer is ‘yes’. This uses every ingredient on the list with the exception of red chilli beans, but you could add these to the ratatouille. What’s more, during this trip I devised another recipe that proved so successful it was requested not once more, but three more times. I called it Danish pasta and peas in honour of the country where it was conceived.

As we are now in the full grip of winter I have made sure that the larder in the house is well-stocked with the magic 33 ingredients – we will be able to eat even if we can’t get out shopping for a day or two due to snow.

 

One Week Store-Cupboard Meal Plan

Day	Meal	Notes
Monday	Ratatouille, couscous and pine nuts	Use ½ jar of green pesto, keep remainder in fridge
Tuesday	Flageolet beans and pasta	Use ½ small box of white wine, keep remainder in fridge
Wednesday	Risotto with green pesto and pine nuts	Uses remainder of pesto and white wine
Thursday	Chickpea and spinach curry with boil-in-the-bag rice
Friday	Danish pasta and peas
Saturday	Asparagus and mushroom paella
Sunday	Omelette and fried potatoes or a frittata	Use tin haricots, tomato puree, onion and garlic to make side dish with dash red of red wine