Making the Most of What You’ve Got

One of the questions I get asked the most in my cooking classes is, “What can I make with what I already have in my pantry or fridge?”

It’s something I love to talk about, because for me, cooking has never been about complicated recipes or long ingredient lists. It’s about making the most of what’s on hand — and doing it with a bit of creativity and care.

Start by building a pantry that works for you. Keep a few staples on hand that can turn into a meal at any time — olive oil, pasta, rice, tinned tomatoes, good salt, herbs, and maybe a few jars of beans or lentils. Add a couple of fresh things from the fridge — eggs, lemons, a bunch of greens — and you’re already halfway to dinner.

Sometimes it’s as simple as roasting vegetables with olive oil and salt, tossing them through pasta, or folding them into a quick omelette. Other days, a tin of chickpeas and a few spices can become a beautiful, hearty salad.

Cooking this way keeps things fresh, healthy, and stress-free — and it often leads to the most delicious surprises.

So next time you think there’s “nothing” in the fridge, take another look. You might just find the start of something wonderful.