Spices sitting in the cupboard? Veg at the back of the fridge? Lonely leftovers? Spiced lentils and rice and A Big Old Soup are the answers

Batch-cook and chill supermarket rice, ready to knock up a takeaway-style fried rice, or throw together a risotto-style tray that you just mix up and bake

Canned sardines, mackerel and shellfish make a quick and easy dinner. Just add bread or pasta …

Spam is a shining beacon of culinary innovation through hardship, and represents a complex history across many cultures

This staple of hot chips, pies and sausage sizzles also works brilliantly in everything from Japanese-style pasta to Malaysian fried rice

For Iberian flavour year round, fill the freezer with summer salsa and stock your pantry with good olive oil, sherry vinegar and lots of garlic, so one of Spain’s classic base sauces will always be mere moments away

Long-lasting and versatile ingredients will see us through the winter – grains, pulses, warming spices – and remember to make good use of the freezer

Instead of phoning up for your takeaway, try cooking them at home with Rob Allison’s recipes

Four easily adaptable dishes from the UK’s queen of thrift, using tinned fish and other store-cupboard ingredients

Jam is a handy fallback when fruit is in short supply, be that in an eggless cake, or as an accompaniment for cheese, pancakes, granola and more ...

Almond, polenta and oats are the home cook’s best kitchen friends when plain and self-raising flour are hard to find

Easy, store-cupboard spring salad ideas from our archive: tuna, white bean and radish, spicy new potato, herby quinoa with cheese and roast chicken