50+ nourishing dinners you can make with pantry staples

Look to the pantry and the freezer... here's what to cook with it.

Choose your next vegetarian dish from one of the many regions of Italy. Source: Benito Martin

Right now there's a good chance that at some point you're going to be cloistered at home for a couple of weeks, or even longer. Don't forget what is in your pantry and in your fridge and remember to be considerate and think in moderation. Here are some recipes to keep you inspired and cooking at home.

Eggs

Pizza rustica

Pizza rustica can really be filled with any ingredients, so use what you have on hand. Source: Made in Italy with Silvia Colloca

Silverbeet is everywhere in the winter months because it grows like the clappers with little effort at all. Throw a few seeds in now and you'll have fresh silverbeet to add to this savoury pie. If gardening isn't your thing, frozen spinach, well-drained, works just as well. Or add in whatever you have to hand. Everything goes well with eggs.

Pantry: Flour, olive oil, white wine, nutmeg, salt, UHT milk.

Fridge/freezer: Eggs, ricotta (or make your own), salami, silverbeet (or frozen spinach).

Shakshuka

This dish is so good you'll want to eat it at every meal for two weeks straight. Source: Bondi Harvest

Traditionally eaten for breakfast, there's no reason why this Middle Eastern favourite can't be enjoyed for dinner too. If you can't get your hands on fresh capsicum, preserved works well. If needed, any load of fresh greens will be just fine in place of kale.

Pantry: olive oil, onion, garlic, preserved capsicum, chilli, tomato paste, paprika, cumin, tinned tomatoes, brown sugar

Fridge/freezer: kale or other greens (baby spinach, rocket, silverbeet - whatever you can get your hands on), eggs, parsley (optional)

Potato omelette

This Spanish omelette is simplicity itself – as well as being creamy and delicious. Source: SBS Food

Any old omelette would do, of course, but this one is special. It's filled with potatoes to really up the satisfaction score. You can add a little shaved Parmesan or any other cheese you have on hand to add some extra nutrition and flavour.

Pantry: olive oil, potatoes, eggs, salt

Potatoes

Spicy potato salad

This is one of the most common dishes in Nepal and every Nepali person would have had this achar at least once in their lifetime. Source: SBS Food

Potatoes have kept populations from starving for centuries, so with a stack of spuds at the ready, you're going to be okay. They are one of the most versatile vegetables around. You can substitute sweet potatoes for the potato in this quick and easy dish and most other potato recipes. Depending on your stores/garden, you will most likely need to use frozen peas instead of fresh for this one. 

Pantry: potatoes, chilli, chilli flakes, lemon (you can use bottled lemon juice if needed), black sesame seeds (plain okay), oil, turmeric, fenugreek seeds

Fridge/freezer: frozen peas, other frozen vegetables if desired

Gnocchi with tomato sauce

Gnocchi isn't difficult to make - just remember to squeeze, rather than knead, the dough. Source: Poh & Co.

It's rather magical how a dish this tasty can be conjured seemingly out of thin air. If you have fresh tomatoes, use them, otherwise, tinned whole tomatoes will work. Gnocchi always proves just how versatile and satisfying the potato is.

Pantry: tinned tomatoes, olive oil, garlic, salt, potatoes, plain flour,  eggs

Fridge/freezer: Parmesan cheese

Pizza potatoes

Aside from being thoroughly delicious, this hearty bake is also vegetarian and gluten-free. Source: VICELAND / The Pizza Show / Farideh Sadeghin

This recipe is genius. Turn a can of tinned (preferably plum) tomatoes, a couple of onions, potato and cheese into a warming potato casserole that you can add and subtract from. This is how you eat your cares away.

Pantry: tinned tomatoes, onions, olive oil, potatoes

Fridge/freezer: provolone cheese (Parmesan works too)

Mince

Baked pastichio

This is a generous dish, so hearty leftovers should see you through another meal at least. Source: One World Kitchen

Mince might not last as long as other meat in the freezer (about a month), but it's so versatile that it's worth stocking up. You can make a baked pastichio using a packet of minced beef and your pantry and fridge staples. Substitute canned whole tomatoes if you haven't got fresh, and ricotta or additional Parmesan cheese (which lasts for ages in the fridge) for the Mizithra.

Pantry: pasta, olive oil, onions, garlic, canned tomatoes (or fresh), tomato sauce, flour, UHT milk, nutmeg, oregano, cinnamon, allspice, salt, pepper

Fridge/freezer: minced beef, Parmesan cheese, butter, eggs

Turkish pide

When bunkered in, garnishes are always optional... Source: Melissa Darr

Keep yoghurt and flour on hand and you can instantly whip up a versatile dough. Vary the meat filling for these pide pizzas to suit whatever you have on hand. This version uses beef mince and plenty of pantry staples.

Pantry: flour, oil, onion, garlic, tomato paste, ground cumin, ground coriander, smoked paprika, tinned tomatoes, pine nuts

Fridge/freezer: beef mince, yoghurt

Sweet ginger meatballs

Meatballs may not sound Japanese but it’s all about the sauce. Source: Cook Japan / Bloomsbury

A hybrid Japanese dish that makes the most of beef and pork mince. You could just use one of either if that's all you have in the freezer. Rich, Japanese flavours will be welcome on the palate after a week of tomato-ey dishes. Serve over rice with cooked frozen vegetables (fry them off after boiling for added flavour).

Pantry: ginger, egg, sesame oil, cornflour, oil, sesame seeds, soy sauce, dashi or chicken stock, sugar, mirin, rice vinegar

Fridge/freezer: spring onions (use plain onions if necessary), mince

Pulses and beans

Yellow dhal with peas

Yellow, red and French lentils are a must in any pantry stash. Source: SBS Food

An easy, one-pot vegetarian dish that's packed with good nutrition from pantry staples. Unless you grow your own, you'll most likely have to skip the coriander garnish, but that won't be sad news for many. You can also substitute tinned whole tomatoes for the fresh tomatoes in this recipe.

Pantry: ghee, ginger, chilli powder, cumin seeds, tinned whole tomatoes, turmeric, sugar, lentils

Fridge/freezer: Frozen peas

Baked beans

The grape-vine cutters who prune during the Tasmanian winter lap up Matthew Evan's warming pot of beans. Source: Alan Benson

These beans are hearty enough to be served as a main meal with some homemade seed bread. The only fridge/freezer item you need is bacon. By all means, leave it out if you want to make this dish vegetarian. You can add in some smoked paprika instead.

Pantry: dried white beans, canned tomatoes, white wine, bay leaves, rosemary, garlic, brown sugar

Fridge/freezer: bacon

Chickpea and spinach masala

Guaranteed this dish will forevermore become one of your go-tos. Source: Parveen's Indian Kitchen

This is the kind of dish that somehow brings comfort, no matter what. If you can't get a big bunch of fresh spinach for this recipe, frozen will be a good substitute. Everything else is straight out of the cupboard.

Pantry: oil, onions, garlic, chilli, tinned tomatoes, tinned chickpeas, salt, rice

Fridge/freezer: frozen spinach

Noodles

Cantonese noodles

This is probably the quickest dinner you'll ever make. Source: Alan Benson

While this recipe calls for fresh egg noodles (a sealed packet of which will last for a month in the fridge), you can easily substitute dried (which keep for even longer in the pantry). If you don't grow spring onions, garlic chives or sprouts - and both are ridiculously easy, so now is the time - you can use finely-chopped plain onions and garlic from your stores and throw in some blanched edamame beans instead.

Pantry: oil, garlic, noodles, Chinese cooking wine, soy sauce, oyster sauce, salt, sugar, sesame oil

Fridge/freezer: spring onions, bean sprouts

Sesame noodles

This dish is so popular in Taiwan, you can even find it at 7-Eleven stores. Source: Ben Dearnley

Cold sesame noodles are a street food favourite in Taiwan. Serve this recipe with some frozen greens - beans, edamame, peas, etc - on the side for extra nutrition.

Pantry: tahini, peanut butter, sesame oil, soy sauce, black vinegar, sugar, garlic, ginger, noodles

Spicy pork noodles

Beijing zha jiang mian is another delicious way to use up your store of frozen mince. The tasty sauce is made entirely from pantry staples. You can use finely diced onion in place of the spring onions if needed.

Pantry: oil, garlic, ginger, black bean sauce, hoisin sauce, chicken stock, sugar, rice vinegar, noodles

Fridge/freezer: pork mince, spring onions

Frozen vegetables

Buy nothing new curry

The kitchen sink never tasted so good... Source: Murdoch Books / Rob Palmer

In tighter times, you'll want to use up every last scrap of fresh veg and this curry is the way to do it. You literally throw in whatever loose vegetables you've still got kicking around and the aromatic sauce transforms them into dinner. You can also use frozen vegetables if you've already cooked through your fresh stash.

Pantry: coconut oil, cardamom pods, cinnamon stick, fennel seeds, onion, garlic, ginger, curry powder, red chilli, tinned coconut cream, stock, tomato passata

Fridge/freezer: frozen vegetables or any leftover vegetables

Chickpea and vegetable casserole

Make this casserole with whatever vegetables you can find. Source: SBS Food

Fair enough, this casserole is not going to be quite as amazing when made from frozen vegetables, but needs must. There's enough flavour pumping from the harissa, turmeric and paprika to make up for a lack of texture. A casserole like this tastes even better the next day, so make a double batch.

Pantry: oil, onions, garlic, chilli, turmeric, paprika, harissa paste, tomato paste, vegetable stock, tinned chickpeas

Fridge/freezer: frozen vegetables

Split pea and cauliflower curry

If you haven't got cauliflower, you can use frozen spinach or broccoli instead. Source: Plum Books / Jeremy Simons

Frozen cauliflower is great to have in stock. It can get a little mushy when cooked, but this flavourful curry can take it.

Pantry: yellow split peas, onion, coconut milk, coconut oil, turmeric, cumin seeds, chilli

Fridge/freezer: frozen cauliflower, shallots (use dried or even onion if needed)

Pasta

Spaghetti with garlic and olive oil

Simple, filling and there when you need it. Source: SBS Food

If you've got a bag of pasta, you're never going to starve. You can make the most delicious dinners by adding just a couple of extra pantry-kept ingredients. This simple dish with olive oil and garlic is step number one. At a pinch, you can use dried parsley in place of fresh. You can also leave out the capers and anchovy fillets to leave this dish at its naked best.

Pantry: pasta, olive oil, garlic, chilli, capers, anchovy fillets

Fridge/freezer: parsley (maybe you grow it in the garden?)

Broken pasta and lentil soup

This is a great throw-together dish for when your cupboards and fridge are erring on the empty side. Source: Benito Martin

A throw-together dish that will fill you right up. Chances are you're not going to have pancetta on hand, but you can substitute bacon or just leave it out, making this dish vegetarian. Substitute dried thyme for the fresh (unless you've sensibly got some out back in the herb garden).

Pantry: olive oil, onion, carrot, lentils, thyme, stock, pasta

Fridge: Parmesan rind

Spaghetti alla carbonara

A traditional carbonara doesn't contain cream, which makes it even more accessible when stores are low. Source: John Laurie

This simple meal has got to be one of the top dishes to make when your pantry feels bare. You can throw in some bacon, or you can just skip it. All you really need is pasta, eggs and garlic. Consider this a staple!

Pantry: pasta, olive oil, eggs, garlic

Fridge/freezer: pancetta or bacon (optional), pecorino or Parmesan

Rice

Rice with peas

Homemade stock is best, but grab a few boxes of long-life, store-bought stock to keep in the pantry, too. Source: Chris Chen

A good risotto is a fine thing to eat in a crisis. This one uses simple ingredients to create something very comforting. Fresh peas are nice, but not essential.

Pantry: risotto rice, chicken stock, olive oil, garlic, onion, white wine

Fridge/freezer: frozen peas, butter, Parmesan cheese

Persian steamed saffron rice

Once you smell the rice toasting, you know a good crust (tahdig) is forming. Source: SBS Food

A good part of the world exists on rice each day, which is a good reminder of what a nourishing food it can be. This is a very simple dish that packs a lot of flavour. While this recipe calls on saffron threads, which may not be so readily available in your cupboard right now, you can substitute for a spice of your choice to complement your tastes.

Pantry: rice, saffron threads, sugar, ghee, cumin seeds

Fridge/freezer: natural yoghurt

Jollof rice

Jollof rice is perhaps the best-known West African dish because it's delicious, colourful and easy to prepare. Source: China Squirrel

This "African paella" is easy to prepare from pantry and freezer staples. To whip up this hearty fish dish whenever you need, make sure you pick up some frozen firm fish fillets, like Hoki, barramundi or snapper - or buy fresh and freeze yourself. You can substitute preserved versions of any of the fresh ingredients in this recipe - tomatoes, capsicums, onions.

Pantry: tinned tomatoes, preserved capsicums, chilli, oil, onion, rice

Fridge/freezer: frozen carrots, frozen fish, zucchini or celery (possible to leave out)

Canned fish

Drunken sardines on toast

Sardines are highly nutritious and a sustainable alternative to larger canned fish. Source: SBS Food

A can of sardines produces this simple meal that will leave you feeling happily satisfied. Making your own bread is very satisfying, too. You can substitute shallots or onion for the eschalot.

Pantry: chipotle chilli (or any chilli you can muster), Worcestershire sauce, gin, tomato sauce, canned sardines, olive oil, bread

Fridge/freezer: shallots (or onion from the pantry)

Tuna melt

The tuna melt. Source: In Bread

You can make this sensational melt with tinned tuna, whole egg mayo and sliced cheese. Toasties for dinner will quickly become a hit when you use up any sweet corn, onion and celery you may have available, or any other accompaniment you like to house between two slices of bread.

Pantry: tinned tuna, onion and bread

Fridge/freezer: sliced cheese, corn, mayo, celery and/or greens

Pissaladière

Big, bold flavours feel very generous in times of scarcity. Source: Benito Martin

France's answer to the pizza can be made with either a bread or pastry base and eaten hot or cold. It's full of strong flavours, straight from the pantry -  onions, anchovies, thyme and olives. Pizza dough is simple to make from stocked ingredients.

Pantry: onions, olive oil, anchovy fillets, black olives, thyme, flour, yeast, sugar

Fridge/freezer: butter