Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

There are some days when the weather simply steals the show. Yesterday was one of those glorious, golden days. The sun was out in full force, warming everything it touched and leaving me feeling a bit drained, but also utterly alive. After finishing work, I decided to give myself the simplest luxury I could think of: an hour outside with my face tilted toward the light, soaking up its beauty.

As I sat there, my thoughts meandered, as they often do, to food. With a trip just around the corner and my fridge and cupboards looking a bit lean, I was determined not to go shopping. This would have to be a cook-what-you-have sort of dinner. Sometimes the most enjoyable, creative meals come together this way, using what you already have as a challenge to stretch your skills.

Taking stock

When I finally pulled myself up and into the kitchen, I took stock: a pot of yoghurt in the fridge, a few scallops and some large prawns in the freezer, a jar of butter beans in the pantry, some odds and ends including mixed pointed peppers – purple, red, yellow – and the last chunk of flame-roasted peppers resting in a jar. No onions. No fresh vegetables or herbs save for parsley, basil and thyme. It was one of those “let’s see what happens” kinds of evenings.

The flatbread

First up was a quick yoghurt flatbread. It’s a fool-proof recipe I love because it requires so few ingredients and never lets me down. A bowl of yoghurt, self-raising flour, a light drizzle of olive oil and a good pinch of salt – mixed, kneaded, then left to rest.

That short breather gave me just enough time to tackle the peppers. Without onions to lean on, I sliced the mixed peppers into strips, fried them gently in olive oil with chopped garlic, allowing them to go silky and sweet.

The seafood

Next came the seafood – plump scallops and prawns, quickly seared to retain their delicate sweetness. A knob of butter, a scatter of Aleppo chilli flakes, freshly chopped parsley and a bright squeeze of lemon lifted the whole pan into something richer and fragrant.

The beans

With all that going on, my thoughts turned to the butter beans lurking at the back of the cupboard. They became the most luxurious bean purée. I blended them with a chunk of flame-roasted peppers and a dash of vinegar to add colour and a tangy backbone.

Lemon juice and leftover garlic confit deepened the flavour and gave the beans a silken texture, then I stirred through some of my favourite ‘Two and One’ olive oil. Suddenly, this modest store-cupboard staple was transformed into a silky, Mediterranean-inspired base.

When the flatbreads were rolled and cooked, I brushed them with olive oil stirred through with freshly chopped parsley, a whisper of Aleppo chilli flakes and a generous drizzle of chilli honey from Louisa’s Honey. Nothing complicated, yet the result was vibrant, spicy, and indulgent.

And that was dinner: butter bean and flame-roasted pepper purée, buttery seafood kissed with lemon, glossy peppers and parsley-flecked bread warm from the pan. Every bite was a reminder that you don’t need a long shopping list to make a beautiful meal.

Liberating

There’s something incredibly liberating about cooking this way. Sometimes we convince ourselves that creating something memorable requires a trip to the shops or the latest food trends. But when we embrace what we already have, we honour the ingredients before us and reduce food waste.

This dinner was my gentle nudge to myself – and to you – to make the most of what’s already in your kitchen. Let that constraint fuel your creativity. Let it inspire you to taste as you go, to make substitutions, to say yes to unexpected combinations. Food is meant to be an adventure, and some of the most exciting journeys begin with a near-empty fridge and a full heart.

So this week, I encourage you to look at your own supplies with fresh eyes. Cook without a plan. Trust your hands and your palate.

Go on, take up that challenge. You’ll surprise yourself, reduce your food waste, and discover the joy that lies waiting in your cupboard, fridge and freezer.

What will you make from what you already have? Share your stories and let’s inspire one another.