These recipes go out to all those who wrinkle their brows in bewilderment when faced by apparently obscure ingredients (really they're not) in this column.
They are dedicated to those of us who live in areas that don't have a fabulously fashionable food store on the corner that
you can wander to and pick up best quality Italian buffalo mozzarella, Spanish paella rice and quinces in one hit, and for those who may just like their food undemanding and simple.
I thought this exercise could be rather a challenge, depending on where you live and what goodies are stocked on the shelves of your local dairy. But it proved pretty easy to produce a tasty three-course meal which was a pleasure to serve and to eat.
The recipes are basic but good and could be used as a base to add to by using fresh herbs, or using salmon instead of tuna, berries instead of apricots.
A tin of beans cooked slowly in the oven with tomatoes, with peas and feta added at the last minute, is colourful and warming as the nights get cooler.
Tuna cakes are a perfect comfort food - pan-fried and served on potatoes and lemon.
Then finish off with satisfying custardy bread and butter pudding made with fruit bread and tinned apricots.
As you lie back sated, it is nice to know that good food is good food and all you need are simple ingredients, some time and imagination.
CHEF'S TIP
Any type of tinned beans can be used - haricot, kidney, or substitute chickpeas. Likewise for the bread - if not using fruit bread, add a handful of raisins to the mix and a sprinkle of cinnamon.
