Leftover pantry perks

Once a year I force myself to give the pantry a good spring clean, throw away ingredients past their use-by date, then ensure jars and cans are replaced in alphabetical order. My family think I'm a fusspot but everyone can find the ingredients they want because they're arranged A to Z.

There are always a few items I keep out to use within a few days. Some are close to their use-by date, others to their best-by date:

Jam is one of those items that should be enjoyed by its best-by date. It's a versatile meal-maker: as a filling for jam tarts and tartlets; in Louise cake; in sponges; as a topping for cookies or scones before baking; as a sweetener in desserts such as apple pie or crumble; melted over icecream; in baked apples; sandwiches with cheese; as a glaze for roast meat; or combined with a little red wine vinegar as a sauce for venison or beef steak.

Chutneys are also best appreciated when under a year old. Add them to casseroles; spread on pizza bases in place of tomato paste; combine with orange juice as a sauce for sausages or steaks; or add to scone or muffin mixtures.

Lentils stored in an airtight container at room temperature will keep for a year. They are valued for their high protein content and can be used in many of the same ways as rice. Brown lentils are the most common variety and, as with green lentils, they keep their shape once cooked. They can also be mashed and mixed with seasonings and butter. Red lentils cook quickly and disintegrate and can be used as a side dish, in salads, soups and stews.

Olives in brine have a long shelf life - a few years ago I pickled my own olives and still have jars to enjoy. In winter they add great flavour to stews; also add them to pasta sauces; use as a topping for pizzas, quiche or bruschetta; make a dip of pureed olives and garlic; chop and add to mayo with lemon juice as a topping for veges; or make a chunky vegetable sauce with onion, garlic, courgettes, broccoli, cauliflower and a can of chopped tomatoes and handful of olives.

RECIPES

CAPSICUM AND APRICOT CHUTNEY MINI MUFFINS

I used a full-of-flavour Barkers chutney. You may need to add a little chilli if you're using a substitute. Rice milk is prepared from brown rice and is lactose- and dairy-free.

50g butter, melted

1/2 cup each: capsicum and apricot chutney, rice milk

2 large eggs, lightly beaten

1 & 1/4 cups self-raising flour

1/4 tsp each: baking soda, salt

100g feta, diced

Preheat the oven to 200C. Lightly oil two 12-hole mini muffin pans. Combine the butter, chutney, rice milk and eggs in a large bowl. In a separate bowl combine the flour, baking soda, salt and feta cheese. Stir well. Mix into the liquid mixture.

Fill the muffin holes with the batter. Bake for 15 minutes or until cooked. Makes 24.

THUMBPRINT JAM COOKIES

175g butter, chopped

3/4 cup icing sugar

1 egg, separated

1 tsp vanilla essence

1 & 1/2 cups plain flour

1/2 cup finely chopped walnuts or hazelnuts, or walnut or hazelnut meal

1/2 cup raspberry jam or similar

Cream the butter and icing sugar until fluffy. Mix in the egg yolk and vanilla essence. Add the flour and mix well.

Chill for 30 minutes. Preheat the oven to 170C. Line an oven tray with baking paper. Toast the chopped nuts for about five minutes.

Roll the dough into 2.5cm balls. Lightly beat the egg white. Dip the balls into the egg white then into the nuts. Place on the baking tray.

Using your thumb, make a deep indent in the centre of the cookies. Fill with about half a teaspoon of jam.

Bake for about 20 minutes until the cookies have set. Makes about 28.

LENTIL FRITTERS

1/2 cup each: brown lentils, plain flour

1/2 tsp each: baking powder, salt

1 egg

1/2 cup milk

1 shallot, diced

1/2 cup finely chopped spinach

2 tbsp chopped coriander

2-3 tbsp rice bran oil

Cook the lentils in plenty of boiling water until soft - about 20 minutes. Drain well. Combine the flour, baking powder and salt. Whisk the egg and milk.

Combine with the flour mixture. Add shallot, spinach, coriander and lentils. Mix well. Heat the oil in a heavy frying pan. Fry heaped tablespoons of the mixture in batches, about 3-4 minutes each side. Keep warm in a 160C oven while frying the remainder.

Excellent served with yoghurt combined with chopped mint and diced cucumber. Makes about 18 fritters. Serves 4.

MOROCCAN CHICKEN

Use whole chicken legs - thigh and the drum - for best flavour. If preserved lemon is unavailable, use strips of fresh lemon rind.

Spice Rub: 1 tsp each: ground cumin, ginger, turmeric

2 tsp each: paprika, plain flour

1/2 tsp ground cinnamon

freshly ground black pepper to taste

Casserole: 6 chicken legs

2-3 tbsp olive oil

1 onion, diced

3 cloves garlic, crushed

Rind of 1 preserved lemon, julienned

1/2-1 cup pitted green olives

1-2 tbsp capers, rinsed

1 cup orange juice

1/2 cup sultanas or raisins

Garnish: 1/4 cup each: chopped parsley, chopped coriander leaves

Combine the spice rub ingredients.

Remove the skin from the chicken. Rub the chicken with the spices. Place in a pan. Refrigerate for at least one hour.

Heat one tablespoon of oil in a frying pan. Saute the onion, until softened. Stir in the garlic. Remove to one side.

Heat the remaining oil. Brown the chicken on both sides. Place in a large heavy shallow casserole or pan suitable for the hob. Top with the onion and garlic, preserved lemon, olives, capers, orange juice and raisins. Cover and simmer on low heat for 45 minutes or in a 180C oven for one hour. Top with the herbs.

Great served with couscous or polenta. Serves 4-6