The Art of the Larder: Good Food from Your Storecupboard, Every Day by Claire Thomson

  • Spaghetti with pecorino and black pepper (page 22)

    from The Art of the Larder: Good Food from Your Storecupboard, Every Day The Art of the Larder by Claire Thomson

    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Vegetarian
    • Ingredients: spaghetti pasta; black peppercorns; pecorino cheese
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Notes about this book

Notes about Recipes in this book

  • Tagliatelle with spinach and hazelnuts

    • wester on October 01, 2018

      It's nice that this dinner can be made completely from store-cupboard ingredients (I used frozen spinach), and it's vegetarian. I thought it was nice, but no more than that. The hazelnuts got lost and I would have liked the sauce to be creamier.

  • Lentils and tiny pasta

    • Victoria_from_London on February 10, 2021

      Cooks the lentils with soffrito, aromatics from dried, so no gain in pre-cooking them. Could do whole thing pressure ckr

  • Brown rice, edamame and miso

    • pomona on August 30, 2019

      One of those recipes that is made up of things I like but doesn't become a thing I particularly like. Ate it because it wasn't bad and it was what was for dinner but I probably won't make it again.

    • VineTomato on November 24, 2019

      This was just okay - nothing special. Mr VT rated it a shocking 4/10. I quite enjoyed it, I don't want to say I'll never make it again but I probably won't, preferring to try another recipe with similar ingredients if the mood strikes.

  • Spiced filo pumpkin pie

    • dichohecho on December 15, 2024

      Used crown prince squash and natural yoghurt instead of quark and it turned out well. Wasn't sure what type of salt to use so went with Maldon flaked sea salt. Filo wrapping instructions were a tad confusing - 11 and 5 o'clock is the same thing when you're arranging rectangles - so went a bit rogue. I suspect you could play with this a lot and it'd be fine.

  • Little gem Caesar

    • wester on September 25, 2018

      A good version of this classic salad. The only problem with the recipe is it makes too much dressing. Half would be enough. Don't worry about the amount of anchovies - my daughter says she hates anchovies, but she did like this salad.

  • Yoghurt and garam slow-roasted carrots

    • pomona on March 10, 2018

      Easy, tasty, new go-to carrot dish.

  • Cauliflower with green olives and almonds

    • pomona on March 06, 2018

      Delicious, quick - some chopping, 30 minutes roasting, a bit of assembling. Acceptable leftover for work lunch.

    • wester on October 21, 2018

      Very umami but a bit one-note.

  • Japanese aubergine with mirin and sesame (Nasu dengaku)

    • pomona on March 08, 2018

      Disappointing but my expectations were very high. It was tasty but not as good as I've had in restaurants. I'll try again with the pale purple aubergines or the little ones, and a thinner layer of the miso paste.

  • Cianfotta

    • pomona on March 30, 2018

      Change order of cooking to minimise pots - potatoes first then onions in the potato saucepan. Needs a side of cheesy polenta or polenta chips.

  • West African groundnut stew

    • pomona on March 08, 2018

      Claire Thomson picks interesting things that you might have left over. This is outside my repertoire so it was exciting to be able to make it from what was in the cupboard. This is pretty delicious even though I only had a half of the peanut paste required in the recipe so I used half the tomatoes and a bit less tomato paste.

  • Caramelized apple and maple bread pudding

    • Grumbletum on February 28, 2026

      Easy peasy recipe. Didn’t have cream so subbed in milk. Baked in the air fryer and worked a treat.

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  • ISBN 10 1849499551
  • ISBN 13 9781849499552
  • Published Sep 21 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

The Art of the Larder presents 150 dishes that offer everyday meal solutions, all with storecupboard basics at their heart. An organized, methodical and economical kitchen cupboard can be life-changing. Knowing that you can always have a simple, healthy, delicious meal at your fingertips will revolutionise the way you cook and shop. Food writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts and seeds for instant dessert or breakfast solutions. By combining larder staples with a little fresh produce, you can enhance your dinner or just make a storecupboard supper from scratch. With dishes including buckwheat crepes, sour cherry and pistachio pilaf, firecracker noodles, red lentil hummus, spiced Moroccan almond pastries, date and semolina bars, and honey and nutmeg tea bread, The Art of the Larder is a vital cookbook in every kitchen.

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