My latest New Statesman column is about store cupboard standbys. I wrote it in response to an Observer Food Monthly feature on the subject.
A favourite quick lunch is rice with several of these items, and others, stirred in. On Saturday, the ingredients were a handful of olives, half a dozen sun-dried tomatoes each sliced into about four pieces, two handfuls of halved cherry tomatoes, and cubes of Gruyere. I had mine with a splash or two of Encona. Instead of the cheese, there might be fried cubes of pancetta, or tinned tuna, or tinned sardines. Artichokes, spring onions, peppers, and pine kernels are among the many other possible ingredients.