Nadia Lim reveals how to make delicious food with whatever you have in your cupboard

It seems like baking has become the number one pass time while New Zealand is in lockdown to battle the spread of Covid-19.

Kiwi celebrity cook Nadia Lim has given us her top tip for making a delicious meal with whatever you have floating around in the cupboard.

She also noted that there are a lot of substitutes that can be used - especially when flour is flying off the shelves.

Here is a tasty recipe she's shared for a flourless chocolate and berry brownie.

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Got no flour, but got a can of beans? Well, you can still treat yourself to chocolate brownie! The beans act as the starch that helps bind the brownie together (yep, not kidding!) and it makes it extra moist and fudgey (and gluten-free) too. A recipe from my vegetable cookbook Vegful and here it is for you☺️ 125g butter or coconut oil 1/2 cup brown or white sugar 250g Good quality dark (60-75%) chocolate, chopped 4 eggs 2 x 400g cans black beans or kidney beans (rinsed and drained well) 2 teaspoons baking powder A handful of berries or nuts (optional) 1. Preheat oven to 150degC. Line a 20x20cm (or similar size) square tin or baking dish with baking paper. 2. Place butter/coconut oil, sugar and chocolate in a medium pot and heat gently, stirring frequently, until chocolate has melted. Allow to cool slightly. 3. Transfer to a food processor or blender and add eggs, beans and baking powder. Blend until smooth and well combined (scrape down the sides as necessary). 4. Pour mixture into prepared tin and scatter with berries or nuts (if using). Bake for 20-25 minutes (20 min if you like fudgey brownie, 25 min if you like it firmer - I go in between!) 5. Refrigerate for about 10 minutes to allow it to set slightly. Eat at room temp or cold (it’ll keep in an airtight container in the fridge for up to a week, or can be frozen).

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And here's her amazing recipe for a yeast-free flatbread.

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Apparently yeast is out of stock too🤷🏻‍♀️Never fear lockdowners.....unleavened flatbread is here!! If you’d like to make bread without yeast, here’s my easy-peasy flatbread recipe - great for turning into garlic butter naan to have with curry, a wrap Middle Eastern style, or a (non-traditional but still awesome) pizza base👍 Here ya go, this is what you’ll need... *2 cups self-raising flour (or plain flour with 2 teaspoons baking powder added) *3/4 cup milk (of any kind), or plain yoghurt or water *1.5 Tablespoons olive oil (or any oil) *1/4 teaspoon salt. Other ‘nice to haves’ = butter, garlic, fresh herbs (but not essential!) to make a garlic n’ herb butter to spread on 1. Place flour, milk, oil and salt in a bowl and mix to combine. 2. Knead on a lightly floured surface for 5 minutes or until dough is smooth. Divide into 4-6 portions and leave to rest on the bench for 10-15 minutes or so. 3. Heat a large, heavy-bottomed skillet or fry pan on medium heat. Roll each piece of dough out into a roughly 25cm circle, lightly brush with a little oil. Place in hot pan and cook for about 2 minutes each side or until puffed and golden. If you’re using garlic and herb butter, spread it on whilst bread is hot. Repeat with remaining dough☺️ Mmmmmmm!

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Nadia Lim's chickpea, tomato and pea curry recipe is definitely worth a try!

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If you missed this ‘lockdown recipe’ for Chickpea, Tomato & Pea Curry on IG TV yesterday, here it is written down for ya. A tasty, easy-peasy goodie that just uses what you have on hand so no unnecessary dashes to the supermarket are needed! - 1 onion (or a leek or shallots), diced (good, but optional) - a few potatoes (or a Kumara or some diced pumpkin) - 1 Tbsp curry powder - 1 can chickpeas (or lentils or beans) - 1 can tomatoes - 1-2 cups frozen peas (or green beans, or whatever other frozen veg, or canned or fresh veg you have!) Other ‘nice to haves’ (but not essential) ingredients = a little coconut milk/cream and/or some natural yoghurt, some fresh herbs like coriander or parsley or mint. 1. Heat a good drizzle of oil in a large fry pan on medium heat and cook potatoes and onion for 4-5 minutes. 2. Add a little more oil and curry powder, continue cooking for 30-60 seconds. 3. Add drained chickpeas and tomatoes, and a little water. Simmer away, partially covered, until potatoes are tender. If you’ve got some coconut cream/milk, or normal or cashew cream, stir a drizzle in now. Season with salt to taste. 4. There you go, you’re done! If you have herbs in the garden, chop some up and sprinkle on top. A dollop of yoghurt (if you have) is lovely too. Tips: - Try other variations like Pumpkin & Lentil (mmmmm!) - Freezes well - Keeps in the fridge for up to 3-4 days. Just re-heat with a little water added to loosen - I reckon it tastes even better the next day! #stayhome #lockdownrecipes #usewhatyougot

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An easy-peasy curry using pantry and freezer staples.

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Thanks for the lockdown recipes, Nadia!!

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