The Thrifty Cookbook: 476 Ways to Eat Well With Leftovers (5 page)

Bottled anchovy fillets

Bottled mini gherkins (cornichons)

Bottled capers

Bottled artichoke hearts

Tuna: I prefer ‘dolphin friendly’, and fish packed in oil rather than brine

Oil: a good extra virgin olive oil for salads, ordinary olive oil for everyday; sunflower or vegetable oil for deep-frying; tasty oils such as sesame for stir-fries and walnut for salads

Vinegar: white or red wine, cider, malt (for chutneys) and the best aged balsamic you can afford – the thicker and more syrupy (without the addition of molasses) the better

Vermouth or Martini – the end of a bottle of dry white wine will also usually do the trick

Mustard: wholegrain and smooth French mustard

Thai curry pastes (red or green)

Sauces: soy, Worcestershire, Tabasco, Thai fish sauce (also called
nam pla
)

Honey, preferably runny

Vanilla extract