People stocking up their kitchens and pantries has been big news in the past few weeks. So, now you’ve got your ingredients… what are you going to use them for? We’ve got a few ideas! Welcome to our round-the-world culinary guide, featuring our take on some scrumptious world classics that you can adapt from home.


Cheat's Kothu Roti

Kothu is a Sri Lankan delicacy, and one of the unmissable dishes and experiences on a visit to the country – make sure to find a street food seller making this, it’s a fantastic watch! With so many supermarkets and food shops empty, we’ve put together an entirely untraditional version of this flatbread stir-fry that uses ingredients that you might already have in your cupboards.


  • About 8 flatbreads (rotis if you have, but parathas, tortillas and sandwich wraps will work!)
  • 2 tbsp oil
  • 7 curry leaves
  • 2 green chillies, chopped and deseeded
  • 1 medium red onion, roughly chopped
  • ½ tsp ground turmeric
  • 150g carrots, diced
  • 1 tbsp frozen peas, defrosted (optional)
  • 150 cabbage/leeks/kale (whatever greenery you have in your fridge!), finely sliced
  • Salt
  • 2 eggs
  • 150g leftover curry (of any kind – bonus points if it’s Sri Lankan, of course!)


  1. Chop your flatbreads into small squares – about 1.5-2cm. Set aside.
  2. Heat the oil in a medium pan over a low heat. Add the curry leaves and chillies and saute briefly, before adding the onions and cooking until soft. Then add the turmeric and turn the heat up to high.
  3. Add the vegetables and stir-fry for a few minutes until cooked. Season to taste.
  4. Turn the heat down to medium. Push the vegetable mix to one side of the pan. If your pan looks dry, add some oil. Break in the eggs, season with salt, and scramble. Mix together the vegetables and egg mixture and turn the heat back up to high.
  5. Add the chopped flatbread to the pan a handful at a time, mixing them in with each addition.
  6. Once all the bread is in, add your curry and mix thoroughly. Cook until everything is warmed through, and serve hot.


Homemade Egg Pasta

Pasta has become one of the hot commodities in the UK over the last few weeks, with shop shelves across the country bare of fusilli, spaghetti and macaroni alike. To beat the shortage, why not make your own fresh pasta at home? You might be surprised at how few ingredients it takes. If you don’t have a pasta machine, don’t worry! We’ve provided instructions for both with a machine and without. Serves 6 Ingredients

  • 600g white ‘00’ flour
  • 6 medium eggs
  • ½ tsp fine salt


  1. Sift the flour onto a clean work surface or into a large bowl. Make a well in the middle and break in the eggs and beat together. Add the salt. Note – if you’ve got a food processor you can use that to make the dough and keep your hands a bit cleaner! Add the mixture as above and pulse it together until it resembles breadcrumbs.
  2. Using the handle of a wooden spoon or your fingers, mix the flour into the eggs from the middle outwards.
  3. Once you’ve mixed for awhile and you’ve got a crumbly textured dough in front of you, bring it together with your hands into a rough ball.
  4. Knead until you’ve got a soft dough – after a few minutes (depending on how much elbow grease you put in!) you should end up with a smooth rather than rough and floury dough.
  5. Wrap your dough in cling film or beeswax wraps and rest it in the fridge for up to an hour.

Rolling with a pasta machine

  1. Make sure your pasta machine is properly set up as per manufacturer’s instructions.
  2. Take your dough out of the fridge and cut into sections. Make sure to keep the rest of the dough covered while you work so it doesn’t dry out.
  3. Dust your work surface with ‘00’ flour and press out your dough so it’s flat.
  4. Set your pasta machine to its widest setting and feed the dough through – dust with a little flour if it sticks.
  5. Turn the machine down a setting and repeat. Then, fold the pasta in half and roll it through again. You’ll need to do this five or six times until it’s smooth.
  6. Work down through all the settings of your machine, dusting the dough lightly as needed.

Rolling pasta by hand

  1. Take your dough out of the fridge and cut into sections. Make sure to keep the rest of the dough covered while you work so it doesn’t dry out.
  2. Dust your work surface and a rolling pin with ‘00’ flour and press out your dough so it’s flat.
  3. You’ll need to roll the dough very thin to make your pasta the right texture – it should be thin enough for you to see the shape of your hand through it.

Shaping pasta Once you’ve got your sheet of thin pasta dough, it’s up to you how to shape it! Cut long strips for tagliatelle, cut circles and pinch together for farfalle, cut longer rectangles for lasagne sheets, or use your imagination and whatever cutters you have to hand! Fresh pasta will dry out quickly, so make sure to cut it and cook it immediately. You can use a damp tea towel as a cover.


The Perfect Pimm’s Punch

Anyone for Pimm’s? Here’s everything you need to know about making the perfect glass of the summer cocktail. For one glass you need…

  • A highball glass
  • 50ml Pimm's No 1
  • 150ml lemonade
  • Fresh mint leaves
  • Chopped strawberries
  • Sliced orange
  • Chopped cucumber
  • Plenty of ice

Instructions: Half fill your glass with ice, pop in the mint and chopped fruit, pour in the Pimm's, top with lemonade and stir.

For extra indulgence: Add champagne instead of lemonade!


Squash and Pineapple Curry

Ahead of England’s cricket tour to India, scheduled for January 2021, bring the sunshine of India to your home with this simple and delicious curry recipe, ready in 30 minutes.


  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 4 tsp Indian curry paste
  • 1 medium butternut squash (approx. 500g) peeled, deseeded and cut into chunks
  • 200ml reduced-fat coconut milk
  • 200ml vegetable stock
  • 140g frozen green beans
  • 237g can pineapple chunks in natural juice, drained
  • Coriander leaves, chopped, plus extra leaves to garnish
  • 1 packet of basmati rice


  1. Heat the oil in a wok or pan. Fry the onion for 5 minutes until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
  2. Cook the rice according to the packet instructions. When cooked, fluff up the rice with a fork.
  3. Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with the rice.


Breakfast Super-Shake

Try this delicious smoothie, high in natural fats and sugar, for the ideal fuel before a morning of intense exercise. Ingredients:

  • 100ml full-fat milk
  • 2 tbsp natural yogurt
  • 1 banana
  • 150g frozen fruits
  • 50g blueberries
  • 1tbsp chia seeds
  • ½ tsp cinnamon
  • 1 tbsp goji berries
  • 1 tsp mixed seeds
  • 1 tsp good quality honey

Method: Put all the ingredients in a blender and blitz until smooth. Pour into a chilled glass and enjoy!


Mexican-style Burrito Bowl

Mexican food is always a winner, and a burrito bowl is a fantastic option that combines all the flavours of the classic dish with the ease of a bowl meal. Use a combination of whatever tinned, fresh and store cupboard ingredients you have to customise to your taste. Serves 2 Ingredients

  • 200-250g cooked rice (a pouch of microwaveable rice will do the trick!)
  • 2 tbsp oil
  • 2 garlic cloves, finely chopped
  • 1 small red onion, finely chopped
  • 1 tbsp cider vinegar
  • 1 tsp honey
  • 400g tin of beans (Mexican style, taco or black beans etc)
  • Seasonings (customisable)
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tbsp chipotle paste or ½ tsp chilli powder (to taste)
  • Homemade salsa (recipe below), or 1 jar salsa
  • Sliced jalapenos (optional)
  • Grated cheese
  • Optional filling: chicken, beef, roasted sweet potato etc.


  1. If using a filling, cook this thoroughly until cooked through.
  2. Heat the oil in a large pan and fry the onion and then garlic briefly. Add the beans, vinegar, honey and seasonings.
  3. Stir together to combine, and cook over medium heat until heated through. Add the sliced jalapenos and additional filling, if using.
  4. Build the bowls. Start with a layer of rice, then spoon over the bean mixture, then top with salsa and grated cheese. Optional toppings could be sliced jalapenos, guacamole, sour cream or crushed tortilla chips.

Easy homemade salsa Ingredients

  • ¼ red onion
  • Juice of half a lime
  • 400g tin peeled plum tomatoes
  • 1 tbsp oil
  • ½ tsp crushed chill flakes (to taste)


  1. Pulse the onion using a food processor until finely chopped.
  2. Drain the tomatoes (save the liquid for an easy pasta sauce), and add to the processor with the lime juice, oil, crushed chilli flakes.
  3. Season to taste and pulse to your desired consistency.
  4. Add more chilli, spices or seasonings as you like.

Variations: Add a couple of green chillies with the onion in step 1 for a hotter salsa, or a roughly chopped pepper for a slightly chunkier salsa.


DIY Quarantini

Now is the time to find your inner mixologist! Follow our rough guide to design your signature tipple. Ingredients

  • 50-60ml base spirit – for example gin, vodka
  • Mixer juice – citrus like lemon or lime, cranberry, or whatever takes your fancy
  • Optional simple syrup – boil equal amounts water and sugar together to make this syrup that, when cooled, is perfect for sweetening your Quarantini


  1. As this is a DIY recipe it’s really up to you which combination and proportion of ingredients you use.
  2. We recommend shaking your base spirit, your desired amount of mixer and optional simple syrup together with a few ice cubes. If you don’t have a cocktail shaker, you can use two pint glasses or similar, making sure to tightly join the rims and prevent any spillage.
  3. Strain into your choice of cocktail glass, sit back and enjoy.