Store cupboard saves from the #CSSCommunity


We don't all have access to shops at the moment and even if we do, we're trying to do our best to limit visits and stay home. We asked our lovely #CSSCommunity what store cupboard saves they've been using to give you some inspiration. 

Red Pepper Hummus (@huncooks)


  • 1 red pepper
  • 1 tin of chickpeas 
  • Juice of 1 lemon
  • 2tbsp extra virgin olive oil
  • 2tbsp tahini paste
  • 2 garlic cloves
  • 1 red chilli 
  • 1/2tsp cumin
  • 1/2tsp Cornish Sea Salt - Chilli Hit (or more to taste)


Roughly chop the red pepper into 4 pieces. De-seed the red chilli and peel the garlic cloves. Place the pepper pieces, the chilli and garlic into a roasting tin and add a drizzle of olive oil and the cumin. Shake to coat, and roast at 200c (fan) for 15 minutes. Remove the peppers, chilli and garlic from the oven and allow to cool. Meanwhile, drain and rinse the chickpeas. Set a few chickpeas aside to garnish. Use a food processor or NutriBullet to blend the tahini with the lemon juice and the olive oil. Once creamy, add the cooled roasted pepper, chilli and the garlic. Next add the drained chickpeas, along with the chilli Cornish sea salt and pulse until the hummus reaches your desired consistency. 

Garnish with the saved chickpeas, a pinch of chilli salt and a drizzle chilli oil if you have it! 

Smoked Bacon, Tomato & Halloumi Pasta Bake (@katieeatscornwall)


Serves 4 

  • 300g pasta (any shape can be used)
  • 4 rashers of smoked bacon
  • 1 onion 
  • 2 garlic cloves
  • 1 pepper
  • 1 courgette
  • Handful of mushrooms
  • 500g passata
  • 100g mascarpone (cream would also work)
  • 225g halloumi or mozzarella 
  • 50g parmesan
  • (the veggies can be swapped for anything similar)


Start by preheating oven to 180° Fan (200°). Bring a large pan of salted water to the boil and add the pasta. Heat a separate pan with a little oil and add the sliced bacon. Fry until brown and then add the diced onion and the garlic. Cook until soft then mix through the vegetables. Fry all together for around 5 minutes. Then stir through the passata and mascarpone and season with pepper and Cornish sea salt. Once the pasta is al dente, drain and stir through the passata mix and pour into a large oven dish. Top with the cubes of halloumi and sprinkle with Parmesan. Bake in the preheated oven for 20-30 minutes or until golden. 


Leftover Minestrone (@rachaelslarder)


  • 1.5l chicken bone broth or chicken stock
  • 2 tbsp organic olive oil
  • 2 organic carrots 
  • 1 organic onion 
  • 5 sticks of organic celery
  • 2 organic courgettes
  • 1 organic leek
  • 18 organic new potatoes 
  • 8-10 largish organic tomatoes 
  • 1 tin of butter beans (any beans will do)
  • A good handful of fresh chopped parsley or dried parsley 
  • Freshly ground black pepper to taste 
  • A good pinch or two Cornish Sea Salt 
  • (veggies can be swapped for anything similar)


Finely dice the onion, carrots, celery, tomatoes, courgettes and new potatoes. Set the diced courgettes aside. Halve the leek lengthways and finely slice. In a large pan, add the oil and heat. Add the diced onion, celery and carrots and sweat on low until the onion starts becoming translucent. Add the leeks, potatoes, tomatoes, bone broth/stock, Cornish Sea Salt and black pepper. Set pan over a low heat and cook initially for 30 minutes. After the 30 minutes taste the soup and adjust the seasoning with more salt and pepper if needed. Add the courgette and beans and cook for a further 15 minutes. 

Serve with crusty bread and a generous spoonful of freshly grated Pamigiano Reggiano and ground black pepper finish it off.