Food enthusiasts seeking to elevate their home cooking with minimal fuss have reason to celebrate. Acclaimed cookbook author Alison Roman has unveiled three transformative recipes designed specifically for the well-stocked store cupboard, proving that exceptional meals don't require exotic ingredients.
Brothy Vinegar Noodles with Mushrooms and Sesame
Roman describes a bowl of perfectly cooked, slippery udon or soba in a salty, vinegary broth as one of life's greatest pleasures. This particular dish is a homage to the countless solo lunches she has enjoyed at various Japanese restaurants.
The recipe, which serves four, requires just 10 minutes of preparation and 30 minutes of cooking. Key ingredients include 675g of mixed mushrooms such as oyster or shiitake, 225-280g of dried udon or soba noodles, and a flavour-packed broth made from 120ml soy sauce and 90ml white distilled vinegar.
It's crucial to note that while the sauce pools generously, this is not a soup. The intense, savoury liquid is designed to dress the noodles, with perhaps just enough left to dip accompanying blanched greens.
Life-Changing Caramelised Shallot Pasta
Roman claims that her caramelised shallot pasta might have changed her life, a sentiment many of her followers now share. The magic lies in a simple skillet of caramelised shallots, tinned anchovies, and tomato puree.
The recipe serves four and can be prepared in about 55 minutes. A key advantage is that the flavour base—made from six large shallots, 60g of anchovy fillets, and a tube of tomato puree—can be prepared up to one month in advance and stored in the refrigerator.
This allows for a remarkably quick weeknight meal, with the reserved shallot paste also being versatile enough to enhance roast vegetables, fried eggs, or crispy chicken thighs.
Weeknight Lamb Ragu with a Secret Ingredient
This unapologetically lamb-forward ragu serves as what Roman calls a Trojan horse to inspire home cooks to add anchovies or fish sauce to their quick ragus. These pantry staples deepen the flavours and suggest a complexity typically achieved only through long cooking times.
The ragu, which can be made with minced lamb, pork, or beef, requires just 5 minutes of prep and 50 minutes of cooking. It can be made up to three days ahead and refrigerated, or frozen for up to two months, making it an ideal make-ahead meal.
Roman assures that the anchovies or fish sauce are simultaneously virtually undetectable and paramount to the dish's success, resulting in compliments on an above-average fantastic ragu without anyone pinpointing the secret ingredient.
All three recipes are extracted from Alison Roman's latest cookbook, Something from Nothing, published by Quadrille at £27. They demonstrate how a well-considered pantry, combined with a few fresh ingredients, can yield restaurant-quality meals for any home cook.
