The Store Cupboard Dessert – Brownies

The Store Cupboard Dessert - Brownies
A basic chocolate brownie recipe using store cupboard stable ingredients.

This is a great dessert recipe that relies on store cupboard ingredients that are shelf stable and last a long time.  Whenever I need to make a dessert, the go-to option is these brownies – the only question I need to ask is if there is an egg in the house?  Everything else stays in the pantry until needed.  Or until you get the munchies and scoff the chocolate chips! No fancy mixers needed, just combine everything in a bowl and bang into the oven – then hey presto!  Brownies!

SERVES: Makes 9 large brownies – however many that serves is up to you!


  • Self-Raising Flour – 0.5 cup
  • Sugar (white or brown)- 1 cup
  • Vanilla Extract / Essence – 1 teaspoon
  • Cocoa Powder – 0.3 cup
  • Eggs – 2
  • Melted Butter or Olive Oil – 0.5 cup
  • Chocolate Chips – 100g
  • Pinch of salt


  • If you don’t have self raising flour, use plain flour and 1 teaspoon of baking powder (not bicarb or baking soda!).
  • For the chocolate chips, use one packet of Dr. Oetker Milk Chocolate Chunks.
  • Combine Cadburys drinking chocolate into the cocoa powder.


  • Preheat oven to 350F/180C and grease brownie tin with oil/butter.
  • In a mixing bowl, sift together the dry ingredients.
  • Add wet ingredients and mix well.
  • Pour batter into tin and bake for 25 minutes.
  • Eat.

The Store Cupboard Dinner – Green Beans, Bacon and Couscous

The Store Cupboard Dinner
Green beans, Pancetta & Couscous!

This recipe is great for when you need to defrost the freezer and have a huge bag of green string beans to use up.  Or, for when you only have like 10 minutes to make dinner.  Every ingredient stays in the freezer or cupboard for weeks or months until needed.  Actual prep time takes only minutes – pancetta, green beans and couscous combine to make a great and healthy dinner at a moment’s notice.



  • Pancetta cubes (smoked) – 65g / 1 cup / half of a packet from Tescos
  • Frozen Green String Beans – 2 cups
  • Couscous – 1 cup
  • Boiling Water – 1 cup + 2 cups
  • Chicken Stock Cube/Stock Pot
  • Wholegrain Mustard – 1 tablespoon
  • Apple Cider Vinegar – 1 tablespoon


  • Frying pan
  • Large mixing bowl
  • Small mixing bowl


  • In a mixing bowl, add green beans and 2 cups of boiling water.  No need to salt.
  • Put couscous and chicken stock into a bowl, add 1 cup of boiling water, then cover with a plate/clingfilm.
  • Set a frying pan on medium-high and add pancetta.
  • Once the meat is nearly crisp, add the mustard and cider vinegar, and stir through.  Be careful as this will spit!
  • Drain the green beans and add them to the pan, making sure they’re evenly coated and beginning to sizzle.
  • Once all the water is absorbed by the couscous, fluff it through with a fork.
  • To serve: pile couscous on a plate, topping with the pancetta-beans.  Serve with lemon wedges or a dollop of greek yogurt, if to hand.