How to make the perfect ‘picky plate’ using bits and bobs from the fridge and pantry

Between you, me and the fridge door, even I get a case of food-tigue now and then. It usually happens when I’m knee-deep in recipe-writing, have spent too long on the road or when I’m home alone with no one to pull out all the stops for.

On these nights, dinner isn’t about choosing a recipe. It’s about foraging through the fridge and pantry for bits and bobs that can be assembled into something satisfying with zero heavy lifting.

In fact, it doesn’t take much brainpower, either, since I’ve developed a handy acronym to ensure I hit each point on the pathway to picky plate perfection – it is, after all, right there in the name.

P is for Pickles, ferments and zippy things

Acidic ingredients and tangy flavours signal to the body that you’re about to eat, stimulating saliva and kicking the digestive system into action. Picking pickles or fermented items means leaning on the good graces of gut-friendly bacteria to serve up some colour and veg when the larder is looking lacklustre.

Kimchi, sauerkraut and giardiniera are brilliant fridge shortcuts, lasting for months and delivering instant flavour. Add briny olives, a gaggle of Greek golden peppers or a cheek of lemon to squirt over crudites and you’re away. Remember to save any brine left in the jar for your next martini (or dressings, if you prefer).

I is for In season (fruit and veg to freshen up your plate)

Speaking of crudite, opt for something seasonally significant – such as orange or persimmon slices – alongside carrots, Lebanese cucumber slices (or quartered Qukes), cherry tomatoes, fennel or radishes. They provide the colour that only fresh fruit and veg can muster. For maximum crunch, take the veg to a day spa first: soak them in cold water for 10 minutes to revive any wilters.

C is for Crunch (something to get your molars mashing)

Crunch, you say? That deserves its own category. Whether you’re cracking open a box of crackers or a bag (or tin) of crisps, crunchy vehicles for schmutzy stuff are a must. The repetitive hand-to-mouth motion of eating has the same pacifying effect as thumb-sucking, nail-biting or smoking, but with a far more socially acceptable (and savoury) impact.

I mentioned the tin for a reason. With a picky plate, it’s easy to keep grazing past the point of fullness into mindless munching. If you’ll allow me to be in the pocket of Big Chip Tin for a moment: investing in a giant tin of chippies (like Bonilla a la Vista) creates a physical barrier between you and the rest of the stash. Plus, you can reuse it later to keep future open bags fresh.

Whether you’re cracking open a box of crackers or a bag (or tin) of crisps, crunchy vehicles for schmutzy stuff are a must.

These tins have a paint-can-style lid that makes them a pain to reopen, thereby forcing more intentional portioning – perfect for picky-picky without shovey-shovey. Of course, a few hunks of crusty bread wouldn’t go astray as a fare la scarpetta (basically a fancy way of saying “plate mop”) either.

K is for Key anchor (your main ingredient)

Even though this isn’t your bog-standard “meat and three veg” dinner, you’ll still need protein to make it a meal. Think smoked trout or salmon (NZ’s Marlee gets my gong for the best in class), smoked chicken or marinated tofu. You could also opt for a few slices of prosciutto or your favourite smallgoods, or a chunk of grilled halloumi.

Tinned seafood such as sardines, stuffed squid or premium anchovies would be lush, or you could grab some marinated octopus from the deli. If you want to take a plant-based route, drain and rinse a can of chickpeas or butter beans, toss them with salt flakes (or a seasoning mix of your choice) and a glug of olive oil, and add a little tahini to bring it all together.

Y is for Yolky or creamy (something rich or velvety, like dip or a jammy egg or two)

While we’re talking about rich, creamy, protein-y, why don’t we go all in on a couple of perfectly jammy eggs? Bring a medium saucepan of water to a boil, then drop it to a simmer. Gently lower a couple of eggs into the water with a slotted spoon, then set a timer for six minutes (seven if they’re straight from the fridge).

When the timer goes off, use a slotted spoon to scoop the eggs straight into ice-cold water – or run them under a cold tap until they’re cool to the touch. Peel just before you’re ready to assemble the plate.

Other creamy additions to consider include feta (marinated is great), soft cheese, natural or coconut yoghurt, a scoop of hummus (or your favourite dip), or even a wodge of nut butter.

One more thing…

Finish with a little something sweet if you like a proper finale. A few slices of apple, some dried apricots or a couple of squares of dark chocolate will make the whole meal feel complete.

I treat these plates like a grown-up version of my daughter’s school bento box. It’s all about the mix of colours, textures and little temptations that keep you (and her!) excited to go back for more.