Gingergirl: Something special from the cupboard

Helen Keown


Helen Keown

Smoked Salmon & Pea Frittata
Welcome to all about food. This week is all about store cupboard staples. Enjoy!

Welcome to all about food. This week is all about store cupboard staples. Enjoy!

Ask gingergirl

Hello gingergirl,

I often admire those who seem to whip up a dinner or supper from the remains of their fridge or cupboard. I have tried my best have the creative flair to do just so but I still find myself running to the shop at least three times a week. Can you give me any advice or guidance?

Many thanks,

Liz, Dooradoyle.

Hello Elizabeth,

I think the secret of creating a meal out of very little comes down to stocking up on what are considered store cupboard staples. Below I have listed some basics that I keep in my larder, fridge and freezer. Frittata is a very versatile, easy and tasty last minute dish that only takes moments to make. Be sure to get creative, think about, I could go on. For the recipe below I am using smoked salmon. I often freeze smoked salmon, especially if I have leftovers, or I pick up packs of smoked salmon trimmings; it defrosts in an hour or less. Alternative frittata fillings include goats cheese and red onion, roast peppers and tuna, asparagus and potato, bacon and cheese…

Smoked Salmon & Pea Frittata

(serves 4)

8 large free range or organic eggs

300g of smoked salmon cut into strips

500g of new potatoes

2 tablespoons of fresh dill

150g of frozen peas (petit pois are perfect)

Pepper and salt.

Cut the potatoes into thick clices and boil in salted water for ten minutes, drain and set aside to cool. Boil the peas for five minutes and set aside. In a large bowl beat the eggs until light and foamy, add the salmon, peas, dill, potatoes and season well. In a large, non stick frying pan heat a couple of tablespoons of olive oil, pour in the egg mixture and cook on a low heat for fifteen minutes or until the egg starts to set. Turn your grill on to medium and place the pan under the grill for a couple of minutes until lightly brown. Slide the fritatta onto a large plate and leave to cool and set for five minutes. Serve with a green salad and sour dough bread.

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Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

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