Simple staples: How to turn fridge stragglers into dinner
Christine Flynn shares low-waste recipes from her new cookbook, Easy Does It, packed with practical meals designed to make the most of what you already have.
If weeknight dinners feel like an uninspired loop of sad produce drawer leftovers, Christine Flynn’s third cookbook offers a sharp reset button. Flynn brings decades of restaurant experience down to earth with simple, low-fuss strategies that build real culinary confidence.
Easy Does It focuses on smart shortcuts that actually work. She suggests starting with a great sauce as a jumping-off point for quick meals, or dressing up peak-season produce for simple platters like green beans with fried lemon, hot honey and almonds.
Flynn puts everyday practicality first, turning humble pantry staples and fridge stragglers into vibrant dishes that make cooking feel fun again. If you’re ready to ditch the dinner rut without spending hours over a hot stove, Easy Does It is your new go-to guide for making every meal punch well above its weight.
Here are three simple, low-waste recipes from the book to get you started.
Coconut broth with noodles, sweet potatoes and leftover protein
Swap in whatever protein you have to reinvent this cozy coconut noodle bowl
Serves 2
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
2 cups leftover cooked protein, such as chicken, cod, pork, steak or soft tofu
3 Tbsp coconut oil or olive oil
8 cm piece of fresh ginger, sliced
1 medium sweet potato, peeled and cut into 5 cm cubes
Pinch of salt
1 Tbsp yellow curry powder
1 tsp turmeric
4 cups chicken broth or water
2 cans (13.5 oz) full-fat coconut milk
1 Tbsp pure liquid honey or sugar
4 oz rice vermicelli or rice stick noodles
2 Tbsp fish sauce
1 Tbsp hot vinegar or pepperoncini juice
Zest and juice of 2 limes
Method
Chop or tear your protein into bite-sized pieces.
In a large saucepan over high heat, warm the coconut oil. Add the ginger. Fry for 3 to 5 minutes until golden brown, stirring so that it does not burn. Use a slotted spoon to remove the ginger and discard.
Add the sweet potato and a big pinch of salt to the ginger-infused oil. Cook for 3 to 5 minutes, until they just start to soften. Add the curry powder and turmeric, and stir. Let the spices toast for about 30 seconds, then add the chicken broth, coconut milk and honey.
Bring the soup to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, until the sweet potato is al dente, but not soft.
Rinse the noodles well with water. Add them to the saucepan, along with your protein. Stir so that the noodles separate. Continue cooking for about 2 minutes, or until the noodles are tender and the protein is warmed through. Add the fish sauce, hot vinegar and lime zest and juice. Give everything a good stir.
Divide the soup among bowls. Top each serving with fresh cilantro, beet pickled turnips, some green cabbage, scallions and jalapeño. Serve with chili crisp and lime wedges. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Braised beef with vinegar and peppers
Make this versatile roast once and enjoy it in new ways for days to come
Serves 4
Preparation time 1 hour
Cooking time 3 hours
Ingredients
2 lbs chuck roast
1 Tbsp salt
Fresh cracked black pepper
1 Tbsp sweet paprika
2 Tbsp olive oil
4 cups beef broth or water
1 medium yellow onion, cut into 6 wedges
2 red bell peppers, cut into quarters
2 green bell peppers, cut into quarters
4 cloves garlic, thinly sliced
¾ cup white vinegar
2 Tbsp sugar or pure liquid honey
Method
Rub the beef all over with the salt, lots of cracked black pepper and the paprika. Place the beef on a plate and let it rest at room temperature for at least 1 hour, but no more than 2.
Line a plate with paper towels.
Warm the olive oil in a large Dutch oven over high heat. Once the oil starts to shimmer, gently place the beef in the Dutch oven to brown.
Reduce the heat as necessary if the oil starts to smoke, and continue browning the meat for 5 to 7 minutes, turning every so often to ensure each side gets browned.
Use tongs to lift the roast out of the Dutch oven and transfer it to the prepared plate. Discard any oil in the Dutch oven and wipe out the rest with a paper towel.
Return the beef to the Dutch oven. Add the beef broth, onion, red and green bell peppers, garlic, vinegar and sugar.
Bring the mixture to a boil over high heat, cover and reduce to a simmer. Let simmer, covered, for 2½ to 3 hours, or until the beef is fork-tender. Serve hot.
Store leftovers in an airtight container in the fridge for up to 5 days.
Jammy blueberries with lemon dumplings
Bright lemon cuts through the sweetness of the blueberries in this comforting, jammy treat
Serves 8
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients
Blueberry Filling
5 cups fresh or frozen blueberries, divided
¼ cup sugar
Pinch of cinnamon
1 Tbsp water
Pinch of salt
Juice of 1 lemon
Dumplings
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp sugar
Pinch of salt
Zest of 1 lemon
1 cup whole (3.25 per cent) milk
3 Tbsp melted butter
To serve
Vanilla ice cream
Pure maple syrup, for drizzling
Method
Make the blueberry filling: In a large Dutch oven over high heat, place about half of the blueberries, the sugar, cinnamon, water, salt and lemon juice.
Cook for 3 to 5 minutes, stirring occasionally, until the berries burst. Add the remaining blueberries. Reduce the heat to a simmer while you make the dumplings.
Make the dumplings: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt and lemon zest. In a separate medium bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients.
Use a rubber spatula to stir until just combined. Use a large tablespoon to drop the dough into the saucepan of blueberries. You'll get about 6 large spoonfuls: be sure to space them out when adding to the blueberries so they have room to expand.
Once all the dough has been added, cover and let steam over low heat for 20 minutes, resisting the urge to remove the lid and peek, until the dumplings are puffed and a paring knife inserted into the centre of the dumplings comes out hot to the touch.
Serve immediately with vanilla ice cream and a drizzle of maple syrup.
