Beef

Corned beef won’t ever get an award for the most elegant or visually appealing ingredient, but it has stood the test of time for good reason. The practice of salt-curing beef to preserve it goes back centuries, and during the first and second world wars tinned corned beef or ‘bully beef’ – ‘bully’ being derived from the French word ‘bouilli’, meaning ‘boiled’ – was a staple ration for British soldiers due to its long shelf life. It’s a storecupboard staple that’s affordable and endlessly adaptable, from slices for your sandwiches to cubes for a hearty hash. In Jamaica, it’s transformed into a speedy stew by simmering the crumbled beef with peppers, herbs, ketchup for sweetness and a Scotch bonnet for warmth – finely chop the chilli if you really want the spice.

A rich, warming beef stew that’s served with polenta for something a bit different to the usual mash. Polenta is a quick win when you don’t have time to peel, chop and mash potatoes