One of my other projects is eating up the produce in the freezers and all the tins of stuff that I have hoarded away in case of a nuclear winter. Otherwise, I will cry when we don't take it with us.
All the half used jars of this and that. We won't be moving till February, but I reckon I can reduce our foodbills quite significantly by actually feeding us as much as possible out of the cupboards. OK, so I guess as time goes by, the idea of chick pea and sprinkles soup may pall, but I bet I can get them to eat it at least once.
Which brings me (at last! I hear you cry) to the cake. A carrot cake, but I didn't have enough carrot, so some apple went in it. Mindful of my need to use up stuff in the kitchen, I added some dessicated coconut to the original recipe, and some syrup from a jar of opened stem ginger to flavour the syrup that I poured over the cake at the end. The original recipe is Hugh Fearnley-Whittingstall's in River Cottage Everyday, but this is my version.