If you like to travel you have most likely been in the same situation as Mrs J today. She’s closing down the place, cleaning up, getting ready to go somewhere else.

The fridge is empty – or should be emptied, pronto. Leave anything in it and the next person opening it will be green-slimed and looking for that ghostbusters number.

Or they might just call you, screaming.

You don’t want that, obviously.

So this is Mrs J’s last resort salad. Perhaps not the pinnacle of the culinary arts, but a good plan for that last evening when the fridge needs to be emptied. Be it at home or away.

The basis of the salad is canned corn and canned chickpeas, or any kind of canned beans in water. One small can of each, rinsed, in a bowl will do. Cut whatever leftovers of vegetables you have in smallish pieces and add to the corn/beans. Mrs J had a bit of cucumber and a couple of tomatoes. Bell peppers work well too.

Add a bit of fairly finely chopped onion. Red onion is great, but use whatever you have left. Mrs J somehow always has some onion left. Go figure.

Then you can add your choice of cheese. Depending on the cheese you have left over. Mrs J has made this salad with mozzarella cheese, for example. This time she had some feta cheese left.

If you don’t have cheese, grab a small can of tuna and add. Or you may have bacon bits left over. Or bits of cooked beef or chicken. Cut in smallish pieces, re-fry in some butter or olive oil and add. Don’t be shy.

Finally, make a dressing using olive oil (Mrs J always has olive oil at hand, and you should, too) and any kind of vinegar and some water. Add at least a teaspoon of sugar to the dressing. This is the secret! Shhh! Don’t tell anyone!

Mix everything. If you have time, chill the salad in the fridge for half an hour. Eat, possibly with some bread, or “a la nada”. Throw out the rest, without feeling guilty.

Happy travels and see you in the next kitchen!