The foods we eat to appease our hunger pangs, pronto!

LYNDA INGHAM-BROWN, TASTE SENIOR COPY EDITOR

“Cheese, always cheese. On crackers, on its own, on toast. If it’s fancy (i.e. Camembert or Brie), then maybe with some fig preserve. If it’s Cheddar, it has to be strong, and on crackers with tomato, pickled onion or gherkins. Eaten standing at the kitchen counter.”

WERNER HAYWOOD, ADVERTISING MANAGER

“Toasted cheese. And hot dogs are my favourite (if we have nice sausages in the freezer).”

ABIGAIL DONNELLY, TASTE FOOD EDITOR

“Toss al dente pasta with Parmesan and black pepper. Or a can of creamed sweetcorn mixed with flour and egg and fried, with a fried egg on top.”

LINDA SCARBOROUGH, EAT OUT COPY EDITOR

“I go for either slices of mature Cheddar on crackers with slivers of pickled gherkins, or Camembert/blue cheese on crackers with syrupy preserved figs. (Yes, I always have these things in my fridge/pantry.)

Sometimes I do ramen, but instead of the sachet of death, I splash in some soya sauce and rice vinegar or sriracha and sliced peppers, chillies or spring onions.

And then there’s always my favourite: nachos (cheese on top, melted in the microwave) with a quick pico de gallo (onions, tomatoes, pickles, cucumber, peppers, carrots or whatever I have lying around).”

AMY EBEDES, TASTE ONLINE EDITOR

“I always keep chopped banana in the freezer, which I blend with heaps of cocoa, peanut butter, cacao nibs and honey for an emergency fake chocolate mousse. Obviously it’s not the real deal, but it hits the sweet spot in under 3 minutes.”

NIKITA BUXTON, EAT OUT WRITER

“Frozen corn microwaved and tossed with feta or goat’s cheese and/or Parmesan, chilli flakes and salt and pepper. Bonus points if you have some leftover chives in the fridge.”

KATHARINE JACOBS, EAT OUT ONLINE EDITOR

“I slice cheese (of a Cheddar-y persuasion) and spread it with peanut butter for an immediate snack. If we have crackers, I might put the combination on a cracker, but to be honest, the cheese works fine as a vehicle on its own.

Alternatively, if I’ve feeling vaguely healthy, I’ll eat an apple in slices with peanut butter as a dip. Or avo on toast, dried mango, or yoghurt with yellow cling peaches and honey.”

LENE ROUX, TASTE ART DIRECTOR

“Fried or boiled eggs on toast. With avo if I’m lucky.”

ASHRAF BOOLEY, TASTE DIGITAL CONTENT PRODUCER

“Al dente penne tossed in a pan with pesto, butter, garlic, olive oil and a little cream (topped with Parmesan and a crack of black pepper).

Or, if I’m really really hangry, smoked chicken. I never used to like smoked chicken until I tossed it with my favourite greens, shavings of carrot, roasted nuts, feta, croutons and whatever odds and ends I can get my hands on, really. Or simply on a sandwich with mayo.”

What are your favourite “emergency” foods? Let us know in the comments section below.