Pantry inspired cooking

As we get ready to move, I'm trying to use up as much as possible from the pantry. Anything left will be inherited by our house-mates, but given what I've observed over the last two years, preparation of food that requires actual mixing of ingredients and cooking is extremely rare. I thought I'd share some of the things I'm cooking, and which ingredient(s) they are helping me finish;

- Cannelloni (6 lonely cannelloni shells, parmigiano reggiano, frozen spinach).
- Black pepper and parmesan no-knead bread (470g whole wheat flour, parmigiano reggiano, cornmeal, black peppercorns).
- Fettucine (400g semolina flour, 185g whole wheat flour, sage leaves from the garden).
- Steak with bearnaise sauce (tarragon from the garden)
- Risotto (400g arborio rice).

Now to find a way to use up condensed milk, 2 tins of passionfruit pulp, macadamia oil, puff pastry, assorted spices, and some frozen quince syrup....