I put some lamb riblets (from the freezer) in the slow cooker yesterday, on top of a layer of sliced onions (from the pantry). The onions & juices from the lamb went into the blender for a gravy base, added a dash of cream, and found a small container of sauteed chanterelle mushrooms in the freezer, so added them too (as well as a few things from the spice shelf). Roasted (frozen) cauliflower on the side, and some noodles (pantry) for DH.