The Pantry

I don’t have a huge kitchen and I don’t have much in the way of fancy gadgetry. I believe you need a basic supply of ingredients to be able to produce a diverse array of family meals. Waste is a real issue for me – I like to be able to use up what we have available before restocking, so recycling is important. It also means you tend to eat fresh and at less cost. If you are starting out or looking to start afresh here’s my list of “must haves”:

  • Eggs
  • Butter
  • Full fat milk
  • Cheeses
    • cheddar, parmesan, gruyere, goats, feta, mozzarella
  • Natural yoghurt
  • Rices
    • Brown, basmati, jasmine, arborio
  • Pastas
    • Penne, spaghetti, fettucine, macaroni, thick egg noodles
  • Cous Cous
  • Lentils
  • Quinoa
  • Vinegars
    • White, red, balsamic, cider, tarragon (can be hard to find)
  • Sauces
    • Worcester, soy, tamari (gluten free soy), tomato ketchup, mayonnaise, kecap manis (sweet soy sauce), fish sauce
  • Spices
    • Dried chili, cumin, cinnamon, paprika, pepper, cloves, nutmeg, turmeric, cardamom
  • Herbs
    • Dried coriander, oregano, basil, rosemary, sage, parsley
  • Oils
    • Olive, rapeseed, sunflower, sesame, walnut, vegetable, coconut
  • Sugars
    • Golden granulated, caster, icing (confectioners), brown (demerara)
  • Flours
    • Plain white, strong white, whole meal, self raising, corn flour
  • Tins & Jars
    • Fruit like peaches and apricots, baked beans, sweetcorn, red kidney beans, butter beans, asparagus, chick peas, olives, beetroot, sun-dried tomatoes, roasted red peppers, golden syrup, maple syrup
  • Baking powder, bread soda, vanilla pods or essence, almond essence, cocoa
  • Seeds
    • Sesame, poppy
  • Nuts
    • Dukkah (an Egyptian spice, herb and nut condiment. It’s commonly used as a dip with bread, olive oil and crudités), pine nuts, macadamia, peanuts
  • Dried ingredients
    • Fried shallots, dried fruits (sultanas, raisins, apricots, dates)

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