Store Cupboard Essentials

As we head into a 3rd UK lockdown, I’m finally getting round to de-cluttering and re-organise cupboards and closets. Whilst sorting out my kitchen, I took note of some of the essential items I keep in my store cupboard to ensure I have a stock of staple ingredients to create easy meals from.

Here is my list of store cupboard essentials:

Oil – I keep this pretty simple, a good quality extra virgin olive oil for dressings and a sunflower/vegetable oil or light blended oil for frying, and I also have sesame oil & coconut oil for Asian dishes.

Passata/Tinned tomatoes - tomatoes are a staple ingredient of many popular recipes – including pasta sauces, curries, soups and chillis. Tinned tomatoes come whole, chopped and sieved (passata). If your budget stretches to it try buying the Mutti brand (renowned for their consistently great taste)

Dried Pasta – I know some Italians who have cupboards dedicated to dried pasta in its many variations. You don’t need to be that committed to the cause; I would suggest the following:

• Long pasta – either Spaghetti, Linguine or Tagliatelle

• Short pasta – either Penne, Rigatoni or Fussili

• Small pasta – Orzo, Stelline or Ditalini (these are great to add into soups)

Rice – As a rule of thumb, the shorter the grain the more absorbent the rice will be. I tend to keep the following in my cupboard including some packs of precooked rice to pop into the microwave

• Risotto - Arborio or Carnaroli

• Basamati - brown or white

• Long grain - brown or white

Flour – Flour for everything, from bread and cake making (especially banana bread) to thickening sauces, I keep a pack of the following:

• Strong bread flour (White and Wholemeal)

• Rye

• Spelt

• Type ‘00’ for pasta making

• Corn

Pulses/Beans – Again these are cooking staple, a great source of non-meat protein and fillers for when times are lean. They are packed with B vitamins and fibre, and incredibly good for you. They can turn any soup or stew into a chunky, wholesome bowls of goodness. My top 4:

• Chickpeas

• Lentils

• Cannellini beans

• Kidney beans

Grains – Couscous is amazingly easy to cook: a bit of measuring and then simply soak it in boiling water. Serve it in salads, or with stews and grilled meat/vegetables. Quinoa makes a good alternative for those looking for gluten free options as well being a good plant based high-protein ingredient.

Olives, anchovies, and capers – used across the Mediterranean these 3 individually or together can enhance and provide a flavour punch to many a dish.

Breadcrumbs – an extremely useful ingredient indeed. Just grate or blitz up your stale bread and keep in an airtight container or pop in a freezer bag. Not only are they great for coating things they also can make a crunchy topping and can replace cheese on pasta with a little know how.

Stock - used in risottos, curries, soups, and gravy. It will add extra flavour to couscous and other grains. The cheapest form of stock is cubes. Similar products include jelly pots and concentrated stock in bottles. Be careful with the saltiness of the cubes, low sodium one are available.