Stock the larder
Ingredients I use
The store-cupboard staples behind the recipes — good, better and best. 25 staples.
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Oils & Vinegars
A good olive oil and balsamic transform simple food.
Extra Virgin Olive Oil
For dressing, finishing and everyday cooking.
Balsamic Vinegar
From salad dressing to a glossy reduction.
Rapeseed / Vegetable Oil
Neutral, high-smoke-point oil for frying.
Toasted Sesame Oil
A few drops finish any stir-fry.
Salt & Pepper
Season properly and everything tastes better.
Sea Salt Flakes
Flaky salt for seasoning and finishing.
Black Peppercorns
Always grind fresh.
Spices & Dried Herbs
A small, fresh spice rack does a lot of heavy lifting.
Smoked Paprika
Smoky depth for stews, rubs and rice.
Ground Cumin
Warm, earthy backbone of curries and chillis.
Dried Oregano
The pizza and tomato-sauce herb.
Chilli Flakes
Easy, controllable heat.
Stocks & Bouillon
The base of soups, risottos, gravies and braises.
Chicken Stock
Cubes, pots or fresh.
Vegetable Stock
A versatile veggie base.
Tins & Jars
The store-cupboard heroes behind a fast dinner.
Chopped Tomatoes
The cheaper tins are waterier — better ones are worth it.
Coconut Milk
For curries, dals and puddings.
Chickpeas
Hummus, curries and quick salads.
Pasta, Rice & Grains
Cheap, filling and the base of dozens of meals.
Dried Pasta
Bronze-die holds sauce better.
Basmati Rice
Fragrant long-grain for curries.
Risotto Rice
Arborio or Carnaroli for creamy risotto.
Sweet & Baking
Good chocolate and real vanilla make a big difference.
Vanilla Extract
Real extract, not flavouring.
Dark Chocolate
70% for baking and ganache.
Honey
For dressings, drizzling and bakes.
Condiments & Sauces
The bottles that add instant savoury depth.
Soy Sauce
Light for seasoning, dark for colour.
Dijon Mustard
Dressings, sauces and a roast ham.
Fish Sauce
Umami for Thai and Vietnamese cooking.
Worcestershire Sauce
Savoury hit for gravies, marinades and a Bloody Mary.