IN MY pantry

Dried legumes Lentils, chickpeas, white beans, borlotti beans and black beans. I add these to soups and stews, or make a black bean salsa. They’re high in fibre and a great vegetarian source of protein.

Canned legumes Lentils, chickpeas and four-bean mix – with no added salt – for when I’m short on time.

No-added-salt canned tomatoes These contain beneficial lycopene that may protect against certain types of cancer.

Dried pasta Always handy for a quick bolognese or Ali’s Roasted Vegetable Lasagne (page 78).

Basmati rice and brown Doongara rice Because they’re lower GI than jasmine rice, these are perfect for a stir-fry or curry.

Nuts and seeds They’re high in monounsaturated fats and great to add to salads, curries, porridge, pasta, or to mix into muffins for a flavour boost.

Oats These are high in fibre and beta-glucan, plus they are low GI, so they keep me feeling full until it’s lunchtime.

Tea I have all types of tea but my favourite is English breakfast. It’s chock-full of antioxidants and it makes a wonderful comfort drink!

Australian extra virgin olive oil

I use this in everything from prepping roasts to salad dressings. It’s loaded with wonderful hearthealthy fats.

Sesame and peanut oils

I use these unsaturated oils when I’m cooking Asian dishes.

Dried herbs and spices

To boost flavour, make a meal special and add antioxidants.

Wholegrain rice crackers and Vita Weat crispbreads Perfect as snacks teamed with a little cheese or peanut butter. They’re low in fat and higher in fibre than many alternatives.

Canned salmon and sardines

I take these to work for salads, or to have in a small wrap. They’re high in omega-3s and good for brain and heart health. I go for low-salt – salt intake can creep up on you.

Mayver’s Peanut Butter Just the peanuts, a pinch of salt and nothing else!

Low-salt chicken stock powder It brings out the flavour in loads of dishes.