YOUR KITCHEN ESSENTIALS

Here are the ingredients I swear by – and always have to hand – so I can rustle up a quick, nutritious dish without resorting to ready-made meals. You don’t have to rush to buy them all – just get those you need for the recipes you want to cook and add to your stores as you go

ALWAYS IN THE FRIDGE

Greek yoghurt

Double cream

Salted or unsalted butter – either is fine for the recipes Cheese – Parmesan or Grana Padano, Cheddar, cream cheese Vegetables – cabbage, spring onion, lettuce, carrots, peppers, aubergines, cucumber, celery, cauliflower

Lemons

Harissa paste

Horseradish sauce

Nuts – pine nuts, walnuts, almonds, pecans and macadamia are best stored in the freezer for instant flavour and crunch

Flaxseed – golden gives a good colour to baking; keep it in the fridge to stop it from becoming rancid

BY THE HOB

Extra-virgin olive oil – I keep two types, one standard variety for cooking and one more expensive singleestate oil for drizzling over cooked foods and salads

Black pepper

Fine sea salt – offers a better distribution of flavour than sea

salt flakes, which are also expensive

Eggs – I use medium size in the recipes

Tomatoes – stored out of the fridge for the best flavour Onions and garlic

IN THE CUPBOARD

Baking powder – look for a gluten-free version Ground almonds

Vanilla extract

Canned low-carb fruit (such as berries or pears), not in syrup Canned beans, lentils, chickpeas Canned tomatoes

Canned sardines, mackerel, tuna, pilchards

Roast peppers in a jar

Mustard – Dijon, wholegrain and English

Vinegar – red wine or cider, plus a medium-priced balsamic

Dried beans, lentils, chickpeas Peanut butter and tahini

Tamari (gluten-free) and soy sauce

Worcestershire sauce

Toasted sesame oil

Spices – ground coriander, cumin, turmeric, curry powder, chaat masala powder, chilli flakes, smoked paprika, black onion seeds, fennel seeds