Ten pantry items for self-isolation

Now that many of us are looking to manage our potential exposure to coronavirus, we might be spending a little more time inside than we’re used to.

Whether you’ve just returned from overseas or living it up in your castle made of stockpiled toilet paper, here’s a shopping list of things you might want to fill your kitchen with before you shut the doors.

Salt

Playing smart, you’re better off skipping the melee in the canned tuna aisle and heading for the salt instead. This super-preserver has been our best friend in the kitchen since even before kitchens existed. Now that you’ve got a bit of time on your hands you might like to try making own pancetta, turning a few litres of milk into feta, or curing a fish that you’ve caught barehanded from a nearby stream. Preserving what you have isn’t hard, but without salt you’re straight out of luck.

Flour

Before you start stockpiling all that flour, think about what you’re going to do with it because not all flours are created equal. If you’re thinking of sourdough, maybe a few kilos of unbleached or wholemeal flour might be the way to go. Pasta is going to need something relatively high in gluten, but you might also need to get some regular old plain flour for cakes and things. Steer clear of the self-raising. It’ll just limit your options.

Eggs

Eggs are quite possibly the most versatile food. Mayonnaise, cakes, fried rice, omelettes, or just boil one and eat it. You could do a lot worse than having a few dozen eggs in the pantry to keep you in good food for the duration.

Dried mushrooms

Dried mushrooms should be a staple in your pantry at all times. They add a big punch of umami and a meaty texture to dishes, and reconstituting them in water gives you an instant mushroom stock.

Chuck steak

Mince is versatile but after your 10th consecutive meal of it you’ll be craving something with some texture. Opt for chuck steak in the freezer instead to enjoy delicious toothsome meals.

Rice

Give me a few cups of rice (and a couple of eggs) and enough time and I’ll build you a civilisation from scratch. Every Asian family knows that rice makes anything a meal. Either make dishes to accompany it or just scrounge a few bits and pieces and turn it into your family’s favourite fried rice.

Frozen peas

The purists may sing the praises of shelling your own, but that doesn’t get greens into my kids’ mouths in two minutes with no complaints. From soups, to pastas to curries, peas are pretty well perfect.

Dried beans

Dried beans aren’t considered the most exciting of foods, but they can be pure magic. They can be used to bulk up braises and the like, but they really come into their own when you think of them less as filler in a chilli con carne, and more in the vein of cassoulet, silky white bean hummus and homemade baked beans.