In order to cook good, wholesome food for your family every day, you need a well-stocked store cupboard full of good-quality basics. This is the definitive list of those all-important basics – it may look like a lot to start with, but these ingredients will last for a while and make a world of difference to your cooking.

Tins

Whole plum tomatoes

• Essential for sauces, soups, stews, casseroles – a true all-rounder!

Pulses and beans (chickpeas, cannellini, kidney, and lentils)

• Great fillers and bulkers, a source of protein and fibre.

Light coconut milk

• Add to soups and curries for a mellow, creamy flavour.

Good-quality tinned tuna, salmon, or sardines

• Great for simple pasta dishes and fishcakes.

Good-quality anchovies

• The perfect salty seasoning for sauces and stews.

Packets

Rice (brown and/or white)

• Wholegrain rice is full of fibre which we need for our digestive system. Add a handful to vegetable soups or use leftover cooked rice in a stir fry.

Dried pasta

• Perfect for pasta bakes or straight-up stovetop wonders – make sure you hang on to any leftover bits to stir into soups and stews.

Dried noodles (egg or rice)

• Great for stir-fries, soups and curries.

Couscous

• Made from semolina, couscous is a beautiful accompaniment to a tagine or stew, and makes the perfect base for a salad. Add chopped dried cranberries or apricots to really jazz it up.

Grains (bulgur, pearl barley, farro)

• Also great and relatively cheap bulkers for stews and soups. Cook a larger batch than you need and turn into delicious salads, warm or cooled.

Jars & bottles

Honey

• Add a touch of sweetness to sauces and marinades. At breakfast and in baking, you only need a little drizzle!

Mustard

• Add a bit of a kick to stews, sauces and marinades, or use as a condiment.
• Tip: a tablespoon of grainy mustard and a tablespoon of honey make a great coating when roasting sausages.

Olive oil

• Use as a basic cooking oil for lots of Western dishes.

Groundnut or vegetable oil

• Good flavourless oil for everyday cooking.

Soy sauce

• Seasoning for Asian dishes, marinades and sauces. Use the lower salt varieties whenever possible.

Vinegars (red wine, cider, balsamic)  

• Lots of dishes benefit from a little vinegar – think dressings, marinades, sauces and stews.

Herbs & spices

Oregano

• Mediterranean vibes. Also an essential flavour in Italian-American cuisine.

Smoked paprika

• Punchy, smoky goodness, from Spain to the American Deep South.

Chilli

• Flakes, powder, mild or  hot…we all need a bit of spice!

Cinnamon

• A warming and comforting flavour. Bakes and sauces – both sweet and savoury – love a little sprinkling.

Cumin

• Robust and earthy, and integral to Indian and Mexican cooking. Buy the seeds and toast in a dry pan to release another level of flavour.

Coriander

• Lemony and fragrant.

Curry powder

• A classic blend for basic sauces and curries.

Five-spice

• A fabulous blend for marinades, rubs, and noodle dishes.

Sea salt

• Sea salt flakes will last you longer than table salt, and encourage you to use less salt in your cooking.

Black peppercorns

• Buy whole peppercorns and grind them when you need them in a pepper mill or pestle and mortar. It tastes a hundred times better than stale, pre-ground pepper.

Miscellaneous

Good-quality stock cubes

• An excellent way to add flavour and seasoning to loads of different dishes. Try the low-salt versions – they’re often just as good.

Porridge oats

• Perfect for a filling breakfast, even in warmer months. For a change from porridge, try making a big batch of bircher muesli – it’ll keep in the fridge for a few days. Oats are also super useful in baking, from cookies to crumble toppings.

Plain flour, self-raising flour (wholemeal or white)

• For thickening sauces, coating meat, fish and veggies for frying, and baking.

Nuts and seeds

• Have a couple of packets of your faves for toasting and sprinkling over salads, soups and stews, or onto yoghurt.

Good-to-haves (extras but not essentials)

• Extra virgin olive oil (for dressing salads and drizzling over finished dishes – never cooking)
• Olives
• Capers
• Tomato purée (add a flavour punch to lots of different dishes)
• Bread flour
• Dried yeast
• Dried fruit
• Cocoa powder
• Sugar (white and brown)
• Toasted sesame oil (a flavoursome oil used often in South-east Asian cuisine)
• Baking powder
• Turmeric (beautifully yellow, and a secret weapon in lots of Indian recipes)
• Garam masala
• Ground ginger
• Fennel seeds
• Your favourite condiments (ketchup, brown sauce, mayonnaise, Tabasco – you never know when you’ll need ‘em)