In our Store Cupboard Essentials series we’ve dived into the details of which cooking oils and vinegars you should always have to hand when cooking, or the differences between the various types of paprika, for example. But, I’ve not yet shared my list of the staple items that I suggest you keep your store cupboard or pantry* stocked with. Whether you’re starting afresh or having a spring clear out of your kitchen cupboards and getting rid of all of those tins and jars that are waaay past their best-before date, I hope that this helps.
Salt
Oils
Olive oil
Sunflower/rapeseed oil
Sesame oil
Vinegar
Red wine vinegar
Cider vinegar
Balsamic vinegar
White wine or Sherry vinegar
Rice wine vinegar
Sauces
Dijon or wholegrain mustard
Soy sauce
Fish sauce
Harissa
Mint
Horseradish
Apple
Worcester
Spices
Cajun/all purpose seasoning
Cumin
Ground coriander
Garam masala/curry powder
Chilli flakes
Smoked paprika
Mixed herbs
Turmeric
Black pepper
Jars and Bottles
Capers
Anchovies
Lemon
Tomato paste
Vegetable/chicken/beef stock
Tins
Chickpeas
Tinned tomatoes
Tinned cannellini/butter beans – ANY BEANS!!
Dry Goods
Pasta
Couscous
Lentils/split peas
Basmati
Strong bread flour
Self raising
Cornflour
*Few people have a pantry in their homes, but pantry or larder cupboards are popular in larger modern kitchens. Historically a larder was a cool cupboard or room built into the north or west side of a house (because those walls get less sun) with stone shelving built into the walls so that the whole space is below ambient room temperature; they were used to store perishables such as butter, milk, cheese and eggs, and the name comes from a time when they were used to store meat that had been covered in a layer of lard to further help in preserving it. A pantry is a similar large walk-in cupboard or small room dating back to medieval times used as additional storage for a kitchen, used to store bread originally but that over time became a general dry goods and crockery store.