What I always have in

This list does change over time, but having a good selection of flavours that can be thrown into food to give a little extra makes sure that every meal is a pleasure.

Olive Oil – Cheap stuff for most things, plus extra virgin stuff for salad dressings, relishes etc.

Crème Fraiche – Lasts for about a month longer than sell by date. Use in any cooked recipes that need cream, because it doesn’t separate when you cook it.

Onions – Shallots, Red Onions, Garlic, Chilis – can always be used to zing up a dish.

Nuts – Pine nuts, Almonds (flaked and ground).

Stock - Cubes for chicken, lamb, beef plus Marigold Vegetable Bouillon powder.

Herbs – Dried: Mixed, Thyme, Parsley - Fresh: Basil and Coriander in a pot when in season.

Spices – Pepper Corns for grinding, Flaked Sea Salt, Coriander, Mustard Powder, Turmeric, Cumin, Curry Powder, Chili Powder, Ginger - actually this list could go on for ever...

Sauces -Soy sauce, Mushroom Ketchup, Thai Fish Sauce.

Tomatoes - Tomato Puree (in a tube in the fridge so it doesn’t go off) and Tinned Tomatoes. Don't use Ketchup - please - it's the devil's food!