{"id":9116,"date":"2024-08-22T14:42:44","date_gmt":"2024-08-22T12:42:44","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=9116"},"modified":"2024-08-22T14:42:51","modified_gmt":"2024-08-22T12:42:51","slug":"pantry-staples","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/pantry-staples\/","title":{"rendered":"Ingredients I always have in stock at home"},"content":{"rendered":"

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In This Article:<\/h3>\n
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  1. The basics<\/a><\/li>\n
  2. Fresh ingredients<\/a><\/li>\n
  3. Frozen goods<\/a><\/li>\n
  4. Pantry items<\/a><\/li>\n
  5. Pre-made<\/a><\/li>\n<\/ol>\n

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    One of the most common questions I get asked as a chef is whether I like cooking for myself. The answer is a firm yes, but differently. At home, I\u2019m lazier than I am in my professional life, so I choose meals that minimise mess and toil, but maximise eating enjoyment.<\/p>\n

    I have a mental list of ingredients that I always keep on standby, ready to satisfy the craving of the day. I\u2019ve shared this list below, in the hope that it will help you to love cooking at home too. <\/p>\n

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    The basics<\/h3>\n
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    Start with the absolute essentials: Olive oil, lemons, limes, garlic, eggs, and Maldon salt. Then make sure you\u2019re stocked up on your favourite condiments (see here for my recommendations<\/a>). Beyond this, choose ingredients that can be cooked quickly and last a long time, so that you don\u2019t have to restock too frequently. As a general rule, stove-top cooking is way quicker than anything done in an oven, so I tend to choose ingredients that work well when cooked quickly over high heat.<\/p>\n

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    Fresh ingredients<\/h3>\n
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    Green veggies are a perfect example of ingredients that thrive in a frying pan. My number one is broccolini, which I could happily eat with every meal, followed by zucchini and spring onion. Spring onions are a great hack because they are much quicker to cook than regular onions, and have a fresher and gentler flavour. I use the tops as fresh garnish and cook the white parts in any dish that would usually require large onions. <\/p>\n

    Spring onions are a great hack because they are much quicker to cook than regular onions, and have a fresher and gentler flavour.<\/p><\/blockquote>\n

    A hard cheese such as Parmigiano Reggiano is great to keep around. It lasts forever and adds instant umami to any dish.<\/p>\n

    I always try to have a tub of cr\u00e8me fra\u00eeche or double-thick yoghurt in the fridge. They both last longer than fresh cream, and I prefer the extra acidity anyway. Dollop on saut\u00e9ed veggies or mix with lemon, tahini and olive oil as a salad dressing.<\/p>\n

    Kimchi<\/a> is another fridge staple. Again, it has a really long shelf life \u2013 and has so many applications. Add it to cheese toasties, fried rice, or simply pile it on top of crackers with hummus or smashed avo.<\/p>\n

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    A post shared by The Fermentary by Sepial (@the_fermentary_by_sepial)<\/a><\/p>\n<\/div>\n<\/blockquote>\n