I love the challenge and the satisfaction of cooking something out of nothing. My husband often tells me there is nothing in the fridge and then half an hour later he will have something tasty in front of him. I remember us often coming home to an empty fridge on Sunday nights and my mother always managing to whip up something delicious like sweetcorn fritters or sesame chicken. Being thrifty in the kitchen is definitely a skill, and once you acquire it, you will love it.
What’s the secret ? A well-stocked pantry. It allows you to make something out of nothing with ease and a little creativity. The trick is to figure out what belongs in your pantry, go over the last few weeks' meals and highlight what you use consistently. Once you’ve stocked up your pantry to your liking, the meal options are plentiful.
I am sharing with you what I always strive to have in stock, it’s not always the case obviously, but knowing I have those means I know I can always cook a meal for the family without much planning.
Let’s start with condiments. In my opinion, a condiment is any saucy type food that you add to your food to enhance it. Or in some cases as a base for a sauce or dip. It’s a flavour booster. I won’t spend any time talking about olive oil and vinegar, I expect everyone has those and I’m not such a purist, pick what you like and stick with it.
Mustard. I’m french, of course I need mustard in my fridge. Dijon mustard over English mustard anytime. I never throw away my almost empty jar and I make a dressing using the last of the mustard.
Ketchup. Kids love it, and therefore I love it. Also great as a base for marinades.
Fish sauce. Full of umami, you can use it in marinades, dressings, stir-fries, broths, don’t restrict it to asian cooking only (sauteed greens, pastas)
Soya sauce. Gives you that super salty punch.
Sriracha. I love it, it’s sweet-salty-tangy chili-garlicky. I basically put it on everything ,eggs, mayo, steamed rice & veg.
Green/ Red Curry paste. You find them in any exotic store, I like the Mae Flow brand. Once opened, they can be stored in the fridge for ages. Add a spoon, to some coconut milk, stock and steamed veg and dinner’s done.
Capers. They add briny, lemony, savoury to all kinds of dishes, especially salads. I add them to my pasta sauce and they go well with fish and chicken,
Miso paste. I started buying miso paste 4 years ago and now I always have a big pot in my fridge. I like white miso over the other types. I use it in dressings, as the base for soups, or add a spoon to add flavour to rice, fish, meat and more.
Anchovies. One of my biggest craves when I am hungover, (it doesn't happen often these days) are anchovies. Their saltiness is so satisfying, you either love them or hate them. They add depth to a simple pasta dish and go well with meats especially when added to salsa verde.
Tahini. Great for dressings, sauces and baking.
Stock cubes. Don’t get me wrong, I try to make my own stock when I can but it's never enough, I use stock almost on a daily basis. I often throw a stock cube in when cooking rice, pasta sauce, anything a little saucy. It adds depth to a dish without any effort.
My love affair with anything tinned.
Tinned tomatoes, your liquid gold. Nothing beats a simple pasta with marinara and parmesan.
Tinned sweetcorn. I'm not mad about them in salads but use them a lot for fritters or charred in salsas.
Canned beans/ chickpeas. Stews, dips, purées…you name it, beans are there. It's one of our family staple foods.
Tinned fish. Best for lunch on the go…I’m a sucker for pan con tomate and spicy sardines. I also used tinned fish in fishcakes, a cheaper and faster alternative to fresh fish.
Coconut milk. Veggie coconut curry is one of my go to dishes when i’m feeling uninspired. Put it into soups, put curries, bake with it, or use it as an alternative to milk. It's so versatile and I love the sweetness of it.
I imagine most people have the basics in their cupboard, like pastas, rice and some grains (couscous, bulgur or lentils) or else make sure you buy a packet of each next time you’re out.
We are not big cheese eaters in the family but there is one cheese we always have in our fridge and that’s parmesan, the most versatile cheese out there. It can be used in just about anything: as a garnish, baked into a crisp, cooked into a sauce, and of course, the rind can be used in a homemade stock, soup or broth.
And lastly, in my freezer I love to have:
Whole lemongrass sticks. I put them straight in the freezer, and I find it easier to chop in small pieces. Great for marinades, soups or stir-fries.
Kaffir lime leaves. They have a beautiful spiced-citrus flavour which is a lot lighter and zestier than a bay leaf. Perfect for lifting a stock, soup or curry.
Prawn dumplings (Har Gow). I could eat them for dinner every night, steamed with some bok choy and chilli sauce. Great for a lazy night.
Your pantry essentials can be as exhaustive as you want, obviously the more you have in stock, the more freedom you have in your cooking. Own your pantry and keep working at it, I promise you it’s a life saver.
Until next time x