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Store Cupboard Essentials

Have you ever thought of what ingredients you should keep in your store cupboard and what they're used for?

Store cupboard essentials are versatile ingredients that are used in a number of quick, easy and healthy recipes. From porridge and pasta to sauce and syrup , we've compiled a list of our favourite store cupboard essentials and how to use them.


The Essentials

Baking/bread Soda and Yeast – vital for baking bread.

Beans and Pulses – A great source of protein and fibre.

Eggs – A great source of protein that you can eat any time of the day

Flour – plain, strong, self-raising and wholemeal – keep a variety of types of flour suitable to make breads, pasta, pastry and pancakes. Flour can also be used as a thickener in sauces and stews.

Grains, Lentils and Chick Peas – Add to soups and stews or for a salad or meal accompaniment, just stir through whatever you have available - cooked veg, dried fruit, nuts, herbs or lemon juice, to add flavour and texture.

Herbs and Spices – The most commonly used dried herbs and spices are: thyme, sage, rosemary, parsley, mint, cinnamon, cumin, smoked paprika, chilli flakes, chilli powder and coriander. Don’t forget to store the jars out of direct sunlight.

Honey or Maple Syrup – A spoonful will add a touch of sweetness to sauces and marinades.

Mustard – Wholegrain or Dijon style will add extra flavour to stews and sauces.

Nuts, Seeds and Dried Fruit – Eat as a snack, add to granola and yogurt or lightly toast nuts and seeds and sprinkle over salads, stews and stir-fries.

Olive oil and Rapeseed oil – Use for cooking, dressings, dips and marinades or drizzle over a cooked dish for a final burst of flavour

Onions – Store in a cool, dark place; a great ingredient for adding flavour.

Pasta, Noodles and Rice – Buy wholegrain where possible.  Can be used as an accompaniment and in salads.

Porridge Oats - Perfect for a filling breakfast. Can also be used when baking – add some to your wholemeal bread, cookies and crumbles.

Potatoes – So many ways to cook them – bake, boil, steam, roast. Best stored in a cool, dark place.

Soy Sauce - Add to marinades and to stews and sauces for extra flavour.

Tinned tomatoes – whole or chopped.  Really versatile as a pasta sauce or an ingredient in soups, stews and casseroles.

Vinegar - white, balsamic, apple cider, white wine - use in salad dressings and sauces and for pickling.