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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’m lazier than I am in my professional life, so I choose meals that minimise mess and toil, but maximise eating enjoyment.
I have a mental list of ingredients that I always keep on standby, ready to satisfy the craving of the day. I’ve shared this list below, in the hope that it will help you to love cooking at home too.
The basics
Start with the absolute essentials: Olive oil, lemons, limes, garlic, eggs, and Maldon salt. Then make sure you’re stocked up on your favourite condiments (see here for my recommendations). Beyond this, choose ingredients that can be cooked quickly and last a long time, so that you don’t 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.
Fresh ingredients
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.
Spring onions are a great hack because they are much quicker to cook than regular onions, and have a fresher and gentler flavour.
A hard cheese such as Parmigiano Reggiano is great to keep around. It lasts forever and adds instant umami to any dish.
I always try to have a tub of crème fraîche or double-thick yoghurt in the fridge. They both last longer than fresh cream, and I prefer the extra acidity anyway. Dollop on sautéed veggies or mix with lemon, tahini and olive oil as a salad dressing.
Kimchi is another fridge staple. Again, it has a really long shelf life – 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.
Frozen goods
When you can’t be bothered to go to the shops or during month-end blues, a well-stocked freezer can be your best friend. Peas are an absolute must for when the fridge is looking a bit barren. They don’t need to be cooked; just cover them with boiling water for a couple of minutes. Add them to pretty much any dish at the end of cooking for a green splash, or blitz into an instant pasta sauce with Parmigiano, garlic, olive oil and any nuts you have lying around.
Sourdough is another essential. I’ve discovered that the best way to enjoy a loaf for longer is to slice the whole thing straight away and freeze the majority of it. I then toast slices straight from frozen, with results indistinguishable from a fresh loaf.
Frozen paratha is a recent discovery that immediately made it onto my necessities list. Available at Asian supermarkets in the frozen section, they are the perfect accompaniment to a dhal or curry. Dry fry on each side quickly in a very hot pan from frozen for best results.
Pantry items
Below is a quick-fire list that doesn’t need too much explaining:
- Kewpie mayonnaise: The best mayo, no debate!
- Panko breadcrumbs: No other breadcrumb will do. Toast with garlic and olive oil as a crunchy topping for veggies, salad, or pasta aglio e olio.
- Tins: Tinned whole Italian tomatoes, coconut milk, chickpeas, butterbeans, and sardines. (Top tip: char your sardines under the grill and finish with lemon and parsley. Serve with grilled sourdough – done!)
- Rummo rigatoni: My favourite brand and arguably the best pasta shape.
- Asian noodles.
- If you’re only going to stock one rice, make it basmati. Add sushi rice if you have space for two.
- Cashew nuts (or whichever is your nut of choice) and mixed seeds: These are ideal salad toppers, but only if toasted. It’s not worth being lazy on this one!
- Tahini, soy sauce, and a good quality vinegar.
Pre-made
If you have a little extra time or motivation, I recommend making a few items that you’ll thank yourself for later.
Vinaigrette or salad dressing in bulk is such a gift to your future self. You can keep it in the fridge in a jar for weeks. In my experience, having this on standby makes it much more likely that I’ll eat a salad at all.
Vinaigrette or salad dressing in bulk is such a gift to your future self. You can keep it in the fridge in a jar for weeks.
This one is a little more time-consuming, but having portions of chicken broth and pulled chicken in the freezer can be a lifesaver. Roast a whole chicken, then pull all the meat off the bones, and freeze in portions. This shredded chicken can be added to curries, soups and sandwich fillers. Simmer the bones with some veggies and aromatics for a few hours, then strain and freeze the broth in cup-sized tubs. Defrost portions in a pot, season with soy sauce and sip as is for a nutritious winter snack. Alternatively, add coconut milk, spring onions, shredded chicken, Asian noodles and soft-boiled eggs for a full meal in minutes.
For when you’re not feeling motivated, stock up on bao buns and dumplings from the frozen section at an Asian supermarket. Steam or pan fry them from frozen, or add to your broth-based soup, and you have yourself a meal.
Hopefully this list will be as useful for you as it is for me. Are there any other staples I should add? Let us know in the comments what your must-have ingredients are.
where does one buy Kewpie Mayonnaise please ?
Hi Grace, you can usually find Kewpie mayonnaise at large supermarkets (I’ve bought it from Spar if they have a good Asian section), Asian grocers, or even online from Takealot. Hope that helps!