The Store-Cupboard Staples Worth Always Having
A practical look at the tins, grains, spices and jars that make it easy to put a decent meal together without a trip to the shops.
A well-stocked cupboard is one of the quiet pleasures of home cooking. When you know there is pasta, a tin of tomatoes and a few spices at the back of a shelf, the question of what to have for dinner gets much easier. You do not need a huge collection, and you certainly do not need anything fancy. A modest list of reliable staples will carry you through most weeks.
Start with the carbohydrates
Pasta, rice and oats do an enormous amount of work. Pasta and rice form the base of countless dinners, while oats serve as breakfast, a topping for crumbles and a binder in baking. Add a bag of plain flour and you can make pancakes, batter, simple sauces and basic bakes. If you have room, a packet of couscous or noodles adds variety and cooks in minutes.
Tins and jars that earn their space
Tinned tomatoes are probably the most versatile item of all. They become pasta sauce, soup, curry or the base of a quick stew. Alongside them, keep a few tins of beans or pulses, such as chickpeas, kidney beans and cannellini beans. They add protein and bulk, and they need no soaking. Tinned fish like tuna or sardines is handy for quick lunches and pasta dishes. A jar of passata, a tube of tomato purée and a jar of mustard or curry paste can lift a dull meal very quickly.
Flavour makers
The difference between a bland dinner and a good one is often a small handful of flavourings. Consider keeping:
- Salt and black pepper
- Dried oregano or mixed herbs
- Ground cumin, paprika and a mild curry powder
- Chilli flakes
- Stock cubes or bouillon powder
- Vinegar, perhaps white wine or cider vinegar
- Soy sauce
- A good cooking oil, plus a little olive oil for finishing
Buy spices in small amounts. They lose their punch over time, and a small jar you use up is better than a large one that fades.
Long-lasting fresh basics
Some fresh ingredients keep well enough to count as staples. Onions, garlic and potatoes will last for weeks in a cool, dark, dry place. Carrots keep well in the fridge, and so do eggs. A block of hard cheese lasts far longer than soft cheese, and lemons add brightness to almost anything. The freezer deserves a mention too: frozen peas, sweetcorn and spinach are useful, and they are easy to portion.
Keeping it all in order
A cupboard works best when you can see what is in it. Keep older items at the front and newer ones behind, and check dates every so often. Decanting loose items like rice and lentils into clear containers makes it easier to spot when you are running low. It also helps to keep a running shopping list on the fridge, so you add things as they run out rather than trying to remember in the shop.
Building up gradually
If you are starting from scratch, do not try to buy everything in one go. Add two or three items a week as part of your normal shop and let the collection grow. Choose items you will actually cook with, rather than ingredients for one ambitious recipe that you never repeat.
Frequently asked questions
How much should I spend building a store cupboard? It depends on your household, but spreading the cost across several weeks keeps it manageable. Most staples are inexpensive and last a long time.
Do tinned vegetables count as proper food? Yes. Tinned tomatoes, pulses and sweetcorn are useful, convenient ingredients that suit plenty of everyday meals.
How do I know if dried goods have gone off? Check the date on the packet and look for signs of damp, insects or an unpleasant smell. Store dried goods in sealed containers in a cool, dry place to keep them at their best.