THE LARDER

The success of my cooking I believe is due to my obsession for always having a well stocked larder. That way at any time you will be able to transform a dish into a another global cuisine, with the addition of a new spice, vinegar or  a condiment. In my eyes a well stocked larder, is like a well stocked wardrobe. The more options you have the more outfits you will be able to wear for all occasions, so the same applies to stocking up your kitchen cupboards.. just think of the endless cooking possibilities. Don’t title buy it, it will allow you to become a far more adventurous cook.

MY ABSOLUTE MUST HAVES – KITCHEN BASICS

THAT BE NICE EDITIONS – (BUT WORTH SPLASHING THE CASH) – are in purple

 OILS

  • Virgin Olive oil– The good stuff
  • Olive oil – The less good stuff
  • Vegetable/ sunflower oil – flavourless oil with a high cooking temp
  • Rapeseed oil
  • Truffle oil

VINEGAR

  • Balsamic Vingar
  • Red Wine vinegar
  • White wine vinegar
  • Malt vinegar
  • Sherry vinegar
  • Cider vinegar

MUSTARDS

  • Wholegrain mustard
  • Dijon Mustard
  • French mustard
  • American yellow mustard
  • Piccalilli

TINS

  • Chopped tomatoes
  • Coconut milk
  • Coconut cream
  • White beans
  • Kidney beans
  • Green olives with anchovies

DRIED PULSES

  • Pearl barley
  • Puy lentils
  • Red split lentils
  • Dried Semolina
  • Dried cornmeal

IN JARS

  • Capers/ Caperberries
  • Passata
  • Sun dried tomatoes
  • Sun blush tomatoes
  • Corinchons
  • Pickled cucumbers/ sweet/ sweet and sour
  • Pickled onions
  • Anchovies

TO COME HERBS, SPICES AND BAKING.

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