Kitchen Hero

NUTS: WALNUTS, ALMONDS, BRAZILS, HAZELNUTS, PEANUTS, PECANS, PISTACHIOS AND PINE NUTS

SEEDS: PUMPKIN, SUNFLOWER, SESAME AND POPPY

SPICES: PAPRIKA, CUMIN, CORIANDER, CAYENNE PEPPER, CURRY POWDER, TURMERIC, GROUND GINGER, GROUND CINNAMON AND NUTMEG

CURRY PASTE

WORCESTERSHIRE SAUCE

TABASCO SAUCE

VEGETABLE BOUILLON POWDER

JAR OF SALSA

WHOLEMEAL TORTILLA WRAPS

HONEY

WINE: WHITE AND RED

FROZEN PUFF PASTRY

FROZEN PEAS

BAKING INGREDIENTS

FLOUR: PLAIN AND SELF-RAISING

CORNFLOUR

ACTIVE DRIED YEAST

BAKING POWDER

GOLDEN SYRUP

TREACLE

VANILLA EXTRACT

BUTTER

SUGAR: SOFT BROWN, DEMERARA, ICING, CASTER AND GRANULATED

COCOA POWDER

CHOCOLATE: DARK, MILK, WHITE AND CHIPS

CONDENSED MILK

JUMBO OAT FLAKES

ASIAN COOKING INGREDIENTS

SESAME OIL

RICE WINE

SOY SAUCE

FISH SAUCE (NAM PLA)

TERIYAKI SAUCE

OYSTER SAUCE

THAI SWEET CHILLI SAUCE

STAR ANISE

SZECHWAN PEPPERCORNS

Herbs in Pots

Growing herbs at home means you will always have a good supply to add to your recipes when you need them. Herbs such as rosemary, sage and thyme are hardy enough to keep you going throughout the year. Oregano, basil and mint tend to prefer the spring and summer months.

I’m often left with an overload of herbs, so rather than let them die during the winter, I like to find different ways to use them. You can dry thyme and oregano by cutting large bunches, shaking to remove any dirt or bugs and tying with a piece of string. Put in a warm, dry place and allow to dry out over a week, before popping in glass jars. To use, scrunch the bunches over tomato sauces or into salad dressings for a great aromatic kick. A tip for softer herbs like basil is to finely chop and mix with some good-quality olive oil, then pour the mixture into ice trays and pop in the freezer. You can stir these little herby cubes into sauces or I often defrost them and spread them over bread dough, along with a good sprinkling of sea salt, before baking it in the oven.

Essential Kitchen Equipment

In terms of equipment, some things are worth spending money on, because they will last for lengthy periods of time. Good-quality knives and decent pots and pans are most definitely worth investing in. I have a serious addiction to beautiful wooden chopping boards and, if recent studies are to be believed, they are actually the most hygienic boards to use in the kitchen, beating marble and plastic hands down.

So here’s my list of essential kitchen equipment. It is fairly substantial, but think about how you want to cook, then go through the list and see what applies to you. I’ve included the basics but obviously the list will grow as you start cooking.

3 REALLY GOOD SHARP KNIVES (BIG, SMALL AND BREAD)

2 LIGHT WOODEN CHOPPING BOARDS

COLANDER (HANDY FOR DRAINING PASTA, WASHING VEGGIES, ETC.)

SALAD SPINNER

1 REALLY BIG SAUCEPAN OR POT

2 GREAT NON-STICK FRYING PANS

2 LARGE BAKING TRAYS