Store Cupboard Staples

The secret of being able to cook great food and not having to fall back on expensive microwave meals, takeaways or beans on toast, is having a well stocked store cupboard.

Now, it might seem a bit expensive at first, especially when you're stocking up on loads of spices, oils and sauces, but the payoff is truly worth it. Armed with these staples you'll be capable of turning out tidy tarka, ravishing ramen, and mouth watering mexican dishes at the drop of a hat, and you can do loads with only small pinches of each ingredient. It also makes finishing up those last bits in the fridge that much easier when you can transform them into a stir fry, curry, or pasta dish thanks to your cooks cupboard!

Bear in mind you don't need every single ingredient here, and you certainly don't need to buy them all at once, but they're worth picking up as and when you can afford them. Most will keep for ages, and as previously mentioned, they go a long way. There's plenty more you can add as you go along too, but these should get you started.

Herbs/Spices/powders -

Coriander Seeds - you can grind these up to get ground coriander. Obviously :D
Cumin Seeds - grindable, see above.
Turmeric
Chilli Powder
Paprika
Sea Salt
Black Peppercorns
Chilli flakes/dried red chillis
Dried Oregano
Dried Basil
Mixed herbs
Brown sugar

Sauces and oils-

Soy Sauce - You can't do chinese without it! Get the best you can, and try and get it without loads of additives. You'd be surprised at how much crap gets slapped in something that should only really have soy, salt, wheat, water and koji in it.
Fish Sauce - A Thai must have, but if you're veggie you can swap it for Soy. It won't be the same though.
Olive Oil - Get a huge bottle, as good as you can afford.
Chilli Oil - you can buy it, but why not make your own? Buy a small oil bottle from a kitchen ware store. Decant some of your olive oil into it. Add a good table spoon of chilli flakes, or a few dried chillis. Leave well alone for a few weeks. Voila! If you buy two bottles you can have one hotting up in the back of the cupboard while you use the other.
White wine vinegar
Chinese cooking wine.

Tins and jars -

Tinned tomatos - chopped will do just about everything you need, but tinned cherry are lovely with pasta.
Kidney beans - chillis and kidney beans were made for each other.
Pinto beans - mush em up and fry them for refried beans, or add to chillis. Or just eat them on the side!
Butter beans - great in curries according to my wife.
Jalapeno peppers - I can't live without them.
Sieved tomatos/passata - pastas, sauces and soups.
Mustard - get wholegrain and English, and you're covered.
Tomato puree
Vegetable stock/chicken stock powder - yes you can easily make fresh stock, but sometimes you just want it done quick!


Dried goods

Pasta of choice - always worth having spaghetti/linguine and something like penne/Rigatoni/Spirali.
Long grain rice - good staple ingredient, fine with stir fries, chillis, and loads more.
Basmati Rice - Curries wouldn't be curries without it. You can use long grain, but Basmati tastes and smells divine.
Red Lentils - perfect for soups and curries. Filling , hearty and cheap.
Egg Noodles - stir fries and soups.
Ramen noodles - bit more refined than egg noodles. For Ramen. But you knew that :D
Strong white bread flour - once you start making your own bread and pizza, there's no stopping you!
Dried yeast - for the above.

Armed with that little lot, you should be set for quite a few recipes!