In the Cupboard

Anchovies (in olive oil)
Baked beans (Heinz)
Capers (in salt)
Chocolate (70% cocoa solids)
Cocoa powder (70% chocolate)
Couscous (or quinoa)
Flour (plain, corn)
Garlic (whole bulb)
HP sauce
Lea & Perrins Worcestershire sauce
Liquid sauces (soy, oyster, fish)
Marmite (unless you hate it)
Mustard (English, Dijon, wholegrain, powder)
Noodles (dried)
Oils (olive oil [extra virgin and standard], sunflower, sesame)
Olives (black)
Onion (white and red)
Pasta (penne, spaghetti, linguine, tagliatelle, orecchiette)
Peppercorns (whole black for grinding)
Pickle (Branston)
Plum tomatoes (whole, tinned)
Porcini (dried mushrooms)
Rice (Arborio [for risotto], Basmati, long grain)
Salt (Maldon Salt and sea salt for grinding)
Sugar (brown, white, caster)
Tomato ketchup (Heinz)
Vegetable bouillon powder (stock)
Vermouth (Noilly-Prat Dry)
Vinegar (balsamic, malt, red and white wine)

In the Fridge

Butter (French, unsalted)
Cheese (such as cheddar)
Chillies (red, green)
Cream or crème fraîche
Eggs (free-range)
Fresh herbs (including basil, thyme, flat-leaf parsley, mint and coriander)
Ginger (root)
Lemons (fresh)
Milk (semi-skimmed or whole)
Pancetta
Parmesan (block for grating)

See Essential Equipment

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