A well-stocked kitchen
The HaganEats pantry.
This is the small collection of basics I reach for most often at home. I keep the assumed list deliberately short, then name everything else in each recipe so you always know what you need before you start.
Kept separate in recipes
The five basics I assume you have.
These are the only ingredients that can move into a recipe’s “From your pantry” list, and only when their use is incidental.
- Fine salt
- For everyday seasoning. A measured amount stays in the main list when the balance really matters, as it does in bread, brines and preserves.
- Black pepper
- Freshly ground if possible, for seasoning savoury dishes at the stove and at the table.
- Olive oil
- A straightforward everyday olive oil for sautéing, roasting and finishing simple dishes.
- Neutral cooking oil
- Vegetable, sunflower or rapeseed oil for frying, greasing and cooking when you do not want the oil to bring much flavour.
- Tap water
- For boiling, rinsing and loosening. Measured water that becomes part of a dough, sauce or stock remains in the main ingredient list.
Worth keeping in the cupboard
Useful staples, without the clutter.
I find these useful often enough to replace when they run out. They are recommendations, not assumptions: whenever a recipe uses one, it will still appear in the main ingredient list.
Meal builders
Reliable starting points for quick dinners and using up whatever is already in the fridge.
- Long-grain rice
- A versatile base for curries, bowls, pilafs and fried rice.
- Dried pasta
- Keep one short shape and one long shape for sauces, bakes and store-cupboard suppers.
- Tinned tomatoes
- Whole plum tomatoes are the most adaptable choice for sauces, stews and soups.
- Tinned beans
- Cannellini, butter or kidney beans turn a small amount of fresh food into a proper meal.
- Tinned chickpeas
- Useful for curries, salads, soups, traybakes and quick dips.
- Porridge oats
- Good for breakfast, crumbles, biscuits and adding body to bakes.
Flavour builders
Small additions that give sauces, soups and marinades more depth.
- Tomato purée
- Adds concentrated savoury flavour and colour to sauces, stews and braises.
- Vegetable stock cubes
- A dependable shortcut for soups, grains and meat-free sauces.
- Chicken stock cubes
- Useful for gravies, soups, risottos and pan sauces.
- Dijon mustard
- Brings gentle heat and helps dressings and sauces emulsify.
- Soy sauce
- Adds salt and savoury depth; choose tamari when a gluten-free alternative is needed.
- Worcestershire sauce
- A few drops deepen meat dishes, tomato sauces and savoury fillings.
- Runny honey
- Useful for glazes, dressings and balancing sharp or spicy flavours.
Acids
A splash of acidity can wake up a dish that tastes flat without making it taste vinegary.
- White wine vinegar
- A clean, versatile vinegar for dressings, sauces, pickles and pan juices.
- Apple cider vinegar
- A slightly rounder choice for slaws, chutneys, pork dishes and marinades.
Baking and thickening
The small set of dry ingredients that covers most everyday baking and sauce-making.
- Plain flour
- For simple bakes, batters, roux and lightly coating food before frying.
- Cornflour
- Thickens sauces and gravies quickly without adding much flavour.
- Granulated sugar
- The everyday choice for baking, syrups, sauces and balancing acidity.
- Baking powder
- Provides lift in cakes, scones, pancakes and quick breads.
- Bicarbonate of soda
- Used with acidic ingredients for lift, browning and tenderness.
- Vanilla extract
- A small bottle goes a long way in cakes, biscuits, custards and breakfast bakes.
Herbs and spices
A compact collection with enough range for weeknight cooking without filling a cupboard with jars you rarely use.
- Dried oregano
- Useful in tomato sauces, marinades, traybakes and Mediterranean-style dishes.
- Dried thyme
- A dependable match for chicken, mushrooms, beans, roots and slow-cooked dishes.
- Bay leaves
- Add quiet background flavour to soups, sauces, stews and braises.
- Chilli flakes
- An easy way to add controllable heat at the beginning or end of cooking.
- Paprika
- Brings colour and a gentle pepper flavour to rubs, stews and roasted food.
- Ground cumin
- Earthy warmth for curries, chilli, beans, roasted vegetables and spice mixes.
- Ground coriander
- A citrusy, mellow spice that works especially well alongside cumin.
- Ground cinnamon
- Useful in baking as well as tagines, curries and warmly spiced sauces.
A clear rule for every recipe
Nothing important gets hidden.
- Pantry items stay visible
- Every recipe shows the pantry basics it actually uses, including useful quantities such as a tablespoon of oil.
- Important quantities stay central
- Salt in bread, oil in a dressing and water in a dough remain in the main ingredient list because they shape the result.
- Print and recipe data stay complete
- Pantry basics are included when you print and remain part of the structured recipe information used by search engines.
Ready to cook? Browse all recipes or start with an ingredient.