Our top tips for having a well-stocked kitchen:
- Regularly check your most commonly used ingredients such as spices, spreads, sauces and oils, and top them up when needed. Don't forget about cleaning products too - e.g. paper towels, dish-washing liquid and dishwasher powder - you don't know what you got 'til it's gone.
- Having a variety of canned legumes, vegetables and fish makes cooking a breeze. Chickpeas, lentils, beans, tomatoes, salmon and tuna will all keep for weeks, so it's a great way to ensure you always have nutritious ingredients on hand.
- As well as cans, have a shelf filled with plenty of dry goods such as rice, pasta, lentils and beans - these will help you make your meals go further.
- Vegetables such as pumpkin, kūmara, potatoes, onions and garlic are handy to keep on hand, as they keep for months when stored correctly.
- If you have room, regularly stock your freezer with meat, bread, fruit and vegetables. Dairy products like milk and butter also freeze well, or you could go a step further by cooking or baking in bulk and freezing some for later.
- Eggs are another great long-life source of nutrition - they should keep for 3-5 weeks and are handy to have for cooking and baking.
- Make use of your windowsill for growing herbs or sprouting beans so you are always able to add plenty of flavour to your dishes.
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