grains, noodles, nuts & seeds, pasta, pulses & rice


Grains add variety to our food, they are good at absorbing flavour and make a change to rice and pasta:

bulgar wheat
pearl barley


Like dried pasta there are many different types of dried noodle on our supermarket shelves, we recommend either a basic egg or wheat noodle which come in a variety of thicknesses.

nuts & seeds

Unsalted nuts and seeds are versatile and when roasted they are delicious in a salad, stir-fry, or pesto; also a great addition to baking. To start we would recommend choosing some nuts and seeds that you like to eat:

nuts – cashews, hazlenuts, peanuts, pine nuts, pistachios, walnuts, whole almonds (as well as ground almonds for baking)
seeds – pumpkin, sesame, sunflower


Dried pasta is perfect for a quick meal when time is limited:

lasagne sheets
a long pasta (spaghetti, linguini, tagliatelle)
a short pasta (penne, fusilli)


Having some dried pulses in our cupboard mean that you can easily bulk out and add goodness to any soup or stew or if you want to make a quick lentil dahl:

red lentils
yellow split peas

You can also store many other pulses including kidney beans and chickpeas, however we find these more convenient in tins as no over-night soaking is required.


Again there is a large variety available but as a basic store we recommend:

basmati – there are many brands and the prices range considerably, we always use Tilda (it cooks well with just a simple rinse).
risotto rice – arborio or carnaroli

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