My pantry and larder are always stocked with these, my staples for good health and sumptuous flavour.
Sadly my pantry is not a tiny, cool room downstairs from the kitchen full of flour sacks, bread-proving baskets and rising dough, nor is my larder a stone-walled room overbrimming with dripping tins, hanging joints of ham, salt beef and knots of garlic. They are just a couple of little cupboards in my small Hoxton kitchen, that I give the resonant old names to, for the joy it brings my ears.
ORGANIC is an assumption!
- Coconut Oil for cooking
- suet (buy pure beef dripping)
- almond milk (no added sugar)
- rice milk (no added sugar)
- coconut milk
- coconut water
- grey salt or Fleurs de sel or Sel de Guerande (unrefined sea salt – full of nutrients and minerals)
- almond meal
- hazelnut meal
- buckwheat flour
- quinoa flour
- amaranth flour
- chickpea flour (also known as besan, gram and garbanzo flour)
- coconut flour
- creamed coconut
- bicarbonate of soda
- raw apple cider vinegar (with mother)
- manuka honey
- lemons or limes
- dashi (kombu sheets) I’ll do a whole post on this one!
- home made bone broth (a crucial stock base – I always have some in the freezer and it’s so easy to make after a meaty meal with left over bones, or simply with some cheap bones from the organic butcher)
- gluten free sourdough starter (another one that I keep alive in my kitchen always – easy to make yourself)
I grow fresh basil, thyme, sage, flat leaf parsley, chives always. I grow tomatoes, courgettes (particularly for the flowers!), strawberries and coriander when I manage to entice them to survival.
My two exceptions to the no-cow’s-dairy rule:
What are your favourite ingredients? Let me know in the comments!