What’s In A Family Cook’s Weekly Shop

Greek yoghurt: I use it to serve with berries, as an alternative to cream in savoury dishes and to make flatbreads. I always buy full-fat.

Kimchi: A recent phenomenon in most family kitchens but I try to eat it daily – it’s so good for the gut. I make kimchi rice, and add it to breakfast and brunch dishes. It’s great on top of avocado, scrambled eggs and smoked salmon. When my daughter is home from uni, she makes batches of it but otherwise it’s always in my online basket.

Butter: Always salted and unpasteurised. I never use butter substitutes – sometimes ingredients shouldn’t be played around with.

Cheese: I always have cheddar, parmesan and pecorino in the fridge, along with feta, mozzarella and paneer. My daughter is vegetarian, so pecorino is a great veggie alternative to parmesan and I love paneer in curries. 

Chicken: Whether it’s breasts, thighs or a whole bird, I purchase chicken in some form every week. My go-to on a busy weeknight is my sticky Asian-style chicken, which my sons love with rice or noodles. I try to make meat-free meals at least twice a week but my sons are true carnivores. 

A probiotic: I take a liquid probiotic every morning. I make sure my children take it when they’re run down or during the change in seasons when everyone starts coughing and spluttering. 

Bone broth: I love making my own but it’s a labour of love. I freeze my chicken carcasses and when I have two or three, I make my own broth, and use it for sauces and in place of stock. The supermarkets now sell some very good options – I rate Freja and Borough Broth.

Chopped tomatoes: I use loads of them. I panic if I don’t have at least four cans in the cupboard.

Jarred beans: Bold Bean Co beans are the best. I use the chickpeas, butterbeans, black beans and red beans on rotation. They’re such a good source of fibre and protein and are endlessly versatile. 

Pasta: If you have a few basic fridge staples and a bag of pasta in the cupboard, you can knock up an easy dinner in no time. We eat pasta at least twice a week.

Oil and vinegar: I use olive oil every day with every meal – you can really taste the difference when you discover a good one. Balsamic vinegar is a magic ingredient which adds sweetness and richness to sauces, ragus and stews without the need for wine or sugar. I’m a total convert to apple cider vinegar, too. I have a tablespoon in warm water every morning before my cup of tea. I use it in salad dressings, too. 

Noodles: As with pasta, if you have a pack of noodles – either egg or rice – in the cupboard, plus staple condiments and some veg in the fridge, you can rustle up dinner in minutes.

Dried spices: When I ran my children’s and student’s cookery classes, I had to think about which spices were ‘essential’. If you were packing your fresher off to uni, I’d go for smoked paprika, chilli flakes, ground cumin, ground coriander and Chinese five spice. Ras el Hanout and a medium curry powder are also useful staples. 

Fruit: Berries in the summer, apples and pears in the autumn, and bananas all year round. 

Pitta and hummus: Homemade hummus is the gold standard, but I love Ramona’s Hummus, too. Whipped feta with sundried tomatoes and a drizzle of honey on flatbread is another favourite in our house.

Mixed seeds and nuts: Both are great sources of protein. I add seeds to savoury dishes and soups, and snack on nuts and seeds throughout the day. I keep them in a Kilner jar on the worktop to remind me. 

Olives: Once they are open, I can’t stop picking.  

M&S Bone Broth: I always have a bag of both the chicken and beef versions in my freezer. Look at the ingredients of a stock cube and you’ll be put off buying them. 

Bread: We go through phases of eating lots of bread, and then none. I check the bread bin regularly and pop anything that’s near its use-by date in the freezer. There’s recent evidence to suggest freezing sourdough before defrosting and toasting has health benefits – the process is believed to increase resistant starch, which can help lower the glycaemic index.

Frozen peas: There’s a reason frozen peas have had a place in our freezers for decades. They’re a lifesaver when you’re waiting for your online shop and are low on fresh greens. 

Gyozas: Yes, you can make your own but the frozen versions are so good. The kids love them as snacks, and I use them to top off ramen bowls. 

Kombucha: I love kombucha. Along with its health benefits, it’s a great alternative to an alcoholic drink when you fancy something sparkling. Real and Remedy are my go-tos. 

Matcha: I really couldn’t get on board with matcha, until someone suggested I mix it with coconut milk. I now love Meiko’s matcha powder with the Rude Health organic coconut drink.

Coffee: I’m not a big coffee drinker but when I do fancy a cup, I love the Grind capsules, or I buy their ground coffee for my cafetiere. 

Spinning Plates by Anna Stanford, is available here.

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