Want some fresh inspiration for your next weekly food shop? All products on this page have been selected by ottolenghi burrata blood orange editorial team, however we may make commission on some products.
Yoghurt: There are usually a couple of tubs of yoghurt in the fridge. I like to have a thick Greek yoghurt or live natural yoghurt to make dips with, or to dollop on the side of savoury dishes such as poached eggs on spinach or curries. Avocado: Sometimes, I can’t be bothered to go off in search of the perfect avocado to eat that day. That’s when these Holy Moly avocado packets come in handy, and they’re usually on special offer.
Butter: Ever since I saw Nigella Lawson’s Eat, Cook, Repeat series in 2020, I’ve been converted to unsalted butter. In classic Nigella fashion, instead of using salted butter on her toast, she’ll use unsalted before topping it with a liberal sprinkling of Maldon salt. Trust me, it makes a round of weekend toast taste even better. Sauce Shop: I know it’s controversial, but I’m one of those people who keeps their condiments in the fridge. A household staple in the US since the 80s, the sauce was created when chef Larry Raymond perfected his family recipe and entered it into America’s largest rib cookoff, beating almost 700 other entries. I know it’s controversial, but I’m one of those people who keeps their condiments in the FRIDGE. From hot sauce to harissa, two of my shelves are completely CRAMMED with pastes and sauces.
Fresh herbs: Seggiano is an incredible Italian brand that I’ve seen pop up in UK shops a lot this year. I want something quick when I get in from work. Preserved lemons: I’ve recently been cooking my way through Yotam Ottolenghi’s Simple cookbook. Smoked salmon: For a quick lunch at home, I love a couple of slices of smoked salmon on Ryvita with cream cheese and a dollop of Ikea’s dill and mustard sauce, which you can grab on the way out along with the obligatory bag of mini Daim bars. Recently, I’ve been enjoying Daylesford and Smokin’ Brothers’ thicker-cut, sashimi-style slices. Sauerkraut: My parents were friends with a couple from Budapest when I was growing up, so I’ve always loved sauerkraut and often still make Gita’s Hungarian pork and sauerkraut goulash in the winter. Miso: I love cooking Asian dishes and using miso.
The best I’ve found is this massive tub from the Japan Centre, which lasts for ages and has such a great taste. I’ll use it in stir-fries, smeared over a roast chicken, with roasted vegetables and to make a quick soup on 5:2 days. Tahini: Another Ottolenghi staple, tahini is a much-used ingredient in my kitchen. Cookie dough: I’m not a massive baker, so Doughlicious’s range of ready-to-cook cookie and savoury biscuit doughs have been a gamechanger. Canned wine: I’ve started getting in cans of wine rather than bottles for those times I just fancy one glass. Vermouth: We recently upgraded from a tiny fridge-freezer to a bigger model that comes with more shelves and an all-important bottle rack. Fortified wines such as sherry and vermouth should be kept in the fridge once opened, so I’ve got quite the collection in there.
I use vermouth for negronis, martinis, spritzes or just over a couple of cubes of ice on a lazy Sunday evening. Ts, which are genuinely the best non-alcoholic spirit replacement I’ve tried. Until this summer they were difficult to source in the UK, but happily they’ve just landed in Sainsbury’s and Waitrose. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years.
We wish you all the best on your future culinary endeavors. Want some fresh inspiration for your next weekly food shop? All products on this page have been selected by our editorial team, however we may make commission on some products. Yoghurt: There are usually a couple of tubs of yoghurt in the fridge. I like to have a thick Greek yoghurt or live natural yoghurt to make dips with, or to dollop on the side of savoury dishes such as poached eggs on spinach or curries.