Store Cupboard Essentials

I always keep a wide range of spices as these help me make a simple piece of meat or fish into something much more interesting.

I have everything from sea salt and black peppercorns to warm spices like ground cinnamon, ground ginger, ground cumin, coriander seeds, paprika, Chinese 5 spice, chilli flakes.

I also keep jars of dried herbs like tarragon, mint, parsley, chervil - as I sometimes forget to buy the fresh versions when in the supermarket - and these are a good substitute

I also keep a wide array of sauces to help brighten up simple dishes.

Here you will see: light soy, dark soy, sweet soy, chilli sauce, fish sauce, oyster sauce, sweet chilli sauce, chinese rice wines, seasame oil, chilli oil.

The condiments I keep vary from time to time, however, these are the staples I couldn't live without.