Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 79

Grains – Rice, couscous, bulgar, hulled durum wheat.

Dried pulses – Green lentils, including Puy, and red lentils.

Cans – Tomatoes, coconut milk, artichokes in brine; beans (cannellini, flageolet, butter beans) and chick peas; plus there’s always a tin of dried Colman’s mustard powder, ready to mix with water to eat beside Saturday breakfast chipolata sausages.

Bottles – French mustard, capers and gherkins.

Packets – Flours – strong white and wholemeal, plain and self raising plus some alternative flours like gram and potato flour; pasta – both long and short durum wheat pasta, and nests of noodles made with egg; sugar – unrefined caster and soft brown; spices, seeds (sesame and pumpkin), dried fruit (figs, prunes, sultanas), pine nuts and pistachios.

Fruit and vegetables – Oranges and lemons, potatoes, garlic, shallots and onions.

Finally, by the hob, there are two bottles of olive oil – standard and good – plus sesame oil, avocado oil (both good wok oils), soy sauce, red wine vinegar and rice vinegar.