A Starter Pantry: 40 Ingredients That Make Most Weeknight Dinners

The best answer to "what's for dinner?" is a pantry that can answer it for you. With a handful of reliable staples, you can put together a decent meal on a night when you have not been to the shops.

This list is designed for weeknight cooking. It is not a list of every ingredient you could own, just the ones that earn their shelf space. If you are starting from nothing, begin with the core 10, marked with a star, and add the rest over time.

Oils, vinegars and sauces

• Olive oil ★ for cooking and dressing
• A neutral oil (such as canola or sunflower) for high-heat cooking
• Vinegar (white wine or apple cider) for dressings and brightening dishes
• Soy sauce for stir-fries, marinades and savoury depth
• Tomato paste for sauces, stews and curries
• Mustard (Dijon or wholegrain) for dressings and sauces
• Honey or maple syrup for sweetness and glazes

Tins and jars

• Canned crushed or diced tomatoes ★ for pasta sauce, curries and soups
• Canned chickpeas and beans for salads, curries and quick meals
• Canned tuna for pasta, salads and sandwiches
• Coconut milk for curries, soups and baking
• Stock (cubes, powder or liquid) ★ for soups, risotto and sauces

Grains, pasta and legumes

• Pasta ★ in one or two shapes
• Rice ★ white or brown
• Rolled oats for breakfast, baking and crumbs
• Dried lentils for soups, dahl and bolognese
• Flour (plain) for baking and thickening
• Breadcrumbs for coating and topping
• Noodles for quick stir-fries and soups

Spices and flavourings

• Salt ★ and black pepper ★
• Ground cumin and coriander for curries and Mexican food
• Paprika (sweet or smoked) for stews and roast vegetables
• Dried oregano or mixed herbs for Italian-style cooking
• Chilli flakes for heat
• Turmeric for curries and colour
• Cinnamon for baking and warm spiced dishes
• Curry powder or garam masala for quick curries

Fresh staples

• Onions ★ and garlic ★ are the base of almost everything
• Eggs for breakfast, baking and fast dinners
• Potatoes and sweet potatoes for roasting, mash and soups
• Carrots for soups, stews and snacking
• Lemons for brightness and flavour
• Butter for cooking and baking

Fridge and freezer

• Frozen peas and spinach for adding vegetables to almost anything
• Frozen berries for breakfast and baking
• Cheese (a block of tasty cheddar and some parmesan)
• Natural yoghurt for sauces, marinades and breakfast
• Frozen bread for toast and sandwiches whenever you need it

Five dinners you can make from the list alone

1. Spaghetti with tomato and garlic sauce, finished with parmesan.
2. Chickpea and coconut curry with rice.
3. Fried rice with eggs, frozen peas and soy sauce.
4. Lentil soup with carrot, onion, cumin and a squeeze of lemon.
5. Frittata with potato, onion and cheese.

How to build it gradually

• Start with the core 10 and buy the rest as recipes call for them.
• Buy the staples you use most in larger sizes to save money, but only if you will finish them.
• Check dates once a month, and move older items to the front.
• Keep spices in a cool, dark cupboard. Heat and light make them lose flavour.
• Make a "running low" list so you restock before you run out.

Using your pantry well

A pantry works best when you cook from it. Plan a meal or two each week around what you already have, as in our guide to meal planning in 15 minutes, and make a habit of using up leftovers. When you run out of something, our substitution guide can help.