Cooking Confidence Starts Here: Your Pantry’s Must-Have Staples

Imagine this: It’s a busy weeknight, you’re starving, and takeout feels like the only option. You’re staring at your fridge, hoping dinner will magically appear. Spoiler alert—it won’t. But that’s where your pantry steps in, like a culinary superhero with a cape made of olive oil and a heart full of garlic. With a few trusty staples on hand, you can whip up something delicious faster than you can say “takeaway.”

Teriyaki and Soy sauces both feature heavily in my daily cooking.

A well-stocked pantry is every home cook’s secret weapon. It saves time, reduces stress, and ensures you’re always ready to whip up a meal, even on those “nothing in the fridge” days. With just a few versatile ingredients, you can create an endless array of dishes.

Let’s talk about the ingredients that make cooking easy, fun, and—dare I say it—almost magical. Think of this as a chat with your foodie friend who swears by their spice rack and has strong opinions about vinegar.

First things first: the basics.

We’ve got to start with olive oil—the Beyoncé of the pantry. It does it all: cooking, dressing salads, even making you feel a little fancy when you drizzle it over roasted veggies. A good-quality extra virgin olive oil enhances flavours and adds a touch of richness to any dish. It’s a kitchen must-have for both cooking and finishing.

And where there’s olive oil, there’s usually salt and pepper. Salt, of course, is the original seasoning. Salt is the simplest way to elevate flavours and bring out the best in your ingredients. From seasoning pasta water to sprinkling on chocolate chip cookies (yes, really), salt is the magic dust that makes everything taste better. If you’re feeling fancy, stock both kosher salt for cooking and fine table salt for baking. If you’re feeling a little more daring, you can step up your game with fancier salts like Kalahari Desert, Cyrus Flake, Bolivian Rose or Oak smoked salts. While you may think that salt is salt, each of the different salts available brings something different to your dishes.  Pepper is like the edgy best friend who always knows the right thing to say. Freshly ground black pepper isn’t just seasoning—it’s personality for your food. It adds a subtle kick and rounds out flavours in everything.

Garlic and onions - two of my favourite ingredients.

Oh, and don’t forget garlic. It’s not just an ingredient; it’s a love language. Garlic is the aromatic hero of countless cuisines. It transforms the blandest dishes into something spectacular. Mince it, roast it, or toss in a whole clove if you’re feeling dramatic. Pair it with onions, because these two are basically the Brad and Angelina of the kitchen—minus the drama. Yellow onions are great all-rounders, while red onions shine in salads or as toppings. If you don't have them to hand, or feel one, or both, make you a little windy or your breath a tad smelly, try using flaked onions and minced garlic. Both can be found in the spice area of any good grocer and the benefit of geese over the salts is … they don't add salt to your meal which is great if you're not partial to too much saltiness.

Now, let’s get a little saucy.

If you don’t have soy sauce, Worcestershire sauce, and teriyaki sauce in your pantry, you’re missing out. These are the flavour bomb squad. Soy sauce, which is a cornerstone of Asian cuisines, is your go-to for an umami kick. It works wonders as a seasoning or marinade ingredient in a variety of dishes. Splash it into soups, marinades, or even salad dressings for an instant flavour boost. Worcestershire sauce makes your stews and burgers taste like they’ve been simmering for hours, and teriyaki? Instant sweet-and-savoury goodness. Teriyaki sauce turns plain chicken, beef or tofu into something magical. It’s your shortcut to a quick, flavourful meal that tastes like it took hours.  Trust me, even plain chicken can become the hero of your plate with these three sauces. Of course, you're not going to use them all at once but each of them has their place is bringing flavour when you feel something’s missing from your dish and you just can't put your finger on what the missing ingredient might be.  

Vinegar can add wonderful depth to your dishes.

And let’s not overlook vinegars. Yes, plural. Versatile and tangy, vinegar has a range of uses, with each type brining something unique to the table. Balsamic vinegar is a show-off (in the best way) for salads and roasted veggies. It’s even a quick, tasty glaze for chicken. It’s sweet, tangy, and endlessly versatile.

Apple cider vinegar is the low-key multitasker—it’s good for pickling, marinades, and even tricking cakes into fluffiness. Balsamic is also the hero when you want your fried onions to have a wonderful sweet caramel flavour.

Now, if you ever feel like pickling something (or, you know, cleaning your windows), plain white vinegar has your back. Of course, let's not forget the humble potato chip (French fry) which wouldn't be quite as grand without liberal lashings of white vinegar.

Want to learn how to use these sauces in fabulous dishes? Why not Join Sam's Gourmet Gathering membership. Find out what it's all about here.

The carbs that keep you going.

Flour is an absolute must-have. Not just for baking cookies (although that’s reason enough) but for making gravies, pancakes, or breading something you’re about to fry to crispy perfection. Whether you’re baking cookies, thickening a sauce, or dredging chicken, all-purpose flour is indispensable. Bonus points if you’ve got other flours on hand for specialty recipes.

And since we’re in carb territory, let’s talk about rice and pasta. These two are your pantry’s version of Netflix and a blanket—comforting, reliable, and always there for you. Rice is the ultimate blank canvas, ready to soak up the flavours of any cuisine. Long-grain varieties like basmati or jasmine are versatile, while arborio rice is ideal for risottos - whatever you choose, you can’t go wrong. Equally versatile is pasta. A box of pasta can turn a random Tuesday into something special. Toss it with olive oil and garlic or go big with a hearty marinara sauce. Either way, dinner is served.

Speaking of baking…

If you’re going to have flour, you need baking powder, right? This little can of magic is what turns pancakes from sad little flops into cloud-like masterpieces. Throw White granulated sugar is a pantry standard, but brown sugar and honey are excellent for baking and adding complexity to savoury dishes like marinades and glazes. in some sugar while you’re at it—because life is too short not to have cookies within arm’s reach. Brown sugar is great for depth, but white sugar does the job too.

Canned and preserved goodies—your pantry’s insurance policy.

Find a brand of canned tomatoes that isn't too acidic. If you live inn South Africa. My preferred brand is Miami.

Canned tomatoes are your "emergency dinner" saviour. Sauce for pasta? Check. Base for soups? Yep. Random curry experiment? Absolutely.

From pasta sauces to hearty soups, canned tomatoes are the unsung heroes of the pantry. Keep a few cans of whole, diced, or crushed varieties for when fresh tomatoes aren’t an option. When stocking up on canned tomatoes, remember not all brands are created equal. Find a brand that isn't too acidic, even if it's a little more expensive. You'll thank me for this suggestion when you aren't suffering from indigestion or heartburn every time you open a can of tomatoes. Of course, if you don't have a choice, or if the price discrepancy is too large to justify, a spoon or two of sugar will help cut that acidity.

Here’s one you might not have thought of: sushi ginger. Sure, it’s great with sushi, but it’s also a zesty little addition to stir-fries, salads, or even sandwiches. It’s the condiment you didn’t know you needed until you have it—and then you’ll wonder how you ever lived without it. Add the ginger to fish, beef and chicken dishes or use the sweet water to give sauces a wonderful burst flavour.

Spice up your life.

I have 2 spices drawers - I'll try any new spice that catches my eye.

Every pantry needs a few dried herbs and spices to keep things interesting. Think of them as the accessories of cooking: a pinch of this, a sprinkle of that, and suddenly your dish is strutting down the runway. My must-haves? Basil, Thyme and oregano for Italian nights (and almost every dish), cumin and paprika (especially Hungarian paprika) for earthy vibes, and cinnamon because it’s equally at home in curries and cookies.

Stock cubes: solid gold.

Whether it’s chicken, beef, or vegetable, stock cubes are your best friend for a variety of dishes, including soups, stews, and risottos. They’re the secret to soups that taste like you’ve been slaving over them for hours, even if you made them in 15 minutes. And, if you haven’t tried them yet, add Caldo de Marisco (seafood) and Caldo de Peixe (fish) to your stockpile as these are fabulous in seafood dishes and winter bisques.  Stock cubes are also handy with a tiny amount of water to replace the butter or oil if you are frying your food. I don’t use any oil or butter when cooking and have found that stock cubes save the day when you want the taste of a fried dish without the hassle of your food sticking to the pan.

Let’s wrap this up, shall we?

A great pantry isn’t about hoarding every ingredient known to humankind. It’s about having the right tools to make cooking stress-free and—dare I say—fun With these pantry staples, you’re ready to tackle just about any recipe—or invent your own. The best part? Cooking becomes less about stress and more about joy. So, stock up, get creative, and let your pantry work its magic. Dinner (and maybe dessert) is always just a few ingredients away!

So, what’s in your pantry? And more importantly, what are we cooking tonight?