My Mediterranean Pantry


Autumn has well and truly arrived and the long, lazy, carefree summer days are over. For me, it is a time to reorganize and declutter my home and especially my kitchen.  I love clearing my cupboards and pantry and restocking them with all that I will need for the cooler days ahead. Reorganizing my cupboards and desk and making space for new things is comforting and invigorating at the same time.




My Pantry


Olive oil—everyday cooking olive oil and for salads



for paella—short grain rice. There is one called

‘bomba’ which is great but you can use short grain

rice if that is all you have

risotto rice, I like to use Carnaroli

medium grain rice for sweets and stuffings

basmati rice or long grain for pilaf



fresh and dry (fresh only keeps for a few days in

the refrigerator) spaghetti, penne, angel hair and

any other variety that you love





semolina, couscous, bulgar


Tomato passata, tomato paste and cans of diced



Flour – self raising, plain and OO


Greek yoghurt


Pulses – lentils, cannellini beans (both dried and in

cans), chickpeas (garbanzo beans)


Vanilla extract


Vinegar – red wine, white wine and balsamic


Sea salt


Black peppercorns and a grinder


Sugar – organic, caster (superfine) and icing



Filo pastry




Cheese – feta, mozzarella, fresh ricotta, parmigiano




Eggs (organic)

Garlic, onions, lemons, potatoes


Dried herbs and spices – fennel seeds, saffron,

basil, bay leaves, cinnamon (ground and sticks),

cloves (ground and whole), nutmeg, oregano, sweet

paprika, rosemary, tarragon, sesame seeds

Posted in pasta and rice, pulses and grains, vegetables.

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