Here’s a snapshot of some essentials which I like to keep in the fridge at all times.
I must apologise – this has been the laziest post ever. I have been away for weeks and seem to be busier than ever at the moment.
So, a bit more about my choices. I only ever keep a little milk in for coffee. Full cream is my choice. Other than that I don’t get through much as I hate breakfast cereals and hardly ever cook with milk. The one thing I will stipulate though is it’s organic whenever I am able to get it.
Butter. Salted and unsalted. Being a rule breaker, I regularly bake using salted butter, but the unsalted Lurpak is for frosting. I am baking several wedding cakes for friends at the moment, and this is for the buttercream. I picked up 12 packs when it was on offer recently. I must confess to not being a fan of French butter either, but the Président was the best I could get at the time. I prefer handmade English salted butter for spreading and cooking with.
Bacon is a really useful ingredient for me to have. It keeps well as I travel so much and is really versatile. I use it regularly to make my spaghetti amatriciana for an emergency supper. The recipe is in my forthcoming cookery book.
Parma ham, avocados, lemons and peppers are all essentials for me for salads, as I try and have one every day for lunch. I like the lemon in dressings. Again, they keep quite well.
Brindisa chorizo is my all time favourite, and I use it in so many dishes and on its own. The long shelf life means I love to keep a packet in at all times.
What are your essentials?
