Your kitchen staple and why?

prettypennies

corriander, soy sauce, honey.

They can be added to pasta, rice, meat, veggies or anything languishing in the cupboard or fridge.

They add that extra dimension that makes a desparate clawing together of leftovers taste like a carefully planned culinary delight!

JillD_2

My two main ones are dried pasta and jars of Ragu tomato pasta sauce.

The pasta is great for tons of dinner things - pasta veg bake, tuna pasta, veggie and pinenut pasta, past pesto - and for salady stuff for lunch.

The rag can go in the pasta with tuna or veg as mentioned above, it is also good for pizza topping and in anything like chilli or other tomatoey based stews.

The kids love it with the pasta and tune, its a firm favourite. And I always cook double and tghey have leftovers for lunch the next day.

laughing_cow

Tomatoes, good bread and olive oil - I can live off bruschetta/tomatoes on toast/sandwiches.

I love tomatoes and eat them every day. I'm fussy though, they have to be good quality, tasty vine ones In the summer I grow them on my terrace, but for the rest of the year I'm the weirdo in the supermarket sniffing the packs of tomatoes to see if they 'smell right'