Why 10–15 carefully chosen ingredients can be more useful than a cupboard full of food you'll never eat.

When The Independent recently asked me to share my thoughts on stocking up for unexpected situations, particularly for people living alone, in house shares or with limited storage, I wanted to offer a slightly different perspective.

Don't just stockpile food. Build a useful pantry.

I've spent over 25 years working in food, and I now run Peak & The Pantry, an independent food business built around the idea that good ingredients should make everyday cooking easier, more enjoyable and a little less complicated.

I also started my business while juggling caring responsibilities, so I know first-hand that life doesn't always go to plan.

Having a few reliable ingredients in the cupboard can make a real difference, whether you're short on time, trying to stretch your weekly food budget or simply don't have the energy to think about dinner.

Start with ingredients that work harder

For me, a well-stocked pantry isn't about rows of identical tins or buying things you wouldn't normally eat.

It's about choosing ingredients that are shelf-stable, versatile, nutritionally useful and, most importantly, things you actually enjoy.

I'd rather have 10–15 carefully chosen ingredients that work together in lots of different combinations than 30 tins bought specifically for an emergency and forgotten at the back of a cupboard.

And the beauty of this approach is that those same ingredients can become the starting point for dozens of everyday meals.

My 15 useful pantry essentials

These are the ingredients I'd prioritise when building a practical food cupboard.

1. Chickpeas – For curries, salads, soups and quick roasted snacks.

2. Butter beans – Delicious warmed through with tomatoes, herbs or a spoonful of pesto.

3. Black beans – Perfect for quesadillas, tacos, rice bowls and speedy suppers.

4. Lentils – Affordable, filling and brilliant for soups, stews and dhal.

5. Tinned fish – Sardines, mackerel and tuna provide convenient protein and make excellent lunches or simple dinners.

6. Tinned tomatoes – The foundation of countless sauces, curries and one-pot dishes.

7. Rice – An adaptable base for bowls, curries and simple meals.

8. Noodles – Ideal for a quick meal with stock, vegetables and a good chilli sauce.

9. Pasta – One of the easiest ways to turn a few ingredients into dinner.

10. Stock cubes or shelf-stable broth – For soups, sauces, grains and adding depth to everyday cooking.

11. Curry paste – A shortcut to flavour without needing a cupboard full of individual spices.

12. Chilli sauce – A little heat can completely transform a simple meal.

13. Seasoning blends – Useful for adding flavour to beans, fish, vegetables and grains.

14. Olive oil – For cooking, dressing and finishing dishes.

15. Shelf-stable pickles or fermented vegetables – For acidity, crunch and a punch of flavour. Check storage instructions, as many fermented products require refrigeration.

You don't need to buy all 15 at once. Start with what you already use, then build around those ingredients.

Don't underestimate the importance of flavour

This is something I feel particularly strongly about.

Food should still be enjoyable, even when you're working with a limited selection of ingredients.

A tin of chickpeas and a jar of curry paste can become a quick curry. Butter beans, tomatoes and good seasoning make a comforting supper. Rice and tinned fish can be transformed with a spoonful of chilli sauce or some pickles.

These little flavour builders are the ingredients I love most at Peak & The Pantry.

They're the difference between eating something because it's available and actually looking forward to dinner.

Small cupboard? Think versatility, not quantity

If you're living in a house share, student accommodation or a small flat, cupboard space is valuable.

Rather than filling it with things that only serve one purpose, choose ingredients that can be used in several different ways.

A tin of black beans might become tacos one evening, a rice bowl the next or a warming soup later in the week.

The same goes for tinned fish, lentils and tomatoes.

The more versatile your ingredients, the more meals you can create without needing an enormous kitchen or an overflowing fridge.

And for students or anyone cooking on a budget, that versatility can make everyday meals more affordable too.

Five easy meals from a useful pantry

One of my favourite things about pantry cooking is how little you actually need to get started.

1. Butter beans in a rich tomato sauce

Warm butter beans with tinned tomatoes, olive oil and a favourite seasoning blend. Finish with chilli sauce if you like a little heat.

2. Quick chickpea curry

Combine chickpeas, curry paste and tomatoes, adding water or stock to loosen the sauce. Serve with rice.

3. Tinned fish rice bowls

Top freshly cooked rice with sardines or mackerel, a little chilli sauce and some pickles.

4. Black bean quesadillas

Mash seasoned black beans, spread over tortillas and toast in a frying pan. Add cheese if you have some in the fridge.

5. Speedy pantry noodles

Simmer noodles in stock with a spoonful of curry paste or chilli sauce. Add whichever vegetables or protein you have available.

None of these meals needs a complicated shopping list, and that's really the point.

Buy what you eat, and eat what you buy

One of the biggest mistakes people make when stocking up is buying food they wouldn't normally choose.

Instead, keep a little extra of the ingredients you already use regularly.

When you finish a tin of beans, replace it. When you open your last packet of rice, add another to your shopping list.

Use older products first, check dates and follow the storage instructions.

That way your pantry stays useful, your food gets eaten and you're not wasting money on ingredients that sit untouched for months.

What about genuine emergencies?

An everyday pantry can provide a helpful buffer when plans change, but it isn't a replacement for dedicated emergency supplies.

If you're preparing for a power cut or a disruption to water supplies, it's sensible to keep drinking water and some ready-to-eat foods that don't need cooking or refrigeration.

Many otherwise useful pantry ingredients, including dried rice, pasta and some grains, depend on having water and a way to cook them.

The idea is to be prepared in a practical way, rather than buying large quantities out of fear.

A better pantry, one ingredient at a time

At Peak & The Pantry, I've always believed that good food doesn't have to be complicated.

Sometimes all you need is a tin of really good fish, a jar of something punchy and a few everyday essentials to turn what looks like very little into something delicious.

You don't need more food. You need food that works harder.

That's the thinking behind the ingredients I choose for Peak & The Pantry, and why I believe a useful pantry is something worth building, one ingredient at a time.

As featured in The Independent

I was delighted to contribute my advice to Katie Rosseinsky's article about preparing for unexpected food shortages when living alone or in shared accommodation.

Read the full article in The Independent.

Explore Peak & The Pantry and discover ingredients that make everyday meals a little easier and a lot more delicious.