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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