Your kitchen.

      Get your cupboards and cook space organised, invest in some essentials and you’ll save yourself loads of time in the kitchen while improving your cooking significantly.

       FOOD.

       Keep a well-stocked pantry for meals in minutes. Here are our suggested essentials – top them up whenever you’re running low:

      balsamic vinegar. basmati rice. coconut milk. dried rice noodles. dried pasta (wholegrain is healthier). lentils. milled flaxseed. mixed nuts. mixed seeds. olive oil (extra-virgin for dressings and normal for cooking). peanut butter (shop-bought or keep a stock of your own, see here). plain flour. plant-based milk (fortified with B12). rapeseed oil. soy sauce. tinned beans. tinned chickpeas. tinned tomatoes. tomato purée.

       A collection of dried herbs and spices will give you a toolkit of flavour. A great starter selection would be:

      black pepper (in a grinder). chilli flakes. cinnamon. coriander. cumin. curry powder. fennel seeds. oregano. rosemary. thyme. garlic powder. garam masala. ginger. turmeric. hot chilli powder. mixed Italian herbs. onion powder. paprika. sea salt.

       We put greens with everything, so get in the habit of bringing fresh herbs, fruits and veggies home on a regular basis. We like:

      apples. aubergines. avocados. bananas. berries. basil. carrots. chillies. coriander. garlic. ginger. kale. lemons. limes. mushrooms. onions. oranges. parsley. peppers. potatoes. salad greens. spinach. tomatoes.

       We’ve always got butter and cheese in the fridge just like we did before, except now they’re dairy-free! Our regular fridge items include:

      dairy-free butter. dairy-free cheese. dairy-free milk. egg-free mayonnaise. firm tofu. plant-based yoghurt.

      KIT.

       The number-one piece of equipment we recommend investing in:

      If you’re going to be cooking more plant-based meals then we really recommend getting a good-quality, high-powered liquidiser. With one of these you can make creamy sauces, nutrient-filled smoothies, home-made milks and more. And high-powered means high-powered. You want a recent model that’s really powerful, with a big jug. If your liquidiser isn’t powerful enough to make a completely smooth milk from soaked cashew nuts, get a new one. Trust us, you’ll be glad you did.

       Here is our list of kit essentials:

      baking trays and baking sheets. chopping boards. colander. fine grater or Microplane. foil. food processor (and/or stick blender). frying pan. heatproof bowl. kitchen timer. knives – at least 3 good quality ones, plus a sharpening steel. measuring jug. measuring spoons. mixing bowls. saucepans – including some good non-stick ones – with tight-fitting lids. sieve. slotted spoon. spatula. storage containers (we prefer glass). tongs. vegetable peeler. weighing scales. whisk. wooden spoons.

       We also love to have:

      garlic crusher. box grater. griddle pan. oven-to-table serving dishes. rolling pin. tofu press.

      COOKSPACE.

      Organise Your Kitchen, Pantry & Spice Cabinet.

      We advise you, as over-the-top as it may sound, to label your cupboards and shelves. You can use sticky notes, masking tape or even get a label-maker for twenty quid. Take everything out of your cupboards and off the shelves (food, crockery, pans – everything) and organise it again. Choose a system that works for you and the amount of stuff you own.

       Here’s how we organise our kitchen:

      Breads & Snacks. Flours & Baking. Herbs & Spices. Miscellaneous. Oils & Vinegars. Nuts & Seeds. Pasta, Rice & Grains. Syrups & Sauces. Tins & Jars.

      Pro Tips: We like all our food stored on open shelves (not in cupboards) so we can see what we have at a glance. Put a blackboard or notepad on a wall (with chalk or a pen) for noting down ingredients you need to restock.

       Organise Your Cookware, Equipment & Crockery.

      Having your workspace well organised will help you be speedy with your cooking and make sure you always know where everything is, so you’re never reaching to the back of a cupboard for a spoon when you should be stirring your sauce on the stove. Here’s roughly how we organise our bits and bobs.

       Near where you cook:

      Chopping Boards. Cooking Oils. Food processor. Knives & Sharpening Steel. Liquidiser. Pans. Pan Lids (in a separate drawer from pans). Salt & Pepper. Utensils (hang them for easy access). Weighing Scales.

       Not so near where you cook:

      Cleaning Stuff & Bin Bags. Foil, Parchment Paper & Freezer Bags. Glasses & Mugs. Measuring Jugs & Mixing Bowls. Plates & Bowls (cereal, wide and serving). Storage Containers (store with lids on)

      Pro Tips: Get your family, friends or flatmates on board with the system (we use a coffee-buying punishment for disobeyers). Update your system from time to time as your collection grows. Stacking boxes and labels can be really useful for expanding your kitchen in an organised way.