Pantry, Fridge and Freezer Staples: The Ingredients That Make Life Easier

You know those nights when you open the fridge, stare into the abyss and hope dinner magically appears? Same. But here’s the thing: a well-stocked kitchen means you’ll never have to panic over what to cook again. This isn’t about hoarding every spice known to humankind or buying 15 different types of vinegar “just in case”. It’s about having the right, carefully curated, most versatile ingredients on hand so you can throw together easy, delicious meals without the stress. My recipes are designed to lean heavily on pantry staples, so you will always find something on the website to suit what you’ve got on hand, maybe paired with a protein or frozen veggies from the freezer.

With a solid lineup of fridge, freezer and pantry staples, you’ll be set for everything from quick weeknight dinners to last-minute entertaining (because, we’ve all had that call “We’re in the area! Mind if we pop in?” five minutes before dinnertime. Let’s break it down.

Your fridge is where most of the magic happens. It’s also where good intentions go to die (RIP, that bag of fancy lettuce fading away at the back of the fridge). The key? Stocking versatile ingredients that actually get used. This is what you’ll always find in my fridge.

Creamy essentials that instantly make food taste better.

• Milk – Full-cream (whole), A2.
• Greek yoghurt – SO versatile and swings sweet or savoury. Great for breakfasts, marinades, baking and sauces.
• Butter – Unsalted for cooking, salted for spreading.
• Cream and sour cream – For pastas, curries, Mexican favourites and emergency dips.
• Cheese – Because no meal has ever been made worse by adding cheese. My staples:
  ○ Parmesan – Essential. I refuse to live without it.
  ○ Cheddar – For melty goodness in bakes and toasties.
  ○ Feta – Toss into salads or pasta for instant flavour.
  ○ Mozzarella – For stretchy pizza, pastas and bakes.

I’m very intentional about what fresh ingredients go into my fridge, because nothing haunts me more than that bag of slimy spinach squished into the back of the crisper drawer. Every week, I sit down with a coffee and map out our meals. A little planning saves me time, stress and money – and most importantly, it stops me from impulse-buying zucchini (courgettes) with vague intentions.

Before I even think about shopping, I do a quick fridge audit to avoid double-ups. There’s nothing worse than realising you’ve got three half-used bags of carrots lurking in the crisper. When I buy fresh produce, it’s with a purpose. I’m not tossing zucchini into my cart thinking, “maybe I’ll figure something out”. I’m thinking: “these are for my Zucchini Slice and Creamy Pesto Chicken with Zoodles and, if there are any left, I’ll steam them to go with my Juicy Beef Rissoles.” Everything has a plan, and that plan is designed to prevent sad, forgotten veggies from withering away in the depths of my fridge.

Following are the workhorse ingredients that stay fresh the longest and can be thrown into just about anything.

Leafy greens – Stored in a container with a paper towel to keep them crisp or rolled in a damp tea (dish) towel to maximise freshness. At least once I week I need these for a leafy salad with balsamic.
Carrots and celery – I’m always julienning carrot for Asian-style chicken salads or using these two ingredients in a base for bolognese.
Cucumber and avocado – My kids will always eat these, so they earn a spot. Great for Mexican and Asian meals.
Cabbage (wombok, red, green) – Stays fresh for weeks and is great for slaws, stir-fries, salads and dumplings.
Garlic and onions (brown, red, white) – Used in countless dishes.
Spring onions (scallions) – Wrapped in a damp paper towel or damp tea (dish) towel so they don’t wilt. Great for topping ramen and other Asian dishes.
Potatoes (all-purpose, baby) – Used in dishes from mash and pies to salads and other sides.
Lemons and limes – Keep them in a bowl on the bench … there is something so satisfying about having fresh citrus on hand.

Read more about how you can keep your fruit and vegetables fresher for longer here.

The little jars that make everything taste amazing.

• Whole-egg mayonnaise – For dressings, sandwiches, sauces, dipping … I can’t live without it!
• Dijon and wholegrain mustard – Add depth to marinades and sauces.
• Soy sauce and tamari – Essential for stir-fries and last-minute dipping sauces and marinades.
• Chilli oil – For when you need a little something extra.
• Pickles and capers – Salty, tangy and perfect for burgers, sandwiches, salads, dressings and sauces.
• Pesto – Store-bought or homemade, it’s an instant meal-maker.
• Miso paste – A small spoonful adds incredible depth to soups, sauces and marinades.
• Fish sauce – You only need a drop, but wow, does it make a difference.

As much as I’m an advocate for meal planning, I get it. There are the days you forgot to plan dinner, the nights you need something fast, and those moments when you just can’t be bothered. At times like this, the freezer is your best friend.

• Minced (ground) beef or chicken – Thaw in no time and works in everything from meatballs to pies.
• Fish fillets (salmon and firm white fish are my faves) – For quick, healthy meals.
• Prawns (shrimp) – Thaw in minutes for pastas, curries and salads.
• Sausages – The most underrated “oops, I forgot dinner” option. Equally great for “bangers and mash” or pasta.

Because sometimes fresh just isn’t happening … Not to mention that frozen fruit and vegetables are often frozen when in their prime, which means they are at their best for eating!

• Peas and corn – Easy to throw into anything, or as a quick side.
• Broccoli, cauliflower, green beans – Perfect for stir-fries or roasting.
• Frozen spinach – A lifesaver for sauces, soups, curries and bakes.
• Berries and mango – For smoothies or baking.

• Cooked rice and pasta – Because if I’m boiling the water anyway, I may as well make double and freeze it into portions. Future You will thank you.
• Dumplings – Quick to pan-fry, steam or throw into soup.
• Leftover sauces or curry bases – Freeze in ice cube trays for portioned-out flavour bombs.
• Fresh herbs blended with oil – Freeze in cubes to add to soups or stir-fries.

Also check out my Top 20 Freezer Friendly Meals!

A well-stocked pantry is basically a life jacket for busy weeks. Stock it right and you’re never more than 20 minutes away from something delicious – because on some nights, that’s all the time (or energy) we’ve got. This is where real weeknight magic happens: a steaming bowl of Garlic Butter Prawn Linguine, a quick Cheesy One-Pan Tortellini or a warming Coconut Dal – all made almost entirely with pantry staples.

Some ingredients I use so much that I’ve fully committed to decanting them into jars with backup refills. (Yes, I’m that person with a never-ending stockpile of panko breadcrumbs and rice.) And if you’re tired of playing pantry Jenga with half-used packets, I’ve got some details below on how I keep my pantry and check and a YouTube video to help keep your dry goods in check [Youtube video linked here].

I’m a big believer in practical pantry organisation – because if I can’t see it, I forget it exists. Over the years, I’ve set up a system that works for real life, not just for an Instagram aesthetic.

• Baskets and categories – I keep most things in open baskets so they’re easy to grab, with categories that make actual sense: baking, snacks, jars, pasta, dry goods and, most importantly, a dedicated spot for refills. Because let’s be real – overflow is inevitable. Having a place for extras stops my shelves from descending into chaos.
• Decanting the essentials – Flour, rice and breadcrumbs get decanted into jars – some repurposed (hello, old coffee jars), some bought over time. This keeps things fresh and means I always know when I’m running low.
• The whiteboard trick – If I use the last of something, I jot it down on a pantry whiteboard instead of trusting my memory (which is a terrible idea). That way, I’ve always got a backup in my refills basket and don’t get caught out mid-recipe.
• Snack storage – Opened bags of snacks, nuts and dried fruit mostly go into containers. If I know we’ll get through something quickly, I just peg the bag shut and move on.
• Labels and expiry dates – I don’t believe in replacing everything just to make it look pretty, but I do love a good system. I use printed labels in the pantry and write expiry dates on the base of jars – especially for sauces and condiments that can easily get forgotten.
• Turntables = game changer – I have turntables in the pantry corners for condiments, spreads and vitamins. They’re also a lifesaver in my coffee and tea station – because if I have to dig for the honey every morning, I’ll lose my mind.

These are the small things that can make a big difference in keeping your kitchen running smoothly.

A good pantry isn’t just about storage, it’s about having the right ingredients on hand for easy, last-minute meals. Here’s what I always keep stocked:

• Rice (basmati, jasmine, arborio) – To team with curries, casseroles, stir-fries or one-pan oven bakes.
• Pasta (like spaghetti, penne, rigatoni, pappardelle, risoni/orzo) – Perfect for warm pasta dishes, soups and salads.
• Noodles (thin egg, rice vermicelli, thick rice) – For stir-fries, soups and salads.
• Oats – For breakfast and baking.
• Breadcrumbs (panko and regular dried) – The key to crunchy coatings and meatball perfection.
• Flours (plain/all-purpose, cornflour/cornstarch) – For baking, thickening sauces and dredging meat before cooking.
• Bicarbonate of soda (baking soda) and baking powder – Many purposes including tenderising meat for Asian dishes and also baking.

• Canned tomatoes and passata – For pastas, soups, curries and casseroles.
• Coconut milk and cream – A must-have for curries and soups.
• Canned beans (black beans, chickpeas, cannellini, kidney beans) – Quick, easy protein, ideal for vegetarian dishes.
• Canned tuna – Either in springwater or olive oil. A backup protein that saves dinner when all else fails, e.g. easy fried rice.

• Tomato paste (concentrated puree) – A little goes a long way.
• Good-quality stock cubes or powder (bouillon) – Add depth to everything.
• Good-quality extra-virgin olive oil – I use it in everything.
• Sea salt flakes – A textural flavour bomb.
• Vinegar (apple cider, red wine, balsamic, rice wine) – For dressings, marinades and balancing out flavours.
• Worcestershire sauce – A sneaky umami bomb for stews and sauces.

Spices turn basic meals into something incredible. Here’s what I reach for the most:

• Sweet paprika – Adds depth without heat.
• Onion and garlic powder – For seasoning meats or quick marinades.
• Dried oregano and thyme – My go-to dried herbs.
• Cumin, coriander and curry powder – Great for curries and spice rubs.
• Chilli (red pepper) flakes – For a bit of heat.

Check out my full guide to spices and how to organise them, here.

This isn’t about filling every shelf, it’s about having enough to make life easier. When your kitchen is well-stocked with the right staples, dinner stops feeling like a chore. You can throw together a meal without an emergency supermarket run, and you’ll always have options. Now, go check your fridge. If you find a sad, neglected bag of greens or a murky jar with the label rubbed off, this is your sign to get organised and get in control of your kitchen.

Nic x