Philadelphia cream cheese – Since I was eight, I have loved cream crackers with cream cheese and tomatoes. It’s my go-to snack to this day, and the kids now love it too.
Eggs – I use them a lot: eaten after the gym for a protein hit and cooked all ways. I also use them in baking, to make fried rice and for frittatas.
Pesto – Endless amounts of pesto pasta with vegetables gets consumed in our house (we have two active little boys).
Cheese – Of all descriptions: cheddar, parmesan, emmental, gouda. My partner Chris absolutely loves cheese and so do our children.
FRUIT & VEG
Chilli – I love to cook with chilli: it seems to find its way into everything I cook. I’m officially addicted.
Kale – I eat a lot of kale, mainly stir-fried simply with garlic and chilli.
Sweet potato – The kids love it with a weekend roast, mashed or made into chips. I often bake one for supper when I’m feeling lazy.
Tomatoes – Of all varieties. I mainly use them for salads, daal, curries or bolognese for the kids.
Herbs – In particular, coriander, parsley, thyme, rosemary, chives, mint and basil. I cook with loads of herbs, as they’re one of the key elements to flavourful food.
Apples and pears – Everyone in the family loves them as they come, and they’re great for lunchboxes. As the saying goes, an apple a day…
Kiwifruit – As above, but only when it’s in season. It’s a great source of vitamin C.
Chilli oil – The chilli obsession continues. I like it as hot as possible, which is why I go for Ocado’s Lee Kum Kee chilli oil from Hong Kong.
Miso paste – It brings such great flavours to roasted vegetables, sauces and dressings.
Tahini – Again, it’s great for so many recipes and brings a lovely earthy, nutty flavour to the table. There’s a recipe from the Caravan Dining All Day cookbook for coriander, green chili and tahini falafel which I make at home every couple of weeks.
Harissa – I often make my own – see the Caravan Dining All Day cookbook – but it’s good to have a jar on standby to add a hit of heat.
Sumac – A middle eastern spice mix to sprinkle on anything. It works on everything from seasoning for barbecued vegetables and meat, to salads and yoghurt/sour cream dressings.
Rolled oats – The kids eat porridge by the bucketload. It’s a great way for them to start the day, and acts as slow-release energy for my busy boys. I top it with maple syrup and always try and throw in some healthy bran, chia seeds or linseeds so it’s more nutritious.
Peanut butter – I absolutely love the stuff. We eat it with slices of apple, on toast and in smoothies.
Rice cakes – I adore these for a quick snack, topped with hummus or butter.
Kombucha – If I haven’t had a chance to make my own, I’ll buy a low-sugar version. I tend to drink at least one a day, sometimes more as we make them at our restaurants, so I’ll have one there too.
Almond milk – For smoothies and shakes for the kids and after I’ve been to the gym. I tend to make one with whey protein, peanut butter, cacao, banana, avocado and almond milk.
Craft beer – Generally from our friends at Camden Town Brewery and Beavertown Brewery.
Rosé wine – I don’t have a favourite brand, but I do love anything from Provence.
MUST-HAVES FOR THE FREEZER
Itsu frozen dumplings – My youngest son and I are obsessed with them.
Frozen berries – For smoothies and homemade healthy ice lollies.
Margarita pizzas – I go for the Crosta & Mollica Pizzeria ones. They’re great for a fuss-free kids’ dinner.
Frozen peas and sweetcorn – Another great thing to have on hand for speedy supper for the boys. I pop them in a fish pie or shepherd’s pie to add some more vegetables, or serve them simply with a bit of mint and butter. They’re always good to throw into a fried rice dish.
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