FRUIT & VEGETABLES
Cauliflower – One of the most versatile vegetables, and when roasted it really is one of the most delicious too. There’s not much you can’t do with it, from cauliflower pizza bases to rice and buffalo wings, but for me it’s best as a soup base. This recipe for roasted cauliflower soup is always a winner with guests.
Broccoli – A vitamin powerhouse and utterly delicious in juices, stir-fries and winter salads.
Crunchy greens – Cucumbers and celery are a great way to add texture to any dish. They’re also great chopped into crudites as the ultimate dipping tool with hummus or baba ghanoush.
Garlic – A failsafe way to make any savoury dish more delicious. We use loads of it.
Oats – Another all-rounder, when I’m busy meal prepping, overnight oats are a saviour. This cherry bakewell recipe with almond milk tastes indulgent but is made with just a handful of natural ingredients.
Belazu Rose Harissa Paste – This is a key ingredient in one of my favourite cookbooks, Ottolenghi’s Flavour. The book is all about bringing the best flavour out in vegetables, and this rose harissa really delivers on that front.
Zest & Zing Black Truffle Sea Salt – When I’m looking to give greens some special attention, truffle sea salt is always the answer. Roasted broccoli with a sprinkle of this tastes super indulgent but is secretly nutritious.
Pret Coffee Beans – All organic and available in light, medium or dark roast. I just bought the new Sage at home barista machine and it’s a game changer when it comes to using oat milk. Is there anything better than the first sip of a perfectly frothed almond milk flat white in the morning?
Leafy greens – Nutritious and dependable, I always have a selection of leafy greens – like lettuce, spinach and kale – in the fridge. They make a great base in breakfast shakes or lunchtime salads.
Plenish Almond Milk – We get through a lot of this in our house. My daughter, husband and I use it as a base in all our smoothies (pink for her, green for us) and it’s our go-to for porridge, cereal, baking and cookie dunking. One of my favourite smoothies is this super green recipe.
Banana – The OG of nature’s snacks, bananas are a sure way to hit the spot when I’m time poor and on the go.
Hummus – I love making my own at home now I feel like I’ve nailed the base with Ottolenghi’s recipe. To keep things interesting, I add slightly different spices and toppings each time. My current favourites are harissa or pesto.
Plenish Ginger Immunity Shot – I keep these on hand for an afternoon pick me up. They’re a great alternative to coffee if you try to avoid caffeine in the afternoon, plus they contain 100% of your recommended daily intake of vitamin C.
Patron Reposado Tequila – I drink this mixed with our Plenish Kick Juice, which is made with fresh lemons, limes, coconut nectar and chilli. Just pour over ice with 2 shots of Patron reposado tequila and garnish with fresh chilli. If you’ve ever tried Soho House’s favourite cocktail – the Picante – this is the cheat sheet to making them at home.
Frozen Berries – Such as blueberries, raspberries, strawberries. They make for an easy win in overnight oats, chia puddings or in my daughter’s pink smoothies.
Booja Booja Chocolate Salted Caramel Vegan Ice Cream – For when I’m in need of a sweet treat. Booja Booja really knows how to do dairy-free decadence.
Coco Nutters Chocolate-Dipped Vanilla Sticks – I buy these for the kids, but they’re equally as delicious for adults.