Some evenings want calm, not choreography. This is the cheat sheet I reach for when there are “bits” in the fridge and not much patience. Five store cupboard staples, tiny formulas, big flavour = dinner, done!
Consider this your tiny, trustworthy line-up of store cupboard staples. Not the “one-day-I’ll-use-it” kind – just five jars that actually earn their shelf space. First up, Poon’s Chilli Vinegar brings spark. Meanwhile, Drivers Pickles capers add briny lift. Then Hanamaruki white miso gives quiet umami, while Le Phare du Cap Bon harissa adds warmth. Finally, Bold Bean Co. queen cannellini beans deliver buttery body. Below, you’ll find 60-second formulas and exactly what to put them on.
Mix, drizzle, dollop, done.
Poon’s Chilli Vinegar (zing in a bottle)
To start, this is my lightning bolt. It’s the bright, peppery zip that cuts through richness and wakes up “quiet” food. I splash it on crispy eggs, tomatoes, noodles – anything that needs a spicy little nudge. For example it’s the finishing drizzle on my Korean Chilli Crab and it belongs anywhere Asian-inspired: broths, noodle soups, stir-fries, dumpling nights.
60-second formulas
- Everyday vinaigrette: 2 tbsp Poon’s + 3 tbsp olive oil + ½ tsp honey + pinch salt. Then toss through tomato-and-bean bowls or shaved-veg salads.
- Dumpling dip: 2 tbsp Poon’s + 1 tbsp light soy + ½ tsp sesame oil + tiny grated garlic. If you like, add chilli flakes.
- Broth booster: 500 ml hot stock + 1–2 tsp Poon’s + 1 tsp soy + pinch sugar. Afterwards, drop in noodles, greens and spring onion.
- Stir-fry deglaze: After searing, splash in 1 tbsp Poon’s + 1 tbsp soy + 1 tsp honey. Let it bubble 30 seconds to a glossy glaze.
- Cucumber smash: Bash cucumbers; toss with 2 tbsp Poon’s + 1 tsp sugar + ½ tsp salt + sesame seeds. Serve immediately.
Drivers Pickles Capers (little sparks, big POP!)
As far as store cupboard staples go, capers are the tiny cymbal crash. These Drivers Pickles Capers (Capucine) bring briny pop to rich, creamy or smoky plates. I scatter them over my Scandi-inspired breakfast – rye toast, soft eggs, smoked fish, dill, maybe a quick pickled cucumber – and they do the heavy lifting in five minutes flat. They’re just as good on fish nights, tomato tarts, pan-roasted potatoes and grain bowls.
60-second formulas
- No-blend salsa verde: 2 tbsp chopped capers + parsley + 1 tsp Dijon + zest ½ lemon + 4 tbsp olive oil. Then spoon over baked cod, roast potatoes or tomato-tart slices.
- Brown-butter caper drizzle: Melt 40 g butter to nutty brown, remove from heat, add 1 tbsp capers + lemon. Finally, pour over asparagus, new potatoes or white fish.
- Caper-dill yoghurt: 4 tbsp Greek yoghurt + 1 tbsp capers + 1 tbsp dill + lemon zest + pepper. Serve with rye and smoked salmon.
- Crispy capers: Rinse, dry; shallow-fry 45–60 s until frilly. Afterwards, scatter for crunch.
- Lemon-caper vinaigrette: 1 tbsp capers + 1 tbsp lemon + 3 tbsp olive oil + pinch sugar + salt. Toss through warm beans or courgettes.
Hanamaruki White Miso (little spoons, big Umami!)
Then there’s white miso – the soft-spoken staple that makes everything taste expensive. Hanamaruki is gentle and slightly sweet, so it melts into butter, glazes and soups without shouting. I use it for Miso-Buttered Cod with Crispy Shallots – the miso does the depth; the shallots bring the crunch.
60-second formulas
- Miso butter: 2 tbsp soft butter + 1 tbsp miso + 1 tsp honey/maple + lemon. Spread on fish or dot on veg.
- Sheet-pan glaze: 1 tbsp miso + 1 tbsp mirin (or water + ½ tsp sugar) + 1 tsp soy + 1 tsp rice vinegar. Brush on in the last 5–7 minutes.
- Miso-sesame dressing: 1 tbsp miso + 1 tbsp tahini + 1 tbsp rice vinegar + 1–2 tbsp water. Toss with cabbage, cucumbers or noodles.
- Broth booster: 500 ml stock + 2 tsp miso + ½ tsp ginger + splash soy. Then add noodles and greens.
- Miso pan sauce: Deglaze pan with 50 ml water; whisk in 1 tsp miso + knob butter + lemon. Optionally, add capers.
Le Phare du Cap Bon Harissa (smoky heat, zero faff)
Among my store cupboard staples, this is the mood shifter. Le Phare du Cap Bon brings warm, smoky depth without any faff – a spoonful in the pan and dinner suddenly tastes intentional. I fold it straight into my Harissa Lamb Meatballs and use the leftovers for speedy dips, dressings. As a result, weeknight meals feel so easy.
60-second formulas
- Harissa yoghurt: 4 tbsp yoghurt + 1 tbsp harissa + 1 tsp lemon + ½ tiny grated garlic. Dollop with meatballs or bowls.
- Meatball base: For 500 g meat: 1–1½ tbsp harissa + 1 tsp cumin + 1 tsp smoked paprika + garlic + 1 tbsp breadcrumbs + 1 tbsp water + 1 tsp salt. Roll, sear and finish in the oven.
- Sheet-pan marinade: 1 tbsp harissa + 2 tbsp olive oil + 1 tsp honey + 1 tsp lemon + salt. Roast chickpeas, carrots or thighs.
- Smoky lemon dressing: 1 tsp harissa + 1 tbsp lemon + 3 tbsp olive oil + ½ tsp honey + salt. Shake and pour over beans or couscous.
- Harissa butter: 2 tbsp soft butter + 2 tsp harissa + lemon zest. Dot on corn or flatbreads.
Bold Bean Co. Queen Cannellini (buttery, big, dinner-y)
Finally, the anchor of my store cupboard staples. These queens are creamy and sturdy enough to be the meal, not just the side – and they’re perfect under my Baked Chorizo Cod The beans soak up all those tomato-chorizo juices and basically turn into the sauce!
60-second (ish) formulas
- Tray-juice beans (for chorizo cod): Tip drained cannellini onto the tray with tomatoes and chorizo. Add 1 tbsp olive oil + splash water. Roast 10 minutes, toss, then finish with lemon and parsley.
- Lemon-caper beans: Warm beans; stir in 1 tbsp capers + 1 tbsp lemon + 3 tbsp olive oil + parsley + pinch sugar. Serve with any fish tray-bake.
- Smoky harissa beans: Stir 1 tsp harissa + 1 tsp honey + lemon through warm beans. Top with meatballs.
- Pan-smash with miso: Oil + garlic → beans + 1 tsp miso + splash water; smash lightly, finish with lemon.
- Tomato-bean bowl: Beans + ripe tomatoes + basil + Poon’s vinaigrette. Add leftover cod if you have it.
Ultimately, that’s the beauty of store cupboard staples: If you try one thing tonight, make it the tray-juice cannellini under baked chorizo cod – it’s basically sauce with zero effort. These are my top five store cupboard staples this month: one spoon, one splash, and dinner suddenly tastes intentional. Pick a formula, raid the fridge for “bits”, and let the jars do the heavy lifting while you exhale.
