Stocking a starter kitchen and spice shelf

You do not need a big budget to cook well. A few good tools, a sensible store cupboard and a small spice shelf let you cook curries, soups, pastas and salads from what you have.

Equipment basics

• Pans: one small saucepan (eggs, rice, vegetables), one large saucepan (pasta, soups, batch cooking) and one frying pan (eggs, browning meat, stir-fries).
• Knives: a chef's knife, a utility knife and a small paring knife cover most jobs. Add a bread knife if you buy whole loaves.
• Two chopping boards of different sizes, ideally one kept for raw meat.
• A good-sized baking tray for roasting and tray bakes, two or three mixing bowls, a sieve, a grater, a speed-peeler, a whisk, a tin opener and a couple of wooden spoons.
• Useful extras: a fridge thermometer and a food thermometer for checking chicken.

Store-cupboard staples

• Grains and carbs: basmati rice, pasta, bulgur, couscous, and flatbread or pitta in the freezer.
• Protein: dried red lentils, tinned chickpeas and beans, eggs and tinned tuna. These are cheap, keep well and are central to Gulf, Levantine and South Asian cooking.
• Flavour base: onions, garlic, fresh ginger, tinned chopped tomatoes, tomato puree, stock cubes, lemons, olive oil and a neutral cooking oil.
• Fridge: plain yoghurt or laban, cheese, butter or ghee, and whatever vegetables are in season.
• For something sweet: dates, honey and frozen fruit.

A starter spice shelf

• Core five: ground cumin, ground coriander, turmeric, chilli powder (or flakes) and black pepper. These cover most curries, soups and roasts.
• Indian-style cooking: add cumin seeds and garam masala. Garam masala is a roasted blend (often cardamom, cinnamon, cloves, pepper, cumin and coriander) usually added near the end of cooking.
• Gulf and Levant: baharat or the Emirati blend bzar, dried black lime (loomi), sumac, cinnamon and cardamom. Levantine 'seven spices' typically includes cinnamon, black and white pepper, allspice, cloves, nutmeg and coriander.
• Other cuisines: dried oregano or mixed herbs for Italian dishes, smoked paprika for tray bakes, and chilli flakes for almost everything.
• Start small: buy the core five first, then add one new spice each time a recipe needs it.

How long spices keep

• Ground spices usually keep their best flavour for 2 to 3 years, whole spices for 2 to 4 years and dried herbs for 1 to 3 years.
• Old spices are generally safe but taste weaker. Rub a pinch between your palms: if the smell is faint, replace it.
• Throw away ground spices that are hard, lumpy or caked (moisture has got in), and anything with mould.
• Store spices in airtight glass or ceramic jars somewhere cool, dry and dark, away from the hob and oven. In a hot UAE kitchen, a cupboard away from the cooker is better than an open rack.
• Whole spices keep longer than ground. If you cook often, buying whole cumin or coriander seeds and grinding small amounts is good value.

Budget tips

• Buy spices in small packets rather than large jars unless you use them every week, so they do not go stale.
• Dried lentils, tinned chickpeas, rice and frozen vegetables are some of the cheapest sources of filling meals.
• Plan meals that share ingredients: one bag of spinach can go into a curry, an omelette and a soup in the same week.
• Buy one quality item (a good knife or a heavy frying pan) rather than a cheap full set.