Larder Basics

Here are my suggested larder basics to keep on board so that you can rustle up a tasty meal with ease and keep the crew happy and sustained.

In no particular order.

I keep my herbs and spices in a drawer for ease of access.


Cumin seed powder. Coriander seed powder. Garam Masala. Turmeric. Fennel Seeds. Cardamon. Caraway seeds. Coriander seeds. Chillies, dried, powdered and fresh. Smoked paprika. Cinnamon. Black Pepper. Mustard seeds. Sumac.


Sage. Bay leaves. Thyme. Oregano. Parsley. Mint. Rosemary, Dill.

Our in seat larder cupboard. I write on the top of each tin/jar so we can easily see what is what.


Tomatoes. Tomato Puree. Sweet corn. Lentils. Mushrooms. Peas. Chick peas. Beans in Red sauce. Kidney beans. Mixed beans. Tuna. Sardines. Condensed Milk,


Anchovies. Capers. Red peppers. Artichokes. Olives. Chillies. Cornichons. Beetroot. Pesto. Pasta sauce.


Honey. Jam. Peanut butter. Marmite. Apple cider vinegar. Olive oil. Vegetable oil. Soy sauce. Worcester sauce. Fish sauce. Mayonnaise. Ketchup

Salt and pepper


Risotto Rice. Paella Mix. Thai Curry paste. Soup sachets. Panna or cream.

Dried Goods

All purpose flour. Whole wheat flour. Bicarb of soda. Corn Flour. Bread crumbs. Desiccated coconut. Sun Dried tomatoes. Dried mushrooms.

Legumes: Mung beans. Fava. Red lentils. Green lentils. Urad.

Rice (Parboiled). Egg Noodles. Rice Noodles. Tortilla Wraps. Cheese crackers. Ryvita. Pop corn. Peanuts. Nuts. Raisins. Apricots. Figs. Chia seeds. Sunflower seeds. Crystalised ginger: And anything else we fancy

Pasta; Spaghetti, Penne, Tagliatelle, Spirelli.

A bit OCD but tidy and a great way to re-use useful yoghurt pots.


UHT Milk, Muesli, oats, tea, coffee, sugar.