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We hit the supermarket aisles with Ravinder Bhogal, food writer, journalist and chef patron of London restaurant Jikoni.
Mutti finely chopped tomatoes
A cupboard essential. I love making tomato sauce for pasta and especially love Marcella Hazan’s recipe that calls for butter for a velvety, luxurious sauce.
Clarence Court Old Cotswold legbar eggs
Eggs are culinary shapeshifters and give you everything from meringues to mayonnaise. I always start my day with an egg – poached or scrambled. I am a sucker for these with their bright orange (and very tasty) yolks.
Pip & Nut smooth almond butter
This goes in salad dressings, smoothies, on sticks of celery, on toast and sometimes just on a spoon! I could write an ode about how much I love it.
Vadas raw kimchii
I am a big fan of pickles and fermented food and have this in my BKC – that’s a bacon, kimchi and pickled cucumber sandwich.
Willy's apple cider vinegar
Aside from being known as a miracle tonic for a variety of ailments, this one makes a wonderful fragrant tipple when mixed with fizzy water. I drink it diluted into a cup of hot water first thing in the morning.
Elephant Atta Chakki gold chapatti flour
As a Panjabi, it’s my family tradition to have parathas for breakfast on a Sunday morning, so I always have a stock of chapatti flour in my pantry.
Yeo Valley salted butter
I use this for baking, and makingbrown butter to liven up a piece of fish or vegetables. I always have a minimum of two blocks in my fridge.
Ravinder’s cookbook Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen (Bloomsbury, £26) is out now.