Since ‘What The Health’ has been released, I’ve had a lot of people ask me for advice on turning vegan. It’s always nice to be asked and I found myself unconsciously starting with the same topic: stocking up your pantry. My cupboard is BURSTING at the seams with dried herbs and spices, so much so that getting a jar of paprika turns into a game of Jenga.

Below is a rough list of my absolute essentials to keep in your cupboard and all of which seem to be included in nearly every vegan recipe book somewhere. There’s nothing more frustrating than reaching for an ingredient only to find that you don’t have it. You wouldn’t make a mushroom soup without mushrooms, and the ingredients below are no exception. Cutting corners comes at a cost.

You won’t need a weathered treasure map of Middle Earth to find any of these ingredients, so pop on your shoes Frodo, because you’ll find them in your local supermarket.

A dish comes to life with herbs and spices. I much prefer fresh herbs in recipes but using them all before they go off is a bit of a challenge, unless of course you grow your own! Not to worry because dried varieties tick all of the boxes and this list of basics will form the foundation of your vegan pantry.

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Minced garlic in jars always add a fresher flavour and can be kept in the fridge. Adding 1 teaspoon is usually equal to one clove. Minced ginger and red chillis can also be found in jars.

Mama Mia! Italian inspired food is incredibly diverse and the staple ingredient is of course, pasta! I like to stay stocked up to the rafters with a variety of pastas because not every pasta compliments every dish. Watch out for hidden nasties like egg and milk and always check the ingredients.

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Adding oil to your pasta as it boils is a rookie mistake as it washes away any starch and prevents the sauce from sticking to the pasta. Add table salt to the water, stir frequently to avoid it sticking together and never rinse when drained. Add your pasta to the sauce, not the other way around.