What staples do you always have on hand?

Can't wait to hear what you have to share, Carl. Also for a chance at copy of the book! I'll start the discussion with a question. What are the staples you always have on hand in the pantry in order to enable the assembly of a meal from whatever you harvest?

Hi Carol, thanks very much for the question. Having a good store cupboard really makes improvising meals from the ingredients you're presented with so much easier.

Here's my list

Dried goods: pasta, rice, pulses, grains (a pressure cooker very handy to quickly cook the pulses)

Tins: tomatoes, anchovies

Various flavours/types of oil and vinegar

Bacon, guanciale, pancetta, parmesan

Herbs or green veg preserved in oil such as persillade (recipe in book), pesto etc

Strattu (very concentrated passata preserved in oil)

A well stocked dried herb and spice drawer

All purpose, strong white, rye, spelt flours.

Sugar

Fermented chillies, green veg etc

Frozen peas

I'm sure to have missed something