There’s no need to go out and buy all of these ingredients, but it’s to get an idea of the foods to stock most regularly in your fridge and pantry.
Organic fruit is always advisable, especially when buying known pesticide-sprayed fruits like apples, strawberries and grapes. If it’s not possible to buy organic, then always wash fruit well before eating:
Berries and grapes: Blackberries, blueberries, cherries, strawberries, gooseberries, raspberries, loganberries, blackcurrants, red currants, green, red and purple grapes
Stoned and seeded fruits: Plums, nectarines, peaches, apricots, apples, pears, figs
Tropical and sweet fruits: Lychees, passion fruit, bananas, pineapple, mango, papaya, honeydew and cantaloupe melon, watermelon, persimmon, dragon fruit
Citrus fruits: Oranges, satsumas, grapefruit, lemons, limes.
Our fridge should be bursting with an array of colourful veggies. Some of the best options include:
Greens: Baby spinach, Kale, lettuce, beet greens, collard greens, cucumber, courgette, asparagus, chicory, rocket, parsley, coriander, lettuce, Swiss chard
Cruciferous Vegetables: Cabbage, broccoli, cauliflower, Brussels sprouts
Starchy and Root Vegetables: Butternut squash, sweet potato, pumpkin, carrots, turnips, parsnips, onion, spring onion, beetroot, leek, Jerusalem artichoke
Nightshade Vegetables: Tomatoes, aubergine, peppers, potato
Fatty vegetables: Avocado, olives
Sea Vegetables: Nori sheets and flakes, kombu, dulse, wakame