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[5 ingredients | 10 minutes] www.thestonesoup.com page 91 my minimalist pantry the nice to haves 1. brown sugar I love brown sugar for sprinkle on my porridge or for baking. Can be substituted for palm sugar in Asian cooking. 2. vinegar I have a massive vinegar collection which will be hard to part with, but I think I can do it if I keep a well-aged balsamic, a light white wine vinegar, and my Sarsons brown malt vinegar that I picked up in Ireland to splash over takeaway fish and chips. 3. sesame oil A little goes a long way. I love a little drizzled over steamed greens and steamed whole fish. 4. oyster sauce & fish sauce After soy, these two are my go-to sauces for Asian cooking. 5. golden syrup & desiccated coconut These are 'sentimental ingredients'. I like to have on hand in case I get a craving for my Mum's chocolate caramel slice. 6. anchovies & capers Both are brilliant to brighten up your cooking. Anchovies also have the ability to enhance the meaty flavours in a stew. 7. preserved lemons Another little ray of salty sunshine that can make a world of difference to your food. 11. canned butter beans, cannellini beans and lentils If chickpeas are the essential canned legume, it is nice to have some or all of the above on hand for almost instant salads or purees. 12. strong flour Also known as bakers flour or high protein flour, this is the best for baking bread, pizza crusts or home made egg pasta. Of course, non-bakers can skip this. 13. semolina For adding texture to fresh pasta and giving pizza bases and bread a rustic crunchy base. 14. all bran For beefing up the fiber content in my breakfast. 15. ground cumin, ground coriander & smoked paprika These are the three spices I rely on the most. Purists will argue that they should be whole seeds but minimalists will see the benefits of not needing another piece of equipment to grind their spices. 16. cocoa powder For making puddle cookies and best ever (cocoa) brownies. Definitely not essential but good to have on hand for baking or for a hot chocolate when someone has depleted your chocolate stash. 17. dried fruit At the moment I have some dried sweetened cranberries that can be used in salads or baking. 18. vegemite Lovely with avocado on toast but I won't try and convert any non-Australians, just yet. 19. vanilla beans Sometimes, if I'm feeling a bit impoverished, I use vanilla extract or vanilla bean paste instead. 20. other grains While pasta and rice are essentials, I do like to keep different grains on hand. Barley, freekah, couscous and quinoa are all in my pantry at the moment. 21. onions So many great things start with sauteeing an onion.