A Chef Reveals What’s In Their Weekly Food Shop
FRUIT & VEG
Salsify: Not something you see on every shelf, but I like to hunt this down when it’s in season. I like to make Jeremy Lee’s recipe of baked salsify wrapped in pastry and finished with Galmesan cheese. The perfect aperitivo.
Quinces: I love poached quince. It’s also delicious in a winter compote – there’s a great recipe for this in Adrian and Michael Daniel’s vegetarian cookbook, The Gate.
Dried porcini mushrooms: If you love mushrooms, these elevate everything from pasta and risotto to nut loafs. I like to make Deborah Madison’s cheese and nut loaf from her Greens Cookbook.
Dried muscatel grapes: Otherwise known as ‘chatos’ on the vine, these are delicious paired with cheese.
Chestnuts: Not just a festive staple, they add texture and lots of flavour to dishes. A great addition to a winter veggie soup.
FRIDGE STAPLES
Anchovies: I buy these cured and pickled, and always have multiple varieties in the fridge for tapas or sauces as they add depth and flavour.
Smoked salmon: A real treat, I buy sashimi-grade salmon from London Smoke & Cure. The team smokes the fish at its in-house smoke room in Streatham.
Cheese: Some of my favourite cheeses include Lincolnshire Poacher made from whey butter, which is delicious on toast at breakfast and with anchovies later; Vacherin Mont D’or which has a wonderful flavour; 11-month Artisan Manchego 1605 made from sheep’s milk; Musgo Lavado, which is an unusual but outstanding cheese made with washed-rind goat’s milk; and Torta de Barros from Extremadura – the perfect sharing and dipping cheese. I also have French cream cheese or goat’s curd for any last-minute cheesecake urges.
Clean bean tofu: This is an excellent variety of tofu that’s firm in texture and has more flavour than most. I pick it up fresh from Borough Market.
Burgos black pudding: This gets pan fried for anyone in my household wanting a hearty breakfast. We sell one that’s made with rice and infused with cumin.
CUPBOARD ESSENTIALS
New-season pulses: These include pardina lentils, Galician fabas and ganxet beans. In our household, we eat legumes every day.
Jars of fried tomato sauce: It’s hard to find affordable, flavoursome tomatoes in winter, so this becomes very useful in sauces, pasta dishes and more.
Rye bread: Maya’s Bakehouse in Tulse Hill has the most delicious selection of bread, as does The Snapery Bakery in Bermondsey – the buttermilk rye is particularly good with smoked salmon.
Bitter orange marmalade: When the house is full, we get through a lot of this, so I make a big batch to make sure we don’t run out. It’s also useful if you want to make a quick cake.
Catalan bouquet garnis: Fresh or dry, this is a little bundle of herbs, usually featuring thyme, parsley, bay leaf and marjoram. It’s invaluable for every braise and bean pot – I usually buy a tub of 40 at a time!
Aged soy sauce: I buy this from Vallebona as I’m making my way through the collection. Each one is full of flavour, from the nagara tamari to the tsurubishio.
SNACKS & TREATS
Sarriegui crisps: We stock these at Brindisa because they’re so delicious. They’re pure potato and olive oil – no other flavour needed.
Blanched Marcona almonds: I bake these fresh in the oven for 8 minutes at 180°C. You don’t need any salt – just enjoy as they are.
Empeltre olive paste: This is packed full of flavour. Perfect in dips and dressings or spread on crackers for tapas.
Soft turron: This is a type of nougat that’s soft in texture and isn’t too sweet as it’s made with honey instead of sugar.
Manzanilla olives: Perelló is one of my favourite brands. I also love the gordal olives which come in a 2kg tin.
Bombay mix: Because it’s so good. Simple, tasty and moreish.
FREEZER ITEMS
Vanilla pods: I have a stash of these for puddings and baking.
Fish fillets: I don’t have too many items in the freezer, but I like to have a selection of fish fillets for quick, healthy meals – halibut, haddock, seabass and so on.
Pan de coca halves: These are a lifesaver when you can’t get to the shop. Simply pop them in the oven for a freshly baked loaf.
Iberico meats: If I’m planning a special meal, I’ll have a selection of these in the freezer – mainly cheeks and presa cuts.
DRINKS
Recondita Armonia: This is a sweet red dessert wine and a great alternative to port. It’s fruity, juicy and has beautiful acidity.
Colet Gran Cuvée Extra Brut: This is a top-end cava that’s so drinkable. If we’re going all out, though, it has to be Champagne Laurent Hostomme Blanc De Blancs.
Crianza, Cillar de Silos: This is an excellent Spanish Ribera Del Duero. The perfect medium-bodied red. At the other end of the scale, I also love a fresh white such as a Terras Gauda or Godello Quinta Do Sil.
Kernel Brewery beer: My favourite from this Bermondsey brewery is the refreshing Table Beer. For anyone not drinking, I’ll stock up on Lucky Saint Alcohol-Free Lager.
Hayman's Gin: You can’t go wrong with a glug of this and a splash of Fever-Tree tonic water at almost any time of day or night.
Mother Root Ginger: Another non-alcoholic favourite that’s zingy and refreshing.
Vichy Catalan water: This is a true survival drink. On special occasions I’ll order three large cases so we’re fully stocked up.
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SHOP MONIKA'S FAVOURITES
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