The basics worth keeping at home

We asked our buyers what is always in their own kitchens. The answers overlapped almost completely.

Olive oil worth tasting, sea salt flakes, tinned San Marzano tomatoes, dried pasta, jasmine rice, rolled oats, peanut butter, honey and eggs. The skeleton of a hundred meals.

Then the fresh layer: butter, parmesan, one green thing, one allium, lemons. Always lemons.

Nothing exotic. That is the point — good basics, kept at level, beat an ambitious one-off shop every time.