101
The Stocked Kitchen

Stocked so well,
takeaway stops being
the easy option

This is what's in my kitchen, every single week, no matter what. Buy it right once and you're never stuck ordering in because there's nothing in.

Nearly everything on this list is nonperishable, long dated or frozen. That's deliberate. Buy ahead, buy in bulk when it's on offer, and you're never caught short.

Stocked cupboards beat willpower every single time. If it's in the house, healthy food's the easy option. Takeaway's still there if you fancy it, it's just not winning by default anymore.

From My Kitchen
The Kitchen
10 Ways To Use It
The Marinade Formula
Greek yogurt + lemon juice + any powder of your choice.

Tikka, peri peri, cajun, whatever flavour you're after, that's the whole formula. Marinate the chicken in it, cook it, pair it with rice or a pilau and salad. One formula, endless meals.

The Sauce Rule
Never use mayo.

Greek yogurt mixed with sriracha gives you the same creamy hit for next to no calories. That one swap alone saves people hundreds of calories a week.

The Flavour Arsenal, How I Actually Use It
—Paprika & cajun: straight onto chicken before it hits the pan, or into the pan with rice. Be generous, you won't overdo it.
—Chopped garlic: the base of any tomato sauce, straight into stir fries.
—Onion granules: into mince for patties, over potatoes before air frying.
—Turmeric: into egg whites for colour and flavour.
—Spray oil: default for everything, unless it's an Asian dish, then a small amount of sesame oil changes the whole thing.
—Curry powder: onto chicken the night before for curries, into yogurt for marinades.
The Sri Lankan Curry Powder
The bit no other coach is giving away for free

For anyone who wants to build their own blend, this is what's actually in a traditional Sri Lankan curry powder:

—Coriander seeds — the biggest part of the blend
—Cumin seeds
—Fennel seeds
—Fenugreek seeds
—Curry leaves
—Cinnamon
—Cloves
—Cardamom
—Black peppercorns
—Dried red chillies — adjust for heat

Traditionally the whole spices get dry roasted in a pan until fragrant, then ground together. That roasting step is what gives Sri Lankan curry powder its deeper, darker flavour compared to shop bought. Shortcut version: search "roasted Sri Lankan curry powder" and buy an authentic blend ready made.

Sent straight to your inbox. No fixed meals, just what actually works.