Look, it’s  really hard to write this article. It’s like asking me to choose my favourite out of my six children — it just can’t happen. But after some recent therapy and the threat of having someone else write this article (namely George Calombaris), I was forced to choose but came back with a compromise.

I am assuming you always have extra virgin olive oil in the cupboard, leftover wine (never throw out dregs, keep them in a glass bottle), Megachef light soy sauce, great balsamic vinegar or Vino Cotto, garlic, onions or shallots, sea salt and good quality peppercorns.

I know I'm cheating a little here but please hear me out.

It's not your average pantry list, but here they are, in order. 

5. Organic vegan ramen noodle kits
MSG free and so simple. With most of my week taken up being busy as an Uber driver or whatever else I have to do, these kits are a game changer. This takes me 15 minutes to prepare — tops.I use the Samurai brand, but there are many options on the market, and I find they’re all very consistent. When you are out of time, simply add 500ml of Maggie Beer Natural Chicken stock to a saucepan, then 2 sachets of the sauce and the noodles. Bring it to the boil and throw in some chopped up greens, broccoli and shredded leftover meat or fish from the night before. You can also just grab a roast chicken from the supermarket on the way home and add this. They are always stocked in my cupboard along with some organic Japanese dashi sauce. Adding a splash of this whilst the pot is still simmering takes it all to a new level.

4. Tinned Tuna
I can make a quick-fire pasta in no time. It’s super simple with a can of half-drained Sirena tuna, some cooked pasta, microplaned lemon zest, a cup of frozen peas, a crushed garlic clove, salt and pepper — all sautéed very quickly in a pot with olive oil.If you feel like being cheeky, finish with some great French or Danish butter, and — after serving the kids’ plates — a teaspoon of dried chilli flakes. Tuna also makes a great sandwich filler or snack. Simply take 1 cup of drained tuna, 2 cups of hummus, a spoonful of decent mayonnaise, lemon juice and seasoning, then whip it together with a wooden spoon in a bowl. Throw it into the centre of a plate or bowl and surround with crudité vegetables.

3. Megachef Fish Sauce
This is my go-to when cooking Asian food, especially Thai, which is my favourite to cook at home and without doubt the most complex of all Asian cuisines. I add it to dressings, and sometimes even add a splash to pastas. The umami flavour elevates simple dishes to another taste level. I always have a nuoc mam dressing made up in my fridge; which is basically 2-to-1 quantities of fish sauce and lime juice, crushed garlic and chilli, then some sugar or palm sugar to taste — shaken in a jar.