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Home Coronavirus Food

My GOLD TIPS: What food to stock up on for coronavirus

By:Nagi
Published:16 Mar '20Updated:18 Mar '20
247 Comments
Dozer v

This post contains my tips for what food to stock up on for Coronavirus. Practical and economical suggestions so you don’t go on a wild spending spree, only to end up with a pile of groceries you’ll never use!

Also see 15 Day Quarantine Menu Plan including complete grocery list, plus how to sanitise food.

Coronavirus what food to stock up on

What food to stock up on for Coronavirus quarantine 

Whether you agree with food stocking or not, it’s hard to avoid thinking about it in these uncertain times.

And after sending a somewhat lengthy email to several friends and readers with some recommendations for what food to stock up on in the event of a Coronavirus quarantine (whether mandatory or voluntary), I thought it was time I shared it with all my readers.

So here it is!

TOP TIPS

  • Shop at the right times – find out when stores do major restocking. Opening times are ideal – I go at 7 am.

  • Skip bread. Buy tortillas instead. Compact, versatile, keeps in pantry – and plenty available (people haven’t figured this out yet!).

  • Buy stock cubes and powder instead of broth/stock in cartons. Cheaper and way more space efficient.

  • Know what can be frozen – and what can’t. Read the list below.

  • Get my Essential Herbs & Spices listed below – they’re the basis of 50% of my non Asian recipes.

  • Get my 5 Asian Essential Sauces listed below – covers 60% of my Asian recipes.

If you’ve got stock powder and plenty of herbs and spices, you can make ANYTHING delicious!

Other useful resources

  • 15 Day Coronavirus Quarantine Menu Plan and Shopping List

  • RTE recipe pantry essentials – list of key ingredients that form the basis of the majority of my recipes Coming shortly

  • Coronavirus food handling safety – Coming Wednesday

Tortillas
Stock up on tortillas instead of bread. Far more space efficient, long shelf life, incredibly versatile.

What food to stock up on for Coronavirus quarantine 

This is a general list of tips and advice for food to stock up on that will form the basis of many recipes. See above for links to specific prepared lists.

1. How long to stock up for

At the time of writing, authorities require a quarantine period of 2 weeks, so I add a buffer to this and round it up to 2.5 to 3 weeks.

Be sensible when stocking up. You’re not going to starve, you just might not eat exactly what you want when you want it. Take this time as an opportunity to get creative with what you’ve got!

Dried chickpeas
Get dried beans instead of canned. Cheaper and more space efficient.

2. Space and cost saving food options

Storage space is premium when stocking up. Here are my top tips for space saving food items:

  • Dried beans instead of canned (tip: go to the whole food places like Scoop. They’re a bit more expensive but they were fully stocked with all dried beans as of yesterday)

  • Stock cubes & powder (bouillon) instead of cartons of liquid broth/stock (1 cube/1 tsp powder in 1 cup boiling water = 1 cup liquid stock/broth)

  • Tomato paste over canned tomato or passata (Whisk 1.5 tbsp flour with 1/4 cup water until lump free. Then mix in another 1 1/4 cups water, 4 tbsp tomato paste and 1.5 tsp sugar. Bring to simmer on stove until it thickens to gravy consistency. Use in place of 1 can of crushed tomato)

  • Powdered milk instead of fresh milk or long life milk cartons

  • Tortillas instead of bread – no refrigeration required, highly versatile. All things Mexican, lunch wraps, or ham and egg breakfast pockets anyone?

Chicken and beef stock powder
Stock cubes and powder are far more space and cost efficient than cartons of liquid.

Be flexible when cooking. Substitute freely. Skip minor ingredients used in small quantities. Focus on the main ingredients!

3. Use freezer space selectively

Unless you have a deep freezer, freezer and fridge space is valuable real estate, so use it for things that you can’t (or refuse to!) buy in cans (like meat).

  • Skip large roasts – Bone in chicken thighs and drumsticks instead of whole chicken, chops instead of bone in lamb leg

  • Space efficient frozen veg – Frozen peas and diced vegetables are way more space efficient than broccoli and cauliflower.

  • Take things out of boxes – like frozen spinach. More space efficient!

  • Chop your own veg so you can pack them efficient. See below for a list of freezable vegetables.

4. Dairy & deli

  • Keep extra eggs on hand, always – possibly the most highly versatile ingredient you can stock up on and it has a shelf life of several weeks. From breakfast to baking, frittatas to quiche, fried rice to soup, if you have plenty of eggs, you just can’t go wrong! Because they don’t last for months, buy several weeks worth and keep cycling through them.

  • Milk – powdered milk most space efficient. Otherwise get long life milk. You can also freeze fresh milk (it just takes up a lot of space!)

  • Cream – freezable!

  • Fresh butter – get plenty, for spreading, cooking meals with and baking (you’re certainly going to have the time!). Also freezable.

  • Shredded cheese – freeze it. (Some blocks of cheese will change form once frozen, best to stick to shredded). Buy lots!😂

  • Parmesan – buy the pre grated kind and freeze it (if it’s from the fridge) or buy it from the pasta aisle (it might not be real cheese but it’s tasty, and hey, these are desperate times!) You will find I use it a LOT in my recipes!

  • Bacon and ham slices / bits – freeze

If there was ever a time to skip takeout and make your own food, that would be now

Long life milk and powdered milk

5.  Herbs & spice essentials

Here are the most used herbs and spices that appear over and over again in my recipes.

  • Onion

  • Garlic

  • Cumin

  • Coriander

  • Paprika

  • Oregano

  • Thyme

  • Cayenne pepper (or pure chilli powder)

  • Beef and chicken stock powder or bouillon cubes (1 cube or 1 tsp powder in 1 cup / 250 ml boiling water = 1 cup stock/broth)

6. Asian Essentials (60% coverage of Asian recipes)

The following sauces will cover ~60% of the sauces in the Asian recipes on my website:

  • Light and dark soy sauce

  • Chinese cooking wine (shoaxing wine) and/or Mirin or dry sherry

  • Rice wine vinegar

  • Oyster sauce

  • Sesame oil

  • Sriracha or any chilli sauce

Close up of Lo Mein in a wok, ready to be served
Get the above listed Asian essentials and you’ve got the basics for 60% of my Asian recipes, like this Lo Mein

7. Pantry essentials

  • Olive oil – the one oil I always have on hand. Close second is vegetable oil.

  • Salt, pepper

  • Brown sugar and honey

  • Apple cider vinegar– single most versatile vinegar, will be fine to sub for virtually any vinegar when necessary

  • Dried or vac packed carbs – rice, pasta, noodles (skip the instant mash, potatoes last for ages!). Things to make – see:

    • Rice recipes

    • Noodle recipes

    • Pasta recipes

    • Stir fries to serve over rice

    • How to cook white rice and basmati rice

  • Essential baking ingredients – flour, cornflour/cornstarch, sugar (white followed by brown)

  • Baking powder, baking soda/bi carb, yeast – for baking projects

There’s never been a better time to try your hand at homemade bread! Start with a simple no yeast Irish Soda Bread, then work your way up!

Irish Soda Bread

8. Vegetables

  • My Top 6 I can’t live without: Onion, garlic, cabbage, carrot, green onions, lemons

  • Freezable vegetables (chop and freeze, or buy frozen, to use in cooking) – capsicum/bell peppers, onion, garlic, ginger, carrot, celery, corn, pumpkin, squash, zucchini, cauliflower, broccoli / broccolini, frozen spinach, kale, lime*, lemons*, avocado^, chopped Asian greens, green onion/scallions

  • Cabbage is gold. Highly versatile, lasts for ages in the fridge. Use for salads like Coleslaw, Asian Slaw, pickle for tacos, use in Chow Mein and soups.

  • ** KEY TIP: Frozen spinach and kale – worth hunting down. Vast quantity of fresh spinach and kale jam packed into tiny boxes. Stir into soups, stews and pastas for an instant high nutrition veg hit. Get the handy portion size cubes if you can.

  • Canned vegetables – corn is my most used, followed by Asian ingredients for stir fries (baby corn, bamboo shoot slices, water chestnut)

  • Up to 4 weeks out of fridge, even longer in fridge crisper drawer – Onion, garlic, potatoes (sweet and normal)

  • Up to 4 weeks in fridge crisper – ginger, cabbage (wrap in cling wrap/freezer bag to extend even longer), carrots, lemons

  • Fresh herb pot plants – nothing beats fresh herbs! Buy in pots as these will last indefinitely if you care for them properly

  • Avoid: watery and leafy vegetables such as cucumbers, tomatoes, lettuce, leafy greens. These will not freeze well and have a short shelf life.

* Thaw and use juice and rind
^ Frozen avocado – use mashed in Guacamole or in puree form such as Avocado Sauce, not for eating cut in chunks like salads.

Herbs in pots
Get your favourite herbs in pots so they’ll last for weeks and weeks!
Cabbage - long shelf life vegetable
Cabbage is in my Top 6 vegetables – for its versatility and long shelf life

Keep buying and eating nutrition dense fresh produce on a day to day basis because you might not have access in the event of a lockdown.

9. Fruit

  • Up to 4 weeks in fridge – apples and oranges

  • Freeze your own or buy frozen – most fruit can be frozen. Great for smoothies, slushies, crumbles (use either this Apple Crumble or Strawberry Crumble recipe, choose which one is most similar to your fruit)

  • No added sugar canned fruit

  • Dried fruit

10. Breakfast and snacks

I know my list is very focussed on meals – but don’t forget about breakfast essentials and snacks! Cereals and spreads for breakfast, bacon and/or ham (make ham and egg pockets with tortillas!), frozen fruit for smoothies, fruit and nuts (ideal for snacking), crackers etc.

11. Don’t forget your pets!!

Whatever you feed your pets, make sure you have plenty of it in stock for them. And don’t forget treats!! Half my freezer is dedicated to BONES for Dozer 😂

12. Booze

I’ve seen shopping lists where wine tops the shopping list…… my darling friends, I’m talking to YOU! 😂

Lucky for me, my sister is currently storing some of her wine at my house. In the event of an emergency, I cannot be held responsible for what happens to those wines….😇

How to make Mimosas

And that’s a wrap!

That’s it from me today! I will be back with more this week, assuming you found this post helpful.

If you have any specific questions, just drop them in the comments below and I’ll get back to you.

Stay safe everyone! Remember to wash your hands frequently, and when you’ve been out and about in public, be conscious to avoid touching your face. Disinfect your hands regularly especially while you’re out and about.

Please remember – be kind to others. Help your neighbours. Share your toilet paper with family and friends. Don’t be greedy stockpiling food, just get what you think you need.

And don’t stop living life! – Nagi x


Life of Dozer

Coronavirus? Food hoarding? Toilet paper crisis?

He’s completely oblivious to it all. That’s #LifeOfDozer 😂

Dozer snoozing on outdoor lounge

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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247 Comments

  1. Julie says

    August 20, 2021 at 8:19 am

    Thankyou. My fave site. Great recipes that always work, great tips, great layout. 10/10

    Reply
  2. Andy Crofts says

    October 2, 2020 at 2:39 am

    One item (wisely) missing from the list: A jar of mashed garlic.
    I’ve tried to get a jar home on the 20-minute bus ride, but it’s always empty when I get home. Rats! (Perhaps I shouldn’t go shopping with a teaspoon in my pocket – I think it’s called “Shopping with intent”).

    Reply
    • Nagi says

      October 2, 2020 at 10:24 am

      Hi Andy, I can’t stand it, it’s so bitter! N x

      Reply
  3. J Kulmacz says

    September 28, 2020 at 10:24 pm

    How about list of what kitchen cookware, kitchen tools and etc that worth have one?

    Reply
    • Nagi says

      September 29, 2020 at 7:37 pm

      Hi J, I’ve often thought about doing this! N x

      Reply
  4. Gai says

    September 24, 2020 at 6:02 am

    Thank you for giving what you serve with recipes. Sometimes recipes only give recipes and not what to serve with it. To tell you the truth, I marvel that you have taken so much time in producing such a well organized website . . . So colorful and descriptive., including pictures with labels of the ingredients used in recipes. Sharing your thoughts and good humor are bonuses . Also thank you for the three free e-books. Another thank you. . . Kitchen and pantry essentials with substitute ingredients.

    Reply
    • Audrey Lennon says

      March 2, 2021 at 6:02 am

      Love your recipes . Being doing so many of them. Always so good and the videos help me make them better. I’m all the way in ireland… Xxx

      Reply
  5. Sue R says

    September 22, 2020 at 4:58 pm

    I think I have all of the above but one thing I’d like to add is to buy young ginger not the old wrinkly ones. Give it a rinse and dry then store in a bag in the freezer. Grate into your cooking unpeeled. Keeps for ages and saves money. I always do this. Brie/Camembert rounds (the small ones) and parmesan/grano padano wedges still in the original shrink wrap bought while cheap freeze great for using later too in cooking and actually found the brie is good to eat on crackers too. I am addicted to my freezers and would love another one lol. All my bones from any meat and good veggies scraps get saved for stock making when there is enough too. Old leftover bread made into bread crumbs and frozen. Nuts keep very well in there too and taste like new without defrosting. Use walnuts or cashews in pesto for a cheaper alternative to pinenuts ( I don’t like the Chinese ones, just the Italian good ones anyway) then freeze the pesto in jars/bags or silicon trays to have handy. Hope this is helpful to someone. Love your blog Nagi!

    Reply
    • Sue R says

      September 22, 2020 at 4:59 pm

      Forgot to say don’t defrost the ginger. Grate it in frozen and straight back in the freezer for next time.

      Reply
  6. justin lynch says

    September 22, 2020 at 12:21 pm

    Hi, late to party, but Europe shows it might all be relevant again.

    I always have frozen marinara mix in freezer => great protein in pasta and tops “pizzas” made on taco bases. J

    Reply
  7. Barbara says

    September 14, 2020 at 9:01 pm

    Hope Beautiful Dozer is recovering well…he is adorable.
    Just love your recipes and have had so many comments ….. Thankyou Nagi for all your hard work

    Reply
  8. Anne says

    September 14, 2020 at 6:20 pm

    I hope that Dozer makes a good recovery. My Irish Wolfhound had a very similar experience two weeks ago. The vet bill was huge! Love your recipes…..as someone who does not enjoy cooking, they are a life saver.

    Reply
  9. Jill Kealley says

    September 11, 2020 at 9:34 pm

    Luv ya Nagi. Keep doing what you are going. Give my love to Dozer.

    Reply
    • Nagi says

      September 12, 2020 at 3:12 pm

      Thanks so much Jill!! N x

      Reply
  10. Sharon Rampe says

    September 11, 2020 at 12:43 am

    I’ve been a fan for at least a year, probably longer but at my age I forget time. Everyone should know, after many trials, I developed complete confidence in all your recipes. No need to try out something before serving to company – I know from experience it will be great. Thank you from Las Vegas, USA.

    Reply
  11. Nadine Frakes says

    August 22, 2020 at 3:00 am

    LOVE YOUR RECIPES! Your list of Asian staples helped me tremendously! I could never understand why my Asian foods were never quite right. Something was missing! Now when I make Asian food my family loves it and says it’s better than ordering out! ALL of your recipes are great and I’m so glad I found you on the web. A big pet to Dozier too!

    Reply
  12. Jen says

    August 18, 2020 at 7:02 am

    BIG thanks for the pantry list. Your recipes and the list have made cooking so easy….bit of a problem with weight gain though…haha

    Reply
  13. Hedgiemama says

    August 15, 2020 at 3:10 am

    I just LOVE your blog! Your personality, photos, recipes, substitutions, lists, hints–I could go on and on–are so entertaining and spot-on for great eats (and keeping up with Dozer)! Love to follow you!

    Reply
  14. Teresa Briney says

    August 14, 2020 at 10:30 pm

    I have enjoyed your posts now for over a year. My family loves all the recipes I have tried! Now i know why my sweet n sour chicken was soggy! Tk you, give Dozier an extra bone!!

    Reply
  15. J-Mom says

    May 7, 2020 at 10:38 pm

    Thank you for this list. I had to come back and look at the list of freezable vegetables.
    Having to do groceries just once a week to minimize grocery workers exposure and to same my time takes some serious planning.

    Reply
  16. Archie Toppin says

    March 28, 2020 at 6:37 pm

    Hi Nagi, I tried various (laborious) techniques to boil rice but never ever ended up with fluffy rice. That is until I used your simple recipe. It’s so easy and is always results in perfect fluffy rice. Not only that the rice is tastier. Thank you for your simple yet great recipes.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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