How to Stock Your Pantry for Coronavirus

Coronavirus Pantry

[dropcap style=”font-size: 60px; color: #9b9b9b;”] H[/dropcap]ere’s a great question about setting up a Coronavirus Pantry I got today from one of my Simple Meal Plans members on our monthly webinar this morning…

“Norway is shutting down because of coronavirus. What should I have in my pantry so I can go a while without buying food but still be able to cook interesting, healthy food?”
– Christiane

My first answer to Christiane was to download the Pantry eCookbook I include as a bonus for all members of Simple Meal Plans.

It’s packed with delicious healthy recipes using only ingredients from your pantry, fridge and freezer.

But I’ve also been thinking about my own pantry and the coronavirus situation.

How to Stock Your Coronavirus Pantry


The perfect food! Delicious, filling and packed with nutrition including healthy fats and fiber.

My nut stash includes macadamias, walnuts, pecans, almonds, almond meal, pine nuts, cashews, walnuts, brazil nuts and pistachios (both with and without shells).


On the seed front I love my linseeds (flax seeds). I have 2 tablespoons every day with home made yoghurt to keep me regular.

I’ve also just ordered a 4kg (8lb) bag of alfalfa seeds for sprouting.

Sprouts are definitely something to include in your pantry at any time but especially if access to fresh food becomes tricky.

See my step-by-step sprouting guide here.

Healthy Fats

If you need calories, fat is definitely your friend!

I keep extra virgin olive oil for salads and sauces and light flavoured olive oil for cooking.

And Kerrygold grass-fed Irish butter. Both salted and unsalted.


While I’m not losing sleep about supermarkets selling out of baked beans. I do have cans of cannellini beans, chickpeas and lentils on hand.

Given they contain more protein and fiber than grains, legumes are a much healthier choice than rice or pasta.


Acid is essential for seasoning properly (more on this here). And while I love lemons, vinegar is a winner from a pantry perspective.

Plus I couldn’t live without my daily shot of Apple Cider Vinegar.


We can’t live without salt. And it makes food taste amazing. No brainer.

Jars of flavour

These are things that add a big burst of flavour. Think olives, artichokes, grilled peppers, grilled eggplant, tomato paste, capers and anchovies.

Canned fish

Protein and OMega-3s! My favourites are sardines, mackerel and kippers. But I also keep tuna and wild salmon on hand.


Long life cheeses keep for months if not years in the fridge. My favourites are parmesan, feta and halloumi.


As long as I have spices, I know I won’t be missing out on flavour. Or variety!

At a minimum go for a good curry powder. Or see more on spices here.

Frozen Protein

Meat, fish and poultry all freeze well. Vegetarians might like to stock up on frozen tofu and tempeh.

Frozen Veggies

My go-tos are broccoli, spinach and kale. If you like beans, peas and corn, go for it.

If I had a source of frozen artichoke hearts they would be included!

Long life Vegetables

I’ve had cabbage last for 3 months in the fridge. Definitely get yourself a cabbage or two.

Other good options include cauliflower, carrots, fennel, celeriac, kohlrabi, beets, radishes (without the tops), green onions (scallions).

Parsley is the more durable herb.

Fermented / Pickled Vegetables

I’m making a big batch of my simple sauerkraut this weekend. And very happy I have a stash of bread & butter pickles in the pantry.

Pantry Veggies

All the root veg! Sweet potato, potato, garlic, onions.

Wow that’s a list.

I hope you find it helpful.

Need more Coronavirus Pantry Inspiration?

If you’re interested in the Bonus Pantry eCookbook I mentioned, you should totally join Simple Meal Plans and get yourself a copy.

As well as all my courses, ecookbooks AND weekly meal plans and shopping lists.

And more.

Although not a free set of steak knives ;)

What are you waiting for?

Have fun in the kitchen!

With love,
Jules x

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  • Thank you. This is so very useful. I was a little worried how to go about it all. But with your advice, I am a lot more calmer.

    • You’re so welcome Samantha!

      And if you need help with substituting ingredients just let me know.

      Glad to hear you’re feeling calmer. The more calm we all stay the better :)


  • Hi Jules, great advice – thanks!
    One question: how long can anchovies last in the fridge once open? I like to buy the big jars, but have heard they are only meant to last a few weeks!! I keep using mine for months and months, but have started wondering if I’m slowly poisoning my family with old anchovies.
    Absolutely love your recipes and always recommend them to people asking about easy, healthy food.

    • Hi Leah

      I keep mine for months and months too Leah.

      With all the salt and oil, nothing is going to grow. You’re safe :)

  • Dear Jules, a great list, and all the stuff I love.
    I recently tried your simple bacon and egg pie – delicious! and then made it again for a vego friend using semi-dried tomatoes – even better!
    Thanks Jules for all your good work – I’m seldom in touch, but have been following you for years and have all your e-books. Lovely stuff!
    May you, your Irishman and the boys all thrive during these trying times, and may we all learn to care for one another better…

  • Very glad to see this post. We just got back to the US yesterday after being dumped from our cruise ship in Perth. We are not yet home, but I am glad to have this information to help me plan beyond my regular shopping so we can get through this. I hope you and your family stay well.

  • Dear Jules, Thank you for your ongoing inspiration and help!!!
    A few things I would add to your list are:
    edible weeds (miner’s lettuce is my favorite),
    Sunflower and buckwheat sprouts are easy to grow in a small container with an inch of potting soil inside the house near a window. I once grew them in our van while driving cross country.
    And inspired by your Best Ever Tabbouleh and not having much parsley, I picked baby leaves from the garden, kale, chard garlic greens, chives and added more herbs fr including fresh lemon thyme, basil, dill, mint. I am out of lemons and luckily I thought to get a bottle of lemon juice at the beginning of March.
    Thank you again for the best website and e-books to keep us healthy and extremely happy!!!

    • Ooh I love the sounds of edible weeds Susanne – Have you ever read Patience Grey’s book ‘Honey from a Weed?’ – I’ve just finished her biography. So fun.

      And thank you for your kind words about Stonesoup!


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