Do you keep a store cupboard of useful ingredients? I don't know how many people do these days- is it seen as an old-fashioned idea? Well I certainly keep a frugal well-stocked cupboard which will always enable me to make a meal or three if the weather's too bad to go out for a few days to shop, or more importantly if there's no money left at the end of the month! So here's my 25 must have items for a useful, frugal store cupboard: 1.Tinned tomatoes (or carton tomatoes) - chopped or whole- your choice. You can use them for a pasta sauce base or soup base. 2. Pasta - any shape. use for pasta bake, lasagne or with a sauce. 3. Garlic - keep a bulb in a cool, dark cupboard. Use it to add taste to your pasta dishes or salad dressings. 4. Rice - any kind you prefer. Makes an accompaniment to curry or a meal in itself with a stock cube and any leftover veg. 5. Olive oil - can be used for marinades, frying or salad dressing. Can be expensive but last for ages. 6. Curry paste - use a couple of spoonfuls with chopped tomatoes to make a curry sauce base. 7. Stock cubes - ideally all the flavours you use (vegetable, chicken, beef) they can flavour risotto or sauces and soups or just make gravy for your roast. 8. Tins of tuna - use to make fish cakes, add to pasta and tomato sauce, or just tip out onto a plate of salad. 9. Soy sauce - gives a great taste to any stir fry dishes, dressings and marinades. 10. Tomato purée - thickens your sauces and casseroles and can be used as a quick topping on pizzas. 11. Runny honey - use in marinades, to make flapjack or porridge topping. 12. Kidney beans & butter beans - either dried or for convenience, tinned. Use in salads, chilli, soups and vegetarian dishes 13. Lemon juice - in a bottle. Use in recipes, dressings, marinades. Saves money and stops waste when you only need a little juice for a recipe. 14. Mustard - either French, wholegrain or English. Use as condiments or in marinades, salad dressings, sauces and casseroles. 15. Chickpeas - as with kidney beans you can use in salads, curries and soups. 16. Red lentils - great in curries and soups and can bulk up mince dishes such as bolognese and shepherd's pie. 17. Oats - makes cakes, flapjacks, porridge. 18. Dried Thyme - any dried herbs are useful, but thyme is my favourite as it holds its flavour well and adds a lovely richness to pasta dishes. 19. Plain flour - use to thicken sauces and casseroles as well as batter mixes for pancakes. 20. Eggs - of course! Boiled, scrambled, fried or poached, cake-making, pancake making- our most versatile ingredient! All the above can be bought in supermarkets' basic ranges and it's worth researching the lowest prices before you buy.