The ultimate store cupboard essentials, according to Telegraph readers

Telegraph

15-04-2025

Not only are we facing soaring prices on supermarket shelves, but brands we once trusted are beginning to let us down.
Take Twiglets, for example. A recent recipe tweak to reduce their salt content has left fans mourning the loss of the snack's signature tang. If it wasn't bad enough that Quality Street ditched its sparkly plastic wrappers and introduced paper tubs, the final nail in the coffin for many has been the decision to change the size and shape of the Purple One and Orange Crunch.
Heinz has quietly discontinued its popular Tomato and Lentil Ragù sauce, while Cadbury has been called out for shrinkflation. In January, eagle-eyed shoppers noticed that multipacks of Twirls now contain only three bars instead of four, yet the price remains unchanged. Meanwhile, Nestlé was forced to abandon its new Nesquik milkshake formula after receiving backlash from loyal customers, who likened the new taste to 'vile sludge'.
Thankfully, chef and food writer Xanthe Clay has been putting everyday supermarket staples to the test for the past few years, holding brands to account. Each week, she blind tastes a specific household essential to unearth the best value for money.
While some of you agree with Xanthe's verdicts, many of you have firm favourites of your own. So we've rounded up your most-loved products, the ones you believe are still worth every penny.
From nostalgic favourites to unexpected gems, here's your definitive list of essential must-haves on (nearly) all of your shopping lists.
Your store cupboard staples: At a glance
Earl Grey
Your favourite: Williamson Tea
Twinings was once a staple in many Telegraph readers' kitchens, but a subtle recipe change over a decade ago caused many loyal drinkers to look elsewhere. Reader Frances Sutton, 68, a painter from Argyll in Scotland, and a fan for over 50 years, said, 'after they altered something absolutely vital, it was never the same again.'
David and Melody Forrest 'have ditched Twinings forever' after drinking it for 40 years too, while Sarah Heywood cannot bear to drink it, describing it as 'tasting of thin, metallic dishwater'.
Williamson Tea, on the other hand, seems to be winning over more cups by the day.
Andrew Ve, 62, lives in Edinburgh, and his family can't get enough of the stuff, and it seems his local community can't either: 'My wife has been buying Williamson's Earl Grey for years, but our local Waitrose keeps running out of it. Everyone who drinks tea in our house comments on how good it is.'
Joy Christopher writes: 'I've had Williamson Earl Grey for years. The others I've tried just have no flavour in comparison.'
For Lance Cole, who knows a thing or two about tea after growing long-leafed varieties in Zimbabwe, it's clear: 'I've been consistently disappointed with Twinings tea and tea bags. But Williamson's Earl Grey? That's the real deal with actual bergamot rather than artificial flavourings.'
While Gavin Thomas sums why this brand of Earl Grey is so popular perfectly: 'It's easy to imagine yourself in the late afternoon, sitting on an upholstered steamer chair on the upper deck of a paddle steamer cruising gently down the Nile with a bone china cup of Williamson's Earl Grey, with a slice of lemon and a shortcrust biscuit, watching the river bank glide by…'
Tinned Tomatoes
Your favourite: Mutti Polpa Finely Chopped Tomatoes
When Xanthe Clay conducted her blind tasting of chopped tomatoes, many readers were outraged at the omission of Mutti Polpa.
Food editor Amber Dalton explained that they weren't included this time around because the focus was on chopped tomatoes, not finely chopped 'polpa' or whole plum tomatoes. 'Mutti will get a look-in then,' she assured us.
However, when it came to enhancing your tomato-based dishes, you insisted that you weren't fussed over whether your tomatoes were chopped, plum or polpa, so long as they came with the Mutti label.
Several of you wrote in to say how you buy Mutti in bulk, such as reader Luke McCairns, who shared: 'I buy Mutti, they're delicious and make a fantastic pasta sauce of any kind.
'When they're on a deal at Morrisons, I buy tons of them. I always have over 20 cans and bottles of the various varieties stocked up.'
David Cain also buys them in 24 packs because 'there just is no competition, especially when it comes to a pizza topping.'
Although Mutti might be on the more expensive side in comparison to supermarkets' own-brand varieties, Mark Newman, 64, from Worthing, Sussex, suggests: 'If you buy the tins online, you can get them at 95p a can. I've tried cheaper options, but why spoil a dish for 50p, especially when it comes to pasta dishes.'
Mustard
Telegraph readers are infatuated with Colman's Mustard, but attest that it must be in the 'sinus opening' powder form and not the 'watered-down' jar.
Reader Oliver Tattersall, 44, from Broadstairs in Kent, recalls his first encounter with it: 'I remember being six or seven and mesmerised with the Colman's mustard tin. There was something about the bright yellow tin and lettering that I found pleasing to the eye.
'One day, armed with a tablespoon, and before my Mum could stop me, I managed to take a huge heap of the powder and put it in my mouth. I have always since given the utmost respect to the strength of Colman's.'
Many of you share how you use this punchy staple. Don Murray, 60, a gardener who lives in Bishops Stortford, swears by 'a pinch or two in a cheese sauce', while Mr Click prefers the powder form because 'it is more versatile as it can be dusted onto roast potatoes or a beef joint as well as used to make fiery Piccalilli.'
Further afield, the loyalty remains strong. Arthur Pewty, 67, a former RAF officer, writes: 'Living in France, it is easy to just accept Moutarde de Dijon as the norm. I do. But for French food.
'However, when roasting beef and eating a 'Brit' meal, Colman's Mustard Powder is unbeatable. Adding the power powder to the outer layer of a rib of beef for a roast is unbeatable. Bon appetit!'
Across the med, Andrew Cowles, 47, who works in IT, says: 'We're living in Greece now and mustard is surprisingly popular, but it's pretty mild, somewhere between American and Dijon.
'I ask my family to bring the Coleman's powder over because it's great for making a cheese sauce, baking cheesy breads or doing dry rubs to marinade beef.'
Mayonnaise
If one is short on time, or eggs, which seem to fly off the shelves these days, many readers shop for the most established brand of mayonnaise: Hellmann's. As one reader puts it, it's popular for a reason. Quite right too. But you won't go near the squeezy bottles.
Kay Polak loves mayonnaise and has tried many varieties, but 'the only one I go back to is Hellmann's original – in a jar – for it's eggy, fresh and fluffy consistency'.
She continues: 'Squeezy bottles are useless and make it runnier, you lose a good tablespoon at least.'
Meanwhile, an anonymous reader questions our taste tester's ranking. 'I struggle to see how Hellmann's only scored a three [out of five]. It's popular for a reason.'
However, the reader remains open-minded: 'Or am I missing out? Only a trip to Aldi will tell.'
For some readers, it's homemade mayo or no mayo. Gary Nuttall says: 'It takes about five minutes with a mason jar and a stick blender. Just ensure the egg is fresh.'
He too abhors the squeezy bottles of mayo, which 'taste poorer to screw tops.' Here, Mr Nuttall shares his own recipe:
Sardines
Your favourite: Waitrose Sardine All'Olio
Sardines tend to divide a table – people either love them or hate them. For most of you, they're an absolute favourite.
James Walker, 43, from Manchester, writes: 'The only good thing David Cameron did for us was leave us with a decent sardine recipe.
'I like mine with a squeeze of tomato paste, some mayonnaise, lemon juice, Worcester sauce and Tabasco on toast.'
Many of you expressed your disagreement with Xanthe's one-star rating of Waitrose's Sardine All'Olio, including Jackie Lowe, who said: 'Our family live off Waitrose's Sardine All'Olio, we love them and they never taste metallic.'
Allistair Yoxall agrees: 'They're delicious. I buy them whenever I see them and use them to make a puttanesca pasta or just pop them on toast.'
Sam Oliver 'love[s] these sardines and I have them everyday for lunch on toasted Gail's olive bread', while Caroline Minto likes to 'tart them up with half a lemon, some mint and finely cut onion.'
But it's not just Telegraph readers fighting the war on sardines – your dogs are in on it too.
Lady Penelope, 63, who lives in east Anglia, says: 'The dog gets a sardine, whatever vegetables we're having and kibble for his evening dinner. He can count to five and understands a great deal, which we attribute to the sardine suppers as well as his great coat.'
When it comes to sardines, Patrick Kirby's dog 'puts a new twist on 'gone in sixty seconds' as he never gets anywhere near the minute mark.'
Honey
Readers agree with Xanthe's verdict that M&S Collection Apiary Pure British Honey is a humdinger of a honey. However, it is of prime importance to readers to buy locally-sourced honey, whatever the cost, when possible to avoid unnecessary additives and secure the best flavour.
Reader David Stainer, 71, a retired professional technical officer for the Defence Equipment and Technology Agency, opts for the M&S honey if English honey from local producers at a farmers' shop is unavailable.
Mr Stainer, who resides in Maidstone, Kent, admits, 'Local honey costs a lot more, but I would rather pay the extra than buy some concoction coming out of a Chinese factory.'
Likewise, Lynda Benson, 68, believes 'M&S single apiary honey is good if you can't find a local beekeeper.'
She appreciates that the M&S honey names the apiarist and location on the label and wishes 'if only people would read labels and apply some thought to what they're buying, instead of just looking at the price'.
Meanwhile, Andy Jack, 70, drives from Thrapston to Oundle a few times a month. Coming back towards Thrapston on the A605, the retired nurse sometimes sees a car and an awning, which belongs to 'Basil the Apiarist'.
'Basil is from Romania, and he sells his own honey and mead. The honey is very, very good. It is ten quid a pot, not runny, cloudy and spreadable. It's gorgeous. It's from rapeseed flowers. My neighbour does honey too, but it's not a patch on Basil's,' Mr Jack says.
Butter
Readers also back our taste tester's top choice of butter. Xanthe described Morrison's Spreadable with Real Butter as having 'a gently unfolding flavour rather than the wallop of cheap butteriness'.
Reader E. Hatfield uses ''real' butter for baking and putting in jacket potatoes, but 'spreadable butter' – Morrisons – for bread and toast in winter.' To him, this 'seems an ideal compromise'.
John Mulvany keeps his preferences to the point: 'Lurpak is a rip-off, these days. I'll try the Morrison's stuff.'
Similarly, Steve Mitchell prefers 'a good butter dish (ceramic) and a bar of unsalted Morrison's at room temperature.'
Besides Morrison's, readers argue that any British butter that was 'real', or in other words, a dairy spread that wasn't awash with additional vegetable oils or fats, suits them just fine.
Ian Woodier, 79, who lives on the outskirts of Manchester, shares his love of 'real butter': 'Since eggs, full-fat real milk and real butter were admitted back into the fold and declared not to cause instant death, we have gone the whole hog and are enjoying it.'
The retired ex-seafarer adds: 'If you want spreadable butter, just leave it out of the fridge.'