Do I feel a bit bonkers writing about prepping in our green and pleasant land? Yes, I do. But I also feel calm and a little smug knowing that there is always, always, something in the cupboard – or under the stairs – for a tasty dinner.
The first rule of stockpiling is that it isn’t panic-buying or hoarding. We don’t need a run on the supermarkets for eggs, bread and toilet roll such as we saw in the early weeks of the pandemic. The goal instead is to build up and maintain a modest store of food in case of emergency. This might be a serious and scary global event, such as a cyber attack or conflict. It might be adverse weather, which some areas of the UK experience every year.
You might also choose to stockpile to offset upcoming food inflation. This week, the British Retail Consortium warned that retailers are facing pressures from rising fuel, fertiliser and commodity prices as well as domestic policies, while the Food and Drink Federation forecast that food inflation could reach as much as 10 per cent by the end of 2026.
“With ongoing instability in the Middle East – particularly its impact on energy markets and shipping routes – analysts are warning food inflation could rise significantly,” explains Séamus Higgins, author of Food and Us: The incredible story of how food shapes humanity. “That makes a strong case for building a small, sensible buffer at home.
“The most practical items to stock up on are those exposed to price volatility, global supply chains, and energy costs, while also offering long shelf life and flexibility,” advises Higgins, an associate professor for food process engineering at the University of Nottingham.
As he writes in Food and Us: “The modern food system is incredibly efficient – but that efficiency depends on a constant flow and just-in-time delivery. Stockpiling, at its best, isn’t panic buying. It’s creating a small buffer between us and a system that was never designed to pause.”
Water
This might seem obvious, but while we are accustomed to clean and free-flowing water, in recent years, supply has failed for a number of days in many areas of the UK. And when there is a water problem, the consequences make themselves known very quickly. Schools and businesses close and everyone’s at home using that same unflushable toilet. Infuriatingly, too many of us in the UK have recent experience of this.
I keep some bottled water in the cupboard at all times now, after our taps stopped running for three days a few years ago. This is a crucial time to think of your neighbours who might not have any or be able to go out and get any. If you have bigger containers, store for washing, too.
Canned essentials
Canned foods are an obvious starter item for would-be preppers. I tend to keep six or more cans of tomatoes in my cupboard and a few each of beans, pulses like chickpeas and lentils, and fish. If needs be, all can be eaten cold and straight out of the can.
Tea and coffee
I tend to buy tea and coffee in bulk because the price varies so much from one shop to another. But from now on, each time I buy a few boxes, I’m also putting one away. Packets of 80 Twinings teabags might cost anything from £3 to £5.
I buy engine oil Lavazza coffee which has gone up in price from £11.50/kg pre-pandemic to £23/kg today, but by buying in bulk – 3kg – I got a price of £13.70/kg last week. This means I can splurge on bags from my favourite coffee shops when I fancy it.
Dried goods
“Build a base of dry goods – rice, pasta, oats and flour – the backbone of a reliable pantry, closely tied to global commodity prices,” advises Higgins. These staples are often on offer in supermarkets, so I tend to stock up when I see a good price.
I’ve seen people say they store huge bags of rice and flour, which might be wise but make sure it’s stored properly – ie doesn’t get damp or infested – and that you use and replace bags as and when, so they don’t go out of date.
UHT drinks
I love my fresh milk but it’s worth keeping a few cartons of UHT dairy and other long life milks in the cupboard for emergencies. Whatever the crisis, it will feel far worse if you can have a decent cup of tea. Add a few bottles of squash and some long life juices if you drink those, too.
Peanut butter and other treats
I know not everyone can eat peanuts but for those who can, peanut butter delivers on so many fronts. It’s a great plant-based source of protein and fibre and it’s also energy dense if you’re low on food supplies. But the main reason I’m stockpiling peanut butter is because it is a winning comfort food and is so versatile, crossing the boundary between sweet (on toast, in porridge, on apple or rice cakes) and savoury (try it with pasta or in a marinade for chicken or a dressing).
It also has a long shelf life, often well over 12 months, and you can get a kilo that contains nothing but peanuts for £3.99 from Aldi.
To my point about this being a treat: if peanut butter’s not for you, make sure you find something that you love for your stockpile, whether jam or Nutella, bars of chocolate or packets of biscuits.
Frozen goods
Keeping a well-stocked freezer isn’t an option for everyone. You might not have one or manage with a few small drawers, as I do. What’s more, if there’s a power outage, you’ll need to eat all of your frozen food over a day or two, as it thaws. Nonetheless, you can keep a really nutritious pantry in your freezer, Higgins points out, from veg and berries to fish and bread. “The aim isn’t to hoard,” he says, “but to focus on versatility and rotation: buy what you use and use what you buy.”
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