Chefs have access to every imaginable ingredient at work, everything from garden-fresh herbs to choice cuts of meats and seafoods.

But what ingredients do they always keep stocked in their own pantry?

The Royal Gazette Lifestyle section asked Bradley Clease, the executive chef at Harry’s, to share the five food items he couldn’t manage without.

Homemade organic chicken or vegetable stock. Mr Clease believes there are endless possibilities for what you can do with a simple chicken or vegetable stock. “I keep our vegetable trimmings sealed in the freezer until there is enough to make a stock,” he explained. “It’s handy as a base for soups, stews, sauces, curry base etc and it’s cost-effective.” Plain chicken broth is also naturally low in calories — 40 per eight-ounce serving. It’s also low in fat and easy for your body to digest.

Dried beans (black, chickpeas and kidney). Having people over at the last minute? Having dried beans on hand means you can whip up hearty meals for your guests without breaking the bank. Mr Clease said he uses this ingredient to make everything from soups and chillis, to salsas, fillings for tacos, burritos, quesadillas, veggie burger bases, hummus and even bean dips. The possibilities are endless ... and so are the health benefits. Beans are shown to help lower cholesterol and blood pressure levels, regulate functions of the colon and, if you pick a richly coloured dried bean like kidney beans, they offer a high degree of antioxidant protection.

Organic whole grains (bulgar, quinoa, faro or barley). “They’re great for dishes on their own or as an addition to salads or soups,” said Mr Clease. “They are also great to add to homemade breads and can be a good base for veggie burgers or a vegetarian savoury loaf.” Another plus is studies show eating whole grains instead of refined grains can lower the risk of chronic diseases like heart disease, stroke and diabetes. It can also help with weight management if you’re trying to watch your figure.

Organic flour (buckwheat, almond or coconut). When used in baked goods, almond and coconut flour are known to be lower in carbs and a great gluten-free alternative to wheat flour. Mr Clease said he likes to use these ingredients for breads or making treats like cookies or power bars. “They are very practical for thickening sauces, plus we can whip up paleo pancakes with the coconut flour or flourless cake with the almond flour,” he explained.

Coconut oil. Mr Clease finds himself not only cooking with coconut oil, but also using it in smoothies and baking. “It brings a great flavour to sautéed food or pan-fried fish and I love the healing qualities it has such as improving bone health, being great for skin, including minor abrasions, and it’s a healthy saturated fat. The list goes on when it comes to the positives of coconut oil, it’s always in my home.”