Agave nectar, Mexican chilli sauce and wheat-free noodles: it's a gourmand's delight in Gwyneth's kitchen
This week, Gwyneth Paltrow appeared at the London Roundhouse to run through the store cupboard essentials from her new cookbook. We've come a long way since Delia Smith who, memorably, always has capers in her larder. Paltrow's least esoteric ingredient is olive oil. The rest, you might be able to find, but will you know what to do with it?
Light agave nectar: in terms of viscosity, a cross between sap and honey, this is a sweetener produced at a low temperature and, like so many foods deriving from the Mexican plant world (tacos and, um, cheese), it has a low GI; it's an excellent solution, then, if you are a raw foodist who is prone to weight gain.
Sriracha: a tasty chilli sauce for people who don't want to say "chilli sauce" because it reminds them of the time they went into a kebab shop and makes their mouth taste all meaty.
Cholula hot sauce: another hot sauce, but this one's from Mexico again, so probably has another low GI, and also won't remind you of mince.
Unsweetened peanut butter: use as regular peanut butter, just don't expect as much enjoyment.
Soba noodles: although generally these are made from a mixture of wheat and buckwheat, you can get buckwheat-only ones, which are, of course, wheat-free. This is good if you're pretending to have a wheat allergy, because you think it's still 1997.
Real Vermont maple syrup: this is an excellent choice if you have a �20 note, you want some syrup, but you don't have your wallet on you or any pockets. I hate the feeling of coins in my hand. Don't you hate that?
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