Same cereal, same tinned chickpeas, same apple-cider vinegar that’s retreated to a dark corner in the back. Same seaweed sheets left over from an ambitious sushi-making endeavour. Same everything.

In the middle of a pandemic, it can be tough to find inspiration for your next food shop. So we’re taking a look inside the pantries of top chefs and personalities around the country.

We’re creeping on their favourite condiments, adding their go-to ingredients to our carts, trying out their easy at-home recipes and scrutinising their organisation systems – or lack thereof. Find out what’s behind cupboard doors usually closed to prying eyes.