Which basic ingredients do I need in my cupboards?
If you have most of the following things in your cupboard and fridge then you should always be able to cook, or use these as a basis to cook, something from scratch which is healthy and tasty.
Store cupboard: Tinned tomatoes, pasta, basmati rice, brown rice, tinned pulses e.g. chickpeas, salt, black pepper, spices and herbs, olive oil, vinegar, stock cubes, plain/all-purpose flour, caster/superfine sugar, baking powder, eggs.
Fridge: Butter, milk, natural (plain) yoghurt, cheddar cheese, celery.
Freezer: Frozen peas, pastry.
Larder: White onions, red onions, carrots, potatoes, garlic, lemon.
In the US, a medium egg is defined as greater than 1.75oz, a large egg is defined as greater than 2.25oz. These sizes are smaller than the UK, so a US extra large egg is equivalent to a UK large egg. In the UK, medium eggs weigh (in their shells) between 53g and 63g, and large eggs weigh between 63g and 73g. If you are so inclined, you could pick out the larger eggs in the box and weigh them, then if they are at the top end of the medium weight range, you should just be able to use them instead of large eggs. In Australia, a medium egg is defined as an average of 43g, a large egg as 52g and an extra large as 60g. So an Australian extra large egg is the equivalent to a UK large egg.
Officially, a US cup is 240ml (or 8.45 imperial fluid ounces). This is slightly different from an Australian, Canadian and South African cup, which is usually 250ml. As long as you use the same cup for measuring out each of your ingredients, the proportions should work out the same.