KITCHEN DECLUTTERING SORTED!

The organised kitchen of your dreams starts here

-  Amber Bramble

A tidy kitchen doesn't just look good, it also means no more wasting money on forgotten sauce and other ingredients. Nicole Maguire from Simple Home Edit reveals how to keep things spick and span!

PANTRY

I use mostly open storage - baskets that I've slowly collected over the years - to keep everything visible and easy to grab. But I also have some closed storage at the top of the pantry for things I don't need every day (like my backup baking supplies).

I categorise my pantry by what's actually practical - baking, snacks, jars, pasta, dry goods and, most importantly, a dedicated spot for refills. Because no matter how organised you are, overflow is inevitable. Having a place for those extras stops my shelves from turning into chaos.

I also always decant pantry staples like flour, rice and breadcrumbs into jars. I use a mix of repurposed coffee jars and new jars that I've bought over time. To make sure I never run out of something important (like rice on curry night), I keep a whiteboard list in the pantry where I note anything that's running low.

That way, I always have a backup in my refills basket and I'm never caught out mid-recipe.

For opened snack bags, nuts and dried fruit, I mostly move them into containers. But if I know I'll use something quickly, I just peg the bag shut and move on.

UTENSIL STORAGE