- Adding vinegar or citrus juice to a dish will bring out flavours and balance the richness of dishes. – It’s there as an accent. Next time you make chilli, taste it first, then add a teaspoon to a tablespoon of cider vinegar and taste it again – it will be better and brighter. [s]
- Fresh Herbs, grab yourself a few of those plants from the supermarkets and keep them in the fridge
- Nandos Medium Sauce – Literally pour this on 50% of my meals – just be careful if you struggle with heat
- Meat Rubs like the ones on Muscle Food – These added to even the most boring of dishes
- Coconut Oil – so many uses from simply on toast, over popcorn, replace with anything that uses veg oil, add to hot chocolate, add on anything savoury or sweet
- Garlic Paste – Cut the top off a WHOLE garlic bulb, leave the majority of the skin on and drizzle with olive oil, roast for 25-30mins (180c) until inside turns into a paste and is soft to the touch (use a knife not your finger to check) – squeeze the paste out and freeze (for use in all sorts of dishes) or better still spread on to bread and eat the whole bulb!
- Dark chocolate & Chilli in anything with beef in
- Apple cider vinegar in pulled pork bbq. See our Coca-Cola recipe
- A little bit of sugar when pan frying onions, helps them caramelise!
- Marmite, Guinness, Half a bottle of red wine &/or Worcester Sauce in any stew
