MELISSA HEMSLEY
PICKLED RED ONIONS
‘I love vibrantly pink onions, which look great sprinkled over the top of dishes and also add a touch of delicious sourness to a bean chilli, curry, dahl and even as a topping for salads,’ says Melissa, author of Eat Green. ‘To pickle them, slice one red onion and pop it into an old jam jar with three tablespoons of vinegar (I use apple cider) and a pinch of salt and leave for 15 minutes.'
ROSIE BIRKETT
CRUNCHY CHICKPEAS
‘Roast tinned chickpeas that are golden and crunchy are great in salads and pasta – I did a vodka rigatoni with crunchy chickpeas for my website recently (rosiebirkett.com) and it went down a storm!’ says Rosie, author of The Joyful Home Cook. ‘To make them, drain the chickpeas, toss them with a little neutral oil, such as rapeseed, salt, pepper and spices, such as smoked paprika and cumin, and then roast them until they’re crunchy.’
LUCY CARR-ELLISON AND JEMIMA JONES
CONFIT GARLIC
‘It’s our secret ingredient, a last-minute life saviour if a dish is feeling a little dull, and takes any vegetable dish to the next level,’ say Lucy Carr-Ellison and Jemima Jones of Tart London.’ To make it, take 4 heads of garlic, cloves separated and peeled, 300ml of olive oil, a small bunch of thyme and 3 bay leaves. Pre-heat the oven to 180°C. Place all the ingredients in a baking dish and place in the oven till the garlic is deliciously soft (around an hour). Take out and leave to cool; place in an air tight container. It will last for up to two months in the fridge.’
SARAH RAINEY
MARMITE
‘Marmite is a brilliant cheat’s ingredient for making any pasta dish more delicious – add a spoonful to the sauce and stir it in while it’s piping hot so it melts and goes gooey,’ says Sarah, author of Six Minute Showstoppers. ‘My favourite dish at the moment is Marmite mac ’n’ cheese: add a few handfuls of grated cheddar, a tin of baked beans and a spoonful of Marmite to some cooked macaroni, simmer for a few minutes – and serve! Marmite also works really well in veggie chilli, soups or stews – it has an amazing savoury, almost-meaty flavour you won’t be able to resist.'
GEORGINA HAYDEN
WORCESTERSHIRE SAUCE
‘One of my storecupboard staples, it provides a depth of flavour for richertasting dishes, even if you don’t have an abundance of ingredients,’ says Georgina (@georgiepuddingnpie). ‘I use it in everything from baked beans on toast and egg mayonnaise sandwiches to more elaborate dishes, such as slow-cooked meat stews and chilli con carne.’
MEERA SODHA
SPRING ONIONS
‘After years of only using spring onions as a garnish, I’m now using them by the bunch – they’re my current add-to-all ingredient crush,’ says Meera, author of East. ‘I cut the whites finely and the greens on a steep angle, and then fry them hard in a reasonable amount of oil and salt. Cooked like this, they’re amazing for flavouring rice, noodles, stir-fries, eggs and tofu.’
JOHN GREGORY-SMITH
BOTTLED CITRUS JUICES
‘It’s a bit retro, but bottles of squeezed lemon and lime juice are brilliant to have in the storecupboard right now as they save on having to rely on fresh, which can be hard to come by at the moment,’ says John (@johngs). ‘Add them when making for a fresh zing to salads and stir-fries and a refreshing tang to soups and stews. And when this is over, you can use them up to make a margarita and raise a toast to this never happening again!’
ANNA BARNETT
ANCHOVIES
‘A real chef ’s secret ingredient, anchovies give dishes a rich, delicious flavour,’ explains Anna (@annabarnettcooks). ‘Use them as a base for a great pasta sauce – cook two or three in olive oil and they’ll melt down, releasing their flavour. They’re also great in salad dressings, eaten straight from the jar or, my current fave – with fresh tomatoes on toasted sourdough rubbed with garlic.’
JULIET SEAR
MUSTARD
‘Absolutely without a doubt, it is one of favourite hero ingredients, which I use to add a punch to many dishes,’ says Juliet (@julietsear). ‘I use it in risottos, adding it into the soffritto [carrots, onions and celery] and rice before any liquid. It gives it such great depth of flavour. It also makes a cheese toastie extra delicious and it’s perfect for salad dressings too.’
THOMASINA MIERS
CHIPOTLE RELISH
‘I always have a jar of chipotles en adobo in my fridge, a sweet-smoky relish made from smoked and dried jalapeño chillies,’ says Thomasina Miers, who has just launched Wahaca At Home (wahaca.co.uk/wahacaathome). ‘The relish is my go-to for adding a touch of deliciousness to otherwise simple dishes: mix it with tahini and yogurt for a topping for poached eggs on toast with grilled leeks; mix it with mayo for alfresco spring vegetable crudités; put a little in cauliflower cheese; add a dollop to your baked beans; use them as a marinade. The possibilities are endless.'
NENA FOSTER
TAHINI
‘It’s definitely not just for houmous,’ says Nena, who runs online cookery classes at nenafosterfood.com. ‘Tahini is a great substitute for nut or seed butter, especially for those with nut allergies, so use it as you would peanut butter, for example. Whip it with lemon juice, minced garlic, salt and a splash of water for a savoury sauce or dip that rivals labneh in its creaminess. It also adds creaminess to porridge along with protein (more than milk) plus it’s rich in vitamins B and E and calcium, too. For a delicious salad dressing, whisk it with oil, acid (vinegar or citrus juice) and a bit of sweetness. It also works well with Asian flavours – the combo of tahini, tamari, lime, honey and hoisin sauce makes an amazing sauce or dip.’
TARA WIGLEY AND SAMI TAMIMI
CHILLI PASTE
‘Shatta is a chilli paste and we guarantee your relationship with it will become a lifelong one,’ say Tara and Sami, co-authors of Falastin and also Yotam Ottolenghi’s books. ‘Add a teaspoon of shatta to pretty much whatever you’re eating: eggs, grilled meat or fish, roasted root vegetables, even plain steamed rice for an extra shot of flavour. To make it, thinly slice 250g of green or red chillies – seeds and all – and then put these in a clean container. Sprinkle over a tablespoon of salt, seal and leave in the fridge for three days. Then transfer them to a food processor and blitz to combine before stirring through three tablespoons of cider (or white wine) vinegar and a tablespoon of lemon juice.'
SABRINA GHAYOUR
CHUTNEY
‘Aside from its natural pairing with a good cheese, I stir a tablespoon of chutney into soups (especially those that use root vegetables or squashes), sauces and glazes, marinades (think sticky chicken wings, pulled pork and lamb), stir-fries (especially when you add chilli, as it balances it beautifully) and pie fillings, stews, curries and casseroles,’ says Sabrina, author of Bazaar, Vibrant Vegetarian Recipes. ‘Having stockpiled them for ages, chutney has fast become the hero of my storecupboard, adding an instant hit of flavour to many dishes I am cooking right now.'
BETTINA CAMPOLUCCI BORDI
TAMARI
‘Tamari is a soy sauce but it is gluten-free and is stronger tasting and almost denser than normal soy and an absolute pantry staple,’ says Bettina (@bettinas_kitchen). ‘It lends itself well to dressings – just dilute it with lemon or lime juice, sesame seed oil or even water. I also add it to marinades, soups and broths, and use it to roast nuts.'
NIKI WEBSTER
SEAWEED
‘Dried and flaked nori or dulse (red algae, also known as sea flakes, whichhas a smoky flavour note) give a lovely ‘fishy’ flavour to dishes,’ says Niki of Rebel Recipes. ‘Use either one as the base for a stock, sprinkle them on salads or on top of soups, mix them into mashed potato or stir them through vegan pasta or gnocchi.’
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