Stock cubes. Probably the most boring thing in the pantry, but equally the most useful. Seriously, how many animal carcasses do you have lying around your house waiting to be boiled down for stock? None? Really? Me neither. Hence, little crumbly squares of genius.
However, they’re not without their faults....Read More
This is a no-brainer; it’s healthy, gives you sustained energy, isn’t fattening and is cheap. That’s a whole lotta boxes ticked in my book. Of course I always go for the brown rice, but it’s completely a personal choice – long grain and basmati are relatively healthy too, as...Read More
In the early days of 'us', Mr Gastronomics once freaked out upon coming home to a snivelling, crying, bleary-eyed mess of a girlfriend. He now realises that if this happens and he can't think of anything horrific he's done wrong, I'm chopping onions. Yes, I know there are five...Read More
This little power-pantry-product is my best find of 2010. I’ve love to tell you that I’m an epicurean connoisseur and I discover little nuggets of world cuisine all the time. However, the real story is decidedly less glamorous. I wanted Subway sauce.
Yes, in truth, I just wanted to recreate...Read More
My jury is a little out on this. I use them in a lot of recipes because I see them in a lot of recipes, but I’m not entirely convinced they’re doing that different a job to onions, although they do definitely have a milder taste.
What I'm saying (rather...Read More
I’m a fairly new convert to coconut milk, because I largely dismissed it before a being too calorie-laden. However, lately there is a reduced fat version on the market now and this one I’ve been buying rather a lot recently.
There really is no point trying to concoct any authentic...Read More
No fear of Dracula visiting our house any time soon, garlic goes in everything. And I mean, everything
, from omelettes to lasagne, even added to butter and smeared on toast for a decadent carb-laden addition to an Italian recipe. It’s cheap, good for you, and can transform a dish....Read More
This one is all about taste. If you like chunky tomato sauces, then stick with the cans of chopped tomatoes, or, if you’re a hardcore cook, lovely fresh juicy tomatoes. However, if you’re like me and prefer the sauce smoothish and can’t be bothered blending, Passata is one gift...Read More
This is a personal thing, but I only really ever eat brown pasta, brown rice and brown bread.
Somewhere way back, in the last century, some marketing genius came up with the plan to whiten our food. They stripped it of all naturally-occurring nutrients, bleached the colour out of it,...Read More