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Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

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This is it. This page is the most important page in the whole book! If I had to choose only one cooking tip I could pass on, it would be about slow-cooking onions. I am often asked why my gravy or sauce tastes so good – it is because I ‘sweat’ the onions first. Onions form the base flavour of many savoury dishes and by pre-cooking the onion slowly you can bring out the sweet and gorgeous taste. It is this flavour that transforms good food into great food and good flavours into great flavour