About Ingredients

Your choice of good-quality ingredients can make or break the magnificent taste of your recipes. For instance, buy the tastiest olive oil or butter (no margarine—yuck!) you can afford. You will really taste the difference. For the same reason, use homemade rather than store-bought stock. Make it by steeping vegetable trimmings or bones and carcasses, leftover after a meal. Keep them in a bag in the fridge and make a broth once every couple of days while you’re cooking, as you are busy in the kitchen anyway. It’s hardly any work and you’ll be throwing away less food too. Broths can always be stored in the freezer for later use.