Room Temperature is Key!

Whenever possible take your ingredients and dressings out of the fridge about an hour before you use them – you’ll get a much better flavour. I always take cheeses out of the fridge before using them, and the same with pre-roasted or cooked vegetables. The only exception is salad leaves – I use chilled leaves to avoid them wilting – but all the other components are usually at room temp or even slightly warm. Be a bit careful with rice, pulses and seafood; don’t leave them out for long – just long enough to lift the chill off them.