Basics

The following preparations are used at various times throughout this book - most of them are standbys with which good cooks need to be familiar. Making and freezing stock when you can, preparing sauces from summer produce for winter use, keeping sugar syrup and tamarind liquid at the ready mean that your culinary repertoire can expand as if by magic. If you put the effort in when you have the time, you can reap the benefits when you don’t - and enjoy the fruits of your labours.