HOW TO MAKE FLAVOURS HAP­PEN

The Simple Things - - EATING WELL -

Sharp Keep small pots of strong Di­jon mus­tard, olive tape­nade, fresh or jarred harissa to dress even the sim­plest roast.

Sweet Root vegetables, chicken and sausages all ben­e­fit from the ju­di­cious use of sweet­ness – try honey, maple syrup or agave (all com­bine well with mus­tard or spices).

Crunch Tex­ture is im­por­tant – whole al­monds, hazel­nuts, pis­ta­chios and pine nuts make a quick top­ping for fish or veg­etable dishes.

Spice Keep a mix of the clas­sics – ground cumin, co­rian­der, fen­nel seeds and smoked pa­prika along­side sumac, ras el hanout and za’atar.

Oils The key to a suc­cess­ful roast­ing tray – olive oil will do for al­most any­thing; try toasted sesame for Asian dishes or even co­conut.

Fresh Keep red and white onions, gar­lic and gin­ger. Lemons and limes are an es­sen­tial standby for sharp­ness, ei­ther as zest or juice – often a squeeze of lemon juice is a more ef­fec­tive sea­son­ing than an ex­tra pinch of salt.

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