THE WHAT REACTION?

It may sound technical, but the Maillard reaction can make or break a roast dinner. Simply put, it’s what happens when food hits a hot pan – flavour! It’s the complex chemical reaction that takes place between

amino acids, sugar and heat to create a browned, flavourful crust on anything from meat to bread. So, browning your protein before roasting means the difference

between fab and bland. Do it.