CUT SALT, NOT FLAVOUR

Women's Health (UK) - - KNOW HOW -

TAMARI

It’s a type of soy sauce that con­tains a frac­tion of the sodium of ta­ble salt and com­ple­ments Asian­in­spired dishes. Add to broths, sauces and cur­ries. A lit­tle goes a long way.

CITRUS

A squeeze of lemon or lime is an easy way to boost a mari­nade or sauce. It will bal­ance out the fat­ti­ness of a dish like salmon and bring an other­wise bland salad to life. Use mod­estly so as not to over­power the dish.

SPICES

While chilli is the ob­vi­ous one, it’s not the only way to add flavour. Cu­min seeds have a warm, nutty flavour and go well with bean and rice dishes, while sweet spices such as cin­na­mon and nut­meg add a lit­tle ex­tra to savoury dishes.

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