CUT SALT, NOT FLAVOUR
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.
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.
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.