Monthly Archives: August 2010

To me, creating and cooking a dish is like building a house; you start from the bottom and you build your way up to the top. What do you do if the main component of a dish has a subtle flavour – Butterbeans or Tofu or Courgettes for example? Where do you go to create those rich full flavours of a French Onion Soup or the deep and spiky taste of a slow cooked Chilli? Just remember though, ingredients such as vegetables and beans do have a flavour of their own so whatever you cook needs to work with them and not overshadow them completely. Continue reading →