Local caterer Jacqui Hobbs

Have you ever been excited by a new recipe but daunted by the long list of ingredients?

A really good recipe has a clear story line to help you simplify things. The main ingredient should stand out balanced by a complimentary accompaniment. For example a warm cake of ground almonds served with poached peaches or a perfectly set crème brulee flavoured with a hint of dark coffee and exotic cardamom.

The recipe may then explore a theme for example pork belly cooked on layer of Worcester Pearmain apples with a splash of cider in the pan. The dish served with some slow braised red cabbage with Bramley seedlings and a hint of clove.

Alternatively a recipe may be taken to a new level with an ingredient which unifies the dish, for example Moroccan style roast chicken rubbed with ground cumin and coriander served with a fruity couscous of flaked almonds, dried apricot and golden sultanas; served with a tangy mint and Greek yoghurt side dish.

Next time you are exploring a new recipe look for that ‘storyline’. Why is every ingredient there? What is its role in the dish? Is it to add depth? A touch of acidity? Is it to complement another ingredient? If you can’t answer the question, it probably doesn’t need to be there!

It is also worth reflecting that many ingredients have natural similarities with each other and this means they can be interchangeable in a dish (much easier than making a trip back to the shops!) For example use lime instead of lemon (or even orange and then take the dish in another direction!); salt preserved lemons instead of olives or fish sauce in place of soy sauce.

And a final note about salt!

This is only needed to switch on our taste buds, for which every person is an individual. Tasting as you go along ensures you don’t over estimate the need and be careful where other salty tasting ingredients are being used for example anchovy, pancetta, capers or feta cheese.

Jacqui Hobbs: 01273 422459 - www.cooking-in.com

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