Have a look at this list of 9 recipes, from brown gravy to marinades, which you can easily make in the confines of your own kitchen. We think these are going to taste better, cost less and more than likely be healthier than their shop bought processed equivalents. Have a go and see if you're converted.
Ok, so you're not always going to have the time or energy to make your own, but when you do you will be won over by the silky richness of a proper mayonnaise, no comparison to its processed distant cousin.
Master the basics detailed in this infographic, the key being 60% oil, 30% acid (like balsamic vinegar) and 10% free reign - mix it up with mustard or ginger or anything that takes your fancy to come up with your signature dressing. Banish those bland shop bought dressings that have been lurking in the fridge door for months.
Hummus is easy to make at home and have on hand in the fridge for a simple lunch with pita and salad or for entertaining. It's also a good base for getting creative as it can be adapted to suit different tastes whether you go spicy and hot or cool and refreshing.
Making and using your own stock cubes using this simpe guide is really easy and satisfying, what's more you know exactly what you are getting in your own stock cubes, with no hidden salt or glutamate favoured by processed veg stock. It's also a great way to use up unwanted odds and ends of vegetables.
Rather like making your own salad dressing , once you master the basics of maridnades the world's your oyster. This guide contains 5 very easy examples, again open to interpretation and invention depending on your preferences.
Do you have any essentials that you always prefer to make at home? let us know in the comments box below.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.