Sauce code with andrew wong

The French may have five mother sauces, but at breakfast two sauces rule. America’s tomato ketchup has a simple sweetness, but when it comes to complexity and depth of flavour, British brown sauce rul

Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal

Turn storecupboard staples into dishes to delight

Food writer Gurdeep Loyal says upping the flavour factor in recipes is as simple as rethinking how you use common ingredients and blending recipes from various traditions

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as