A splash of soy by lara lee

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

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

IF YOU MAKE ONE THING… Pea, bean, walnut ...

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

Turn storecupboard staples into dishes to delight

By Judy Joo Serves 4 | Prep 12 mins | Cook 20 mins 450g Japanese or Korean aubergines 2 tbsp soy sauce, plus extra as needed ½ tsp mirim 2 spring onions, thinly sliced 1 tsp grated garlic 1 tsp kkaeso