WE HIT THE AISLES WITH A FAMOUS FOOD LOVER
Food writer and chef Ixta Belfrage shares the supermarket ingredients that she couldn’t get by without
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SCOTCH BONNET CHILLIES
They have a tangy, fruity heat, which I love. Don’t be afraid of the heat, as you can control it. If you put a whole scotch bonnet into a stew or curry, it’ll add more heat as the skin softens. Just keep tasting as you go – leave it in for a few minutes for a subtle kick, or for a few hours and it’ll be quite hot.
MANILIFE PEANUT BUTTER
ManiLife makes the best peanut butter.
There’s a chocolate fudge sauce in my book that’s a really simple mix of smooth peanut butter, cocoa powder, maple syrup and a bit of soy sauce. It becomes this incredibly glossy, thick, pourable sauce.
BUCKWUD MAPLE SYRUP
My friends joke about how much I use maple syrup. I think it has a more complex flavour than caster sugar. I also make caramels with it, and because it’s a liquid you get to skip the whole part of caramelising sugar – which I always mess up because I get distracted and burn it!
I don’t get on too well with dairy, so that’s one of the reasons I use SHEEP’S YOGURT, but I also prefer the taste. It’s more complex and flavoursome but also quite subtle.
TINNED TUNA is my goto quick meal. I love it in salads or with short grain brown rice with loads of herbs and citrus juices.
I also like to blitz it up with cream, lemon zest and mustard – which you can use like a tonna
