Shopping with a foodie

2 min read

WE HIT THE AISLES WITH A FAMOUS FOOD LOVER

Award-winning author and journalist Niki Segnit picks some of her favourite supermarket ingredients

SAINSBURYSMAGAZINE.CO.UK/LIFESTYLE; WORDS: TOM SHEPHERD

**RYE FLOUR** If you add a small amount of rye when you’re baking with wheat flour – things like chocolate cookies, cakes or brownies – it adds a little wildness. It’s got a sourness; it’s got a fruitiness. It’s like inviting a slight wildcard to your dinner party. You’re not quite sure what’s going to happen, but it’s worth a try.

MUSTARD SEEDS Mustard is a fascinating ingredient. If you buy the seeds and make your own then you can vary the flavours depending on what liquid you put in. You could use apple juice or an alcohol you like, and start experimenting. It’s really easy.

MISO TASTY RED MISO PASTE I like to pickle things in miso – the Japanese call it *misozuke.* Try mixing the red miso paste with a bit of mirin and a tiny bit of sugar, and then put some boiled eggs in with them and leave for a day or two. Oh my god, it’s so delicious.

**CAMP COFFEE** is a chicory-coffee blend that was popular during the war when they couldn’t get real coffee. It has a confectionary coffee kind of flavour, great for icings and sponges. I also like to mix it with full-fat Greek yogurt.

HIGHLAND PARK **is the whisky that I turn to. I love the romance of whisky. You can take a sip and it stays with you for a long time, and you can taste the craft in it. It’s beautiful.**

**GRAM FLOUR** There’s a recipe in my book for okra stuffed with gram (chickpea) flour that you add a little bit of spice to. You fry them and they take on this lovely texture. It’s quite fiddly, but it’s worth it.

IMPERFECTLY TASTY ORANGES It’s not always the most expensive things that taste the best – these may be ‘imperfect’ but they a

This article is from...

Sainsbury's Magazine

26 July 2023

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