Save our sauces

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Fermented from brewed barley, this is the classic vinegar for fish & chips. Its bright, zingy flavour also makes it the best choice for preserving and pickling. ‘Non-brewed condiment’, an inexpensive

Valencia, on Spain’s eastern coast, is the undisputed home of paella. The fabulous saffron-infused rice dish is now synonymous with the city and Spain more generally Ingredients 2 tbsp olive oil4 skin

Try pickling once and you’ll be hooked, says Giovanna Ryan

In her new book Mexican Table , 2005 MasterChef winner Thomasina Miers presents simple recipes bursting with delicious Latin flavours. Here are our favourites…

When I see how people cook pasta at home, I’m amazed how often it’s overdone. You need a big pot of salty water, and I mean salty like the sea, but don’t worry, it won’t over-season the pasta. I use a