I call this my emergency marinade - just garlic and soy sauce with olive oil. I put the measures in tablespoons as this is the easiest way to do it.
Recipe by: MITCHM
Here's a simple, versatile apple purée. You can serve it with roast pork or use it as a filling for pastries. Also lovely on top of curd or ice cream.
Recipe by: Rachel
This is a simple peanut sauce that you'll surely love over stir-fried veggies and rice.
Recipe by: Laura
Pour this delish sauce over herb sauteed chicken or pasta for a really spectacular, unusually flavoured dish. Great for a romantic dinner! I've used mango tinned in juice but feel free to use fresh mango and add its juice to taste. Add red chilli powder for spice.
Recipe by: SKEEVE
Add balsamic vinegar to your dressing to give it a fresh and lively taste!
Recipe by: Mellie
Mix olive oil and mustard and you get this simple, wonderful vinaigrette. It can be mixed specially for a salad or it can be made in a larger quantity, to use as required – it will keep in the fridge for several weeks. If made ahead, store it in a screw-top jar and shake well just before using.
Recipe by: Norma MacMillan
Give your usual chutney a break and use this sauce with egg rolls, momos or over stir-fried chicken and veggies.
Recipe by: Jackie Smith
This versatile marinade works well for any meat or fish.
Recipe by: DEBNJAMES
I learned to make this white sauce from a top chef in London. Use with any meat dish.
Recipe by: PONKIN