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.
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.
This is a simple peanut sauce that you'll surely love over stir-fried veggies and rice.
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.
Add balsamic vinegar to your dressing to give it a fresh and lively taste!
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.
Give your usual chutney a break and use this sauce with egg rolls, momos or over stir-fried chicken and veggies.
This versatile marinade works well for any meat or fish.
I learned to make this white sauce from a top chef in London. Use with any meat dish.