Over the past 20 years or so, the way we cook and eat at home has changed almost completely. We spend far less time in the kitchen, and at the same time, we expect much more from our meals: food that’s ready quickly with layers of flavour and texture, food that does us good from an array of world flavours. There has been nothing short of a revolution when it comes to putting plants at the centre of our plates, and that thrills me. As our eating habits evolve, we want more from a recipe. It must be fast but clear; easy, but brimming with taste.
With this in mind, most of my recipes rely on a few favourite flavour-packed components; a capsule pantry of ingredients that are always in fashion. After much note-taking, recipe-reading and talking to amateur and professional cooks, I landed on the 12 I rely on the most: tahini, miso, peanut butter, lemons, olive oil, vinegar, mustard, tinned tomatoes, capers, chilli, garlic and onions.
