What jars and pastes can I rely on for instant flavour?
Jo, Stroud, Gloucestershire
There’s a fine line between basic and brilliant, and the secret is often in the sauce – or paste or condiment, for that matter. “There are a few things I keep handy to inject quick flavour, umami and seasoning,” says Pippa Middlehurst, whose new book, Simple Noodles: Everyday Recipes, from Instant to Udon, is out this month. “They can be very versatile, so long as you know where to use them.”
One case in point is miso. While the Japanese fermented soya bean paste “has many traditional uses, such as miso soup or to season ramen or nabe”, Middlehurst also adds a tablespoon to spaghetti with chopped garlic and butter “for a super-quick meal with high-impact flavour”, and also tosses some through tomatoes before roasting.
