My tip on how to bring the natural flavours out
The saying goes, too many cooks spoil the broth. The same applies to ingredients – too many and you end up covering up the natural flavours. I like to keep my cooking simple. Let the ingredients speak for themselves.
If you’ve watched my films on making a Rustic Winter Vegetable, and Bacon, Lentil and Cabbage Soup, you’ll notice I sweat the ingredients in a pan before I do anything else. This way the natural water content in the veg is released, leaving an intense natural flavour for the soup.
Do this for every dish. Sweat off the water content of your ingredients to intensify the natural flavours and sweetness within. This principle works across all dishes – draw the water out at each stage when adding new ingredients to a dish: wine, stock, meat and vegetables. The less water, the fuller the natural flavour.
