Answer five revealing questions about your foodie habits and our Gok Wan of food, the former Good Housekeeping Cookery editor Emma Marsden (pictured left), will give five seriously useful answers that’ll take your cooking (and eating ) up a notch or two.
The five revealing foodie questions are...
1 – What is the dish you fall back on when you’re in a tight foodie spot?
2 – Name one of your favourite ingredients
3 – Name your favourite kitchen gadget
4 – What’s your most used store cupboard ingredient?
5 – What food do you love but think you could never create?
Click here to give your answers and get in the queue for your cookery makeover.
Q1: What is the dish you fall back on when you’re in a tight foodie spot?
A: Vegetable lasagne
Hello Outram! Vegetable lasagne is comforting, filling and a crowd pleaser – even hard-core carnivores love it. Try mixing up the filling with a different combo of veg, such as this one with butternut squash and spinach. Throw a few toasted pine nuts over the top for some crunch, too!
Q2: Name one of your favourite ingredients
Try roasting it on a Sunday along with the roast. Cut off papery, pointed end, then put in a square of foil. Drizzle generously with oil and season, wrap up and roast for 30-45 minutes until soft. Squeeze out a clove or two of the soft, gooey garlic into the gravy and mash in, then use the remaining during the week. It’s delicious spread on toasted bread with soup.
Q3 Name your favourite kitchen gadget
A Food mixer
Use it to chop a batch of onions, carrot and celery to make an instant mirepoix base for soups and stews. Italians call this a soffrito. It’ll save you time and tears (!) for the next time you’re making them. Just freeze in portions in plastic tubs.
Q4 What’s your most used store cupboard ingredient?
A Tinned tomatoes
They’re a great way of adding flavour and boosting the vegetable quota, without any peeling or chopping, in lots of different dishes, but I’ve noticed they really vary in price. So what I do is buy the cheapest available and add a good squeeze of tomato purée to enrich the flavour.
Q5 What food do you love but think you could never create?
A Vegetable pie with pork pie-type pastry
Pork pies are made with a hot watercrust pastry, so called because you add hot water to the mix to make the delicious brown crust. However, it also calls for lard, but I’m guessing from this and previous requests that you’re vegetarian. So how about trying one of these recipes. This one uses a pack of ready-made puff pastry and is filled with mushroom, leeks and earthy chestnuts. The second is this free-form open pie – just roll out the pastry, spoon in the filling and flip the edges over it. It’s a great way of using any sad-looking bits of veg and cheese from the fridge. To make sure the base of your pastry is really crisp, put a baking sheet in the oven to preheat, then slide the tart on top.
See the last foodie makeover