Sauces, spreads, sprinkles – and cocktail in a can: whose fridge is this?

There’s a distinctly sour edge to the jars and goodies that chef and author Helen Graham keeps handy Amba sauce “I’m very jar orientated; a lot of my cooking is about combining big flavours. I’m also a sucker for a sour ingredient, and this Iraqi pickled mango condiment is really sour – more so than tamarind. If I’m garnishing a dish with tahini, then I’ll use amba to cut through the richness, otherwise I’ll use it in lieu of citrus.” Stem ginger in syrup “My grandpa always gave me this when I was a kid, and I thought it was disgusting. However, now it’s essential; I often make a (chopped) stem ginger and spring onion salsa – it’s sweet and spicy. Stem ginger is such a nostalgic ingredient for me.” Continue reading...

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