Cold-pressed rapeseed oil is my preferred oil, although coconut oil is good in vegetarian meals, risottos and curries.
I use as little sugar as possible. Full fat milk, crème fraîche and butter taste much better than the ‘healthy’ options, and are preferable for cooking and freezing. Low fat products often contain unwanted taste improvers. Low fat peanut butter and low-fat yoghurts are full of sugar.
Sel de Guérande is my favourite salt. It’s a grey, hand-harvested sea salt with a rich and varied mineral content, not the refined white ‘sea salt’ that we see in many stores.
NB: The temperatures are for a fan oven and the measurements are in metric.
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To discover who influenced me, go to the Girls who lunch page.