Food writer Xanthe Clay interviewed Sous Chef's founder, Nicola, about food trends and ingredients we love.
Read the full article in the Telegraph here https://www.telegraph.co.uk/food-and-drink/features/cult-website-chefs-use-stock-secret-ingredients/
"Wandering among the shelves stacked with Sous Chef’s stock is a food lover’s fantasy." - Xanthe Clay
These were Nicola's top 7 picks for ingredients that chefs just can't do without:
A key ingredient in the original Piña Colada recipe - no bartender should be without this. Also fabulous in sweet coconut desserts.
Made with whole soybeans and slowly fermented for a smooth texture and mellow flavour.
Lend complex vanilla-clove-cherry aromas to custards, souffles and even scallops. Also fantastic infused in vodka or whiskey to give a new depth to cocktails.
Add an intense hit of colour and fruity flavour to chocolates, meringues, icings and macarons. The strawberry is particularly good with white chocolate ganache to make 'strawberry and cream' truffles.
These seasonal jams, hand cooked in small batches in Alsace, are often thought to be the best in the world. Just as exquisite on toast as in pastry cases for desserts and afternoon tea treats.
A cult favourite - plump and crisp with a slight chilli kick. The bright packaging looks fantastic on display in the kitchen, too.
This aged carnaroli rice is rather special. It can absorb more liquid than other risotto rice and still keep its structure - without even needing to stir. A must have for your best risotto yet, loved by top chefs like Heston Blumenthal and Alain Ducasse.