What are the best hacks for optimising speed and flavour, and minimising waste?
If you’ve ever fallen down a rabbit hole watching YouTube or Instagram, you’ll know there’s a big, bad world of kitchen hacks (otherwise known as tips) lurking in the depths of the internet. While some will waste your time and ingredients (hello, melted gummy bear jelly), others can make you a more efficient cook.
Ingredient prep is a good place to start, something in which Ixta Belfrage, recipe developer for Yotam Ottolenghi and co-author of the new Ottolenghi Flavour (out in September), is well-versed. To remove garlic skins, Belfrage usually crushes the cloves with the flat of a knife, but, when faced with a lot to do, she turns to the microwave: “Put in a whole bulb for about five seconds and the skin will come off really easily,” she says. She then blitzes it