SECRET INGREDIENT
TOM KERRIDGE
Find out which storecupboard sauce the BBC chef can’t get enough of at home
photographs ALEX LUCK
Igenerally stick with what I’m confident cooking, but I keep an eye on food trends – it’s important, as a chef, to know what people are eating and keep your food relevant. Every now and then, a new type of cuisine or ingredient creeps into my repertoire and I use it in my everyday cooking. This isn’t about the food I serve in my restaurants – that’s built on a solid foundation of driving flavour through consistency and techniques. This is about how the family favourites I eat at home become more varied and vibrant.
Of the most recent food trends, the one that really caught my attention was South Korean food.