Karen’s cooking tips are the key to her success as a wedding caterer, and we have convinced her to share some of the best…
DON’T BE AFRAID OF SALT
Embrace good salt (Fleur du sel, Maldon) and if you think you’ve added enough… double it.I have been known to spend over half an hour browsing on a French Farmers’ market salt stand!
USE SALT LEMON AND FRESH HERBS
A LITTLE DAB BEHIND THE EARS
STAY AWAY FROM THE BOTTLED VINAIGRETTE
There’s no need, it’s got all sorts of yak in it & all you need to is 3:1 Olive oil to vinegar, plus mustard powder, and salt (natch) into a jam jar & shake it up. Add garlic for a garlicky French dressing & Robert est votre Oncle. Move away from the bottled dressing aisle!
KEEP IT SIMPLE
NEVER KEEP YOUR POOR TOMATOES IN THE FRIDGE!
They grow in sunshine, need warmth to bring out the flavour &, so I’m told by those good people at google… putting them in the fridge actually results in a chemical change & stops them ripening (i.e: completely dulls the flavour!)
Pop them in a gorgeous bowl on your kitchen work top.
