Super-ingredient: salt – and three new ways to cook with it
Who really understands the myriad complexities of sodium chloride?
Super-ingredient: butter – and three ways to use it
Butter has been around for millennia, and it has dozens of forms and thousands of uses. Just don’t keep it in the fridge
Super-ingredient: onions – and three imaginative ways to cook with them
They've been cultivated for 5,000 years, they're a stable ingredient of every major world cuisine, and they ward off disease. Fiona Beckett salutes the wondrous, ubiquitous onion
Get the current issue free when you subscribe for four issues – just enter the code CLUB5 on checkout