Pro tips, smart shortcuts and kitchen know-how to make you a better cook

CHILL OUT

How to get perfect homemade ice cream without the hassle.

For that irresistible whipped, creamy texture, ice cream has to be churned while it freezes to incorporate lots of air and stop big, grainy ice crystals from forming. At home, you can do this in an ice-cream machine, or use a balloon whisk to beat it every few hours as it freezes. If this all sounds like too much work on a hot day, your saviour comes in an unlikely form: condensed milk. This sweetened milk goes through a heating process that means it loses 60% of its water. You simply mix the milk with whipped cream and flavourings, then whack it in the freezer to set – the lack of water means you don’t get many ice crystals forming, while the high sugar content keeps the ice cream deliciously soft.

Ice dream

Making fruity ice cream at home? Avoid using whole chunks of fruit as their high water content means they can become frosty and hard to eat. Instead, blend fruit into a purée with a little sugar, which lowers its freezing point – the end result is great   flavour, colour and a creamy finish. The purée can then be either completely mixed into your ice-cream base or rippled through.

Marination station

Whether you’re barbecuing, grilling, roasting or frying, marinating is the simplest way to add va-va-voom to your food – all you need is a little extra time.

WHY? Flavour. Marinade ingredients infuse meat, fish, veg, tofu and cheese with extra depth and deliciousness. Plus they have the added advantage of making certain foods more tender, particularly meat or fish. This is because there’s usually an acid in the marinade (yoghurt, vinegar or citrus), which helps break down the protein.

WHAT? In a large bowl, combine aromatics such as herbs and spices with salt, oil, a hit of acidity and perhaps alliums (garlic and onions). Punchy condiments such as soy, mustard and chilli pastes are also smart additions. Rub all over the food, cover and set aside. Cut slits into larger cuts of meat or fish to help the marinade absorb.

HOW LONG? It’s not an exact science. Larger cuts of meat and whole chickens benefit from being marinated for up to 24 hours to really allow the flavours to penetrate, but 2 hours will still get results. Fish is much more delicate, so 20-30 minutes is optimal. Veg, cheese (such as halloumi and paneer) and tofu are best with a shorter marinating time too. Even if you can’t commit to the full time frame, a short spell marinating while you prep other ingredients is usually worth it.

MAGIC DUST

These small-yet-mighty finishing touches have the power to transform a dish from good to great with just a shake or sprinkle.

Give tropical fruit, such as pineapple, added zing, plus a touch of heat, with Cooks’ Ingredients Mexican-Style Seasoning.

Douse a salad or houmous with Cooks’ Ingredients Zaatar to add the fragrant flavours of sumac and thyme, along with crunchy sesame seeds.

Are you a fan of salt-and-pepper squid? Then you’ll love the punchy flavour of Cooks’ Ingredients Salt & Pepper Seasoning. It adds oomph to oven chips or the aromatic base of a stir fry.

The must-have bottled condiment has a new sister product in Cooks’ Ingredients Sriracha Sprinkle. The blend of crispy onions and chilli flakes will add a hum of heat and crunch to noodles, soups or sarnies.

Avocado on toast feeling a little 2015? Level up with a shake of Just Spices Avocado Topping, a mix of chilli, salt and on-trend black sesame. Equally effective on eggs.

Shake Clearspring Organic Furikake Sprinkle*, a Japanese mix of seaweed and sesame, onto rice bowls, veg and fish for instant umami satisfaction.

Take one jar…

No.1 Chilli & Tomato Jam*. Brimming with spicy, sweet and sharp flavours, this versatile condiment is the perfect partner for rich foods such as meat and cheese (hello, barbecue).

BRUSH onto steak, sausages or halloumi for the final few moments of cooking time to provide a simple glaze.

SLATHER onto a slice of sourdough, a naan or brioche bun, scatter with grated Cheddar, then grill until melted. Load up with a burger or fried egg.

WHISK together a spoonful with a dash of olive oil and a squeeze of lemon juice to make a speedy salad dressing – or use as a marinade.