Spring awakening

It may take a few weeks until it really feels like it, and it might not even technically arrive until the equinox, but it’s time to get excited about spring.

Although enthusiastic chefs and cooks are always excited by the produce of any season, embracing the freshest local ingredients, spring tends to hold a special place in the hearts …

All the colours of the pepper grinder…

It’s very few savoury dishes that aren’t finished with a grind of the peppermill, whether into the pot or over the plate. Pepper is an essential part of most cuisines, and is something no chef would ever dream of being without.

The Essential Ingredient stocks a range of pepper products, including black, white, pink and green peppercorns, and green peppercorns in …

Something sweet: the evolution of Dessert

A memorable meal, whether in a restaurant or at home, just isn’t complete without a dessert.

Whether simple and homely or extravagant and richly creative, the best desserts are social, decadent and perfect for leaving you with a sweet palate after a big meal.

Of course, sweet treats are not a human invention, with fruits and honey tempting animals and humans alike, …

Cooking with duck fat

Many chefs, including Jamie Oliver and Delia Smith, argue that if you’ve never tried potatoes fried or roasted in duck fat, then you’ve never really eaten a great potato.

The combination is as classic as it is perfect. But duck fat does more than make the world’s best potatoes.

Rendered duck fat, an essential ingredient in French cuisine, can be used …

French food at home

At The Essential Ingredient, we’re keen to help you celebrate Bastille Day in the most enjoyable and fitting way: with food.

Whether you’re looking for tins of snails ready to be baked in rich garlic butter, lobes of foie gras, the finest black and white truffles or imported French duck fat perfect for use in a tender confit, …

Visiting Mulino Marino Felice in Italy

Peter Walmsley, part of the Essential Ingredient team, took the opportunity during a recent trip to Italy to visit the Mulino Marino Felice mill, makers of the world’s best polenta. His trip highlighted both the unique qualities of the region, and the traditional methods of manufacture used by Mulino Marino Felice.

Mulino Marino organic, stone-ground yellow and white polentas are available in stores and in our …

Foaming for flavour

‘…with a wild mushroom foam’.

These words, or similar ones, have become increasingly prevalent on menus around the world. But what is a ‘foam’, and what can a few bubbles possibly bring to a dish?

Foam, in a scientific sense, has been a part of cooking for centuries. Every time cream is whipped, egg whites are thickened, meringue is formed or mousse …