This plum and tamarind chutney plays on some classic Cantonese flavours and pairs incredibly with with hearty vegetable or poultry dishes. Make extra – it lives in the fridge for 2 weeks and is a great addition to a stir-fry!
Gravy is tricky. This one, however, never fails. A perfect accompaniment to any spatchcocked bird! Miso and mushrooms give this delicious sauce even more depth.
This tangy curd is bursting to the brim with a deep, rich umami-ness coupled with a subtle but dark caramel flavour. This pairs beautifully with chicken or cauliflower.