Top 3 Ingredients-October

1.Truffle Oil: I prefer white truffle infused olive oil as it has that beautiful delicate flavour from white truffles with the well-balanced robustness of olive oil.

I love to use it in all kind of dishes to enhance flavour and add depth. Truffle oil however has a bad reputation in the past as far too many restaurants have used it too liberally. The secret to using truffle oil is to add it in tiny amounts adding an un-identifiable depth.

Try it in salad dressings for a gustier flavour (substitute 1/4 teaspoon of olive oil for truffle oil).

Drizzle and rub a tiny amount into your steaks before seasoning and cooking them. Your steak will taste like it was cooked in the best restaurant in Paris.

Add it to mash potatoes for an indulgent side.

2.Frozen Peas: An all time favourite and the only frozen vegetable worthy of a mention. If frozen peas are in my freezer I know I can always put a tasty meal on the table.

When cooking frozen peas I tend to blanch them in freshly boiled water as opposed to boiling them on the stove. This maintains their fabulous green colour and sweet flavour and prevents you having grey mushy peas (unless that is what you were aiming for). An easy way to do this is to boil water and pour it over frozen peas in a colander.

Try them tossed through mashed potatoes for extra sweetness and colour.

Add them to any pasta dish for extra colour and flavour. I always add the peas frozen to the cooking pasta in the late minute.

Fry diced pancetta with 1 tablespoon olive oil until crispy, add frozen peas and cook for a further 2 minutes. Toss through chopped mint and a dob of butter and serve as a delicious spring vegetable side.

3.Salted Capers

They may be a little pricier, however unlike pickled capers bought in brine, salted capers are far more superior in flavour. I tend to buy both varieties (salted and brined) and use them for different dishes.

Salted capers are best used to accent or star in a dish For example a simple pasta of tomatoes anchovies and garlic can be topped off with the simple addition of scattered fried capers on top.

When using salted capers make sure to soak and wash them in plenty of water to wash off any salt. I tend to soak them in plenty of warm water for 30 minutes making sure to change the water at least twice.

Salted capers can be washed and stored in the refrigerator for 2 weeks without loosing any flavour.

Try them fried. Heat 2 tablespoons of olive oil and fry 1/4 cup washed salted capers for 2 minutes until crisp, drain and scatter over pastas and salads for texture plus flavour.

Match salted capers with asparagus, fish, pasta, eggs, potatoes and pork.

If you want details of how to use or where to buy these products send me a question in the comment box below.