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It’s not that you've formed an emotional bond to your food, 'onion tears' are just caused by a gas called Propanethiol S-oxide. When mixed with an onion’s enzymes, they create a sulphur gas that irritates your eyes.

Our salads have come a long way from a sad bowl of a few leaves of lettuce, onion and unripe tomatoes. These days a salad can be an entire meal with interesting ingredients, textures and flavours! They are a great way to use up excess produce lurching in the depths of your crisper and are an ideal for bulking up your fruit and veg intake too. A delicious salad can transform ordinary ingredients into something exciting and colourful. The use of nuts, meats, pulses and even seafood are great additions. Combining a mixture of raw and cooked fruits and vegetables provides contrast in visual appeal and taste. For every salad you create, there is a perfect dressing!

Thai food is popular all over the world, and the vast assortment of Thai curries are some of the most beloved. Usually served with steamed jasmine rice, yellow, green and red Thai curries can be cooked with all kinds of vegetables, meat or seafood. They’re so versatile that these pastes, made from fresh herbs, spices and aromatics can also be used to marinate, add to soups or give a flavour kick to noodles or rice dishes. The difference between each of these colourful curries may be confusing at first, but we’ll be running through their different core ingredients and flavour profiles to help you find your favourite!

Typically speaking, Thai food uses many of the same core ingredients as other South East Asian countries (chilli, garlic, ginger, lemongrass, fish sauce, palm sugar and lime juice). However, it manages to retain an entirely unique flavour of its own. The essence of Thai cuisine is all about balance. The perfect harmony between sweet, sour, hot and salty is the foundation of any Thai dish. Flavourful aromatics, such as galangal and lemongrass, tone down overpowering spices, while salty sauces are mellowed with sugars and offset by acids, such as tamarind and lime. 

Having a good stock or broth is important in producing the best soups, stews, sauces and other dishes. It’s the foundation, or base layer, where you can begin to build flavour and umami. Obviously making your own is time consuming, but a quality homemade stock far surpasses a store bought one.

Fresh and dried aromatics, spices and herbs are vital components when cooking authentic Vietnamese food. They are what give the nations cuisine it’s iconic flavour and freshness. Vietnamese dishes use common ingredients such as salt, sugar, pepper, onion and garlic, but use herbs more liberally than any other cuisine. Herbs are used not only as garnishes in Vietnamese cooking, but as the vegetables themselves as bases for soups, stir fries, salads and stews. Here is a list of common aromatics, herbs and spices you might find in Vietnamese recipes.