Elevate your meals (and taste buds) with these tips from some of the world’s best cooks.

From the popularity of baking reality shows and fly-on-the-wall Netflix series to robust cookbook sales even in the digital age, there are many indications that more of us are investing our time in cooking. This means that, at the start of a new year, it’s entirely feasible that many will be aiming high to master something new in the kitchen. To help realise those goals, we asked five Michelin-starred chefs for their tips on raising our kitchen game for 2019.

Create the perfect dressing

“People are inclined to eat healthily these days, but don’t always have a great deal of time to cook for themselves,” says chef Mr Ollie Dabbous, whose Mayfair restaurant, Hide, won a Michelin star just five months after its launch last spring. “As such, flavoursome dressings are a good way to accompany meat, fish or vegetables, and can be whizzed up in very little time.” Mr Dabbous recommends a winning dressing recipe combining half a teaspoon of both white miso and mustard, 10g of honey, 30g of rice wine vinegar and 60g each of smoked rapeseed oil and vegetable oil. This will work particularly well with white meats and oily fish.

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**Balance flavours **

Having received a Michelin star last autumn, Ikoyi has proved a masterclass in multicultural cooking and, for head chef Mr Jeremy Chan, the effective combination of fats, acidity, salt, umami and bitterness lies at Ikoyi’s heart. “It’s this synergy that creates the lingering sense of satisfaction in your mouth,” he says, giving the example of cooking a steak his way. “The steak (the source of umami) needs to be enriched with fat. Then, I like to use garlic, aromatics such as thyme and paprika, and lots of butter to give more umami and fragrance, while cooking the steak. A salad of iceberg lettuce with a light vinaigrette and sliced red onion adds acidity. Finally, for bitterness, I like to grate fresh lime zest onto the steak to lift the fat and umami out of this richness. This is a good example of how different taste profiles are linked and the importance of using them in harmony.”

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Invest in good olive oil

“Believe in your palate and trust your instinct, it will probably be right,” says Ms Nieves Barragán Mohacho, head chef of London’s Michelin-starred Spanish restaurant Sabor, on improving your cooking. “I try to let the ingredients speak for themselves and my go-to is always olive oil. I can marinate, dress, cook, confit with it and also finish every dish with a splash of olive oil as it always refreshes and gives a nice shine.” Ms Barragán Mohacho recommends using olive oil from Catalonian arbequina olives. “They’re very aromatic, elegant and mild, so it’s not too spicy,” she says. “It’s very gentle and doesn’t change the flavour of the food.”

saborrestaurants.co.uk

Believe in yourself

French chef Mr Claude Bosi has picked up a number of Michelin stars throughout his glittering career, including in his current post as head chef at Bibendum, South Kensington. And while he says kitchen organisation and working with the highest-quality produce are important, there’s another factor he believes to be crucial. “Believe in your ability,” he says. “Accept that we all make errors but then choose to view the situation as a learning curve and an opportunity for growth. Once you have found your identity and cooking style, stick with it.”

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Get creative with condiments

British chef Mr Sat Bains is soon to celebrate 20 years in charge of his eponymous restaurant in the East Midlands, where his highly accomplished modern British cuisine has won him two Michelin stars. At home, Mr Bains claims he’s a “real geek” when it comes to condiments, which he feels can help anyone elevate their cooking. “I like to use soy sauce in mayonnaise with, say, sausage and mash. Pickled ginger brings an amazing freshness to salads and I use sriracha in anything.”

restaurantsatbains.com

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