From herbs to chicken wings, some of Britain's finest chefs have shared the underrated ingredients they believe deserve a place in every kitchen. The chefs, who are preparing for the ninth edition of the Pub in the Park festival in Marlow, offered their personal favourites to the Express.
Raymond Blanc OBE recommended summer herbs such as parsley, coriander, nasturtium and courgette flowers. Saturday Kitchen presenter Matt Tebbutt singled out lovage, describing it as strong and dominant but delicious and punchy when used carefully.
Celebrity chef James Martin urged people to eat more British seafood, noting that the UK exports too much of its catch. He highlighted the availability of fresh mussels, crab, brill and sea bream online, and encouraged supporting the fishing industry. Genevieve Taylor emphasised the importance of salt, calling it a miracle ingredient when used properly.
Adam Handling suggested chicken wings as a budget-friendly option that can be prepared in countless ways. Nathan Ritchie of Big Nath's BBQ praised the humble carrot, saying it can be used in purees, roasted, charred or smoked. Food writer Andy Hayler recommended tarragon for meat, fish and vegetables on the barbecue, as well as in mayonnaise.
Drinks expert Helen McGinn simply said 'love'. Jack Blumenthal, son of Heston Blumenthal, highlighted smoke as an ingredient for barbecuing and smoking foods. Brendon and Jaydon of LumberJaxe promoted their seasoning blends, while John Chantarasak of AngloThai named fig leaves. Melissa Thompson did not provide a specific ingredient.
