Page 179 - YC Cooking School

Cornflour

Couscous
Risotto rice
Brown rice
Sugar
Brown sugar
Cassonade or demerara - Note: This refers to an unrefined brown sugar
Salt - Note: You can use sea salt to season water for cooking pasta or vegetables and use
pink Himalayan salt to crush over food.
Stock cubes or stock powder - Note: They’re very handy if you’re in a hurry and want to
give more depth to a soup or a sauce - just keep in mind that they are salty.

Instant dry yeast - Note: A rule of thumb for dry yeast is to use half the weight in the recipe
as you would fresh yeast
Soya sauce
Tomato ketchup
Worcestershire sauce
Tabasco
Dijon mustard
Wholegrain mustard

Honey

Preserves

Tinned whole peeled Italian tomatoes
Tinned crushed Italian tomatoes
Tinned tomato purée
Tinned tomato paste
Tinned chickpeas
Tinned lentils

Tinned baked beans
Bottled artichoke hearts
Bottled anchovies
Tinned tuna

Legumes

Split peas
Red and brown lentils
Kidney beans

Chickpeas
Chickpea flour

Pasta

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