Food & Drink

‘Taste Master’ Loyd Grossman offers his top tips for getting creative in the kitchen

It’s official: we’re living in bland Britain. Despite 96% of us claiming we’re willing to try new flavours, 2 in 5 of us only experience a new taste once every 6 months or less – and we’re supposed to be a nation which lives for food!

According to research conducted by Loyd Grossman Sauces it looks as though we do want to try new things, we’re just not confident enough about the more exotic flavours. Two thirds of us put ingredients such as cinnamon and chilli in our shopping basket showing at least some willingness to give new things a go. Sadly though a quarter of us never actually get round to using them. Instead we leave them forgotten and forlorn at the back of the cupboard, never to fulfil the greatness they were destined for.

We’ve called ‘Taste Master’ Loyd Grossman to the rescue of these poor defenceless ingredients, not to mention our own taste buds. In this tantalising HowTo video he offers up tips and advice on spicing up your life...well, your dinner table first, but who knows where trying new things in the kitchen could lead you?

Loyd Grossman – Tomato and Basil Sauce with Mozzarella and Aubergine

Serves 2

Ingredients
1 small jar of Loyd Grossman Tomato and Basil Sauce
1 aubergine
1 whole mozzarella cheese (1tub
1 punnet of cherry tomatoes
1bunch fresh basil
Extra virgin olive oil
Black pepper

Method
Slice off the outside skin of the aubergine all the way around, cutting down from top to bottom on all four sides about a quarter of an inch deep, then slice the skins into thin batons widthways. Cover the bottom of a non-stick pan with olive oil and when hot, shallow fry the aubergine batons until the pulp is soft and the skin begins to crisp.

Stir in a jar of Loyd Grossman Tomato and Basil Sauce and heat until piping hot.

Dice the mozzarella, and wash and halve the cherry tomatoes add both to your serving bowl with some torn fresh basil leaves, dress the mixture with extra virgin olive oil and black pepper.

When your pasta is cooked to taste, drain and toss into the pan with the sauce. When pasta is fully coated add to the serving bowl and mix. Decorate with freshly torn basil leaves.

NB. This pasta is served somewhere between tepid and piping hot – a typical summer dish.

For more information visit www.loydgrossmansauces.co.uk