Processed from ripened olives, the extra virgin oil type is taken from the first press and does not have as pungent flavours as straight olive oil.

Garlic is the cornerstone of great cooking. It brings out natural flavours and adds character to a dish.

To buy the best garlic:
> Garlic should feel firm.
> Look for garlic cloves that are plump with unbroken skin.
> Avoid garlic that is sprouting.

To store your garlic in the best conditions:
> Garlic can keep from a couple of weeks to a couple of months depending on storage.
> For best results store in a loosely covered container in a cool dark place.
> Breaking the head will dramatically reduce garlic shelf life.
> Never store garlic in oil at room temperature – it can cause a poisonous reaction.

Rashers of bacon are cured pork, often bought with rind attached or short run (rind removed).

A triple concentrated tomato puree used in small amounts with meat, in soups and to enhance the flavour of a dish.

Commonly used as a herb to enhance flavours of sauces and stews, parsley is also a great added crunch to salads in whole sprigs.

Available in many varieties including Regiano and Grana Padano, this hard cow's milk cheese is sharp and often served grated.