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.

A mild flavoured small mushroom available widely. Excellent for stirfries and other meals where mushrooms are not the main focus. To buy the best mushrooms: > Avoid mushrooms that are bruised or feel slimy to touch. > Older mushrooms usually have more flavour, but avoid mushrooms where the stem is splintering and resembles wood. > Mushrooms should have a pleasant, earthy smell. To store your mushrooms in best condition: > Put them in a paper bag in the fridge is ideal. > Avoid airtight plastic bags as this encourages sliminess. > Mushrooms can keep in the fridge for about a week. There are a number of different types of mushrooms including: > Button The most widely grown and consumed mushroom variety in the world, Button mushrooms are small, cream coloured and full of flavour. Button mushrooms are tasty raw and are often added to salads. They’re delicious when fried. > Shittake The Shiitake is to Asian cooking what the Button mushroom is in the west. Hugely popular in Japan, these have a longer shelf life than most varieties. Shiitake are delicious when sautéed or fried. They can also be used in place of other mushrooms in recipes. > Swiss Brown Although they’re closely related to white mushrooms, Swiss Brown boast a stronger, earthier flavour. Able to hold their shape even when cooked, Swiss Brown are perfect for risotto, casseroles and antipasto platters. > Portobello A larger version of the Swiss Brown with a very dense, meaty texture. The Portobello is often barbequed and used as a meat substitute on burgers.

Also known as scallions or green onions, these have a milder taste than their larger brown cousins. Often diced and used with noodles, soups, seafood and as a garnish. Remove the white bulb and use only the darker green hollow stem.

A medium strength mustard made from mustard seeds blended with vinegar and oil. A great all-rounder for steak and dressings.

This agent is used as a thickener in many sauces and stews.