This is a very difficult one as my flavour or at least my taste changes, not only with the weather but throughout the seasons, so I crave certain flavours or tastes at different times of the year.
I feel though soy sauce is my favourite flavour at the moment as its so adaptable (this may change to a vegetarian XO sauce we’ve worked on for about 3 months).
Soy for me is a perfect ingredient in dressings for salads or added to glazes. We’ve also incorporated it into a fudge at the restaurant to give a salted kick of flavour – that really appeals to me.
I’ve even put it into that classic British favourite, fish and chips, cutting through the crisp fish batter that’s been cooked in beef dripping, with a splash of malt vinegar. It works wonders!!!
Sat Bains, Restaurant Sat Bains (Nottingham, UK)