Ingredients

  • white pepper

    White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.

  • white wine vinegar

    Use organic white wine vinegar if possible produced by slow fermentation.

  • whole grain mustard

    Mustard is a condiment made from the seeds of the mustard plant. The whole mustard seeds are mixed with water, vinegar or lemon juice, salt and flavoured with spices. Perfect to add flavour to dressings, sauces, soups, marinades and meat dishes.

  • wild orange essential oil (I use doterra)

    Doterra wild orange essential oil is cold pressed oil from the peel. You also get health benefits when using pure essential oils. You can use organic orange extract in it's place but you will need to add a lot extra (approx. 4 drops of oil = 1 1/4 teaspoon of extract).

  • Worcestershire sauce

    My choice in Worcestershire sauce is an organic brand ‘Melrose’. This sauce adds a delicious savoury flavour to meat dishes. Regular brands contain gluten and most have MSG, colours and flavours.

  • zucchini

    A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.

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