TIPS AND TECHNIQUES FOR THE MASTER COOK

CHAIN REACTION

hat’s that mantra the judges recite over and over again? “Flavour, flavour, flavour.” Take the time to char, sear and caramelise when cooking and you’ll never regret it. That crispy crust on a roast is the result of something called the Maillard reaction – a chemical reaction between amino acids and sugar that is triggered by heat. Sear a leg of lamb in a large pan before roasting it and you’re guaranteed a golden brown roast. Make incisions into the meat and stuff them with garlic and rosemary for added flavour oomph.