What you can learn from Angela Hartnett

We talk Italian cooking with the acclaimed chef, BBC regular and MBE honouree

10 TIPS FROM PROS

1 Using lemon can take a dish to the next level. The finely grated rind adds so much flavour and the acidity of the juice can lift a dish when you don’t want to use vinegar. It’s what I reach for to finish a dish just before serving.

2 All types of onion are interchangeable. Yes, some are milder than others, but if a recipe calls for one type of onion, or a shallot, it can easily be replaced with another. And if a recipe calls for a chopped leak, that can also be replaced with onion.

3 You can make the best tomato sauce with just four ingredients – sliced garlic, olive oil, tinned tomatoes and chilli flakes. Everything needs to be cooked slowly for 40 mins until it’s jammy, then turn the heat o� and enrichen it with a glug of olive oil.