Yes I think cumin is a given really.
Re what tomatoes to use recently I have generally favoured coking with passata and find it works well.
Add chillies 5 mins from end. Lots of stock to stop it drying out. Make sure you cook the mince nit just boil it
Marco Pierre white on youtube
Marco Pierre White lost my respect when he started to promote stock cubes. I think he does talk a lot of sense though, but his presentation looked awful covered in coriander.
1 dab of Marmite, not enough to make it taste Marmitey, but enough to give it that glutamate richness.
-1 dab of Marmite. You're playing with something which doesn't need to be played with. It's never worked for me. But I tell you what has: sweating off your already-cooked onions/pepper/vegetable base in Pear Cider. You heard it here first data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Cheers,
Mike.
What's so very wrong about stock cubes ? Or is it a more general Cheffery-promoing-anything gripe and you thought he had more principles to be above the mainstream.
Totally agreed but I make my own paste, can't remember the recipe but I can post it later if needed
I'm interested if you don't mind data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Of course not, but won't be able to post it until later this evening
Stock cubes added to the chilli can be good but liquid stock tends to make it a little loose for me.