Freeze batches of finished sauces or reductions in ice cube trays and when you do dinner parties just defrost what you need.

Make sure before you follow a recipe from a book or website you have all your ingredients weighed out and at hand, makes cooking so much easier and enjoyable.

Always buy the best ingredients you can afford. Good ingredients make cooking so much easier and the end result is always better.

Lesley Waters
Ready, Steady, Cook

Try mixing Kikkoman Soy sauce with marmalade and olive oil and brush over chicken before roasting – Yum!

I make a special sweet and sour sauce from reduced sugar, vinegar and a few drops of Kikkoman Soy Sauce – and I serve it with roast pigeon.

Simon Hulstone
The Elephant

Add a few drops of Kikkoman Soy Sauce to your base stocks, it will bring out the flavour and intensify whilst reducing. Mix Kikkoman Soy sauce with egg yolk before glazing your pastry and bread.

Make a sweet chilli dip. Mix equal quantities of Kikkoman Teriyaki Marinade with sweet chilli dipping sauce. Flavour with chopped fresh ginger or pickled ginger and chopped coriander.

Henry Harris
Racine Restaurant

I use Kikkoman Soy sauce in place of salt in vinaigrettes for a warm savoury taste.

When making chutneys for cheese or pates, replace the salt with Kikkoman Soy.

Health experts recommend we consume less that 6g of salt every day, 
so where there is Soy in the recipe, you can leave out salt.

Jun Tanaka
The Ninth restaurant

I add a couple of tablespoons of Kikkoman Soy Sauce to chicken and beef broth, which adds great depth of flavour and colour.

Brush rice paper with Kikkoman Soy sauce and use to individually wrap peeled, prepared prawns. Deep fry and serve with a sweet chilli and soy dip.

Add Kikkoman Soy Sauce or Teryaki Marinade to cooked and drained noodles. Toss, cover and chill until ready to use.

Add a few splashes of Kikkoman Soy Sauce to your Yorkshire pudding batter along with some English mustard or Horseradish.

Beans on toast is made so much better with a few drops of Kikkoman Soy Sauce and a sprinkle of grated mature cheddar.

It's liquid umami for a couple of quid and, used judiciously, it's amazing in bolognese, chilli, stews and marinades. If you're frying mushrooms and want a real flavour boost, bung a tablespoon in and reduce it down.