Shitake Mushrooms

An oriental mushroom much used in Chinese and Japanese cooking. Shitake mushrooms have a slightly meaty flavour and can be bought both fresh and dried. Their powerful flavour will permeate more bland mushrooms, so they are excellent when used in conjunction with other mushrooms, such as button mushrooms. Cook them briefly, or they will quickly get tough

 

Sesame seeds

Sesame seeds are packed with vitamins, calcium, iron and protein, as well as having a delicious flavour - especially when toasted. Put them in a heavy based frying pan (skillet) and cook for 2 - 3 minutes until they turn brown and begin to pop. Cover the pan until the seeds don't jump out and shake constantly to prevent them burning.

 

Sirloin Steak

Cut the meat across the grain so that there will be less shrinkage when it is cooked. When pan frying, make sure the oil is very hot when you add the meat so that it browns and seals as soon as it touches the pan

 

Meaux Mustard

This delicious mustard from France is made from brown and white mustard seeds, and has a grainy texture with a warm spicy flavour. Do not keep for more than 3 months as it will begin to darken and dry out