If one of your resolutions for 2026 is to do more cooking, then you’re in luck, as some of the UK’s top chefs have shared their ‘cheat codes’ with Metro.
These are the secret ingredients they add to food to make everything taste better, adding more depth and flavour to dishes.
And the best part is, they’re all pretty cheap, kitchen cupboard essentials and won’t break the bank if you don’t have them at home already.
First up, Jack Stein, the chef director of Rick Stein Restaurants, revealed Marmite is his ultimate cheat ingredient for cooking.
He explains: ‘It’s a store cupboard staple that goes in so much of my cooking – from including it in gravy and pasta sauces, to pairing it with fish and meat.
‘It’s really versatile, plus, it gives vegetarian food a more savoury edge.’
Jack’s other little-known tips to improve everyday dishes include adding butter and a splash of vinegar to mushy peas.
‘Stirring in a knob of butter adds richness and a silky texture, while a splash of malt vinegar cuts through the starch and balances the natural sweetness of the peas.’
He also recommends mixing miso into mayonnaise to create the ‘ultimate twist on tartare sauce’.
He claims a spoonful of miso paste adds depth and savoury richness to the mayo and makes for the perfect condiment to slather on your next fish finger sarnie.
For Matt Fletcher, the executive chef at Great Central Pub at The Landmark London, it’s Lea & Perrins Worcestershire Sauce that’s his ‘must-add’ when cooking, and he stirs it into marinades, dressings, gravy, sauces and jus.
‘It really opens the flavours and adds a full-bodied punch of flavour,’ he says. ‘It’s a great all-round ingredient that can also be used in soups and to add an umami flavour to grilled, fried or roasted vegetables, as well as meat-based sauces and seafood dishes.’
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Cornmeal and corned beef were the go-to for Kerth Gumbs, the chef de cuisine at Fenchurch.
‘I always have cornmeal in my cupboard as it’s an easy way to upgrade very simple meals,’ he shares.
‘Instead of plain porridge or toast, I make cornmeal porridge for breakfast, cooked with milk, cinnamon, a little nutmeg and vanilla essence, then sweetened with condensed milk for instant richness.’
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As for the corned beef, the chef claims it’s a great way to make a ‘cheat meal’, turning something simple into something full of flavour.
‘I often make bully beef for breakfast, using corned beef as a quick base — it’s like a Caribbean version of chilli con carne, cooked down with sweet peppers, garlic, thyme and chillies,’ Kerth explains.
‘It’s delicious with eggs, beans, avocado and toast, or served with plain jasmine rice and salad — a fast, affordable way to make everyday ingredients taste far more exciting.’
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