Welcome to Episode 2 of Season 3: What's in Store. All about salts, peppers, spices, oils (at least 3), vinegars (many), relishes, condiments, garlic granules, dried beans, Tabasco sauce, Worcestershire sauce, harissa, English mustards, French mustards, tomato sauce and/or HP sauce, tins of this, tubs of that, pots of the other, all those condiments we use to add zip and zap and base and bottom to our cooking. Lois & Matthew discuss their store cupboard essentials and less essentials and list some of the dishes they use them for. Matthew tells how he discovered how to make vinegar (it involves a Mother accidentally dropping in) and gives away his secret of pheasant ham. Lois reveals her passion for soya sauce and Lancashire sauce and they both discuss how long you can keep your spices for. Opinionated and informative as ever. ----Follow us on Instagram: @fortsonfoodHosted by Matthew Fort and Lois FortProduced by Teän Stewart-Murray Hosted on Acast. See acast.com/privacy for more information.

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