The Guardian
By Tom Norrington-Davies
It's easy to reach for a cube for added flavour, but if you want to add some oomph to a dish, nothing beats making the real thing. And it's less fiddly and time-consuming than you might think.
No wonder the French think we are heretics in the kitchen. Some of this country's top chefs admit to culinary penchants that must surely get tongues wagging over the pond. Heston Blumenthal puts space dust in his chocolate puddings; Tom Aiken has a thing for Bird's custard powder and, recently, G2's very own Marco Pierre White said there was "nothing wrong with stock cubes". Quelle horreur!
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