Cooking Pastes & Sauces

A heaped tablespoon per 500g of meat replaces two or three cloves of garlic and a thumb of ginger. Fry it in the oil after the onions, for a minute or two until the raw smell goes, then add the meat and spices. The ginger and garlic paste is the everyday tub; the separate ginger paste and garlic paste suit recipes that want one without the other. Keep an opened tub in the fridge, or spoon it into an ice cube tray and freeze. It pairs with any curry cut, from diced chicken to the mutton boneless mix.

A paste is a concentrate: two or three tablespoons of bhuna, balti, garam masala or extra hot curry paste fried with onions, then tomatoes and water added, makes a curry for 500g of meat, and a jar lasts several meals. The balti cooking sauce is the finished sauce, poured over browned meat and simmered until cooked. Either works with boneless lamb shoulder diced to 25-30g or with chicken thigh.

Yes. Sacla classic basil, fiery red chilli, coriander and chilli, sun-dried tomato and tomato and ricotta, Filippo Berio hot chilli pesto, tomato and ricotta pesto and arrabbiata, and Cirio tomato puree in 140g and 400g. They go with chicken breast strips or a beef mince ragu, and the pasta itself is on the noodles and pasta page.

No. Sealed jars and tubs are ambient products, so they travel in the same Woolcool box as the meat without needing the cold chain; once open, the Tooba tubs and the pesto go in the fridge. DPD delivers Tuesday to Saturday: dispatched the next working day and delivered the day after. Delivery is 6.99 under 60 pounds and free from 60 pounds, with a 15 pound minimum order. The rest of the dry range is under groceries.