Cooks' Ingredients

At Waitrose we're passionate about food and cooking. And because we know so many of our customers are just as passionate we're delighted to present our 'Cooks' Ingredients' - a range of top quality products offering real solutions to your everyday cooking needs.

You'll find them presented in their own bespoke fixture within the grocery aisle of your local Waitrose or, of course, if you shop online.

Try these:

Carnaroli risotto rice
Carnaroli risotto rice is distinctive for its large, long rice grains. Make a risotto as instructed, adding dried ceps or mixed mushrooms that have been soaked. Use the soaking liquid to enhance the flavour. Stir in a little Truffle Infused Olive Oil just before serving. Alternatively, use to make a roasted Mediterranean vegetable rice salad and scatter with shredded basil leaves.

Yellow fin tuna fillets in olive oil
Tuna fished from the Amalfi coast and stored in olive oil. This rich, oily tuna can be served straight from the jar in salads, pasta dishes, pizzas and sandwiches. For a quick pasta salad, combine tuna fillets with freshly cooked pasta, add chopped roasted sun-dried tomatoes, artichoke hearts and drizzle with a herb dressing.

Balsamic vinegar
Our Balsamic vinegar comes from Modena in a bottle with a spray application. Spray over salads dressed with olive oil; braised or roasted vegetables or cooked pizzas. It may be used with meat, fish, vegetables, potatoes and fruit. Fry scallops and bacon in a little olive oil. Spray with balsamic vinegar before serving.

Fish stock
Fish, Langoustine, Lobster, vegetables and herbs are simmered gently to create a well-rounded full flavoured stock: the perfect foundation for chowders, bouillabaisse, risottos and fish dishes Use undiluted to create a strong flavoured dish or dilute with hot water to create delicately flavoured recipes. Ready to use. Free from flavours, additives, colours, etc.

Sliced jalapeno peppers
Hot green peppers in brine from Spain. Use these hot peppers in Mexican dishes, pickles, salsas, sauces, salads and sandwiches. To make a green chilli sauce, liquidise some jalapeño peppers with lemon zest, garlic cloves, chopped fresh parsley and drizzle in some olive oil. Serve with a robust-flavoured fish like tuna.

Toasted pine nuts
Lightly toasted pine nuts. Simply sprinkle over salads and into pasta sauces for a rich nutty taste. To make a classic pesto sauce, process with grated parmesan, garlic, fresh basil and olive oil and stir into hot pasta on its own or with crème fraîche.

Try these Cooks' Ingredients recipes:

Creamy Risotto with Wild Mushrooms and Pancetta

Ribollita (slow-cooked Tuscan vegetable soup)

Sea Bass with Tomato, Lemon and Myrtle Dressing

Wild Mushroom Ravioli with Green Peppercorn Butter