Pantry STAPLES

A GOOD SALAD / DRESSING OR SAUCE CAN TRANSFORM A DISH, AND IF IT'S HOME-MADE AND HEALTHY, SO MUCH THE BETTER. HERE ARE SIX BASIC PANTRY ITEMS YOU CAN MAKE YOURSELF.

- VICKIE DE BEER

JAMIE OLIVER'S MAYONNAISE

MAKES ABOUT 550 ML; SERVES 18

KEEP ON TRACK per serving

FAT 28 G I CARBS OG I PROTEIN OG

The best way to make mayonnaise is in a bowl while whisking it by hand with a whisk. And the secret of low-carb mayonnaise is to use only quality extra-virgin olive oil.

2 free-range egg yolks

10ml (2 tsp) Dijon mustard

500 ml (2 cups) extra-virgin olive oil

15 ml (1 tbsp) white wine vinegar pinch of salt

juice of 1/2 lemon (more if you like the mayo tangy)

1. Combine the egg yolks and mustard in a large bowl, and whisk until combined.

2. Add about 1 cup olive oil in a thin, steady stream, whisking constantly for 3-5 minutes or until thickened.

3. Whisk the vinegar in after half the oil has been added. This will lighten the mixture somewhat and also lighten the colour. Add the remaining oil in a thin stream while whisking continuously.

4. Season with salt and lemon juice to taste. Place in a clean jar in the fridge; it will keep for up to a week.

BEST-EVER TOMATO PASTA SAUCE

MAKES 750 ML; SERVES 6

KEEP ON TRACK per serving

FAT 10G I CARBS 10G I PROTEIN 4G

FOR THE ROASTED TOMATOES

1 kg tomatoes on the vine or loose

30 ml (2 tbsp) olive oil

10 ml (2 tsp) Maldon salt

FOR THE REST OF THE SAUCE

30 ml (2 tbsp) olive oil

2 garlic cloves, peeled and chopped finely

3 anchovy fillets, chopped roughly

1 red chilli (optional)