"Secret ingredients" thar make a good dish a great dish

[PrincessHoneysuckle]

I've discovered recently that very finely chopped cooked smoked bacon really is a game changer in lasagne.I add it to the ragu.Tastes Amazing.

Anyone else got any?

I cook scrambled egg like I hate my family too. Butter, salt, cream, grated cheese…

Pineapple is lovely in a salsa.

Chopped up anchovies in lasagne/bolognaise (also lardons)

And anchovy paste in a fair few pasta dishes

Probably everyone on here already knows this but hot milk for mash. I've only just discovered this ( mid forties) and it's so much better.

Second the TK Max Bravas mix and definitely mirapoix/ sofrito. I make loads of mirapoix when I have a glut of the veg in my veg box and free it in small portions.
the most obvious but the one I sometimes forget is to taste and adjust.
if using meet don’t forget to brown the meet, if replacing meat crispy chickpeas can replace mince in many Asian recipes (or if goes down well in our family).
aleppo / urfranchilli flakes - very mild but bring out flavour.
marigold Swiss bouillon.

Not really an ingredient hack a d it's probably just me, but I find that sandwiches tastes better when they're cut diagonally as two triangles rather than 2 rectangles. Something to do with the cut edge and crust ratio.

A generous teaspoon of Branston in any tomato dish. Pasta sauce, bolognais, lasagne etc

I make cheese and pickle meatballs by adding Branston and grated cheddar to the meat.

Instant coffee in any chocolate cake

I spoonful each of mango chutney and mint sauce into dhal. It is lovely.

@xsquared yes, I totally agree. I always have triangles! My DH thinks it's very strange but I think you're right.

Going to try a few of these.

Mine aren't secret really...

Chocolate or coffee in Chilli
Worcestershire sauce in most savoury things.
Mustard powder in cauliflower cheese/cheese sauce
Parboiling potatoes for roast potatoes in bicarb. Super crispy!!
I use Fenugreek in the majority of my Indian dishes. I adore the taste.

How much bicarb in the water pls?

I’m making Tomato and sausage pasta tonight. I will be adding chilli, garlic, sugar, Worcester sauce. What else could I add to lift it and give a more rich flavour?

I'd go for a bit of fennel in that- I think it goes really nicely with tomato/sausage.
Also this is really basic but I'm surprised at how many people don't do it- add salt to your pasta cooking water. It should taste "as salty as the sea" apparently and totally lifts any pasta dish!

Ah I’d never have thought if that but I can see that tasting good!

A teaspoon of balsamic vinegar in any tomato based sauce, in soup, almost everything savoury is better with a bit of this.

Fresh ginger in soup.

horseradish sauce to macaroni cheese
cinnamon to shepherds pie
dijon mustard and nutmeg to cauliflower cheese

anchovies in a tomato pasta sauce or bolognaise - adds depth of flavour

adding milk and or butter to mash is fine - but if you want the juice of a meat dish to soak into the mash add oil and only oil to the mash. Milk and butter act as a barrier - oil doesn't - add garlic infused oil

Blob of marmite in macaroni cheese. Small pinch of instant coffee in Bolognaise. Couple of squares of dark chocolate in red meat casseroles.

I put it in with the tomatoes and wine at the start.

Not technically a secret ingredient but I find Yorkshires can be very crispy and tasteless - cooked in lard gives a better composition. I find suet pudding far better with a roast, something old fashioned from the south east. Take suet and bake in a pie dish - then serve on a roast dinner plate and watch the gravy get soaked into the bottom of the savoury suet bake - tasty.

You used to be able to buy umami paste in Sainsbury’s, added that depth and umami to anything. Was delish.

I've started putting really finely chopped anchovies in with the onions for Amy tomato based sauce. Doesn't taste fishy, just savoury

Square of dark chocolate in chilli.

@MikeRafone Ooh I like that idea!
Do you do it just like you'd make dumplings, then bake it? Do you press it into the tin or just rough blobs? I'm interested in this, could you please give me more info? TIA 🌷

https://www.bbcgoodfood.com/user/811655/recipe/jills-gg-roast-suet-pudding

the top should be crispy

Oh thank you @MikeRafone 🌷