For Chef Timothy Sebastian, one such essential is ginger and garlic paste, a humble mixture that forms the backbone of countless dishes.

Whether you’re simmering a rich curry, tossing together a quick stir-fry, or marinating meat, this paste brings instant depth and flavour. Having a jar ready in the fridge means you’re always just minutes away from creating something absolutely delicious.

Skip the store-bought stuff: making it fresh at home brings a world of difference in flavour, and Chef Tim swears by this easy and foolproof recipe.

Ginger garlic paste

Ingredients (Serving: 850g)

• 200g cleaned and sliced ginger
• 300g peeled garlic
• 350g water

Method

• Remove the ginger skin with a teaspoon; this makes it easier to peel and results in less wastage compared to a knife.
• Wash the ginger, drain and slice.
• Peel the garlic, trimming off the woody stems.
• Place the ginger and garlic in a blender with the water and blitz into a fine paste.
• Transfer to a clean container, cover, and keep chilled or frozen until needed.

Shelf life: Three days if chilled, six months if frozen

Tip: It’s good to always have ginger garlic paste in your freezer as you can use it for curries, stews, marinades, and other dishes.

‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.