The humble cornflour (cornstarch) has always been a staple in my kitchen, and I really don't know where I'd be without it sometimes! It's an unassuming white powder, reminiscent of talc (and yes you can use it as a natural talc - I do!) that I recommend always having in your cupboards. It's a simple, cheap and gluten free and way to thicken sauces, stews, gravies and more. If you're cooking a disk like a curry or a chili and it's a little bit too watery and you don't have time to reduce the sauce any further, then cornflour is here to save the day. The way to use it is incredibly simple - mix 1-2 tsp cornflour with a dash of cold water and mix together to form a thin paste that looks a bit like single cream. It also makes your sauces a little lighter in colour and creamier, but without all the calories of actual cream! Here are three simple ways to thicken your sauces. Adding cornflour to a pan on the hob Bring your dish, sauce or gravy to a simmer, and ...
